What's the difference between a dozen pieces of white wine and hundreds of pieces of white wine?

I started drinking at the age of eighteen until I was thirty-one this year. I am an old drunkard, and I have been drinking for more than ten years. I have been drinking white wine, beer, red wine and foreign wine, which are not as strong as white wine!

First of all, don't mention low-alcohol wine. It tastes terrible on it, which is harmful to your health. Anyone who can drink knows. Let's say white wine above 52 degrees.

Over the years, I have drunk more than 100 brands, and cheap wine: fragrant 56-degree red star Erguotou has always been my favorite. Some people say Niu Er, others say Fangzhuang. Most people drink the 42-degree bottle, and some drink the green bottle. I've already drunk it, and it doesn't feel right. It smells like spices. Drinking it in your stomach is like mixing essence with a knife and cutting your stomach. There are also some provinces that prefer to be crooked and confused for a hundred years. The taste is ok, but it doesn't have the real impact of the red star, giving people a feeling of wanting more.

High-end wine, Maotai Wuliangye Tianzhilan Fang Shuijing National pits 1573, but I really don't like maotai flavor, so I ruled out Maotai. In Luzhou-flavor liquor, the unique patriotic cellar is the most suitable for me in high-grade liquor. I drank three bottles of national pits at a family dinner and enjoyed the life of cream crab, fried mackerel and boiling lobster porridge in winter. From then on, I fell in love with Guojiao, and this wine was designated as a family banquet.

If you want to compare the Red Star to a national pit, you will definitely open the Great Wall in terms of price. But in terms of taste, the red star is crisp and the national cellar is mellow and smooth; Judging from the experience of drunkenness, the red star is wanton in Wang Yang, and the national pit is gradually blurred; On the whole, the red star is a poisonous drug recalled in the dead of night, and the national cellar is a footnote when the spring breeze pushes the cup for a change; It is hard to give up, and each has its own taste. The details will be known in the wine.

Liquor, also known as shochu, is called liquor after liberation. It is a kind of distilled liquor unique to China and one of the eight largest distilled liquors in the world. The types and varieties of liquor in China are rich and varied, and the quality is uneven.

Ordinary liquor is generally fermented in two cellars, large and small. Flavor types are divided into: Maotai-flavor liquor, Luzhou-flavor liquor, Fen-flavor liquor and rice-flavor liquor (also the main classification method).

Liquor with different prices will inevitably have different qualities. Regardless of real-time price changes, the quality of liquor can be distinguished only by taste and texture (that is, whether liquor is blended or not). However, some of the low-priced ones are of good quality, which is not as good as the "crooked mouth" of Langjiu for more than ten dollars. Although it can't be pulled out, it tastes good. Generally, the phenomenon that cheap liquor is mixed with industrial alcohol often occurs, so it is best not to drink it, which is easy to cause alcoholism and is not good for your health. If there is no cheap wine that is recognized as delicious, it is best not to try it casually, or to buy some wine that has a good reputation and is often drunk by the public.

When I was young, I worked in our county winery. When it comes to wine matching, in fact, as long as it is industrially produced, it is blended. Even pure grain should be blended. When distilling wine, the wine is divided into three parts: the middle part is the best and the alcohol content is the highest, and some of them reach about 70 degrees. And there is no smell. The quality of head and tail wine is much worse. First, the degree is low. Second, there are many impurities and the taste is not good. Manufacturers are generally classified and stored. When the products are delivered, they are mixed together. If the product is used in the middle, it is high-grade goods. On the contrary, the fewer products, the lower the grade. The average degree of liquor brewed from pure grain is generally above 50 degrees. Therefore, in the past, traditional liquor was generally above 52 degrees. The above is the traditional process of brewing liquor with pure grain.

Now the alcohol content is generally low, how to reduce it? Mainly mixed with water. But the problem is how to make the wine taste original after being mixed with water. This needs to be supplemented with something. In the past, wineries had sommeliers, who knew what was missing in the wine after tasting it manually, and then added it. Now there is a chromatograph. After analysis, various components and contents have come out. Just add chemicals as required and eat whatever you want.

So now many wineries stop shochu and buy edible alcohol for direct blending, with low cost and good advertising and marketing.

I know a little about liquor. Liquor is divided into new wine, old wine, old wine and vintage wine. I won't elaborate on the taste of wine. Everyone who can drink it knows it. I know there are three kinds of blended wines at present; They are alcohol blending, alcohol blending into puree wine blending and pure grain puree blending. It's just that the original wine won't get drunk and won't be thirsty. In a word, drinking less good wine is beneficial to drinking more, and alcohol mixed with alcohol is harmful to nothing. There are also many fake wines in Mao's market, and the high price may not be good. My home-brewed corn wine was ordered by the company and customers at home, and I didn't want to buy it in the market at all.

