1. The bottle mouth coding identification method can be used.

The inkjet code is located on the bottle cap of Moutai liquor, and consists of three lines of numbers. The first line indicates the date of manufacture, the second line indicates the batch number, and the third line indicates the serial number. The production date of the genuine product is arranged in the order of Arabic numerals. If Chinese characters are used to express the year, month and day, it must be fake Moutai. The production batch number is printed with four Arabic numerals, and the two are connected and separated by two short horizontal lines. .

2. The vintage wine in Moutai refers to the 4-year-old products produced by the joint-stock company, including 15 years, 30 years, 50 years, and 80 years.

Each bottle of wine has an age stamped on the back label, such as 2008. This word does not refer to the production year, but to the factory year. The plastic cap of the unopened bottle cap has a black print code with a fine production date. The first line, such as 20081121, represents the production date of November 21, 2008. You can also easily identify real and fake wine through this inkjet code. The inkjet code on real wine cannot be removed with hard objects such as nails, but fake wine generally cannot meet this standard.

Extended information

Production technology

The construction of Moutai wine cellars is also very particular. Everything from cellar site selection, cellar area direction, space height, to cellar temperature and humidity control, air permeability, as well as the form and capacity of the wine urn, and the mud sealing technology of the urn mouth are all extremely strict. These are all key to the re-maturation of the finished wine and the improvement of aroma purity. The wine cellar must be inspected every day, ventilation holes opened and closed, and temperature and humidity controlled.

The brewing technology of Moutai is known as "unique through the ages." Maotai liquor has an entire production process that is different from other liquors, with a production cycle of 7 months. The steamed wine is stored in warehouses for more than 4 years, and then blended with aged wine stored for 20, 10, 8, 5, 30, and 40 years. Finally, it is tested, tasted, and then bottled and sold out of the factory.

Reference: Baidu Encyclopedia-Kweichow Moutai