Characteristics of Chinese wine culture;

1 has a long history According to reliable historical documents and a large number of unearthed cultural relics, our ancestors learned to drink alcohol in the middle (or even early) of the Neolithic Age, that is, about seven or eight thousand years ago (or even ten thousand years ago), and had a mature knowledge of wine making. About three or four thousand years ago, he mastered the brewing technology of "Jiuqu".

For example, in 1973, archaeologists found the remains of yeast seeds about 3,400 years ago in the ruins of Shang Dynasty in Xitai Village, Gaocheng, Hebei Province. This is a great achievement of the working people in China in discovering and utilizing microorganisms, a great creation that is the first in the world, and a special contribution to the world's brewing technology.

2. Pay attention to color, aroma and taste. Chinese wine pays attention to the perfection of personality, requires the coordination of various components in the wine, and pursues the balance of color, aroma and taste. Wine color is that the color of wine liquid acts on people's vision and gives people a pleasing feeling. Liquor is transparent and colorless, such as Kweichow Moutai, Sichuan Wuliangye and Guangxi Guilin Sanhua Liquor, which are like nectar, light and simple. The colored wine is colorful and beautiful.