**China Food Network.
Chinese baijiu has a long history, and with the development of Chinese civilization, it has become a part of our social culture and customs. As an industry with a rich thousand-year history, the development model of traditional brewing technology and modern scientific and technological wisdom can truly meet the increasingly strong demand of today's consumers for "better tasting and healthier" liquor, and create a sustainable development road.
Yibin Tinghua Liquor Industry carries forward the advantages of China's traditional solid-state liquor, integrates multidisciplinary cutting-edge achievements such as biology and fermentation engineering, food analysis and flavor science, sensory science, and medicine, and creates a new process of liquor production and chemical gain.
The liquor is moderately cool
Ancient medical texts record that "the winemaker is the beauty of the heavens, and the essence of the water valley [1,2]", but it is also pointed out that "the wine is made into wine, and its nature is very hot, dry, and poisonous[3,4]. The thick ones are especially hot and poisonous[5]". As early as the Wei, Jin, Southern and Northern Dynasties periods, doctors have recognized that the hot and dry nature of liquor, whether the raw material of liquor is grains or fruits, regardless of its original eating properties, the traditional brewing method will become hot after brewing liquor. Zhang Mu and Wang Mengying of the Qing Dynasty even said bluntly, "All wine is hot, and there is no cold wine in the world, but soju is stronger [6, 7]".
The hotness of alcohol has a good application value in medical treatment, but when used as a daily diet, it will have a bad effect or even harm to the body. Tang Shenwei, the founder of Chinese medicine and a master of pharmacy in the Northern Song Dynasty, clearly pointed out in his book "Materia Medica" that "pharmacists must act on their momentum......The wine used by today's doctors should be weighed. But the drinker only takes the taste, regardless of how to use the medicine. However, if you haven't seen it for a long time, you can cover the profit and loss of this thing, but you can be careless! ”。
Doctors use wine to treat diseases, and drinkers only drink wine for "taste", but it will cause injury and fluid consumption due to the high heat and dryness of alcohol, which will fundamentally affect the biochemistry of the spleen and stomach to the fluid, qi and blood. Ye Tianshi, a master of warm disease in the Qing Dynasty, pointed out: "The heat evil does not dry the stomach, but will consume kidney fluid", and "the heat will hurt the heat, and the heat will be even worse." Therefore, "indulgence in alcohol can not only hurt yin, but also yang, hurt the nerves, consume blood, and damage the stomach and sperm [3,4,8]."
Tinghua Liquor pioneered the healthy development of Chinese liquor with the theory of traditional Chinese medicine, using high-quality liquor as the original liquor, and through secondary fermentation and proprietary liquor production and gain processes such as directional culture, special aromatic koji, and distillation and concentration, it has made a breakthrough in the preparation of liquor from the original hot and dry liquor to a new realm of moderate coolness, and has achieved a comprehensive improvement in taste, body feeling and drinking value.
It tastes better: the fragrance is one inch high, and the flavor is three feet thick
Wine is a special hobby drink, and "good taste" is the most basic need for drinkers who "only take the taste". Important studies in modern physiology, neurogastronomy and other fields have found that the key to obtaining the perception of beautiful and pleasant taste lies in the multi-sensory combination of taste, smell, touch and temperature.
Chinese liquor is the liquor with the most complex flavor components and the most abundant aroma changes in the world, due to the differences and limitations of raw materials and processes, different flavor types of liquor have their own characteristics and advantages, but also have their own defects and shortcomings.
Tinghuajiu integrates the research results of modern physiology and neurogastronomy, and opens up the dual trigger of flavor and senses. On the one hand, the liquor is made with selected raw materials and proprietary processes, scientifically increasing a variety of beneficial flavor components produced by brewing that can enhance the taste, and accurately reducing harmful components such as aldehydes that are not conducive to the taste, such as spicy mouth and throat pricking. On the basis of the flavor of Chinese baijiu, the aesthetic conception of baijiu with rich mellow, rich layers, delicate and long has been raised to a new height
The strong fragrance style is delicate and calm, and the nectar is fragrant, sweet and rich.
The sauce flavor style is surging and controlled, burnt and honeyy, mellow and long.
The tender sauce style is unrestrained and elegant, charred and honeyy, plump and delicate.
Compared with the traditional soy sauce wine, Tinghua soy sauce wine added 25 subdivided flavors, and optimized and improved 26 subdivided flavors (Fig. 1). The front fragrance is obvious, the fragrance is rich, the main fragrance style is distinct and prominent, and the back fragrance and the empty cup are mellow and long.
Figure 1: Listening to the flavor wheel of the flower sauce style liquor
On the other hand, Tinghuajiu's unique characteristics can make the taste buds more sensitive, greatly enhance the taste buds' sensitivity to fine wine and food, and perfectly interpret the ancient wisdom of relish! Moderate coolness, mellow and sweet, delicate and supple, not spicy or hot; The raw jin and warm and cool can bring more moisturizing and comfortable touch, such as "dragon with jade pearls", so that people can appreciate the beauty of the charm brought by the rich taste and the change of layers for a longer time.
The multi-sensory full-dimensional flavor triggering and perceptual experience such as smell, taste, touch, and temperature have realized the perfect fit between the high flavor and thickness of the wine and the improvement of the sensory experience, so that the taste has reached a new height of deliciousness. In hundreds of "blind tastings" with good wines of the same flavor, Tinghua is the winner.
