What are the characteristics of Maotai-flavor liquor? Who can talk to me? Which brand is better for this? I want to buy it.

One of the characteristics of Maotai-flavor liquor: unique production technology

The traditional production process of Maotai-flavor liquor is referred to as "987" for short, that is, nine times of cooking, eight times of fermentation and seven times of liquor extraction, which lasted nearly one year in spring, summer, autumn and winter.

It is pure grain high-temperature Daqu liquor, with a low liquor yield of 22 taels 1 kg grain, and it takes 3 to 5 years to age, so the production cost of authentic Maotai-flavor liquor is relatively expensive.

Among the hundreds of liquor production enterprises in Maotai Town, Guizhou Province, only a few powerful enterprises have the ability to produce traditional Maotai-flavor liquor. Most enterprises mainly produce broken sand wine and turned sand wine. As for those small workshops, they are basically based on fragrant wine.

The second characteristic of Maotai-flavor liquor: special flavor experience

Maotai-flavor liquor has the characteristics of fragrant but not bright, low but not weak, mellow and elegant, mellow, not strong and not weak, fragrant and long aftertaste. Its most striking feature is that an empty cup leaves fragrance, that is, it can remain fragrance for a long time after being poured into the cup overnight. An empty cup is more fragrant than a real cup, which makes people memorable and not first-class after drinking.

The third characteristic of Maotai-flavor liquor: unique main flavor.

Maotai-flavor liquor mainly consists of three flavors: Maotai-flavor liquor, cellar bottom liquor and mellow liquor.

The so-called maotai flavor means that the aroma of wine is similar to maotai flavor food. The aroma components of Maotai-flavor liquor are extremely complex, which are directly related to brewing technology, season, raw materials, water quality, environment and microorganisms in the air. It is a compound aroma composed of high-boiling acidic substances and low-boiling alcohols.

The fourth characteristic of Maotai-flavor liquor: health characteristics

1, less volatile substances, less stimulation to human body.

The "three highs" characteristics of Maotai-flavor liquor are high-temperature koji making, high-temperature fermentation and high-temperature liquor receiving.

During distillation, the temperature of liquor collection is as high as 40℃ or above, which is nearly twice as high as that of other aromatic liquors. At high temperature, substances harmful to human health are effectively volatilized.

Moreover, maotai-flavor liquor needs to be stored for more than three years, and most of the volatile substances can be volatilized, so there are fewer volatile substances stored in the liquor body, which is less irritating to the human body and beneficial to health.

2. High acidity is good for health.

Maotai-flavor liquor has high acidity, which is 3 ~ 5 times that of other liquors, and is mainly composed of 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 recognizes that eating acid is good for health; Taoism and Buddhism also attach great importance to the health care function of acid.

3. It is rich in effective ingredients beneficial to health.

Maotai-flavor liquor contains SOD, which is a special oxygen free radical scavenger. Its main function is to remove excess free radicals in human body, and it has obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects.

At the same time, Maotai-flavor liquor can also induce liver to produce metallothionein, which is much stronger than SOD. Metallothionein inhibits hepatic stellate cells from separating glial fibers and forming cirrhosis.

4, pure grain brewing, without adding foreign matter.

Authentic Maotai-flavor liquor is brewed from pure grain and is a naturally fermented liquor product.

So far, the main aroma substances have not been found in the aroma of Maotai-flavor liquor, so even if someone wants to fake it by adding synthetic agents, there is no way to start, which rules out the possibility of adding any aroma and aroma substances.

Through the above introduction, I believe you have a further understanding of the characteristics of Maotai-flavor liquor and the benefits of drinking Maotai-flavor liquor.

Maybe you will ask, why are the prices of Maotai-flavor liquor on the market so different now?

The reason for the huge price difference of Maotai-flavor liquor is mainly the different types of Maotai-flavor liquor in the market.

According to the different production processes of Maotai-flavor liquor, Maotai-flavor liquor can be divided into four categories, namely Khun Sa liquor, crushed sand liquor, turned sand liquor and Luzhou-flavor liquor. From the quality point of view, the quality of these four kinds of maotai-flavor liquor decreased in turn.

The best is Khun Sa Liquor, a traditional Maotai-flavor liquor, represented by Kweichow Moutai. The worst is Fen-flavor liquor, which is basically a product with a price around 50 yuan.

Because the production cost of authentic Maotai-flavor liquor, that is, Khun Sa liquor, is relatively high, if you drink it yourself, you can choose Maotai-flavor liquor, that is, Maotai Town Maotai-flavor liquor is more affordable, so you can spend less money and drink real good wine. Maotai taijiao liquor is a base liquor worth knowing, which has a brewing history of 25 years. This year, a Taijiao "heart" was developed.