First: Maotai-flavor liquor, storage, blending, etc. In the long, special and mysterious biological reaction process, all kinds of beneficial microorganisms are put into wine under the joint action of pits and huge microbial communities in the air. Therefore, the brewing technology of liquor for disease prevention and treatment is quite special, which is completely different from Luzhou-flavor and Qingxiang. It takes at least five years for a bottle of Maotai-flavor wine to go from raw materials to factory. The period is divided into two feeding, nine boiling, eight drying, koji adding, high-temperature accumulation and fermentation in the pool, and the possibility of illness is contained.
Second: less 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.
Thirdly, the acidity of Maotai-flavor liquor is 3 to 5 times higher than 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. 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 liquor is the product of natural fermentation. 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.
Seventh, 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 the separation of glial fibers from hepatic stellate cells, so cirrhosis does not occur. If you are interested, please click to know for free: click to know the product information and quotation of Guizhou Zhuangzhi Liquor.
For more information, please consult Guizhou Zhuangzhi Liquor Co., Ltd. ... Guizhou Zhuangzhi Liquor Co., Ltd. is a specialized large-scale liquor enterprise mainly producing maotai-flavor liquor. For a long time, Zhuangzhi Liquor has been adhering to the concept of "drinking for pleasure" in Zhuangzi, advocating consumers to drink good wine and drink healthily. Wine, like life, remains pure and natural, and feels the happiness brought by good wine itself.