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

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

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

    May is the season of youth, and May is the starting point of dreams， With the arrival of June, everyone gathers here to jointly celebrate the second "Speech"-themed speech contest founded by Red Soul Wine Company, Company employees greet this moment with the fullest enthusiasm.

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    Entrepreneurship is difficult and there are many battles, The drums are rushing, and the power is formed.
     
    We are a brave team, we are full of fighting pride
     
    We are a strong team, we have experienced the baptism of hardships and frustrations.
     
    First of all, please allow me to introduce the judges who attended the event today. They are Yang Zongyong Yang Zong, Liao Hang Liao Zong, Li Xu Li Zong, Chen Lin Chen Zong, Lei Yanglei, Zhang Xinyu, Zhang Zong, He Yanghe
     
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    At the foot of success, the hardships, the sweat, the glory, the flowers behind, can not be separated from the stage and development space that the company gives us growth.
     
    Liao Hang, general manager of Red Soul Wine Sales Co., Ltd. delivered a speech for this event!
     
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    Classification

    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,MaotaiisthemudintheMaotaiareaof​​Guizhou,andthewineisthemudintheLinyiareaof​​Shanxi.         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

    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

    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.ItisconnectedtotheYintanareaof​​MaotaiTowninthenorth,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.ItfullyprovesthattheMoutaiwineproductionareainGuizhouistheonlyscientificandreasonableproductionareaof​​Moutai.Moutaiisinseparablefromtheplaceoforigin,Moutaicannotbeproducedoff-site,Moutaicannotbecloned!!
    2019-05-22
    The

    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.Themainproducingareaof​​thesauce-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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