Opening a bottle of wine, without waiting for the bottle to open, a simple wine game immediately became the scene of "100,000 whys".

When I thought about it, it was not the wine bureau, but the scene of the wine table company (car) and the general (Huo).

So here comes the question ...

In order to understand this problem and how to eat it, we must first understand when liquor began to smell fragrant.

China Liquor was called "Liquor" before its flavor, which is a specialty with the most national intellectual property rights and one of the six largest distilled liquors in the world.

1952, the first national wine tasting selected "four famous wines", which established the flavor of China liquor.

Subsequently, at the third national wine tasting in 1979, the differences of liquor flavor types were further established, and the four basic flavor types of China liquor were defined for the first time.

Later, on the basis of the four fragrance types, other fragrance types were extended.

At present, from the perspective of national sales trends, Luzhou-flavor and Maotai-flavor are the most concerned by consumers.

Then, the problem comes again. Which of the two wines with different styles tastes better?

Although they are all China liquors, there are great differences between Luzhou-flavor liquors and Maotai-flavor liquors, mainly in the following aspects:

The first round: brewing technology

The most fundamental factor that determines the flavor of Luzhou-flavor liquor and Maotai-flavor liquor lies in the difference of brewing technology and fermentation equipment, which we call "immobile" for short.

The fermentation of Luzhou-flavor liquor is carried out in the mud pit, year after year, cycle after cycle …

Operation methods of 1 and 1236:

The brewing technology of Luzhou-flavor liquor is complicated. Take LU ZHOU LAO JIAO CO.,LTD Co., Ltd. as an example, there are more than 100 processes, but we don't need to remember them all …

Come on! Read the shorthand four-character formula with Bian Xiao;

In the process of continuous evolution, there are two innovations in Luzhou-flavor liquor brewing technology:

Case 1: making incense in a mud pit.

Simply put, the pit is actually a container for holding grain for fermentation. Today, there are many kinds of pits.

Compared with stone pits and pottery jars, mud pits can make microorganisms have a good attachment carrier, so that microorganisms can reproduce from generation to generation in pit mud. "Making aroma in mud pits" laid the foundation of Luzhou-flavor liquor technology, and "mud pits" became the most important "equipment" of Luzhou-flavor liquor.

Case 2: ingredients of continuous waste

After each fermentation cycle, the old grain of 1/4 is removed, and the new grain and chaff shell of 1/4 are added, so that the old grain of the new grain is recycled for generations.

Just like a mathematical proposition, a rope can take 1/2 at a time, and it will never be finished. The types of microorganisms are more and more complex, and the longer the time, the more fragrant the wine will be.

Strictly speaking, Luzhou-flavor liquor can be divided into:

LU ZHOU LAO JIAO CO.,LTD is famous for its unique style of "mellow, sweet, especially fragrant after drinking and long aftertaste". It is the birthplace, originator and standard setter of Luzhou-flavor liquor.

As for Maotai-flavor liquor, it is mainly distributed along the Chishui River and within 7.5 kilometers around Maotai Town. Maotai is the industry standard of maotai-flavor liquor, so maotai-flavor liquor is also called "maotai-flavor liquor", and maotai-flavor liquor mainly represents products.

2, 12987 operation method:

Maotai-flavor liquor was made by koji-making, distiller's grains fermentation and high-temperature fermentation in stone pits, and it took 9 months to complete the brewing process:

The production cycle of Maotai-flavor liquor is 5 years (1 production period, 3-year aging period, 1 blending aging). In the production cycle of 1 year, koji-making will be carried out on the Dragon Boat Festival, and materials will be fed in the sand of Chongyang. Each round of fermentation takes about 30 days, with two feeds, nine stews, eight fermentations and seven rounds of wine extraction every year.

In Chishui River basin, due to the different sunshine hours, the maturity of sorghum in the valley and sorghum in the mountain is different, and the difference between before and after will be nearly one month.

