Liquid fermented liquor

Baijiu has a history of thousands of years in China. Many baijiu lovers like to have a few drinks with every meal, and baijiu is one of the indispensable protagonists on the banquet table. Many drinkers know that the commonly consumed liquor is divided into liquid fermented liquor and pure grain solid fermented liquor, but most people find it difficult to distinguish the difference between the two. Among them, liquid fermented liquor accounts for a very high sales share in the liquor market due to its low cost and high profit. Let’s learn more about liquid fermented liquor.

Characteristics of liquid fermented liquor

The so-called liquid fermented wine is a liquid wine made from edible alcohol made from sugarcane, beet pulp, dried potatoes, corn, etc., with flavoring substances added to simulate the taste of traditional grain wine. From a professional point of view, the industry calls it "new process liquor". This is what is commonly known as flavored blended wine.

Alcohol was not used in Western countries until the late 19th century when the Frenchman Calmet, based on his research on Chinese brewing koji, isolated a mold strain with strong saccharification ability and the ability to produce alcohol.

Comparing alcohol to wine is like comparing purified water to mineral water. The former has a single ingredient, while the latter is rich in various minerals that are beneficial to the human body. Liquid fermented wine has a very simple ingredient, containing only ethanol and no nutritional ingredients. If it is brewed with potatoes, it will contain many impurities, have poor quality and be cheap.

From a technological perspective, the cost of pure grain liquor is much higher than that of new-process liquor. When comparing the same selling prices, the market profit margin of "new process liquor" is naturally much higher than that of pure grain liquor, so the profit sharing opportunities in the market chain will be much more prioritized. It is reasonable that there is no shortage of promotional means such as high advertising investment and high terminal promotion fee support to attract distributors and consumers.

Differences between solid and liquid fermented wines

1. Difference in production costs

'New process liquor' is neither unsafe nor bad, but it is only suitable for the production of low- and mid-range liquors, and plays a positive role in meeting the liquor consumption needs of the vast low-income groups. However, some companies use packaging and publicity to pass off new-process liquor as pure grain solid-fermented liquor, and the price is even higher than that of pure grain solid liquor produced by famous manufacturers. The advantages of new-process liquor lie in "cost advantage" and "shortened storage time".

For blended liquor, one ton of high-quality alcohol costs only 5,000 to 6,000 yuan. If diluted into liquor with an alcohol content of about 40%, one ton of alcohol becomes 2 tons of liquor, which is equivalent to 4,000 bottles. The cost of each bottle is only 1.5 yuan, and the blending and filling costs are only about 1.8 yuan. In addition, the packaging and bottles cost only 7 to 8 yuan.

The cost of pure grain solid-fermentation liquor is immeasurably expensive. Even the most ordinary one is dozens of times more expensive than liquid-fermented liquor.

2. Differences in wine production technology, process and quality

There are very few aromatic substances in the new-process liquor, and their quantitative ratio is also very simple, which results in the aroma, flavor, mouthfeel and style of the new-process liquor being far from the level of traditional pure grain solid-state fermentation products. Although it is not very harmful to the body, some friends who drink frequently say that they get a headache after drinking alcohol-blended wine, but there is no such phenomenon with pure grain fermented wine.

In addition, this process is simple, low-cost and has a low entry threshold, so some liquor companies have expanded the production of new-process liquor and, through luxurious packaging and exaggerated publicity, pushed it to the market at high prices under the name of pure grain solid-state fermentation liquor to make huge profits.