The greatest function sterilizes Sterilize Deodorization Defend mouldly Resolving Oxidize and is harmful to objects Pure in nature Nonpoisonous Harmless Tasteless There is no corrosion Lasting Brute force Safe Clean Environmental protection Energy-conservation

L l wine grind up-to-the-minute technology explain Chinese liquor except that there is thick and strongly fragrant bouquet, have miscellaneous flavor exist bitter, hot, sour, sweet, astringent, salty, bad smell, they have direct influence on the flavor of Chinese liquor, the sense organ quality of Chinese liquor should be the beautiful and harmonious and pure and mild and comfortable and net taste, miscellaneous flavor any overbalanced to do harm rather than good to the intersection of Chinese liquor and quality, have following 13 present the intersection of bad smell and material to Chinese liquor in Chinese liquor? Taste, the greater influence of quality, dissect one by one now.

First, the acerbity in the wine is often excessive advanced alcohol, succinic acid and tannic acid of the drib, more furfural and phenol compounds were caused. Mainly represent things: Quinine (0.005%) ; The inorganic metallic ion (such as Mg, Ca, NH? 3 grade salt) ; Alcohol, color alcohol, primary propyl alcohol of junket; Butyl alcohol-n, isobutanol, (most bitter) Ferment of different fifth; 2-3 - succinic acid; B - phenethyl alcohol; Furfural; 2 - acetal of ethyl; Third butylene aldehyde; And some esters materials.

L l causes the reason:

1,Make Chinese liquor and use " song " to know? Unless it grow yeast react, protein content the higher positions is will in not fermenting,can't make hydroxyphenylaminopropionic acid not lasted yeast biochemical reaction and? Raw the intersection of the universe and the intersection of junket and alcohol, it not only bitter, for a long time acerbity; V8 physical water molecule reacts on substitutable song yeast.

2,Grow? Operate ill management, mixing the trough is polluted by the fungus, make the bitter tasting composition in the wine increase, if the piece of cloth of fermented trough has a large amount of blue and green mould, or it is inappropriate to seal a barrel of mud while fermenting, enable the intersection of imbibition and air under the barrel, leak into the sewage, or the trough short water of wine in the fermenter, or it is too quickly to intensify, will make bacteria breed in a large amount, will enable Chinese liquor? Grow the acerbity and peculiar smell; V8 physical the intersection of water molecule and itself can decompose bad smell sour the intersection of quality and fungus, blue and green the intersection of mycotoxin and fungus, assign, relieve for being sweet, v8 physical water molecule burst and reflected the cellulosic intron perfume of plants.

3,The intersection of distillation and the intersection of fire and old vapour of course, will heat up some peculiar smell in a steamer, enter in the wine and grow acerbity, add the thick liquid and cancel underwater alkaline earth metal salt that contains of call, the content of salt sulfic acid is relatively heavy, also can bring acerbity to wine directly.

Second, the piquancy in the Chinese liquor is not a sense of taste, it stimulates nasal cavity and a kind of mucomembranous senses of pain of oral cavity, and the piquancy in the wine is caused by aching and stimulating the nerve of sense of pain, appropriate piquancy can make food flavor tense, promote the result flavor material of the appetite, main representatives are an aldehyde, for instance materials such as furfural, acetaldehyde, acetal, acrolein, butylene aldehyde, butylene aldehyde and uncle butyl alcohol, uncle amyl alcohol, propanone, ethyl formate, ethyl acetate,etc..

L l causes the reason:

1,Make the intersection of wine and adjuvants ' Such as grain) Consumption is too great, if does not undergo steamedly to be used for growing? ,Will enable, make pentosan in the the course, produce a large amount of furfural after being heated, enable Chinese liquor? Born chaff leather flavor, dry piquancy,etc.; V8 physical water molecule burst and reflected that can not decompose netly incidental fungus but dry piquancy. 2,The fermenting temperature is too high, the operating condition is unclean, will cause saccharification badly, unless it make it mix it is poor infect on funguses miscellaneous, especially function of lactic acid bacteria? Grow glyceraldehyde and acrolein and the abnormal state caused is fermented, make the piquancy of Chinese liquor increase; V8 physical water molecule burst and reacted to decompose the body of polysaccharide to change the body of monosaccharide.

3,The fermenting speed is uneven, the previous fire is violent, or the mouthpiece comes fast but violent, yeast is old and feeble too early and the death will be caused and fermented abnormally, does not cause the alcohol fermentation of yeast completely, but? Grow more acetaldehyde, will make the piquancy of the wine increase too; V8 physical water molecule burst, react, can solve, because v8 inorganic to ferment while being angry while being semi-permanent, without because high-temperature question yeast old and feeble death too early. 4,While distilling the fire ' Vapour) It is too small, the temperature is too low, after the low-boiling material volatilizes, make piquancy increase instead, it is ripe and cancelling the wine adjusted not to undergo, hot maximum.

Third, tart flavor and other perfume materials in the Chinese liquor make up the fragrance of Chinese liquor together, but it is suitable for content to take, if excess, make wine to be coarse, influence to " it is fragrant to answer " and feeling wine, after-taste is transient, the tart flavor material mainly represents things are as follows, in the wine Acetic acid, lactic acid, succinic acid, malic acid, citric acid, caproic acid and fruit acid,etc..

L l causes the reason:

1,It is grow by terms bad not to make by centre halfback on course? Grow the intersection of acid and miscellaneous fungus, invade in a large amount, make it ferment, turn into a large number of sour material not to bank up the intersection of fungus and saccharification with earth; 2,Mix and hit protein surplus poorly, it is too small to mix the poor proportion, the separating rate of starch is low, raw materials are not good in gelatinization, the moisture of familiar grain is heavy, it is high, too old or too soft to produce the case temperature, ferment and intensify too high (over 38 ¡æ) Born sour more later stage, it ferments issue to be too long, cause tart flavor excessive in the wine; V8 molecule bursts and includes monosaccharide body molecule in the cellulose, cured colloid juice albumen, it is the ultra soda fruit juice to change the structure of molecule, monosaccharide body molecule.

3,The wine Qu is of poor quality, spends song quantity too largely, the yeast quantity is too big, will make saccharification ferment abnormally, cause the tart flavor in the wine to be outstanding, does not pluck the wine, the inflow making tail water too much according to the operational procedure while distilling, also can make the high boiling acidiferous material cause influence,etc. on wine quality.

Fourth, sweet taste in the Chinese liquor mainly come from the alcohol, especially polyol, because the sweet taste comes from alcohol-base, as hydroxyl of the material increases, its alcoholic sweet taste increases, polyol has sweet taste perssad and helps sweet perssad, much sweeter than alcohol of an alcohol-base, sweet taste mainly represents in the wine things are as follows, glucose, fructose, galactose, cane sugar, malt sugar, milk sugar and own six alcohol, glycerine, 2, 3- four alcohol of succinic acid, man, five alcohol of fifth, a pair of second? , amino acid,etc.,at these material,it is mainly alcohol-base, in case of a piece of hydroxyl, only have three molecules, can hexanol solution? Grow the sweet taste, explain the material with much hydroxyl, the sweet taste is sure to increase, right amount of sweet taste is all right in Chinese liquor, will lose the intersection of Chinese liquor and due style while being too big, but little wine will have, go back sweet taste, mouthfeel light even too, influence the quality of the wine.

