Do you want to drink Wuliangye or Maotai?

I have never drunk either of these wines. If I have a son as a village party secretary, it is not difficult to drink good wine.

I still like Moutai.

Willing to drink maotai.

Anything will do. It's too expensive. I don't usually give up drinking.

Good wine brewing production. Drink it. Then drink some homemade wine. Drink less when blending wine.

Drinking and eating altar are learned,

The advantages and disadvantages of drinking are deep in the alley.

Some people insist on drinking branded wine,

Some people just don't want to hurt themselves.

Looking at a glass of wine,

True or false, true or false.

Rich people want to drink Moutai,

People want to drink mixed white.

Shun shun ci!

I prefer Luzhou-flavor Wuliangye, but Maotai-flavor Maotai is not used to it.

It varies from person to person. Tell me your opinion.

Hello, I am Hagrid, the creator of the food field. The following is my answer to your question, I hope it will help.

Let me answer your question first: if the objective conditions are the same, I will definitely choose to drink Maotai, and I think most people will choose the same.

Maotai and Wuliangye are both Daqu liquor, which are mainly related to different brewing techniques, grain input ratio, technological process, microbial environment, temperature and Daqu types. Different brewing techniques make the output, quality and style of liquor different.

1. According to the highest temperature of Daqu, it can be divided into high-temperature Daqu, medium-high-temperature Daqu, medium-temperature Daqu and low-temperature Daqu. High-temperature Daqu, that is, Daqu cultivated at the highest temperature above 60℃, is generally used for Maotai-flavor liquor, such as Maotai. Medium and high temperature Daqu, also known as Luzhou-flavor medium temperature Daqu, was cultivated at 50℃? 59°C Daqu Medium temperature Daqu, the highest culture temperature is controlled at 45℃? Daqu was made at 50°C, and medium-temperature Daqu and medium-high-temperature Daqu were used for Luzhou-flavor liquor. Low-temperature Daqu, the highest temperature of the core is controlled below 50℃, and the finished product is made. Fen-flavor liquor uses low-temperature Daqu.

2. According to the products used in production, it can be divided into Maotai-flavor Daqu, Luzhou-flavor Daqu and Qing Xiang Daqu. Maotai-flavor Daqu refers to Daqu used to produce Maotai-flavor liquor, which belongs to high temperature Daqu. Luzhou-flavor Daqu refers to Daqu used to produce Luzhou-flavor liquor, which belongs to medium or high temperature Daqu. Fen-flavor Daqu refers to Daqu used to produce Fen-flavor liquor, mostly belonging to low-temperature Daqu.

3. According to the process, it is divided into traditional Daqu, enhanced Daqu (semi-pure) and pure Daqu.

4. The raw materials are also different. Pure wheat is commonly used in high temperature koji-making in maotai-flavor liquor technology. High temperature culture promoted the decomposition of protein, increased the flavor of distiller's yeast, reduced the yield of liquor, and made liquor more mellow. However, koji is used a lot and the cost is high. In Luzhou-flavor liquor technology, barley and peas are often used as raw materials for medium and high temperature koji making. Compared with high-temperature koji-making, the liquor yield is higher and the aroma of koji is lighter. However, wine has the typical characteristics of rich aroma and full body. In the technology of Fen-flavor liquor, the biggest feature of low-temperature koji-making is that the liquor yield is high, and there are many specific raw materials, such as sorghum, corn, wheat, barley, etc., so the fragrance of Fen-flavor liquor is elegant and pure.

Liquor may have become the most elusive "food", and it is precisely because of its particularity that it stands on the wine table in China for thousands of years.

I really want to drink Maotai, but after drinking Maotai, I only have money to drink porridge.

I like Wuliangye, but I will drink northwest wind after drinking Wuliangye.