Everyone knows that the soy sauce market is booming now, and it will continue to boom.

How to choose sauce wine suitable for mass consumption? Here is a price choice. The price of sauce wine suitable for mass consumption should be 100-300 yuan a bottle. If it is too cheap, the quality of the wine cannot be guaranteed. It is too high. It is out of the scope of mass consumption. Currently, Maotai wines at this price range include Moutai Prince Wine (priced at 279 a bottle on JD.com) and Langpai Langjiu (priced at 268 bottle on JD.com). They are not very cost-effective. I have made these two. Comparative evaluation of wine (you can watch my previous videos).

These two wines are compared with Wenhuafu Sauce Treasures. Wenhuafu Sauce Treasures is currently doing an event. Buy one bottle and give one bottle free. The price is very high and the quality is very good. I am interested in the wine. Friends can try it.

Let’s take a look at the list of the 100 most influential wine brands.

I have been in the wine business for many years and have worked for Xinghuacun Fenjiu Company, Luzhou Laojiao Company, Langjiu Company, Jinshiyuan Wine Company, etc. Have a certain understanding of wine, including Maotai-flavor liquor. With the popularity of the Maotai-flavor liquor market, there are numerous Maotai-flavor liquor brands on the market. To truly meet the standards of Maotai-flavor liquor, the brewed liquor needs to be stored for five years and then naturally fermented and matured for five years. Five years later, bottling was launched. Wines like this truly get better with age. I remember that in January 2008, the Jiangsu office of Langjiu Company had a year-end dinner. Distributors of various products in various regions in Nanjing City and regional sales managers in Jiangsu Province gathered together at a hotel in Maigao Bridge, Nanjing. The drinks were made in the past. I couldn't sell the Langjiu (red ceramic product) that had been stored in the warehouse for several years. As soon as I opened the bottle, the aroma filled the room. The guests in the hotel upstairs came downstairs to ask the waiter at the bar on the first floor what was going on. ? That night, we drank from eight to eleven. Those who can drink drink two and a half bottles, and those of us who don’t drink much drink one and a half pounds without getting drunk. I remember that night, when all the people were present and the bottle was opened, the Jiangsu manager stood up, holding two taels of wine glasses filled with slightly yellowish wine and said: The wine we drank today was specially approved by Mr. Wang (Wang Junlin) for Jiangsu. The office is used to entertain our company's strategic partners - the dealers in Nanjing who are sitting here. At the same time, our Jiangsu office has also benefited from the leaders of Nanjing. Without further words, let's raise our glasses first. **Drink a glass...

For this reason, if you want to drink good Maotai-flavor liquor, drink vintage wine from a well-known brand. The longer the vintage, the more fragrant the wine, and the better imported it is. A 53-degree wine tastes like more than 40 degrees when drunk. For this reason, I suggest that you buy more wines from companies with well-known brands and strong brands so that you can drink good wines with less money in the future and save them. Those who love drinking and have the financial resources can save a house like the glass king Cao Dewang saved Moutai.

So, in addition to the well-known brands and wines from large manufacturers that can be purchased and stored, can some unknown brands and wines from small factories be purchased and stored? Of course, but not all. I have drunk many brands of Maotai-flavor liquor. Some are good to drink, some are not. The bad ones are usually bottled in less than five years or even one year, and even This kind of wine is blended with some edible alcohol. It is far away from the flavor of sauce and is neither fish nor fowl.

So, how to avoid mistakenly choosing this type of non-real Maotai-flavor liquor? A simple method is that if an enterprise wants to develop in the long term, it must strive to build a brand. There are many ways to build a brand and market it. The most basic point is that it has its own unique bottle shape, and there is a burned trademark pattern and brand name on the bottom of the bottle. If these two minimum points are not met, it is definitely a small factory or workshop with unstable quality and no guarantee of quality. It is recommended not to buy.

(2021 06 15 Nanjing Lishui No. 3 Middle School)

For wine lovers who have just fallen in love with Maotai aroma, how to choose Maotai aroma is a big question, so avoid taking detours. If you want to choose Maotai, just choose Maotai. Maotai refers to the sub-products of Moutai Liquor Co., Ltd.

Today I will tell you about the main products among the six Maotai products.

The first one is Welcome China Red is an ordinary welcome wine. This upgraded version is less than 100 yuan, so it is a good choice. The quality will be better after a few years.

