"Peptide wine" provides a kind of "healthy drinking" wine for people. Drinking is no longer synonymous with "hurting the stomach" and "hurting the liver". Getting healthy by drinking will change the drinking style and choice of modern people.

The substrate for brewing peptide wine is ordinary rice or glutinous rice. After cooking, it is cooled and fermented, and protein is degraded by biological enzyme (aromatic fruit and plant protease). After squeezing, filtering, purification and bottling, the alcohol content is10 ~ 20% vol. The peptide wine brewed by this method has two nutritional values.

First of all, the nutrients in the grain are released efficiently (more comprehensively than ordinary wine)

Secondly, through scientific formula, macromolecular protein and ovalbumin in grain and wine matrix can be effectively catalyzed, so as to increase the content of small molecular peptides in products and make them better absorbed and utilized by human body.

(The peptide content of ordinary yellow rice wine is about 50~ 100mg/ 100ml, while the peptide content of this peptide wine is 7 16mg/ 100ml, and the content of small molecular active peptides is increased by about 10 times. )

Two specifications are optional.