Maotai-flavored wine is expensive.
Maotai-flavor refers to the aroma of wine similar to Maotai-flavor food, and the aroma components are extremely complex, so far there is no conclusion, but it is generally believed that Maotai-flavor is a compound aroma composed of high-boiling acid substances and low-boiling alcohol substances. There are thousands of aroma components in Moutai, and the main characteristics of aroma types are: spraying, returning, fragrance and leaving fragrance in an empty cup.
Maotai-flavor liquor is a pure natural product of pure grain natural fermentation. No flavor components (including pigment, sweetener, essence, etc.). ) are added, which is unique in all liquors at home and abroad.
The alcohol concentration of Maotai-flavor liquor is stable.
The alcohol concentration of most maotai-flavor liquors is generally around 53%, which is the strongest concentration of water molecules and alcohol molecules. In addition, Maotai-flavor liquor has a long storage period and few free alcohol molecules, which makes the concentration of liquor more stable and is unique among all distilled liquors at home and abroad. Even if some low-alcohol maotai-flavor wines are stored for several years, their maotai-flavor is still rich, which is also due to the stable alcohol concentration.
Health and Safety of Maotai-flavor Liquor
First, Maotai-flavor liquor is brewed at high temperature, with less volatile substances. The receiving temperature of Maotai-flavor liquor is as high as 40℃, which is twice as high as that of other kinds of liquor, so that more volatile substances are naturally volatilized. Moreover, Maotai-flavor liquor needs to be stored for more than three years, and the storage loss is as high as more than 2%, most of which are volatile substances, so there are few volatile substances stored in the liquor body, which naturally causes less stimulation to the human body and is beneficial to health.
Second, Maotai-flavor liquor has a high acidity, which is three to five times that of other kinds of liquor, and is mainly composed of acetic acid and lactic acid. Chinese medicine theory holds that acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that eating acid is good for health. Thirdly, there are many phenols in Maotai-flavor liquor. Phenolic compounds in Maotai-flavor liquor are 3 to 4 times higher than those in other famous liquors. Recent research shows that phenolic compounds are beneficial to prevent cardiovascular diseases. Fourthly, Maotai-flavor liquor is a natural fermented product. Compared with non-natural fermented products (too many main components), it is self-evident that it is less irritating to the body and beneficial to health. Sixth, strictly implement the Chen Fang period of 3-5 years, so that the wine body tends to be more mellow and the quality of the factory products is stable.
Non-replicability of resources
Brand value of "National Wine": Among the "20 12 Hurun Top Ten Most Valuable Luxury Brands in the World", "Maotai" became the fourth most valuable luxury brand in the world with a brand value of 1200 million US dollars, higher than Mercedes-Benz and Chanel. Among similar products, the brand value of Maotai exceeds Hennessy, Moet Champagne and remy martin.
Unique regional environment
Maotai liquor is named after it is produced in Maotai Town on the Chishui River. Maotai Town is located in the river valley with low wind speed, which is very conducive to the habitat and reproduction of microorganisms brewing Moutai. In the sixties and seventies of last century, experts used the same raw materials, pit mud, technology and personnel as Maotai to produce in different places, but the products failed to meet the standards of Maotai, which fully proved that the origin of Maotai could not be copied.
Compound brewing technology-"three highs and three lengths"
"Three highs" refers to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation in the production of Moutai.
The temperature of Moutai Daqu during fermentation is as high as 63℃, which is higher than any other liquor 10- 15℃, and it can form a high-temperature resistant microbial system that can produce aroma. High-temperature stacking fermentation is the most classic and original work of open fermentation in China liquor production, which is also not available in other liquor processes. High-temperature distilled liquor: the distillation process itself is a solid-liquid separation technology, but the distillation in the production process of Moutai is completely different from other liquors.
"Three long" mainly refers to: long production cycle of base wine, long storage time of Daqu and long age of base wine.
The production of Maotai-flavor liquor lasts for one year, and it takes two times of feeding, nine times of distillation, eight times of fermentation and seven times of liquor extraction, and it takes a year in spring, summer, autumn and winter, while other liquors only take several months or more than ten days. Maotai Daqu can be stored for half a year before it can be produced and used, which is three or four months longer than other liquors, and the amount of Daqu is four or five times that of other liquors. Generally, Moutai should be blended for more than three years. Through storage, liquor can be more mellow and delicious, rich in high-boiling substances, and can better reflect the value of Moutai, which is a feature that other fragrant liquors do not have.
Can not be produced quickly
During the fifty years from 195 1 to 2000, the output of Moutai only increased to 5000 tons per year, and the actual production capacity was far from meeting the actual market demand.
As early as 1958, President Mao Zedong told Zhou Lin (Renhuai), then secretary of Guizhou Provincial Party Committee, to strive to produce 1 10,000 tons of Moutai. Later, relevant experts from all over the country used technology and raw materials, pit mud, and even workers and technicians to produce Moutai in different places, but the products could not achieve the same effect, which proved that Moutai could not be replicated in different places and produced on a large scale.
Over the years, party and government leaders at all levels in Guizhou and successive leading bodies of Maotai Distillery have spared no effort, and relevant state departments have also given strong support, but unfortunately, Moutai has never been mass-produced in a short time. The key is the process, which determines its quality.
Maotai liquor can only be produced once a year in terms of brewing time; The wine produced every year should be sealed for more than three years before blending, stored for more than one year after blending and before leaving the factory, including the time of feeding, fermentation and baking, and the age of the wine should be at least five years; If the average conversion of decades-old wines used for blending is added, the age of Moutai will increase. Ordinary liquor can leave the factory for one or two months at the shortest and one year at the longest. Because of this, Maotai has more wine depots than factories.