If you add ten tons of newly brewed wine and a spoonful of wine from two thousand years ago, does it become a thousand-year-old Han Dynasty wine?

However, there is a certain truth to this approach, and it cannot be said that profiteers are completely wrong. For thousands of years, the quality of liquor has mainly been judged by its taste. If the drinker drinks it smoothly and comfortably, without burning the throat, without punching the head, without headache after drinking, without dry mouth, and without churning in the stomach, then it is a good liquor. Even if there are chromatographs or other instruments nowadays, they cannot replace the taste, otherwise so many sommeliers would have been laid off long ago.

However, such great progress in wine quality identification and scientific methods have not helped to make better wines. Instead, they have spawned a new huge profit industry, which is three essences and one water. Blended wine. This allowed counterfeit wine makers to enter the country, put on the cloak of policies and regulations, and become the executors of the "liquid process", completely throwing off the vest of counterfeiting. Why is it so qualitative? It's because they just borrowed the shell of the liquid method production process, but they worked hard to imitate the taste and taste of grain wine. They used a large number of various flavoring and saccharin additives, and they have long since departed from the essence of the "liquid method". Therefore, the damage caused by alcohol to the human body is not caused by alcohol or water, but by so many additives and various chemicals.

The current market format is formed because the three essences and one water blended wine manufacturing industry has captured the core part of bartending. This part is the trace elements in the wine body, which determine the taste and texture of the wine.

Let’s not talk about counterfeiters, but let’s talk about the blending of grain wine with wine. The old wine is mixed with new wine, and then it has the taste and texture of the old wine, and it becomes vintage wine. This is the truth, and this is the rule in the liquor production industry. As for how much new wine and how much old wine is blended, there is a rule that it should not be less than one-third. That is, in a bottle of blended vintage wine, the old wine cannot be less than one-third, otherwise it will be suspected of fraud. But now that we have instruments and even various additives that can completely resemble the real thing, the amount of old wine can be less or less, as long as it matches the taste and texture of the vintage wine. As for how much old wine to mix with, one-third? One tenth? Or a ton for a spoonful? Sorry, this is the top secret in the industry. No more than three people in a winery can know about it, and they can't tell anyone even if they kill them.

As for how it came out this time, is it still Tianzi No. 1’s top secret? I don't know, but I feel like it's chaos, and the game of various interests is heating up, so someone resorts to a big weapon, thinking of bringing everything down first.

Using ten tons of newly brewed wine and adding a spoonful of wine from two thousand years ago, does it become a thousand-year-old Han Dynasty wine?

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

Maotai-flavor wine has a Daqukunsha sauce-flavor process, which is made from wheat, using local high-quality red tassel glutinous sorghum as raw materials, making koji during the Dragon Boat Festival, and Xiasha during the Double Ninth Festival. It adopts the 12987 production process, that is The whole year is a production cycle, which involves two times of feeding, nine times of cooking, eight times of fermentation, and seven times of wine extraction. The new wine produced in that year, that is, the puree wine obtained from seven times, must be aged for three years respectively. After blending, it must be aged for another year before it can be canned and sold. In other words, the new wine that can be made into finished wine has been aged for 5 years.

The blending of Maotai-flavor wine is by no means just adding water, adding flavors, monosodium glutamate, saccharin and the like. The blending of Maotai-flavor wine does not add any external flavoring agents. It is completely blended with wine, that is, the wine taken out in different rounds is blended, and a certain amount of vintage wine is added to the blend. The quality of the wine is determined by the aging time and amount of vintage wine added. How much vintage wine should be added to new wine? What kind of quality wine can be considered? I'm not a blender, so I can't say. But one thing is that different quality wines have different blending ratios. For example, Moutai vintage wines include 80 years, 50 years, 30 years, 20 years, 15 years, etc. Is the 80-year-old wine a new wine, blended with the old wine from 80 years ago? This understanding is wrong. The 80 years, 50 years, 30 years, 20 years, and 15 years here are just a level and have nothing to do with the actual age of the old wine. It is just that the age of the old wine added and the quantity of the old wine are slightly different. This is just a quality of the wine. In order of ranking, an 80-year-old wine is better than a 50-year-old wine, a 50-year-old wine is better than a 30-year-old wine, and so on.

