The market of maotai-flavor wine is very hot now. How to choose Maotai-flavor wine suitable for mass consumption?

As we all know, the market of soy sauce and wine is very hot now, and it will continue to be hot.

How to choose Maotai-flavor wine suitable for mass consumption has a price choice. The price of Maotai-flavor wine suitable for mass consumption should be 100 300 yuan, which is too cheap and the quality of the wine is not guaranteed. At present, the Maotai-flavor wines at this price include moutai prince wine (JD.COM price is 279 a bottle) and Langpai Langjiu (JD.COM price is 268 a bottle), which are not cost-effective. I made these two kinds of wine.

These two kinds of wines are on a par with the treasures of Wenhuafu's sauce flavor. At present, Wenhuafu sauce treasure is doing activities, selling one bottle and getting one free, with high cost performance and good quality. Interested wine lovers can try it.

Look at the list of soy sauce brand influence 100.

I have been engaged in wine business for many years, and have worked in Xinghua Village Fenjiu Company, LU ZHOU LAO JIAO CO.,LTD Company, Langjiu Company and Jin Shiyuan Liquor Company successively. Have a certain understanding of wine, including maotai-flavor liquor. With the popularity of Maotai-flavor liquor market, there are many brands of Maotai-flavor liquor in the market. Maotai-flavor liquor that really meets the standard should be stored for five years, naturally fermented and aged for five years. Five years later, it will be listed. Wine like this really gets better with age. I remember that on June 5438+ 10, 2008, the Jiangsu office of Langjiu Company had a year-end dinner, and the regional distributors in Nanjing and the regional sales managers in Jiangsu Province got together to drink Langjiu (red ceramics), which had been produced before and could not be sold in the warehouse for several years. As soon as the bottle was opened, the room was full of fragrance, and the guests from the hotel upstairs came downstairs to ask the waiter at the bar on the first floor. That night, we drank from eight to eleven. Drink two and a half bottles if you can. We didn't drink much, a catty and a half, and we weren't drunk. I remember that night, after all the employees arrived here to open the bottle, the Jiangsu manager stood up with two glasses of slightly yellow wine and said that today's wine was specially approved by the general manager Wang () to the Jiangsu office to entertain our company's strategic partner-the distributor in Nanjing. At the same time, our Jiangsu office was moved by the leaders of Nanjing. Without further ado, let's raise our glasses first.

To this end, if you want to drink good Maotai-flavor liquor, you should drink vintage liquor of famous brands. The longer the year, the more fragrant the liquor, and the better the import. 53% alcohol tastes like 40% alcohol. To this end, I suggest that powerful well-known brand companies buy more wine to save money, so as to spend less money on good wine in the future. Those who love to drink and have money can also keep a room of Maotai like the glass king Cao.

Then, besides well-known brands and big factories can buy and store wine, can some small factories with unknown brands also buy and store wine? Sure, but not all. I have drunk many brands of Maotai-flavor liquor, some are delicious, some are not, and the bad ones are usually filled in less than five years or even a year, and even some edible alcohol is blended, which is far from the Maotai-flavor and neither fish nor fowl.

So, how to avoid choosing this non-genuine maotai-flavor liquor by mistake? A simple method, as a long-term development of an enterprise, must strive to build a brand. There are many ways to establish brand marketing. The most basic point is that he has his own unique bottle shape, and the bottom of the bottle has a burnt trademark pattern and trademark name. If these two minimum points are not available, it must be a small factory or workshop with unstable quality and no guarantee. It is recommended not to buy it.

(202 1 06 15 Nanjing Lishui No.3 Middle School)

For drinkers who just like sauces, how to choose sauces is a university question. Take fewer detours and choose wool directly. Mao refers to the sub-products of Maotai Liquor Co., Ltd..

Today, I will tell you about the main force in the six-wool products.

The first welcome China red wine is an ordinary welcome wine, and the upgraded version is less than 100 yuan. If you choose it correctly, the quality will be better in a few years.

The second is the king of gold. In the prince series, not only golden kings can be used for wedding dresses. Now the price in Wang Pu is rising, and the quality and cost performance are declining.

