To brew a pot of fragrant and mellow wine, a good set of brewing equipment is indispensable. But good equipment needs to be equipped with good technology and koji to achieve the best results. Today I will share with you why temperature is the key factor in the fermentation process during fermentation, wine steaming, and aging.

As the saying goes, "liquor is the fragrance of old", mainly refers to white liquor, why is there no expiration date on white liquor, is it true that white liquor will never go bad?

I believe that many people know that the liquor we drink on weekdays is aged, and of course the degree varies according to the variety of liquor, but today I will introduce to you how to deal with the degree of liquor making. We must first have a certain understanding of the degree of alcohol in the market, so according to the degree of alcohol, liquor can be divided into:

As we all know, food can be divided into two categories: alkaline food and acidic food. People must eat acid and alkali food to maintain the balance of blood acidity and alkalinity in the body, that is, PH value. The so-called acidic and alkaline foods are not identified by taste or taste, but mainly by the chemical elements contained in the food after being absorbed and oxidized by the body as the basis for identification.