2. Mianrou wine takes rice, glutinous rice and wheat as raw materials, which conforms to the concept of "five grains for nourishment". The liquor is rich in small molecular nutrients, fresh, clean and soft in taste, and has no residual odor after drinking, which is more in line with the social image and drinking needs of modern people.
3. The koji-making temperature of soft liquor is below 56, and that of maotai-flavor liquor is above 70; The inlet temperature of soft liquor is lower than 16, and the inlet temperature of maotai-flavor liquor is above 40; The distillation temperature of soft liquor is lower than 26, and the distillation temperature of maotai-flavor liquor is higher than 40. Don't underestimate these temperature differences. The so-called low-temperature koji-making, low-temperature wine-adding and low-temperature distillation are just like people pay attention to "slow stew" in soup. The microbial activity in liquor is high, and it is easy to generate rich small molecular alcohols, which makes liquor more nutritious and healthier. And high-temperature koji-making, high-temperature entry into the pool and high-temperature distillation of liquor are just like "eating barbecue". Liquor will explode or explode, and there are many irritating substances. Long-term intake is very harmful to human health.
I. Noodles and meat
1. In the words of consumers, it is "fragrant and elegant before drinking, throat moistening at the entrance, dripping freely in drinking, and relaxing and comfortable after drinking". At the same time, it also has obvious characteristics such as increasing the difficulty of drunkenness, quickly sobering up after drinking, not getting up or down, not hurting the body, and improving human immunity.
2. Mianrou liquor is not ordinary liquor, and Mianrou style is a quality breakthrough for consumers' feelings. Through the objective analysis of scientific instruments, it is found that the health factors of soft wine are richer than those of other liquors.
3. Through a large number of comparative experiments, the following conclusions are drawn: Compared with ordinary liquor, low-alcohol liquor is safer to drink. Drinking moderate and low amount of soft wine can protect cardiovascular and cerebrovascular diseases, enhance the body's ability to resist oxidative damage and reduce the formation of adverse metabolites in the body.
4. Market signs show that Mianrou wine has gained more and more recognition. It can be found that modern people pay more and more attention to the quality, grade and taste of wine, not only to meet face consumption, but also to achieve social purposes, without affecting their health and daily work. Among them, "health" and "drinking" are very important, and the appearance of soft wine just solves these two pain points, which is also the mainstream trend of liquor consumption in the future.
5. The core technology of Mianrou liquor actually has the key points of "three lows", namely, low temperature koji making, low temperature entering the pool and low temperature.
Second, distilled liquor
1. Low temperature technology makes Mianrou liquor have completely different product characteristics from Maotai-flavor liquor.
2. Simple comparison: the koji-making temperature of Mianrou liquor is below 56, and that of Maotai-flavor liquor is above 70; The inlet temperature of soft liquor is lower than 16, and the inlet temperature of maotai-flavor liquor is above 40; The distillation temperature of soft liquor is lower than 26, and the distillation temperature of maotai-flavor liquor is higher than 40.
Don't underestimate these temperature differences. The so-called low-temperature koji-making, low-temperature wine-adding and low-temperature distillation are just like people pay attention to "slow stew for nutrition". The microbial activity in liquor is high, and it is easy to produce rich small molecular alcohols. Liquor is more nutritious and healthier; And high-temperature koji-making, high-temperature entry into the pool and high-temperature distillation of liquor are just like "eating barbecue". Liquor will explode or explode, and there are many irritating substances. Long-term intake is very harmful to human health.
4. In addition, Mianrou wine is made of rice, glutinous rice, wheat and other raw materials, which is in line with the concept of "five grains for nourishment". The liquor is rich in small molecular nutrients, fresh, clean and soft in taste, and has no residual odor after drinking, which is more in line with the social image and drinking needs of modern people.