For example, the aged wine here is like the MSG, oyster sauce, spices and other seasonings we use when cooking, which makes the dishes cooked in different styles. When cooking, it is normal to add one or two spoons of MSG, oyster sauce, spices and other seasonings to a large pot of food. But to say that ten tons of new wine, plus a spoonful of wine from two thousand years ago, can produce a thousand-year-old Han Dynasty wine is of course a joke. This is like pouring a bottle of Maotai into the Pacific Ocean. Has all the water in the Pacific Ocean turned into Maotai?

To put it simply, this incident is that a lawyer spent more than 60,000 yuan to buy two bottles each of "50-year-old Moutai" and "30-year-old Moutai", and later discovered that these 4 bottles of wine were made with Blended with 15-year-old base wine. Later, the lawyer sued Zhou Moutai Co., Ltd. and Sichuan National Liquor Moutai Sales Co., Ltd. for false publicity and other reasons, demanding "a refund of one and three in compensation." The ridicule in the title is likely to come from Moutai's explanation of the content, that is, Moutai has never claimed that the storage life of 30-year or 50-year Moutai has reached 30 or 50 years, so there is no false propaganda.

Regarding this statement, I can only say that it is really awesome, and it is simply a "logical" genius. Simply put, what Moutai Company means is: Although it is marked as "30-year-old Moutai" on the packaging and when it is sold, we have never said that it has actually been stored for 30 years. How do you consumers understand that it is you? We don’t publicize our own affairs that much!

So as long as the statement of the title follows the above "logic" and uses ten tons of new wine plus a spoonful of wine from two thousand years ago, it is indeed possible to write "thousand-year-old wine" on the package, as long as it does not Just say it yourself instead of publicizing it, or you can make a website yourself and add a line of small text in a small corner to explain the content. If the people who buy the wine don't know how to understand this content, then everything will be 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 this, and It seems like there is no obligation to understand this. And more importantly, the "understanding" or "misunderstanding" of these consumers is not due to their own problems. It is because the seller clearly wrote "30 years old" and "50 years old" on the packaging. But how can a person who has received formal Chinese education but does not know much about liquor, directly understand from the words "30 years of aging" that "it is not a 30-year-old wine, but a merchant who thinks it has reached the age after blending" What does "the taste of wine should be like in 30 years"?

Is it possible that all consumers have to learn the "hidden rules" and "knowledge" in this industry when buying alcoholic beverages or other foods? Is it my own fault if I buy alcohol without learning and am misled? Or do you have to find a way on your own and spend more time and energy to make a roundabout way to understand the meaning behind this "30 years of aging"? This is obviously something that goes against 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, there is no fixed standard for the so-called "vintage wine" that is full of chaos, so it is a mixed bag. After all, if there is no definite standard, how can consumers know whether this wine tastes "30 years old"? If the merchant's upper lip touches the lower lip and the conclusion is reached, then the problem of "new wine mixed with thousands of years of aging" mentioned in the title will be easily solved. Anyway, there is no fixed standard, and few people really know the wine of thousands of years ago. It's like, as long as you insist on saying "that's it" and don't let go, and if you ask again, it's "trade secrets", 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 what do you think about this so-called "vintage wine" issue?

Hahaha, this topic seems to be very popular recently. It should come from a recent popular report, "A lawyer sued Moutai for questioning that vintage wine is not all old wine."

This means that the 50-year-old, 30-year-old, and 15-year-old vintage wines launched by Moutai Distillery are not really 50-year-old, 30-year-old, and 15-year-old vintage wines, but are made from decades of vintages. A mixture of old wine and base wine of a certain year is called vintage wine. For example, if a 12-year-old wine is added with a spoonful of 50-year-old wine, then this bottle of wine is a 50-year-old wine.

The person who asked this question was very considerate and immediately bought a bottle of 2000 vintage wine. If such wine really existed, I would probably be able to buy it all over the street.

In fact, there was no such thing as vintage wine in China at first. This concept was only introduced in 1990. In the beginning, the concept of vintage wine only existed in foreign countries, but foreign vintage wine-related departments have very strict testing standards, for example:

Foreign wine: It must be stored for more than two years before it can be called VO. We What is the familiar concept of XO? It must be stored for at least 8 and a half years before it can be made into XO. Generally speaking, a wine as expensive as Louis XIII needs to be stored for about forty years before it can be called Louis XIII. As we often do in On TV, I see rich people often saying when ordering food: "Bring me a bottle of 1982 Lafite." These have strict age labels.

