Yes.

Sorghum is the main raw material for the production of liquor. Sorghum contains a large amount of starch, an appropriate amount of protein and minerals needed for wine making. More importantly, sorghum contains a substance called tannin. Tannin can increase the aroma of liquor, and tannin is beneficial to the prevention of cardiovascular disease. ?

The alcohol, water, higher alcohols, acids and other active ingredients in the fermented grains are evaporated into steam through the distillation of brewing equipment, and then come out through the cooler to obtain liquor. During distillation, alcohol, sweet substances, aromatic substances, etc. should be extracted as much as possible, and impurities should be removed as much as possible by pinching off the ends and extracting to the desired degree.

Extended information:

Notes:

Avoid seafood. When red sorghum wine is paired with certain seafood, the high content of tannins will seriously damage the taste of the seafood. Eating it with crabs can cause gastrointestinal discomfort. This will have an impact on our health and is something we all need to be careful to avoid. Condition.

Avoid vinegar. When taking sorghum wine, you need to be careful about the matching taboos, especially vinegar. Various salads usually do not have an impact on the style of sorghum wine, but if vinegar is mixed with it, it will dull the taste and make the sorghum sour. The wine loses its energy and the taste becomes dull and bland. Cheese and sorghum wine are a natural pairing.

Baidu Encyclopedia-Sorghum Wine