Can you really drink Maotai-flavor liquor with tens of dollars on the market? what do you think?

You can drink it. For example, the welcome wine of Maotai shares costs tens of dollars a bottle, but the quality of the wine is the Fansha wine of Maotai-flavor liquor, which is still incomparable with Tian Fei. After all, the price gap is too big.

Maotai-flavor liquor is divided into Khun Sa liquor, Cuisha liquor, Fansha liquor and Chuansha liquor, and the quality of liquor decreases in turn.

The quality of Khun Sa liquor is the best, that is, authentic Maotai-flavor liquor. People often say that it is produced in strict accordance with the traditional Maotai liquor process. The production cycle is as long as 10 month, with low output and the best quality. Its soul is the process of "returning to sand", that is, raw materials are cooked for 9 times, fermented for 8 times, and wine is taken for 7 times; Its sorghum cannot be crushed, and the crushing rate is less than or equal to 20%. Moutai is a high-quality wine in Khun Sa.

Cuisha wine is next to the wine made of sorghum, which is called "Cuisha wine", with short production cycle, high wine yield and average quality; There is no need for a strict "sand return" process. It usually takes two or three times to finish the wine in the grain. Prince wine is the process.

Turning sand wine is a kind of wine made from the distiller's grains discarded after the ninth cooking of Khun Sa wine, and added with some new sorghum and new distiller's yeast. The production cycle of foundry wine is short, the output is high and the quality is poor. Welcome wine is this technology.

Chuansha wine is distilled from the distiller's grains lost after the last baking of Khun Sa wine and edible alcohol. The quality of wine is poor, and the quality is low. Dozens of products on the market are basically Chuansha wine.

So in the market, the wines you buy for tens of dollars are basically sand-turning wine and sand-stringing wine. In fact, in our local area, you can actually drink Khun Sa wine for tens of dollars, and 100 bottles of qualified Khun Sa wine can drink top-class Khun Sa, while the local Khun Sa Sanjiu lacks colorful packaging and is more about quality.

Be a good person and make good wine.

In fact, there is no need to answer this question. I just need to introduce the production technology and cost structure of maotai-flavor wine, and you will have the answer after reading it yourself.

Authentic Maotai-flavor liquor adheres to the process of "three highs and three lengths" and goes through the processes of making koji at Dragon Boat Festival, throwing sand at Chongyang, feeding twice, cooking for nine times, adding koji for eight times, taking liquor for seven times and producing once a year. To understand the cost of Maotai-flavor liquor, we should also understand the brewing skills of authentic ancient pure grain Maotai-flavor liquor.

First, make music.

The koji-making time is around the Dragon Boat Festival, during which various microorganisms are active, which is convenient for the fermentation of koji. Daqu medicine takes wheat as raw material. Wheat was crushed, mixed with water and starter, and workers kept stepping on it with their feet. When these microorganisms are mixed into koji, they will secrete a lot of enzymes, which can accelerate the conversion of starch and protein into sugar. Wheat is made into lumps by trampling and then stored. After about 10 days, turn over the warehouse so that each side can be fully exposed to microorganisms. Generally, it is necessary to turn the warehouse back and forth twice. In another 30-40 days, the block can be stored, but if it is to be used, it needs to be stored for more than 40 days. Before use, distiller's yeast should be ground, and the more broken it is, the better. After this process, it will take at least 3 5 months to produce qualified koji.

Second, go to the sand.

Around the Double Ninth Festival in September, at this time, with qualified distiller's yeast, sorghum can be fermented. Sorghum fermentation is into the pit together with distiller's yeast, which is called "Xiasha". The high-quality sorghum used in pure grain Maotai-flavor liquor must be waxy sorghum (red tassel waxy sorghum) produced in renhuai city. The cost of this sorghum is 3.5-4.5 yuan/kg, the grain is full and firm, the grain is small and coarse, and the amylopectin content is over 90%. Only such sorghum can withstand the authentic ancient brewing process of nine cooking, eight fermentation and seven wine extraction. Ordinary sorghum wine, take three or four times the wine has been drained, it is impossible to complete seven times the wine. The sand must be divided several times and fermented outside the pool first. When the fermentation is hot outside the whole pile, it is mature. A batch of mature mixture was put into the cellar to start the first round of fermentation. Take it out after one month of cellar storage, add new sorghum in proportion, continue to retort, that is, add koji after spreading and cooling, collect and ferment, and then enter the cellar. This is the second feeding. When the mixture in the cellar is fermented to a certain extent, the wine can be produced.

