Tracing back to the history of brewing in China, Fen-flavor liquor is the source of liquor. The brewing technology in Xinghua Village, Shanxi Province can be traced back to the Southern and Northern Dynasties 1500 years ago, and the spread of brewing law spread all over the country with Shanxi merchants, and spread to the inside and outside of the Great Wall. Historical data prove that during the Yongzheng and Qianlong periods of Qing Dynasty, the koji-making and production technology of Shanxi Fenjiu was introduced to Shaanxi, and soon it was introduced to Sichuan from Shaanxi. Sichuan Luzhou-flavor liquor technology, which is popular all over the country now, is formed by the innovation of Shaanxi liquor technology after it entered Sichuan. There is also a historical record about the origin between Shanxi Fenjiu and Maotai: "During the Xianfeng period of Manchu (1851-1861), a Shanxi salt merchant came to Maotai to brew a kind of shochu with wheat as the starter and sorghum as the raw material. Later, Shaanxi salt merchants Song and Mao successively improved their production methods and named them Maotai. " Therefore, it is no exaggeration to say that both Luzhou-flavor liquor and Maotai-flavor liquor are derived from Fen-flavor liquor.
But in those days, liquor only had regional factions, and there was no difference in flavor standards. All liquor enterprises use their own products as flavor names, such as "Maoxiang Liquor" and "Qingxiang Liquor". It was not until 1952 after the founding of New China that the first national wine tasting conference was held, and the product styles of famous enterprises such as Maotai, LU ZHOU LAO JIAO CO.,LTD and Fenjiu at that time were referred to, and the grading standards of Maotai, Luzhou and Fenjiu were formulated (only a basic framework, not a national standard).
With the surge of business brought by the reform and opening up and the needs of local economic development, special flavor, phoenix flavor, sesame flavor and other flavor types have gradually become famous. These new flavor types are inseparable from the basic flavor types, but they are only two or three blends in taste, belonging to a few flavor types of local wine products. Because it occupies a fragrant name, it can make its own products stand on the top of the mountain and become a benchmark, which is very beneficial to the brand building of wine enterprises. Therefore, it is what wine companies are willing to do to determine the flavor name of their products. So now when you talk about Texiang, you will think of Si Tejiu, and when you talk about Fengxiang, you will think of xifeng liquor. At present, the flavor of national standard liquor has reached 1 1.
In the new era, the dispute over flavor has evolved from a different approach to a dispute over basic flavor market segments, such as the highly competitive Luzhou-flavor liquor market. Because Wuliangye's multi-grain aroma and LU ZHOU LAO JIAO CO.,LTD's single-beam aroma have long occupied the top two places in Luzhou-flavor liquor, other Luzhou-flavor liquor enterprises are on pins and needles. Therefore, we saw the "soft aroma" represented by Yanghe and the "elegant aroma" represented by Gu Jing Winery. As well as new terms such as "ecological aroma" that Tuopai is willing to give up, so that their products can better adapt to the drinking preferences of modern consumers, and these wine companies have indeed found their own business opportunities, as evidenced by the development of Yanghe in this decade.
At present, Maotai-flavor liquor is the leader, Fenjiu is the standard of Fen-flavor liquor, and many other manufacturers are still catching up with two liquor companies. Will they, like Luzhou-flavor liquor, create a brand-new consumer market with their own flavor segmentation and innovation in the future? How will the future development of liquor flavor evolve? We will wait and see.