I don't drink for my health, but our shop sells white wine, which tastes mellow and is not easy to get on my head. Drink less wine until it is good, otherwise it will damage your health.

I hope my answer is helpful to you.

Your question is very good. As far as the charm of Maotai-flavor liquor itself is concerned, fragrance is the character of liquor. Some people describe the mellow flavor of Maotai-flavor liquor as "the wind comes next door and three families get drunk, and the rain opens a bottle of thyme", which is the unique flavor that gives Maotai-flavor liquor its unique charm. Maotai-flavor liquor combines three special flavors: maotai flavor, cellar bottom and mellow flavor. It is famous for its unique flavor of "strong sauce flavor, mellow and clean, elegant and delicate, long aftertaste, and endless fragrance in empty cups".

Pure grain brewing will never add any foreign matter, which is an important quality attribute that distinguishes Maotai-flavor liquor from other flavor liquors. According to GB/T 26760-20 1 1 issued by National Standards Committee, Maotai-flavor liquor is made from sorghum, wheat, water and other raw materials through traditional solid-state fermentation, distillation, storage and blending, without adding edible alcohol and non-alcoholic fermented substances, and has a Maotai-flavor style.

Moreover, edible alcohol and essence cannot be added, and liquor brewed by liquid method cannot be called maotai-flavor liquor. Different Maotai-flavor wineries will have their own special styles while ensuring the basic characteristics of flavor.

When it comes to maotai-flavor wine, the craft has to be mentioned. Khun Sa is the best technology in Maotai-flavor liquor, that is, Daqu Maotai-flavor liquor, which is also called "Khun Sa Liquor" or "Kunzi Liquor" in Maotai Town. It is produced in strict accordance with the traditional Guizhou Moutai technology, with a production cycle of one year, low liquor yield and the best quality. Its soul is the "sand returning" process, that is, the raw materials are boiled for 9 times, fermented for 8 times, and the wine is taken for 7 times (this is often called the "987 production process"). It can not be delivered from the factory until it has been stored for more than three years, and its sorghum can not be completely crushed, and the crushing rate is less than or equal to 20%.

The commonly used techniques of Maotai-flavor liquor are sand crushing, sand turning and aroma channeling. Crushed sand: This is a kind of wine brewed from crushed sorghum. The production cycle of broken sand wine is short, the wine yield is high and the quality is average. There is no need for strict "sand returning" technology. In general, the wine in the grain is baked for two or three times and then taken out. Fansha: It is a kind of wine fermented by adding some new sorghum and new distiller's yeast to the distiller's grains discarded after the ninth cooking of Khun Sa wine. Daoxiang: Strictly speaking, it is not an authentic Maotai-flavor wine. It is a product distilled by adding edible alcohol into the distiller's grains discarded after the ninth cooking of Khun Sa wine. Since the introduction of the national standard of Maotai-flavor wine, the wine brewed by this method can not meet the standard of Maotai-flavor wine and has been eliminated!

As far as the self-efficacy of Maotai-flavor liquor is concerned, Maotai-flavor liquor is the only liquor with health care function and the least harm to the body.

I am a wine lover. If you have any better suggestions, please comment.

Personally, there are three reasons:

1. People nowadays have herd mentality. In recent years, the name of Maotai has spread all over the world. It can be said that Maotai led the rise of Maotai-flavor liquor. So many friends will try it to see if Maotai-flavor liquor is so good.

The trend of healthy consumption has arrived. With the improvement of people's living standards, people gradually attach importance to the concept of health. Due to the special brewing technology, Maotai-flavor liquor effectively volatilizes substances harmful to human health at high temperature when serving, with high acidity and rich healthy ingredients.

3. The quality of wine, from faint scent to strong aroma to sauce flavor, people seem to like the new and hate the old, always trying new tastes. The introduction of various Maotai-flavor liquors and series liquors has also given people more choices. You can also buy a bottle of Maotai-flavor liquor within 100 yuan. Compared with pure grain brewing, not adding any foreign substances is a crucial quality attribute.

Hello, I'm Xiong Ershuojiang Liquor, formerly known as Xiong Jing, ranking second, a national second-class sommelier, a wine body designer, and a cultural communicator focusing on Maotai-flavor liquor.

1. The head effect of Maotai. Everyone knows that the first place in China liquor is Kweichow Moutai, but no one is sure who the second place is. Therefore, under the influence of the head effect, more and more people will try to buy Moutai.

2. Many people in Maotai Town may not have drunk Moutai, but they must have drunk the wine in Maotai Town. Every winery in Maotai Town has its own resources and customers. With the rise of small wineries and brands, the market of Maotai-flavor liquor is also increasing.

3. the rise of young people when you start drinking white wine after 90, it is very important to choose what kind of wine. Generally, in order to pursue high-grade, Kweichow Moutai will be chosen first, so more and more people will drink maotai-flavor wine.

