You can drink it. For example, Moutai Co., Ltd.'s welcome wine costs tens of yuan a bottle, but the quality of the wine is made from Maotai-flavor liquor, which is still incomparable with Feitian. After all, the price is The gap is too big.
Maotai-flavor liquor is divided into Kunsha liquor, Cuisha liquor, Fansha liquor and Chuansha liquor. The liquor quality decreases in order.
Kunsha liquor has the best quality. That is to say, the authentic Maotai-flavor liquor is produced strictly according to the traditional Maotai liquor process. The production cycle is as long as 10 months, with a low liquor yield and the best quality; its soul is the "sha return" process, that is, The raw materials are cooked 9 times, fermented 8 times, and the wine is extracted 7 times. The sorghum cannot be crushed, and the crushing rate is less than or equal to 20. Maotai liquor has the quality of Kunsha liquor.
Cuisha wine is followed by the wine brewed from crushed sorghum, which is called "Cuisha wine". The production cycle is short, the wine yield is high, and the quality is average; it does not require a strict "returning sand" process. Generally, the wine in the grain is removed after roasting it for two or three times. This is the process of Prince Wine.
Fansha wine is made by using the lees discarded after the last 9th cooking of Kunsha wine and adding some new ones. The wine brewed from sorghum and Xinqu medicine is called "Fansha wine". The production cycle of "Fansha wine" is short, the wine yield is high, and the quality is poor. Yingbin wine is made using this process.
Chuansha wine. The wine is distilled from the lees discarded after the last roasting of Kunsha wine and edible alcohol. The quality of the wine is poor and low-quality. The products on the market that cost dozens of pieces are basically Chuansha wine.
So the wines you can buy for tens of yuan on the market are basically Fansha wine and Chuansha wine. In fact, you can actually drink Kunsha wine in our local area for a few dozen yuan, and the quality of Kunsha wine is good. For more than 100 bottles of Kunsha wine, you can drink high-quality Kunsha wine. The local Kunsha wine has less colorful packaging and more quality.
Good people make good wine
In fact, this question does not need to be answered at all. I only need to introduce the production process and cost structure of Maotai-flavor wine, and you will come up with the answer after reading it.
Authentic Maotai-flavor wine. All high-end liquors adhere to the "three highs and three longs" technology, and go through processes such as making koji during the Dragon Boat Festival, dropping sand on the Double Ninth Festival, two times of feeding, nine times of cooking, eight times of adding koji and fermenting, seven times of collecting wine, and one production cycle per year. In addition to the cost of wine, you must also understand the brewing techniques of authentic ancient pure grain Maotai-flavor wine.
1. The time for making koji is around the Dragon Boat Festival. During this period, various microorganisms are active, which facilitates the fermentation of the koji. Wheat is crushed, and water and mother koji are added. Workers keep stepping on the koji to secrete a large amount of enzymes. It can accelerate the conversion of starch and protein into sugar. The wheat is turned into koji pieces after about 10 days, so that each side can fully contact the microorganisms. After 30 to 40 days, the koji pieces are ready to be shipped out of the warehouse, but they need to be stored for more than 40 days before use. Before use, the koji pieces must be ground. The more crushed the pieces, the better. It takes at least 3 to 5 months for qualified distiller's yeast.
2. Xiasha
Around the Double Ninth Festival in September, when qualified distiller's yeast is available, fermentation of sorghum can begin. . The sorghum is put into the cellar together with the distiller's yeast, which is called "Xiasha". The sorghum used for high-quality pure grain Maotai-flavor wine must be waxy sorghum (Hongyingzi glutinous sorghum) produced in Renhuai City. The cost is 3.5-4.5 yuan/jin, the grains are full and firm, the grains are small and the skin is thick, and the amylopectin content reaches more than 90%. Only such sorghum can withstand nine times of cooking, eight times of fermentation, and seven times of wine extraction. Ancient brewing process. When ordinary sorghum is used to make wine, the wine will be squeezed out after three or four times. It is impossible to complete seven times of wine extraction. The sand needs to be divided several times and fermented outside the pond first. It is considered mature when it ferments until the outside of the entire pile is hot to the touch. The mature batch of mixture is put into the cellar to start the first round of fermentation.