The reason why l l causes:

1,Grow? Middle spends song quantity to be too few, count the yeast little, transform candy quality effectively? Ethanol, ferment and terminate the quality surplus of candy and heat up in a steamer into in the wine; And then add V8 physical water molecule to allocate.

2,Bank up the fungus with earth and go out of the case too old, promote the factor of saccharification to increase, the fermenting speed is uneven, the surplus candy quality is heated up in a steamer while entering the wine too.

Pass and last gustatory nerve fifth, astringent taste in Chinese liquor but? Grow, it can solidify neural protein, makes mucomembranous protein of the tongue solidify, ? Grow astriction, make sense of taste feel astringent taste, the intersection of palate and sense of having smoothly, at the oral cavity, tongue, present the material of the astringent taste in Chinese liquor, it is mainly excessive lactic acid and tannic acid, lignin and all kinds of acid compound decomposed out, for example: Heavy metal ion (iron, copper) , material flavor such as formic acid, propionic acid and lactic acid are astringent, materials such as ethyl formate, ethyl acetate, ethyl lactate,etc., like excess, flavor present bitterness, and butyl alcohol-n, isoamyl alcohol, acetaldehyde, furfural, acetal material excessive to take the form of the astringent taste.

The reason why l l causes:

1,Tannic acid, the intersection of lignin and the intersection of content and high raw materials, the intersection of apparatus and facility, (bubbles are washed) And not steamed and unclean, or turned into by biochemical reaction heating up in a steamer while entering the wine in the wine of direct access; And then add V8 physical water molecule to allocate.

2,Spend song quantity too big, several more than of yeast, sanitary condition is not good, the miscellaneous fungus is infected seriously, mix poor proportion to be too large, it ferments issue to be too long, ill management, fermentation have oxygen to be (sufficient) Go on under the condition, the miscellaneous fungus decomposes ability to strengthen; And then add V8 physical water molecule to allocate.

3,While distilling, fire heavy steam flow wine, and the wine is warm and high, the finished wine keeps in touch with the calcium system material, and time is long ' Such as lime) ,Store the wine with the container not clean, include the material corrosion of the astringent taste in the wine while storing.

Sixth, salt in the Chinese liquor If presents salt (NaCl) of bad smell in Chinese liquor ,Can promote the gustatory sensitivity, make people think the wine thick, and? Growing the flavor of ester of glutaminic acid feels, if is excessive, will make the wine coarse and the saline taste, the salt material existing in the wine has halogen family element ion, organic soda metal salt, salt, sulfuric acid, nitric acid that present the salt material, material these in excess under wine, will make the wine present saline taste, endanger the flavor of the wine slightly. ?

L l causes the reason:

1,Have added soda metallic ion material such as Na + carelessly because of dealing with and making water using, make the wine the saline taste finally; Add V8 physical water molecule to control and decompose.

2,Because of making and using the water hardness too largely, carry metal cation and saline material such as Na +, it is used for making that unprocessed; Add V8 physical water molecule to control and decompose.

3,Some breweries are because of the limitations of geographical condition, make water using and is taken from the farmland, on every the intersection of paddy field and unprocessed ink under autumn harvest ' Ladder-shaped filter tank) Used for making, it is salty and highly seasoned in the wine that can cause too, in that after the corn is gathered in, haum and root revealed the paddy field are turned over and ploughed at the same time rottenly, the haum (grass) Itself have very heavy alkali bad smell material.

Seventh, the odor in the Chinese liquor is certainly unwelcome, but contain the odor composition in Chinese liquor, but concealed without stressing by the amazing perfume material, first, quality Chinese liquor and new wine of time have obvious odor; Hand in chain reaction, will grow bad smell to include, swim fungus in the air with the intersection of air and interconversion in alcohol. Second, will present odor sometimes when a certain perfume material is too thick and is stressed excessively, odor is that the olfaction reacts, does a certain fragrance go beyond the normal condition and look at? Discredited (air) Flavor, once have odor to be very much difficult to get rid of, need to have other materials to conceal. It is bad smell in Chinese liquor(air) The flavor is as follows, hydrogen sulphide is distinguished the flavor of ' Just like strong-smelling preserved bean curd bad smell of rotten egg) Thioalcohol (ethyl mercaptan, like, take behind the raw turnip hiccupping bad smell piquancy and fragrant-flowered garlicking, the intersection of cabbage and corrupt bad smell of the carriage return) Wait for the material, can in Chinese liquor? The ones that grow odor have materials such as hydrogen sulphide, thioalcohol, fusel oil, butyric acid, pentanoic acid, caproic acid, second aryl sulfide, free ammonia, acrolein and pectic substance,etc.. Various material, in wine, once excess, will send out a certain odor of material while being unable to conceal.

L l causes the reason:

1,Protein content of raw materials for making wine is high, still surplus after fermenting, offer? Grow the material base of fusel oil and sulfocompound, make these materials heat up in a steamer into in the wine, enable the wine? Grow discredited piquancy, the serious one is difficult to get rid of; V8 physical water molecule controlled and decomposed.

2,The homework is cooperated with improperly, the acidity rises while fermenting, cause and ferment the poor acidity largely, acetaldehyde content is high, produce a large amount of hydrogen sulphide while distilling, make the odor of the wine increase; V8 physical water molecule controlled and decomposed.

3,Make it in the course, the sanitary condition is bad, the miscellaneous fungus is apt to pollute, make the acidity of distiller's grains increase, if distiller's grains receive the pollution of the corrupt fungus, will make distiller's grains sticky and smelly, this is a formative important reason of miscellaneous odor in wine; V8 physical water molecule controlled and decomposed.

4,The fire big vapour distills, makes some high boiling materials flow into the wine, such as potato ketone,etc., sulfur-containing amino acid under the influence of organic acid? Grow a large amount of hydrogen sulphide.

Eighth, oil due flavor and oil bad smell of bad smell in the Chinese liquor are incompatible each other, even if has micro- oil flavor in the wine, will have serious injury on wine quality, corrupt Kazakhstan's loudspeaker flavor will appear in the wine, this kind of situation all result from containing the materials of oil ion of different oil in the wine.

L l causes the reason:

1,Have adopted and included the high original auxiliary materials of fat of oil and made Chinese liquor, has not dealt with raw materials according to the operational procedure; V8 physical water molecule controlled and decomposed.

