Why is Maotai-flavor liquor healthy?

Luzhou-flavor liquor is mainly represented by Wuliangye, Jiannanchun and LU ZHOU LAO JIAO CO.,LTD Co., Ltd., which has the characteristics of strong flavor, harmonious flavor, soft sweetness and soft mouth. According to these, the quality of Luzhou-flavor liquor can be judged. Ethyl acetate is the main component of typical style of Luzhou-flavor liquor, with high aroma content and outstanding aroma. Maotai-flavor liquor is mainly represented by Kweichow Moutai, Jiangling and Sichuan Langjiu. Maotai-flavor liquor has the characteristics of fragrant but not bright, elegant and fragrant, low talk, not strong or weak, and long aftertaste. Among them, Maotai-flavor liquor has a long aftertaste after being poured into the cup overnight, and the empty cup is more fragrant than the real cup, which makes people memorable. The brewing technology of Maotai-flavor liquor is quite special, which is different from Luzhou-flavor liquor and Fen-flavor liquor. It takes at least five years for a bottle of Maotai-flavor wine to go from raw materials to factory. During the period, it is divided into two feeding, nine cooking, eight spreading, koji adding, high-temperature accumulation, fermentation in the pool, material taking, storage and blending. Maotai-flavor liquor is mainly blended with Maotai-flavor liquor, cellar-bottom liquor and mellow liquor. The composition of Maotai-flavor liquor is very complicated. It is generally believed that Maotai-flavor liquor is a kind of aroma composed of high-boiling acid substances and low-boiling alcohol substances. The most fundamental reason that determines the quality of Maotai-flavor liquor and Luzhou-flavor liquor lies in the difference of their brewing techniques. Maotai-flavor liquor belongs to high-temperature Daqu and Luzhou-flavor liquor belongs to medium-temperature Daqu.