Of course, foreign countries also allow wines of different years to be blended together, but the difference is that blending a 10-year-old wine with a 10-year-old wine can only be called 10-year-old wine, not 99-year-old wine. In terms of years, if it is based on 10 years, it will be 10 years. If it is based on 99 years, it will be 20 years, so the difference in between is quite big.

There is no specific concept of vintage wine in China. It may be like what the questioner said. Add a spoonful of 20-year-old wine to the wine that leaves the factory, and the 30-year-old wine becomes 20-year-old wine and 30 years. This is more like promoting a brand and just giving the wine a 50-year-old name, rather than actually putting a 50-year-old vintage in the entire bottle. Another way is to choose a name, such as 157, 194, 200, 197, etc. Firstly, it feels that the name commemorates the year and is even connected with important events. Secondly, it may give people a psychological hint of the year.

So we see that many wineries are using the name of vintage wine, and most of them cannot escape this suspicion. Some wineries have only been operating for a few years, and they start to market brands like 10-year-old and 20-year-old wines, which is really confusing.

In fact, there is another factor that causes this phenomenon. The country does not have unified implementation standards for vintage wines like the production process. For example, how old the base wine must be to be considered vintage wine, and the proportion of old wine There is no standard for how much vintage wine can be called. Most of the interpretation rights are in the hands of the merchants themselves. However, this independent interpretation power often makes people feel unconvinced. There is also the saying that "the king sells melons and boasts himself". " Suspicion.

That’s why lawyers sued Moutai for vintage wine.

To be honest, for people like us who make wine, we actually hope that the relevant departments can have a unified standard and testing process, so that everyone will have a unified implementation standard, and the market will also Without such chaos, it will be more conducive to the long-term and sustainable development of the liquor industry.

To sum up, if the current situation is really followed, "using ten tons of newly brewed wine and adding a spoonful of wine from two thousand years ago, will it become a thousand-year-old Han Dynasty wine?" I still don't agree with this statement, but I think it makes sense to impose this concept, so I still hope that the relevant departments will issue unified implementation standards, so as to avoid the situation of "the king is selling his melons and boasting himself".

Someone explained: For example, in Maotai vintage wine, there are 80 years, 50 years, 30 years, 20 years, 15 years, etc. Is the 80-year-old wine a new wine, with the addition of 80 years old wine? What about blending old wine? This understanding is wrong. The 80 years, 50 years, 30 years, 20 years, and 15 years here are just a level and have nothing to do with the actual age of the old wine. It is just that the age of the old wine added and the quantity of the old wine are slightly different. This is just a quality of the wine. In order of ranking, an 80-year-old wine is better than a 50-year-old wine, a 50-year-old wine is better than a 30-year-old wine, and so on.

In fact, the point of controversy now is this year, which is a key point. In fact, Maotai liquor is made by blending old wine with new wine, and then the quality of the wine is proved by the proportion of blended old wine. And why do you express the proportion of old wine ingredients in terms of years? Why not express it as a percentage?

Therefore, there is actually no such a long vintage, it is just that the proportion of old wine blended is different. But it is untrue for you to use a ranking of 80 years, 50 years, 30 years, 20 years, and 15 years. In fact, it is a false behavior, and it can also be said to be a fraud.

This seems to be an incident involving a certain wine brand that just happened some time ago. After all, as a well-known brand of wine all over the country, it is indeed a bit disgraceful to cause such an incident, which makes many people feel that this behavior is unacceptable. , after all, it is a deceptive behavior, and the annotations of the wine itself are not clearly stated, but play word games, which has greatly damaged the image of this brand over the years, and this loss is huge.

Some time ago, due to the huge difference between the actual year and the labeled year of a certain wine, consumers took the brand to court on the grounds that the wine was not old enough. Later, the company explained that the 50-year-old wine was not genuine. The wine of 50 years ago has become the taste of 50 years through de-alcoholization, rather than the real wine of 50 years ago. This is very interesting, the difference between aging and blending, the brewing year and the blending taste.