After the founding of the People's Republic of China, the status of liquor was promoted, and the fact that men in the country love to drink alcohol also met with obstacles: food shortage.

In order to solve people's drinking problem, experts have developed a new form of liquid fermentation besides the traditional solid fermentation method.

Solid-state fermentation, as the name implies, the raw materials for wine-making are solid, and there are generally five kinds of grains: wheat, rice, corn, sorghum and glutinous rice.

Mixing these grains with water, then adding distiller's yeast, controlling temperature, humidity and air volume, and adjusting the growth rate of microorganisms, this is called fermentation.

In the process of fermentation, starch in grain is decomposed into sugar, then into alcohol, fat into fatty acid, then into organic acid, protein into amino acid, and then into alcohols, aldehydes, ketones and nitrogen compounds, which is the difference between "alcohol" and "alcohol".

Solid-state fermented wine is so good that one problem that can't be solved is expensive.

Liquid fermentation, a simple and rude irresponsible statement, is alcohol blending.

This fermentation method started from 1959, and the finished product is almost pure alcohol, similar to the current clean energy, and then artificially flavored with essence to ensure the taste is like wine.

Because there is always a wave of reconciliation in the end, the requirements of liquid fermentation on grain raw materials are not so high, and sweet potatoes, corn, bean curd residue and bagasse will do.

After degradation, edible alcohol and essence can also be used, and the cost is lower, which satisfies the alcohol addiction of working people in difficult times.

Until today, the plastic barrels and even soft-packed white wine you see on the street are generally fermented in liquid state.

bulk wine

Compared with solid fermentation, the main problem of liquid fermentation is not that it is not traditional enough, but that there are too many pectin in raw materials such as sweet potato.

If the process of the winery is not up to standard, it is likely that the methanol in the finished wine will exceed the standard. Although it won't be stuffy in the emergency room like fake wine, it will still be visible after drinking for several years.

Drinking is too expensive, cheap and unsafe, and the status of liquor is becoming more and more embarrassing.

Visual TV duty editor/mammammama

The price range of liquor is really too large, ranging from several thousand yuan to several dollars. Consumers don't understand: what's the difference between the same wine?

First of all, of course, we have to calculate the cost. The first cost is also the most important cost-the wine itself, what is the wine brewed?

Now there are three main methods to produce liquor:

1. Blended wine: It is made from edible alcohol by conventional blending process. There are many raw materials for edible alcohol, such as dried potatoes, corn, molasses, straw, etc., which can be fermented and distilled. This is called liquid brewing, and its advantages are controllable, clean and efficient. The approximate price of a ton of edible alcohol on the market is 5000-6000 yuan, and of course it should be divided into raw materials and grades.

2. Brewing liquor: pure grain solid liquor. Its raw material standard is very high, and it must be sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat and other grains (excluding potatoes and fruits and vegetables). The particles are required to be uniform, full, fresh, moth-eaten and moldy. The output of grain is about 40%-45%, and the prices of rice and sorghum are well known. After the conversion, the raw material cost of the second mode of production is about twice or more than that of the first mode.

3. The third way is solid-liquid combination. Absorb the rich taste of solid liquor and the purity of liquid liquor, and foster strengths and avoid weaknesses.

Now the second cost can probably be called labor cost.

Liquid brewing is relatively simple: steaming wine-removing impurities-re-steaming-seasoning. Some wineries directly buy edible alcohol, which further simplifies the steps of brewing. Hardware cost, time cost and labor cost are relatively small. Solid-state brewing, the production process is really complicated, which can only be simply said: raw material treatment-soaking grain-initial steaming-stuffy water-re-steaming-spreading cold-koji culture-fermentation-distillation ... The brewing rules of each winery are different, and there are many wineries that repeatedly return to sand and repeatedly distill.

The third cost-time cost. This is the real cost of expensive wine. This time cost is different from the time cost in labor. Good wine needs aging. The new wine just came out is spicy, not soft, and it can only be regarded as a semi-finished product. Generally, it needs to be stored for a period of time to age naturally, so that the wine body is soft and palatable, mellow and harmonious in taste. Generally, the aging method is to put the produced new wine in containers with slight air permeability, such as pottery and porcelain, and change with the change of natural temperature and humidity, rather than manual adjustment. The consumption of time itself is a very high hard cost, and highland barley wine can only be produced once a year; The wine produced every year should be sealed and stored for more than one year before blending, and then stored for more than one year before leaving the factory, including the time of feeding, fermentation and baking, and the age of the wine should be at least three years.

Secondly, talk about the brand. Is the brand of liquor worth spending money on? The author thinks: value!

The brand formation of liquor industry is different from many industries such as clothing industry and electrical appliance industry. Most brands are in businesses, not in factories. Liquor brands are just the opposite. Why?

