The brewing technology of the first Maotai-flavor liquor is special and completely different from Luzhou-flavor liquor. It takes at least five years for a bottle of Maotai-flavor wine to go from raw materials to factory. During this period, it is divided into two feeding, nine cooking, eight airing, koji adding, high-temperature accumulation, fermentation in the pool, wine collection, storage, blending and so on. In the long, special and mysterious biological reaction process, under the joint action of the pit and the huge microbial community in the air, various beneficial microorganisms were placed in the wine. So the possibility of preventing and treating diseases is also included.
Second, there are few volatile substances. When maotai-flavor liquor is distilled, the receiving temperature is above 40℃, which is nearly twice as high as other liquors. Volatile substances volatilize naturally at high temperature, and the storage loss of Maotai-flavor liquor is as high as 2% after storage for more than three years. Obviously, a large part of volatile substances are volatilized, so the volatile substances stored in the wine body are less, which is naturally less irritating to the human body and beneficial to the body.
The acidity of the third maotai-flavor liquor is 3 to 5 times higher than that of other liquors, and it 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. Taoism and Buddhism also attach great importance to the health care function of acid. No wonder some maotai-flavor wines taste sour.
Fourthly, there are many phenolic compounds in Maotai-flavor liquor. In recent years, more and more consumers tend to choose red wine, because dry red wine contains more phenolic compounds, which is beneficial to prevent cardiovascular diseases. The phenolic compounds of Maotai-flavor liquor are 3 ~ 4 times higher than those of other famous wines, which shows that Maotai-flavor liquor has the same effect as dry red wine.
Fifth, the concentration of Maotai-flavor liquor is scientific and reasonable. The alcohol concentration of Maotai-flavor liquor is generally about 53%(V/V). When the alcohol concentration is 53 degrees, the affinity between alcohol molecules and water molecules is the best. In addition, it is self-evident that Maotai-flavor liquor has long storage time, less free alcohol molecules, less stimulation to the body and good health.
Sixth, Maotai-flavor wine is a natural fermented product. Because this wine has not found the main aroma substances so far, even if someone wants to fake it by adding synthetic agents, they can't do it, which rules out the possibility of adding any aroma and fragrance.
There are SOD, metallothionein and other substances in Qijiang liquor. 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. At the same time, Maotai-flavor liquor can also induce liver to produce metallothionein, which is much stronger than SOD. Metallothionein inhibits the separation of glial fibers from hepatic stellate cells, so cirrhosis does not occur.
The eighth sauce-flavored wine, the older the better! However, the quality of other flavor liquors decreased with aging. Secondly, I think we should choose a reliable one that meets the above conditions. Honey. I think Guihai wine is good, because I bought two bottles last time, and it tastes good. It would be great if you bought it as a gift and collected it. Because its bottle is beautiful, 5 colors. It can be called a work of art, and the wine tastes healthy. Maotai is too expensive. The same product, the same technology, why not choose Guihai wine? Honey, please give it to me. Kneel and beg.