酱酒知识（Knowledge of sauce wine）.docVIP

酱酒知识（Knowledge of sauce wine） The popularization of knowledge of a wine sauce: Maotai liquor according to its production process is divided into his wine, wine, wine sand sand, channeling the fragrant wine of four species, from the quality perspective, these four kinds of Maotai flavor liquor decreased. A beer, wine: also called beer wine or Kun seed wine, it is often said that Maotai liquor is authentic, Moutai wine production in strict accordance with the traditional process, the production cycle for 10 months. The liquor rate is low, the best quality; its soul is back to sand process. That is the raw material of 9 cooking, 8 fermentation, 7 from wine; the sorghum can not crushed, broken rate is less than or equal to 20%. Two, sand wine: using crushed sorghum brewing wine called sand wine, sand wine production cycle is short, high liquor yield, general quality; does not require a back to sand process, generally two or three times the baked food in take wine. Three, sand wine: discarded with the last ninth bundles of sand wine lees after cooking and adding some new sorghum and new medicine after brewing wine called sand wine, sand wine, short production cycle, high liquor yield, poor quality. Four, fragrant wine: discarded with channeling bundle of sand wine last ninth cooked edible alcohol lees after distillation products, poor product quality, low cost. The sale of a few yuan to 20 yuan a bottle of Maotai wine, these products are basically. Authentic Maotai liquor production costs are relatively high, after long period, the market of the product is generally 100 yuan to buy 1 bottles In recent years, Chinas low-grade liquor liquor market, occupy the dominant position of alcohol wine. Consumers know food wine, but alcohol wine and food wine how to distinguish, more than 95% of consumers are not identified. If consumers are able to grasp some knowledge of liquor, so alcohol poisoning in China will not happen again. For your health, the old North wine agents teach y