What's the difference between a dozen pieces of white wine and hundreds of pieces of white wine?

I started drinking at the age of eighteen until I was thirty-one this year. I am an old drunkard, and I have been drinking for more than ten years. I have been drinking white wine, beer, red wine and foreign wine, which are not as strong as white wine!

First of all, don't mention low-alcohol wine. It tastes terrible on it, which is harmful to your health. Anyone who can drink knows. Let's say white wine above 52 degrees.

Over the years, I have drunk more than 100 brands, and cheap wine: fragrant 56-degree red star Erguotou has always been my favorite. Some people say Niu Er, others say Fangzhuang. Most people drink the 42-degree bottle, and some drink the green bottle. I've already drunk it, and it doesn't feel right. It smells like spices. Drinking it in your stomach is like mixing essence with a knife and cutting your stomach. There are also some provinces that prefer to be crooked and confused for a hundred years. The taste is ok, but it doesn't have the real impact of the red star, giving people a feeling of wanting more.

High-end wine, Maotai Wuliangye Tianzhilan Fang Shuijing National pits 1573, but I really don't like maotai flavor, so I ruled out Maotai. In Luzhou-flavor liquor, the unique patriotic cellar is the most suitable for me in high-grade liquor. I drank three bottles of national pits at a family dinner and enjoyed the life of cream crab, fried mackerel and boiling lobster porridge in winter. From then on, I fell in love with Guojiao, and this wine was designated as a family banquet.

If you want to compare the Red Star to a national pit, you will definitely open the Great Wall in terms of price. But in terms of taste, the red star is crisp and the national cellar is mellow and smooth; Judging from the experience of drunkenness, the red star is wanton in Wang Yang, and the national pit is gradually blurred; On the whole, the red star is a poisonous drug recalled in the dead of night, and the national cellar is a footnote when the spring breeze pushes the cup for a change; It is hard to give up, and each has its own taste. The details will be known in the wine.

Liquor, also known as shochu, is called liquor after liberation. It is a kind of distilled liquor unique to China and one of the eight largest distilled liquors in the world. The types and varieties of liquor in China are rich and varied, and the quality is uneven.

Ordinary liquor is generally fermented in two cellars, large and small. Flavor types are divided into: Maotai-flavor liquor, Luzhou-flavor liquor, Fen-flavor liquor and rice-flavor liquor (also the main classification method).

Liquor with different prices will inevitably have different qualities. Regardless of real-time price changes, the quality of liquor can be distinguished only by taste and texture (that is, whether liquor is blended or not). However, some of the low-priced ones are of good quality, which is not as good as the "crooked mouth" of Langjiu for more than ten dollars. Although it can't be pulled out, it tastes good. Generally, the phenomenon that cheap liquor is mixed with industrial alcohol often occurs, so it is best not to drink it, which is easy to cause alcoholism and is not good for your health. If there is no cheap wine that is recognized as delicious, it is best not to try it casually, or to buy some wine that has a good reputation and is often drunk by the public.

After the founding of the People's Republic of China, the status of liquor was promoted, and the fact that men in the country love to drink alcohol also met with obstacles: food shortage.

In order to solve people's drinking problem, experts have developed a new form of liquid fermentation besides the traditional solid fermentation method.

Solid-state fermentation, as the name implies, the raw materials for wine-making are solid, and there are generally five kinds of grains: wheat, rice, corn, sorghum and glutinous rice.

Mixing these grains with water, then adding distiller's yeast, controlling temperature, humidity and air volume, and adjusting the growth rate of microorganisms, this is called fermentation.

In the process of fermentation, starch in grain is decomposed into sugar, then into alcohol, fat into fatty acid, then into organic acid, protein into amino acid, and then into alcohols, aldehydes, ketones and nitrogen compounds, which is the difference between "alcohol" and "alcohol".

Solid-state fermented wine is so good that one problem that can't be solved is expensive.

Liquid fermentation, a simple and rude irresponsible statement, is alcohol blending.

This fermentation method started from 1959, and the finished product is almost pure alcohol, similar to the current clean energy, and then artificially flavored with essence to ensure the taste is like wine.

Because there is always a wave of reconciliation in the end, the requirements of liquid fermentation on grain raw materials are not so high, and sweet potatoes, corn, bean curd residue and bagasse will do.

After degradation, edible alcohol and essence can also be used, and the cost is lower, which satisfies the alcohol addiction of working people in difficult times.

