What are the nutrients in liquor?

Esters such as ethyl acetate, ethyl lactate and ethyl caproate are the main trace components in liquor, which play an important role in the formation of liquor aroma, taste and style. Ethyl acetate has a restrictive effect on acetaldehyde, which can mobilize body fluids through the kidney and eliminate substances that are uncomfortable to the human body in wine. Ethyl lactate can promote ethanol to stimulate cerebral cortex and make people excited. Ethyl caproate can reduce lung fire and stabilize cardiopulmonary function.

Sour

Acids such as acetic acid and L- lactic acid are important chromatographic skeleton components and coordinated flavor components in liquor. Their functions are not only to present aroma and taste, but also to contribute to the production of other flavor components. Acetic acid, also known as acetic acid, has the functions of sterilization and antivirus. For example, when the flu is prevalent, people often fumigate with vinegar; Acetic acid also dilates blood vessels and delays arteriosclerosis. L- lactic acid is an essential organic acid for human body, which promotes the growth of Bifidobacterium and balances the microecology in human body.

polyols

Glycerol (glycerol), cyclohexanol (inositol) and hexanol (mannitol) are important components in the sweetness and mellow feeling of liquor, and these compounds also have various physiological activities. Glycerol has a lubricating effect, and at the same time, it also has a mild stimulating effect on human skin, which dilates capillaries, accelerates blood circulation of the skin, and is conducive to removing deposits and making the skin smooth. Cyclohexanol is used to treat liver cirrhosis, hepatitis, fatty liver, hypercholesterolemia and other diseases. Mannitol is a good diuretic in medicine, which can reduce intracranial pressure and intraocular pressure, treat kidney, dehydrate and replace sugar.

Phenolic compounds

China liquor uses wheat as the main raw material to make koji. Ferulic acid contained in wheat bran is transformed into phenolic compounds such as guaiacol, 4- methyl guaiacol and 4- ethyl guaiacol by fermentation. At present, eight phenolic compounds beneficial to human health have been detected in liquor, including ferulic acid, catechol, guaiacol, 4- methyl guaiacol and 4- ethyl guaiacol.

These phenolic compounds are excellent free radical scavengers, which have antioxidant, scavenging active oxygen free radicals, anti-tumor, anti-bacterial and anti-virus effects, and can resist aging and prevent many diseases.

Angelica lactone (ASDL)

Tetramethylpyrazine is a unique flavor component of China liquor, and its content in some kinds of liquor exceeds 65438 00 mg/L. Ligustrazine is also the active ingredient in Ligusticum Chuanxiong, which has been widely used in the treatment of cardiovascular and cerebrovascular diseases, and has the functions of dilating blood vessels, improving microcirculation and inhibiting platelet aggregation. Ligustrazine also has the effect of preventing liver cell fibrosis. When the content of ligustrazine in wine reaches 3mg/L, the liver damage caused by alcohol can be alleviated.

microelement

In the process of fermentation, brewing and distillation, China liquor will bring some trace elements into liquor, and in the process of liquor pulping, it will bring metal elements from spring water or natural water. During storage, ethanol volatilizes and the acidity increases, which makes various elements in the wine container dissolve in the wine, so that the wine contains many trace elements beneficial to human body, such as K, Zn, Fe, Mg, Ca, etc.

Personally, I recommend you to drink Qingyu liquor, the liquor from the core production area of 7.5 square kilometers in Maotai Town, 12987 Daqu (the Khun Sa technology of making koji in Dragon Boat Festival (from yin to yang), making sand in Chongyang (from yang to yin), one-year production cycle, secondary grain production, nine times of cooking koji, eight times of fermentation and seven times of wine extraction. ), brewed with superior red sorghum and water from the middle section of Meijiu River, with small brand, but not expensive to drink. It has the characteristics of outstanding sauce flavor, mellow fullness, elegant and delicate, condensed hops, long aftertaste and rich and lasting fragrance in empty cups. Anyway, I don't have a headache, dry mouth or look for water.

At present, there are two brands under this brand, Yulong House and Qianbaidu. Yulong V is the wine soul of 10, and the price is 258. Qianbaidu is the soul of 15, with a price of 398; But personally, I think the fish dragon dance is more cost-effective, and it is enough to match wine or receive close friends.