After a month in the cellar, take it out, add new sorghum according to the proportion, continue to cook in the steamer, that is, let it cool, add the koji medicine, collect the piles for fermentation, and then put it into the cellar again. This is the second feeding. After the mixture in the cellar has fermented to a certain extent, the wine can be produced.
Three or nine times of cooking, eight times of fermentation, and seven times of wine extraction.
Every time Maotai-flavor wine is distilled, the lees must be collected, spread out, cooled, and fermented with koji. This process will be repeated nine times until the end of the eighth lunar month of the second year before the wine is finished. Because the wines produced in different rounds have different tastes. In fact, there are nine rounds of distillation to obtain wine. However, in order to ensure the highest quality, the first two distillations of raw materials to obtain wine must be discarded directly, so only seven rounds of wine extraction are counted. The first time the wine is obtained, the taste It's sour, spicy, and astringent. The wine I took out for the seventh time had a burnt taste. The wine is released three, four, or five times in the middle, and the taste is the best and purest.
4. Years of storage. You cannot drink the newly brewed Maotai-flavor wine. The Maotai-flavor base wines taken out after seven rounds should be stored separately. The first wine and the tail wine should be together and cannot be mixed. Cellaring time is 3-5 years. In order to ensure the highest quality, Maotai-flavor wine must be cellared for at least 5 years.
Fifth and fourth rounds of hooking. Cellaring does not mean simply leaving it alone, but also requires four rounds of blending. In the second year of cellaring, base wines of the same year, round, aroma characteristics, and quality grade should be blended. In the third year of cellaring, the plated base wine is tasted and blended and balanced with high-quality aged wine. Compared with the tasting again, the winemaker will blend various base wines of different years, rounds, and aroma characteristics according to the proportion of the secret recipe to form a beautiful Maotai-flavor wine with stable quality. In fact, the truly authentic Maotai-flavor wine is not very different in terms of raw material selection, technological process, cellaring time, etc., including the national liquor Moutai, which is roughly the same. The key points that truly determine the quality and characteristics of the wine lie in the two levels of these four rounds of blending. Seven rounds of wine blending is to blend seven different rounds of base wines together, which can make the wine taste rich and three-dimensional, with all five flavors of sour, sweet, spicy, bitter and astringent. After the blending is completed, it is put into jars and sealed, and then cellared for one year to let the wine The body is fully integrated and balanced. By the time this step is completed, it will be after many years of cellaring.
But can you drink good wine this way? cannot! The wines we are blending now are only five-year-old base wines! No matter how well the base wine is blended, it cannot be called a good wine at all because the taste is too new! The biggest feature of Maotai-flavor wine is that the sauce aroma is long-lasting and mellow. So how can we achieve a mellow taste? The winemaker must blend a certain proportion of vintage wine. Then canning becomes the real Maotai-flavor wine.
Cost accounting
1. Brewing source materials refer to the grain used for brewing, sorghum and wheat. Making one pound of Maotai-flavor wine requires 3 pounds of glutinous sorghum, and the price of each pound of glutinous sorghum is 4.6 yuan. 3.5 pounds of wheat is needed to make it. Wheat costs 1.2 yuan per kilogram. Total 3.5x1.2 3x4.6=18 yuan.
2. Fuel is used for cooking grain, usually coal or other fuels. The production cycle of Maotai-flavor wine is about one year. During the entire production period, an average of one ton of coal is consumed per ton of grain. In other words, to brew 400 kilograms of Maotai-flavor wine, one ton of coal needs to be burned. The price of anthracite during brewing was about 800 yuan. The fuel fee is 2 yuan per kilogram of wine.
3. Labor cost: A few years ago, we went to Maotai Town to conduct research on the base wine listing project. At that time, the labor cost for one pound of base wine was 3.5 yuan. (Calculated according to the traditional brewing process)
4. Packaging cost. Each ordinary wine bottle is about 1.2 yuan, the label is 0.2 yuan, and the outer packaging cardboard box is 2.3 yuan.
5. Maotai-flavor wine needs to be stored for more than five years before filling.
Then, what else is included in the ex-factory price? On the market, the price of high-quality base wine will increase by 20 per year. The current price per kilogram of wine is 27.2 yuan, which is just the price of the base wine.
