1. The brewing process of Maotai-flavor liquor is special: a bottle of Maotai-flavor liquor needs to be fed twice, steamed nine times, aired eight times, and needs to add koji, accumulate at high temperature, and ferment in the tank. , wine extraction, storage, blending, etc. During storage, there are many microorganisms in the cave, and all the beneficial microorganisms are included in the wine body.

2. Less volatile substances: When Maotai-flavor wine is distilled, the temperature of the wine is as high as 40 degrees or more. At high temperatures, more volatile substances naturally evaporate. After being stored in a cave for more than three years, the wine will be preserved in the wine body. There are fewer volatile substances. Naturally, it causes less stimulation to the human body and is good for health.

3. Maotai-flavor liquor has high acidity: The acidity of Maotai-flavor liquor is 3-5 times that of other liquors, and it is mainly composed of acetic acid and lactic acid. According to the theory of traditional Chinese medicine, acid controls the spleen and stomach, protects the liver, and can soften blood vessels.

4. Maotai-flavor wine is a natural fermentation product: Since the main aroma substance has not yet been found in this wine, there is little possibility of adding any aroma or flavor substances.

5. Substances such as SOD and metallothionein exist in Maotai-flavor wine: SOD is a specific scavenger for oxygen free radicals and can play anti-tumor, anti-fatigue, anti-virus, and anti-aging effects. At the same time, Maotai-flavor wine can also induce the liver to produce metallothionein, which inhibits the stellate cells of the liver and can prevent cirrhosis.