Red beam soul_RED LIANG SOUL WINE,SAI TAI WINE_RED LIANG SOUL WINE,SAI TAI WINE,Red beam soul

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Time of issue:2019-05-17 00:00:00

Hotline：13027872789 Mailbox：290906745@qq.com 黔ICP备19010381号

Take the soul of Red Sorghum and make the best of it.

Guizhou Saitai Liquor Industry Group Co., Ltd. was established in June 2014. It has Maotai Hongliangsoul Liquor Industry Co., Ltd., Saitai Ecotourism Development Co., Ltd. and Hongliangsoul Liquor Industry Sales Co., Ltd. and other subordinate organizations. Its business scope includes liquor industry, ecotourism, catering hotels, etc.

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RED LIANG SOUL WINE

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SAI TAI WINE

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Origin and Development of Liquor

China is the birthplace of koji-making and liquor-making, and has the unique liquor-making technology in the world. Sakaguchi Sakaguchi, an honorary professor at Tokyo University in Japan, once said that China's creation of wine koji, the use of fungi to make wine, and promotion to East Asia

Qu is the bone of wine, water is the blood of wine, and grain is the soul of wine.

In the brewing of Chinese liquor, koji must be made first, then mixed with grain, saccharification and fermentation should be carried out at the same time to produce grain liquor and then distilled.

Joining Hongliangsoul has no worries about its future

Liquor Type: Old Liquor Maotai-flavor Type
Fundamental investment: detailed discussion by interview or Wechat
Guarantee Amount: Negotiation or Wechat Details
Regional requirements for the project: nationwide
Franchise Amount: Detailed Discussion by Negotiation or Wechat
Brand Origin: Maotai Town, Renhuai City, Guizhou Province

