Kweichow Moutai Town VIP National Sauce Wine 53 is not a fake wine.

Click to learn about Guizhou Zhuangzhijiu product information and quotation

How to identify Maotai liquor:

1. From the color and appearance, Maotai-flavor liquor The wine body should be slightly yellow or colorless, clear and translucent, with no suspended matter or sediment. When poured into a clear glass wine glass, the wine that produces larger and more wine beads that disappear slowly is better. The wine beads disappear slowly, indicating that the wine has a high concentration, has been stored for a long time, and tastes mellow and rich in sauce when you drink it

2. Some counterfeiters will add yellow color to the wine, which can be identified by adding artificial pigments. After being exposed to the sun, the color of wine mixed with yellow pigment will become lighter, and it will not return to its original state after being placed indoors.

3. Smelling the aroma is also one of the ways to distinguish true and false Maotai-flavor wine. Put a drop of wine in the palm of your hand, and then rub the palms of your hands together for a while. If the wine smells fragrant after being heated, it is a good wine; if it smells sweet, it is a medium wine; if it smells smelly and bitter, it must be a bad wine. undoubtedly.

4. The last step is tasting. Take a small sip and put it in your mouth to feel whether the wine is full-bodied, the taste is harmonious, and whether the aftertaste is mellow and long. Then swallow it slowly, then close your mouth and let the wine smell slowly come out of the nose through the nasal cavity. A good wine will feel very rich and mellow. smell. In addition, Maotai-flavor wine pays attention to the fragrance retention in the empty cup, that is, after drinking the wine in the cup, the empty cup remains fragrant for a long time.

Guizhou Zhuangzhi Liquor "produces aroma by fermentation, and enhances aroma by distillation"

Maojiu liquor is distilled at high temperature (above 40°C), which is higher than other liquors, in order to separate the fermented liquor. The active ingredients are removed, and unfavorable substances or low-boiling point substances in the fermentation process are removed, and the sauce-flavor substances generated during high-temperature koji making, high-temperature accumulation, and high-temperature fermentation are removed. It is blended into the wine to the maximum extent, making the flavor stand out and "distilling" the mellow aroma. It is also one of the important reasons why drinking Maotai-flavor liquor does not make your mouth dry or get drunk.