First, a bottle of Maotai-flavor liquor is equivalent to a group of microbial strains. The brewing process of Maotai-flavor liquor is unique. It takes at least five years for a bottle of Maotai-flavor liquor to arrive at the original factory from the raw materials. It is divided into two feeding, nine steaming, eight high-temperature precipitation and alcohol generation, wine pouring, storage and blending. In the long, unique and mysterious microbial reaction process, various beneficial microbial strains were placed in the quality of liquor under the interaction between the pit and the huge microbial strains in the air.
Second, there are few volatile substances. In the process of steam distillation, the temperature of maotai-flavor liquor reached more than 40 degrees, nearly double that of other liquors. Of course, volatile substances are much more volatile at high temperature, and the storage damage of Maotai-flavor liquor reaches more than 2% after storage for more than three years. Obviously, a very large part of volatile substances are volatilized, so there are few volatile substances stored in liquor, which is of course less irritating to the body and beneficial to physical and mental health.
Thirdly, the acid value of Maotai-flavor liquor is 3 to 5 times higher than that of other liquors, and formic acid and lactic acid bacteria are the key factors. According to the basic theory of traditional Chinese medicine, acid can cure the stomach, protect the liver and clean up the vascular garbage. Western medicine also believes that eating acid is good for physical and mental health. Taoism and Buddhism also attach great importance to the health care function of acid. No wonder the aftertaste of some maotai-flavor liquors is sour.
Fourthly, Maotai-flavor liquor contains a lot of phenols. In recent years, more and more customers tend to choose red wine, because dry red wine contains more phenolic compounds, which is beneficial to prevent cardiovascular diseases. The phenolic compounds of Maotai-flavor liquor are three to four times that of other well-known pure grain liquors, which shows that Maotai-flavor liquor is exactly the same as dry red wine.
Fifth, the concentration value of maotai-flavor liquor is scientific and standardized. The alcohol content of Maotai-flavor liquor is generally about 53%(V/V). When the alcohol content is 53%, the molecular structure of ethanol and the infectivity of water are the best. In addition, Maotai-flavor liquor has long storage time, less random molecular structure dispersed by ethanol, less irritation to human body, and is beneficial to health.
Sixthly, Maotai-flavor liquor is a pure natural product. Because this wine has not found the main aroma substances so far, it is difficult for some people to fake it even if they want to add generators, which rules out the possibility of adding all flavors and aromas.
Seventh, there are substances such as SOD and metallothionein in Maotai-flavor liquor. Among them, SOD is a specific scavenger of oxygen free radicals, its key role is to remove unnecessary oxygen free radicals in the body, and it has obvious anti-tumor, fatigue relief, antiviral treatment and anti-aging effects. In addition, Maotai-flavor liquor can induce liver to produce metallothionein, and the effect of metallothionein is much stronger than SOD. Metal sulfur egg