What do you know about sauce flavored liquor?

The acidity of the sauce-flavored wine is 3 to 5 times that of other wines, and it is mainly acetic acid and lactic acid. According to the theory of traditional Chinese medicine, acid is the main spleen and stomach, protects the liver, and can soften blood vessels. Western medicine also recognizes that eating acid is good for health.

Taoism and Buddhism also attach great importance to the health function of acids. Sauce-flavored liquor contains SOD, which is a specific scavenger of oxygen free radicals, and its main function is to remove excess free radicals in the human body, and has obvious anti-tumor, anti-fatigue, anti-viral and anti-aging effects. At the same time, Lai Guishan sauce wine can also induce the liver to produce metallothionein, which is much more effective than SOD.

Metallothionein inhibits the stellate cells of the liver, so that it does not separate the gluing fibers, and it does not form cirrhosis. Sauce flavor wine is brewed from pure grains and is a natural fermentation product. The main aroma substance of soy sauce wine has not yet been found, so even if someone wants to cheat by adding synthetic agents, there is no way to start it, which excludes the possibility of adding any aroma and flavor substances.

Of course not. The name of the sauce-flavored liquor originates from the taste of the empty cup of the sauce-flavored liquor, the sauce-flavored liquor is mainly represented by Kweichow Moutai, and the soy sauce-flavored liquor has the characteristics of fragrant but not gaudy, mellow and elegant, low but not talking, not strong or violent, and has a long aftertaste. This flavor is soy sauce flavor so it is named soy sauce-flavored liquor.

High-quality sauce-flavored liquor will have such a taste, for example, ** liquor has an empty cup fragrance is a soy sauce flavor, so it can be called high-quality sauce-flavored liquor. And it is delicious, easy to swallow, and there is no headache or dry mouth after drinking.

The sauce-flavored liquor is mainly based on the sauce aroma, slightly burnt (but not outstanding), the fragrance is delicate, complex, supple and contains Lu (Luxiang) is not prominent, the ester fragrance is soft and elegant, the ester is first ester and then the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup is not dispersed for a long time (Moutai has the saying of "deducting the cup and fragrant every other day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol content is low and unchanged.

The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, style (prominent, obvious, acceptable).

The sauce-flavored liquor is sweet and refreshing in the mouth, and after storage and aging, it has a compound aroma with esters as the main body. And our Jun Supreme Sauce Flavor Wine is "mellow, slightly yellow and crystalline, prominent sauce aroma, elegant and delicate, long aftertaste, and long-lasting fragrance in the empty cup". And the aroma is fragrant but not glamorous, low and not light, mellow and elegant, not strong and not violent, long aftertaste, poured into the cup overnight The aroma lingers for a long time, and the empty cup is more fragrant than the real cup, which makes people have an endless aftertaste.

Good sauce-flavored liquor is generally pure in color, clear in operation, and slightly yellowish. And natural inhalation can have a mellow aroma. It can also be identified by the method of tasting.

There are 4 kinds of processes of soy sauce liquor: kunsha, crushed sand, turning sand, and channeling sand, and the famous Moutai liquor uses the kunsha process.

According to the national standard, the color of the high-grade soy sauce wine is slightly yellow, if the first-grade and second-grade soy sauce wine is slightly yellow, you have to choose carefully, some guys who seek huge profits to make quick money and cheat people will mix part of the wine into a very yellow wine and pretend to be old wine sales.

1. The characteristics of sauce-flavored liquor are mainly sauce-flavored, slightly burnt, the fragrance is delicate, complex, supple and not prominent, the ester fragrance is soft and elegant, the ester fragrance is soft and elegant, the ester is ester before the sauce, the sauce fragrance is long-lasting, the aroma in the cup remains unchanged for a long time, the fragrance in the empty cup is long-lasting, the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

2. There are many famous sauce-flavored liquor on the market now, but the authentic is still the sauce-flavored liquor produced in Moutai Town, you can learn about my family's sauce-flavored liquor, my family's sauce-flavored liquor is produced in the core production area of Moutai Town, which is a pure grain brewed soy sauce liquor, and the wine body is clear and transparent, the sauce fragrance is prominent, the aging fragrance is elegant, the entrance is mellow, the wine body is plump, the sour and refreshing is suitable, and the empty cup is fragrant, it is a typical high-quality sauce-flavored liquor, I hope you can like it.