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1, exquisite and optimized sauce flavor technology. The liquor brewed by this technology is mellow, and the content of low-boiling substances in liquor is low, especially after long-term fermentation. The technological characteristics of high-temperature distillation make the aldehydes and sulfides in liquor the least among all liquors. High-temperature stacking fermentation also makes a large number of maotai-flavor liquor koji produce many high-quality substances, such as tetraethyl guaiacol, ferulic acid, lovastatin, polysaccharide and so on, and the content is high;
2. After long-term storage, Maotai-flavor liquor is generally a finished product in five years, so the quality is further improved during long-term storage, and then the advantages and disadvantages of each round of liquor are effectively matched through the hook to form a stable inherent style. The taste is mellow and sweet, mellow and has a long aftertaste;
3, edible characteristics, because it is rich in organic acids, it can alleviate the discomfort of some people after drinking, and the rich taste has caused rich taste memory.
If you want to know more about Maotai-flavor liquor, please consult Maoshiyuan Liquor Industry in Guizhou. In operation and development, Maowuyuan Group adheres to the concept of "carrying forward tradition, quality first, responsibility first, honesty wins" and insists on being a highly responsible enterprise for employees, distributors, consumers and society. At the same time, Mao Shiyuan creatively introduced a digital system to realize the visualization of channel inventory, which enabled manufacturers to monitor the inventory and actual bottle opening rate of dealers in the background, helped manufacturers to rationally schedule channel inventory, and effectively promoted market construction and channel promotion.