Rural brewing is all pure natural grain wine, why is the market not good?

It's a little annoying to read the comments. People who don't understand traditional winemaking are talking nonsense.

1. Use inferior raw materials

As long as you really do traditional solid-state brewing, you don't need to worry about the quality of raw materials at all. Even if you don't give away inferior raw materials, 100 kg of high-quality sorghum is only 180 yuan, and inferior sorghum is free. In the same time, the same process consumes the same energy, 40 kg of high-quality sorghum is produced, and 30 kg of inferior sorghum is produced. The cooking and fermentation of inferior sorghum are more likely to cause mixed bacteria and bitter wine. Excuse me, is the money and profit obtained after the final sale the same? This process also bears the risk of miscellaneous bacteria and the consequences of losing liquor customers?

2. Is the small workshop poorly equipped and unsafe?

First of all, small workshops can only be opened after being approved by the formal administrative department. Secondly, the security department also conducts various tests from time to time. If the quality of liquor is unstable, can it be allowed to continue? Finally, what is the profit of making traditional craft wine in small workshops for one year? If there is a food safety problem, is the compensation enough?

The most important thing is that the traditional craft has lasted for 700 years. Can I hear that there is something wrong with the real traditional craft pure grain wine?

3. How can small workshops achieve food safety?

Unsafe liquor mainly comes from fusel alcohol in liquor, especially methanol, but brewing is inseparable from methanol, and pectin in raw materials is the carrier of methanol. Generally, as long as the liquor is thoroughly cooked and fermented in strict accordance with the traditional technological process, the head must be pinched and the tail must be removed when distilling the liquor, and each batch of liquor must be tested by methanol test paper, and finally it can be naturally aged under the condition of safe content, so all kinds of harmful substances in liquor can completely meet the safety standards.

4. Why do many large wine companies raise methanol?

First of all, many large wine companies do not make their own wine, and most of them buy base wine from small workshops and wineries to produce wine. Most of the base wines have not been aged, and even many of them have not been cut off. Therefore, it is necessary to reach the safety standard through the steps of equipment filtration and adsorption chemical aging. The base liquor after filtration and adsorption chemical aging also removes beneficial alcohol esters together, losing the original taste of liquor, so it is necessary to add various alcohol esters.

5. The difference between mixing and integration

Traditional craft brewing must go through blending process after taking wine, and its purpose is to adjust the required taste and alcohol content. But blending is only a mixture of wine and wine, and no ingredients other than wine are added. However, blending is to mix various chemical additives with wine in a certain proportion, which is essentially different. The requirements for brewing technology are not high, but the requirements for blending are very high, and the requirements for blending are thousands of miles away.

First of all, good wine must be pure grain wine, but pure grain wine is not necessarily good wine. Although we often hear the saying, "My father's friend, his cousin's country liquor thief, is delicious, absolutely pure grain and good wine, and it is the best wine I have ever drunk." Indeed, there are also good wines brewed by small workshops in rural areas, and the winemakers are all acquaintances, which naturally adds a little more trust.

But more are wines with uncontrollable quality. Every time the wine quality is uneven, the content of harmful substances in the wine liquid can not meet the factory standard. Due to the technical and financial constraints of rural liquor-making, the quality of liquor can not be guaranteed in the process of liquor-making, and substances harmful to human body such as methanol, fusel oil and heavy metals may exceed the standard.

And these small workshops don't need quality inspection. Brewing depends on experience and luck, and the quality and taste cannot be guaranteed. Maybe this time you ordered pure grain wine with good taste, and next time it may be inferior pure grain wine. This kind of wine can be drunk by yourself, but it is obviously a very irresponsible behavior to consumers and a cheating behavior.

Secondly, this is an era of deep wine and fragrant alleys, and people pay more attention to health. People prefer to buy things through formal channels when eating and drinking. The wine brewed in rural areas is still an acquaintance even if it is really pure grain wine. As a three-no product, according to the current consumption concept, it is really difficult to get more people's recognition like the liquor in a regular winery.

Now is an era when consumption is king. Unlike the lack of materials in the 1950s and 1960s, people are now grabbing goods instead of choosing them. It can be said that in the current liquor market, except Moutai, the supply of other liquors basically exceeds demand. Rural self-brewing is no exception. Without the approval of consumers, you can't open the market, and the sales volume is naturally not good.

Therefore, in order to promote the real pure grain wine, we must at least get rid of the identity of "three no products" and then work hard on the quality of the wine to ensure that all substances in the wine meet the standards and can be stably preserved, without distinction between good and bad. Only through some proper marketing propaganda can we open the market and bring more pure grain and good wine with high cost performance to many drinkers.

It can only be said that rural self-brewing is equivalent to daily street stalls, and it is difficult to ensure the quality and hygiene of wine. Therefore, for people who drink, if they don't drink, they feel very reliable, and it is better to choose the wine produced by regular wineries. After all, some regular wineries produce a lot of pure grain wine with high cost performance, and relatively speaking, the quality and health of the wine should be guaranteed.

The wine in a small wine shop is not good in a strict sense, even worse than some blended wines from big factories, although the wine in a small wine shop is really made of grain.

This is mainly because many small hotels buy machines. According to the method taught by the seller, the fast fermented wine brewed with corn tastes bitter and spicy, which is not suitable for Chen Fang. Coupled with poor packaging, no relevant procedures and no testing by national testing institutions, it is impossible to sell in large quantities in the market.

Speaking of which, there may be friends to argue. In front of our house, it seems that the wine brewed with grain is not as good as the blended wine of the big factory.

It is necessary to simply popularize the knowledge of brewing here.

