Looking up the existing historical materials, it is found that the origin of Maotai-flavor liquor can be traced back to the period of Emperor Wu of Han Dynasty. According to historical records, in the sixth year of Jianyuan, when Wang Hui, a big businessman, attacked Dongyue, Dongyue killed Wang Ying in order to pay his debts. The restoration of military power made Tang point directly at Xiao Nanyue. Meng returned to Chang 'an and said, "Out of Panyu, out of the northwest gate." Jia said, "Only Sichuan produces stewed beef, but many people steal vegetables from the city." Yelang, South Vietnam is a yelang with property services, but it can't be a minister. "Among them," gourd sauce "refers to the early embryonic form of maotai-flavor wine.
Maotai-flavor liquor is named because it has a sauce flavor similar to that of beans when they are fermented. But there is another story about the establishment of Maotai-flavor type: After the founding of New China, in order to revitalize the brewing industry, 1952 Young Industry Department held a review reception. Although this wine tasting brought glory and reputation to the wine industry, because the technology at that time did not conduct scientific and in-depth research on wine making, we could only select famous wines according to conditions such as "excellent moral character", "widely praised" and "long history".
With the continuous improvement of brewing technology, researchers began to find that although all of them are liquor, the differences in raw materials, technology, fermentation equipment and output of liquor laid the foundation for the establishment of flavor type. In 1960s, a working group led by Li Xingfa analyzed three typical aromas of Moutai, namely, sauce flavor, mellow flavor and cellar bottom.
By the time of the third national wine tasting in 1979, liquor was divided into five flavor types according to saccharifying starter: maotai flavor type, strong flavor type, faint flavor type, rice flavor type and other flavor types, and all liquors that did not belong to the first four flavor types were collectively called other flavor types. Since then, China Liquor has specifically divided the flavor types and established the style characteristics of each flavor type. Since then, the love between "sauce" and "wine" that has spanned thousands of years has finally turned into a positive result.
Therefore, many people say that it is not only the body itself that likes to drink maotai-flavor wine, but also the technical details that we have passed through for thousands of years; The aftertaste is not only the fragrance of wine, but also the time in memory; It's not only the fragrance that lingers in the cup, but also those unforgettable years and events ... drinking sauce and wine like Zhuang Zhoumeng Butterfly: I wonder if people are drunk or drunk.
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