1、 The brewing technology of Maotai flavor Baijiu is quite different from Luzhou flavor and delicate flavor. A bottle of sauce flavored liquor takes at least five years from the raw materials entering the factory to the products leaving the factory. During this process, it is fed twice, steamed nine times, and dried eight times. It also needs to be fermented at high temperatures, stored in tanks, and blended. In the long biological reaction process, various beneficial microorganisms are placed in the liquor body under the simultaneous action of the microbial community in the cellar and air.

2、 Less easily evaporated substances. During the distillation of sauce flavored liquor, the temperature of the liquor is over 40 degrees Celsius, which is nearly twice as high as that of other liquors. Under high temperature, more easily evaporated substances naturally evaporate, and sauce flavored liquor needs to be stored for more than three years, with a storage loss of more than 2%. Obviously, a large part of the easily evaporated substances have been evaporated, so there are fewer easily evaporated substances stored in the liquor.

3、 Sauce flavored liquor has a high acidity, which is 3 to 5 times that of other liquors, and is mainly composed of acetic acid and lactic acid.

4、 Sauce flavored liquor contains many phenolic compounds. The phenolic compounds in Maotai flavor wine are three to four times that of other Baijiu, which shows that Maotai flavor wine and dry red wine are similar.

5、 The concentration of sauce flavored liquor is reasonable. The alcohol concentration of sauce flavored liquor is generally around 53% (V/V), and at an alcohol concentration of 53 degrees, the affinity between alcohol molecules and water molecules is good. In addition, sauce flavored liquor has a longer storage time and fewer free alcohol molecules.

6、 Sauce flavored liquor is a naturally fermented product. Due to the fact that the main aroma compounds of this wine have not yet been found, even if someone wants to fake it by adding ingredients, they have no way to do so, which rules out the possibility of adding aroma and fragrance.

7、 There are substances such as SOD and metallothionein in sauce flavored liquor.

8、 Sauce flavored wine becomes more fragrant as it ages! On the contrary, the quality of Baijiu with other flavor types declined with aging.