Eight health reasons for Maotai-flavor liquor
First, the brewing technology of Maotai-flavor liquor is special, which is completely different from the strong aroma and fragrance. It takes at least three years for a bottle of Maotai-flavor liquor to leave the factory from the raw materials. During this period, nine times of distillation, eight rounds of fermentation, seven times of liquor taking, high-temperature accumulation, fermentation in the pool, liquor taking, storage, blending, etc. In the long, special and mysterious biological reaction process, all kinds of beneficial microorganisms are put into the liquor body under the joint action of the cellar pool and the huge microbial community in the air. So the possibility of preventing and treating diseases is also included.
Second, there are few volatile substances. The distillation of Maotai-flavor liquor results in an incredibly high receiving temperature, reaching as high as 40℃ or more—almost double the amount of the other types of liquor. With such a high temperature, volatile substances naturally evaporate in the air, leading to a storage loss of 2% or more after three years in captivity. Evidently, most of these volatile substances have been released, resulting in fewer such substances contained in the liquor body. This has the benefit of providing a less stimulating effect on the human body, resulting in better health.
Thirdly, the acidity of Maotai-flavor liquor is 3 to 5 times higher than that of other liquors, and mainly acetic acid and lactic acid. According to the theory of Chinese medicine, acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that eating acid is good for health. Taoism and Buddhism also attach great importance to the health function of acid.
Fourthly, there are many phenolic compounds in Maotai-flavor liquor. In recent years, more and more consumers tend to choose red liquor because dry red wine contains more phenolic compounds, which is beneficial to prevent cardiovascular diseases. However, the phenolic compounds of Maotai-flavor liquor are three to four times that of other famous liquors, which shows that Maotai-flavor liquor has the same effect as dry red liquor.
Fifth, the concentration of Maotai-flavor liquor is scientific and reasonable. The alcohol concentration of Maotai-flavor liquor is generally about 53%(V/V), and when the alcohol concentration is 53 degrees, the affinity between alcohol molecules and water molecules is the best. In addition, the storage time of Maotai-flavor liquor is long and there are few free alcohol molecules, so it is self-evident that it has little stimulation to the body and is beneficial to health.
Sixth, Maotai-flavor liquor is a natural fermented product. Because this liquor has not found the main aroma substance so far, even if someone wants to fake it by adding synthetic agent, it can't be done, which rules out the possibility of adding any aroma and fragrance. We refuse to add any aromatic substances in the production process, opting instead for the pure grain brewing method to ensure a healthier result.
Seventh, there are substances such as SOD and metallothionein in Maotai-flavor liquor. Among them, SOD is a specific scavenger of oxygen free radicals, whose main function is to remove excess free radicals in the body, and its anti-tumor, anti-fatigue, anti-virus and anti-aging effects are obvious. Moreover, Maotai-flavor liquor can also induce the liver to produce metallothionein, and the effect of metallothionein is much stronger than SOD. Metallothionein inhibits hepatic stellate cells from separating colloidal fibers, so that cirrhosis does not occur.
Eighth, Maotai-flavor liquor is more fragrant as it ages! However, the quality of other flavor liquors declines as they age.
Huaizhuang Group, Huaizhuang Liquor, Guizhou Huaizhuang, Guizhou Huaizhuang Group