The first thing to pay attention to is the pit. You can go and see if this is the mud pond in front of your house first. If it is a cement pool, it must be wrong. There is only one more word in the mud pool and cement pool, so there is more water in the wine.

Next, let's see what ingredients he uses. If pure Daqu is added with sorghum, this wine is no problem. If corn is fermented by glucoamylase, I can only hehe.

Then look at his fermentation period. Generally, the minimum fermentation period of Luzhou-flavor liquor is two months, under which glucoamylase and yeast powder are used. This wine industry is called rapid fermentation. Wine is indeed wine, but it tastes bad, has insufficient aftertaste and is not suitable for storage.

These are relatively simple, and it doesn't make much sense to tell you more complicated ones, because laymen only need to know the quality of wine, and there is no need to learn so much. Just as I only care about liquor and Luzhou-flavor liquor now, I don't want to know anything else. After all, a person's energy is limited, and it is true to know more about what he often uses, but knowing too much will definitely affect the industry he is engaged in, which is a bit overreaching.

In fact, most consumers have never seen or seen the production process of an incomplete winery. Then what you need to know is how to identify a good wine, especially before drinking. It is most important to know the quality of the wine that will be poured into your stomach.

Of course, I am very, very happy and grateful wherever my friends pay attention to communication.

Rural wine making is not all pure grain wine! Because there are many people in rural areas who don't understand wine, they all make wine through simple techniques according to the theory of selling qu. I'm also a winemaker. I hate so-called "new technology". High-yield koji was actually used to produce alcohol in the 1960s. Many people have tried high-yield and seemingly pure grain. In fact, the quality of wine brewed with high-yield distiller's yeast is very poor, which is essentially different from the wine brewed by our old technology and distiller's yeast! A catty of 52-degree pure corn wine 15 yuan is in short supply, and some factories can't sell a catty of 52-degree corn wine 10 yuan produced by high-yield koji, which shows that consumers can't cheat! If you want to make good wine, you must first understand wine, which requires technical support, and you can't make it by selling a few koji!

This question is very interesting. Although young people drink less now, the total number of people who drink in China is still very large, which supports many liquor markets in China. With the improvement of people's living standards, people began to pay attention to drinking good wine, but the price of good wine rose too fast. Pure grain wine brewed in rural areas is also a good choice, but we often find that the sales of wine brewed in rural areas are not so good. What is the reason?

No matter what the product is, the market is a standard to test the market. Although we say that many famous wines are drunk by brands, we have to admit that the quality of brand wines is much higher than that of many homemade pure grain wines. By collecting data, we can find that, whether online or offline, most of the products with good sales and high prices are pure grain and wine. Of course, some blended wines are also welcomed by some friends, but for most people, they like to drink pure grain wine.

Pure grain and wine are also good or bad. For example, in recent years, many maotai-flavor wines advertised have to be selected several times, and the quality of the wines selected at different stages is also very different. For our rural self-brewing, although it will be pinched from beginning to end, most of the wines are mixed together.

In addition to this factor, the quality of wine brewed by different winemakers in different regions is also very different. Many small wineries do not test raw materials or evaluate the quality of wine, which will lead to poor stability of wine.

Now the society has developed, but some winemakers may still insist on the idea that the fragrance of wine is not afraid of the depth of the alley. They always feel that their wine-making skills are great, and friends who like to drink will naturally come to you. But please look at the famous liquor companies such as Maotai, Wuliangye and Langjiu, and how high their annual marketing expenses are. These enterprises are well-known, why do they spend money desperately on advertising?

Of course, some friends who make wine are more free and easy and don't want to make the enterprise too big. Thinking about business is also a headache, or some friends are bent on making wine and don't want to do too much publicity, which will cause the brewed wine to have influence only in a certain range, and its popularity in other regions is not high, so the sales volume will naturally not be too good.

The key to the quality of rural wine is that there is no good marketing, which leads to the failure to sell good things at good prices. Unlike other big wineries, there is a special marketing team, which is beautifully packaged and can sell more, but the actual wine is similar. For example, our winery has put a lot of wine and hasn't sold it for several years.

Let's start with food safety. Now people pay attention to food safety. In addition, in recent years, there have been too many food safety news concocted by various black-hearted businesses, and everyone's trust in many domestic foods is very low. So most people don't believe what you said is pure food without additives, unless they trust you very much.

Secondly, from the perspective of sales, small workshops are usually small in scale, with less funds and fewer natural sales channels. They can only rely on their acquaintances to sell, and natural sales are not ideal. At present, if you really have the technology to brew good wine, you can expand your audience through the internet and spread it from the media. You can also cooperate with local tourist attractions or other crowded places to sell, but pay attention to your wine without QS, so don't sell it in the supermarket, but it's okay for someone to ask you to buy it for him.

Finally, talk about whether the manual process can make a safe bar. Some critics think that only big manufacturers can be reliable, but I don't quite agree. . If only the big factories were reliable, there would be no incidents of adding plasticizer to liquor in the past few years! I think it is inevitable to brew safe and good wine strictly and scientifically. Small-scale production itself is easier to control, but because of the troublesome supervision and low tax revenue, direct small-scale production is not allowed in China at present. Therefore, it is impossible to have a small factory that can make personalized wine and craft beer like foreign countries, and it can only have the taste of a big factory.

The quality and publicity effect are not good! At present, everyone recognizes bottled wine, but people who like to drink wine like pure grain and pure wine.

Trust issues. Why do people believe that your wine is pure grain wine?

The second is the way to buy, the channel to buy, the customer wants your wine, how do you know you have wine?