Let the public share the taste of pure Maotai-flavor liquor

19-05-22

Classification of Chinese liquor

ClassificationofChineseliquorThebrewingofChineseliquormustfirstbemadeintokoji,thenmixedwithgrain,saccharifiedandfermentedtomakegrainwine,andthendistilled.Variouskindsoffoodssuchasbeansandwheatareusedinthekojimaking,andsorghumandcornaremainlyusedinthefermentationofwine.Theancestorsconcludedinthelong-termwinemakingpractice:"Theboneofthewineistheboneofthewine,thewateristhebloodofthewine,andthegrainisthesoulofthewine."Inaddition,thedecisivefactoristhewinekiln.Thestrongfragranceistheoldclaykiln,thesauceisthestonekilnorthemudkiln,andthefragranceisgenerallytheearthencylinder.Inaddition,thereareregionalfactors,andthelocalclimaticconditionsthatgenerallyleadtotheproductionoffamouswinesareverysuitableforthesnareofnaturalmicroorganisms. Alcoholismistheuseofyellowmudtobuildapoolinasealedenvironment,andthentherawmaterialssuchasgrainarefermentedintheDianchiLake.Onegramofyellowmudcontains1billionmicrobesinthefermentation,andthenyellowmud.Thetraceelementsacttocureandcatalyzetheformationofaroma.Usually,thelongerthestoragetimeintheDianchiLake,thelongerthefermentationtime,thebetterthescentofthescentandthetasteofthewine,andthehigherthedegreeofalcohol.Themudinmanyplaceshasdifferentmicrobesduetoitsuniquegeographicalenvironment.Thetasteofthefermentedwinewillvary.Forexample,WuliangyeisthemudintheYibinarea,MaotaiisthemudintheMaotaiareaofGuizhou,andthewineisthemudintheLinyiareaofShanxi. Liquorclassificationisalsoanextremelycomplexsystem.Atpresent,themostcommonlyusedistheclassificationofthecharacteristicsofthearomacomponentsofthewine.Inthenationalwineevaluation,thewineisoftenclassifiedaccordingtothismethod.Specifically,itisdividedintosaucetype,strongfragrancetype,fragrancetype,ricefragrancetype,andcomplexfragrancetype.Nowwiththedevelopmentofwinemakingtechnology,therearealsosesameflavors.Habitually,peopleusuallydivideintothefollowingfiveflavorsaccordingtothestyleoftheirmainaroma: 1,sauceflavor,alsoknownasMaoxiangTheso-calledsauceflavorreferstothearomaofthewinehavingasimilarsaucefood.Itisgenerallyconsideredthatthesauceisacompositearomacomposedofahigh-boilingacidicsubstanceandalow-boilingalcohol.ThistypeofwineisrepresentedbyGuizhouMoutaiandSichuanLangjiu.Thearomaisnottoolight,andtheaftertasteislong.Itispouredintothecupandthefragranceremainsforalongtime.Itissaidthattheemptycupismorefragrantthantherealcup.Sauce-flavoredwhitewineisusuallyblendedwithwine,wine,liqueurandliqueur. 