Ancient Maotai-flavor wine contains SOD and metallothionein. Among them, SOD is a specific scavenger of oxygen free radicals, and its main function is to remove excess free radicals in the body, with obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects. ?
Fenfang Maotai-flavor liquor has less volatile substances and high acidity, which is 3 to 5 times that of other liquors, and is mainly composed of acetic acid and lactic acid. Chinese medicine theory holds that acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that eating acid is good for health. ? Maotai-flavor liquor
Maotai-flavor liquor Maotai-flavor liquor, also known as Maoxiang liquor, is represented by dozens of famous wines at home and abroad such as Maotai, Xijiu, Guotai, Guijiu and Wangyitai liquor, and belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and light yellow color.
Maotai-flavor is the main flavor, slightly burnt (but not prominent), delicate, complex and supple, without prominent aroma. Ester-flavor is soft, elegant and harmonious, and ester is first followed by sauce. The sauce-flavor is long, leaving fragrance in the cup, leaving fragrance in the empty cup (Moutai has the saying of "deducting cups every other day"), which is stronger than fragrance, moderate in bitterness and low in alcohol content. The standard evaluation of Maotai-flavor liquor is: colorless (or yellowish) transparent, without suspended matter and precipitation, with outstanding sauce flavor, elegant and delicate, elegant and lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste and acceptable style.
Brewing process? Brewing technology of maotai-flavor liquor?
Mother distiller's grains Daqu → crushing → koji powder → sorghum (fermented grains) → crushing → batching → steaming wine → spreading and cooling → adding koji → original wine at the end of wine → storage → blending → re-storage → stirring → accumulation → pit entry → fermentation → fermented grains → sorghum powder (coarse sand).
The national standard of Maotai-flavor liquor (GB/T 26760-20 1 1) was officially issued by the National Standards Committee and officially implemented on 20 1 1, 1, which is a recommended standard for the industry. This is the first national standard of Maotai-flavor liquor in China.
It is clearly stipulated in the national standard of Maotai-flavor liquor that Maotai-flavor liquor should not contain aroma, taste and color substances produced by edible alcohol and non-alcoholic fermentation, but should be made from sorghum, wheat and water by traditional solid-state fermentation, and there are detailed regulations on inspection rules, labels, packaging, transportation and storage.