1. The brewing technology of Maotai-flavor liquor is special, which is 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. In this process, it is divided into two feeding, nine cooking, eight air drying, 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, various beneficial microorganisms are placed in the wine body under the joint action of the huge microbial population in the cellar and in the air. 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℃, which is nearly twice as high as other liquors. Volatile substances volatilize naturally at high temperature. Maotai-flavor wine should be stored for more than three years, and the storage loss is as high as 2%. Obviously, a large part of volatile substances have been volatilized, so there are few volatile substances preserved in the wine. Nature is less irritating to human body and beneficial to health.
Thirdly, the acidity of Maotai-flavor liquor is 3 ~ 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 langjiu tastes sour.
Fourthly, 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, there is no way to start, which rules out the possibility of adding any aroma and aroma substances.
Fifthly, there are substances such as SOD and metallothionein in Maotai-flavor 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 hepatic stellate cells from separating glial fibers and forming cirrhosis. Maotai-flavor wine is more fragrant as it ages.
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