Third, nine times of cooking, eight times of fermentation and seven times of wine extraction.

Every time maotai-flavor liquor is distilled, the distiller's grains should be collected, spread out, cooled and fermented with distiller's yeast. This process will be repeated nine times until the end of February and August of the lunar calendar. Because the rounds of wine are different, the taste is different. In fact, * * * has nine times of wine extraction, but in order to ensure the highest quality, the wine obtained from the first two cooking raw materials should be discarded directly, so it is only counted as seven rounds of wine extraction, and the wine taken for the first time has a sour, spicy and astringent taste. The wine I drank for the seventh time tasted burnt. Three, four and five times in the middle, the wine tastes the best and purest.

Fourth, many years of cellar storage. You can't drink the newly brewed maotai-flavor wine. After seven rounds, Maotai-flavor base wines should be stored separately, with the first wine together and the last wine together, which should not be confused. The storage time is 3-5 years. In order to ensure the highest quality, Maotai-flavor wine should be aged for at least 5 years.

Five or four rounds of hook boxing. Cellar storage is not simply put away, but four rounds of blending. In the second year of cellar storage, the base wine with the same year, round, flavor characteristics and quality grade should be blended. In the third year of cellar storage, taste the base wine and balance it with high-quality aged wine. Through comparison and tasting blending again, a variety of base wine winemakers with different years, rounds and flavor characteristics were blended according to the secret recipe ratio to form a fine maotai-flavor wine with stable quality. In fact, there is not much difference in raw material selection, technological process and cellar storage time. , including the national wine Maotai. The key point that really determines the quality and characteristics of liquor lies in the two levels of these four rounds of blending. Seven rounds blending is to blend seven different rounds of base wine together, which can make the wine body taste rich and three-dimensional, with five flavors of sweet, sour, spicy and bitter. After blending, it will be sealed in the jar and stored in the wine cellar for another year, so that the wine body can be fully integrated and balanced. When this step is completed, it should be years after the wine cellar.

However, can such good wine be drunk? Can't! The wine we blend now is only five-year-old base wine! No matter how well the base wine is blended, it can't be called good wine at all, because the taste is too new! The biggest feature of Maotai-flavor wine is its long-lasting and mellow fragrance, so how can it be mellow? Brewers must mix a certain proportion of vintage wines. And then canned into a real maotai-flavor wine.

cost accounting

1. Brewing materials refer to grains used for brewing, such as sorghum and wheat. Brewing 1 kg Maotai-flavor liquor requires 3 kg of waxy sorghum, and the price per kg of waxy sorghum is 4.6 yuan. It takes 3.5 Jin of wheat to make koji. Wheat 65438+ 0.2 yuan per catty. Total 3.5x 1.2+3x4.6= 18 yuan.

2. Fuel is used for cooking grains, usually coal or other fuels. The production cycle of Maotai-flavor liquor is about one year. During the whole production period, an average of one ton of coal is needed for every ton of grain produced. In other words, it takes one ton of coal to brew 400 Jin of Maotai-flavor wine. Anthracite was around 800 yuan when it was brewing. The fuel cost per catty of wine is 2 yuan.