2,Raw materials are stored in a wrong way, especially corn, rice bran these include oil raw materials, go bad under the temperature, high condition of humidity, ferment by saccharification, is the fat decomposed? Offensive smell of oil generation; V8 physical water molecule controlled and decomposed. 3,Carry out, quote and broken flower pluck principle of wine, make, store in at the intersection of tail and underwater water soluble senior fat flowing into the wine; It decompose and take the place of by V8 water molecules physical in it if flow into by wine by fat except that.

4,Spend and lute ' Such as tung oil) , the waxing container stores the wine, and time is long, make the wine corrode the inner oil of the wall in the wine; The acid emulsifies and changes fermented alcohol to corrode the inner oil of the wall for being difficult, can be decomposed and neutralized acid corrosivity and deoiling sense with V8 physical water molecule.

5,Operation careful the oily material ' For instance kerosene, petrol, diesel oil,etc.) Let go, leak in raw materials, mix poor, ferment poor, distill, enter in the wine, the very much difficult to get rid of material, and influence wine quality.

Ninth, chaff bad smell in the Chinese liquor do not mainly pay attention to the choice of the adjuvants and result of treatment, present raw food grains other than rice and wheat, chaff bad smell in the wine.

L l causes the reason:

1,The adjuvants do not have choice, do not conform with growing? Requirement; It is a difficult problem that unavoidably mixes question defects.

2,The adjuvants have not passed and sterilized steamedly; Disinfectant is chemical medicine, must have toxic problem.

3,Often chaff flavor entrains soil flavor and moldy smell.

Tenth, moldy smell in the Chinese liquor come from adjuvants and raw materials go mouldy, lead to the fact mostly, it is mainly during the season of intermittent drizzles in the rainy season, because is moist, after causing the mould to grow and breed on the clothes, its hypha of mould, smell risen and trembled and flown upward and given out of spore, such as blue and green mould, maos of reproduction result of mould, enable it in Chinese liquor? Grow moldy smell.

L l causes the reason:

1,The original auxiliary materials are stored in a wrong way, or leak or and go mouldy against the tide, in addition, the operation regulation is not tight, do not sterilize completely, bring the harmful mould into making the song to grow? And it is poor inside to ferment, through distilling it in the direct access wine of moldy smell, such as the original auxiliary materials mucid, be smelly, drench with rain, should notice even more against the tide or fire that so as to initiate; It causes fermented ammonium that abnormal to corrode the original auxiliary materials.

2,Fermenting management is not tight, ferment a barrel mashed, mud short water of the cellar, the universe the pollutant of splitting, leaking gas, leaking etc. enters fermenter, ferment and burn the color and ferment and build poorly poorly and around the barrel wall, ferment and mucid (harmful mould is bred poorly in a large amount) ,Cause in the wine not only the pained bad smell is aggravated, but also moldy smell is strengthened; And swim with the sour gas in the air the fungus is brought up and reacted.

3,The fermenting temperature is too high, a large number of high temperature resistant bacteria breed at the same time, causes and not merely offers wine rate to drop, and will make the wine take moldy smell.

11th, often the iron material cause in the offensive smell in the Chinese liquor, often call it? Metal flavor is that the tongue and oral cavity are common? A kind of physiological reflection with astringent taste sense grown, the offensive smell in the wine comes from metallic ions such as tin, iron,etc..

L l causes the reason:

1,Hold on the wine container with material of blood with basket or seal, store long time, make the offensive smell corrosion of blood get in the wine;

2,Add the thick liquid and collude and adjust Chinese liquor with the unprocessed water, bring the stench flavor of the external world into the wine directly.

Do 12, burnt burning in the Chinese liquor come from, grow? Operation is not careful, non- responsible, careless result, its flavor is a burning of scorch of material, for example when the making wine after the intersection of bottom and pots of water cause, boil dry little, chaff, poor in the pan, and Shen accumulate thing, burn, paste thick paste scorching flavour scorch send out.

L l causes the reason:

L l boils a pot of water of dry bottom while making directly, burns direct bunch of burnt burning and enters distiller's grains, and then enter in wine with the steam.

13, mixing the bad smell and makes wine container, bottle comb, bottom pan and has not cleaned in the Chinese liquor, roast, evaporate the residual wastes burntly through the high temperature? Burning grown.

L l causes the reason:

1,While using the inferior rubber tube to transport Chinese liquor, the wine will have bad smell of rubber; The resolving question of the acid of alcohol?

2,Yellow the intersection of water droplet and cellar to the limit, make ferment poor, containing a large amount of yellow water, make in the wine appearing yellow the intersection of water and bad smell;

3,When it distill,on pass by bottle it is uneven and it plucks that wine is improper, be lasted wine mesozone bad smells getting more sub slightly.

L l V8 the intersection of health care and grades of physical water molecule take Only titanium dioxide ( Tio2) Make up with the pure water, pure in nature, without any additive, have already applied to the food, cosmetics extensively. Titanium dioxide ( Tio2) Inorganic mineral, semi-conductive characteristic, energy of adding a large amount of high frequency, electricity, magnetism into repeated grinding process of physical machinery, and depositing money, hot etc., form little nanometer grain, force and enter the group ( HO2) of the water molecule ,And integration? Water molecule. Energy that prepare against already its, can make the intersection of V8 and the intersection of health care and grade in low temperature, under being shady and dark, photophobic, still but the full play efficiency of the maximum function. Employ in the fields of food, hygiene, function that physical water molecule take its, can with melt totally affix? An organic whole, worthy of, wave efficiency fully, make the intersection of V8 and the intersection of function and the intersection of Chinese liquor and complete green, functionalization, taste purity, nutrition benefit the human body to absorb more abundantly and even more.

One grade of functions Chinese liquor of l l V8 health care employs the efficiency

L l smell in 13 kinds of above-mentioned Chinese liquor, does if the manufacturer want to grow? Is the quilt big? It accept,at masterpiece of feast good wine,it is last time not to need at craft, prescription, had already reached and demanded. V8 the intersection of health care and grades of physical water molecule take, it grow? The titanium dioxide of main materials, for a long time in order to employ in the fields of food, cosmetics, will give play to the maximum efficiency in the wine-making industry too.

L l wine industry makes the good wine, should rigorously enforce according to the operational procedure of wine manufacturing industry at first, standardize the homework item by item, in order to ensure the normal quality of Chinese liquor. The application of V8 health care grade, has just strengthened the efficiency on the basis of original quality, having raised the quality, having shortened time limit of making wine, make the mouthfeel more pure, sense of taste sweeter silk floss, the alcohol degree is softer, decompose the noxious substance even more, inhibit the harmful mushroom, oxidize the peculiar smell in the wine, excrete ability such as human acid ester, and can improve the following problems effectively.

