Wheat: In addition to starch, carbohydrates in wheat also include a small amount of sucrose, glucose and fructose. And 2%-3% dextrin. The protein content of wheat is 12. 1%, and glutenin and glutenin are the main components. In the process of liquor brewing, wheat protein is degraded into small molecular soluble substances by microorganisms and enzymes at a certain temperature and acidity, and participates in Maillard reaction, producing aroma-presenting substances in liquor, making liquor fragrant and elegant, plump and delicate, mellow and sweet.
Glutinous rice: Glutinous rice wine, also known as Jiang rice wine, sweet wine, fermented grains and fermented grains, takes glutinous rice as the main raw material. Its brewing process is simple, its taste is sweet and mellow, and its ethanol content is very low, so it is deeply loved by people. In the production of some dishes, glutinous rice wine is often used as an important condiment, which is sweet and fragrant, can stimulate the secretion of digestive glands, stimulate appetite, help digestion, be easily absorbed by the human body, and invigorate qi and nourish blood.
Rice: Rice wine can help blood circulation, promote metabolism, and has the effects of enriching blood, caring skin, relaxing muscles and tendons, and strengthening life.
Corn: Corn wine, also known as corn wine, is also called shochu in some places in Guizhou. The degree of corn wine is high or low, ranging from 25 degrees to 40 degrees. On the map of Chinese wine culture, corn wine is mainly concentrated in the southwest plate.
Sorghum: Sorghum wine is made from high-quality sorghum, fermented in old pits, aged for many years, and brewed through a set of scientific, unique, complete and rigorous soaking cooking, saccharification and fermentation, distillation and storage processes. It has a unique style, crystal clear and mellow wine body, long aroma, mellow taste, harmonious flavor and just right and comprehensive wine taste.