Liquor is different from rice wine, beer and fruit wine. Except for a very small amount of sodium, copper and zinc, there are almost no vitamins, calcium, phosphorus and iron, only water and ethanol (alcohol). Traditionally, liquor has the functions of promoting blood circulation, dredging veins, stimulating appetite, eliminating fatigue, cultivating sentiment, making people light, dispelling cold and refreshing. Drinking a small amount of low-alcohol liquor can dilate small blood vessels, reduce the sugar content in blood, promote blood circulation and delay the deposition of lipids such as cholesterol on blood vessel walls, which is beneficial to the circulatory system and cardiovascular and cerebrovascular diseases.
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The standard definition of liquor is: distilled liquor with grain as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharifying starter, which is cooked, saccharified, fermented and distilled. Also known as shochu, testing fate, burning knives. The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body. All kinds of wines are made from distiller's yeast and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, the blended wine made of edible alcohol and edible spices is not regarded as white wine, but should be called alcoholic beverage.
Liquor is a unique distilled liquor in China, and it is one of the six largest distilled liquors in the world (brandy, whisky, vodka, gin, rum and China liquor). It is made from starch or sugar or distilled after fermentation.
Liquor, also known as shochu and liquor, is a traditional drink in China. According to Compendium of Materia Medica, "shochu is not an ancient law, it was founded in the Yuan Dynasty. The method is to put strong liquor and bad grain into a steamer (referring to a steamer), evaporate the gas and expose it in a container. " It can be concluded that liquor production in China has a long history.
Liquor is a kind of distilled liquor unique to China. High-quality liquor must have a suitable storage period. Luzhou-flavor liquor should be stored for at least 3 ~ 6 months, mostly for more than one year. The storage period of Fen-flavor liquor is about one year, and Mao-flavor liquor requires storage for more than three years. Alcohol is generally above 40 degrees, and below 40 degrees is low-alcohol wine.