Supplement to Materia Medica: "Regulating cold and warm air, promoting digestion and killing fishy smell, detoxifying herbs and vegetables, moistening skin and regulating viscera."
"Rihuazi Materia Medica": "Blood stasis, frostbite, snake bee bite."
Compendium of Materia Medica: "It can promote blood circulation and relieve pain, so it is effective to treat injuries.
Second, liquor fermentation microorganisms:
Effects of microbial metabolites in distiller's grains and pit mud on liquor flavor: Using excellent distiller's grains containing yeast and caproic acid bacteria, the finished liquor was buried to improve the aging, aroma and taste of liquor.
Three, liquor chemical composition:
Ethyl acetate, higher fatty acid ester.
Besides alcohol (ethanol), it also contains hundreds of chemical components. Distiller's grains also contain four aromatic substances: alcohols, esters, acids and aldehydes and ketones. Ethyl acetate is the most important component, the content of ethyl lactate is about 30% of that of ethyl acetate, and the content of ethyl caproate is low. Ethyl butyrate is appropriate.
Fourth, the bottle body special technology
Plant molecular membrane: Through plant molecular membrane, alcohol can't volatilize out of the bottle, but probiotics in distiller's grains can enter the bottle. Aging: aging in a ceramic pot.
Verb (abbreviation of verb) changes of buried wine in distiller's grains
The color of the wine is slightly yellow, the smell is more obvious and the aroma is more pure. After storage and aging, it has a compound aroma with outstanding ester body.
Six, why only 49 days and 8 1 day buried?
Market: There is too much homogenization of vintage wine, and the vintage is fake. Moreover, the storage date of a wine has never been calculated in days, which is an innovation.
This wine has been stored for 3-5 years.
The difference between wine buried in distiller's grains
Real old wine has a purer body.
The color body has stronger aroma and better taste.
Adjust the balance of acetic acid and lactic acid.
Seven, the benefits of drinking bad buried wine
Phenolic compounds for preventing cardiovascular diseases are three to four times that of other famous white wines, which shows that this wine is equivalent to dry red wine.
When the alcohol concentration is 53 degrees, the combination of water molecules and alcohol molecules is the strongest. In addition, this wine has a long storage period and less free alcohol molecules, so it is less irritating to the body.
SOD is a specific scavenger of oxygen free radicals. Its main function is to remove excess free radicals in the body, and it has anti-tumor, anti-fatigue, anti-virus and anti-aging effects.
Eight. national standard
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, and was recommended by 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.
Nine, distiller's grains buried wine technology
Add 5-7% Daqu into fermented grains and stir well. Fermented grains are high-quality fermented grains that are not steamed after the last round of fermentation last year. It was determined that their starch concentration was 1 1- 14%, sugar content was 0.7-2.6%, acidity was 3-3.5, and alcohol content was 4.8-7. Add 20% hot water above 90℃. After watering, the wet matter accumulated about 10h.
When the temperature of distiller's grains reaches about 32℃, add Daqu powder and sprinkle it evenly when adding Daqu powder. After mixing, the product was collected, the product temperature was about 30℃, and about 2.6% secondary wine was added during mixing.
Piles should be round and even, high in winter and short in summer. Stack the old wine sealed in the jar, cover it with distiller's grains, and seal the cellar with pit mud for about 4cm. The temperature of fermentation products changes 49~8 1 day between 35~48℃.