Until today, the plastic barrels and even soft-packed white wine you see on the street are generally fermented in liquid state.

bulk wine

Compared with solid fermentation, the main problem of liquid fermentation is not that it is not traditional enough, but that there are too many pectin in raw materials such as sweet potato.

If the process of the winery is not up to standard, it is likely that the methanol in the finished wine will exceed the standard. Although it won't be stuffy in the emergency room like fake wine, it will still be visible after drinking for several years.

Drinking is too expensive, cheap and unsafe, and the status of liquor is becoming more and more embarrassing.

Visual TV duty editor/mammammama

What's the difference between a dozen pieces of white wine and hundreds of pieces of white wine? This title is really attractive, and it is also an embarrassment for many drinkers. So today, I will share with you my feelings about the difference between 10 multi-yuan liquor and several hundred yuan liquor (take Maotai-flavor liquor as an example, and you are welcome to clap bricks. )

First, the cost of sorghum.

This is the local sorghum in Maotai Town (product name: Hongyingzi). Everyone who browses on many e-commerce platforms or sells wine in Maotai Town will say that my wine is produced by local small glutinous sorghum, which is the key point. Maotai-flavor liquor needs to be boiled 9 times, fermented 8 times and taken 7 times. The skin of Hongyingzi sorghum is thick and good, and it will not break after being cooked for 9 times, which ensures the integrity of the granules. Generally, foreign sorghum will break after being cooked for three times. ) In Maotai Town, sorghum can be planted in 50 square kilometers, and most of it will be supplied to Maotai Distillery, so the price is high.

Second, the production cost.

One of the techniques of maotai-flavor liquor is "four heights and two lengths", which mainly refers to:

Four highs-high-temperature koji making, high-temperature fermentation, high-temperature cooking and high-temperature wine taking (are you willing to work in a 40-degree environment with low salary? )。

Two long-that is, the production time is long (starting from the Dragon Boat Festival last year, there were eight fermentations, each fermentation time was about one month and lasted for one year. Think about how much it will cost to maintain this. For example, take out your home 100w and do nothing, think about this investment cost), and store it for a long time. Maotai liquor has a storage time of at least five years, so it is generally ordinary and maotai-flavored.

In addition, the liquor yield is very low. There are basically two situations in sorghum brewing. One is the rejuvenation of broken wine, so the wine yield is very high. 100 kg of sorghum can produce about 70 to 80 kg of wine. If it is Zhajiu (online called Khun Sa Liquor), the liquor yield is relatively low, and 100 kg of sorghum generally produces about 40 kg of liquor. According to 3.5 yuan/kg of sorghum,

The cost of broken sand wine: 100X3.5/80=4.3 yuan, that is, without adding wheat and other koji, the cost of sorghum is simply 4.3 yuan, so after two years, the cost of labor, koji and time should be about 15 yuan, and counting the packaging materials in your hand, 50 yuan can drink pure grain maotai-flavor liquor, and broken sand wine is already very good.

Liquor-making cost: 100X3.5/40=8.7 yuan, that is, without wheat and other koji, the cost of sorghum is simply calculated as 8.7 yuan, so the cost of labor, koji and time for two years should be around 35 yuan, and counting the packaging materials in your hand, 70 yuan can drink pure grain maotai-flavor liquor, and liquor-making is already very good.

Vintage wine: If the Maotai-flavor liquor tastes good and the Maotai-flavor is outstanding, and some vintage wine or flavoring wine needs to be added, then the cost will increase by at least 30%, so drinking 100 yuan vintage wine is already very powerful.

Wine is brewed from grain. Many years ago, wine could be blended. You can buy alcohol and blend it into liquor, and add various additives and spices. All are allowed by the state, but alcohol is also brewed from grain, but all the food that animals don't eat is in stock, and some will change color and taste when they see the wind. They can't eat.

Let me briefly talk about sorghum, waxy sorghum, raw materials and water.

Sorghum fermentation, wet fermentation, dry fermentation, fermentation time, bran koji fermentation time is half shorter than Daqu fermentation time, Daqu fermentation time is longer.

Distillation, pinching, tail removal, fusel, polyvalent higher alcohol, bitter wine tail.

According to the alcohol reader, the bran koji in private workshops is generally 20-30 yuan's Daqu is 30-40 yuan's Daqu, which generally needs to be aged for one year before it can be sold. Private workshops are tax-free and beautifully packaged.

