Is old white powder better than Fenjiu?

The liquor evaluated this time is 42 degrees 475 ml Laobai Fenjiu, and the quality of a single bottle of national standard excellent liquor is 100 yuan.

Let's talk about drinking experience first. The biggest feature of this is the blending, which restores the old traditional flavor, that is, the entrance is slightly sweet, a little irritating, stronger than the aroma of the same degree, and you can drink some refreshing bitterness. The whole is always sweet. The excitement and bitterness I am talking about are not shortcomings, but the fragrance of traditional Daqu. It's just that we don't like bitterness and excitement when drinking now. Therefore, many wineries also deliberately adjust the wine to be soft and mellow. In fact, a complete good wine has a mixed, harmonious and comfortable taste. This 42-degree old white marsh Specifically, the advantages are as follows: its smell is single, that is, pure and comfortable fruit aroma, with a fresh, fragrant and refreshing feeling, which is completely different from the richness pursued by Luzhou. The entrance is slightly sweet, which is a slightly sour fruit, much like the taste of sweet apricots. The aftertaste is also slightly sweet and clean. The overall aroma is consistent, pure and natural, without unnecessary changes. The reaction is very good after drinking. I drank more than three ounces an hour, and there was no problem.

In addition to the shortcomings, this wine is at the level of 100 yuan, and the shortcomings are not obvious. If you have to choose, there are four points. The first one is that the aging degree is not enough, and it is really the excitement of drinking new wine. This is pungent, but not strong. Second, the aftertaste is bitter. Although this is the characteristic of traditional flavor, the bitterness of this wine is slightly obvious. The third is limited to the degree. The aroma of this wine is a little small and short. The fourth is the aged aroma of this wine. Aging aroma is a feeling, that is, the law of aroma coordination, but agarwood is not fresh enough and the taste is not soft enough. I just mentioned that this wine is slightly sour and sweet, so I want to explain it in particular. There is no such word in the professional evaluation of good wine, and wineries are reluctant to talk about their own wine acidity, because acid is not the pursuit of good wine, but the moderate and natural acid production through normal fermentation can play a role in buffering and stimulating the wine body, and acid is also the precursor of ester production. In the comparison of various flavor types, the highest acetic acid content is Fen-flavor liquor. I simply summarize the technology of Fenjiu and the cost performance of this wine in one sentence. The raw material of Fenjiu is sorghum, which is steamed, mixed, put into a ceramic jar, fermented in soil for 28 days, and then steamed out. After steaming the remaining fermented grains, ferment for 28 days before steaming them out. Two kinds of steamed wine mixed together is Fenjiu.

Under the technology of Fenjiu, I want to say something I haven't said before. The first point is that merchants promote Fenjiu as the cleanest wine. How do you understand this cleanliness? This cleanliness does mean that there are few aroma components, but there is no old pit mud in the technical requirements of fragrance, so it cannot be said that Fenjiu is the cleanest and others are unclean. If it is less than anyone else, 12 rice flavor is the least. The second point is the cost performance of incense. Fen-flavor liquor has the advantages of strong technology, simple sauce flavor, fast production cycle, few components and few blending combinations. Therefore, the high-end exquisite liquor will have a relatively small change in its body. Therefore, the quality difference between Fen-flavor liquor and Maotai-flavor liquor is not as obvious as that between Luzhou-flavor liquor and Maotai-flavor liquor. Therefore, the price-performance ratio of too expensive fen-flavor wine is relatively poor. I finished reading the craft and wine reviews,

Let me talk about the brand packaging of the old white powder and the cost performance of this 42-degree single product. Personally, I think the gold content of the old white powder brand is the best in Fenjiu. Because 19 15 World Expo won the first gold prize, it is called old white powder, not green pollen. Moreover, among the four categories of Fenjiu, namely Bofen, Blue Powder, Old White Powder and Bamboo Leaf Green, only the hook of the old white powder is of traditional flavor type, and the packaging is also of traditional flavor type. It's just a simple jar with a small cup on it, which is quite practical. But in terms of cost performance, I think the price is a bit high, and many Luzhou-flavor flavors can be selected at the same price. Choosing incense is really the only one in Fenjiu. It's really expensive to drink old traditional incense, either 42 degrees 100 yuan or 53 degrees 160 yuan. So I suggest drinking Fenjiu and buying Bofen series. The wine quality of old white powder is better than that of Bo powder series, but I don't think the triple price difference is worth it. There may be some excitement and bitterness that are not suitable for this traditional flavor. Fen-flavor liquor scored 40 points for color, aroma and lattice, and the final score was 33 points. Brand and cost-effective full score 10, I gave 6 points, plus the basic score of 50, and the final total score was 89. The high quality score of 89 belongs to the third grade in the evaluation and classification because of the traditional wine quality and brand influence. I lost points because of the cost performance. I think it's because the brand premium of Fenjiu is too high, the production cycle of Qingxiang technology is relatively fast, and there are more choices of other flavor types at the same price. Therefore, the price/performance ratio of old white powder is not very good.