1952, the first national wine tasting selected four national famous wines (so-called four famous wines), namely: Kweichow Moutai 6005 19, Shanxi Fenjiu 60809, Sichuan Luzhou Qujiu 000568 and Shaanxi xifeng liquor. The enduring status and social influence of the four famous wines can be said to benefit from their profound historical origins and the cordial care of the national leaders of that year.
Kweichow Moutai:
Maotai, a specialty of Maotai Town, renhuai city, Zunyi City, Guizhou Province, is a symbolic product of chinese national geography. Moutai is a traditional specialty wine in China. It is one of the world's three largest distilled spirits, which is as famous as Scotch whisky and French cognac, and also one of China's three famous wines. It is also the originator of Daqu Maotai-flavor liquor with a history of more than 800 years. As teaching wine, this series of wines has been included in WSS International Wine and Spirits Tasting Course, an internationally renowned sommelier course, and can be studied and tasted in detail in WSS International Tasting Course offered by China Yanyun Wine Institute.
The style of Kweichow Moutai;
"The sauce flavor is outstanding, elegant and delicate, full-bodied, with a long aftertaste, and the empty cup remains fragrant for a long time". Its special style comes from the unique traditional brewing technology formed over the years. The brewing method is combined with the agricultural production in Chishui River basin, which is influenced by the environment, seasonal production, dragon boat festival stepping and Chongyang feeding, and retains some original traces of local life.
Maotai liquor is the originator of China Daqu Maotai-flavor liquor, and is known as "national liquor". It has the characteristics of clear and transparent color, outstanding sauce flavor, mellow fragrance, elegance and delicacy, soft entrance, crisp and sweet taste, full body, long aftertaste and lasting fragrance in empty cups. People call the unique fragrance of Moutai "Maoxiang", which is a typical style of Maotai flavor in China.
Maotai liquor is pure, transparent and mellow, and consists of three special flavors: sauce flavor, cellar bottom flavor and mellow sweetness. At present, there are more than 300 known aroma components. Maotai liquor has many aroma components, and some people praise it as "the three houses next door are drunk, and the bottle opens ten miles after the rain." Maotai liquor is fragrant but not bright, and no spices are added in the brewing process. All aroma components are naturally formed during repeated fermentation. Its alcohol content has been stable at 52-54, which is the lowest among famous wines in China for a long time. It has the characteristics of no sore throat, no headache, no fatigue and calm spirit. "
Brewing environment:
Maotai is waxy sorghum (commonly known as red tassel) produced in renhuai city, Jinsha and Xishui counties of Guizhou Province, with a starch content of not less than 60%, in which amylopectin accounts for not less than 88% of the total starch and wheat starch content is not less than 60%.
The water source is located in the upper reaches of Chishui River at the intersection of Chishui River and Yanjin River. The soil in the wine-making and koji-making area is purplish red soil with an altitude of 420-600 meters.
Maotai liquor is famous for its outstanding sauce flavor, mellow body, clear and transparent, long aftertaste, pure and comfortable, harmonious and full taste, fragrant but not bright, empty cup fragrance and not top-notch after drinking. It is called "national wine" in China. High-quality sorghum is used to make first-class wheat, which is fed on the occasion of Chongyang every year. It takes advantage of the unique climate, excellent water quality and suitable soil in Maotai Town, and adopts unique techniques such as high-temperature koji-making, stacking, steaming wine and putting light water into the pool, and then undergoes secondary feeding, nine distillation, eight fermentation, seven wine extraction and long-term aging.
The alcohol content is mostly between 52 and 54 degrees, which is a model of Maotai-flavor liquor in China. Moutai is one of the three largest distilled spirits in the world, and it is known as the national wine, enjoying a high reputation at home and abroad. Produced in Maotai Town, Guizhou Province, China, it is carefully brewed with local high-quality waxy sorghum, wheat and water, using the unique local natural environment and scientific traditional technology, without adding any aroma or aromatic substances. It took more than five years from production, storage to delivery. It has the characteristics of outstanding sauce flavor, elegance and delicacy, mellow wine body, long aftertaste and lasting fragrance.
Shanxi Fenjiu:
Fenjiu is a traditional famous wine in China and a typical representative of Fen-flavor liquor. Because it is produced in Xinghua Village, Fenyang City, Shanxi Province, it is also called "Xinghua Village Wine".