The second is Golden King, the Golden King among the Prince series The above can be used for wedding dresses. Now the price of Puwang has gone up, and the quality and price-performance ratio have dropped.

The third Guizhou Daqu in the 1970s, Guizhou Daqu is from Kweichow Moutai Distillery. It was originally used by internal employees. Liquor, so the quality is quite reliable. Now it is a retro version. It is worth choosing.

The fourth one is Renjiu. Many wine drinkers may not have tasted Renjiu. It has a rich sauce aroma and a soft and elegant entrance. It is also very obvious,

The fifth model is Laimao Heritage Blue, which is priced at 300 yuan and has the best sauce flavor in the country. I think its price-performance ratio is the highest and the quality is quite good,

The sixth one is Zunyi 1935. This wine is for hospitality in Guizhou and does not have a barcode. Many wine drinkers don’t know it because it is spread across the country and cannot be sold in hypermarkets. The quality should be the best among Mao wines.

The above six wines from low to high can be tasted by wine lovers.

Don’t buy expensive ones, just choose the right ones. You can’t afford to drink the famous ones. Guotai and Diaoyutai have become popular with Moutai. If you want to drink them, you can’t afford them. You can only buy products from other manufacturers. Jinsha Five Star, Zhuchun, Laozhenjiu, Laoxijiang, Tanjiu Yinjiang, Jinjiang, these are also suitable for mass consumption, and the taste is also well-known. After all, you have to choose the ones from big manufacturers and drink with confidence

1. Moutai Puwang 53%

Liquor style: rich and elegant sauce flavor

Moutai Prince Liquor has always been the eldest son of Moutai. Since its launch in 1997, its sales volume has been It has always had a good reputation. It belongs to the direct line of Maotai liquor. It is solid-state fermented with pure grains and has an authentic sauce taste.

Ordinary Moutai Prince Liquor is Moutai's mid- to low-end entry-level liquor, and it is also a super single product in this price range. Compared with Feitian, Feimao uses local high-quality waxy sorghum, while Pumao uses a combination of Northeastern sorghum and local sorghum.

Compared with Feimao and ordinary Yingbin in terms of taste, the difference can be seen from their promotional copy. Feimao has "prominent sauce aroma, mellow and fragrant", Pu Mao has "rich sauce aroma, elegant and delicate", and ordinary Yingbin has "obvious sauce aroma, elegant and comfortable". It can be seen that the flavor of the sauce gradually becomes lighter, and the difference in layering and richness is huge. But in terms of cost performance alone, Pu Mao is better than Pu Ying and Feimao. This is why so many wine lovers choose to use Pu Mao as ration wine. It is more cost-effective to buy it during events.

2. Langpai Langjiu 53%

Liquor style: Strong and explosive sauce flavor, smooth and sweet

The wine body is clear and slightly yellow, and the liquid is Slightly viscous, with an average thickness in the hanging cup. It smells like sauce, burnt, grain and floral and fruity aromas. The aroma is comfortable and elegant, and the entrance is relatively smooth. The sauce aroma is prominent and explosive. The aftertaste is sour and astringent, and the sauce aroma is strong. It goes away quickly and has a slightly burnt aroma.

Langjiu is the second largest sauce wine after Moutai. If you think Moutai is too expensive as a gift to your parents, you may consider this well-known Langjiu.

3. Gold Xijiu 53%

Liquor style: Aged, comfortable, smooth and elegant

Another competitive product of Ordinary Prince Wine is Gold Xijiu, the former is the eldest son of Moutai, and the latter is the mid-range main product of Moutai's godson. They are about the same in strength, but the styles of their wines are different.

In terms of smell, Puwang has a light floral and fruity aroma, and the sauce aroma and burnt aroma are slightly greater than those of Jin Xijiu, and the latter has a stronger aged aroma.

In terms of taste comparison, Puwang is slightly sour in the mouth, has a stronger body, and the aftertaste is intermittent, making it more comfortable.

The Golden Xijiu also has a slightly sour taste in the mouth. The aftertaste comes quickly after swallowing, and the sauce aroma comes very strongly. The grain aroma is obvious in the back part, but it is not lasting enough.

In terms of price comparison, the gold quality wine is tens of yuan cheaper. When doing activities, the gold quality wine should be the best ration wine among Maotai-flavor wines, and it can be regarded as the direct line of Maotai wines from Dachang. A small benchmark.

