1. The brewing process of Maotai-flavor liquor is quite special: a bottle of Maotai-flavor liquor has to go through the following processes: secondary feeding, nine cooking, eight airing, koji addition, high-temperature accumulation, pool fermentation, collection, storage and blending. During storage, there are many microorganisms in the cave, and all the beneficial microorganisms are put in the liquor. So it also includes the possibility of preventing and treating diseases.
Second, there are few volatile substances: when maotai-flavor liquor is distilled, the receiving temperature is as high as 40℃ or above, and more volatile substances are naturally volatilized at high temperature. After being stored in caves for more than three years, less volatile substances remain in the wine. Nature is less irritating to human body and beneficial to health.
Third, the acidity of maotai-flavor liquor is high: the acidity of maotai-flavor liquor is 3-5 times that of other liquors, mainly acetic acid and lactic acid. Chinese medicine theory holds that acid governs the spleen and stomach, protects the liver and softens blood vessels.
4. Maotai-flavor liquor is a naturally fermented product: since the main aroma substances have not been found in this liquor so far, it is rarely possible to add any aroma or aroma substances.
5. Maotai-flavor liquor contains substances such as SOD and metallothionein: SOD is a specific scavenger of oxygen free radicals, which can play an anti-tumor, anti-fatigue, anti-virus and anti-aging role. At the same time, Maotai-flavor liquor can also induce metallothionein in liver, inhibit hepatic stellate cells and prevent cirrhosis.