1. Wuliangye liquor used for soaking ginseng and pilose antler has good taste, rich aroma and soft sweetness. Wuliangye liquor belongs to Luzhou-flavor liquor, which is made from grain by traditional solid-state fermentation, distillation, aging and blending.
2. Wuliangye liquor soaked with ginseng and pilose antler has the characteristics of sweet entrance, soft entrance and long tail, and does not add aroma substances produced by edible alcohol and non-liquor fermentation.
Scutellaria baicalensis, also known as camellia root and camellia root, is a kind of plant belonging to Scutellaria of Labiatae, be