In addition to five years of cellaring, in fact, higher costs are still to come, such as time, venue, management, etc., the most likely to be the cost of promotion and publicity. And this is just the ex-factory price. Plus layers of agents, transportation, etc.
Do you know how much a car costs? The material cost of a 100,000 yuan car is only about 30,000 yuan, so can we spend 40,000 yuan to buy a 100,000 yuan car? Theoretically not. Because promotion costs, operating costs, and patent costs are all major expenses of automobile brands. And we are accustomed to thinking that the cost of materials is the biggest cost...
First of all, let me explain that I am a professional winemaker. Is the wine you mentioned costing tens of dollars per catty really drinkable? What this question reminds me of is what are you suspecting? Let me briefly introduce you to the wine-making process, and you will know whether you can drink the wine that costs tens of dollars per pound.
1. Before making wine, the first thing we need to do is make koji. What is the best way to do something and in what proportion? I believe you have a lot of questions in your mind.
The first step in making koji is to select wheat. We usually choose wheat that is large, plump and thin-skinned. Of course, the price is relatively expensive. After that, we grind the wheat, and mix the ground wheat flour, mother yeast and water according to a certain proportion. The amount of mother yeast added has a certain relationship with the temperature and humidity at that time. Generally speaking, we add a little more mother yeast in winter and a little more in summer. Add a little, as appropriate in spring and autumn. Make the blended wheat into koji cubes and put them in the straw for fermentation. The fermentation time will also be based on the temperature and humidity at that time. It usually takes about 30 days to finally complete the song.
2. Brewing, we have always maintained only the most original process, using the 1, 2, 9, 8, 7 brewing process. Our winemaking process is based on a one-year cycle, with 2 sandings, 9 steamings, 8 fermentations, and 7 wine extractions. I will briefly introduce it below.
2.1, 2 times of sand simmering
The sand simmering is around the Double Ninth Festival in September. At this time, with qualified distiller’s yeast, high-temperature cooking of sorghum can begin. This is followed by fermentation. Fermentation is to put sorghum and distiller's yeast into the cellar in a certain proportion. After one month in the cellar, new sorghum is added to the distiller's grains in proportion, and the cooking is continued. After cooking, it is cooled, and after cooling, the koji medicine is added and collected. Heap fermentation, and then put it into the cellar again, this is the second feeding. After the mixture in the cellar has fermented to a certain extent, the wine can be produced.
2.2. 9 times of cooking
We need to cook the lees 9 times. When adding the sand, we have already done 2 times of cooking. After that, we will use one month as a cycle, each time During the cycle, the lees must be collected, steamed in a steamer, cooled, and then added with a certain proportion of koji and placed in the cellar for fermentation. This process will be repeated nine times until the end of the eighth lunar month of the next year.
2.3. 8 times of fermentation, 7 times of wine extraction
For the above 9 times of cooking, we will cook the lees each time, take the wine, let it cool, and then add a certain proportion of The koji is then placed in the cellar for fermentation. This process will have 8 fermentations. Generally, we don’t extract wine from the lees for the first time. The sorghum has not been fermented for the first time, so we don’t extract the wine for the first time. Therefore, we have 9 cooking times and 8 fermentations but only 7 times. Get wine.
3. Cost
The price of wheat is generally about 1.3-2 yuan/jin, plus labor costs, it is usually about 0.15 yuan/jin. ,
The price of sorghum is about 4.6-5 yuan/catty, plus labor cost of 2 yuan/catty
Generally: 2 catties of koji, 3 catties of sorghum = 1 catty of wine,
Therefore, the cost price of Maotai-flavor liquor is generally around 17 yuan.
Of course, this is just new wine. If you store it for a while, the price will rise. So you can drink the above-mentioned dozens of yuan per pound of wine.
Of course, the price will also rise relatively after packaging.
If you don’t believe that you can drink wine that costs tens of dollars per catty, then all I can say is that you can drink wine that costs hundreds of dollars per catty?
What are the characteristics of high-quality Maotai-flavor wine? Can I buy it if the price is less than 50 yuan?
Many people may not know much about high-quality Maotai-flavor wine. Today I am going to explain in detail one by one from its characteristics, cost and Maotai-flavor wine suitable for ration wine, hoping to help everyone clear up their doubts.