2,strongflavor,alsoknownasmuskItisrepresentedbytheoldsongofSichuanLuzhou.Luzhou-flavoredwinehasthecharacteristicsofricharomaticity,sweetentrance,fallingcotton,andlongnetlength.ThisisalsothemainbasisforjudgingthequalityofLuzhou-flavorliquor.ThemainformofthetypicalstyleofLuzhou-flavoredwineisethylacetate.ThevarietyandyieldofLuzhou-flavorliquorarethefirstofthenationalDaquliquors.AmongtheeightfamouswinesinChina,Wuliangye,LuzhouLaojiaoQu,Jiannanchun,YangheDaqu,GujingThetributewineisanexcellentrepresentativeofLuzhou-flavorliquor. 3,thefragrancetype,alsoknownasmusktypeShanxiXinghuacunwineisthemainrepresentative.Thescentedliquorismellowandmellow,andthemainbodyofthewineisethylacetateandethyllactate.Thecombinationofthetwoformsthemainaromaofthewine,whichisclear,cool,mellowandpure.ThefragrantstylebasicallyrepresentsthebasicscentcharacteristicsofChina'soldwhitedrywine. 4,riceflavorItisakindofXiaoquliquorrepresentedbyGuilinSanhuaLiquor.ItusesriceasrawmaterialandXiaoquassaccharifyingagent.Itscharacteristicsaresoft,elegantandelegant,withsoftentranceandsmoothaftertaste,givingpeopleasimpleandpurebeauty.Thearomacompositionoftherice-flavoredliquoristhattheethyllactatecontentisgreaterthanthatofethylacetate,andthehigheralcoholcontentisalsomore,whichformsthemainfragranceoftheXiaoquliquor.GuilinSanhuaLiquor,GuangxiXiangshanLiquor,andGuangdongChangleRoastareamongthetopgradesinXiaoquLiquor. 5,fragranttype(alsoknownascompoundtype)Ithasmorethantwomainbodyaromas.Thiskindofwineabsorbstheessenceoffragrance,aroma,sauceandricewineinthebrewingprocess,andisuniquelycreatedonthebasisofinheritingandcarryingforwardthetraditionalbrewingprocess.Thestyleofthefragrantliquorisquitedifferent.Thesmell,themouthandtheaftertastearedifferent,andithasastyleofwineandfragrance.ThefragrantwineisrepresentedbyDongjiu.TheDongjiuwinehasthericharomaofDaquwine,thesoftalcoholofXiaoquwine,andthecharacteristicsofXiaokouShutian.Thestyleisunique.Nowthecleverbartenderhasdevelopedacomplex-flavoredwinewithathicksauceandaroma. TheabovescenttypesareonlytheobviousscenttypesinChineseliquors.However,sometimesthescentofwhitewinesofthesamescenttypeisdifferent,becausetheuniqueflavorofvariousfamouswinesdependsonthefragrantcontentofthemainbody.Itisalsoaffectedbythemutualsetting,bufferingandbalancingofvariousflavorcomponents. Peoplealsooftendivideliquorintohigh-alcoholaccordingtothelevelofalcohol(thedegreeofalcoholisabove41degrees,morethan55degrees,generallynotmorethan65degrees)andlow-gradeliquor(thedegreeofalcoholisgenerally38degrees,andtherearemorethan20degree). Accordingtotheprocess,itcanbedividedintothree

