The method is as follows:
1. Comparison can be made from the bottle cap:
Wuliangye bottle cap uses a metal twist-off cap, the color is gold, the finish is good, and the top The factory emblem is printed, the surrounding fonts are clear and straight, and the lock is flat and smooth.
There are two anti-counterfeiting measures on the top of the bottle cap: one is photolithography. Starting from July 1 and October 1, 1993, laser light was printed on the top of Wuliangye drum-shaped and crystalline bottle caps respectively. The engraved pattern - the emblem of Wuliangye Distillery can be clearly seen when observed with a 10x magnifying glass. The lines are slightly black due to laser burning and cannot be wiped off with hands or a wet cloth;
The second is invisible inkjet coding. Starting from January 1, 1994, dark spraying was used on drum-shaped and crystal-type Wuliangye bottle caps. Under ultraviolet light, the blue factory emblem pattern and "W.L.Y" (the Chinese pinyin abbreviation of Wuliangye) can be seen. The color of the entire pattern Uniform, clear lines, clear contours, no breaks. When opening the bottle cap, just twist it slightly in the direction of the arrow to unscrew it. There is no need to use scissors to cut and pry it open.
2. From the label:
On the back of the label on the Wuliangye bottle, when looking through the glass bottle, can you find the production date marked with a blue seal? . The year, month and day of the production date are expressed as two digits, connected by a horizontal line in the middle, such as "96-01-20". The batch number is a 6-digit string starting with 85, with a space between the 5th and 6th digits, such as "856546".
Most fake wine labels have poor printing quality, uneven color and shape, blurred edges and not straight edges, broken lines, and registered trademark marks〖JX－〗〖KG－／6〗〖HT6SS〗R 〖HT〗〖JX〗The circles often have gaps, the printing ink used is dull, and the color registration is uneven.
Special attention should be paid to whether the black border of the three characters "Wuliangye" is closely matched with the gold background. The gold exposed outside the black border is a very important feature of fake labels. Another sign of fake wine is that the aluminum cap does not fit tightly with the bottle mouth. Some can even rotate at will, or even leak wine after being turned upside down.
The production date and batch number on the back of the label are sometimes printed with "year, month, and day" in the production date instead of separated by horizontal lines, and some are printed with "1995" and "1996" Indicates the year. Some also use Chinese characters to mark the year, month, and day, or use a red seal to print the production date. These are all flaws in the counterfeit "Wuliangye".
3. From the appearance:
Wuliangye wine is always made of crystal-engraved vases, and the glass material is crystal clear. The counterfeit Wuliangye glass bottles are made of poor material, and often have obvious wrinkles and bubbles on the bottle body. The bottle body is not straight and the color is greenish. The certificate used by Wuliangye Distillery has thick paper and is a gold-stamped card. The printed pattern and text are clear on the front, and the quality inspector's seal is stamped on the back. The paper of the counterfeit certificate is rough, the printing is blurry, and the color is dim.
Extended information:
When sensory identification of the authenticity and quality of wine, the main focus should be on the measurement and evaluation of the color, smell and taste of the wine. For bottled wine, attention should also be paid to identifying its outer packaging and registered trademarks. When visually inspecting the color of wine, you should first observe its transparency against the light, turn the bottle upside down, and check whether there are any impurities sinking or suspended solids in the wine, and then pour it into a beaker to observe its color against a white background.
When conducting a sensory inspection of beer, you should first notice whether there is any change in the color of the beer. Losing beer often means adverse changes in quality. If necessary, you should compare it with a standard iodine solution to observe the change. Depending on the color, when opening the bottle and pouring it into the cup, pay attention to the density of the foam and the time it takes to hang it in the cup.
The smell and taste of wine are key indicators for evaluating the quality of wine. This inspection and evaluation should be carried out at room temperature and should be carried out immediately after opening the bottle and pouring it into the cup.
Identification of color and transparency:
The normal color of liquor should be a colorless and transparent liquid without suspended matter or sediment. Pour the white wine into the cup, and there should be no ring-shaped insoluble matter on the wall of the cup. Turn the wine bottle upside down and observe the wine body in the light. There should be no suspended solids, turbidity or sedimentation.
In winter, if there is precipitation in the liquor, you can use a water bath to heat it to 30-40°C. If the precipitation disappears, it is normal.
Aroma identification:
When conducting sensory identification of the aroma of liquor, it is best to use a glass with a large belly and a small mouth. Pour the liquor into the glass, shake it slightly, and immediately use your nose to smell it. Smell the aroma carefully near the mouth of the cup. Or pour a few drops of wine on your palms, rub it a few times, and then smell your palms to identify whether the intensity and type of aroma are normal. The aroma of liquor can be divided into:
Overflowing aroma - the aroma or aromatic components of the wine overflow in the air near the mouth of the cup, and the concentration and characteristics of the aroma can be directly identified by the sense of smell;
Fragrance-the wine is drunk into the mouth, and the aroma fills the mouth;
Fragrance-the wine has been swallowed, but the aroma of the wine still remains in the mouth.
Generally speaking, liquor should have a certain overflowing aroma, but rarely have a fragrant or lingering aroma. Among the famous wines, Wuliangye is famous for its fragrance; while Moutai is famous for its lasting fragrance. Liquor should not have any peculiar smell, such as burnt smell, rancid smell, earthy smell, sugary smell, lees smell and other bad smells.
Baidu Encyclopedia - Wine Identification