Welcome to the 2017 Autumn Sugar Cocktail·Red Dragon Soul Winery

Categories:Industry news
Time of issue:2019-05-22 10:33

We are about to usher in the annual National Sugar and Liquor Trade Fair. The 97th National Sugar and Liquor Trade Fair (Chongqing National Sugar and Liquor Fair) will be launched in Chongqing! The sugar wine association has a large scale and remarkable effect. With this shareholder style, our Maotai Town Red Soul Winery will launch a Sichuan tobacco publicity event at the Chongqing International Expo Center's sugar and wine party. which will show the red and soul wine to Chinese and foreign merchants. The factory sauce fragrant wine series products.

Kommunikation und Koordination mit dem Veranstalter der Messe und schließlich Auswahl des Standes im Hauptausstellungsbereich, um die besten Ergebnisse zu erzielen.

Ausstellungszentrum Red Dragon Soul Winery Standplatzierung:

Our factory also arranged a booth at the Wyndham Grand Plaza Hotel opposite the Chongqing North Railway Station. It will be held on the same day as the Chongqing Expo Center Sugar Drinks on November 4, 2017. The end date is November 9, 2017. Please look forward to.

Wyndham Grand Plaza Hotel, Huayu Exhibition Center: 1st Floor, Opposite to North Railway Station

At the rum, the stand highlights the personality of the Red Soul Winery, which attracts attention in many booths, and at the same time highlights the style of our factory, thus launching the products of our factory and enhancing the image of our factory. The market of sauce-flavor liquor is large, and the consumption trend is increasing: our products are novel, unique and have a strong sauce style, with typical and unique selling points.

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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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