1. Maotai-flavor liquor is brewed at high temperature, and the temperature of Maotai-flavor liquor with less volatile substances is as high as 40 degrees when distilled, which is nearly twice as high as that of other kinds of liquor. Volatile substances naturally volatilize at high temperature, and the storage loss of Maotai-flavor liquor is as high as 2% or more after storage for more than three years, and volatile substances are the main ones, so there are few volatile substances stored in liquor, which is naturally less irritating to human body and beneficial to health.
Second, maotai-flavor liquor has high acidity. The acidity of Maotai-flavor liquor is 3 to 5 times that of other kinds of liquor, mainly acetic acid and lactic acid. Chinese medicine theory holds that acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that eating acid is good for health.
3. Phenolic substances in Maotai-flavor liquor The phenolic substances in Maotai-flavor liquor are three to four times that of other famous wines. Recent research shows that phenolic compounds are beneficial to prevent cardiovascular diseases.
4. Maotai-flavor liquor is a natural fermentation product, which is used in traditional solid-state fermentation. Compared with non-natural fermented products (with too many main added ingredients), it is self-evident that it is less irritating to the body and beneficial to health.
The hygienic standard of Maotai-flavor liquor is quite high. After a long period of aging, all the harmful substances in liquor are integrated. Not only that, under normal circumstances, you won't feel headache and dizziness after drinking this white wine, and the substances on it are basically integrated by alcohol, so all aspects will perform better, thus giving people a healthy feeling.
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