With ten tons of newly brewed wine and a spoonful of wine from 2000 years ago, did it become a thousand-year-old wine in the Han Dynasty?

But there is some truth in this practice, and it cannot

With ten tons of newly brewed wine and a spoonful of wine from 2000 years ago, did it become a thousand-year-old wine in the Han Dynasty?

But there is some truth in this practice, and it cannot be said that profiteers are completely wrong. For thousands of years, the quality identification of liquor mainly depends on the taste. The drinker tastes smooth and comfortable, without spicy voice, heavy punches, no pain after drinking, no thirst, no gastrointestinal discomfort, and it is a good wine. Even if there is a chromatograph or something, it can't replace the taste, otherwise so many tasters would have been laid off.

However, such a great progress in wine quality identification, with scientific means, did not help to make better wine, but gave birth to a new huge interest industry, that is, the blending of three refined and one water. It allows fake wine makers to be justified, enter the room, put on the coat of policies and regulations, become the executor of the "liquid process", and completely get rid of the fake vest. Why is it so qualitative? It is because they just borrowed the shell of liquid production technology, but made great efforts to imitate the taste and taste of grain wine, and used a lot of essence saccharin additives, which has long been out of the essence of "liquid method". Therefore, the harm of alcoholic liquor to human body is not alcohol or water, but so many additives and various chemicals.

At present, the formation of the market format is due to the fact that the three-refined and one-water blended wine manufacturing industry has grasped the core part of blended wine. This part is the trace elements in the wine body, which determines the taste and taste of the wine.

Not to mention the counterfeiters, it is said that the wine of grain wine is blended, and the old wine is mixed with new wine, and then it has the taste and taste of the old wine and becomes the vintage wine. This is the truth, and it is also the rule of liquor production industry. As for the quantity of new wine and the quantity of old wine, there is a rule of not less than one third, that is, in a bottle of blended vintage wine, the old wine cannot be less than one third, otherwise it is suspected of fraud. But now there are instruments and even all kinds of additives that can completely confuse the real with the fake. The amount of old wine can be less or less, as long as it conforms to the taste and taste of vintage wine. As for how much old wine to change, one third? One tenth? Or a ton to a spoonful? Sorry, this is the top secret of the industry. A winery can't know more than three people, and you can't tell anyone if you kill them.

As for how it came out this time, is it top secret of Tian Zi No.1 Middle School? I don't know, I feel at sixes and sevens, and the game of various interests is heating up, so someone sacrifices a big killer and considers the whole thing first.

With ten tons of newly brewed wine and a spoonful of wine from 2000 years ago, did it become a thousand-year-old wine in the Han Dynasty?

Here I briefly talk about the brewing and blending process of maotai-flavor wine.

Maotai-flavor wine has the sauce-flavor technology of Daqu in Khun Sa, with wheat as the starter, local high-quality red tassel waxy sorghum as the raw material, koji-making in Dragon Boat Festival, sand release in Chongyang, and the production technology of 12987, that is, one production cycle, two feeding, nine cooking, eight fermentation and seven wine taking. The new wine produced in that year, that is, the original wine of seven times, must be aged for three years, blended and aged for another year before it can be canned for sale. In other words, the new wine that can be used as finished wine has been aged for 5 years.

The blending of Maotai-flavor liquor is by no means simply adding water, essence, monosodium glutamate, saccharin and so on. The blending of Maotai-flavor liquor does not add any foreign flavoring agents. It's completely wine blending, that is, blending the wine taken out in different rounds and adding a certain amount of vintage wine. The quality of wine depends on the aging time and the amount of wine added. How many vintage do you want to add to the new wine? How is the quality of the wine? I'm not a blender. I don't know. But one thing is that the blending ratio of different quality wines is different. For example, Maotai vintage wine has 80 years, 50 years, 30 years, 20 years, 15 years and so on. Is the 80-year-old wine new? Is it blended with the old wine 80 years ago? This understanding is wrong. The 80 years, 50 years, 30 years, 20 years and 15 years here are just one grade, which has nothing to do with the actual year of the old wine, but the added year of the old wine is a little different from the number of the old wine. Here, it is just a ranking of wine quality. 80-year vintage is better than 50-year vintage, and 50-year vintage is better than 30-year vintage.