19-05-22

How to taste the sauce-flavored liquor

Ifyoutastethesauce-flavoredliquor,youmusthaveaproductof53degrees(thenationalstandardalcohollevelismarkedas53%volintherangeof52-54%vol).Thehigh-quality53-degreesauce-flavoredliquorhasathickandlightfinishattheentranceandalongandshortaftertaste.Thickandlong,indicatingthatthesauceismellowandhasalongstoragetime;lightandshort,indicatingthatthesauceislight,notthedegreeofwineislow,thatis,thestoragetimeisshort,orthequalityofthebasewineitselfispoor.Undernormalcircumstances,wehaveseenabottleofsauce-flavoredliquor,takingthesealtotestitstrueness,scentingthescent,thescentofthescent,theemptycuptosmellitsfragrance,thepalmtokeepthefragranceanditspurefivesteps. Step/methodOpenthesealandverifyitstrueMainlyafteropeningthepackage,itcanbeinitiallyidentifiedaswineorwater.Itisasauce-flavoredliquororafragrantliquor,afragrantliquor.2.SwingingthefragranceMainlylookatthecolorandconsistencyofthewine.Pourthewineintothecupandobservethehops(bubbles),color,consistency,andhangingcupeffectofthewine.Theagedwineinthesauce-flavorliquorisyellowishincolor(naturalandthorough),andthewinehasastickyfeeling(theacidfermentationproductssuchasacid,esterandphenolinthewinearecontinuouslyalcoholizedandmatured),pouredintothecup.Inthemiddleofthewineglass,thewinewillslowlyspreadupwardstoacertainheight;ifthegoodqualitysauce-flavoredwineispouredintoatransparent,largecontainer,itcanbelightlyshaken(halfthespace),anditshopsFineanduniform,disappearslowly.Generally,thesauce-flavorliquorwithshortperiodandpoorqualitywillhaveayellowishcolor,butitwillhavenoconsistencylikewater.Theheightofthespreadonthewallofthewineglassisverysmall,thehopsarelargeanduneven,anddisappearquickly..Themainreasonforthisisthatthealcoholmoleculesofoldwineshaveahighdegreeofpolymerization,formingalargemoleculeofalcohol,theinteractionbetweenmoleculesislarge,theoverallsurfacetensionislarge,andthefoodcomponentssuchasacid,esterandphenolinthewinearealcoholized.Oldandfull.Thealcoholmoleculesofthesauce-flavorliquorwithshorttimeandpoorqualityarenotpolymerized,orsmallmolecules,theinteractionbetweenmoleculesissmall,theoverallsurfacetensionissmall,andthefoodcomponentssuchasacid,esterandphenolarealcoholizedandthedegreeofripenessisnotenough.Ofcourse,ifitisfakewine,theingredientsofthefoodfermentationproductssuchasacidandesterarenotatallviscous.Theyellowcolorisartificiallyaddedpigment,turbidandunnatural,anditscompositionisevenindustrialchemicalrawmaterials.It’snosurprisethathumanlifeisalive.3.MuskflavorTheproductisdividedintothreesteps:one,two,three.Hey,sendthewineglasstothelips,gentlyandslowlysipasmallmouth,usethetipofthetonguetodistributethewineunderthemouthandtherootofthetongue,sothatthewinemoleculescanfullycontactthetastebuds,andthemouthisfine,goodsaucetypeLiquorhasasweetandsourtasteonthetipofthetongue,alingeringtasteonthelingualside,abittertasteonthetongue,alittlespicyfeelinginthethroat,andtheoverallfeelingismellow,mellow,andmakesyoufeelrefreshed.Thegeneralqualityofthesauce-flavoredliquordoesnothavetheseobviousfeelings.Itsmellslikeasauce,butthereisnosuchthingasa"sweet,sweetandbitter"inthemouth.Nottomentionotherflavors.Yes,Iusuallyfeelaburningmouth.Hey,it’sascornfulmouth.Intheslowevaluation,thewineisswallowed,andthesoundofsputumorsnoringisnatural.Thegoodwinewillmakeyourthroatandesophagussoft.It’sliketheoldwhitedryandErguotou’shigh-alcoholwineisalsoverywarm.Easy,inferiorliquoristhefeelingofburningyourthroatandburningyourheart.Oh,itisonthebasisofsputum,quicklyletthealcoholflowfromthenoseandmouthandthengentlysuck,thearomaofgoodwineyoucansmell,nobadsmell,uncomfortablefeeling.4.EmptycuptosmellitsfragranceThecupwiththegoodsauce-flavoredliquorwillretainthearomaofthewineforalongtime,andthearomaisendless.Thelong-quality,good-qualitysauceliqueur,theemptycupisverylong-lasting,andhasthereputationof“emptythree-dayaftertaste”,whichisunmatchedbyotherfragrantwhitewines.Themainreasonisthatthemacromolecularalcoholafterpolymerization,avarietyofesterscontainingaromaticodors,phenolsandothersubstancesvolatilizeslowly,whilethegeneralsauce-flavorliquorhasasmallalcoholmolecule,andhasasmallaromaticesterandphenolicsubstances.Thevolatilizationrateisfast,andtheinferiorliquorisveryhorrible.5.PalmsstayfragrantandarguethattheyarepurePutafewdropsofwineinthepalmofyourhand,closeyourhandsandsquatbackandforth,andgentlyopenthesmellatthetipofyournose.Whenthewineissimmering,youwillfeelsticky.Afteropening,thearomawillbeslowlyreleased,andtheretentiontimewillbecompared.Itislong,andthearomaisrichandfullandpure. Feeling:Whenyoudrinkyourstomachinonebite,thereactionofthestomachhasaburningsensation,thatis,anewmiscellaneouswine.Theagedwinewillnotbeirritating,butthestomachwillslowlyradiatetothewholebodyandhaveawarmfeeling.Emptycupsarefragrant:Whenthewineisdriedinthecup,thefragranceofthenewmiscellaneouswineinthecupwillsoondisappear,andthelongertheoldwinestaysinthecup,thelongertheagingtimeoftheoldwineis.Threedays.Experience:Thenewmiscellaneouswineisinconsistentduetotheshort-termcompositionofthewine.Drinkingmorewillproducedrymouth,wanttodrinkplentyofwater,andev

