Popularization of basic knowledge of liquor

1. Liquor is the general name of China national wine (except fruit wine and yellow rice wine), also known as shochu, Laobaigan and Shaodao.

2. China Liquor has a compound flavor with esters as the main body. All kinds of liquors are made from distiller's yeast and distiller's yeast as saccharifying starter and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Strictly speaking, the blended wine made of edible alcohol and edible spices can't be regarded as liquor.

3. Liquor flavor types: Maotai-flavor, Fen-flavor, Luzhou-flavor, Laobaigan, Rice-flavor, Fengxiang, Concurrent-flavor, Dongxiang and other flavor types.

4. Liquor producing areas: Liquor is mainly concentrated in the upper reaches of the Yangtze River and the triangle of Renhuai in Guizhou, Yibin in Sichuan and Luzhou in Sichuan. It has the largest and best quality distilled liquor producing areas in the world, namely Maowulu, the three famous wines in China.

5. Efficacy of liquor: Liquor has the effects of relaxing muscles and activating collaterals, dispelling cold, promoting metabolism, relieving fatigue and promoting blood circulation. It also plays a certain role in eliminating tension, promoting food digestion, and promoting blood circulation to remove blood stasis and sterilization.

Liquor, if drunk in moderation, can effectively alleviate the deposition of cholesterol in blood vessels, but it should be noted that excessive drinking may cause harm to the body.