What are the requirements for a good Maotai-flavor wine?

As the saying goes, "a hundred people have a hundred sauces", but it can be called good wine, and it must conform to the characteristics of "good raw materials, good origin, good technology, good taste, good year, good experience, good wine body and zero addition".

What is a good maotai-flavor wine? Before, we popularized the basic knowledge of Maotai-flavor wine. This time, in by going up one flight of stairs, let's talk about what is a good Maotai-flavor wine in China. There are many maotai-flavor wines, and each brand has its own best products. For example, Maotai, Tian Fei, Hank and so on. They are all good Maotai wines.

Many people have asked me if the Maotai Town wine of 39.9 is good, and I am not too embarrassed to answer this. I told him, why don't you just buy a high-grade alcoholic liquor, which is better than him.

The word good wine is also a different answer in everyone's mind. Of course, I can't make everyone reach a unified answer. However, it is generally acknowledged that the best Maotai-flavor wine is Tian Fei, and it is not excluded that people with mines at home drink better than Tian Fei. Let me talk about what I think is a good wine with maotai flavor.

Good ingredients make a good sauce.

The best Maotai-flavor wine in Maotai Town depends entirely on local waxy sorghum and local wheat.

Waxy sorghum: waxy sorghum around Maotai Town: high amylopectin content and loose structure, suitable for Rhizopus growth; Sorghum hull is rich in tannins and anthocyanins.

Winter wheat in the Central Plains: high in carbohydrate, protein, fat, minerals and vitamins.

Sufficient storage life brings four positive reactions.

Chemical reactions and physical reactions, such as esterification, oxidation, reduction and association. Remove harmful substances, promote wine body aging, and form macromolecular and molecular cluster structures.

Good health, good health, good sauce wine

Maotai-flavor wine has high acidity. The acidity of Maotai-flavor wine is 3 to 5 times that of other wines, and it is mainly composed of organic acids such as acetic acid and lactic acid. Chinese medicine theory holds that acid governs the spleen and stomach, protects the liver and softens blood vessels. Phenolic compounds are rich in content. Phenolic compounds in Maotai-flavor liquor are 3 to 4 times higher than those in other famous liquors, which is beneficial to the prevention of cardiovascular diseases.

The existence of SOD stimulates the liver to produce metallothionein. Among them, SOD is a specific scavenger of oxygen free radicals, its main function is to remove excess free radicals in the body, and it has obvious anti-tumor, anti-fatigue, anti-virus and anti-aging effects.

Good sauce is only available in good producing areas.

When it comes to Maotai-flavor liquor, it is natural to mention its place of origin, and the influence of environment on liquor-making is also very important. In the process of koji-making and accumulation in soy sauce brewing, it is necessary to capture microorganisms in the air for culture, which requires that the brewing environment is rich in microorganisms and needs appropriate temperature and humidity.

Like foreign wine and homemade wine, the production of wine is highly dependent on the producing areas. The best producing area of China Maotai-flavor wine is Maotai Town.

Good craftsmanship makes good sauce and good wine.

Dragon Boat Festival koji making, Chongyang Xiasha, 12987545 technology: 1 production cycle, 2 grains feeding, 9 cooking, 8 fermentation, 7 wine taking, 5 years cellar storage, 4 rounds blending, 5 kg grain brewing 1 kg wine.

Hook-up procedure: dish hook, hook, taste hook and seasoning (hook wine with wine).

Good experience is good sauce.

What is a good experience? Get drunk slowly and wake up soon, which won't hurt much.

Maotai-flavor wine has always been brewed at high temperature, and the harmful substances at high temperature are basically volatile low-boiling substances. Organic substances such as alcohols, acids and esters in soy sauce have been stored for a long time, and after physical and chemical reactions such as polymerization, macromolecular polymers of alcohols and esters have been formed. These macromolecules need to be slowly decomposed after being ingested into the oral cavity, and will not cause irritation to the brain nerves, so drinking slowly, waking up quickly and causing little harm.