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酿酒工艺

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人物纪实

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小地方捌零酒酿造坊

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沱牌特曲20年、30年窖龄 X 吴尧｜老窖龄 酒浓香

站酷推荐设计师

站酷2022年度创作者

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纪实人文 | 传统作坊，古镇码头...

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再见2019.在那天凌晨三点的仁怀

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DIAOTUTAI LIQUOR

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茅台镇酱香酒酒厂酿造过程

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美女|茅台镇|纪实商拍

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山东肥城康王酒厂旧厂区改造

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酿酒

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人文-酿-6群-老鲁重庆

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酒厂作坊的工人

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#两岸人家酒TVC广告#

Due to the characteristics of &quot;three highs&quot; of Maotai flavor liquor, the temperature of distilling liquor is more than 40 degrees, which is nearly twice as high as that of other flavor liquor. The substances harmful to human health are effectively volatilized under high temperature. After more than three years of storage, most of the volatile substances can be volatilized, so the volatile substances stored in the wine body are less, and the stimulation to human body is less, which is conducive to health. The acidity of Maotai flavor liquor is 3 to 5 times higher than that of other liquors, and mainly consists of acetic acid and lactic acid. According to the theory of traditional Chinese medicine, acid dominates spleen and stomach, protects liver and softens blood vessels. Western medicine also recognized that eating acid is good for health. Taoism and Buddhism also attach great importance to the health function of acid.