Fenjiu is famous for its exquisite craftsmanship and long history. Known for its soft taste, sweet taste and long aftertaste, it enjoys high popularity, reputation and loyalty among consumers at home and abroad.
In history, Fenjiu has experienced three glories. Fenjiu has a long history of about 4000 years. /kloc-During the Northern and Southern Dynasties 0/500 years ago, Fenjiu was highly praised by Wu Chengdi in the Northern Qi Dynasty and recorded in the twenty-fourth history, making Fenjiu famous in one fell swoop. Known as the earliest national wine and the treasure of the country, it is the crystallization of the wisdom and labor achievements of the ancient working people in China.
Fenjiu is an ancient historical famous wine in China, produced in Xinghua Village, Fenyang City, Shanxi Province. When the name of Fenjiu originated needs further research, but as early as 1400 years ago, the name "Fenjiu" already existed here.
According to the Book of the Northern Qi Dynasty, Wu Chengdi Gao Zhan of the Northern Qi Dynasty wrote in a letter from Jinyang to Wang Xiaomo in Kang Shu, Henan Province: "I will drink two cups of Fenqing. Advise you to drink two cups ",recorded in the Song Dynasty" Beishan Wine Classic ". "Fenzhou Tang Dry Wine" and "Wine List" have "Fenzhou Ganlu Hall is the most famous in the Song Dynasty", all of which are about Fenjiu. Of course, there was no distilled liquor in China more than 1,400 years ago, and the "Fenjiu" and "Dry Brewing" recorded in historical materials were all yellow wine.
Shanxi Fenjiu Style:
As early as 200 years ago, Shanxi salt merchants went to the remote Guizhou Province to do business. Because of the inconvenient transportation at that time, Guizhou and Shanxi were separated by 9 thousand miles, so it was inconvenient for salt merchants to carry Fenjiu. So they used local water, corn, barley and Fenjiu to make wine. Unexpectedly, the spring water in Guizhou is unique, and the wine brewed has a unique flavor. Since then, Moutai has become a private liquor brewed by Shanxi salt merchants. The local poet said that "the family only stores wine to buy, and the ship carries more salt." Because the brewing process of Moutai originated from Fenjiu, there is a saying that "the hometown of Maotai is in Shanxi".
Fenjiu is a typical representative of Fen-flavor liquor. Because it is produced in Xinghua Village, Fenyang City, Shanxi Province, it is also called "Xinghua Village Wine". Fenjiu is famous for its exquisite craftsmanship and long history. Known for its soft taste, sweet taste and long aftertaste, it enjoys high popularity, reputation and loyalty among consumers at home and abroad.
Fenjiu has a long history of about 4000 years. /kloc-During the Northern and Southern Dynasties 0/500 years ago, Fenjiu was highly praised by Wu Chengdi in the Northern Qi Dynasty and recorded in the twenty-fourth history, making Fenjiu famous in one fell swoop. Known as the earliest national wine and the treasure of the country, it is the crystallization of the wisdom of the ancient Han working people.
After drinking Fenjiu in Xinghua Village, it has a long aftertaste, rich aroma and no irritation, which makes people feel happy. Fenjiu has enjoyed a high reputation for thousands of years, which is inseparable from the purity and exquisite craftsmanship of water. Where famous wines are produced, there must be good springs. Paoma Shenquan and Gujing Spring have beautiful folklore, which is called "Shenquan".
Luzhou Qujiu:
One of China's four time-honored famous wines, "the originator of Luzhou-flavor, the master of brewing". "Millennium cellar age Millennium trough" and "cellar age old wine is good". All previous generations of winemakers have protected the wine cellar like their own children. The longer the brewing time in the pit, the more beneficial microorganisms multiply in the pit mud, the richer the aroma substances, and the more obvious the style of the wine.
Brewing environment of Luzhou Qu liquor;
The main raw material of Luzhou Qujiu is local high-quality waxy sorghum, with wheat as raw material. Daqu has special quality standards, and the brewing water is Longquan well water and Tuojiang water. The brewing process is the traditional mixed steaming continuous fermentation method. Distilled liquor is stored in "Matan" for one or two years. Finally, after careful tasting and blending, it can reach the fixed standard before leaving the factory, and ensure the quality and unique style of Laojiao Tequ. Luzhou-flavor liquor is unique, with the characteristics of fragrance, alcohol, sweetness and purity. It is characterized by strong cellar fragrance, soft sweetness, harmonious fragrance and long aftertaste.