For example, the old wine here, like monosodium glutamate, oyster sauce and spices used in cooking, makes the dishes cook in different styles. When cooking, it is normal to put one or two spoonfuls of monosodium glutamate, oyster sauce and spices in a large pot of vegetables. But it would be a joke to say that ten tons of new wine, plus a spoonful of wine from 2000 years ago, can take out the thousand-year-old wine from the Han Dynasty. It's like pouring a bottle of Maotai into the Pacific Ocean. Has the water in the Pacific turned into Maotai?

Simply speaking, a lawyer spent more than 60,000 RMB to buy two bottles of "50-year Maotai" and "30-year Maotai", and later found that these four bottles of wine were blended with 15-year base wine. Afterwards, lawyers brought Zhou Moutai Co., Ltd. and Sichuan Moutai Sales Co., Ltd. to court for false propaganda and other reasons, demanding "one refund and three compensations". This ridicule of the title is probably a sentence in Maotai's explanation, that is, Maotai Company has never claimed that the storage life of Maotai in 30 or 50 years has reached 30 or 50 years, so there is no false propaganda.

For this statement, I can only say that it is really awesome, and it is simply a "logical" genius. The meaning of Maotai Company is simply: Although it is marked "30-year Maotai" on the packaging and sales, we have never said that it has been stored for 30 years. How you consumers understand it is your own business, and we haven't publicized it that much!

Therefore, as long as we follow the above "logic", add 10 tons of new wine and a spoonful of wine from 2000 years ago, we can really write "Millennium wine" on the package, as long as we don't talk about it ourselves or advertise, or we can set up a website and write a note in a small corner. If the wine buyer doesn't want to know this content, everything is fine.

It is true that in the liquor industry, there may be some knowledge about how the so-called "vintage wine" is blended and understood, but many consumers do not understand it, and it seems that they have no obligation to understand it. More importantly, the ignorance or misunderstanding of these consumers is not due to their own problems, because the seller clearly says "30-year aging" and "50-year aging" on the package, but people who have received formal education in China but don't know much about liquor, how can they directly understand the meaning of "30-year aging is not 30-year aging, but only after blending by merchants"?

Maybe all consumers should learn the "hidden rules" and "* * * knowledge" of this industry when buying an alcoholic beverage or other food? It's your problem to be misled about buying alcohol without learning or skill? Or should we find a way to spend more time and energy around a big bend to understand the meaning behind this "30-year-old"? This obviously does not conform to the basic logic.

In fact, this problem itself can be said to be a trivial matter, but it has indeed caused a "shock" to the liquor industry, that is, the so-called "vintage wine" has never had a fixed standard, and it is a mixed bag. After all, if there is no definite standard, how can consumers know if this wine tastes "30 years"? If the businessman's upper lip touches his lower lip, it is a conclusion, then the problem of "new wine against Millennium wine" mentioned in the title will be solved. Anyway, there is no fixed standard, and few people really know what wine was like a thousand years ago. As long as they bite to death and say "that's it" and don't let go, it's a "business secret" It seems that there is really nothing anyone can do.

So this incident may be an opportunity to sort out the chaos in the liquor market.

So how do you treat this so-called "vintage wine" problem?

Ha ha ha, this topic seems to be quite hot recently. It should come from a recent hot report that "it is questioned that the vintage wine is not complete because the old wine lawyer sued Maotai for' one refund and three compensations'".

That is to say, the 50-year, 30-year and 15-year vintage wines produced by Maotai Distillery are not the real 50-year, 30-year and 15-year vintage wines, but are made by blending decades-old wines with base wines of a certain year, which is called vintage wines. For example, 12 vintage wine is added with a spoonful of 50-year-old wine, so this bottle is called vintage wine.

This topic is very thoughtful, and he made a bottle of 2000-year-old wine at once. If there is such wine, it is estimated that you can buy a street.