19-05-22

Maotai Town Sauce and Liquor Culture

Fiveuniqueadvantages 1/Uniqueclimate MaotaiTownisasubtropicalhumidmonsoonclimatezone.MaotaiDistilleryislocatedinalow-lyingrivervalley.Itissurroundedbythreemountainsandsurroundedbymountains.Thealtitudeisbelow500meters,formingaspecialmicroclimate.Itissuitableforbrewingmicroorganismsinwinterandsummer.Formandmultiply. 2/Uniquegeologicalfeatures ThegeologicalandgeomorphicstructureofMaotaiTownismainlycomposedofpurplesandshaleandshaleoftheJurassicandCretaceous,whichtookover70millionyears.Thegeologicalstructureofthisspecialpurplesandshaleisverybeneficialtothepenetrationofwatersourcesandthedissolutionofbeneficialcomponentsintheredlayer,filteringoutthemineralrich,sweetanddeliciousriverwater. 3/Uniquesoil ThesoilintheChishuiRivervalleyisacidicandthetypesarecomplexanddiverse.MaotaiTownisdominatedbypurplesoil. 4/Uniqueredsorghum ThesorghumusedintheproductionofMoutaiisasorghumsorghum,whichiscommonlyknownastheredsorghumsorghum.Thesorghumgranulesarefirm,fullanduniform,andthegranulesarethickandthick,andthecrosssectionisglassy,whichisverybeneficialtothemulti-roundroastingoftheMoutaiwineprocess. In2012,HongshengSoulWineRawMaterialsBasewasofficiallycertifiedasorganicfood. 5/Uniquewaterquality Asthesayinggoes,"Goodmountainsandgoodwateraregoodwines."ChishuiRivergathersLingquanXiushuiinone,andpassesbythestreetalongMaotaiTown.Astheseasonchanges,thewaterintheChishuiRiverwillchangeaccordingly.EveryyearinMarch,theclimatetendstobehot,andtherainandthelandslidesofthemountainsandriversgraduallyturntheriverintoabrown-redcolor.BySeptember,theriverhasreturnedtoitsclearandtransparentappearance.Atthistime,itistheseasonofMoutaibrewing.ThenaturalchangesintheriverwaterareveryconducivetothebrewingofMoutai. Skillfulproductionprocess IfMoutaihasauniquegeographicalandspecialrawmaterialsthatarenaturalandnatural,thenMoutai'suniquebrewingprocessisaskillfulcraftsman. TheproductionprocessofMoutaiissummedupas“fromonetoten”:One:oneproductioncycleperyearTwo:twofeedingsThree:Moutaisaucefragrantwinehasthreetypicalformsofsweet,sweet,soysauceandsauceFour:fortydaysofkojifermentationFive:MayDragonBoatFestivalSix:sixmonthstosaveSeven:SeventimestotakewineEight:eighttimesadd,accumulate,intothepoolfermentationNine:ninecookingTen:Tenuniqueprocesses,namely:hightemperaturekoji,hightemperatureaccumulation,hightemperaturewineconnection;morerounds,moregrain,moresongs;loweralcoholyield,lowsaccharificationrate,long-termstorage,carefulblending. InJune2006,theStateCouncilannouncedthattheMinistryofCultureawarded“MoutaiBrewingSkills”as“NationalIntangibleCulturalHeritage”. IntangibleCulturalHeritage Maotai'swinemakingindustrybeganinQinandHanDynasties.Maotaihasahistoryofmorethan2,000yearsofwinemaking,andthewineindustryhasneverstopped.TheuniquegeographicalenvironmentandtheuniquebrewingprocessthatconformstothelawsofnaturalchangehavecreatedtheunparalleledstyleofMaotai.Inordertoprotectthisuniquebrewingprocess,Chinawilldeclarethe“WorldIntangibleCulturalHeritage”.ThetraditionalbrewingprocessofMoutaihasbeenincludedinChina'sfirstintangibleculturalheritagelist. Protectedbyorigin,anartclassicthatcannotbecopied... Thewineisfull-bodied,withalongaftertasteandalong-lastingemptycup. GuizhouMoutaiwineproductionareaislocatedinthemiddleandupperreachesofMaotaiTown,RenhuaiCity,GuizhouProvince,closetotheeastbankofChishuiRiver.ItisconnectedtotheYintanareaofMaotaiTowninthenorth,theChishuiRiverinthewest,themiddlereachesoftheChishuiRiverinthewest,andtheTaipingVillageinthesouth.ItislocatedattheboundaryoftheQiangtangRiver.Itislocatedat106°16′27′′to106°22′32′′eastlongitudeand27°47northlatitude.'12′′to27°51′31′′,theprotectedareais15.03squarekilometers.Theregion'suniquegeologicalfeatures,soilwater,climate,microbialpopulationandwinemakingprocessprovideanexcellentproductionenvironmentfortheproductionofMoutai.Inthe1960s,thefamousexpertsinthecountryorganizedtheidentificationofenvironmentalmicrobesandprocessesinMaotai,andfullyrecognizedtheimportantrelationshipbetweentheformationofGuizhouMoutaiwineandtheregionalenvironmentandprocesscharacteristics.Sincethe1970sandtheearly1980s,thenationalwinemakingindustryhasalsospurredtheclimaxoflearningMaotai.However,duetothedifferenceingeographicalenvironment,thestyleofitsproductswastoodifferentfromthatofMaotai.ItfullyprovesthattheMoutaiwineproductionareainGuizhouistheonlyscientificandreasonableproductionareaofMoutai.Moutaiisinseparablefromtheplaceoforigin,Moutaicannotbeproducedoff-site,Moutaicannotbecloned!!

