Both are famous wines, Moutai, known as the "national wine", and Wuliangye, known as the "world famous wine", have always been the objects of comparison among wine lovers. Questions such as who tastes better, who is more famous, and who is more stylish have always been debated.

In fact, talking about the difference between Wuliangye and Moutai is a long discussion. It can be said that apart from the fact that they are both liquors, there is almost nothing in common between the two. This article will compare these two famous wines from all aspects.

The difference between aroma type and origin

Wuliangye is the leader in strong-flavor liquor and one of the best-known Sichuan liquors among the "Six Golden Flowers".

Luzhou-flavor liquor is characterized by "rich aroma, soft and sweet taste, harmonious fragrance, sweet entrance, soft mouthfeel, and long tail". Simply put, it means outstanding aroma, sweet taste, and The aftertaste is clean.

The main aroma component of Luzhou-flavor liquor is ethyl hexanoate, which is characterized by rich cellar aroma and harmonious aroma. This aroma is more common in fruits such as pineapples and strawberries.

Moutai is the leader of Maotai-flavor liquors and basically represents the highest level of Guizhou liquor.

The characteristics of Maotai-flavor liquor are "prominent sauce aroma, elegant and delicate, mellow body and long aftertaste". This "sauce aroma" is defined by Li Xingfa, a master of sauce wine, and is similar to the aroma of soy sauce.

In addition, the aroma of Maotai-flavor liquor is divided into three types: Maotai aroma, cellar bottom, and mellow and sweet. When taking the wine, different aroma types should be stored separately to avoid confusion. In the subsequent blending, it is exactly These three types give Maotai-flavor wine unlimited pairing possibilities, making it even more complicated.

The difference between raw materials and processes

Wuliangye, as its name suggests, is made from five kinds of grains, namely sorghum, corn, rice, glutinous rice, and wheat.

After these five kinds of grains are crushed, they are mixed according to a certain proportion, and then mixed with a certain proportion of aged old mother’s grains (fermented fermented grains). Baobao koji is used as a saccharification fermentation agent. Fermented for more than 70 days.

The brewing process of Wuliangye follows the procedures of cellar running cycle, continued fermentation, stratified lees raising, stratified distillation, quantity and quality picking, and quality-based merging into jars. Long-term aging, selection and combination, and finally brewing.

The basic raw material of Moutai is local waxy sorghum, with a crushing rate of less than 20%. The saccharification and fermentation is assisted by the turtle-shaped Daqu made from high-quality wheat with "high in the middle and low on the surrounding sides". The ratio of distiller's yeast and grain is 1:1.

The production process of Moutai is also very complex. A few words to briefly summarize it are "12987", which means one production cycle per year, with two feedings, nine cooking times, eight fermentations, and seven wine extractions.

This requires multiple accumulation fermentations and cellar fermentations, and during the feeding process, processes such as mixing koji and cooling are also required. After distillation, the wine must be stored according to rounds. Each round of wine has its own characteristics, and there are more choices for blending and matching.

The difference between packaging and product positioning

Both are famous Chinese wines, Wuliangye and Moutai are actively exploring domestic and foreign markets, and occupy a broad market space in different levels.

Wuliangye’s positioning covers mid- to high-end and low-end famous wines. It basically wants to cover the entire liquor consumption space, from Wuliangye worth thousands of yuan a bottle to Jianzhuang small wine worth a few yuan a bottle. The series of Wuliangye not only undertakes In addition to the traditional 52° strong aroma, it has also created 39°, 29°, and 25° light and strong aroma wines to meet the needs of more drinkers.

On the packaging, Wuliangye’s transparent glass bottle with a big belly and long neck looks crystal clear, and the wine in the bottle is clear at a glance. The wine label on the bottle has a tower-like line surrounding the five raw materials in the outer circle, and "W" written in the inner circle represents "Wuliangye". The entire label is clear and rich in content.

Moutai is positioned as a high-end liquor Even though Moutai Prince and Moutai Yingbin have been launched at civilian prices in recent years, they do not have the market competitiveness of Feitian Moutai. In terms of strength and taste, Moutai basically adheres to the traditional 53° flavor with the best sauce, and occasionally launches some. The reduced soy sauce aroma did not attract much attention.

Moutai is packaged in a milky white glass bottle with a red ribbon on the bottle and a flying fairy holding wine on the bottle. The bottle mouth is made of glass beads to prevent backflow and is sealed with a red plastic cap.

The trademark is a red, white and blue circle with five white stars distributed in the red area, and the white area is decorated with flying ribbons, shaped like The wings are spread out, and the blue area has the words MOUTAI.