Wholesale Baijiu liquor, Maotai flavor liquor.
Now many young people drink beer and foreign wine when they mention drinking. Very few people take the initiative to drink baijiu. Chinese Baijiu China has a long history. As we Chinese, we should know something about baijiu. Xiaobian will introduce the Maotai flavor liquor to you.
1, Baijiu Baijiu liquor has special brewing technology, which is totally different from Luzhou flavor liquor and Fen flavor liquor. A bottle of Maotai flavored wine has been put into the factory for at least five years. In these five years, it is fed twice, steamed nine times, spread and dried eight times, added koji, piled up at high temperature, fermented in the pond, taken, stored and blended. Under the long-term and special mysterious biological reaction, the huge microbiota and air in Dianchi Lake, Various beneficial microorganisms are placed in wine. Therefore, it also includes the possibility of preventing and treating diseases.
2. Less volatile substances. When Maotai flavor liquor is distilled, the temperature of receiving liquor is as high as 40 degrees, almost twice that of other liquor. Volatile substances evaporate naturally at high temperature, and Maotai flavor wine should be stored for more than three years. Storage loss of up to 2% or more. Obviously, most of the volatile substances volatilize, so the volatile substances preserved in the wine body are less, and the natural stimulation to the human body is less, which is beneficial to health.
3. The acidity of Maotai flavor wine is high, and the acidity of Maotai flavor wine is 3 to 5 times that of other wines, mainly acetic acid and lactic acid. According to the theory of traditional Chinese medicine, acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that acid is good for health. Taoism and Buddhism also attach great importance to the health care function of acid. No wonder some Maotai flavor wines taste sour after taste.
4. Sauce has more phenolic compounds. In recent years, more and more consumers tend to choose red wine, because dry red wine contains more phenolic compounds, which is conducive to the prevention of cardiovascular disease. The phenolic compounds in sauce wine are three to four times higher than those in other famous white wines. It can be seen that Maotai flavor wine has the same effect as dry red wine.
5. The concentration of Maotai flavor wine is scientific and reasonable. The alcohol concentration of sauce wine is generally about 53% (V / V), the alcohol concentration is 53 degrees, the affinity between alcohol molecules and water molecules, the preservation time of sauce wine is longer, and there are fewer free wine molecules. Therefore, it goes without saying that the stimulation of the body is very small, which is beneficial to health.
6. Maotai flavor wine is a natural fermented product. Because this wine has not found the main aroma, even if someone wants to pretend by adding synthetic agents, it is impossible to add any aroma and aroma.
7. There are some substances such as SOD and metallothionein in Maotai flavor wine. Among them, SOD is a special oxygen free radical cleaner. Its main function is to remove excess free radicals in the body. The anti-tumor, anti fatigue, anti-virus and anti-aging effects are obvious. Meanwhile, Maotai flavor wine can also induce the production of metallothionein in liver, and the effect of metallothionein is much stronger than sod. Metallothionein inhibits hepatic stellate cells, so it will not separate colloidal fibers and form cirrhosis.
8. The older the Maotai flavor wine, the more fragrant it is!
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