It is also maotai-flavor liquor, why is the price gap very large?

In Maotai-flavor liquor, many wine lovers turned to Maotai-flavor liquor. With the deepening of people's understanding of maotai-flavor liquor. It is also the peak season of liquor, and many friends will find problems when they buy maotai-flavor liquor. At present, the price of Maotai-flavor liquor is more and more chaotic in the market, and the price of Maotai-flavor liquor is uneven. This is mainly related to the technology of maotai-flavor wine and other factors. The production technology of Maotai-flavor liquor is not the Khun Sa technology of Maotai liquor for one year, but also includes sand crushing technology, sand turning technology and sand stringing technology. Because of the different input costs, it also affects the price of Maotai-flavor liquor.

Khun Sa wine technology is produced in strict accordance with the traditional maotai-flavor wine technology, and the whole production cycle is as long as one year. Sand twice a year, cook nine times, ferment eight times and wine seven times. The last base wine must be stored for more than three years before leaving the factory. This process requires a lot of raw materials. First of all, sorghum must be intact, and the crushing rate is less than 20% of red sorghum; Secondly, sorghum must be a natural and pollution-free Guizhou red silk sorghum variety. So we can finish seven rounds of wine selection. This is sorghum from other places. After 3-4 rounds, the grain essence may not be turned into wine. This process is equivalent to pressing flour and rice into wine, instead of pursuing speed, it only pursues moisture.

We can understand it as a simplified version of Khun Sa process, aiming at improving the liquor yield and speeding up the production efficiency. The crushing process of broken sand makes sorghum completely crushed, and the capacity of liquor naturally increases, so the brewing process also needs secondary feeding, but it is not so complicated to take wine seven times, and two or three times is enough. Compared with Maotai-flavor liquor produced by Khun Sa process, this method is easier to enter, but it is also lighter. The so-called Fansha wine is made by adding some new distillers' yeast and raw materials to the old wine on the basis of Khun Sa Jiuzhu. Therefore, this kind of wine has short production cycle, high output and relatively poor quality. Many low-end brands of wine in the market are using this production process. Sand-channeling craft wine, also known as fragrant wine, is made from Khun Sa craft wine and edible alcohol after nine times of cooking. This wine doesn't have too many technical requirements. In principle, distiller's grains can be used for production, and the corresponding wine quality ratio is poor. This kind of wine is poor in quality and low in cost, and can't meet the standard of maotai-flavor wine, so it was eliminated by the market.

The most expensive Maotai-flavor liquor on the market must have its brand value and excellent brewing technology. A good and cheap Maotai-flavor wine is inseparable from cheap brand value and manufacturing technology. Maotai-flavor wine, which is ridiculously cheap, will be priced at its own cost and profit, so there is a reason for its high price and a reason for its low price. As the saying goes:? Good wine is not cheap? But not cheap wine is not necessarily good wine.