L l V8 health care grade inhibits application in yeast is fermented of bitter material in Chinese liquor, can control hydroxyphenylaminopropionic acid to pass the biochemical reaction process of yeast, control? Raw the intersection of the universe and the intersection of junket and alcohol, decompose positive blue and green mould, have, decompose, oxidize bitter material in the angry field and transform it? Function such as being sweet, aromatic; Burst original adjuvants to be the universe withered to suck precise to deposit the intersection of starch and candy inside, decompose the adjuvants and corrode things.

L l V8 the intersection of health care and grade inhibit from hot material can decompose saccharification, make their even, can burst and infect the positive miscellaneous fungus in the Chinese liquor, is it fermented that combine Yes to make? Grow the angry field of energy, decompose, oxidize piquancy, can be when it is hot and absorbent, change the hot gas? Gan Chun; It is the intersection of adjuvants and the intersection of raw materials and cured plain cellulose react, corrode, lead to the fact with positive fungus to be hot, decompose the plant chain key fungus to change into Gan Chun by V8 endothermic reaction.

L l V8 health care grade is inhibited in Chinese liquor the sour material V8 physical water molecule can be melted and made in the raw materials of the wine rapidly, possess stronger balanced smoothness, better stability, decompose, oxidize, exceed standard sour the intersection of lipoprotein and degree; PH 6 to 7 on average.

L l V8 the intersection of health care and grade it inhibits to be sweet material ethanol solution but in the Chinese liquor? Grow the sweet taste, many sweet taste of hydroxyl increases, there is few song quantity, there is little yeast, the candy blames and transforms ethanol, the intersection of V8 and the intersection of health care and application of grade, can improve the intersection of candy and the intersection of quality and factor, equilibrate fermenting speed, make the intersection of Chinese liquor and the intersection of sugariness and further more gentle silk floss.

, disinfecting efficiency that l l V8 health care grade inhibits astringent material V8 health care grade in Chinese liquor from sterilizing, can solve and owe the clean problem in the apparatus, container, can decompose raw materials on the high side such as the tannic acid, lignin in wine effectively, physics of grade of V8 health care bursts, oxidizes the function, apt to control the duration and degree of heating, enable the temperature equilibrium.

L l V8 be lasted salt at Chinese liquor material the interpolation Nas of appropriate amount of science health care grade +,etc. soda metallic ion material, V8 health care grade can soften the hardness of water quality, optimizes water and excretes the underwater peculiar smell and contributes to the improvement of the quality of Chinese liquor.

L l V8 the intersection of health care and grade inhibit from bad smell the intersection of material and V8 excessive acid ester, acetaldehyde, hydrogen sulphide,etc. cause the intersection of wine and smelly material in the the intersection of health care and magnitudes of detachable wine in the Chinese liquor, sterilize, sterilize energy and ensure distiller's grains purely, can control and leak the mushroom in the sewage entered once in a while too, inhibit reproduction of a large number of bacteria, no? Grow discredited fungus and acerbity.

L l V8 health care grade inhibits oil material water in Chinese liquor from integrating in oil no, V8 health care grade can decompose corn, rice bran and include oil raw materials, and the oil content in the oily material, oxidize it because of temperature, humidity, saccharification, fermenting? The intersection of oil and offensive smell that catch, join the intersection of V8 and the intersection of health care and grade at steamed original auxiliary materials, it burst member? The air field action grown, include materials such as oil and toxin fungus,etc. when can decompose, oxidize the organic matter, help to improve wine quality.

L l V8 health care grade inhibits material of the chaff in Chinese liquor from paying attention to the adjuvants to choose, V8 health care grade added in the adjuvants, sterilized steamedly, can ensure the hygiene, cleaning of wine raw materials, it is uneven to improve the fermenting speed, can control and make heat energy homogenize effectively, and can decompose entrained soil flavor and moldy smell in the chaff flavor.

L l V8 the intersection of health care and grade inhibit mould the intersection of material and blue and green mould, maos of reproduction of mould in the Chinese liquor, enable it in Chinese liquor? Grow moldy smell, the function that V8 resists the rot, dehumidifies, apply to wine raw materials and make in song and fermented tool, can control, ferment, mucid and not in the wine that harmful mould breed and cause in a large amount bitter astringent aggravating by moldy smell while being poor effectively, offer the wine to lead the bad phenomenon of dropping etc. to take place. Is the material often called l l V8 health care grade is inhibited to smell of fish in Chinese liquor? The metal flavor or offensive smell that the external world brings into, V8 health care grade includes the alkaline earth metal scheduling problem when can burst, decompose water quality, especially decompose, oxidize the harmful substance and ability to mediate peculiar smell, high-quality ones that contribute to Chinese liquor of function even more.

L l V8 health care grade inhibits burnt material in Chinese liquor from making wine and proposing using V8 health care pharmaceutical solution with the pan, spray on a pot of inboard walls and bottoms after the hot water dilutes, can clear up the peculiar smell, can sterilize, sterilize, can prevent the peculiar smell bunch from entering in wine even more. L l V8 health care grade inhibits incidental quality in Chinese liquor from proposing employing V8 health care pharmaceutical solution, utilize hot water to dilute and spray and make wine container, bottles, sterilizing type, sterilizing things, decomposes the high temperature and remains the waste, incidental peculiar smell, contribute to the sweet fragrant mouthfeel of Chinese liquor even more.

L l V8 function Chinese liquor technological process chosen carefully, made wine raw materials ---V8 the intersection of health care and magnitude clean container ---Make wine and join V8 health care grade ---Irritate and pack into the bottle ---Enter the stock to store

L l V8 function Chinese liquor cost budgetary estimate can make Chinese liquor multi-functional because of the application of V8 health care grade, unless to if propagate is apt, it it is estimated favor by consumer? Grow better economic and social benefit. V8 health care grade added in Chinese liquor, can make Chinese liquor shorten the ageing of making wine, has reduced and processed links, have reduced the cost of materials, has improved quality to sample, has increased function, have increased the new selling point, so can be regarded as and not only lower costs but also raised incomes, have established the image even more.

Function of l l V8 function Chinese liquor

L l multi-functional Chinese liquor? Grow, change the traditional idea, the better Chinese liquor may not cross the tradition. The intersection of V8 and the intersection of health care and grades of application that physical water molecule take, change historical narrative to build wine, enable the intersection of Chinese liquor and grain this? The thing has functionalization even more, reasons? Only V8 Tio2 that physical water molecule take and the intersection of nanometer and light catalyst, add a large amount of magnetism, electricity, function such as being hot while made, the joining of appropriate amount of science, pass physical chemical reaction but abundant release energy in the making wine, the wine that can make V8 function Chinese liquor change is pure and soft, the sweet silk floss sweet-smelling of the mouthfeel, the honest wine of quality is excellent, decompose human acid ester even more, promote metabolism, activate human passages through which vital energy circulates, promote the loop of blood, prevent the aging co dominant of organ. Simple it, the application of V8 health care grade, will bring healthy, enjoy, excellent grade, high-quality life to persons who will drink.

