The identification, color and fragrance can be used to distinguish the true and false Lai Mao wine.

1. Look at the anti-counterfeiting logo.

the words "produced by Kweichow Moutai Co., Ltd." are marked on the bottom of the wine box. Maotai series wine anti-counterfeiting stickers can be seen at the bottle neck, and the "opened" gold thread anti-counterfeiting logo can be seen after unscrewing the bottle cap.

Real Lai Mao wine:

Fake Lai Mao wine:

2. Color.

pour the wine into the cup, and observe the color, viscosity and cup hanging effect of the wine. Maotai-flavor aged wine is yellow in color and thick in body.

3. fragrance.

put the glass 1-2 cm under your nose and inhale gently, and you will smell the elegant fragrance of good wine. A cup filled with maotai-flavor liquor will still retain its aroma for a long time after it is empty. The main reason is that after polymerization, macromolecular alcohol and various esters with aromatic odor volatilize slowly.

Extended information:

Laimao liquor is produced exclusively in Maotai Town, renhuai city, Zunyi City, Guizhou Province, China. It is one of the series of Maotai wines and a national strategic single product that Maotai has made great efforts to build in its "133 Strategy".

On March 15th, 214, Maotai Group issued a statement saying that the trademark "Lai Mao" was a registered trademark of Maotai Company. Only Lai Mao liquor produced by Guizhou Maotai Liquor Co., Ltd. can be called Lai Mao liquor, and other manufacturers are counterfeit and infringing products.

As an indispensable part of the national liquor Maotai, Laimao brand inherits the traditional brewing skills of Maotai in brewing technology, and brews quality Maotai-flavor liquor.

seasonal production. In general, domestic liquor brewing can be put into production all year round, and only one or two times, at most four or five times, fermentation and distillation are needed to obtain liquor, thus completing a production cycle.

the brewing technology of maotai laimao is carried out in accordance with the natural law of seasonal changes, with a production cycle every year, "stepping on the song during the Dragon Boat Festival and feeding in the sand at Chongyang". The same batch of raw materials has to go through eight times of spreading and cooling, adding koji to pile up fermentation, nine times of cooking and seven times of taking wine.

People's Daily Online-Counterfeiting Rights Protection: Can we protect Maotai?