What is the future outlook for the soy sauce liquor market? The day before yesterday, a friend of mine said he wanted to do Maotai town wine agent, please teach you experts.

Four mainstream liquor flavors and eight derivative liquor flavors

In the early years of the country's founding, the brewing industry was still in the recovery stage, and the production of liquor was managed by the State Monopoly Bureau. 1952, China held the first national evaluation of liquor, which is a poor evaluation of the conditions of the jury, while the jury is aware of the differences in the production process of the winery and the flavor of the product, but there is no uniform classification. However, there was no unified classification of liquor, and the selection indexes were mainly determined by the laboratory indexes and sensory characteristics. 1963, China held the Second National Wine Evaluation Conference, and the strong aroma liquor with thicker external aroma accounted for a greater advantage, and the top four of the eight famous wines were all occupied by strong aroma liquor. 1979, China held the Third National Wine Evaluation Conference, and for the first time China's liquor was differentiated according to aroma, and initially established In 1979, China held the Third National Wine Evaluation Conference to distinguish Chinese liquor according to its aroma for the first time, and initially established the four basic aroma types, i.e., soy sauce, strong aroma, clear aroma and rice aroma, and the rest of the aroma types are collectively known as other aroma types. Among them, the soy sauce type of liquor with "soy sauce prominent, elegant and delicate, mellow body, long aftertaste," the flavor characteristics of the prominent. Accompanied by the rapid development of the liquor industry and the gradual deepening of scientific research, from the four basic aromas separated from the eight derivative aromas; at present, *** there are twelve types of liquor aroma in line with national standards.

The production process of soy sauce-type liquor is more complex, and the brewing cycle is longer than other types of flavor. High-quality soy sauce-type liquor from the feed to the finished wine production cycle of 5 years, including fermentation to distillation time-consuming 1 year, after 3 years of storage in accordance with different ratios, levels of blending, blending and storage for 1 year, and then fine-tuning before leaving the factory. Strongly-flavored liquor adopts the brewing process of solid fermentation in the mud cellar, renewed trough batching, and mixed steaming and burning, with a production cycle of more than 1 year, in which the fermentation period is 45-60 or 60-90 days and the storage period is more than 1 year. The quality of the base wine yield of strong-flavored liquor depends on the age of the cellar, the older the cellar, the better the quality of the cellar mud, and the richer the flavor substances produced by the wine body in the fermentation process. The production cycle of clear-flavored white wine is about 1 year, with a fermentation period of 21 or 28 days and a storage period of more than 1 year. The clear-flavored white wine adopts the brewing process of clearing hawthorn by steaming, fermenting in the ground tank, and clearing the second clearing by steaming, and the clearing of the pasteurized sorghum by fermenting for two times, and distilling out the wine by brewing equipment for two times, and the wine obtained by the first pure grain fermentation and steaming is big hawthorn wine, and the wine obtained by the second pure ester fermentation and steaming is two hawthorn wines.

The brewing process of soy sauce-type liquor is divided into four kinds of Kunsha, broken sand, turning sand, string sand, and the most representative and highest-quality Kunsha process. Kunsha (also known as bundled sand) process refers to the use of high-temperature fermentation with a high degree of integrity of more than 80% of the sorghum, strict compliance with the requirements of the "four high and three long" and the traditional "12987" manufacturing process, brewing and storage time is the longest, and the highest production costs. Crushed sand process will grind all the sorghum into powder, through the pretreatment and mixing saccharification fermentation agent and then into the cellar fermentation, generally after two or three rounds of baking can be taken out of the grain in the wine, compared to the Kunsha wine, crushed sand wine production cycle is shorter, at least one year can be baked for 2~3 cycles, the rate of wine is higher, but the wine body level is slightly singular, taste is not mellow enough. The process of turning sand uses the lees that should be discarded from the last pickup of Kunsha liquor, and then adds crushed sorghum and quill for fermentation and distillation. Due to the poor production process, only a little bit of sauce flavor is added to the wine compared to cooking alcohol, which can lead to a bitter taste in the mouth and an overpowering miscellaneous flavor. String sand process will be Kunsha wine production process should be discarded lees placed in the still, and then add a certain proportion of edible alcohol and spices, etc., belongs to the solid-liquid collocation of alcohol, production costs are relatively inexpensive, poor quality, and is currently banned within the town of Maotai.

The capacity of saucy liquor in 2021 and 2020 is basically the same

According to the statistics of KwonTu Saucy Wine Workshop, China's saucy liquor production capacity is on the rise overall in 2019-2021, and the production capacity in 2021 will be about 600,000 kiloliters, which will be basically the same as that of 2020, and will account for about 8.4% of the total liquor production capacity in China. 8.4% of China's total liquor production capacity. Compared with 2020, the main reason why there is no growth in the production capacity of sauce-flavored liquor in 2021 is that: Renhuai (Moutai Town) production area is affected by environmental protection rectification and other comprehensive reasons, resulting in an overall reduction in production of about 20% in the Renhuai (Moutai Town) production area, which, to a certain extent, offsets the increase in production of Xishui, Gulin, Jinsha, Zunyi and other production areas.

Sauce-flavored liquor sales revenue has grown year after year

Since 2016, Moutai batch prices have continued to hit new highs, the brand power to the next level, the stars, other sauce-flavored liquor producers have begun to make marketing efforts to disseminate the culture of soy sauce and cultivate the soy sauce consumption atmosphere, in the channel to promote and demand for the continuous expansion. Beginning in 2019, soy sauce-type liquor is obviously rising, and the industry has entered a high boom development stage. According to the statistics of Kwantu Sauce Wine Studio, in 2019-2021, the sales revenue of China's saucy liquor increased year by year, and the sales revenue reached 190 billion yuan in 2021, a year-on-year increase of 22.60%, accounting for about 31.5% of the sales revenue of China's liquor industry.

For more research and analysis of this industry, please refer to the Market Demand and Investment Strategy Planning Analysis Report of China's Baijiu Industry by Prospective Industry Research Institute