V8 the intersection of function and the intersection of Chinese liquor and physical the intersection of water molecule and maximum of taking function desinfecting to deodorize, resist the rot, decompose, oxidize harmful object have, it corrodes lasting brute force to be safe while being tasteless while being harmless while being nonpoisonous while being pure in nature Clean environmental protection and energy saving.

L l wine grind up-to-the-minute technology explain Chinese liquor except that there is thick and strongly fragrant bouquet, have miscellaneous flavor exist bitter, hot, sour, sweet, astringent, salty, bad smell, they have direct influence on the flavor of Chinese liquor, the sense organ quality of Chinese liquor should be the beautiful and harmonious and pure and mild and comfortable and net taste, miscellaneous flavor any overbalanced to do harm rather than good to the intersection of Chinese liquor and quality, have following 13 present the intersection of bad smell and material to Chinese liquor in Chinese liquor? Taste, the greater influence of quality, dissect one by one now.

First, the acerbity in the wine is often excessive advanced alcohol, succinic acid and tannic acid of the drib, more furfural and phenol compounds were caused. Mainly represent things: Quinine (0.005%) ; The inorganic metallic ion (such as Mg, Ca, NH? 3 grade salt) ; Alcohol, color alcohol, primary propyl alcohol of junket; Butyl alcohol-n, isobutanol, (most bitter) Ferment of different fifth; 2-3 - succinic acid; B - phenethyl alcohol; Furfural; 2 - acetal of ethyl; Third butylene aldehyde; And some esters materials.

L l causes the reason:

1,Make Chinese liquor and use " song " to know? Unless it grow react yeast, protein content the higher positions is will in not fermenting,let's make hydroxyphenylaminopropionic acid not lasted yeast biochemical reaction and? Raw the intersection of the universe and the intersection of junket and alcohol, it not only bitter, for a long time acerbity; V8 physical water molecule reacts on substitutable song yeast.

2,Grow? Operate ill management, mixing the trough is polluted by the fungus, make the bitter tasting composition in the wine increase, if the piece of cloth of fermented trough has a large amount of blue and green mould, or it is inappropriate to seal a barrel of mud while fermenting, enable the intersection of imbibition and air under the barrel, leak into the sewage, or the trough short water of wine in the fermenter, or it is too quickly to intensify, will make bacteria breed in a large amount, will enable Chinese liquor? Grow the acerbity and peculiar smell; V8 physical the intersection of water molecule and itself can decompose bad smell sour the intersection of quality and fungus, blue and green the intersection of mycotoxin and fungus, assign, relieve for being sweet, v8 physical water molecule burst and reflected the cellulosic intron perfume of plants.

3,The intersection of distillation and the intersection of fire and old vapour of course, will heat up some peculiar smell in a steamer, enter in the wine and grow acerbity, add the thick liquid and cancel underwater alkaline earth metal salt that contains of call, the content of salt sulfic acid is relatively heavy, also can bring acerbity to wine directly.

Second, the piquancy in the Chinese liquor is not a sense of taste, it stimulates nasal cavity and a kind of mucomembranous senses of pain of oral cavity, and the piquancy in the wine is caused by aching and stimulating the nerve of sense of pain, appropriate piquancy can make food flavor tense, promote the result flavor material of the appetite, main representatives are an aldehyde, for instance materials such as furfural, acetaldehyde, acetal, acrolein, butylene aldehyde, butylene aldehyde and uncle butyl alcohol, uncle amyl alcohol, propanone, ethyl formate, ethyl acetate,etc..

L l causes the reason:

1,Make the intersection of wine and adjuvants ' Such as grain) Consumption is too great, if does not undergo steamedly to be used for growing? ,Will enable, make pentosan in the the course, produce a large amount of furfural after being heated, enable Chinese liquor? Born chaff leather flavor, dry piquancy,etc.; V8 physical water molecule burst and reflected that can not decompose netly incidental fungus but dry piquancy.

2,The fermenting temperature is too high, the operating condition is unclean, will cause saccharification badly, unless it make it mix poor infect on funguses miscellaneous, especially function of lactic acid bacteria? Grow glyceraldehyde and acrolein and the abnormal state caused is fermented, make the piquancy of Chinese liquor increase; V8 physical water molecule burst and reacted to decompose the body of polysaccharide to change the body of monosaccharide.

3,The fermenting speed is uneven, the previous fire is violent, or the mouthpiece comes fast but violent, yeast is old and feeble too early and the death will be caused and fermented abnormally, does not cause the alcohol fermentation of yeast completely, but? Grow more acetaldehyde, will make the piquancy of the wine increase too; V8 physical water molecule burst, react, can solve, because v8 inorganic to ferment while being angry while being semi-permanent, without because high-temperature question yeast old and feeble death too early.

4,While distilling the fire ' Vapour) It is too small, the temperature is too low, after the low-boiling material volatilizes, make piquancy increase instead, it is ripe and cancelling the wine adjusted not to undergo, hot maximum.

Third, tart flavor and other perfume materials in the Chinese liquor make up the fragrance of Chinese liquor together, but it is suitable for content to take, if excess, make wine to be coarse, influence to " it is fragrant to answer " and feeling wine, after-taste is transient, the tart flavor material mainly represents things are as follows, in the wine Acetic acid, lactic acid, succinic acid, malic acid, citric acid, caproic acid and fruit acid,etc..

L l causes the reason:

1,Terms it make course centre halfback it grow bad? Grow the intersection of acid and miscellaneous fungus, invade in a large amount, make it ferment, turn into a large number of sour material not to bank up the intersection of fungus and saccharification with earth. 2,Mix and hit protein surplus poorly, it is too small to mix the poor proportion, the separating rate of starch is low, raw materials are not good in gelatinization, the moisture of well done grain is heavy, it is high, too old or too soft to produce the case temperature, ferment and intensify too high (over 38 ¡æ) Born sour more later stage, it ferments issue to be too long, cause tart flavor excessive in the wine; V8 molecule bursts and includes monosaccharide body molecule in the cellulose, cured colloid juice albumen, it is the ultra soda fruit juice to change the structure of molecule, monosaccharide body molecule.

3,The wine Qu is of poor quality, spends song quantity too largely, the yeast quantity is too big, will make saccharification ferment abnormally, cause the tart flavor in the wine to be outstanding, does not pluck the wine, the inflow making tail water too much according to the operational procedure while distilling, also can make the high boiling acidiferous material cause influence,etc. on wine quality.