3. Labor cost: A few years ago, we went to Maotai Town to do research on the listing project of base wine. At that time, the labor cost of a kilo of base wine was 3.5 yuan. (Calculated by traditional brewing technology)

4. Packaging cost. Each ordinary wine bottle is about 1.2 yuan, labeled 0.2 yuan, and packed in 2.3 yuan in cartons.

5. Maotai-flavor liquor needs to be stored for more than five years before it can be filled.

So, what is the composition of ex-factory price? In the market, the price of high-quality base wine will increase by 20% every year. Now the price of a catty of wine is 27.2 yuan, which is only the price of base wine. Plus five years of cellar storage, in fact, higher costs are still behind, such as time, venue, management and so on. And the most likely is the promotion and publicity expenses. And this is just the ex-factory price. Plus layers of agents, transportation and so on.

Do you know how much a car costs? The material cost of a 654.38+10,000 yuan car is only about 30,000 yuan, so can we spend 40,000 yuan to buy a 654.38+10,000 yuan car? Not in theory. Because promotion cost, operating cost and patent cost are all big expenses of automobile brands. And we habitually think that material cost is the biggest cost. ...

First of all, I am a professional winemaker. Can you really drink a catty of wine with tens of dollars? This question reminds me of your doubts. I'll give you a brief introduction to the brewing process, and you'll know if you can drink dozens of dollars a catty of wine.

1. Before making wine, the first thing we have to do is to make koji. I believe you have a lot of questions about how to do what and what is the best ratio.

The first step in koji-making is wheat selection. Generally, we choose wheat with big and full skin, but the price is relatively expensive. Then, we grind wheat and mix the ground wheat flour, starter and water according to a certain proportion. The amount of starter has a certain relationship with the temperature and humidity at that time. Generally, a little music is added in winter and a little in summer, which is suitable in spring and autumn. The blended wheat is made into koji, and then fermented in cereal grass. The fermentation time will also depend on the temperature and humidity at that time. It usually takes about 30 days, and finally it becomes a song.

2. Brewing, we always keep the most primitive technology, and adopt the brewing technology of 1, 2, 9, 8, 7 for brewing. Our wine-making process takes 1 year as the cycle, including two times of sand dropping, nine times of cooking, eight times of fermentation and seven times of wine extraction. Let me give you a brief introduction.

2. 1, twice under the sand

Xiasha is around the Double Ninth Festival on September 9. At this time, with qualified koji, sorghum can be cooked at high temperature. Then ferment. Fermentation is to put sorghum and distiller's yeast into the cellar according to a certain proportion. After entering the cellar for one month, new sorghum was added to the distiller's grains in proportion, and cooking was continued. After cooking, it was spread and cooled, and after spreading and cooling, it was added with distiller's yeast, collected and fermented, and then it was put into the cellar again. This is a second feeding. When the mixture in the cellar is fermented to a certain extent, the wine can be produced.

2.2, 9 times cooking

Distiller's grains have to be cooked nine times, and they have been cooked twice when they go down to the sand. Then we take a month as a cycle, and every cycle, we should put the distiller's grains away, cook them in a retort, let them cool, and add a certain proportion of distiller's yeast to the cellar for fermentation. This process will be repeated nine times until the end of the next lunar month in August.

2.3, 8 times of fermentation and 7 times of wine extraction.

For the above nine times of cooking, we will cook the distiller's grains, take the wine, spread it, add a certain proportion of distiller's yeast, and then put it in the wine cellar for fermentation. There will be eight fermentations in this process. Generally speaking, we don't take wine from distiller's grains for the first time. Sorghum didn't undergo the first fermentation, so we didn't take wine for the first time, only cooked it for 9 times and fermented it for 8 times.

3. expenses

Wheat prices are generally around 1.3-2 yuan/kg, and labor costs are generally around 0. 15 yuan/kg.

The price of sorghum is around 4.6-5 yuan/kg, plus the labor cost of 2 yuan/kg.

Generally speaking, 2 kg of Qu +3 kg of sorghum = 1 kg of liquor,

Therefore, the cost price of Maotai-flavor liquor is generally around 17 yuan.

Of course, it's just new wine. If you store it for a short time, the price will go up. Therefore, the wine with tens of dollars a catty can be drunk.

Of course, the price will rise relatively after packaging.

