In the liquor circle, there is such a saying - 5 jin of grain 1 jin of wine . This statement first came from Moutai, but it has been quite controversial today.
Many people, especially winemakers from small rural winemaking workshops, said that Moutai is really exaggerating, and the yield rate of grain winemaking is not that low. So what is the fact?
For this reason, we specially asked a winemaker who had worked in a winery for more than 40 years, and finally got the three main truths about liquor brewing.
. Raw materials affect the wine production rate
Our common raw materials for brewing white wine are sorghum , wheat, corn and other grains . Among them, sorghum has the highest starch content and the wine production rate is also the highest. Therefore, the main brewing raw materials for most white wines in my country are sorghum.
However, the wine production rate of different varieties of sorghum is not exactly the same. Take the locally produced Maotai Town 1 red tassel glutinous sorghum for example, its starch content is slightly higher than that of other varieties of sorghum.
. The chorus type affects the wine yield
. There are three most common choruses in our country, namely , big chorus and 5 bran chorus . The highest wine-producing rate is Xiaoqu and the lowest is Daqu, but even if Daqu is used as wine-producing rate, the wine-producing rate is not exactly the same.
For example, if the wine production rate of high-temperature Daqu is lower than that of medium-temperature Daqu, the wine production rate of medium-temperature Daqu will be lower than that of low-temperature Daqu. This is because the higher the temperature of , the lower the saccharification force, liquefaction force and fermentation force will be .
That is to say, the wine production rate is sorted from high to low : low temperature Daqu ( fresh fragrance type liquor ), medium temperature Daqu (strong fragrance type liquor), high temperature Daqu ( sauce-flavor type liquor ).
. Brewing process affects the wine yield rate
Generally speaking, the fresh fragrance wine adopts the steaming process and the ground tank fermentation . According to 50 degrees as the standard, the wine yield rate is about 50%, which means that 100 kilograms of grain can produce about 50 kilograms of wine;
strong fragrance white wine adopts the Laojiao and Wannian Wheat fermentation process , which is also 50 kilograms of wine. When the degree is standard, the wine production rate is about 40%, which means that 100 kilograms of grain can produce 40 kilograms of wine;
and sauce wine adopts the open high-temperature fermentation brewing process of 2987, and the wine production rate is between 20-30%, and 100 kilograms of grain can produce 20-30 kilograms of wine, which is almost 5 kilograms of grain 1 kilogram of wine.
So, is it possible that a 5-yuan pound of wine can be a "pure grain good wine"?
The ordinary sorghum on the market, that is, sorghum used for thick and fragrant white wine, is currently around 4 yuan per catty, so the cost of a pound of wine will be between 8-12 yuan; if the sorghum used for ordinary sorghum can also be controlled at 20 yuan per catty of wine;
The price of the red tassel sorghum used for high-quality sorghum is as high as 11.2 yuan per catty, sorghum will be around 56 yuan, and this is just grain cost .
In other words, a wine worth 5 yuan per kilogram will definitely not be a good wine, but it is not completely impossible to achieve "pure grain". You only need to use some grain with poor quality or aged grain, so that the cost can be more than half.
But it is worth noting that the quality of grain has a great impact on the quality of wine. Aged grains can even produce carcinogenic aflatoxin , which is extremely harmful to the human body.
After reading these, I believe everyone understands that the loose wine we buy in small workshops in daily life are usually thick and fragrant wine, and there are very few sauce wines.
The cost of sauce-flavored wine is much higher than other flavors in terms of grain alone, and it is much higher in other costs. Let’s take Mutai Houdao Wine as an example.
It is produced in , the core production area of Maotai Town sauce liquor. The raw material used is the local red tassel sorghum. Putting aside this cost, its other costs are not low. First of all, the costs related to the brewing process.
It uses 2987 brewing process , with a brewing cycle up to 1 year , and the labor cost and time cost are very high. What is more important is that after it is brewed, it will take to 5 years of before can be be mixed by , the disciple of Moutai factory manager , Li Xingfa , , , Feng Xiaoning . The storage cost required in the past 5 years cannot be underestimated. You know, this is in Maotai Town, where every inch of land is valuable.
Secondly, after the wine is formed, there will be packaging costs, logistics costs, etc. In addition, when building a factory on the Chishui River, the cost of maintaining the environment is also very high.
But its cost is indeed lower, but it is not low in quality, but in publicity.
If you carefully read Moutai’s financial report, you will find that with Moutai’s popularity, the annual publicity cost is still as high as .3 billion . This is the “ maximum cost ” in liquor, and it will eventually be shared on each bottle of wine.
Kemutaihoutao wine does not have these costs, so the price is much lower, but the quality is quite good, and has a very cost-effective .
can be seen that even in a regular manufacturer, we can still find good wines that are inexpensive. There is really no need to greed for small gains and eventually harm our health!
