How many brands of Mongolian wine are there?

1, Hongmao medicinal liquor, expelling wind and removing dampness, benefiting qi and dredging collaterals, relaxing tendons and promoting blood circulation, invigorating spleen and warming kidney. Can be used for treating arthralgia due to wind-cold-dampness, muscle and bone pain, weakness of spleen and stomach, kidney deficiency and backache, and deficiency of qi and blood in women.

Ningcheng Laojiao Group is a large state-owned enterprise. Ningcheng Laojiao Liquor, known as "Maotai beyond the Great Wall", won the National Silver Award. 1987 In August, former vice president Ulanhu wrote an inscription praising Maotai outside the Great Wall, and Ningcheng Laojiao won the gold medal in the first Beijing International Food Expo 1988.

3. Inner Mongolia Hetao Laojiao Hetao Wine Group Co., Ltd. was founded in 1952 and has a history of 54 years. In the course of more than half a century, it has gradually grown into 20 key large enterprise groups in Inner Mongolia and the leading enterprises in the brewing industry in the whole region.

4, Zhaojun wine, Inner Mongolia famous wine. Deep orange in color, mellow in taste, overflowing with sweetness, refreshing. In the frontier beyond the Great Wall, the brothers of the Mongolian people always use it to entertain the most distinguished guests.

Zhaojun Liquor, a famous brand, has a long history. In 1950s, the No.1 Winery in Hohhot, Inner Mongolia, named the real estate yellow wine Zhaojun yellow wine according to the suggestion of Ulanhu Yang, a proletarian revolutionary of the older generation.

5. Baijina Milk Wine, Inner Mongolia Baijina Milk Wine Co., Ltd. inherits the thousand-year traditional craft and history of grassland national milk wine and focuses on the research and development of fermented milk wine.

Expanded information The raw materials of Mongolian wine:

Mongolian wine is milk wine. He is the main traditional drink of Mongolians. Mongolians have a long history of making wine with the milk of five animals (cattle, horses, camels, goats and sheep). From the domestication and management of five animals, the culture of drinking milk from five animals was formed by using its product development and passing on from generation to generation.

Saccharomyces cerevisiae:

Mongolians regard yeast milk as a kind of life, and call this procedure as brewing resources. Treat the resources of raising wine at night like a child, because yeast milk is a living body, with five senses of knowledge, cold, cold, heat, fullness and hunger, and three tempers of joy, worry and sadness.

Therefore, when raising wine yeast milk, we should carefully maintain it, pay special attention to its five senses and three tempers, and correct and solve problems in time when found.

References:

Baidu encyclopedia-Mongolian wine