19-05-22

The unique flavor of the sauce-flavored liquor

AnimportantmemberoftheChinaBrewingIndustryExpertGroup,theInternationalandNationalWineEvaluationCommittee,professor-levelengineer,doctoraltutor,masterbrewer,andJiKeliang,chairmanoftheMaotaiGroup,said:“Thesauce-flavoredwineisthebesthigh-gradeliquorinwhitewine”.Thesauce-flavortype,alsoknownastheMao-flavortype,isaDaquliquor.Thiskindoffragrantwhitewineisfragrantandnotflamboyant,lowbutnotlight,mellowandelegant,notthickandnotviolent,andhasalongaftertaste.ThemoststrikingfeatureisthatThesauce-flavoredwinealsohasthecharacteristicsthatitispouredintothecupandthefragranceremainsforalongtime,andtheemptycupismorefragrantthantherealcup,whichisendless.Sauce-flavoredwhitewineisblendedwithsoysauce,scentedliqueurandmellowwine.Theso-calledsaucefragrancereferstothearomaofthewinewithsimilarsaucefood.Thecompositionofthearomaofthesauce-flavoredwineisextremelycomplicated,anditisstillinconclusive.However,thecurrentviewisthatthesauceiscomposedofhigh-boilingacidicsubstancesandlow-boilingalcohols.Acompoundaromacomposedofclasses.Themainproducingareaofthesauce-flavorliquorisonthebankoftheChishuiRiver,representedbyMaotaiTownofGuizhou.ThisisbecausethebrewingenvironmentinMaotaiTownistoounique,anditisimpossibletoreplicateinanywayanywhereelse.Secondly,thewinemakingprocessinMaotaiTownAfterhundredsofyearsoftempering,ithasaperfectstatethatisdifficulttofollow---accordingtothelawsofnature,oneproductioncycleperyear.Thesamebatchofrawmaterialsshouldgothrough9timesofcooking,8timesofdrying,addingkoji,super-fermentingfermentation,intothepoolfermentation,and7timesoftakingthewine.Intermsofthetemperatureofthewine,itmustbecontrolledatarelativelyhighdegree,whichisatleast15-20degreeshigherthanotherscentedliquors,thuseffectivelyvolatilizingsubstancesharmfultohumanhealth,retainingbeneficialtohumanhealth.Non-volatilematter.Strictlyimplementthe3-5yearsofaging,sothatthebodyismoremellow.Usingtheold-fashionedwinesofdifferentflavors,differentroundsanddifferentdegreesofstorageformanyyears,the“fineblending”canmakethewinebodyform“spicysauce,elegantanddelicate,full-bodied,long-lastingaftertaste,emptycupandfragrance”Brightstyle.Theblendingofsauce-flavoredliquormustbeblendedwithpureeliquor,andthefinalestablishedalcoholcontentisblendedwithpureliquorofdifferentalcoholicdegrees,withoutwaterreductionoranyotheradditives.Thisshowsthatitsauthenticityandauthenticity.Inthisregard,evenalaymanwhohasneverconsumedasavorywinecanbeverifiedfromtheviscosityandsmellofthewine-hangingcup,andtherichnessofthetaste.Sauce-flavoredwinesdohavealotofbenefitsforthebody.Theydon’thittheirheadsanddonotaffecttheirdailywork."Soysauce"hasastrongnationalwineculture,drinkingisthecultureofdrinking,thesereasonsareenoughtomakethesauceredandhalf.Sauce-flavoredliquorcanonlybeawinethatusestraditionaltechniquesandmustbemadefromgrainasrawmaterials.Today,whentherearemanybrandsandfakewines,thecraftsmanshipandqualitycharacteristicsofthesauce-flavorliquormakeitmoreWithasenseoftrust,therearemoreandmoreconsumerswhoprefersauce-flavoredliquor.Thesauceis“puregrainbrewing,neveraddinganyforeignsubstances.Thisisanimportantqualityattributeofthesauce-flavoredliquordifferentfromotherflavor-typeliquors.”Inaddition,theconcentrationofthesaucewineis53degreesplusorminus1degree,whichisalcoholandThemostsolidconcentrationofwaterassociation;otherworld-classliquors,includingbrandy,whiskey,vodka,andotherworldfamousbrands,thebasewineconcentrationisabout67degrees,needtoaddwatertoreducetheconcentrationofalcohol.Thisisnotonlyintheassociationofalcoholandwater,butalsointheadditionofforeignsubstances,whichdirectlyaffectstheinherentqualityofthewine.Sauceisnotaddedtoanysubstance(includingpigments,sweeteners,flavors,etc.),whichisuniqueamongalldomesticandinternationaldistilledspirits. Sauce-flavoredliquorhasthefollowingsevencharacteristics: First,thebrewingprocessofthesauce-flavoredliquorisspecial,unlikethearomaandfragrance.Ittakesatleastfiveyearsforabottleofsaucetogofromrawmaterialstothefactory.Amongthem,twofeedings,ninecooking,eightdrying,andaddingsongs,hightemperatureaccumulation,fermentationintothepool,takingwine,storage,blending,etc.,inalong,specialandmysteriousbiologicalreactionprocess,UnderthecombinedactionofthehugemicrobialpopulationintheDianchiLakeandtheair,allkindsofbeneficialorganicingredientsareplacedinthewine.Therefore,thepossibilityofdiseasepreventionandtreatmentisalsocontainedinit. Second,therearefewervolatilesubstances.Whenthesauceisdistilled,thetemperatureofthewineisupto40degrees,whichisnearlytwicethetemperatureofotherwines.Volatilesubstancesnaturallyevaporateathightemperatures,andthesaucesarestoredformorethanthreeyears.Thestoragelossisashighas2%ormore.Itisobviousthatthevolatilesubstanceshaveevaporatedalargepart,soitiseasytopreserveinthewine.Lessvolatilematter.Naturehaslessstimulationtothehumanbodyandisgoodforhealth. Third,thesourwinehasahighacidityof3to5timesthatofotherwines,andismainlycomposedofaceticacidandlacticacid.AccordingtothetheoryoftraditionalChinesemedicine,theacidspleenandstomach,liverprotection,cansoftenbloodvessels.Weste

