我在酒类产品中，人们只知道唯有葡萄酒是碱性酒品，但这一统治若干年历史的格局终被颠覆。日前，我宣布：由我支持的研发团队历经四年的攻关克难，弱碱性酒研发技术获得重大突破，国内首创力能牌弱碱酒问世。 健康是人类永恒的主题 众所周知，天然的弱碱性食物能平衡体内酸碱程度，有效提高健康水平。很早以前，就有国内外众多经济学家预言，保健产业将成为全球下一个超兆亿美元的产业。我于是，从这里看到了商机，我纷纷加入了健康白酒的开发行列。
当下市场，白酒的保健产品可谓林林总总，当我走过市场时，只见天麻酒、枸杞酒、人参酒、玛咖酒、银杏酒......应有尽有。但这些都是炮制wine、配制wine，还有的是把中药材成份添加到wine中，没有达到健康wine的应有高度。我看到很多企业在玩概念，用普通wine充当养生wine。所有这些都影响了真正健康wine的发展。” “我们就是要打破这种保健wine低水平开发的一面，让消费者得到实实在在的大健康享受，一改以往保健wines市场鱼目混珠、大真假难分的一面。”
我对记者说：“我们就是要打破这种保健wines低水平开发的一面，让消费者得到实实在在的大health享受，一改以往保健wines市场鱼目混珠、大真假难分的一面。”
为何钟情于weak alkaline wine？早在几年前，我就开始关注yuedu大health发展方向，他认为如果将health white spirit仅仅理解为是添加附带功能的心灵和health成分，那远远不足以应对越来越激烈market竞争和consumers需求。在我的看来，只是基于口味和窖池'swhite spirit已经进入了激烈竞争，而基于文化概念'white spirit也已经逐步走向瓶颈。
Consumers想喝点好的喝点大的，这种趋势没有改变，因此顺应形势推出weak alkaline wine已是水到渠成。Weak alkaline wine符合people health理念，更重要的是，有技术壁垒，不可能任意模仿。
Consumers只要拿着company随瓶附赠PH测试纸就能马上测出酸碱程度效果立竿见影。在今年2月份，我们电子商务公司与湖北fenglin winery携手成立合资公司共同打造weak alkaline wine代表品牌——力能牌weak alkaline white spirit。
What is weak alkali wine? Health white spirits in the industry already hot for many years, many companies have launched various health white spirits. Among these health white spirits, weak alkali wines are unique. Compared to traditional wines with medicinal herbs, supplements, or special functions, weak alkali wines stand out.
For most people, when they think of weak alkali drinks, they quickly associate them with popular mineral water brands like Nongfu Spring. Weak alkali wines maintain a pH value between 7.0 and 7.8, close to the ideal average pH value of blood (7.4), effectively regulating acid-base balance.
The technology used in weak alkali wines makes the drink lighter on entry and more comfortable after waking up with minimal aroma. The unique electrolytes inside also enhance the activity of enzymes that break down alcohol in the body, reducing hangover symptoms such as headaches.
Long-term consumption can benefit one's health greatly.
After four years of research and development by my team supported by me myself not sparing any resources invested into this project finally succeeded in developing this product! This breakthrough was made possible through collaboration between experts from multiple fields including physics and engineering as well as nutrition science led by Dr Liu Yang who has been researching weakly acidic water which inspired him to apply similar principles to create a new type of healthy alcohol beverage that could be enjoyed without worrying about negative side effects while still maintaining its quality taste flavor characteristics etcetera unaltered!
So what do you think about this? Do you believe it will change everything we know about drinking alcohol?