Pure grain wine (that is to say, the new grain is at least expired) has been aged by exquisite packaging, tax, profit and advertisement. The height of a bottle of low-alcohol bran koji is about 150 yuan per year. 200 yuan can only be aged for many years if it is over 55 degrees. If you don't use it for five years, it is estimated that it will cost thousands. Daqu with long fermentation time will be more expensive.

Regular brands can rest assured that no 150 yuan buys pure grain wine, which is blended and chemically blended. The more fragrant the wine, the more spices.

Pure grain and wine are generally not served. As long as it's white wine, don't think about it without methanol. Please don't drink white wine. Red wine is blended more.

Now beer is made by learning American brewing methods from Americans. As long as there is starch, Americans know money.

Beer is not learned from Europe. German beer hops barley.

Not much to say, not much to know. Drink less alcohol and drink pure grain wine. I brewed it myself.

Mariana Trench is the deepest place with water on earth, exceeding 1. 1 10,000 meters. The water in our liquor market is deeper than the gutter and has no bottom.

To find out the difference between a dozen pieces and hundreds of pieces of liquor, we need to analyze it from at least three main aspects, and we can only give you comments on the results. Analysts are not sure.

The first aspect is the market price.

The second aspect is the implementation of standards.

The third aspect is taste.

Therefore, 99.99% of the wines sold in the market 10 yuan are alcohol, and people who buy wine now know it well. Why buy it? I can't help it Knowing that 1200 drinks are also alcoholic drinks, I might as well just buy the cheapest one and eat less. I can't drink bad people anyway. As for hundreds of wines, there are grain wines, but there are too many fakes to prevent. Unless people are polite, no one generally buys more wine and rarely serves it as a ration.

Good wine is the result of "heaven brewing". Why do you say that? Because liquor brewing is made of grain, it has an important relationship with local soil and water, brewing and microorganisms in the brewing process. Take Maotai as an example. If you leave Maotai Town, you can't produce Moutai. This sentence is correct.

Maotai belongs to liquor brewed by solid state method (referring to liquor brewed by traditional techniques of solid state saccharification, solid state fermentation and solid state distillation). Use local waxy sorghum in Maotai, which has small grains, thin skin and high starch content and can be cooked for many times. Then, waxy sorghum, a raw material, is an important raw material that can reflect local customs.

As a result, the first key indicator of wine fragrance "koji making" was formed. Every year during the Dragon Boat Festival, winemakers will start to make koji medicine for wine making. Daqu takes wheat as raw material, adding water and stirring with "Daqu mother", and the workers stand in the box and keep pressing with their feet. This is a very, very difficult process.

Dragon Boat Festival starter-making is chosen because summer needs a high temperature of 40 degrees Celsius to create conditions for the growth of microorganisms. These mysterious microorganisms who have lived in the koji-making workshop for many years are invisible to the naked eye, but they are very important. They enter the starter and are converted into special enzymes, which can accelerate the conversion of starch and protein into sugar.

After "stepping on the song", the winemaker wrapped it in straw and put it in the warehouse. Turn the warehouse once every 10 day, so that each side of the qu can come into contact with microorganisms in the air. About 30-40 days, koji will be stored for more than one month. It takes at least three to five months to make a good koji.

There is also a mysterious factor that cannot be changed by manpower, and that is the pit. Good wine is inseparable from the old cellar pool. Good wine with the most complex taste must be brewed in a good wine cellar.

The production of distiller's yeast has reached the Double Ninth Festival, and the brewing of Maotai has reached another important step-"Chongyang Xiasha". Because the local sorghum is small and red, it is called "sand". Cook sorghum for the last 9 times. For example, Maotai's "sand-returning" process refers to cooking sorghum for many times to obtain the most complete sorghum flavor in repeated cooking.

Adding koji to stir fermentation, the most important thing at this time is the experience of the winemaker, who grasps the time according to the temperature.

After fermentation, the koji was stored in a cellar with a depth of 3 4 meters. Every wine cellar has distiller's grains, which can hold 15 20 retort. The pit should be sealed with local yellow mud, so you can't breathe. About a month later, open the cellar, put in new sorghum and continue cooking. After cooling, add distiller's yeast and re-enter the cellar. All this is to increase the fermentation time and intercept more microorganisms. So many cycles.

Therefore, a good bottle of liquor can't be obtained without good materials for ecological production, water and microorganisms in the soil, human experience and wisdom, and time. Everything can only be achieved through the joint efforts of heaven and people. So the value can't be low.