If you don't believe that you can drink dozens of dollars a catty, then I can only say that you can drink hundreds of dollars a catty.

What are the characteristics of high-quality Maotai-flavor wine? Can 50 yuan buy anything lower than that?

Many people may not know much about high-quality Maotai-flavor liquor. Today, I will explain its characteristics, cost and maotai-flavor wine suitable for rationing wine, hoping to help you solve your doubts.

As far as my personal experience is concerned, excellent Maotai-flavor liquor usually has the following three characteristics:

? Haojiuqu

Qu is the skeleton of wine, and a good Qu determines the quality of wine to some extent.

The production of distiller's yeast of Maotai-flavor liquor generally begins around the Dragon Boat Festival, because the temperature is high and the humidity is high at this time, and the most important thing is that there are many kinds and quantities of microorganisms in the air, and the whole production is almost purely artificial.

In particular, trampling is very important, like Maotai, which insists on manual trampling and employs girls.

A good koji should be dry, mostly yellow-brown, and should not have a musty smell. In short, the higher the quality of koji, the better the taste and quality of the brewed wine will be.

? High quality pure grain brewing

If "Qu is the bone of wine", then grains are the meat of wine.

Considering the complexity of maotai-flavor liquor technology, ordinary sorghum may not reach the number of times of boiling, and the quality of liquor cannot be guaranteed. Therefore, a good Maotai-flavor wine should not only be brewed with pure grain, but also the sorghum used must be thick, hard and resistant to cooking.

Like Maotai, the sorghum it uses is the local red tassel glutinous sorghum. Although the price is high, there is nothing to say about the taste and quality of the wine it produces.

? get excellent results

As mentioned above, the koji and grain of a wine have great influence on the quality of the wine.

For example, some manufacturers, in order to save costs, will use inferior sorghum, and the production of distiller's yeast is not very careful. Although the wine produced in this way is solid pure grain, its quality is much worse and its taste is not much better.

In order to distinguish this inferior grain wine from good pure grain wine, there are quality grades. Generally speaking, the grade is excellent, the quality is the best, and the grade two is the worst. There is a high probability that it is blended with alcohol, and there is no grade. Be careful when buying it.

Seeing this, it is estimated that many people will ask: Can you drink Maotai-flavor wine at a lower price in 50 yuan?

Before answering this question, let's roughly calculate the cost of a bottle of high-quality maotai-flavor wine.

The yield of red tassel waxy sorghum used is relatively much higher, about 4~5 yuan per catty. If you want to brew a catty of wine, you need to use at least 5 kilograms of such sorghum. Generally speaking, the grain cost of a kilo of wine is around 20 yuan. However, considering that a bottle of 53-degree Maotai-flavor wine may be less than 1 kg, excluding the cost, it will definitely not be less than 65438 kg.

Secondly, the brewing cycle and storage time of maotai-flavor wine are relatively long, which requires a lot of manpower and time costs. Coupled with the cost of packaging and transportation, the retail price of a bottle of high-quality Maotai-flavor wine will definitely not be much higher than that of 50 yuan, at least about 100 yuan.

Having said that, I think everyone should know whether the 50 yuan-priced Maotai-flavor wine is worth buying, and what kind of Maotai-flavor wine is worth buying, and they must have a good idea.

Get rid of the expensive maotai-flavor wine, and then get rid of the ridiculously low-quality maotai-flavor wine. In fact, there are still a lot of good maotai-flavor wines around 100 yuan. There is a 1 model here, which is very good. I don't know if you have tasted it.

Zhong Jun Siyuancang JIU

As a wine with maotai flavor, this wine is the first one. Although the reputation is not high, the quality can stand the test.

To tell you the truth, I really didn't like it when I first drank it. I haven't heard of it before. I don't think I knew it myself if it wasn't highly recommended by my friends.

But after drinking it once, I didn't know what "hitting the face" was. This wine has the texture of not losing the big name, the taste is delicate and smooth, the body is full-bodied, the sauce flavor is very prominent, and it enters the throat.

Later I learned that it was the apprentice Zeng who brewed this wine.

