The origin of traditional Chinese sauce wine can be traced back to the period of Emperor Wu of the Western Han Dynasty. The ancients used the unique local climate, soil, water sources and other factors to produce China's unique traditional sauce wine. Chinese old-fashioned Maotai

2024/04/2213:19:34 food 1150

The origin of traditional Chinese sauce wine can be traced back to the period of Emperor Wu of the Western Han Dynasty. The ancients used the unique local climate, soil, water sources and other factors to produce China's unique traditional sauce wine.

Chinese Lao Maotai Xiang uses exquisite ingredients and exquisite craftsmanship. It uses wine to hook up the wine and stores it for a long time; the wine is full-bodied and the aroma remains in the empty cup. The old sauce-flavor liquor has irreversible taste characteristics. It can be blended on a small scale, and the changes in aroma and taste can be comprehensively recorded to find out the adding amount and change relationship between rounds of wine. Once you get used to the taste of Maotai-flavor liquor, it will be difficult to accept the taste of other flavor liquors. These category characteristics have long been recognized by consumers and are recognized as good wines!

Removal of harmful substances

High-quality soybean wine is made by repeatedly spreading cold koji, stacking fermentation, fermentation in the cellar, and the process of opening the cellar and taking the fermented grains are all carried out under high temperature conditions, which produces more aromatic acids with high boiling points and is not easy to volatilize. . However, it is inevitable that some irritating substances with low boiling points will be produced. After long-term storage, the components of the low-boiling point substances will be volatilized as much as possible, making the wine sauce aroma more prominent and the aroma pure and elegant.

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to form a typical style

The alcohol content of high-quality Maotai-flavor wine when it is put into storage is generally about 53-55 degrees. It requires long-term storage to make the sauce aroma and aged aroma more prominent and the style more typical. This is a unique feature of Maotai-flavor liquor production.

Enhance the flavor of the wine

High-quality Maotai-flavor wine is colorless (slightly yellow), transparent, no suspended solids, with a sauce-flavor, mellow body and slightly bitter, with a long aftertaste, a burnt taste, and a bad taste.

Make the wine more mellow

High-quality Maotai-flavor wine does not add water during storage and delivery, which is conducive to the association between alcohol molecules and water molecules, and between alcohol molecules. The longer the storage time, the better the association, reducing the harshness of the wine.

The above four aspects are the main reasons why high-quality Maotai-flavor wine needs to be stored for a long time. Through such long-term storage, a large number of irritating substances are removed, making the high-quality Maotai-flavor wine more pure and healthy, with a mellow taste, no headaches after drinking, no dry mouth , quick sobering up, and will not affect your work and life!

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