4. Silver Xijiu 53%

Liquor style: Sauce-flavored, soft and elegant, refreshing

Silver Xijiu is called a hundred yuan by drinking friends The benchmark Majiu wine in the company is also Xijiu, the company's mid-to-low-end flagship product. Below the gold Xijiu is the silver Xijiu. Although they are both direct line products of Xijiu, the styles of the two are obviously different.

Yinzhi Xijiu is a popular sauce wine that dominates the mid- to low-end market. It has a soft body and does not have a spicy throat feeling. It has a slightly bitter taste and stays in the mouth for a long time. It is currently in the market The price is more than 100, and it is still acceptable as a Maotai-flavored ration wine in this price range

Unlike the golden Xijiu, which comes and goes quickly, the silver Xijiu is like a stream, and the sauce-flavored ration wine slowly fades away. It is released into your mouth, suitable for drinkers who don't like the bursting sauce aroma.

5. Jinsha Huisha Five Star 51%

Liquor style: Maotai aroma, soft and elegant, obvious lees aroma

If Maotai Maotai wine is the first, Langjiu wine Xijiu is competing for second place, and Jinsha Liquor is definitely in the third position. Jinsha has always claimed to be a good national wine, and at least it has done so in terms of low price and excellent quality. Jinsha Huisha Five-Star is Jinsha’s mid-to-low-end old main product, and it is the most cost-effective Jinsha Huisha wine.

Jinsha Huisha Wuxing wine is obviously yellowish in body and looks good in a hanging cup. The aroma has a light sauce flavor and a bit of alcohol. It's not punchy or spicy in the mouth, it has an average mellow taste, and the aroma dissipates a bit quickly. It goes down very smoothly, with a hint of sweetness and bad taste. The aftertaste is a bit bitter, but it dissipates quickly. Overall, the performance of Jinsha Huisha Five Star in this price range is quite eye-catching, and it also has a place among the ration wines of old wine drinkers.

6. Vintage Tan Liquor 2017 53%

Liquor style: obvious sauce aroma and light and elegant aroma

In Gulin County, Luzhou, Sichuan, there are two major Sichuan provinces in China. When it comes to Paijiang wine, one is Langjiu and the other is Tanjiu. At first, Tanjiu mainly supplied base wine. Later, based on the traditional sauce wine technology, it adhered to Daqu sauce-flavor technology. It is one of the few domestic wineries that adopts Daqu sauce-flavor technology.

The Nian Tan Liquor is a direct descendant of Tan Liquor. It adopts the double labeling method of "brewing year and canning year". Among them, the Nian Tan Liquor 2017 is deeply loved by everyone. Judging from the body of the wine, the color of the vintage Tan wine is slightly yellow, and the smell is of sauce, koji, lees, and paste, and the aroma is slightly pungent. The entrance is slightly sour, with prominent sauce and koji aromas. The wine is full-bodied and slightly strong, with prominent sweetness in the middle and a slight astringency at the end. The sweetness returns quickly after the mouth drops. The aftertaste is slightly bitter and the burnt aroma is elegant.

Due to the brewing process of Maotai wine, the price is generally on the expensive side. Wines in the price range of 100 to 250 yuan can still produce some Maotai flavor, but the shortcomings are still obvious. If you are making daily ration wine, Everyone can choose according to their own preferences.

There is no Maotai-flavor wine suitable for public consumption! If you really can’t drink other flavors, then I suggest you quit drinking!

Soy sauce is a condiment that we often encounter in our daily lives, but do you know the classification of soy sauce? Do you know how to choose the right soy sauce?

As the saying goes, "Seven things to open the door: firewood, rice, oil, salt, soy sauce, vinegar, tea." These are the seven things that ordinary Chinese people in ancient China were busy with for life every day, and have become a Chinese proverb. From "opening the door" (starting the normal daily operation of the family or running the household and maintaining a living), there are seven necessities for daily life, namely: firewood, rice, oil, salt, sauce, vinegar, and tea. These seven things show the various necessities of daily life in the home.

Today, these seven things have a very different meaning from those in ancient times. In addition to generally referring to the necessities in people's families, they also show a close relationship with people's health.

So, how much do you know about the sauce used as seasoning, which is today’s soy sauce? What does it have to do with our health?

Relevant records show that as early as 3,000 years ago, my country began to brew soy sauce with animal meat such as cattle, sheep, deer, fish and shrimps. The soy sauce at this time was called " Sauce", only a few nobles are qualified to eat it. Later, it gradually evolved to be made with beans and cereals. Since the raw materials were widely available, soy sauce was eaten by ordinary people. At this time, soy sauce was only used to make the dishes taste more delicious.