But there is another kind of wine:

Semi-solid liquor is brewed by the traditional techniques of solid culture, saccharification, water addition, fermentation and liquid distillation.

Liquid liquor refers to liquor mainly composed of liquid saccharification, liquid fermentation and liquid distillation, solid-liquid mixed liquor, flavoring liquor and so on. This kind will be cheaper.

Let me talk about the difference between liquor. After reading it, you will be deeply impressed by liquor.

Let's talk about the comparison method first. If we only compare liquor, excluding brand premium, there will only be a difference in liquor cost, in other words, a comparison between high-cost liquor and low-cost liquor.

The main cost difference is determined by two most representative production processes: solid liquid and liquid liquid.

Solid liquor is a traditional brewing method, and this process has to be passed down for thousands of years. The word pure grain liquor means solid liquor. On the one hand, high production cost, and the more critical disadvantage is low efficiency and insufficient production capacity, which cannot meet the market demand.

The liquid method is simpler: food-grade alcohol+purified water, the natural efficiency will be much higher and the price will be lower.

Then Yutian said, Hey, isn't this liquid method just blending wine? How to drink white wine with water? Isn't that allowed to go to the top? You have to drink pure grain and pure wine to get on your head.

Not exactly. There is a substance in liquor called fusel oil. Intake of this substance will make the nervous system congested, and the metabolism is slower than that of ethanol, which will lead to the so-called head-on phenomenon of waking up the next day, but it is still a headache. However, the content of edible alcohol fusel oil used in liquor production by liquid method is less than that by solid method, which is a headache. It doesn't exist.

The point is, what's the difference between the two brewing methods?

In liquor brewing, it is well known that substances rich in fructose or starch are used for fermentation, and sugar is converted into carbon dioxide and ethanol with the help of yeast. Ethanol, the raw material of wine, is obtained by distillation.

For the two brewing methods, distilling alcohol is only half the effort.

Let's talk about expensive wine first: solid white wine. The process of ancient winemaking requires more of the following steps. How to eliminate fusel substances produced in the fermentation process of raw materials during aging is the key. If not, the brewed wine will have various flavors, sour with bitterness, spicy with spicy, not to mention dizziness and headache. Therefore, ancient wine sounds good, and it is really not something that anyone can do if they want to. The quality of liquor brewed by liquid method is not as good as that by liquid method. Therefore, the price of solid-state liquor is bound to be higher, and it is almost impossible to buy liquor brewed by solid-state method below 100 yuan. Compared with cheap liquid brewing, the only difference is the taste and flavor. Personally, I think it is rare and there are more reasons. After all, the production capacity is limited. Like shark's fin.

Let's talk about cheap wine again: liquid liquor is a brewing technology that was fully popularized and marketed in 1975. The production cost is nearly five times lower than that of the traditional technology, but the speed is dozens or even hundreds of times higher. Simply put, it is the process of industrial production of edible alcohol and pure water blending wine making. People have always hated the practice of adding water to wine, so there are merchants in the market who do marketing copy, saying that the grain wine brewed by the ancient method just doesn't go to the head, or that it is necessary to drink high-alcohol wine with a temperature of more than 50 degrees, and high-alcohol wine is not blended wine. People believe it, but it's not. At present, less than 80 pieces of liquor on the market are basically brewed by liquid method, regardless of high or low degree. Because of its higher efficiency and large output, the price of liquid liquor can be lowered to cover the bottom market. Having said that, it is obvious that although the cost of brewing liquor by liquid method is not as high as that by solid method, the products produced by excellent brands and wineries are actually not worse than that by solid method. What is the difference? Let's split it up. After all, tastes and habits are different.

Having said that, have we missed a wide field of mass consumption? Yes, it is the middle class. If 500 yuan is defined as a high-end market and the market below 100 yuan is a low-end market, then the mid-end market is the largest area, and the price range of 100 yuan -500 yuan is even more harmful and confusing to consumers. Vintage wine and puree wine rushed out at this time. To put it bluntly, it is a wine base made by edible alcohol+purified water +30% solid state method. Nice name, puree wine, vintage wine, alas, marketing is really a university question. This wine is called solid-liquid wine.