Fourth, sweet taste in the Chinese liquor mainly come from the alcohol, especially polyol, because the sweet taste comes from alcohol-base, as hydroxyl of the material increases, its alcoholic sweet taste increases, polyol has sweet taste perssad and helps sweet perssad, much sweeter than alcohol of an alcohol-base, sweet taste mainly represents in the wine things are as follows, glucose, fructose, galactose, cane sugar, malt sugar, milk sugar and own six alcohol, glycerine, 2, 3- four alcohol of succinic acid, man, five alcohol of fifth, a pair of second? , amino acid,etc.,at these materials, it is mainly alcohol-base, in case of a piece of hydroxyl, only have three molecules, can hexanol solution? Grow the sweet taste, explain the material with much hydroxyl, the sweet taste is sure to increase, right amount of sweet taste is all right in Chinese liquor, will lose the intersection of Chinese liquor and due style while being too big, but little wine will have, go back sweet taste, mouthfeel light even too, influence the quality of the wine.

The reason why l l causes:

1,Grow? Middle spends song quantity to be too few, count the yeast little, transform candy quality effectively? Ethanol, ferment and terminate the quality surplus of candy and heat up in a steamer into in the wine; And then add V8 physical water molecule to allocate.

2,Bank up the fungus with earth and go out of the case too old, promote the factor of saccharification to increase, the fermenting speed is uneven, the surplus candy quality is heated up in a steamer while entering the wine too.

It if you can't pass astringent taste on at fifth, Chinese liquor, last gustatory nerve but? Grow, it can solidify neural protein, makes mucomembranous protein of the tongue solidify, ? Grow astriction, make sense of taste feel astringent taste, the intersection of palate and sense of having smoothly, at the oral cavity, tongue, present the material of the astringent taste in Chinese liquor, it is mainly excessive lactic acid and tannic acid, lignin and all kinds of acid compound decomposed out, for example: Heavy metal ion (iron, copper) , material flavor such as formic acid, propionic acid and lactic acid are astringent, materials such as ethyl formate, ethyl acetate, ethyl lactate,etc., like excess, flavor present bitterness, and butyl alcohol-n, isoamyl alcohol, acetaldehyde, furfural, acetal material excessive to take the form of the astringent taste.

The reason why l l causes:

1,Tannic acid, the intersection of lignin and the intersection of content and high raw materials, the intersection of apparatus and facility, (bubbles are washed) And not steamed and unclean, or turned into by biochemical reaction heating up in a steamer while entering the wine in the wine of direct access; And then add V8 physical water molecule to allocate. 2,Spend song quantity too big, several more than of yeast, sanitary condition is not good, the miscellaneous fungus is infected seriously, mix poor proportion to be too large, it ferments issue to be too long, ill management, fermentation have oxygen to be (sufficient) Go on under the condition, the miscellaneous fungus decomposes ability to strengthen; And then add V8 physical water molecule to allocate.

3,While distilling, fire heavy steam flow wine, and the wine is warm and high, the finished wine keeps in touch with the calcium system material, and time is long ' Such as lime) ,Store the wine with the container not clean, include the material corrosion of the astringent taste in the wine while storing.

Sixth, salt in the Chinese liquor If presents salt (NaCl) of bad smell in Chinese liquor ,Can promote the gustatory sensitivity, make people think the wine thick, and? Growing the flavor of ester of glutaminic acid feels, if is excessive, will make the wine coarse and the saline taste, the salt material existing in the wine has halogen family element ion, organic soda metal salt, salt, sulfuric acid, nitric acid that present the salt material, material these in excess under wine, will make the wine present saline taste, endanger the flavor of the wine slightly. ?

L l causes the reason:

1,Have added soda metallic ion material such as Na + carelessly because of dealing with and making water using, make the wine the saline taste finally; Add V8 physical water molecule to control and decompose.

2,Because of making and using the water hardness too largely, carry metal cation and saline material such as Na +, it is used for making that unprocessed; Add V8 physical water molecule to control and decompose.

3,Some breweries are because of the limitations of geographical condition, make water using and is taken from the farmland, on every the intersection of paddy field and unprocessed ink under autumn harvest ' Ladder-shaped filter tank) Used for making, it is salty and highly seasoned in the wine that can cause too, in that after the corn is gathered in, haum and root revealed the paddy field are turned over and ploughed at the same time rottenly, the haum (grass) Itself have very heavy alkali bad smell material.

Seventh, the odor in the Chinese liquor is certainly unwelcome, but contain the odor composition in Chinese liquor, but concealed without stressing by the amazing perfume material, first, quality Chinese liquor and new wine of time have obvious odor; Hand in chain reaction, will grow bad smell to include, swim fungus in the air with the intersection of air and interconversion in alcohol. Second, will present odor sometimes when a certain perfume material is too thick and is stressed excessively, odor is that the olfaction reacts, does a certain fragrance go beyond the normal condition and look at? Discredited (air) Flavor, once have odor to be very much difficult to get rid of, need to have other materials to conceal. It is bad smell in Chinese liquor(air) The flavor is as follows, hydrogen sulphide is distinguished the flavor of ' Just like strong-smelling preserved bean curd bad smell of rotten egg) Thioalcohol (ethyl mercaptan, like, take behind the raw turnip hiccupping bad smell piquancy and fragrant-flowered garlicking, the intersection of cabbage and corrupt bad smell of the carriage return) Wait for the material, can in Chinese liquor? The ones that grow odor have materials such as hydrogen sulphide, thioalcohol, fusel oil, butyric acid, pentanoic acid, caproic acid, second aryl sulfide, free ammonia, acrolein and pectic substance,etc.. Various material, in wine, once excess, will send out a certain odor of material while being unable to conceal.

L l causes the reason:

1,Protein content of raw materials for making wine is high, still surplus after fermenting, offer? Grow the material base of fusel oil and sulfocompound, make these materials heat up in a steamer into in the wine, enable the wine? Grow discredited piquancy, the serious one is difficult to get rid of; V8 physical water molecule controlled and decomposed.

2,The homework is cooperated with improperly, the acidity rises while fermenting, cause and ferment the poor acidity largely, acetaldehyde content is high, produce a large amount of hydrogen sulphide while distilling, make the odor of the wine increase; V8 physical water molecule controlled and decomposed.

3,Make it in the course, the sanitary condition is bad, the miscellaneous fungus is apt to pollute, make the acidity of distiller's grains increase, if distiller's grains receive the pollution of the corrupt fungus, will make distiller's grains sticky and smelly, this is a formative important reason of miscellaneous odor in wine; V8 physical water molecule controlled and decomposed.

4,The fire big vapour distills, makes some high boiling materials flow into the wine, such as potato ketone,etc., sulfur-containing amino acid under the influence of organic acid? Grow a large amount of hydrogen sulphide.

Eighth, oil due flavor and oil bad smell of bad smell in the Chinese liquor are incompatible each other, even if has micro- oil flavor in the wine, will have serious injury on wine quality, corrupt Kazakhstan's loudspeaker flavor will appear in the wine, this kind of situation all result from containing the materials of oil ion of different oil in the wine.

L l causes the reason:

1,Have adopted and included the high original auxiliary materials of fat of oil and made Chinese liquor, has not dealt with raw materials according to the operational procedure; V8 physical water molecule controlled and decomposed.