In 1970s, Guizhou Daqu was Kweichow Moutai Distillery. It turns out that the insiders use wine, so the quality is quite reliable. Now it's a retro version, which is worth choosing.

The fourth one is Ren Jiu, which may not be drunk by many drinkers. The sauce is rich and the entrance is very elegant.

The fifth paragraph is Lai Mao's inheritance of blue at the price of 300, with a national sauce flavor. I think he has the highest cost performance and good quality.

The sixth paragraph is Zunyi 1935. This is the hospitality wine in Guizhou, and there is no bar code. Many people who drink don't know it, because it is national and can't be sold in supermarkets. The quality of wool should be the best.

The above six kinds of wine can be tasted by drinkers from low to high.

Don't buy expensive ones, just choose the right ones, and the famous ones can't afford it. Cathay Pacific and Diaoyutai both flew over with Maotai, and they couldn't afford to drink it. They can only start with the products of other manufacturers, such as Jinsha Wuxing, Chun Zhu, Laozhen Liquor, Laojie Sauce, Tanjiu Silver Sauce and Golden Sauce, which can still meet the needs of the public and their tastes are well-known. After all, they have to choose the drinks of big manufacturers.

First, Maotai Wang Pu is 53 degrees.

Wine style: strong sauce flavor, elegant and delicate.

Moutai prince wine has always been the eldest son of Maotai. Since the listing of 1997, the sales volume and reputation have been very good. Direct-line liquor belonging to Maotai, solid-state fermentation, pure grain and authentic maotai flavor.

Ordinary moutai prince wine is the low-end entry wine of Maotai, and it is also a super-large single product in this price range. Compared with Tian Fei, fat cats use local high-quality waxy sorghum, while ordinary cats use a combination of northeast sorghum and local sorghum.

Compared with scud and ordinary welcome guests, ordinary cats taste different from their propaganda copy. Fat cats are "with outstanding sauce flavor and strong fragrance", ordinary cats are "with strong sauce flavor, elegant and delicate", and ordinary greeters are "with obvious sauce flavor, elegant and comfortable". It can be seen that the sauce flavor is gradually weakening, and the layering and richness are very different. However, from the perspective of cost performance alone, Pumao is more attractive than Yingfei Mao, which is why so many drinkers choose Pumao as a rationing wine. It is more cost-effective to start with activities.

Second, Langpai Langjiu 53 degrees

Style of wine: Maotai is bursting, soft and sweet.

The wine body is clear and light yellow, the wine quality is slightly viscous, the hanging cup thickness is general, and the smell is faint and fragrant, including maotai, burnt, grain and flower. The aroma is comfortable and elegant, the entrance is soft, the maotai is prominent and explosive, the aftertaste is strong, and the maotai is quickly deodorized and slightly burnt.

Langjiu is the second largest sauce-flavored wine besides Maotai. If you think Maotai is too expensive for your parents, you can consider this famous Langpai Langjiu.

Third, the golden wine is 53 degrees.

Style: mellow, comfortable, supple and elegant.

Another competitive product of ordinary prince wine is gold xijiu, the former is the eldest son of Maotai, and the latter is the middle-end main product of Maotai's adopted son, with similar strength, but different wine styles.

Compared with the smell, Wang Pu has a faint scent of flowers and fruits, and the sauce flavor and burnt flavor are slightly larger than that of gold wine, and the latter has a stronger old flavor.

From the comparison of taste, Wang Pu has a slightly sour taste, more mellow body, intermittent aroma and more comfortable. However, the gin is also a little sour. After swallowing, the fragrance returns quickly, the sauce flavor comes fiercely, and the grain flavor is obvious in the later stage, but it is not durable enough.

Compared with the price, gold is cheaper by tens of yuan. When doing activities, Jin Xijiu should be the best ration wine in Maotai-flavor wine, which is a small benchmark in Maotai-flavor wine of big factories.

Fourth, 53 degrees silver wine

Style of wine: soft and elegant sauce flavor, refreshing.

Baiyin Xijiu is called the benchmark of Maotai-flavor wine within 100 yuan by drinkers, and it is also a wine practice. The low-end company mainly produces silver liquor. Although they are both major items of drinking, their styles are obviously different.

