1, look at the anti-counterfeiting logo.
The bottom of the wine box is marked with the words "produced by Kweichow Moutai Co., Ltd.". 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.
Really 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 under your nose 1-2 cm, and breathe in gently, and you can smell the elegant fragrance of good wine. A cup filled with maotai-flavor liquor will retain its aroma for a long time after it is empty. The main reason is that after polymerization, macromolecular alcohols and esters with aromatic smell volatilize slowly.
Extended data:
Laimao Liquor is exclusively produced in Maotai Town, renhuai city, Zunyi City, Guizhou Province, China. It is one of the series of Moutai, and it is also a national strategic single product that Maotai strives to build in the "133 strategy".
On March 5, 20 14, 14, Maotai Group issued a statement saying that the trademark "Lai Mao" is 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 high-quality Maotai-flavor liquor.
Seasonal production. Generally speaking, domestic liquor brewing can be put into production all year round, and liquor can be obtained only once or twice, and at most four or five times of fermentation and distillation, thus completing a production cycle.
The brewing process of Maotai Laimao is carried out according to the natural law of seasonal changes, with a production cycle every year, "stepping on the song during the Dragon Boat Festival and feeding it to the sand at Chongyang". The same batch of raw materials should be cooled for eight times, fermented by adding koji, cooked for nine times and drunk for seven times.
People's Network-Counterfeiting Rights Protection: Can We Protect Maotai?