Introduction: Old "Eight Famous Liquors", Moutai ranked only 5th? Netizen: Don’t worry about hiding the truth
Moutai can be regarded as the ivy in the liquor industry. Almost all major reviews can win the top spot.
Five review meetings were held in the last century, especially the "Eight Famous Wines" selected by the second review meeting, which have always been talked about by people. But Moutai, which has always ranked first, ranks fifth. After discovering the reason, netizens said they don’t want to hide it from the truth. What's going on? The five review meetings held by
are all major events in the liquor industry. There are many liquors participating in each election, and both new and old liquors will participate.
, and Moutai has almost topped the list four times, which shows that it is very strong and is not weak in the face of many good wines. But why did it just rank 5th in the second session and lose the top spot?
After professional identification, it is not unfair to find that Moutai liquor ranked fifth this time, because the quality of the wine has declined. So why did Moutai’s quality decline?
The main reason is that Moutai is in too high demand, and the amount of wine that can be brewed every year is limited, so the winery wants to increase production.
But at that time, the winemaking technology was not perfect enough, the winery was not large enough, and there was no scientific monitoring. The wine production rate has always been very low, and it is difficult to increase production in the short term.
Later found that it took a long time to completely ferment the complete particles used in the traditional Kunsha process, and the wine produced is relatively small.
So someone thought about whether they could crush the particles first and then ferment. As a result, after trying it, they found that the fermentation time was shortened and the wine production rate was also very high. So the winery decided to use this sand-breaking process to increase production.
But the wine produced has a good taste because the grain can produce a large amount of lipid substances during the fermentation process, making the wine more fragrant.
After using crushed sand, the fermentation time becomes shorter, the substance is produced less, and the wine is not so fragrant. It is a way to cut corners. The output has increased, but the taste of the wine has also decreased, so Moutai regrets losing its leader.
After this lesson, Moutai finally gave up the sand-breaking process with higher yields and still adopted the traditional process to maintain the good taste of the wine. This was why he returned to the top in the later review meeting.
So the quality of the wine has a lot to do with the craftsmanship used. These wines use traditional craftsmanship, which improves the quality of the wine.
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adopts the Daqu process. Each step strictly follows the traditional process. Grains such as sorghum wheat are piled up and fermented, decomposing various substances in the granules and soluble in the wine body, making the wine more fragrant.
, and the winery brews a lot of base wine , and has accumulated sufficient brewing experience and the process has become more mature and perfect.
In addition, the humid and gentle climate of Qionglai, Sichuan also adds a unique fragrance to the wine. Moreover, there are many local rivers, and the water used for brewing wine is clear and high-quality.
Its cellar is an old cellar that has been in use. It has many microorganisms, making the strong-scented wine sweeter.
wine brewing will be released after 2,900 days of cellaring before leaving the factory, making the wine become thicker in a stable environment.
The rich aroma of wine is very pleasant, with a prominent aging fragrance. The 52-degree wine has a clear and refreshing taste, slightly sweet and soft, and a long aftertaste. Whether it is a banquet or a drink alone, it will not get enough.
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The process used has always been Daqujiangxiang , and it is very skillful in using it to make the quality of the wine more stable. The grain used for
is glutinous sorghum, and the proportions of various ingredients are relatively coordinated, which is very suitable for making wine.
Kweichow Moutai has excellent water and heat conditions, making the wine better quality. It has a clear body and a distinct sauce aroma. It is sweet and delicious when you drink it, and the wine aroma will dissipate slowly.
bow wine
uses the mixed steaming and slag residing process, which not only allows the grain to be fully integrated with the wine, but also reduces the generation of impurities. Then it is stored in the pottery jar, making the wine more fragrant.
Henan Ningling is a good place for producing grain. The sorghum grown is large and round and has a good texture. The wine brewed by
is rich and sweet, smells elegant and drinks refreshingly and sweetly. It is the best among the strong-scented wines.
In addition to the process, it will affect the quality of Moutai liquor, the grain used to make wine will also affect the quality. The glutinous sorghum used in Maotai liquor is local to Maotai town , and the particles have higher viscosity.
. Maotai’s other series of wines use mostly glutinous sorghum from nearby areas, and the quality is not as good as that of local ones, so the taste is not as good as Maotai.
Moutai ranks fifth among the old "eight famous wines" because of cutting corners and using sand-breaking technology, the quality of the wine has decreased. Therefore, good wine will not change due to the size of the brand. Drinkers are very bright about the quality of the wine.
But why is the second session considered to be of high value for the fifth review party?
1. There are many varieties of wines that are participating in the election, and all kinds of wines are relatively complete and have a wide coverage;
2. When selecting wines, they use "blind selection", and all wines will be encoded. If you don't know the brand of the wine, you will only select them based on the "color, fragrance and taste" of the wine, which is more fair.