To sum up, there are many brewing methods of modern liquor, but they are all based on these three methods. In fact, for the wine itself, nutrition? Harmful substances? Actually, it's all the same, just whether you are used to drinking or not. I remember once hearing that a person usually likes to drink Erguotou, but he is not used to drinking Maotai. Then I got the reply that because you drink Erguotou every day, if you drink Maotai every day, you should not get used to it.

Maybe you have a soft spot for some kind of wine. I'll give you a comparison table. When you see the manufacturing standard, you will know which method liquor is brewed, which can be stored in your mobile phone.

for instance

The above only represents personal views.

That's all. I hope this answer is helpful to you.

Xiaoxiu private kitchen, a private kitchen sharing simple and happy food.

I work in a brewery. We are a village-run winery. At that time, we made sweet potatoes and maple syrup, sorghum wine and corn wine. Brewing requires making koji first, and then mixing it with raw materials. The raw materials for brewing wine are grain, bran and corncob powder (to increase air permeability). After stirring, put it in a pool for fermentation, stir it once every two days, and it will be fermented in a week. Then put the fermented materials into a frying pan and cool the wine with cooling gas. The wine that just came out is called the first wine. The degree is very high, reaching 65 to 70 degrees, and then getting lower and lower, the lowest is 30 degrees. The wines sold are mixed with high alcohol and low alcohol according to customer requirements. The cost is only a few dollars. The price depends on what food is made of. Actually, the cost is not high. According to the wine we produce, sorghum wine is the best, corn wine is a little worse, and dry sweet potato wine is a bit bitter. The price difference of the same wine is several times, dozens of times, depending on what container is used for packaging. Things in porcelain bottles are more than ten times more expensive than things in glass bottles. Secondly, the storage time, of course, the longer the storage time, the more expensive it is. As for the wine now, it costs several hundred yuan a catty. We really don't understand this. Maybe it's brand benefit.

Liquor classification: 1. According to aroma types: Luzhou-flavor, Fen-flavor, Maotai-flavor, Rice-flavor, Fengxiang, Sesame-flavor, Laobaigan-flavor, Concurrent-flavor, Medicinal-flavor, Maotai-flavor, Luzhou-flavor and Special-flavor;

2. According to fermentation additives: Daqu liquor, Xiaoqu liquor and bran liquor;

3. According to the fermentation process, it is divided into solid fermented wine, liquid fermented wine and solid-liquid combined wine;

Second, how to distinguish the quality of liquor:

1. Smell fragrance: the compound fragrance of high-quality and good wine is outstanding, and the main high-grade fragrances are aged fragrance, cellar fragrance and grain fragrance; Liquor with poor grade generally highlights bad flavor and essence flavor;

2. Color: in high-quality liquor, it is generally colorless or yellowish, with obvious cup hanging and uniform hops; Poor grade liquor may appear colorless or slightly tarnished, and the cup hanging is not obvious;

3. Taste: The senses of high-quality liquor are mainly soft, sweet, clean and refreshing, supplemented by a long aftertaste; In inferior liquor, the taste is uncoordinated and the aftertaste is unpleasant.

4. Drunk effect: High-quality liquor often has little side effects on human body after drinking, and there is no bad feeling after waking up the next day; Inferior liquor, high fusel oil, dry mouth, brain injury, forgetfulness.

How to distinguish liquor from others?

1, the color solution is colorless and transparent, contains no suspended matter and does not precipitate. If white wine is poured into a cup, there will be no insoluble matter on the wall of the cup. You can turn the bottle upside down and tell whether it contains suspended matter or not under the light. If it is winter, precipitation may occur, and only heating is needed. If these sediments can disappear immediately, then the quality of liquor is good.

2. Aroma If you want to distinguish the quality of liquor by aroma, it is recommended to pour the liquor into a glass with a big belly and a small mouth, then gently shake it, and then put your nose close to the mouth of the glass and smell it carefully, which can be distinguished by the aroma of the wine; You can also drop the wine in your hand and rub your hands and smell it. There are several kinds of liquor, such as overflowing fragrance, spraying fragrance and leaving fragrance. Different brands of liquor will have different flavor types, such as Wuliangye, which is characterized by fragrance. The lingering fragrance of Maotai is very famous. Good quality liquor will not have abnormal smells such as peculiar smell and distiller's grains.

3, if the taste is good quality liquor, then the entrance will have a mellow feeling, no odor, and will not cause irritation to the mouth and throat. When identifying liquor, you should take a sip of liquor and taste it with your tongue and throat, so that you can feel its taste, and you can't swallow the jujube, so that you can't taste its quality.