Yinxi wine is a popular maotai-flavor wine, which dominates the low-end market. The entrance is soft, without spicy throat, slightly bitter and stays in the mouth for a long time. At present, the market price is more than 65,438+000, which is acceptable as maotai-flavor ration wine in this price range.

Different from the style of Jin Jiuxue, Yinjiuxue is like a stream, and the sauce flavor slowly seeps into your mouth, which is suitable for drinkers who don't like the outbreak of sauce flavor.

Five-star 5 1 degree in Jinsha River.

Style of wine: the sauce is soft and elegant, with obvious smell.

If Maotai is the first Maotai-flavor wine and Langjiu is the second, then there must be Jinsha wine in the third place. Jinsha has always claimed to be a national wine, at least with low price and excellent quality. Jinsha huisha Wuxing is the middle and low-grade old main product of Jinsha, and it is the most cost-effective Jinsha huisha wine.

Jinsha Huisha five-star wine body is obviously yellow, and hanging cups is not bad. Sauce and a little alcohol have a light taste. The entrance is neither spicy nor spicy, with a general mellow feeling, and the fragrance spreads a little quickly. It is smooth to swallow, with a little sweetness and a little stink. The aftertaste is a little bitter, but it also dissipates quickly. On the whole, the performance of Jinsha Five Stars in this price segment is quite eye-catching, and it also has a place in the wine matching of old drinkers.

Intransitive verb Vintage Tanjiu 20 17 53 degrees

Style of wine: the sauce flavor is obvious and the burnt taste is elegant.

In Gulin County, Luzhou, Sichuan, there are two kinds of Sichuan-flavored sauce-flavored wines in China, one is Langjiu and the other is Tanjiu. At the beginning, Tanjiu mainly supplied base liquor, and later adhered to Daqu Maotai-flavor liquor technology on the basis of traditional Maotai-flavor liquor technology. It is one of the few wineries in China that adopt Daqu Maotai-flavor technology.

Year jar wine is a direct product of jar wine, which adopts the double labeling method of "brewing year+canned year", among which year jar wine 20 17 is deeply loved by everyone. From the perspective of wine body, Nianniantan wine is slightly yellow in color, with maotai, quxiang, bad-smelling and burnt-smelling smells, and the aroma is slightly blunt. The entrance is slightly sour, Maotai and Quxiang are prominent, full-bodied, slightly thick, sweet in the middle and slightly astringent in the tail. After falling into the mouth, it will be very sweet and quick, with a slightly bitter aftertaste and an elegant burnt fragrance.

Due to the brewing process of soy sauce wine, the price is generally more expensive. 100~250 yuan wine can still taste some soy sauce, but the shortcomings are obvious. If you are making wine with the day, you can choose according to your own preferences.

There is no maotai-flavor wine suitable for mass consumption now! If you really can't drink other fragrances, then it is recommended to give up drinking!

Soy sauce is a condiment we often encounter in our daily life, but do you know the classification of soy sauce? Do you know how to choose the right soy sauce?

As the saying goes, "Seven things to open the door, rice, oil, salt, sauce, vinegar and tea", which are seven things that ordinary people in ancient China were busy with every day for their lives, has become a proverb in China. From the beginning of "opening the door" (starting the normal operation of the family or making a living by managing housework), it is impossible to leave seven necessities to maintain daily life, namely: firewood, rice, oil, salt, sauce, vinegar and tea. These seven things show all kinds of necessities in family daily life.

Today, these seven things are quite different from the ancient meaning. In addition to the necessities of ordinary people's families, it also shows a close relationship with people's health. So, how much do you know about the sauce as a seasoning, which is today's soy sauce? What does this have to do with our health?

According to relevant records, as early as 3,000 years ago, China began to brew soy sauce from the meat of cattle, sheep, deer, fish, shrimp and other animals. At this time, soy sauce is called "sauce", and only a few nobles are eligible to eat it. Later it gradually evolved into beans and cereals. Because of the rich raw materials, ordinary people only eat soy sauce. At this time, soy sauce is only used to make dishes taste more delicious.