Actually, there was no such thing as vintage wine in China at first, and it was not until 1990 that this concept was introduced. The concept of original vintage wine is only available in foreign countries, but the relevant departments of foreign vintage wine have very strict testing standards, such as:

Foreign wine: it can only be called VO if it is stored for more than two years. What is the familiar concept of XO? It will take at least eight and a half years to make XO. Louis XIII is a high-priced wine, which is usually called Louis XIII after 40 years' storage. For example, we often see the richest people ordering food on TV. They often say, "Give me a bottle of' 82 Lafite". This wine has a strict year label.

Of course, foreign countries also allow wines from different years to blend together, but the difference is that the blending of 99-year wine and 10 wine can only be called 10, not 99-year wine. If it is 10, it is 10, and if it is 99, it is 20 years.

China has no specific concept of vintage wine. Perhaps, as the subject said, a spoonful of 20-year-old wine that can leave the factory will become 20-year-old wine and 30-year-old wine. This is more like pushing a brand, only giving this wine a 50-year-old name, rather than really putting a whole bottle of 50-year-old vintage wine. There is also a name, such as 157, 194, 200, 197, etc. First, I feel that the name is commemorated by the year, and even associated with memorabilia. First, it may give people a psychological hint of the year.

So we see that many wineries are playing the name of vintage wine, and most of them can't escape this suspicion. Some wineries are only a few years old, and they started to play the brand of 65438+20 years in 2000, which is really confusing.

In fact, there is another factor that causes this phenomenon. For example, the state does not have the same unified implementation standards for vintage wines as the production process. For example, how long must the base wine be aged before it can be considered as vintage wine, and the proportion of aged wine can be called vintage wine. There is no standard, and more interpretation power is in the hands of the merchants themselves. However, this independent interpretation often gives people a feeling of unconvincing, which is suspected of "the old woman sells melons and boasts herself".

This is also the reason why lawyers sued Maotai vintage wine.

To tell the truth, people like us who make wine actually hope that the relevant departments can have a unified standard and testing process, so that everyone can have a unified standard, and this kind of chaos will not appear in the market, which is more conducive to the long-term sustainable development of the liquor industry.

To sum up, I still don't quite agree with the statement that "ten tons of newly brewed wine, plus a spoonful of wine from 2000 years ago, will become a thousand-year-old wine in the Han Dynasty", but I think it is reasonable to impose this concept, so I still hope that the relevant departments will issue unified implementation standards to avoid the situation that "the old lady sells melons and boasts herself".

Some people explain: Maotai vintage wine, for example, has 80 years, 50 years, 30 years, 20 years, 15 and so on. Is it true that the 80-year-old wine is a new wine and blended with the old wine 80 years ago? This understanding is wrong. The 80 years, 50 years, 30 years, 20 years and 15 years here are just one grade, which has nothing to do with the actual year of the old wine, but the added year of the old wine is a little different from the number of the old wine. Here, it is just a ranking of wine quality. 80-year vintage is better than 50-year vintage, and 50-year vintage is better than 30-year vintage.

In fact, what is controversial now is the point of this year, which is a key point. Maotai is actually blending old wine with new wine, and then using the proportion of blending old wine to prove the quality of this wine. And why use the year to express the proportion of your old wine? Why not express it as a percentage?

So in fact, there is not such a long year, but the proportion of blending old wine is different. However, the ranking of 80 years, 50 years, 30 years, 20 years, 15 years is not necessary. In fact, it is a false act, and it can also be said to be fraud.

This seems to be a famous wine incident that just happened some time ago. After all, as a famous brand wine in China, it is indeed a bit disgraceful to do such a thing, which makes many people feel that this behavior is unacceptable. After all, it is a lie, and it is not clear on the label of the wine itself, but playing word games, which has greatly damaged the image of this brand for many years. The loss is enormous.

For a wine some time ago, because of the huge difference between the actual year and the marked year, consumers took the brand wine to court on the grounds of insufficient year. Afterwards, the company explained that the 50-year-old wine was not a real 50-year-old wine, but changed into the taste of 50-year-old wine by removing the wine, not the real wine 50 years ago. This is very interesting. The difference between aging and blending is the difference between brewing year and blending taste.

