Several advantages of drinking in early autumn

Categories:Industry news
Time of issue:2019-05-22 10:26

For those who love wine, they drink alcohol all year round. However, there must be a reason to say that you must drink some wine in the fall. As the saying goes, autumn supplement winter, this season is the best time for people to nourish and nourish the body, According to research, the proper drinking of wine in autumn has nourishing and nourishing effect on the body.

Enhance the body's defense function

The liquor has nearly 1,500 bioactive ingredients and is the world's most alcoholic. There are more than 200 kinds of functional ingredients in human spirits, including pyrazines, terpenes, lactones, furans and organic acids.

These white wine bioactive ingredients can enhance the body's defense function and regulate the circadian rhythm, thus playing a role in preventing diseases and promoting rehabilitation.

Liquor can help sleep

Autumn is also the season for energy storage in the winter. It is good for the spirits of the gods. The ingredients in the liquor are very complicated. Many of these substances are necessary for human health. Spring sleepy autumn, drink a small amount of white wine in bed in the fall, is conducive to sleep, and can stimulate the secretion of gastric juice and saliva, play a role in stomach.

Liquor is good for health

The health effect of liquor is a well-known fact. Wine and anti-cancer, or the latest Nobel Prize winners in 2016, found that wine can not only fight cancer and prolong life, but also promote blood circulation and regulate the balance of bacteria in the human body.

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The brewed wine contains certain nutrients, which can not only supplement the calories needed by the human body, but also supplement the nutrients needed by the human body. The calories produced by the wine are also one of the benefits of drinking for human health. Liquor contains a lot of calories, which are quickly absorbed by the body after being ingested into the body. In general, 7 kilocalories of calories can be produced per 1 ml of white wine, so that drinking 100 ml of alcohol can produce 700 kcal of heat.

Promote digestion

Most of the raw materials for brewing wine are mainly food or fruit, so the wine has the nutrients contained in food and fruits, such as dietary fiber, amino acids, sugars, inorganic salts and multivitamins. These nutrients can stimulate the stomach, promote the secretion of gastric juice, and promote appetite and promote digestion. Therefore, while eating a small amount of wine, a small amount of wine can not only increase appetite, but also help digestion of food, which can also play a role in promoting nutrient absorption.

Eliminate fatigue and tension

Drinking a small amount of white wine can relieve fatigue and relax nerves through the action of alcohol on the brain and central nervous system. Under the influence of liquor, people will relax their vigilance to the outside world, and their body and mind can be relaxed. Together with the role of white wine in promoting blood circulation, a small amount of white wine can make the body feel relaxed.

Shujinhuoxue

Moderate drinking can also reduce cholesterol, and it has the effect of dilating blood vessels and promoting blood circulation, thus achieving cardiovascular protection.

Chinese medicine believes that white wine has the effect of relieving collaterals, promoting blood circulation and removing stasis. This effect has already been widely applied in China. After the bruises, people often used white wine to massage the affected area. In this way, after the effect of the liquor and the blood circulation, the affected area can recover quickly.

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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

2019-05-22

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

2019-05-22

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!!

2019-05-22

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

2019-05-22

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