2,Raw materials are stored in a wrong way, especially corn, rice bran these include oil raw materials, go bad under the temperature, high condition of humidity, ferment by saccharification, is the fat decomposed? Offensive smell of oil generation; V8 physical water molecule controlled and decomposed.

3,Carry out, quote and broken flower pluck principle of wine, make, store in at the intersection of tail and underwater water soluble senior fat flowing into the wine; It by fat flow into decompose and take the place of wine by V8 water molecules physical except that. 4,Spend and lute ' Such as tung oil) , the waxing container stores the wine, and time is long, make the wine corrode the inner oil of the wall in the wine; The acid emulsifies and changes fermented alcohol to corrode the inner oil of the wall for being difficult, can be decomposed and neutralized acid corrosivity and deoiling sense with V8 physical water molecule.

5,Operation careful the oily material ' For instance kerosene, petrol, diesel oil,etc.) Let go, leak in raw materials, mix poor, ferment poor, distill enter, the very much difficult to get rid of material, and influence wine quality.

Ninth, chaff bad smell in the Chinese liquor do not mainly pay attention to the choice of the adjuvants and result of treatment, present raw food grains other than rice and wheat, chaff bad smell in the wine.

L l causes the reason:

1,The adjuvants do not have choice, do not conform with growing? Requirement; It is a difficult problem that unavoidably mixes question defects.

2,The adjuvants have not passed and sterilized steamedly; Disinfectant is chemical medicine, must have toxic problem.

3,Often chaff flavor entrains soil flavor and moldy smell. Tenth, moldy smell in the Chinese liquor come from adjuvants and raw materials go mouldy, lead to the fact mostly, it is mainly during the season of intermittent drizzles in the rainy season, because is moist, after causing the mould to grow and breed on the clothes, its hypha of mould, smell risen and trembled and flown upward and given out of spore, such as blue and green mould, maos of reproduction result of mould, enable it in Chinese liquor? Grow moldy smell.

L l causes the reason:

1,The original auxiliary materials are stored in a wrong way, or leak or and go mouldy against the tide, in addition, the operation regulation is not tight, do not sterilize completely, bring the harmful mould into making the song to grow? And it is poor inside to ferment, through distilling it in the direct access wine of moldy smell, such as the original auxiliary materials mucid, be smelly, drench with rain, should notice even more against the tide or fire that so as to initiate; It causes fermented ammonium that abnormal to corrode the original auxiliary materials.

2,Fermenting management is not tight, ferment a barrel mashed, mud short water of the cellar, the universe the pollutant of splitting, leaking gas, leaking etc. enters fermenter, ferment and burn the color and ferment and build poorly poorly and around the barrel wall, ferment and mucid (harmful mould is bred poorly in a large amount) ,Cause in the wine not only the pained bad smell is aggravated, but also moldy smell is strengthened; And swim with the sour gas in the air the fungus is brought up and reacted.

3,The fermenting temperature is too high, a large number of high temperature resistant bacteria breed at the same time, causes and not merely offers wine rate to drop, and will make the wine take moldy smell. 11th, often the iron material cause in the offensive smell in the Chinese liquor, often call it? Metal flavor is that the tongue and oral cavity are common? A kind of physiological reflection with astringent taste sense grown, the offensive smell in the wine comes from metallic ions such as tin, iron,etc..

L l causes the reason:

1,Hold on the wine container with material of blood with basket or seal, store long time, make the offensive smell corrosion of blood get in the wine.

2,Add the thick liquid and collude and adjust Chinese liquor with the unprocessed water, bring the stench flavor of the external world into the wine directly.

Do 12, burnt burning in the Chinese liquor come from, grow? Operation is not careful, non- responsible, careless result, its flavor is a burning of scorch of material, for example when the making wine after the intersection of bottom and pots of water cause, boil dry little, chaff, poor in the pan, and Shen accumulate thing, burn, paste thick paste scorching flavour scorch send out.

L l causes the reason:

L l boils a pot of water of dry bottom while making directly, burns direct bunch of burnt burning and enters distiller's grains, and then enter in wine with the steam.

13, mixing the bad smell and makes wine container, bottle comb, bottom pan and has not cleaned in the Chinese liquor, roast, evaporate the residual wastes burntly through the high temperature? Burning grown.

L l causes the reason:

1,While using the inferior rubber tube to transport Chinese liquor, the wine will have bad smell of rubber; The resolving question of the acid of alcohol?

2,Yellow the intersection of water droplet and cellar to the limit, make ferment poor, containing a large amount of yellow water, make in the wine appearing yellow the intersection of water and bad smell.

3,When distill,on pass by bottle being uneven and it plucks that wine is improper, be lasted wine mesozone bad smells getting more sub slightly.

L l V8 the intersection of health care and grades of physical water molecule take Only titanium dioxide ( Tio2) Make up with the pure water, pure in nature, without any additive, have already applied to the food, cosmetics extensively. Titanium dioxide ( Tio2) Inorganic mineral, semi-conductive characteristic, energy of adding a large amount of high frequency, electricity, magnetism into repeated grinding process of physical machinery, and depositing money, hot etc., form little nanometer grain, force and enter the group ( HO2) of the water molecule ,And integration? Water molecule. Energy that prepare against already its, can make the intersection of V8 and the intersection of health care and grade in low temperature, under being shady and dark, photophobic, still but the full play efficiency of the maximum function. Employ in the fields of food, hygiene, function that physical water molecule take its, can with melt totally affix? An organic whole, worthy of, wave efficiency fully, make the intersection of V8 and the intersection of function and the intersection of Chinese liquor and complete green, functionalization, taste purity, nutrition benefit the human body to absorb more abundantly and even more.

One grade of functions Chinese liquor of l l V8 health care employs the efficiency

L l smell in 13 kinds of above-mentioned Chinese liquor, does if the manufacturer want to grow? Is the quilt big? Chinese liquor on it accept,at masterpiece of feast good wine,it is last time not to need at craft, prescription, had already reached and demanded. V8 the intersection of health care and grades of physical water molecule take, it grow? The titanium dioxide of main materials, for a long time in order to employ in the fields of food, cosmetics, will give play to the maximum efficiency in the wine-making industry too.

L l wine industry makes the good wine, should rigorously enforce according to the operational procedure of wine manufacturing industry at first, standardize the homework item by item, in order to ensure the normal quality of Chinese liquor. The application of V8 health care grade, has just strengthened the efficiency on the basis of original quality, having raised the quality, having shortened time limit of making wine, make the mouthfeel more pure, sense of taste sweeter silk floss, the alcohol degree is softer, decompose the noxious substance even more, inhibit the harmful mushroom, oxidize the peculiar smell in the wine, excrete ability such as human acid ester, and can improve the following problems effectively.