First of all, liquor brewing and brand formation need a unique regional environment. In the process of liquor brewing, the five elements are particularly important-water, soil, gas, gas and life. To brew good liquor, there must be a good place of geomantic omen, which is the "place of origin" of liquor today. Huzhu County is one of the main producing areas of highland barley wine, because the unique natural environment-surrounded by mountains, dense forests, beautiful springs, moist and clean air, and special microbial circles formed around it create all the superior conditions necessary for wine making. ...

Second, the unrepeatable wine cellar pool. Good wine must be brewed in a good cellar, but the cellar needs to be "nurtured" and "protected". There are fewer and fewer good pits available now.

In addition to the above two points, brewing technology, pedigree and brand endorsement will also increase the brand value of liquor.

Wine is not only wine, but also a culture, a spirit, a realm and a way of life.

What's the difference between a dozen pieces of white wine and hundreds of pieces of white wine? This title is really attractive, and it is also an embarrassment for many drinkers. So today, I will share with you my feelings about the difference between 10 multi-yuan liquor and several hundred yuan liquor (take Maotai-flavor liquor as an example, and you are welcome to clap bricks. )

First, the cost of sorghum.

This is the local sorghum in Maotai Town (product name: Hongyingzi). Everyone who browses on many e-commerce platforms or sells wine in Maotai Town will say that my wine is produced by local small glutinous sorghum, which is the key point. Maotai-flavor liquor needs to be boiled 9 times, fermented 8 times and taken 7 times. The skin of Hongyingzi sorghum is thick and good, and it will not break after being cooked for 9 times, which ensures the integrity of the granules. Generally, foreign sorghum will break after being cooked for three times. ) In Maotai Town, sorghum can be planted in 50 square kilometers, and most of it will be supplied to Maotai Distillery, so the price is high.

Second, the production cost.

One of the techniques of maotai-flavor liquor is "four heights and two lengths", which mainly refers to:

Four highs-high-temperature koji making, high-temperature fermentation, high-temperature cooking and high-temperature wine taking (are you willing to work in a 40-degree environment with low salary? )。

Two long-that is, the production time is long (starting from the Dragon Boat Festival last year, there were eight fermentations, each fermentation time was about one month and lasted for one year. Think about how much it will cost to maintain this. For example, take out your home 100w and do nothing, think about this investment cost), and store it for a long time. Maotai liquor has a storage time of at least five years, so it is generally ordinary and maotai-flavored.

In addition, the liquor yield is very low. There are basically two situations in sorghum brewing. One is the rejuvenation of broken wine, so the wine yield is very high. 100 kg of sorghum can produce about 70 to 80 kg of wine. If it is Zhajiu (online called Khun Sa Liquor), the liquor yield is relatively low, and 100 kg of sorghum generally produces about 40 kg of liquor. According to 3.5 yuan/kg of sorghum,

The cost of broken sand wine: 100X3.5/80=4.3 yuan, that is, without adding wheat and other koji, the cost of sorghum is simply 4.3 yuan, so after two years, the cost of labor, koji and time should be about 15 yuan, and counting the packaging materials in your hand, 50 yuan can drink pure grain maotai-flavor liquor, and broken sand wine is already very good.

Liquor-making cost: 100X3.5/40=8.7 yuan, that is, without wheat and other koji, the cost of sorghum is simply calculated as 8.7 yuan, so the cost of labor, koji and time for two years should be around 35 yuan, and counting the packaging materials in your hand, 70 yuan can drink pure grain maotai-flavor liquor, and liquor-making is already very good.

Vintage wine: If the Maotai-flavor liquor tastes good and the Maotai-flavor is outstanding, and some vintage wine or flavoring wine needs to be added, then the cost will increase by at least 30%, so drinking 100 yuan vintage wine is already very powerful.

Wine is brewed from grain. Many years ago, wine could be blended. You can buy alcohol and blend it into liquor, and add various additives and spices. All are allowed by the state, but alcohol is also brewed from grain, but all the food that animals don't eat is in stock, and some will change color and taste when they see the wind. They can't eat.

Let me briefly talk about sorghum, waxy sorghum, raw materials and water.

Sorghum fermentation, wet fermentation, dry fermentation, fermentation time, bran koji fermentation time is half shorter than Daqu fermentation time, Daqu fermentation time is longer.

Distillation, pinching, tail removal, fusel, polyvalent higher alcohol, bitter wine tail.

According to the alcohol reader, the bran koji in private workshops is generally 20-30 yuan's Daqu is 30-40 yuan's Daqu is generally aged for one year before it can be sold. Private workshops are tax-free and beautifully packaged.

