The brewing of alcohol-flavored wine is a kind of wine obtained by steaming the discarded distiller's grains with Daqu Khun Sa Maotai-flavored wine, adding edible alcohol and spices.
Brewing cost is low. Strictly speaking, this kind of wine is not maotai-flavor wine. This kind of wine has a light sauce flavor and a heavy alcohol flavor. Although it has a little sauce flavor, it is a new technology alcohol wine with a spicy taste and a particularly heavy alcohol flavor.
Anyone with a little experience can taste this wine.
The physical and chemical indexes of this wine meet the national standard, and the additives added meet the national standard; However, this wine does not conform to the flavor characteristics of wine in sense, so it can be basically concluded that it is a blended product of edible alcohol.
The biggest deception of this wine is that it is under the banner of pure grain, non-blending and traditional technology, and the standard number used is also the standard of Luzhou-flavor solid fermentation, but in fact it is liquid liquor.
The traditional sauce liquor is the current national standard of maotai-flavor liquor (GB/T26760-20 1 1), which clearly stipulates that maotai-flavor liquor should not contain edible alcohol or aroma-presenting, flavor-presenting and color-presenting substances produced by non-liquor fermentation, but should be made from sorghum, wheat, water and other raw materials by traditional solid-state fermentation. This standard is Daqu maotai-flavor Khun Sa liquor.
At present, the wines in Maotai Town are divided into Daqu Khun Sa Sauce, Shattered Sauce, Bran Sauce and Fansha Sauce.
In addition, there are alcohol-steamed wines that are not maotai-flavor wines, and low-end maotai-flavor wines are sold in the market, which are basically such products.
Daqu Maotai-flavor Khun Sa sauce wine is the wine with the longest brewing cycle, the most complicated brewing process, the largest proportion of grain consumption and the most fragrant substances in the world.
Daqu Maotai-flavor Khun Sa sauce wine also has the highest cost, and the cost of a catty of wine is as follows:
(1)2 3.30=6.60 (Xiaoliangliang)
(2)2 1.70=3.40 (Quyao)
(3)11.20 =1.20 (artificial salary)
(4) 1 0.20=0.20 (management salary
(5) 1 0.30=0.30 (big coal)
(6) 1 0.20=0.20 (hydropower)
(7)10.10 = 0.10 (tool wear)
This does not include the cost of other assistive devices.
A retort pouch needs to be fermented for 8 times and the wine is taken for 7 times to complete a production cycle.
The lowest market price of newly brewed liquor (referred to as base liquor) is sold at 20 yuan/Jin, and it rises at the price of 5~7 yuan every year.
For example, (the initial price of 20 yuan is the floating price of 6 yuan in five years =50 yuan), which is the price of liquor after five years. This is only calculated according to the standard low value.
But in practice, the price is determined according to the year and quality of the base wine.
Like three years, it can be sold for 50~80 yuan/kg; Five years can be sold 100 yuan/kg.
How to identify traditional sauce wine?
The folk "Khun Sa" generally refers to the traditional sauce wine, which takes Moutai as the benchmark, regardless of the cost and only cares about the quality. It is easy to confuse broken sand wine and string sand wine.
Among them, broken sand and Khun Sa are both biological fermentation processes, but they are traditional and non-traditional. The good broken sand wine may be better than the second Khun Sa wine.
Chuanxiang liquor is a new technology liquor, which is common in low-end liquor.
Broken sand: the smell is single and the aftertaste is weak. The entrance is soft, not bitter and sweet; Still solid-state fermentation, the process is simplified and the price is affordable.
Just because there are few flavor substances, it is good to eat, and it is suitable for first-time drinkers.
Many drinkers came to Maotai Town, but Khun Sa chose crushed sand instead of it, and regarded fullness as a spicy taste, and indifference as a soft taste, which was also helpless.
Khun Sa: Generally, the pure maotai flavor is stored in pottery jars, so it won't be tempted at a low price, and it won't make up a concept. Most of them are aged for 3~7 years, and the general price is 80~ 1000 yuan/kg. The better, the rarer and more expensive. Most manufacturers' high-quality sauce wine is about 200~300 yuan, and the top-grade sauce wine is more than 300.