Of course, what is aged wine? Can it also be called aged wine if the flavor is blended? There are many opinions on whether aging is counted as vintage. In fact, blended wine cannot be counted as vintage wine. Vintage wine is a concept that has accumulated over time. Blending can only be similar through seasoning and cannot really be done. The special precipitation and charm of the year, so fakes are always fakes, they are just playing tricks in the words.

Of course, some people’s explanation is that the so-called aging actually means that the taste is similar, and aging means seasoning. After all, if a spoonful of old wine is mixed with new wine to become aged, then what is called aging if it is not a blend of taste? This is what they meant by their explanation. It is indeed correct to use their explanation in this question. After all, the taste of two thousand years is not the wine of two thousand years ago, so the new wine made with a spoonful of wine from the Han Dynasty is aged for a thousand years. That’s right.

Of course, there is a set of rules in it. How can we ordinary people understand their ideas? The initiative is in the hands of some people, so they have their own reasons for explaining it. If we ordinary people use Judging from their understanding, the meaning of thousand-year-old wine must be different from those people, but they insist that aging is only the flavor, not the age, so it is indeed refreshing for us to use their understanding. It can be said that Chinese writing is broad and profound. , there are many meanings explained by each word in a sentence, which resulted in the emergence of Niujiaojian.

Using ten tons of newly brewed wine and adding a spoonful of wine from two thousand years ago, does it become a thousand-year-old Han Dynasty wine?

This is a good idea. It seems that it will not be a problem for us to drink wine from ancient times in the future. Recently, there has been endless debate about the issue of Moutai vintage wine. The key is that there is no accurate answer. After all, Laws and regulations do not have relevant explicit provisions on "vintage wine", so it is still difficult for Chengdu lawyers to win this lawsuit.

In fact, in addition to the complicated brewing process of Maotai-flavor liquor, blending is also very important. The blending process of Moutai is also a state secret. We don’t know what the ratio is generally, but there is one thing we need Note that Moutai’s official response two days ago was “vintage wine, just to distinguish the taste.” That bottle of vintage wine has at least 30% old wine added to it. If the amount is too small, it will be impossible to distinguish the taste. So we don’t need to be so exaggerated. After all, if you pour two bottles of Moutai into the Pacific Ocean, it’s impossible for the Pacific Ocean to taste like Moutai.

In this matter, most of us are melon-eaters. Anyway, I am, because I can’t afford vintage Moutai, and naturally I have never drank it, so I just need to wait for the latest news and hope that the country Relevant departments have paid attention to this matter and regulated all aspects of liquor so that we consumers can consume it clearly.

Too much

Just add a drop

There is no content standard for vintage wine

I think of the Chinese turtle essence back then

< p> Swim around in the Chinese turtle pool

Regardless of whether you pee or not or not

That water is the sperm of the Chinese turtle.

Wrong. It's a combination of new wine and old wine of "any number of years" to make a wine that's probably a bit more flavorful than the 1990 vintage, so it's 2000. For the same reason, the 1990's tastes better than the 1980's. Of course the time may not be that tight. It is estimated that 2000, 1000, 800, 500, 200, 100, 80, 50, 30, 20 and 10 are enough. The age on the label has nothing to do with the actual age of brewing. Moutai 50-year-old wine is made from new wine and 15 years old wine.

How do I answer this question? If you put a century-old base wine into the sea, it will be a century-old wine. The year is just the naming method of the wine company. A few days ago, Moutai’s year naming method caused a lot of noise on the Internet. Yanghe was also named this way due to its influence. The Stars 1520 series originates from the valley, a wine-growing area with a long history in Chile. The pure Andean snow water nourishes this superior ecology. The unique and diverse terroir conditions breed high-quality wine, giving Xinges wine an elegant, fragrant and varied taste; the centuries-old brewing skills, coupled with the Chilean people The ingenuity to achieve quality creates the excellent quality of the products. Stardes 1520 series is a new product jointly developed by Sujiu Group and Concha Group, the largest wine company in Chile. Stardes 1520 dry red is imported from Chilean original bottles to China, and has almost harsh storage and transportation conditions to ensure the quality of the product. More and more consumers recognize it and use "three" to summarize it: high score in taste, storage and storage. The business is harsh, the market welcomes it, and it has won many awards such as the China Red Wine Outstanding Contribution Award.