As far as my personal experience is concerned, high-quality Maotai-flavor wine usually has the following three characteristics:
?Good wine koji
The koji is the essence of the wine Bone, a piece of good wine yeast, determines the quality of the wine to a certain extent.
The production of koji for Maotai-flavor wine usually starts around the Dragon Boat Festival, because at this time, the temperature is high and the humidity is high. The most important thing is the type and quantity of microorganisms in the air. There are so many, the whole production is almost Purely artificial.
In particular, music tapping is very important. For example, Maotai insists on using manual music tapping, and the hired music tapping workers are all girls.
For good koji, the koji pieces should be dry, mostly yellow-brown in color, and should not have musty or other odors. In short, the higher the quality of the koji, the better the taste and quality of the wine produced.
?High-quality pure grain brewing
If it is said that "Qu is the bone of wine", then grain is the flesh of wine.
Considering that the process of Maotai-flavor wine is relatively complex, ordinary sorghum may not be able to reach the number of cooking times, and the quality of the wine cannot be guaranteed. Therefore, a good Maotai-flavor wine must not only be brewed from pure grains, but also the sorghum used. The skin must be thick, hard and resistant to cooking.
Like Maotai, the sorghum it uses is locally produced red tasseled glutinous sorghum. Although the price is higher, the taste and quality of the wine are unparalleled.
?The grade is superior
As mentioned above, the koji and grain of a wine have a great impact on the quality of the wine.
For example, some manufacturers, in order to save costs, use low-quality sorghum and do not pay much attention to the production of distiller's yeast. Although the wine produced in this way is brewed from solid grains, the quality is much worse and the taste is even worse. How much better would it be.
In order to distinguish this kind of inferior grain wine from good pure grain wine, there are quality grades. Generally speaking, the grade is superior, which is the best quality, and the second grade is the worst. , the ones without grade are most likely blended with alcohol, so be careful when buying.
Seeing this, many people may ask: Can I drink Maotai-flavor wine priced below 50 yuan on the market?
Before answering this question, let’s roughly calculate the cost of a bottle of high-quality Maotai-flavor wine.
Due to the low yield, the price of the red tasseled glutinous sorghum used is relatively high, about 4 to 5 yuan per pound. If you want to make one pound of wine, you need to use at least 5 pounds of such sorghum. , it all comes down to it, the food cost of one kilogram of wine is about 20 yuan. However, considering that a bottle of 53-degree Maotai-flavor wine may be less than 1 kilogram, the cost will be reduced a little, but it will definitely not be less than 14 yuan.
Secondly, the brewing cycle and storage time of Maotai-flavor wine are relatively long, which requires a lot of labor and time costs, plus packaging and transportation costs. A bottle of high-quality Maotai-flavor wine has a retail price of It will definitely not be much higher than 50 yuan, at least around 100 yuan.
At this point, everyone should probably know whether the 50 yuan Maotai-flavor wine is worth buying, and what kind of Maotai-flavor wine is worth buying, I must have already made up my mind.
Excluding the high-priced and expensive Maotai-flavored wines, and then excluding the ridiculously low-priced low-quality Maotai-flavored wines, there are actually a lot of good Maotai-flavored wines priced at around 100 yuan. One of them is very good. Not bad, I don’t know if you have ever drank it.
Jun Zhongyuan Private Wine
As the ration wine among Maotai-flavor wines, this one is the first to be recommended. Although it is not well-known, its quality can still stand the test.
To be honest, when I drank it for the first time, I really looked down on it. After all, I had never heard of it before. If it hadn’t been strongly recommended by a friend, I probably wouldn’t have known it.
But after drinking it once, I realized what it means to be "slapped in the face". This wine has a texture that is not inferior to that of the big brands, with a delicate and smooth taste, a mellow body, and a very prominent sauce aroma. throat.
Later, I learned that the brewer of this wine was the apprentice of Li Xingfa (honorary director of Moutai), named Zeng Chuanzheng.
Paying attention to putting wine into the heart, making wine openly and without any tricks, this wine can be said to be very popular in the local area.
The reason why it is not well-known is actually that it invests little in publicity and focuses on quality.