Since the development of soy sauce, the variety is no longer single, nor is it the traditional brewing process. There are also prepared soy sauce and chemical hydrolyzed soy sauce. Among them, brewed soy sauce is the best choice. During the brewing process, soy sauce not only produces umami substances, but also produces vitamin B12, which makes the nutritional content the highest. Preparing soy sauce is second, and chemically hydrolyzed soy sauce, also known as acid hydrolyzed vegetable protein seasoning liquid (HVP for short), is made from defatted soybeans, peanut meal, wheat protein or corn protein containing edible vegetable protein as raw materials, hydrolyzed by hydrochloric acid, and then made Liquid umami condiment. Therefore, its nutritional content is extremely low and contains almost no nutrients. Moreover, a toxic substance called trichloropropanol may be produced during the hydrolysis process. The word "brew" will be marked on the label of brewed soy sauce. If non-brewed ingredients are added, the word "brew" will not be marked on the label!

When buying soy sauce, in addition to checking whether it is brewed soy sauce, you should also pay attention to the grade of soy sauce. It is mainly divided by the amount of amino acid nitrogen contained in every 100ml of soy sauce. Special grade is 0.8g/100ml, first grade is 0.7g/100ml, second grade is 0.55g/100ml, and third grade is 0.4g/100ml. Special grade soy sauce has better texture and umami flavor. It can be said that the higher the amino acid nitrogen content, the higher the grade, and the lower the content, the worse the umami taste.

In order to cater to the tastes of the public, soy sauce has also begun to "disguise", and various flavors of soy sauce are emerging: seafood soy sauce, cold soy sauce, fresh soy sauce, etc. How to know the "true identity" of these soy sauces? Looking at the ingredient list, you will learn that although there are scallops in seafood soy sauce, the decisive factor is some food additives such as disodium succinate. As for freshness-enhancing soy sauce, it mainly contains sodium glutamate (the main component of MSG), disodium 5'-inosinate, and disodium 5'-guanylate. Although these three ingredients are basically found in soy sauce, In freshening soy sauce, use more amount than in other flavored soy sauces. Therefore, when choosing soy sauce, don’t be blinded by the name.

“Why do some soy sauces contain preservatives while others do not?” Soy sauce without preservatives such as sodium benzoate actually contains a natural preservative-salt. This kind of soy sauce has very few ingredients, but the salt content is often higher than that of soy sauce containing preservatives. Therefore, it is better to use this kind of soy sauce. When growing soy sauce seasoning, remember to add less or no salt to avoid some chronic diseases caused by excessive salt intake. For patients with high blood pressure, hyperglycemia, and hyperlipidemia, they must pay attention to the dosage when using this soy sauce.

There are a dazzling array of soy sauces in supermarkets, including children's soy sauce, pregnant women's soy sauce, iron-fortified soy sauce, etc. How to choose soy sauce has become a difficult problem. A brief introduction to several types of soy sauce:

1. According to usage: dark soy sauce has a stronger coloring effect than light soy sauce and can be used for dishes that require coloring. Freshness-enhancing soy sauce contains a lot of chicken essence and MSG, so it is not recommended to add these seasonings during cooking. As for cold soy sauce, using cold soy sauce eliminates the need to laboriously chop onions, ginger, garlic and other seasonings, making it quick and convenient. However, cold soy sauce only contains ginger and garlic flavors, so it does not have the health-care effects of garlic and ginger. And table soy sauce can be eaten raw or used for cooking!

2. According to nutritional content: soy sauce with the word "first tap" on the label will have higher nutritional content, especially vitamin content, and better taste, while three-step sauce has the least nutritional content. , the weakest type of umami. Straw mushroom soy sauce, seafood soy sauce, etc. generally have umami substances after adding corresponding flavors, but they do not have the nutrition of straw mushrooms or seafood.

3. According to function: Iron-fortified soy sauce is more suitable for children, adult women, pregnant women and other people who are prone to iron deficiency anemia.

The salt content of thin salt soy sauce is low, and the amount of salt is low, making it more suitable for people who need to control the "three highs" of high blood pressure, diabetes, and hyperlipidemia.

