Jimo old wine is made from Dahuangmi, Chen Fu Maiqu and Laoshan (Maifanshi) spring water, and it is made by natural fermentation and juicing according to the six ancient brewing methods ("ancient six methods") of "millet must be neat, tillering must be timely, spring must be fragrant, pottery must be good, porcelain must be clean, and pyrotechnics must be good".
It has the characteristics of magnificent color, strong smell, unique flavor, mild nature and mellow quality, and is an ideal nutritious drink. The sugar, wine, acid, color, fragrance and taste in wine are all natural, and it is a veritable green food without adding any ingredients. Jimo old wine has complete nutritional components, including sugar, dextrin, organic acid, protein, amino acids, glycerol, higher alcohols, vitamins and inorganic salts.
Nutritional value:
Jimo old wine is rich in amino acids, carbohydrates, vitamins and mineral elements.
Jimo old wine is fermented juice pressed wine, and its carbohydrates are basically monosaccharides (glucose and fructose) and oligosaccharides (maltose, isomaltose and lactose) produced by fermentation. It can be directly absorbed into the blood and released to the whole body, directly generating energy, and the rest is stored in the liver and muscles in the form of glycogen, which is not easy to make people fat.
According to the determination of relevant departments, Jimo old wine contains major elements such as potassium, sodium, calcium and magnesium, and trace elements such as iron, zinc, copper, manganese and selenium, which are higher than beer, wine and liquor, among which selenium has anticancer effect.