解密低醉酒度生态清酱型白酒的工艺秘笈（The decryption process secret low drunken degree ecological sauce liquor）.docVIP

解密低醉酒度生态清酱型白酒的工艺秘笈（The decryption process secret low drunken degree ecological sauce liquor） The definition of a low degree of drunkenness, liquor Drunken degree refers to drinkers drunken physical discomfort reaction degree. Low degree of drunkenness refers to drinking the same amount of wine drunk does not reflect the low level of. Low alcohol liquor drunk even in case of excessive drinking, also can let a person feel comfortable not drunk, dry mouth, tongue dry, headache, drunk, wake up fast and slow; high alcohol content of wine drunk often make people unwell, long time can not be restored after drunk. Two, what is the ecological liquor Ecological liquor is non GMO food to without pesticides and fertilizers, hormones, pest mildew or adverse ecological environment pollution such as raw materials, any rice shell, sorghum shell coarse fiber filled material is added in the fermentation process, the beneficial microorganisms in clean conditions by solid fermentation, pure distilled wine contain any non additive substances outside the primary fermentation, the final product should meet the requirements of relevant indicators of green or organic food. Three, what is sauce liquor Sauce liquor simply a derivative of wine sauce liquor is fresh, elegant, soft cotton. Sauce liquor is the inherent characteristics of the traditional style of wine sauce, also has the characteristics of modern fashion elements, elegant wine, soft and refreshing. Definition four, low degree of drunkenness ecological sauce liquor Low degree of drunkenness + process + soft paste = elegant ecological low drunk degree ecological wine sauce Five, low degree of drunkenness ecological sauce liquor 1, process characteristics Firstly, the whole grain grain The exemption from adding bran shell type accessories The net pressure to pure grain gelatinization Finally, using active Tequ as fermentation agent The use of pure solid, continued bad back round pool fermentation process No, the invention of the excl