If you need to buy wine, you can take a look at this one. I personally drink it very well.
Warm reminder: Although the wine is good, don’t be greedy.
There is a mixed bag of sauce-flavored white wines in the world, but one thing is for sure that you will definitely not be able to buy Kunsha wine (pure high-quality wine) for a few tens of dollars, but you can definitely buy Chuansha wine (wine with added alcohol). ), because currently the liquor on the market is mainly packaged, and it is easy to be misled.
In fact, you can get a good Maotai-flavor liquor for just a few dozen yuan. The key is to choose the right product.
It is recommended that you clearly see what merchants are choosing when choosing. I am the manufacturer of Maotai Town Maotai-flavor liquor. If you have any questions about Maotai-flavor liquor, you can send me a private message.
From the perspective of the questioner, what the questioner means is that the sauce wines that cost tens of yuan on the market are not very recognized. It may be because of the negative impact of alcohol-blended wines on most people. They all think that cheap products are not good, or that they only recognize brand-name wines! So I feel that wine worth tens of dollars may not be reliable! In fact, this is a subconscious feeling and inner shadow!
About the brewing techniques of Maotai-flavor liquor
Many friends have already talked about it in detail, and after reading it, they basically know the brewing process of even the most authentic Maotai-flavor Daqu. In fact, the cost of the wine produced by Sha Craft is only tens of yuan per catty. It is unjustifiable to say that the wine costing dozens of yuan is not pure grain wine or fake wine. Of course, many times Kunsha wine is stored and made into old wine or hook. Blended base wine. So when it comes to selling wine for tens of dollars, you can actually buy good wine! Therefore, it is not true that you cannot drink wine that costs dozens of dollars!
In addition, in terms of brand wines, there are many wines that cost tens of yuan a bottle! For example, Moutai Group's Prince Wine and Yingbin Wine were priced at tens of yuan a bottle in the past few years. Just because Moutai has become so popular in recent years, the Moutai brand has been rising in both stock price and influence. In addition, various Due to various factors, the prices of Moutai Group's liquor, including that of its subsidiaries, have been steadily rising. Nowadays, the cheapest welcome wine is six to seventy-one bottles!
In fact, generally speaking, wine priced at tens to one hundred yuan is the ration of wine that we ordinary people can drink, and it is also the main body of the market. Wine that costs hundreds or even thousands of yuan is indeed unaffordable. In daily life! As for Maotai-flavor liquor, which costs tens of yuan a bottle, it is still very good. As long as it is not an unscrupulous merchant, Maotai-flavor liquor, which costs tens of yuan a bottle, is basically much better than Yingbin wine, and the taste is better. There is no problem in being comparable to Prince Liquor. After all, everyone knows that Moutai is such a famous brand. It is more about the brand value and psychological effect of drinking it! If you want to buy Feitian Moutai, you can do it according to your ability. It is also a good choice to consume rationally and enjoy yourself with some affordable sauce!
You can definitely drink it! The price range of tens of yuan is also very large. You can get wine for at least 50-99 yuan, and as long as you choose it properly, the quality is pretty good.
But what is certain is that this price will definitely not be pure Kunsha wine, but this price can support a product that blends high-quality broken sand wine and Kunsha wine.
Knowing how to drink is not as good as knowing how to buy wine. If you look for the right merchant and brand, you can still buy good wine with less money. Not all wine merchants are shady businessmen.
Today, Brother Gui can answer this question for you. Why is this?
In this materialistic society, people often don’t believe that they can buy real Maotai-flavor wine for just a few dozen yuan. Why is this? In fact, to put it bluntly, the first is production cost. We all know that Maotai-flavor liquor is pure grain liquor, which uses the ancient Kunsha process and has been stored for no less than five years. However, other liquors may be fermented in the cellar with pure grain through solid ingredients, fermentation, and distillation. Brewing; liquid method liquor is produced using alcohol. Secondly, we can compare it from the production cost. A bottle of liquor produced by liquid method or solid-liquid method is much more expensive than that produced by grain. Most likely, your What the money buys is not the drink itself, but the packaging or marketing posture.