Since the development of soy sauce, the variety is no longer single, nor is it a traditional brewing process, but there are soy sauce preparation and chemical hydrolysis. Among them, brewing soy sauce is the best. In the brewing process of soy sauce, it not only produces umami substances, but also produces vitamin B 12, which makes the nutritional content the highest. Secondly, the preparation of soy sauce, chemical hydrolysis of soy sauce is also called acid hydrolysis vegetable protein seasoning liquid (HVP). Using defatted soybean, peanut meal, wheat protein or corn protein containing edible plant protein as raw materials, the liquid umami seasoning was made by hydrochloric acid hydrolysis. Therefore, its nutrients are extremely low and almost non-existent. In addition, the toxic substance trichloropropanol may be produced in the hydrolysis process. The word "brewing" will be marked on the label of brewed soy sauce. If non-brewing ingredients are added, the word "brewing" will not be marked on the label!

When buying soy sauce, you should pay attention to the grade of soy sauce besides whether it is brewed or not. Mainly divided by the amount of amino acid nitrogen contained in soy sauce per 100ml, the super grade is 0.8g/ 100ml, the first grade is 0.7g/ 100ml, the second grade is 0.55g/ 100ml, and the third grade is 0.4g//kloc-. Super soy sauce has better taste and umami flavor. It can be said that the higher the amino acid nitrogen content, the higher the grade, the lower the content and the worse the umami taste.

In order to cater to the tastes of the public, soy sauce has also begun to "cross-dress", and various flavors of soy sauce have emerged one after another: seafood soy sauce, cold soy sauce, fresh soy sauce and so on. How do you know the "true identity" of these soy sauces? Looking at the ingredients list, we know that although there are scallops in seafood soy sauce, some food additives such as disodium succinate are decisive. For fresh soy sauce, sodium glutamate (the main component of monosodium glutamate), disodium 5'- inosinate and disodium 5'- guanylate are mainly used. Although these three ingredients are basically found in soy sauce, the dosage in fresh soy sauce is more than other flavors. So when choosing soy sauce, don't be blinded by the name.

Why do some soy sauces contain preservatives and some do not? Soy sauce without preservatives such as sodium benzoate actually contains a natural preservative-salt. This kind of soy sauce has less natural ingredients, but its salt content is often higher than that of soy sauce with preservatives. So when using this soy sauce seasoning, remember to put less or no salt to avoid some chronic diseases caused by excessive salt intake. For patients with hypertension, hyperglycemia and hyperlipidemia, we must pay attention to the dosage when using this soy sauce.

There are many kinds of soy sauce in the supermarket, including children's soy sauce, pregnant women's soy sauce and iron fortified soy sauce. How to choose soy sauce has become a difficult problem. Briefly introduce several kinds of soy sauce:

1, according to use: the color rendering effect of soy sauce is stronger than that of soy sauce, and it can be used for dishes that need coloring. Chicken essence and monosodium glutamate are added to fresh soy sauce, and it is not recommended to add these seasonings when cooking. Cold soy sauce is quick and convenient without cutting onions, ginger, garlic and other seasonings. However, the cold soy sauce only added the essence with the flavor of ginger and garlic, which could not play the health care role of garlic and ginger. And table soy sauce can be eaten raw and can be used for cooking!

2. According to the nutritional components, the soy sauce marked with the words "the first pumping" will have higher nutritional components, especially vitamins, and better taste, while the third pumping is the one with the least nutritional components and the lightest flavor. Straw mushroom soy sauce, seafood soy sauce, etc. Generally, they are umami substances with corresponding flavors, but they have no nutrition of straw mushrooms or seafood.

3. According to function: Iron fortified soy sauce is more suitable for children, adult women, pregnant women and other people who are prone to iron deficiency anemia. The salt content of dilute salt soy sauce is low, and the salt content is low at the pain dose, which is more suitable for people who need to control "three highs" hypertension, diabetes and hyperlipidemia.