L l V8 health care grade inhibits application in yeast is fermented of bitter material in Chinese liquor, can control hydroxyphenylaminopropionic acid to pass the biochemical reaction process of yeast, control? Raw the intersection of the universe and the intersection of junket and alcohol, decompose positive blue and green mould, have, decompose, oxidize bitter material in the angry field and transform it? Function such as being sweet, aromatic; Burst original adjuvants to be the universe withered to suck precise to deposit the intersection of starch and candy inside, decompose the adjuvants and corrode things.

L l V8 the intersection of health care and grade inhibit from hot material can decompose saccharification, make their even, can burst and infect the positive miscellaneous fungus in the Chinese liquor, is it fermented that combine Yes to make? Grow the angry field of energy, decompose, oxidize piquancy, can be when it is hot and absorbent, change the hot gas? Gan Chun; It is the intersection of adjuvants and the intersection of raw materials and cured plain cellulose react, corrode, lead to the fact with positive fungus to be hot, decompose the plant chain key fungus to change into Gan Chun by V8 endothermic reaction.

L l V8 health care grade is inhibited in Chinese liquor the sour material V8 physical water molecule can be melted and made in the raw materials of the wine rapidly, possess stronger balanced smoothness, better stability, decompose, oxidize, exceed standard sour the intersection of lipoprotein and degree; PH 6 to 7 on average.

L l V8 the intersection of health care and grade it inhibits to be sweet material ethanol solution but in the Chinese liquor? Grow the sweet taste, many sweet taste of hydroxyl increases, there is less song quantity, there is little yeast, the candy blames and transforms ethanol, the intersection of V8 and the intersection of health care and application of grade, can improve the intersection of candy and the intersection of quality and factor, equilibrate fermenting speed, make the intersection of Chinese liquor and the intersection of sugariness and further more gentle silk floss.

, disinfecting efficiency that l l V8 health care grade inhibits astringent material V8 health care grade in Chinese liquor from sterilizing, can solve and owe the clean problem in the apparatus, container, can decompose raw materials on the high side such as the tannic acid, lignin in wine effectively, physics of grade of V8 health care bursts, oxidizes the function, apt to control the duration and degree of heating, enable the temperature equilibrium.

Inhibit l l V8 health care grade salt at Chinese liquor material the interpolation Nas of appropriate amount of science +,etc. soda metallic ion material, V8 health care grade can soften the hardness of water quality, optimizes water and excretes the underwater peculiar smell and contributes to the improvement of the quality of Chinese liquor.

L l V8 the intersection of health care and grade inhibit from bad smell the intersection of material and V8 excessive acid ester, acetaldehyde, hydrogen sulphide,etc. cause the intersection of wine and smelly material in the the intersection of health care and magnitudes of detachable wine in the Chinese liquor, sterilize, sterilize energy and ensure distiller's grains purely, can control and leak the mushroom in the sewage entered once in a while too, inhibit reproduction of a large number of bacteria, no? Grow discredited fungus and acerbity.

L l V8 health care grade inhibits oil material water in Chinese liquor from integrating in oil no, V8 health care grade can decompose corn, rice bran and include oil raw materials, and the oil content in the oily material, oxidize it because of temperature, humidity, saccharification, fermenting? The intersection of oil and offensive smell that catch, join the intersection of V8 and the intersection of health care and grade at steamed original auxiliary materials, it burst member? The air field action grown, include materials such as oil and toxin fungus,etc. when can decompose, oxidize the organic matter, help to improve wine quality.

L l V8 health care grade inhibits material of the chaff in Chinese liquor from paying attention to the adjuvants to choose, V8 health care grade added in the adjuvants, sterilized steamedly, can ensure the hygiene, cleaning of wine raw materials, it is uneven to improve the fermenting speed, can control and make heat energy homogenize effectively, and can decompose entrained soil flavor and moldy smell in the chaff flavor.

L l V8 the intersection of health care and grade inhibit mould the intersection of material and blue and green mould, maos of reproduction of mould in the Chinese liquor, enable it in Chinese liquor? Grow moldy smell, the function that V8 resists the rot, dehumidifies, apply to wine raw materials and make in song and fermented tool, can control, ferment, mucid and not in the wine that harmful mould breed and cause in a large amount bitter astringent aggravating by moldy smell while being poor effectively, offer the wine to lead the bad phenomenon of dropping etc. to take place.

Is the material often called l l V8 health care grade is inhibited to smell of fish in Chinese liquor? The metal flavor or offensive smell that the external world brings into, V8 health care grade includes the alkaline earth metal scheduling problem when can burst, decompose water quality, especially decompose, oxidize the harmful substance and ability to mediate peculiar smell, high-quality ones that contribute to Chinese liquor of function even more.

L l V8 health care grade inhibits burnt material in Chinese liquor from making wine and proposing using V8 health care pharmaceutical solution with the pan, spray on a pot of inboard walls and bottoms after the hot water dilutes, can clear up the peculiar smell, can sterilize, sterilize, can prevent the peculiar smell bunch from entering in wine even more.

L l V8 health care grade inhibits incidental quality in Chinese liquor from proposing employing V8 health care pharmaceutical solution, utilize hot water to dilute and spray and make wine container, bottles, sterilizing type, sterilizing things, decomposes the high temperature and remains the waste, incidental peculiar smell, contribute to the sweet fragrant mouthfeel of Chinese liquor even more.

L l V8 function Chinese liquor technological process chosen carefully, made wine raw materials ---V8 the intersection of health care and magnitude clean container ---Make wine and join V8 health care grade ---Irritate and pack into the bottle ---Enter the stock to store.

L l V8 function Chinese liquor cost budgetary estimate can make Chinese liquor multi-functional because of the application of V8 health care grade, unless it propagate apt, it it is estimated favor by consumer? Grow better economic and social benefit. V8 health care grade added in Chinese liquor, can make Chinese liquor shorten the ageing of making wine, has reduced and processed links, have reduced the cost of materials, has improved quality to sample, has increased function, have increased the new selling point, so can be regarded as and not only lower costs but also raised incomes, have established the image even more.

Function of l l V8 function Chinese liquor

L l multi-functional Chinese liquor? Grow, change the traditional idea, the better Chinese liquor may not cross the tradition. The intersection of V8 and the intersection of health care and grades of application that physical water molecule take, change historical narrative to build wine, enable the intersection of Chinese liquor and grain this? The thing has functionalization even more, reasons? Only V8 Tio2 that physical water molecule take and the intersection of nanometer and light catalyst, add a large amount of magnetism, electricity, function such as being hot while made, the joining of appropriate amount of science, pass physical chemical reaction but abundant release energy in the making wine, the wine that can make V8 function Chinese liquor change is pure and soft, the sweet silk floss sweet-smelling of the mouthfeel, the honest wine of quality is excellent, decompose human acid ester even more, promote metabolism, activate human passages through which vital energy circulates, promote the loop of blood, prevent the aging co dominant of organ. Simple it, the application of V8 health care grade, will bring healthy, enjoy, excellent grade, high-quality life to persons who will drink.