These wines are all "blended wines" with annual sales of tens of billions. Some bottles are hard to find, did you know?
Speaking of “blended wine”, the first thing that many people think of is fake wine. The liquor industry is also very tight-lipped about the word "blending". But many people probably don't know that after the founding of the People's Republic of China, blending liquor refers to almost all liquor in the country. I believe that many people still don't dare to think about the concept of "no blending, no liquor " Believe it.
Even if the country has repeatedly introduced new regulations on liquor, classifying liquor containing additives as "alcoholic beverages" , which seems to be refining the definition of liquor, the liquor industry still cannot change the fate of "blending". For details, please read on.
"Blending" was not a derogatory term at the beginning. Liquor production can be summed up by the saying "the production of aroma depends on fermentation, the improvement of flavor depends on distillation, and the shaping of liquor depends on blending". It is the finishing touch of wine making.
After the founding of the People's Republic of China, there was a period of food shortage in the country. Many wineries stopped production due to lack of food supply. However, the demand of the masses did not decrease. In order to cope with the large demand for liquor, the country issued a A series of policies strive to use less grain to brew more liquor, so a new liquor technology is developed, which adds water and food flavors to the brewed high-alcohol liquor to make liquor that suits the taste.
That is, no matter what kind of flavor the liquor is. The base liquor after the liquor is extracted cannot be drunk directly. It needs to be reduced by adding water, and then blended with different rounds of liquor to make the taste more harmonious and increase the palatability. The liquors produced in different workshops of the same distillery have different flavors. It needs to be blended to achieve a consistent factory taste. At this time, the meaning of blending has not gone astray. Until the large-scale counterfeit wine case broke out in Wenshui County, Shanxi Province in 1998, unscrupulous merchants used methanol mixed with water to serve as ethanol. Many people lost their lives. This case threw the first light on "blending". Later, in 1999, at the New Technology Liquor Seminar, liquor experts pointed out that 70% of the liquor used was the new technology liquor produced by edible alcohol. . As soon as this statement came out, the media reported that "70% of liquor is blended with edible alcohol." As soon as this statement came out, blending was completely put on the pillar of shame, so that many wineries did not dare to mention "blending." ", but is euphemistically called "blending wine".
Some "blending wines" even have annual sales of more than 10 billion, such as Moutai , Wuliangye . And a bottle of Feitian Moutai is hard to find. These wines It is also that has been “blended”. Who dares to say that these good wines are blended wines?
I don’t know how many years it will take to get rid of the stigma of blending. Some people say that it is better to drink home-made wine brewed by ancient methods. If you think that home-made wine is better than new technology liquor, you are wrong. Home-made wine contains excessive methanol. Methanol cannot be consumed as food. new technology liquor The methanol content is strictly implemented in accordance with national standards, and the "alcohol extraction" equipment of the winery is beyond the reach of small wineries and small workshops.
Here is an example of Yuande imitation Taiwanese wine from Kweichow Moutai Town. This wine is Maotai 53% Maotai-flavor wine. Maotai-flavor wine is used as an example because among the liquors, Maotai-flavor wine has the most complicated process, consumes the most raw materials, has the longest brewing cycle, has the lowest wine yield, and is the most expensive.
Yuande imitation Taiwanese wine is made from sorghum, wheat, and water. It adopts the solid-state Daqu Kunsha process. After a 12987 process, the alcohol is extracted. The ethanol concentration of the base wine is as high as 70%-85%. If the concentration is too high, you cannot drink it directly. You need to add water to reduce the concentration, and then blend it with aged wine that is more than 20 years old in a certain proportion to create a taste suitable for consumers. The aged wine is also not drinkable and can only be mixed with the base wine. It takes about 5 years of storage and natural fermentation before it can be released from the factory.
The wine after leaving the factory no longer has the stimulating and spicy taste of the base wine, nor does it have the overly strong or stale taste of the old wine. The new wine blends into a mellow, fragrant, soft and mouth-watering wine, with a light floral and fruity aftertaste. Aroma, baking aroma and tea aroma.
After reading , I learned the production process of imitating Taiwanese wine . Who can say that "blending" is fake wine ? If you can't correct your impression of "blending" after reading this article, then you need to go deeper in person. Learn about the brewing process of liquor.
Well, today’s sharing ends here. If you have your own opinions about blended wine, please share it in the comment area.
