In the public's impression, those who drink high-alcohol wine are veterans and people with large alcohol content, while those who drink low-alcohol wine are newcomers in the wine circle, as the saying goes, "small party dishes".
A major situation on the market is that low-alcohol wine is "high cost-effective" than high-alcohol wine. As the saying goes, low-alcohol wine is cheaper than high-alcohol wine. To give the most typical example: 43-degree Feitian Moutai is exactly twice as cheap as 53-degree Feitian Moutai, so why does this happen?
In order to give wine friends an authoritative and satisfactory answer, the editor asked the winemaker who had been a famous winery for 30 years to find the reason. The answer he gave was water injection and reduction.
Currently, the liquor on the market can be divided into low-grade, medium-grade and high-grade. Low-grade wine is around 30 degrees and below-the medium-grade wine is around 40 degrees and high-grade wine is above-the height is around 50 degrees and above. Although the degrees of
are different, the wine contents are very different at the beginning of the brewing process. The wine contents are one step further in the original wine content - the water injection reduction. The process of reducing alcohol concentration by adding water to the semi-finished wine is the main reason for its "high cost-effectiveness".
The water injection reduction is not what we think of associating semi-finished wine and water. There are many compound reactions in the process. Therefore, when mixing white wine, there is also a special mixing master to perform operations. The higher the skills of mixing master, the higher the value of the finished wine, and vice versa.
Currently, the hottest 43-degree Feitian Moutai on the market. Many wine friends will feel that the taste of 43-degree Feitian Moutai is far less than that of 53-degree Feitian Moutai, and the wine aroma and level vary greatly.
However, the 43-degree Feitian Moutai’s master is the best in the entire liquor industry, and its technical proficiency is relatively high. Coupled with the brand value of Moutai itself, this 43-degree Feitian Moutai is still a liquor above 1,000.
The birth of low-alcohol wine can be said to cater to more people's preferences. The high alcohol concentration of traditional liquor makes liquor a product of traditional culture, but the audience is limited. Since Zhang Gong, the founder of low-alcohol wine, it has given more choices for wine lovers who want to taste liquor, increasing the palatability and audience level of liquor.
"One place of water and soil nourishes the other people". The eating habits of different places are different, so the degree of liquor is also born to cater to the public's taste. Take the Guangdong people who like light, sweet and salty mouths for example. The most widely-received liquor in the province is the soybean-flavored liquor 29 degrees Yubing Shao .
As a low-alcohol wine, this wine is just in line with the lightness of Guangdong people. In addition, its unique fat pork brewing improves the sweetness and delicateness of its taste, so it has been widely circulated in its domain.
Let’s look at the Inner Mongolians who are famous for their heroic fortune. A 60-degree grassland white is often talked about. It has a very high degree and is very strong in the entrance, which is consistent with their heroic style of eating meat with big stutters.
However, among the liquors of various degrees, it is recommended to choose liquors of 52-54 degrees, because science has proved that this wine degree range is alcohol molecules and water molecules are most stable, and the wine body is strong and the taste can be as old as possible, such as the following two models.
Mianrou Jianzhuang
This wine is an authentic rich-flavored liquor, produced in Sichuan, a major province of strong-flavored liquor. Sichuan rich-flavored liquor is the most famous of Wuliangye , and currently ranks second in the entire liquor industry and is a first-line brand.
And this Mianru Jianzhuang is the pure grain fragrance introduced by Wuliangye to the people, with excellent quality and high cost performance.
Handong Master Liquor
This wine is an authentic Daqukunsha sauce-flavored wine, produced in Guizhou, a major province of sauce-flavored liquor, led by Maotai liquor, and was born in Maotai Town, , on the banks of the Chishui River. Master Handong Liquor Daya is a 53-degree sauce wine currently in the Guizhou sauce-flavored liquor circle. Its brewing process is mastered by the 12987 craftsmanship of Maotai liquor, and the raw materials are also high-quality local Xiaohongliang and Chishui River water. The right time, place and people have promoted the birth of this generation of high-quality sauce-flavored liquor.
This Handong Master Liquor Daya has been precipitated for nearly 6 years. It has a rich and coordinated taste and a prominent sauce flavor. It is also mixed with the classic " Maoxiang ", which is very palatable.
If the degree of high alcohol is too high, it will have a greater stimulation to the body, and it is best to be in the range of 52-54 degrees. Although low-alcohol wine is used to reduce the degree by injecting water, the mixing technique can also be divided into length.
It can be seen that the "high cost-effectiveness" of low-alcohol wine can only be regarded as cost-effectiveness in terms of cost and positioning, and the quality is still slightly better than high-alcohol wine.
or above are all the sharing today. Do you have any other opinions on the "high cost-effectiveness" of low-alcohol wines?