More enjoyment: Feel comfortable, like a spring breeze
Based on the results of domestic and international studies, it has been found that ethanol is the direct cause of drunkenness, headache, dry mouth, and thirst [9,10]. Harmful components produced in the brewing process of alcoholic beverages, such as fusel oils (mainly higher alcohols) and aldehydes, can inhibit ethanol metabolism, while some beneficial components, such as acids and esters, can promote ethanol metabolism, and these substances mainly affect ethanol metabolism, resulting in differences in the degree of drunkenness, superiority, and hangover [11-14].
Through the precise control of fermentation and distillation during the brewing process, Tinghua Liquor scientifically increases the beneficial components produced by brewing that can promote the metabolism and removal of ethanol, and accurately reduces the harmful components such as fusel oils and aldehydes that are easy to cause discomfort such as dry mouth, upper head, and hangover. The high-quality liquor body with chemical gain gives Tinghua wine a more comfortable and relaxed after-drinking experience, which is in line with the liquor expert Zeng Zuxun's point that the current drinking era is characterized by enjoyment and harmony [15].
In terms of R&D and product evaluation of Tinghua Liquor, Tinghua Liquor has pioneered the use of metabolic kinetic research methods in modern pharmacy to scientifically and objectively evaluate the whole process of liquor metabolism in vivo with ethanol metabolic kinetic characteristic parameters, and guided the brewing and evaluation of liquor with key indicators of liquor metabolism (Table 1). It also scientifically controls known harmful components from the perspective of traditional analytical chemistry (Figure 2) to achieve a better quality wine.
Table 1: Key indicators of metabolic kinetics of Tinghua wine
Figure 2: Tinghua Liquor has achieved scientific control of known harmful ingredients
Healthier: Self-nourishing is better than nourishment
Inspired by the ancients' emphasis on saliva health, Tinghuajiu has created a unique way to improve the health of liquor, and has achieved objective data results by drawing on modern scientific research methods and means.
As early as 2000 B.C., there was already a method of saliva health preservation in China. Ancient health scientists and medical scientists regarded saliva as the treasure of the human body, and it was a "self-drinking longevity wine" and "miracle medicine" for disease prevention and treatment, beauty and longevity. A number of ancient medical texts have recorded that saliva has the effect of "moistening the five internal organs, pleasing the skin, lightening the body, but prolonging life due to illness [16,17]", "jin is swallowed, blood is turned into blood in the heart, eyes are brightened in the liver, nourishing the mind in the spleen, qi is boosted in the lungs, and jin is born in the kidneys, and the natural remains are smoothed and all diseases are not born[18]".
Modern research has confirmed that in addition to promoting taste and digestion, enhancing appetite and other basic functions, saliva does have a variety of health care and best functions. At present, many scientists in the world have begun to pay attention to the miraculous effect and scientific value of saliva health. The 1986 Nobel Prize in Physiology and Medicine was awarded to American and Italian scholars who discovered epidermal growth factor and nerve growth factor in saliva [19,20].
It has been found that ethanol in wine can damage gastrointestinal mucosal cells and their barrier function, inducing gastrointestinal inflammation, ulcers, tumors, and other diseases [21,22]. The epidermal growth factor (EGF) contained in saliva is currently recognized as a growth factor closely related to the regeneration and repair of the gastrointestinal mucosa, which enters the stomach when swallowed with saliva and protects the integrity and barrier function of the gastrointestinal mucosa by increasing mucosal cell DNA synthesis, inhibiting gastric acid secretion, increasing gastric mucosal blood flow, and promoting mucus glycoprotein synthesis [23]. It has also been shown that saliva has a special function of promoting wound healing, and applying it to the wound can significantly shorten the healing period and accelerate the healing of existing and transplanted burn patients [24].
The unique selection of raw materials and the proprietary brewing process make Tinghua Liquor not only moderately cool and cool, but also has the effect of being sweet and moisturizing, which can continuously activate the switch on the salivary glands that control saliva secretion - M receptors for a long time, and promote the increase of saliva secretion, which not only settles in the mouth, but also lasts for about three hours after a meal.
Listening to the unique value of continuous rejuvenation, it realizes self-mobilization and nourishment based on life science, without the help of any exogenous drugs, but stimulates itself to produce a miracle elixir - saliva, bringing the drinker the magical experience of "self-nourishment and self-nourishment".
In order to scientifically and objectively measure the effect of using traditional Chinese medicine theories to guide the health of liquor and the preparation process, Tinghua Liquor has also borrowed modern scientific research methods and means to implement data-based system verification. According to the feedback experience of consumers after drinking Tinghua wine, Tinghua Liquor Industry drew on modern medical research methods to carry out a verification study on the effect of "self-nourishment" among drinking people. The results of the study showed that healthy adults who drank 50 ml of Tinghua wine daily for 7 consecutive days had significantly increased immune indicators, deep sleep ratio, and nitric oxide levels that support erectile function in men (Table 2).
Table 2: Experimental study on the effects of Tinghua wine on human immune indicators, serotonin, male hormone levels and sleep
These research data represent the results of Tinghua Liquor Industry's use of traditional Chinese medicine theory and modern science and technology, which has raised the health of liquor to a new height!
Inheritance and innovation are the eternal driving force for industrial development, and Tinghua Liquor Industry's unique exploration and achievements in the field of guiding the health of liquor with the theory of traditional Chinese medicine have opened up new ideas for the healthy development of Chinese liquor and even the benign upgrading of the entire industry.
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