Following the traditional Luzhou-flavor liquor koji-making process, the microbial flora formed under specific environmental conditions is complex and rich in enzymes, which is a unique saccharifying agent and starter in China. According to the characteristics of colony growth, there are 20 kinds of molds, mainly Aspergillus, Plough mold, Rhizopus, Mucor, Geotrichum candidum and so on. Yeast is mainly Saccharomyces, but there are also Candida and Endospore. There are round, oval and waxy wild yeast in morphology. There are also a large number of Bacillus spores in wheat koji. The abundant enzyme system produced by them is the driving force of fermentation and saccharification.
The data obtained from the fermentation of Luzhou liquor in the new cellar showed that during the grain fermentation in the cellar, the largest microbial biomass was yeast, in which yeast was dominant, Aspergillus flavus was the main mold, and monascus also existed. Besides yeast and mold, pit mud bacteria also participate in the fermentation process of Luzhou liquor. Clostridium butyricum is fermented by butyric acid in single culture and caproic acid in mixed culture. Hexanoic acid and ethyl ester form ethyl caproate in the cellar, which is the main component of Lu wine aroma and the source of Lu wine aroma. The separated Clostridium was mixed and cultured, and the culture of old pit mud and artificial culture solution were inoculated into raw yellow mud to cultivate "fragrant mud", which was used for pit improvement and culture. The quality of wine produced in Xinjiao was once pure, from Sanqu to first-class qu.
Bashu people's wine-making has always been self-contained and fruitful. The Northern Wei Dynasty's Qi Yao Min Shu Qi Stupid Qu Bing Wine records the brewing method of Bashu people: "Shu people brew wine, taking five buckets of running water in December, two kilograms of wheat qu stained with mud, freezing in January and February, taking three buckets of juice, boiling with three buckets, blending strength and softness, and sealing for several days." For my meal, it is as smooth as sweet wine and can't be intoxicating. There are many people who are warm, warm and warm. "The' fermented wine' here is fermented wine (muddy mash).
Xifeng liquor, Shaanxi:
Xifeng liquor, called Qin liquor and Liulin liquor in ancient times, is a local traditional famous wine produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province, and is one of the four famous wines in China. It began in Shang Dynasty and flourished in Tang and Song Dynasties. It has a history of more than 3,000 years, and there are many allusions about Su Shi's drinking. Xifeng liquor is colorless and clear, full of fragrance, clear but not light, thick but not bright, combining the advantages of fragrance and strong fragrance. It is famous for its unique style of "mellow and elegant, sweet and refreshing, harmonious flavor and long aftertaste" and "headless without throat and endless aftertaste".
Xifeng liquor is a typical representative of "Fengxiang" wine in China, which is praised by the world for its unique style of "mellow and elegant, sweet and refreshing, harmonious flavor, clean long tail", "headless and throat-less, pleasant aftertaste". It combines the advantages of Fen-flavor and Luzhou-flavor, has the same aroma and taste, and belongs to compound-flavor Daqu liquor.
Xifeng liquor's brewing environment;
Fengxiang liquor is colorless and transparent, with no suspended matter and no precipitation. It has a beautiful and elegant sweetness. It has a compound aroma with ethyl acetate as the main component and a certain amount of ethyl caproate as the auxiliary component. Full-bodied, sweet and refreshing, with a clean and long tail. It is made of grain through solid-state fermentation, distillation, storage and blending. Feng-flavor liquor is a compound flavor distilled liquor with ethyl acetate as the main component and ethyl caproate as the auxiliary component. The process is characterized by fresh pit mud fermentation, and the fermentation period is short (generally 14 days). Wine storage: "Wine Sea" is a large blood paper wine basket woven with wicker, which is used to store wine and leave the factory after three years.
Xifeng liquor is one of the oldest historical and cultural famous wines in China. It began in Shang Dynasty and flourished in Tang and Song Dynasties, with a history of 3000 years. As early as the Tang Dynasty, it has been listed as a treasure, and it is one of the eight famous wines in China. Fengxiang is the birthplace of the phoenix in folklore, and there are stories about Feng Ming Qishan and playing flute to attract the phoenix. After the Tang Dynasty, it was also the location of Xifu terraced fields, which was called Xifu Fengxiang. Hence the name wine. Su Shi loved to drink this wine when he was in Fengxiang. There was a poem "Liulin wine, Donghu willow, women's hand (handicraft)", which was later passed down as a much-told story.
