So are your feet. Why is Laotan sauerkraut accused, while Maotai Liquor Qu is fined?

With the exposure of the incident of stepping on sauerkraut, Laotan sauerkraut has been accused by most netizens. However, we should know that Maotai liquor koji is also made by the production staff in the production process, but Maotai liquor is still loved by many people today, because the production technology and inspection standards of Maotai liquor koji and Laotan sauerkraut are very different.

The production standard of Maotai liquor koji is different from that of sauerkraut. First of all, we should know that liquor and sauerkraut are very different in the production process. You know, wine-making is the oldest traditional craft in China, but today's modern equipment can't make a satisfactory taste. Especially Maotai's distiller's yeast, if it is produced with modern industrial equipment, the quality and taste of the produced liquor are far below people's expectations. Therefore, Maotai's koji is stepped out, and only in this way can the taste of liquor be guaranteed to a greater extent.

However, we should know that although Maotai's koji is made by foot, the staff must strictly abide by the regulations in the process of stepping on the koji, and the production workshop of the wine-making channel also requires the staff to wear sanitary clothes before entering. At the same time, after koji is trampled, it needs to go through a series of production processes to produce liquor that satisfies us.

Moreover, we should know that distiller's yeast is only one of the raw materials of liquor, and sauerkraut is a food that people can eat directly in their daily lives. And that's why the situation of two people is different, although they are both stamped with their feet.

The quality standard of Maotai is different from sauerkraut. At the same time, we should also know that the quality standard of Maotai liquor koji is very different from that of sauerkraut. We should know that liquor has relatively perfect quality standards at home and abroad, and the quality standards of sauerkraut can be said to be varied. This is because the production process of sauerkraut is very simple compared with the production of liquor koji, and the raw materials for making sauerkraut are also common vegetables in the market.

Moreover, we should know that the propaganda of Maotai is very different from that of Laotan sauerkraut. I believe that many friends who are concerned about liquor know that Maotai once publicized that his distiller's yeast was made by artificial stepping. In fact, this kind of publicity is to tell the public that some of the raw materials of their own liquor are stepped out with their feet. If drinkers care about this, don't buy their liquor.

However, the old altar sauerkraut is different. In the process of publicity, he always claimed that his sauerkraut was fermented by the old altar through multiple processes, and that his sauerkraut had high hygiene and safety standards. But in the end, the facts didn't match his propaganda. And that's why sauerkraut and liquor starter are the same, and why there is such a big gap.