Shattered sand: generally follow the former propaganda mode, especially like to follow the trend and use false concepts such as moldy old wine and special cellar storage. The general price is 40~200 yuan/kg, and the quality space is limited.
Cross-flavor wine: Cross-flavor wine, which is also called "cross-steaming" in the industry, is a product distilled by adding distiller's grains discarded after the last seventh cooking of bound sand wine to edible alcohol, and finally adding Khun Sa or crushed sand for seasoning. The product quality is poor and the cost is low.
Distiller's grains have a strong flavor and strong alcohol flavor. The fragrance is too thin, the taste is too sweet and the color is too yellow, which makes people uncomfortable.
Since the GB/T: 26760 of Maotai-flavor wine, the wine produced by this process does not meet the standard of Maotai-flavor wine and should be eliminated!
I think the cost of pure hand-made wine is high, mainly the labor cost, and the time cost is the most important. A good bottle of white wine is old.
I run a wine shop, specializing in brewing pure grain wine. Here, take 53-degree sorghum wine as an example to analyze the cost of producing a catty of 53-degree sorghum wine.
Cost analysis of a kilo of 53-degree sorghum liquor;
First, look at the cost of food.
More than two months ago, I bought 3,000 Jin of sorghum at a price of more than two yuan a catty, steamed it and mixed it with distiller's yeast for fermentation. In these two days, all the sorghum wine was brewed. After cutting off the head and tail, I got 53-degree sorghum wine 1000 Jin, that is to say, it was almost three Jin of sorghum wine, the cost of one Jin of sorghum was 2.2 yuan, and three Jin of sorghum was 6.6 yuan. All the distiller's grains were fed to fish.
Followed by labor costs.
Pure manual brewing relies on manpower, and the efficiency is low. For example, in our wine shop, it takes more than 300 days to hire a master brewer. Taken together, the production efficiency of a master brewer is one day 100 kilograms of wine. If the manpower is converted into wine, it is probably the labor cost of three yuan per kilogram of wine.
Compared with pure manual work, mechanized production has high efficiency and low labor cost.
Finally, there are other costs.
Including water and electricity, firewood, depreciation of housing equipment, and storage costs, all these costs are included, which is probably around 4 yuan.
In other words, the total cost of a kilo of 53-degree sorghum liquor is about 6.6+3+4= 13.6 yuan.
Pure handwork means low production efficiency and low utilization rate of equipment. The higher the mechanization and scale of the winery, the higher the production efficiency and the lower the production cost.
For example, the 53-degree sorghum liquor produced by our brewery retails in 20 yuan for a kilo, which is very popular because it is brewed by hand in the traditional ancient method.
A kilo of liquor costs about 10 yuan, and 80 kilos of rice can produce 100 kilo of liquor with good degree, not counting labor costs.
It's time-consuming and laborious to make liquor by hand. I'll introduce it to you by my own method. Do you think it's labor-intensive? First of all, we should choose rice with a little vintage to make liquor, that is, old rice, a catty of 7- 10 yuan, distiller's yeast 10 yuan, and 80 jins of rice 1 catty distiller's yeast. Soak the rice for about two hours, scoop it up and dry it, then cook it in an enlarged pot. When cooking, the rice should not be too rotten or too hard, and beat it up after cooking. Then put it in a crock with a capacity of about 25L, usually about eight, and put it away for fermentation. The temperature control will affect the fermentation, and the room temperature should be controlled at about 25-50 degrees Celsius. Wait day by day, touch the rice with your hands to see if it softens or produces wine. When producing wine or softens, you need to add a proper amount of tap water. Generally, just submerge the rice, and then seal it. After two days, you can produce the finished product. Pour the distiller's grains after fermentation and adding water into the cauldron for cooking. Everyone knows how to make distilled water. Pour it into the cauldron for sealing and heating. If the cauldron lid is to be modified, only the gas can flow out. It is best to connect a tube from the lid to let the wine vapor flow to the self-made pool for cooling, and Another point is that there are two kinds of uncooked distiller's yeast and cooked distiller's yeast. If there is uncooked distiller's yeast, the rice need not be cooked. After soaking, the distiller's yeast can be fermented. The writing is not good, and I can't understand it. I hope I can help you. .......