"Picking up sesame and losing watermelon", this sentence is really the most suitable to use in today's liquor market. Just like when many drinkers are choosing wine, they compare the prices first. After many choices, they finally found a "cost-performance" wine, but when they go home, they are full of disgust.
But there is good news now. Since the new food regulations were promulgated this year, the following three types of wines have been directly included in the "white wine blacklist" . So after that, no matter whether the price is cheap or not, just take a detour when you see it.
Type 1: New type of liquor "solid-liquid-based liquor, liquid-based liquor"
Since the promulgation of the new regulations on June 1 this year, the wine with the bottle implementation standard that says GB/T20821 and GB/T20822 will no longer be called liquor, but will be prepared.
product standard number is like the ID card of wine. can not only directly see what the aroma of the wine is from here, but the most important thing now is whether it is traditional liquor.
, and drinking liquid liquor, liquid liquor is additive blended with wine. so it is more exciting in terms of smell and taste. And this kind of wine has one thing in common, that is, after drinking , I was dry and dizzy the next day, as if I had been beaten with a blow. So when choosing wine, when you see this making wine , it is recommended to walk around.
The second type: wine made of various additives.
The current wine market is really mixed. Consumers can no longer distinguish whether the wine itself is good or not. At this time, you can check the wine ingredient list.
If the winemaking ingredients of a wine are not only conventional water and grain, but also edible alcohol , edible flavors and other additive ingredients, then it is a perfect blended wine.
This is separated from the traditional brewing method, and there is not even a fermentation pool or a brewing workshop. They often buy base wine from some small wineries, then add various additives to blend, and the last packaging is on the market.
not only has low production costs, but also has very poor wine quality. If you drink this kind of alcohol frequently, you will definitely suffer.
The third type: home-brewed loose wine made in small local workshops.
Especially in some small places, the homemade wine in small workshops is simply the heart of locals. But to be honest, is this wine really good?
A wine steamer can bake hundreds of kilograms of wine at one time. Carrying an empty pot to make wine on site seems economical, but it is not the case.
First of all, the production environment of this homemade wine is relatively simple, which also leads to the inability to guarantee production hygiene.
Secondly, many vendors are now "selling dog meat with sheep's head" . In order to save trouble and make high profits, I bought loose wine from outside, then blended various edible alcohol, and put it in a barrel and said it was made by homemade wine.
Finally, even if there is really winemaking, they often add edible alcohol to when making wine to help produce wine quickly.
So, no matter which of the above three wines is, they are not traditional liquor in strict sense. We drinkers must keep our eyes open when purchasing, otherwise we will suffer.
Nowadays, if you want to choose a good wine, in addition to choosing a regular supermarket, you must also be a pure grain wine. The wine brewed from
is not only safe to drink, but also will not have problems such as dry mouth and headache after drinking. , for example, the following wine has a good reputation in the liquor market recently, with pure grain brewing and authentic sauce flavor.
Fengyunjiangfu seal
① Authentic pure grain wine, simple in the ingredients list.
This wine comes from the "Sauce-flavored Wine Holy Land". The ingredients are selected using locally unique red tassel sorghum. It is repeatedly steamed and cooked and dried to ensure the quality of the raw materials.
②The brewing process uses traditional authentic brewing methods.
The brewer of this wine is Li Changshou, the only son of the former Maotai manager Li Xingfa .In the last century, Li Xingfa spent four years summarizing the "three typical types of sauce-flavored wine" and defined a new standard for sauce-flavored wine. Therefore, he also received the title of "Father of the Sauce Flavor".
Later, Li Xingfa passed on his own method and experience of brewing Moutai liquor to his son Li Changshou.
③ Authentic brewing must have an authentic taste.
Li Changshou followed his father's words and insisted on storing the newly brewed wine for 5 years to be naturally aged. He also added 12-year-old wine , which he had told from his father to mix before leaving the cellar, to help the wine body replenish its fragrance.
A cup of wine is mellow and elegant in the mouth, full of the scent of the thatch, with a high aroma of flowers and fruits in the middle, and the aroma of the flower and burnt aroma is particularly prominent. It is sweet and warm when you fall into the mouth, and it is very satisfying to drink.
Every good quality wine is not easy to brew. It is precisely because of the cumbersome process that the wine it brews is delicious. What other pure grains and good wines do you know? Welcome to leave a message to interact.
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