I have an old saying, no wine, no table. When it comes to drinking, different people have different opinions. Drinking is also a hot topic that people often talk about after dinner. But as we all know, there are 12 flavor types of China liquor, and each flavor type has its own style and characteristics, and its audience is different. In contemporary society, Maotai-flavor liquor has been loved by many people, for example, as we all know. Having said that, many people may wonder why Maotai-flavor liquor is popular.

This question is very logical. We all know that there are 12 kinds of liquor flavors in China, which are maotai flavor, Luzhou flavor, Fen flavor, Sesame flavor, Fen flavor, Medicinal flavor, Mixed flavor and so on. Each flavor liquor has its own characteristics. And there are many tastes better than maotai-flavor liquor, so why can maotai-flavor liquor stand out among many fragrant liquors? In fact, in the final analysis, Maotai-flavor liquor has three health-care characteristics.

The first characteristic: no head.

Everyone knows that the brewing process of Maotai-flavor liquor is complicated. The unique taste of maotai-flavor liquor was created by using 12987 technology. Moreover, the distillation temperature of Maotai-flavor liquor is as high as 40℃, which is nearly twice as high as other liquors, which also determines the quality and taste of Maotai-flavor liquor. We should know that liquor can't withstand high temperature, because the volatile substances in liquor will naturally volatilize at high temperature, while maotai-flavor liquor needs to be stored for more than three years because of its complicated process.

Anyone who likes to collect liquor knows that the collection of maotai-flavor liquor can last longer, and maotai-flavor liquor has been stored for more than three years before leaving the factory, so whether it is appreciation collection or investment, or drinking it yourself, maotai-flavor liquor is delicious. Moreover, during the storage of liquor, the storage loss will be as high as 2% or more, and a large part of volatile substances will volatilize again. Therefore, there are few volatile substances stored in the wine body, which is naturally less irritating to the human body and beneficial to health. When drinking, it is naturally not on the head and does not stimulate along the throat.

The second feature: high acidity

Maotai-flavor liquor, due to the complex technology, the material composition is more and more complex, especially the acidity of Maotai-flavor liquor is much higher than other fragrant liquors. Even reached three to five times, the most important thing is that the acidity of Maotai-flavor liquor is mainly acetic acid and lactic acid. Everyone can't help but care about the acidity, because the acidity of maotai-flavor wine is also beneficial to human health on the basis of medicine. Chinese medicine theory holds that acidity governs the spleen and stomach, protects the liver and softens blood vessels. And western medicine also recognizes that eating acid is good for health. Therefore, people like to drink Maotai-flavor liquor, partly because of its high acidity.

I wish you a happy life, drink less wine for health, drink more coffins and leave as soon as the sedan chair is lifted. Drinking less is good for your health.

Maotai-flavor liquor is processed by two fermentation processes, with high purity, pure flavor and good palatability. A sip gives people a warm feeling, with endless aftertaste.

I don't like drinking, but I like smelling.

Maotai-flavor liquor is one of the flavor types of China liquor. Thanks to the unique brewing environment, it is made by traditional technology, long-term storage and careful brewing. It has the characteristics of outstanding sauce flavor, fragrant but not bright, low but not light, mellow, elegant and delicate, long aftertaste and lasting fragrance in empty cups. The three basic signs of Maotai-flavor liquor in the brewing process are "Daqu, pure grain and solid state". This is the traditional method of brewing wine. However, it is obvious that the current Maotai-flavor liquor is far from so simple, and the liquor brewed in this way is also an important reason for the preference of the majority of drinkers.

Ha ha ha, you are Hua Lianhui. You don't even know that you are embarrassed to ask this question!

Well, let's say something for the sake of sharing. Personally, the most important thing is that the brewing process of Maotai-flavor liquor is unique, which determines that it is very different from other flavor liquors, and other liquors are similar; Maotai-flavor liquor is of high quality. After getting drunk, I said that I didn't have a headache and dry mouth after getting drunk, and my body felt better. Of course, under the leadership of Maotai, Maotai-flavor liquor is becoming a symbol of high-end liquor. Drinking this wine is in line with people's identity, health and taste. Why not?

I think this is a real phenomenon, especially around me, more and more people drink maotai-flavor wine. Even if you can't afford Maotai, Langjiu, Xijiu, Prince, Yingbin, Zhenjiu, Cathay Pacific, Laimao and all kinds of Maotai-flavor wines advertised as coming from Maotai Town, they have gradually become frequent guests at the dinner table.

I went on a business trip years later and found this situation more obvious. As a native of Henan, I found that the share of local liquor dominated by Luzhou-flavor seems to be getting smaller and smaller, at least around me.

Why is this happening? Apart from professional analysis, I think as a consumer, the biggest feeling is that the taste is better and less spicy. Even if you drink too much, you won't feel uncomfortable the next day. This is the impression of my friends and me. Maybe as I get older, I don't like the taste of hard liquor more and more.