Pay attention to wine, make wine honestly, and never play tricks. This wine is very popular in the local area.

The reason for the low reputation is actually that the publicity investment is less and the quality is wholeheartedly done.

If you need to buy wine, you can have a look at this. Personally, I drink very well.

Tips: Although the wine is good, don't drink too much.

Maotai-flavor liquor is a mixed bag of fish and dragons in the world, but one thing is certain: Khun Sa liquor (pure grain high-quality liquor) can never be bought for tens of dollars, but it will be bought for a period of time (liquor with alcohol added), because liquor on the market is mainly packaged at present, which is easily misled.

In fact, tens of dollars can also drink delicious maotai-flavor liquor. The key is to choose the right product.

I suggest that when you choose, you should see clearly that the merchants are choosing. I am a producer of Maotai-flavor liquor. If you have any questions about Maotai-flavor liquor, you can trust me privately.

From the point of view of the subject, the subject means that the maotai-flavor wine with tens of dollars in the market is not recognized, probably because the negative impact of alcohol blending wine gives most people the feeling that it is cheap and not good or only recognizes brand wine! So I feel that a few tens of dollars of wine is not necessarily reliable! In fact, this is a subconscious feeling, a shadow in my heart!

Several Brewing Techniques of Maotai-flavor Liquor

Many friends have talked about it in detail, and we basically know that even the most authentic Maotai-flavor Daqu made in Khun Sa is only tens of dollars a catty. It is unreasonable to say that the wine with tens of dollars is not pure grain wine or fake wine. Of course, many times Khun Sa wines are stored for brewing aged wines or mixed base wines. Therefore, selling wine for tens of dollars can actually buy good wine! Therefore, it is not true that you can't drink wine for tens of dollars!

And from the brand wine, there are many dozens of dollars a bottle of wine! For example, the price of Prince wine and welcome wine of Maotai Group was tens of dollars a bottle a few years ago. Just because Maotai has been flying too fast in recent years, the brand price and influence of Maotai are constantly rising. Coupled with various factors, the price of Maotai Group's wines, including those of its subsidiaries, has been rising steadily. The cheapest welcome wine at present is 67 1 bottle!

In fact, generally speaking, the wine with dozens to 100 pieces is the ration wine that ordinary people can drink, and it is also the main body of the market. It is true that hundreds of thousands of pieces of wine can't be drunk in daily life! As far as Maotai-flavor liquor is concerned, dozens of bottles of liquor are still very good. As long as they are not unscrupulous merchants, Maotai-flavor liquor is basically much better than welcome wine. It is no problem that the prince's wine tastes good with it. After all, everyone knows that Maotai is a golden signboard, and more often it is the brand value and psychological function of drinking! Want to buy Tian Fei Maotai, do what you can, consume rationally, and drink cheap Maotai-flavor wine, which is also a good choice!

You can definitely drink! The price range of tens of yuan is also very large. At least 50-99 yuan wines are of good quality as long as they are properly selected.

But what is certain is that this price will definitely not be pure Khun Sa wine, but it can support the high-quality products blended with Khun Sa wine.

It's better to buy wine than to drink, to identify merchants and brands, and you can still buy good wine with less money. Not all wine merchants are black-hearted businessmen.

Brother Ghost can answer this question for you today. Why?

In this materialistic society, people often don't believe that tens of dollars can buy real maotai-flavor wine. Why? In fact, to put it bluntly, the first is the production cost. As we all know, Maotai-flavor liquor is pure grain liquor, which is stored for not less than five years by using the ancient Khun Sa process, but other liquors may be fermented in pits with pure grain through solid batching, fermentation and distillation. Liquid wine is produced by alcohol. Only once can we compare the production costs. A bottle of liquor produced by liquid method or solid-liquid method is much more expensive than that brewed by grain. Many times, your money is not for the wine itself, but for packaging or marketing.

