In addition, the temperature of maotai-flavor liquor after fractionation is as high as 40℃, which can remove harmful substances such as hydrocarbon substitutes and sulfates to the greatest extent. Maotai-flavor liquor is rich in pure natural phenols. The medical community believes that blueberry dry red wine can prevent cardiovascular diseases because it contains a lot of phenols. According to the analysis of pure grain liquor by authoritative experts, the phenolic compounds in maotai-flavor liquor are 3 ~ 4 times that of other famous wines. The cost of natural liquor is many times higher than that of ordinary liquor. The brewing method of Maotai-flavor liquor is complex, and the regulations on environment, water resources and microbial strains (yeast) are strict. After blending, the British wine brewed by Maotai-flavor wine needs to be stored in a kiln for three years to make the wine mature, so that the organic compounds such as water, ethanol, biomacromolecules and phenols in pure grain wine can be more easily combined more closely, with better taste and full fragrance.
The brewing method of Maotai-flavor liquor is complex, and the regulations on environment, water resources and microbial strains (yeast) are strict. After blending, the British wine brewed by Maotai-flavor wine needs to be stored in a kiln for three years to make the wine mature, so that the organic compounds such as water, ethanol, biomacromolecules and phenols in pure grain wine can be more easily combined more closely, with better taste and full fragrance. Maotai-flavor liquor and Luzhou-flavor liquor are different. Maotai-flavor liquor: Maotai-flavor liquor is outstanding, elegant and meticulous, fragrant but not bright, low but not light, mellow and elegant, not strong and not strong, with a long aftertaste. If put in a cup, the fragrance will stay for a long time, and an empty cup is more fragrant than a real cup, which makes people memorable. Maotai-flavor liquor: using sorghum rice as the main raw material, wheat distiller's yeast was made by eight alcoholization and eight steaming. Before entering the cellar, the liquor was stored in the cellar for two years, and the production time was five years. Maotai-flavor liquor: stone is used as pit side wall, and pit mud is used for sliding seam.
Pit mud is used as pit pool; Luzhou-flavor liquor: mud pit; Luzhou-flavor liquor: using sorghum as the key fermentation raw material, liquor is made by mixed steaming, residue-continuing fractionation and residue-continuing in old pits. Luzhou-flavor liquor: strong cellar flavor, soft entrance and long aftertaste; Whether it is Maotai-flavor liquor or Luzhou-flavor liquor, it is different, as long as you like it.