As the saying goes: Life never touches wine, and walks around the world, drinking without drinking fragrant wine, not to mention that you have had good wine. I don't know if my friends have such an experience. For the first time or just drinking a few times of sauce, if you don't taste it carefully, you will always feel flat, not good, and even have a rejection, but when you taste it carefully, you will Discover the natural scent of wine, pure wine brewed sauce will have a unique scent, complex, supple, and sour, sweet, bitter, spicy, simmering, this is the true feeling of pure grain brewed wine (The strong fragrant wine has only a simple alcoholic scent, not the pure grain.) However, when you slowly experience it, you find that acid, sweetness, bitterness, spicyness, and phlegm are not particularly prominent. The sauce is savory: five flavors, balance rules. Everything is so natural and soft, this is really good wine. Therefore, many of my friends said that they didn't like to drink the fragrant wine. After drinking a few times, it would be meaningless to drink other wines. It is inseparable from drinking sauce.
The reason is that the price of sauce wine is getting closer to the consumption power of the masses.
In the past, Moutai, represented by Moutai, has always been a wine used by tribute emperors because of its good quality and scarcity. After the founding of New China, Zhou Enlai and Deng Xiaoping’s older generation of national leaders have always met with Maotai. A small number of people can drink alcohol, and the previous Moutai may or may not be available.
Due to the development of local private enterprises in the past 10 years, the same quality of wine, due to the small brand awareness, generally a bottle of sauce-flavored liquor after the market, the cheap retail price of more than 100 yuan can be bought. It can be seen that the price is getting closer to the consumption power of the masses.
The second reason is that with the development of traffic.
In the past, Maotai Town was located in the remote mountainous area of Guizhou Province. The traffic and information were very backward. Many people had heard of Maotai wine and had never visited Maotai Town, let alone know the sauce. In the past, many people here only made wine and didn't sell wine. Nowadays, the market is more sensitive in the sauce wine industry, and more forward-conscious dealers are doing sales. It is understood that the sauce is well-known and efforts are made. Most of the people who have sold soy sauce for more than a year are now rich. There are countless numbers of hundreds of thousands of dollars earned each year. The value is at least several million, tens of millions, and many billionaires.
The third reason is that the taste of the sauce-flavored wine is good.
The one-year brewing cycle, at least five years of storage time, forms the unique taste of the sauce-flavored liquor: the sauce is outstanding, elegant and meticulous, the wine is full-bodied, not after the drink, no throat, not easy to dry, not hurting Body, delicate, complex, supple, long sauce, the aroma of the cup is unchanged for a long time, the taste is greater than the fragrance, the bitterness is moderate, the alcohol is high and not strong, low but not light, thick but not flamboyant, not fierce, The color is yellowish, no suspended matter, no sedimentation, the empty cup is fragrant and long-lasting, the entrance is soft and mellow, the aftertaste is long, and the drink is refreshing and refreshing. Let you experience what is really good wine.
Reason four, the benefits to the body
Sauce-flavored white wine is the only white wine in the wine that can play a health care role and has the least damage to the body. Mainly reflected in the following aspects.
First, the brewing process of the sauce-flavored liquor is special, unlike the aroma and fragrance. A bottle of sauce liqueur from the raw materials into the factory to the factory for at least five years, in which, two feedings, nine cooking, eight times drying, and to add songs, high temperature accumulation, into the pool fermentation, take wine, Storage, blending, etc., in the long, special and mysterious biological reaction process, under the combined action of the huge microbial population in the Dianchi Lake and the air, all kinds of beneficial microorganisms are placed in the wine. Therefore, the possibility of preventing and curing diseases is also contained.
Second, there are fewer volatile substances. When the sauce wine is distilled, the temperature of the wine is up to 40 degrees, which is nearly twice as high as that of other wines. The volatile substances naturally evaporate at high temperatures, and the sauce is stored for more than three years. The storage loss is as high as 2% or more. It is obvious that the volatile substances are volatilized a large part, so the volatile substances stored in the wine are less, and the natural stimulation to the human body is less, which is good for health.
Third, the sour-flavored wine has a high acidity.
The acidity of the sauce type is 3 to 5 times that of other wines, and mainly acetic acid and lactic acid. According to the theory of traditional Chinese medicine, the acid spleen and stomach, liver protection, can soften blood vessels. Western medicine also believes that acid is good for health. Taoism and Buddhism also attach great importance to the health function of acid. It is no wonder that some of the sauces have a bitter taste.
Fourth, there are many phenolic compounds in the sauce.
In recent years, more and more consumers have tended to choose red wine because dry red wine contains more phenolic compounds, which is beneficial to prevent cardiovascular diseases. The phenolic compound of the sauce-flavored wine is three to four times that of other famous white wines. It can be seen that the sauce fragrant wine has the same effect as the dry red wine.
Fifth, the concentration of sauce wine is scientific and reasonable.
The alcohol concentration of the sauce wine is generally around 53% (V/V), while the alcohol concentration is 53 degrees, the affinity of the alcohol molecule and the water molecule is the best, and the storage time of the sauce wine is longer, and the free wine molecule is less. Therefore, it is self-evident that the stimulation of the body is small and beneficial to health.
Sixth, sauce wine is a natural fermentation product. Since this wine has not yet found the main aroma substance, even if someone wants to fake by adding a synthetic agent, it is impossible to add any aroma and fragrance.
Seventh, there are substances such as SOD and metallothionein in the sauce.
Among them, SOD is a special cleaning agent for oxygen free radicals. Its main function is to remove excess free radicals in the body, and it has obvious anti-tumor, anti-fatigue, anti-viral and anti-aging effects. At the same time, the sauce can also induce the production of metallothionein in the liver, and the effect of metallothionein is much stronger than SOD. Metallothionein inhibits the stellate cells of the liver, so that it does not separate colloidal fibers, and it does not form cirrhosis.
Eighth, the more fragrant the fragrant wine! The quality of other scented liquors has declined.
The strong development momentum of sauce-flavored liquor is a fashionable choice for consumers to pursue green, organic and healthy consumption. It is also the inevitable result of the liquor industry's trend-adjusting product structure and enhancing market competitiveness. The Chinese sauce-flavor liquor market has been at a critical stage for the end of the introduction period and the rapid growth period, and has great development potential. In the next few years, its market growth should be around 15%-20%. As consumers pursue a healthy and green quality of life, drinking is more rational. After 3-5 years, the market of sauce-flavored liquor will also heat up rapidly, thus forming the master and guide of the development of liquor.
As the trend of the future liquor market, the sauce-flavor liquor is inevitable. Even Liu Qiangdong, the CEO of Jingdong, led the team to visit Maotai Town in 2017, which is enough to show that the sauce-flavor liquor is getting closer to the consumption of the public. Level. Therefore, the rise of sauce-flavored liquor is inevitable.