The second thing is the brand of wine. We know, why is Moutai expensive? That's because it is the industry benchmark for Maotai-flavor liquor, and as a famous liquor that follows the Kunsha process of Maotai-flavor liquor, why can't it be sold so expensive? We often say, "Without Maotai Town, Maotai liquor cannot be produced." This sentence is true. Regarding the brand value of wine, we can all have different opinions. Good brand wines such as Luzhou Laojiao, Fenjiu, Xifeng Wine, Langjiu and other brand wines, as long as you really like them, you won't care much about the value, and you will buy them even for a few yuan. Of course, we often see bottled and bulk wine in supermarkets in the market. This kind of wine is usually genuine, just without packaging, and the price is relatively cheap. Such wine can be found everywhere for tens of yuan, and Some are of good quality.
This article is from the author Gui Ge (AGM955). All rights reserved. Plagiarism without permission is prohibited! Public account: The world of Maotai-flavor wine.
A good Maotai-flavor liquor maintains the traditional Chinese virtues of being honest and loyal, caring and trustworthy. Drinking good wine starts with soy sauce wine!
It’s okay to drink it, but it’s not recommended to drink it often because you get what you pay for. The reasons are explained to you one by one below.
The production process of Maotai-flavor wine: According to the traditional Maotai-flavor process 12987, it is summarized as an annual production cycle, with two production processes of feeding, nine cooking times, eight fermentations, and seven wine extractions. It is then stored for three years, blended, filled and shipped out of the factory, which takes at least five years.
Among them, the sauce-flavored crafts are divided into four types: Kunsha wine, crushed sand wine, sand turning, and sand shifting crafts.
Among them, Kunsha’s wine quality is the best, and Chuosha’s is the worst.
Kunsha: Kunsha is complete sorghum, which means making wine with complete sorghum. But it is not 100% complete, but 80% intact sorghum, with a 20% damage rate. Kunsha craft is the best craft of Maotai-flavor wine.
Broken sand: Broken sand wine can be understood as a simplified version of the Kunsha process, with the purpose of making wine quickly. The sand breaking process is to break the sorghum into pieces. Generally, the wine will be taken out after cooking it for 2/3 times. The production cycle is shorter than the Kunsha process, and the wine yield is very high. Of course, the quality is not as good as the wine produced by the Kunsha process.
Fansha wine: Fansha wine is made by using the remaining lees after 9 times of cooking Kunsha wine, adding new sorghum and koji, and making it again. The production cycle of Fansha wine is very short, and the wine yield is very high, but the wine is very average.
Chansha: Use the wine tank discarded after the last seventh cooking of Kunsha wine to add the product after distillation of edible alcohol, and finally add Kunsha or crushed sand to mix and season, which is low cost. Chuansha wine is not a true Maotai-flavor liquor.
Generally speaking, high-end wines like Feitian use the Kunsha process, Moutai’s mid-range Prince Liquor uses the Crushed Sand process, many brands of low-end wines use the Sand-turning process, and Channeling Sand is sold on the market. A bottle of Maotai-flavor wine costs a few yuan to more than 20 yuan.
Therefore, it is not recommended that you drink Baijiu made with the sand process. Drinking this kind of wine for a long time can easily cause discomfort. In severe cases, it may also cause certain harm to my body functions, thus damaging our health. , as for why it is not recommended to drink, it is because some people want to buy and drink at a low price, and there is no way to stop it, right. If you want to drink, it is still recommended that you buy pure grain wine, regardless of too expensive brands. We can buy some local specialty wines, which are fully homemade and regular brands of liquor.
As a platform focusing on Maotai-flavor wine, the Maotai-flavor Wine Cultural Center only sells authentic Maotai-flavor wine. Remember to “buy Maotai-flavor wine and look for the Maotai-flavor Cultural Center.”
People with no physical problems can drink the tens of yuan worth of wine on the market. How can this be said? Last year, a friend of mine came home from Africa and hosted a sumptuous dinner for friends to get together. Everyone drank a lot. A bottle of white wine, everyone happily wished each other hello when leaving. The next day, there was a friend who couldn't get out of bed after going to bed. He was found to be brain-dead due to alcohol poisoning. There were also a dozen people who felt strange that they were all fine. How can we say whether the liquor on the market worth more than ten yuan is drinkable?
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