Speaking of Moutai, everyone only knows that it is expensive, high-grade, and has a good taste, and it is not uncomfortable to drink, but many people do not know anything about its brewing process.
No, the recent "work photos" of Moutai female employees circulating on the Internet have surprised countless netizens, very shocked, what is going on?
It turned out that there was a process of making koji in the brewing process of Moutai wine, and it was stepped on by female employees barefoot, and this process was photographed and uploaded to the Internet, causing heated discussions among netizens:
"Moutai wine is so expensive, it is too unhygienic to let employees step on the curve barefoot, I don't drink this wine for nothing"!
"No wonder the employees don't steal Moutai wine, it turns out that the production process is so unsophisticated!"
For a time, the comment area fried the pot, but some knowledgeable people came out to explain, saying that netizens are too lonely and unheard, in fact, the tradition of stepping on the curve with bare feet has a long history, and it is an ancient winemaking process.
But some netizens still expressed puzzlement, why do you have to step on the curve barefoot, can't you step on it with shoes?
Not to mention, this is really not able to wear shoes, bare feet on the curve, you can better perceive the tightness of the curve. The best state of the koji block is that the middle is fluffy and tight, so that it can be fully fermented and make the wine more fragrant, and if you wear shoes, you can't step on such an effect if you don't control it well.
Is there a hygiene problem when you step on the curl with bare feet?
In fact, the winery will definitely have this consideration, after all, such a large winery, each process in the production process is more strictly controlled, and these female employees will clean their feet before working, in the words of netizens, feet are cleaner than hands.
Moreover, stepping on the koji is only one part of the brewing process, and it has to go through processes such as distillation, and even if there are bacteria, they are all gone, so there is no need to worry about hygiene.
Having said that, the reason why Moutai wine insists on using the traditional stepping process just shows that it has relatively high requirements for wine quality, and labor-saving mechanized koji production cannot meet the taste requirements of Moutai, from which it can also be seen that Moutai wine is expensive.
However, although Moutai wine is very good, it is really a little ungrounded, it is enough to taste it occasionally, and it is more suitable for daily drinking or ration wine. Moreover, there are many high-quality liquors in the mainland, take these two local specialty wines, they are all from large manufacturers, and they are very cost-effective, and you can pay attention to the demand for ration wine.
Su Dongpo wine
The classic fragrant liquor from Sichuan, the quality is above the excellent grade, but also is one of the "6 golden flowers" of Sichuan wine, and was also rated as "national high-quality wine" in 1989, and has a good reputation among drinkers, all praise it as quality ration wine, usually self-drinking and hospitality are very suitable.
Su Dongpo wine has a high standard when selecting raw materials, taking Wuliangye as a reference, using high-quality 5 grains rich in starch, and the wine aromas are complex and diverse, full and coordinated, and it is also known as "affordable Wuliangye".
Of course, good wine needs the support of a strong winery, its distillery Sansu Liquor Industry, with the honorary title of Sichuan's time-honored brand, has a history of more than 120 years, and the distillery also has hundreds of "intangible cultural heritage old cellar pools", which has laid a solid foundation for making good wine.
The old cellar is good in its cellar mud has a variety of microbiota, which can help the fermentation of grain, so that more aromatic substances are formed in the wine, so this wine ester is charming, and the quality is higher than that of ordinary liquor.
After opening the bottle, the bottom of the cellar is fragrant, the room is full of wine aroma, the wine liquid is pure and transparent, the hops are rich and round, take a sip, the sweetness is prominent, mellow and delicate, spicy and fragrant, the throat is smooth and full, the aftertaste is long, the fragrance is long-lasting, and it is very painful to drink!
Elm money wine
This wine is a specialty of Jilin, speaking of Jilin's wine, everyone does not know much, but the wine quality of this wine is unique, it is a model of Beipai fragrant liquor, and the taste is very good.
This is a strong and complex liquor made from hulled sorghum, wheat and peas, plus high-quality mineral-rich spring water, in a complex process.
The finished wine is colorless or light yellow, clean and clear, and after the mouth, it has a more mellow and elegant feeling than ordinary fragrant wine, delicate and full, and the aftertaste is refreshing, and it is very good to drink.