Why doesn't Maotai-flavor liquor go to the head?

There are many reasons why Maotai-flavor liquor does not go to the head. Here are some possible reasons:

1. High-temperature koji-making and high-temperature fermentation: Both koji-making and fermentation of Maotai-flavor liquor need to go through a high-temperature environment, which helps to promote the growth and reproduction of microorganisms, thus producing a large number of flavor substances, making Maotai-flavor liquor rich in aroma and mellow in taste.

2. Microbial communities in pits: In the brewing process of Maotai-flavor liquor, a unique microbial community will be formed in pits, which can promote the aging and aging of liquor, thus making Maotai-flavor liquor soft in taste and not easy to top.

3. Brewing technology: Maotai-flavor liquor adopts special technologies such as high-temperature koji-making, high-temperature fermentation and high-temperature wine selection, which can effectively eliminate impurities and harmful substances, improve the quality and purity of liquor, and thus reduce the possibility of topping.

4. Chemical composition: Maotai-flavor liquor is rich in acid, alcohol, aldehyde and other chemical components, which help to alleviate the stimulation of alcohol on the brain, thus reducing the possibility of dizziness.

In a word, there are many reasons why Maotai-flavor liquor doesn't stand on the head, including high-temperature koji-making fermentation, microbial community in pits, brewing technology, chemical composition and so on.