19-05-22

The second session of the Red Soul Wine Industry's speech contest with the theme of "On" was a complete success!

Mayistheseasonofyouth,andMayisthestartingpointofdreams.WiththearrivalofJune,everyonegathersheretojointlycelebratethesecond"Speech"-themedspeechcontestfoundedbyRedSoulWineCompany.Companyemployeesgreetthismomentwiththefullestenthusiasm Entrepreneurshipisdifficultandtherearemanybattles.Thedrumsarerushing,andthepowerisformed. Weareabraveteam,wearefulloffightingpride Weareastrongteam,wehaveexperiencedthebaptismofhardshipsandfrustrations. Firstofall,pleaseallowmetointroducethejudgeswhoattendedtheeventtoday.TheyareYangZongyongYangZong,LiaoHangLiaoZong,LiXuLiZong,ChenLinChenZong,LeiYanglei,ZhangXinyu,ZhangZong,HeYanghe Atthefootofsuccess,thehardships,thesweat,theglory,theflowersbehind,cannotbeseparatedfromthestageanddevelopmentspacethatthecompanygivesusgrowth. LiaoHang,generalmanagerofRedSoulWineSalesCo.,Ltd.deliveredaspeechforthisevent!

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Green Organic and Ecological Health

Located in Maotai Town, Renhuai City, Guizhou Province, the "China Maotai Liquor 7.5 square kilometers core production area", it covers four production bases, covering an area of more than 200 mu.

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Address

"China Liquor Capital" in Maotai Town, Renhuai City, Guizhou Province, "China Maotai-flavor Liquor 7.5 square kilometers core production area"

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Monday to Sunday: 8:30-12:00
Monday to Sunday: 8:30-12:00

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Hotline: 13027872789
E-mail: 290906745@qq.com

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