Another problem that troubles us is "should we put soy sauce first or last when cooking?" In my house, I always put the soy sauce first, because the soy sauce has a strong flavor. In fact, the time for adding soy sauce has a certain relationship with the cooking method:

1. Stir-fry: It is generally recommended to add soy sauce last. Currently, there are many ingredients added to soy sauce, especially some umami ingredients. Excessive oil temperature may cause these ingredients in soy sauce to decompose and the umami taste will become lighter. Therefore, it is recommended to add soy sauce when cooking, and the amount should not be too large.

2. Stew: It is generally recommended to put it in the middle. Stews are generally inseparable from meat. No matter what kind of meat it is, if you add salt too early, the meat will not be cooked easily and will become old easily. Generally, salt is added in the middle. Because soy sauce contains salt, in order to avoid stewing for too long and causing the meat to become stale, soy sauce is placed in the middle to ensure the freshness and tenderness of the meat.

Health Tips: Who should control their intake of soy sauce

1. Patients with diabetes, hypertension, and coronary heart disease should limit soy sauce just like salt: the salt in soy sauce, Sodium glutamate, sodium benzoate, disodium 5'-inosinate, disodium 5'-guanylate, etc. all contain sodium.

2. Gout patients: Soy sauce contains nucleotides to enhance its freshness, and soybeans themselves contain purine components, which are strictly controlled by gout patients. Gout patients often damage the kidneys, and kidney patients must strictly control salt. Soy sauce contains salt, so it must also be controlled.

Although soy sauce is just a small seasoning in the kitchen, it has profound knowledge and understands the basic knowledge of soy sauce. Let’s make healthy soy sauce together.

With the development of the liquor industry, many liquor companies have started to play with Maotai-flavor liquor brands. Nowadays, there are many Maotai-flavor liquor brands on the market, and the price of Maotai-flavor liquor ranges from tens to hundreds of yuan. It ranges from RMB 1,000 to several thousand yuan. Faced with so many Maotai-flavor liquor brands, how should you choose?

What are the Maotai-flavor liquor brands: Moutai, Feitian Moutai, Seven Weapons Liquor, Qian There are many Maotai-flavor liquor brands such as Xiaolu Maotai Liquor and Maotai Liquor.

Most of the Maotai-flavor liquor brands are produced in Moutai Town, Kweichow, and are made from local wheat, water, and sorghum in Maotai Town. They use traditional Maotai-flavor craftsmanship and undergo a one-year production cycle. It is made from grains, nine times of cooking, eight times of fermentation, seven times of wine extraction, and five years of cellaring. Generally, high-quality Maotai-flavor liquor has the characteristics of outstanding Maotai aroma, rich and mellow body, fragrant but not bright, low but not light, and lingering fragrance in the empty cup.

How to choose high-quality Maotai-flavor liquor, it is very practical to remember these points!

1. Look at the packaging: The edges of the packaging of high-quality Maotai-flavor liquor are neat and tight, with no elasticity. There are no unevenness, seams and other phenomena, and the bottle body has no cracks or blisters.

2. Look at the label: the wine name, manufacturer name, address, product standard number and quality grade, ingredient list, alcohol content, net content, flavor, production date, specifications, and production license should be clearly marked Certificate number and other information.

3. Look at the bottle cap: High-quality Maotai-flavor liquor is generally an aluminum metal anti-theft cap. The cap body is smooth, uniform in shape, easy to open, and the pattern and text on the cap are neat and clear, with tight matching.

4. Look at the body of the wine (for glass bottles, for other packages, pour the wine into a glass for observation): Hold the wine bottle in your hand, slowly turn it upside down, and look at the bottom of the bottle against the light. High-quality Maotai-flavor liquor should be clear, colorless or slightly yellow, not glossy, not turbid, and free of suspended matter

5. Look at bubbles/flowers: close the bottle cap tightly and invert the bottle body. High-quality Maotai-flavor liquor should be white, finely divided, evenly distributed, with obvious density gaps that disappear slowly.

6. Smell the aroma: put your nose close to the mouth of the cup. High-quality Maotai-flavor liquor has a prominent sauce aroma, which contains sauce aroma, burnt aroma, and paste aroma. Its aroma is complex and lingers in the empty cup.

7. Taste: drink a small amount of wine and spread it on your tongue. High-quality Maotai-flavor liquor should have high acidity, mellowness, and a strong sense of comfort

Brewed and produced by your own winery! Welcome to the factory to pick up the goods. Good wine is actually not expensive. The main thing is to find the right channel