Of course, what is aging? Can it be called aging after the taste is blended? There are different opinions about whether the meaning of aging is counted as vintage, but blended wine is not vintage wine. Vintage wine is a concept of time precipitation. Blending can only be similar through seasoning, but it can't really achieve the special precipitation and charm of the year. Therefore, fake wine will always be fake wine, just playing tricks on words.

Of course, some people explain that the so-called aging is actually similar in taste, and aging is seasoning. After all, a spoonful of vintage wine is used to age new wine, but what is aging if it is not used for taste? That's what they mean. This topic is really correct with their explanation. After all, the taste of 2000 years is not the wine of 2000 years ago, so the new wine made with a spoonful of Han dynasty wine is aged for thousands of years.

Of course, it's all a set of things. How can we ordinary people understand their ideas? The initiative is in the hands of some people, so how to explain it is that they have their own reasons. If we use the understanding of ordinary people, the meaning of Millennium wine aging is definitely different from those people, but they insist that aging is only the modulation of taste, not the year, so we do it with their understanding, which is really refreshing. It can be said that China's writing is profound and can be interpreted word by word.

With ten tons of newly brewed wine and a spoonful of wine from 2000 years ago, did it become a thousand-year-old wine in the Han Dynasty?

That's a good idea. It seems that it will not be a problem for us to drink ancient wine in the future. Recently, everyone is arguing about Maotai vintage wine. The key is that there is no accurate answer. After all, there is no explicit provision about "vintage wine" in laws and regulations, so it is still difficult for lawyers in Chengdu to win this lawsuit.

In fact, besides the complicated brewing process, the blending of Maotai-flavor liquor is also very important. The blending process of Moutai is also a state secret, and we generally don't know what proportion it is. However, it should be noted that the official response of Maotai two days ago was "vintage wine, just to distinguish the taste". That bottle of vintage wine is at least 30% old wine. If it is small, it is impossible to distinguish the sense of export, needless to say, it is so exaggerated.

In this matter, most of us are people who eat melons. I am anyway. Because I can't afford Maotai, I naturally haven't drunk it. I just need to wait for the latest news. I also hope that the relevant state departments will attach importance to this matter, standardize all aspects of liquor, and let our consumers understand consumption.

too much

Just add a drop.

There is no content standard for vintage wine

Think of the Chinese soft-shelled turtle essence of that year

The soft-shelled turtle swims around in the pool.

No matter whether you urinate or not, there is no spermatorrhea.

That water is Chinese soft-shelled turtle essence.

Wrong. It is the new wine and the old wine ditch of "any year", which created a wine with a slightly better taste than 1990 and aged in 2000. Similarly, 1990 is better than 1980. Of course, time may not be that tight. It is estimated that 2000, 1000, 800, 500, 200, 100, 80, 50, 30, 20, 10 is enough. The marked year has nothing to do with the actual brewing year. Maotai 50 years is a new wine plus 15 years.

How should I answer this question? It takes a century-old base wine to be in the sea, that is, a century-old wine. The year is just the naming method of wine enterprises. A few days ago, the naming of Maotai had a great influence on the Internet, and Yanghe was named like this. The Hinds 1520 series originated from the valley, a grape-growing area with a long history in Chile. The pure Andes snow water nourishes this superior ecology, and the unique and diverse terroir conditions give birth to high-quality wine, which endows Hindes wine with elegant, rich and changeable taste. The century-old brewing technology, coupled with the ingenuity of Chileans to achieve quality, has created the excellent quality of products. Xingdesi 1520 series is a new product jointly developed by Sujiu Group and Chilean wine brother Ganlu Group. Xingdesi 1520 dry red wine was imported from Chile to China, and the harsh storage and transportation conditions improved the product quality. More and more consumers recognize her, which can be summarized by "three": high evaluation, harsh storage and transportation, market welcome, and winning many awards such as China Red Wine Outstanding Contribution Award.