Pure grain brewed liquor

As the saying goes, a glass of wine after a meal means you live to be ninety-nine. Wine is not only the material culture left to us by the ancients, but also the spiritual wealth left to us. In ancient times, liquor was brewed from pure grains, but in our time, liquor brewed from pure grains is becoming less and less, and the price is also very expensive. Today, let us learn about the nutritional components of pure grain liquor and the people for whom liquor brewed from pure grains is suitable.

1. Pure grain liquor

Pure grain liquor is a unique type of distilled liquor in the world. It is a beverage made by fermenting, brewing and distilling grains such as wheat, millet, sorghum, corn, sweet potato, rice bran or other fruits.

The liquor is colorless and transparent, so it is called white wine. The liquor is colorless and transparent, so it is called white wine. The liquor is rich in aroma, mellow and soft with diverse flavors. Because it is mainly made through the roasting (steaming) process, it is also called shochu. Because of its high alcohol content, some places simply call it strong liquor or high-proof liquor. my country's famous liquor has a long history and is unique in the world. Pure grain liquor is a high-concentration alcoholic beverage. Depending on the saccharification, fermentation bacteria and brewing technology used, it can be divided into three categories: Daqu liquor, Xiaoqu liquor and Glutinous Rice liquor. Among them, Glutinous Rice liquor can be further divided into solid fermentation liquor and liquid fermentation liquor. The origin of white wine is later than that of yellow wine. But there are different opinions about when it originated. According to the unearthed cultural relics of the Jin Dynasty, a set of copper-made liquor names was verified, and its history is at least 800 years old. The nutritional ingredients of this material are taken from 50% Chongming aged liquor.

2. Nutritional analysis of pure grain liquor

Pure grain liquor is different from rice wine, beer and fruit wine. Apart from containing very small amounts of sodium, copper and zinc, it contains almost no vitamins and calcium, phosphorus, iron, etc. It only contains water and ethanol (alcohol). Traditionally, it is believed that liquor can promote blood circulation, enhance the efficacy of medicine, increase appetite, eliminate fatigue, cultivate sentiment, make people feel light-hearted, and keep out the cold and refresh the mind. Drinking a small amount of low-alcohol liquor can dilate small blood vessels, promote blood circulation, delay the deposition of lipids such as cholesterol in the blood vessel walls, and is beneficial to the circulatory system and cardiovascular and cerebrovascular systems.

3. Pure grain liquor related groups

It is edible for most people.

⑴ For men over 35 years old and women who have passed menopause, drinking a small glass of liquor every other day can help prevent and treat cardiovascular diseases.

⑵ Those with yin deficiency, blood loss or severe fever should not take it; men and women of childbearing age should avoid drinking alcohol.

4. Therapeutic effects of pure grain liquor

⑴ Liquor tastes bitter, sweet, and spicy, is warm in nature, and is toxic. It enters the heart, liver, lung, and stomach meridians;

⑵It can dredge blood vessels, resist cold, awaken the spleen and warm the middle, and promote the efficacy of medicine;

⑶It is mainly used to treat arthralgia caused by wind-cold, muscle spasm, chest pain, and cold pain in the heart and abdomen.

5. Guidance on the production of pure grain liquor

⑴ When cooking dishes, if you add too much vinegar and the taste is too sour, just sprinkle a little white wine into the dish to reduce the sourness.

⑵ In cooking, the use of wine is very important. Wine can remove fishy smell and add fragrance, making dishes delicious and tasty. But it must be used just right, otherwise it will be difficult to achieve the desired effect and may even backfire.

⑶White wine can dissolve the nutrients in certain Chinese medicinal materials, which is beneficial to the health of the drinker.

⑷ Drinking on an empty stomach makes it easier to develop cirrhosis, which is related to the fact that insufficient protein intake makes it easier for the liver to be damaged.

⑸ Do not take various sedatives, hypoglycemic drugs, antibiotics and anti-tuberculosis drugs before and after drinking white wine, otherwise it will cause headaches, vomiting, diarrhea, hypoglycemia and even death.

6. Identification method of pure grain liquor

Method 1 for identifying grain wine:

Real traditional grain-brewed wine is fragrant but not pungent, and slightly bitter but not astringent. The aroma of grain, wine and dregs is obvious, and it is significantly different from the wine blended with alcohol. The aroma of liquor brewed from pure grains is pure and full, while the aroma of liquor blended with alcohol is very pungent. Pure grain wine has a soft taste and will not make you feel dry in the mouth, choke your throat, get drunk, or feel uncomfortable after drinking it.

Method 2 for identifying grain wine:

Take a drop of white wine and put it in the palm of your hand, then put your palms together and rub them vigorously for a few times. The smell of the wine after heating is fragrant and lasts for a relatively long time. The white wine blended with alcohol is the opposite. It not only smells pungent and strange, but also stays for a short time and soon loses its smell. (Alcoholic drinks will have flavoring additives)

Method 3 for identifying grain wine:

Use sodium hydroxide, which is commonly known as alkali. Put the liquor to be tested into a test tube in a ratio of 50:1 alkali. You can also use a heated cup at home, then put in hot water and boil it for a few minutes. If the liquor is brewed from grains, the liquor in the test tube will turn yellow. If the color is very light, then the pure grain wine is not pure and contains alcohol blending ingredients. If it does not change color, it is a pure alcohol blended liquor, because inferior liquor is blended with alcohol, spices and sweeteners, and will not react chemically when it comes into contact with alkali.