As far as the technology within one year is concerned, the sauce flavor is more complicated than the Luzhou flavor, but the Luzhou flavor pays attention to "the mother of a thousand-year-old cellar, which is bad for ten thousand years", and it circulates year after year. The old cellar pool and cellar are rich in microorganisms and inoculated with fragrance. From a long-term and overall perspective, it has the flavor of "great history".

To sum up, the main differences between Luzhou-flavor process and Maotai-flavor process can be listed as follows:

In 2006, as the only representative of Luzhou-flavor liquor, LU ZHOU LAO JIAO CO.,LTD's traditional brewing skills were selected into the first batch of "National Intangible Cultural Heritage".

In 2008, LU ZHOU LAO JIAO CO.,LTD Co., Ltd., together with the traditional brewing techniques of Maotai and Fenjiu, was selected as the "Oral and Intangible Cultural Heritage of Human Beings" in China.

The second round: taste difference

Luzhou-flavor liquor has the characteristics of rich aroma, soft sweetness, harmonious aroma, sweet entrance, soft entrance and long tail, and is famous at home and abroad for its "colorless and transparent, elegant cellar aroma, soft and harmonious, clean and fragrant tail and typical style".

Maotai-flavor liquor is colorless (yellowish) and transparent, with no suspended matter and precipitation, with outstanding sauce flavor, elegance and delicacy, fragrance but not bright, low but not light, lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste, outstanding style and distinct fragrance levels.

The third round: the difference of fragrance type

Luzhou-flavor liquor is mainly ethyl caproate, with high aroma content and outstanding aroma. Luzhou-flavor liquor has a strong cellar aroma, which gives people a sweet and clean feeling. The aroma source is ethyl butyrate.

Maotai-flavor liquor is a blend of Maotai-flavor liquor, cellar bottom liquor and mellow liquor. The so-called sauce flavor refers to the aroma of foods similar to sauces.

Maotai-flavor liquor is rich in aromatic substances and has a complex of multiple flavors, which can be divided into pre-flavor and post-flavor.

The "empty cup leaves fragrance" of Maotai-flavor liquor is its credit.

Round 4: Cost Difference

For brewing liquor, the biggest cost is time. It is said that the older the wine, the better it will taste. This "aging" includes not only the storage time of wine, but also the cellar time.

Luzhou-flavor liquor is a mud pit. The older the pit mud, the more microorganisms it contains, and the better the liquor brewed. Therefore, "Laojiaochi" is the most important resource of Luzhou-flavor liquor. The longer the fermentation time, the richer the flavor and taste of wine will be under the action of microorganisms.

Take the one-year fermentation period as an example, Luzhou-flavor liquor is once every three months and four times a year.

Maotai-flavor liquor uses pits made of stone, so there is no so-called "old pit" for Maotai-flavor liquor, which depends on the later storage time. Maotai-flavor liquor needs to follow the procedures of making koji during the Dragon Boat Festival and throwing sand at Chongyang. Ferment 8 times a year and pick wine 7 times.

There are both Luzhou-flavor liquor and Maotai-flavor liquor. LU ZHOU LAO JIAO CO.,LTD, the originator of Luzhou-flavor liquor, and Maotai, the originator of Maotai-flavor liquor, are all national fine products of China liquor. Maotai, LU ZHOU LAO JIAO CO.,LTD and other liquor enterprises will forge ahead, complement each other's advantages and achieve win-win development, which will surely realize the healthy, orderly, healthy and rapid development of China liquor industry.

Last but not least:

Because of the complexity of liquor, the division of flavor types is only a reference and can not be used to judge the quality of liquor.

Everyone has different tastes, and their favorite wines are naturally different. Whether it is Maotai, Luzhou-flavor or fragrance, as long as it can be accepted by consumers happily, it is a good wine.

As a consumer, you don't have to care too much about flavor, let alone give up a wine because of flavor. What you like is the most important thing.