Alcohol itself has the function of sterilization and antisepsis, so it is difficult for microorganisms such as bacteria to survive, which means that liquor will not deteriorate after long-term storage, and naturally there is no need to mark the shelf life. However, we drink to please ourselves and taste the best wine. Of course, it is required to taste the wine at its best.
The time to reach the best taste varies with the degree and technology of wine. According to the degree of wine, it can be divided into high-degree wine and low-degree wine, and the brewing process can be divided into traditional craft wine (high-purity grain wine and low-degree pure grain wine) and new craft wine (alcohol blended wine).
Three highlights of Tianlong Spring:
Good wines collected in pottery jars: 9 innovative categories collected in Tianlongquan pottery jars, 9 high-quality original wines from YEATION rice-flavored Tianlongquan and 9 high-quality original wines from Maotai Town, blended with rice sauce to form a unique compound flavor, and stored in authentic pottery jars to improve the quality of original wines and empower them in the most pristine way.
Rice sauce mixed with good wine: After 550 days of ingenious creation, 9 rounds of rigorous screening, and repeated design optimization of 38 samples, a total of 579 people were tested and tested, and the golden rice sauce ratio of 88%: 12% was achieved, with a compound rice sauce and unique style.
Good wine plus connotation: The wine body contains four active ingredients of herbal essence (ginseng, mulberry leaf, bitter buckwheat and Siraitia grosvenorii), which gives the wine body healthy connotation. At present, people pay more and more attention to health and have higher requirements for the health attributes of products themselves. The active components of herbal essence contained in the wine body of Taocang No.9 in Tianlongquan vintage conform to the consumption trend.
It is worth noting that the unique flavor of Tianlongquan wine comes from the original "5 19" brewing process combining tradition and innovation. Five strains-five core patent strains are used for collaborative fermentation; 1 raw material-full selenium-enriched rice brewing, after two processes, three times of cleaning, soaking at constant temperature to remove impurities.
9. Re-fermentation —— Through the intelligent semi-solid brewing process, the temperature and humidity are controlled according to the optimal curve of microbial growth days (not affected by seasons), and after 9 days of re-fermentation, the optimal proportion of 8 flavor substances in the original wine is accurately controlled.
Baidu encyclopedia-Chinese spirit