Pure grain wine (that is to say, the new grain is at least expired) has been aged by exquisite packaging, tax, profit and advertisement. The height of a bottle of low-alcohol bran koji is about 150 yuan per year. 200 yuan can only be aged for many years if it is over 55 degrees. If you don't use it for five years, it is estimated that it will cost thousands. Daqu with long fermentation time will be more expensive.

Regular brands can rest assured that no 150 yuan buys pure grain wine, which is blended and chemically blended. The more fragrant the wine, the more spices.

Pure grain and wine are generally not served. As long as it's white wine, don't think about it without methanol. Please don't drink white wine. Red wine is blended more.

Now beer is made by learning American brewing methods from Americans. As long as there is starch, Americans know money.

Beer is not learned from Europe. German beer hops barley.

Not much to say, not much to know. Drink less alcohol and drink pure grain wine. I brewed it myself.

Mariana Trench is the deepest place with water on earth, exceeding 1. 1 10,000 meters. The water in our liquor market is deeper than the gutter and has no bottom.

To find out the difference between a dozen pieces and hundreds of pieces of liquor, we need to analyze it from at least three main aspects, and we can only give you comments on the results. Analysts are not sure.

The first aspect is the market price.

The second aspect is the implementation of standards.

The third aspect is taste.

Therefore, 99.99% of the wines sold in the market 10 yuan are alcohol, and people who buy wine now know it well. Why buy it? I can't help it Knowing that 1200 drinks are also alcoholic drinks, I might as well just buy the cheapest one and eat less. I can't drink bad people anyway. As for hundreds of wines, there are grain wines, but there are too many fakes to prevent. Unless people are polite, no one generally buys more wine and rarely serves it as a ration.

Good wine is the result of "heaven brewing". Why do you say that? Because liquor brewing is made of grain, it has an important relationship with local soil and water, brewing and microorganisms in the brewing process. Take Maotai as an example. If you leave Maotai Town, you can't produce Moutai. This sentence is correct.

Maotai belongs to liquor brewed by solid state method (referring to liquor brewed by traditional techniques of solid state saccharification, solid state fermentation and solid state distillation). Use local waxy sorghum in Maotai, which has small grains, thin skin and high starch content and can be cooked for many times. Then, waxy sorghum, a raw material, is an important raw material that can reflect local customs.

As a result, the first key indicator of wine fragrance "koji making" was formed. Every year during the Dragon Boat Festival, winemakers will start to make koji medicine for wine making. Qu takes wheat as raw material, adding water and stirring with "Qu Mu". Workers stand in the box and keep pressing with their feet. This is a very, very difficult process.

Dragon Boat Festival starter-making is chosen because summer needs a high temperature of 40 degrees Celsius to create conditions for the growth of microorganisms. These mysterious microorganisms who have lived in the koji-making workshop for many years are invisible to the naked eye, but they are very important. They enter the starter and are converted into special enzymes, which can accelerate the conversion of starch and protein into sugar.

After "stepping on the song", the winemaker wrapped it in straw and put it in the warehouse. Turn the warehouse once every 10 day, so that each side of the qu can come into contact with microorganisms in the air. About 30-40 days, koji will be stored for more than one month. It takes at least three to five months to make a good koji.

There is also a mysterious factor that cannot be changed by manpower, and that is the pit. Good wine is inseparable from the old cellar pool. Good wine with the most complex taste must be brewed in a good wine cellar.

The production of distiller's yeast has reached the Double Ninth Festival, and the brewing of Maotai has reached another important step-"Chongyang Xiasha". Because the local sorghum is small and red, it is called "sand". Cook sorghum for the last 9 times. For example, Maotai's "sand-returning" process refers to cooking sorghum for many times to obtain the most complete sorghum flavor in repeated cooking.

Adding koji to stir fermentation, the most important thing at this time is the experience of the winemaker, who grasps the time according to the temperature.

After fermentation, the koji was stored in a cellar with a depth of 3 4 meters. Every wine cellar has distiller's grains, which can hold 15 20 retort. The pit should be sealed with local yellow mud, so you can't breathe. About a month later, open the cellar, put in new sorghum and continue cooking. After cooling, add distiller's yeast and re-enter the cellar. All this is to increase the fermentation time and intercept more microorganisms. So many cycles.

Therefore, a good bottle of liquor can't be obtained without good materials for ecological production, water and microorganisms in the soil, human experience and wisdom, and time. Everything can only be achieved through the joint efforts of heaven and people. So the value can't be low.

But there is another kind of wine:

Semi-solid liquor is brewed by the traditional techniques of solid culture, saccharification, water addition, fermentation and liquid distillation.

Liquid liquor refers to liquor mainly composed of liquid saccharification, liquid fermentation and liquid distillation, solid-liquid mixed liquor, flavoring liquor and so on. This kind will be cheaper.