The second is the brand of wine. We know, why is Moutai expensive? That's because it is the industry benchmark of Maotai-flavor liquor, and as a famous liquor following the Khun Sa process of Maotai-flavor liquor, why can't it be sold so expensive? We often say that "Moutai cannot be separated from Maotai Town." This sentence is correct. We can have different views on the brand value of wine. LU ZHOU LAO JIAO CO.,LTD, Fenjiu, xifeng liquor, Langjiu and other good brand wines. Only if you really like them will you not care too much about the value, even if you buy them for a few dollars. Of course, in supermarkets in the market, bottled and bulk wines are often seen, which are generally true, but they are not packaged and the prices are relatively cheap. Such wines can be found everywhere for tens of yuan, and some of them are of good quality.

This article comes from the author Ghost Brother (AGM955), all rights reserved. Plagiarism is prohibited without permission! Wechat official account: the world of maotai-flavor wine.

A good Maotai-flavor liquor keeps the traditional moral quality of China, simple and honest, loyal and trustworthy. Drinking good wine starts with soy sauce!

You can drink it, but it is not recommended to drink it often, because a price is a price. Please see the following reasons for your explanation.

The production technology of Maotai-flavor liquor: According to the traditional Maotai-flavor technology 12987, it is summarized as the production cycle once a year, the production technology of secondary feeding, nine stewing, eight fermentation and seven wine taking, and then it takes at least five years before and after storage, blending and filling.

Among them, there are four sauced techniques: Khun Sa wine, broken sand wine, sand turning and sand channeling.

Among them, the wine quality in Khun Sa is the best, and the sand channeling is the worst.

Khun Sa: Khun Sa is all sorghum, which means making wine with all sorghum. But it is not 100% intact, but 80% intact sorghum, with a breakage rate of 20%. Khun Sa technology is one of the best technologies for Maotai-flavor wine.

Shattered sand: Shattered sand wine can be understood as a simplified version of Khun Sa's technology, aiming at making wine quickly. The sand crushing process is to break sorghum, and the wine will be taken out after cooking for 2/3 times. Compared with Khun Sa process, the production cycle is shorter and the output of wine is higher. Of course, the quality of wine produced by Khun Sa technology is not very good.

Sand-turning: Sand-turning wine is the distiller's grains left by Khun Sa wine after nine times of cooking, and then new sorghum and distiller's yeast are added to make wine again. The production cycle of Fansha wine is very short, and the wine yield is very high, but the wine is very average.

Sand channeling: The product distilled from edible alcohol is added into the waste liquor tank after the last seven minutes of Khun Sa wine ripening, and finally, Khun Sa or crushed sand is added for seasoning, so the cost is low. Sand-channeling liquor is not really maotai-flavor liquor.

Generally speaking, high-end wines like Tian Fei are brewed by Khun Sa technology, middle-end moutai prince wine is brewed by sand crushing technology, and many brands of low-end wines are brewed by sand turning technology. Sand channeling is a kind of maotai-flavor wine that sells a few yuan to 20 yuan in the market.

Therefore, it is not recommended that you drink white wine with sand channeling technology. Drinking such wine for a long time is easy to cause discomfort. If it is serious, it may also bring some harm to my physical function and damage our health. As for why it is not recommended to drink, it is because some people want to buy it cheaply and there is no way to stop it. If you want to drink, it is recommended to buy pure grain wine, regardless of expensive brands, and buy some local specialty wines, all of which are homemade.

As a platform dedicated to maotai-flavor liquor, maotai-flavor liquor cultural center only sells real maotai-flavor liquor. Remember to "buy Maotai-flavor wine and look for Maotai-flavor cultural centers".

Dozens of yuan of wine in the market can be drunk by people with no physical problems. Last year, a friend of mine returned from Africa and hosted a sumptuous dinner, inviting friends to get together. Everyone is interested in drinking a few bottles of white wine. When he left, everyone happily said hello to each other. The next day, a friend slept very high and couldn't get out of bed. After the examination, he died of alcoholism. And a dozen people were surprised to find that they were all right. How can it be said that you can drink more than ten dollars of white wine on the market?

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