Another problem that bothers us is "Put soy sauce first or later when cooking". My family always puts soy sauce in the first place, because it has a strong taste. In fact, there is a certain relationship between the time of soy sauce and the cooking method:

1, stir-fry: soy sauce is generally recommended. At present, there are many ingredients added in soy sauce, especially some umami ingredients. Excessive oil temperature may decompose these components in soy sauce and weaken the umami flavor. Therefore, it is recommended to add soy sauce when cooking, and the amount should not be too large.

2, stew: generally recommended in the middle. Stews are generally inseparable from meat. No matter what kind of meat it is, if the salt is put too early, the meat will not be cooked easily and will get old easily. Usually you put salt in the middle. Because soy sauce contains salt, in order to avoid stewing for too long and the meat is old, putting soy sauce in the middle can not only ensure the umami taste, but also make the meat tender.

Health Tips: Who should control the intake of soy sauce?

1. Patients with diabetes, hypertension and coronary heart disease should limit soy sauce like salt: salt, sodium glutamate, sodium benzoate, disodium 5'- inosinate and disodium 5'- guanylate in soy sauce all contain sodium.

2. Gout patients: The addition of nucleotide components in soy sauce for freshness and the purine component in soybean itself are strictly controlled by gout patients. Gout patients often damage the kidneys, and kidney patients should strictly control salt. Soy sauce contains salt and should be controlled.

Although soy sauce is only a small seasoning in the kitchen, its knowledge is also very profound, and we know the basic knowledge of soy sauce, so we can play healthy soy sauce together.

With the development of liquor industry, many liquor enterprises began to play the brand of Maotai-flavor liquor. There are many brands of Maotai-flavor liquor on the market now, and the price of Maotai-flavor liquor ranges from tens to hundreds to thousands of yuan. How to choose so many maotai-flavor liquor brands?

What are the Maotai-flavor liquor brands: Maotai, Tian Fei Maotai, Seven Weapons Liquor, Xiao Lv Maotai-flavor liquor, Maotai Sanjiu and many other Maotai-flavor liquor brands.

Maotai-flavor liquor brands are mostly produced in Maotai Town, Guizhou Province, and are brewed from local wheat, water and sorghum in Maotai Town. Using the traditional maotai-flavor technology, the brewing process includes one-year production cycle, two-time grain feeding, nine-time cooking, eight-time fermentation, seven-time wine extraction and five-year cellar storage. Generally, high-quality Maotai-flavor liquor has the characteristics of outstanding Maotai-flavor, full-bodied and mellow, fragrant but not bright, low but not weak, and lingering fragrance in an empty cup.

How to buy high-quality Maotai-flavor liquor, it is practical to remember these points!

1. Look at the packaging: the edge seams of the high-quality maotai-flavor liquor packaging are neat and tight, with no uneven tightness and seams, and the bottle body has no cracks and sand holes.

2. Look at the label: the name of the wine, the name and address of the manufacturer, product standard number and quality grade, ingredient list, alcohol content, net content, flavor, production date, specification, production license number and other information should be clearly marked.

3. Look at the bottle cap: high-quality Maotai-flavor liquor is generally an aluminum metal anti-theft cover with smooth surface, uniform shape, easy opening, neat and clear patterns and characters, and tight bottle mouth.

4. Look at the wine body (glass bottle, other packaging can pour the wine into the glass for observation): Hold the bottle in your hand, turn it over slowly, and observe the bottom of the bottle in the light. High-quality Maotai-flavor liquor should be clear, colorless or yellowish, with no tarnish, turbidity and no suspended matter.

5. Look at bubbles/flowers: Close the bottle cap tightly and turn the bottle upside down. High-quality Maotai-flavor liquor should be piled white, finely divided, evenly distributed, with obvious upside-down density gap and slowly disappearing.

6. Smell the aroma: put your nose close to the mouth of the cup. High-quality maotai-flavor liquor has outstanding maotai flavor, implying maotai flavor, burnt flavor, burnt flavor, compound flavor, leaving fragrance in an empty cup.

7. Taste: Drink a little wine and put it on your tongue. High-quality Maotai-flavor liquor should be high in acidity, mellow and comfortable.

Brew in your own winery and produce it yourself! Welcome to the factory to pick up the goods. Good maotai-flavor wine is actually not expensive, mainly to find the right channel.