Why is Maotai-flavor liquor so fragrant?

Soy sauce wine is produced according to solar terms, and it takes one year to make koji, nine times to distill, eight times to ferment and seven times to collect wine. After baking, new wine should be stored in different pottery pots according to different production dates, different wine picking times, different distillation rounds and different alcohol concentrations, and the storage period can reach 3 years. The alcohol concentration of wine is generally around 53 degrees, because only 53 degrees Maotai-flavor wine is the best quality. Only when the alcohol concentration is 53 degrees, the combination of water molecules and alcohol molecules is the strongest. In addition, Maotai-flavor liquor has a longer storage period, fewer free alcohol molecules, less irritation to the body, and is more conducive to health. Therefore, most enterprises and consumers will choose Maotai-flavor liquor.

Secondly, the aroma of Maotai-flavor liquor is extremely complex. It is said that there are more than 1000 known components. The most striking feature is that the aroma of leaving a cup overnight is lingering, and the empty cup is more fragrant than the real cup.