Xifeng liquor is produced in Fengxiang County, Shaanxi Province. Fengxiang, called Yong in ancient times, is the birthplace of Yanhuang culture, Zhou and Qin culture, and also the hometown of famous wines in China, with rich cultural accumulation. The 6000-year-old wine vessels unearthed in this area officially opened the curtain of Chinese wine culture history. There are more than 20 Yangshao cultural sites and more Longshan cultural sites. The excavation of Qin cemetery caused a sensation in the world. The Yongcheng site and East Lake Garden built by Su Dongpo in Fengxiang are famous at home and abroad.
Xifeng liquor allusions:
According to the inscriptions in Fang Ding, Yin Guang at the end of the Shang Dynasty and Fang Ding at the beginning of the Western Zhou Dynasty, the "Qin wine" produced here as far back as 3,000 years ago (that is, today's xifeng liquor, named after its production in Qin Yongcheng) became the royal wine. It is recorded in Historical Records of Qin Benji that giving wine detoxifies the "savage" who stole horses, and it is here that the allusion of "throwing wine into the river to teach teachers" after Qin, Jin and Han won the right primitive war recorded in Jiupu happened. Since ancient times, it has been rich in wine, and Liulin Town produces the best wine. Nowadays, the folk story of "East Lake Willow, xifeng liquor, Women's Hands" is still circulating.
During the Zhenguan period of the Tang Dynasty, xifeng liquor was known as "ten miles away from the altar and three drunkards next door". In the Ming Dynasty, in Fengxiang, there was a scene of "burning houses everywhere and fragrance in the city", and the wine-making industry was greatly boosted. Passers-by often "stop at the smell and dismount at the smell" to taste xifeng liquor. In the late Qing Dynasty, xifeng liquor went overseas. In the fourth year of the Republic of China (19 15), xifeng liquor won the gold medal in the Panama Games, which made him famous in five continents.
Xifeng liquor is clear but not light, thick but not bright, which combines the advantages of fragrance and strong fragrance. It is praised as "sour, sweet, bitter, spicy and fragrant, but each has its own merits" by wine industry authorities. Xifeng liquor in Shaanxi Province has become a classic in liquor with its unique style and soft taste, and xifeng liquor in Phoenix is characterized by its unique style of "clear but not light, strong but not bright, the combination of fragrance and strong fragrance, and the coordination of sour, sweet, bitter, spicy and fragrant, with no outstanding features".
Xifeng liquor is colorless and clear, full of fragrance, clear but not light, thick but not bright, integrating the advantages of fragrance and strong fragrance, elegant and harmonious, comfortable aftertaste and unique style. Known as "sour, sweet, bitter, spicy and fragrant, but each has its own merits". That is, it is sour but not astringent, bitter but not sticky, fragrant but not pungent, spicy but not choking, and sweet and delicious after drinking. It belongs to Fengxiang Daqu liquor and is known as a typical representative of Fengxiang liquor.
Evaluation history of four famous wines:
The four famous wines refer to the four national famous wines selected by 1952 at the first national wine tasting, namely: Kweichow Moutai, Shanxi Fenjiu, Sichuan Luzhou Qujiu and Shaanxi xifeng liquor. According to the on-site staff who participated in the first national evaluation cocktail party, the first evaluation cocktail party was personally approved by Premier Zhou Enlai, who told them to carefully organize and strictly control the wine. 1952 In September, on the eve of the third anniversary of the birth of New China, the first national evaluation reception hosted by China Monopoly Industry Corporation kicked off in the autumn. This is the first national wine tasting in China. Tens of thousands of wineries and companies across the country have chosen wine samples. Before the official start of the wine tasting, 65,438+003 wine samples had been selected to attend the meeting. Brewing experts, wine evaluation experts and scholars from all over the country selected 8 kinds of national famous wines from these wine samples (Moutai, Fenjiu, xifeng liquor, Luzhou Laojiao Tequ, Shaoxing yellow wine, red rose wine, Weimeisi wine and Golden Brandy), among which 4 kinds of liquors were Maotai, Fenjiu, Luzhou Laojiao Tequ and xifeng liquor. Maotai, Fenjiu and Luzhou Laojiao Tequ won the title of China Famous Wine year after year, while xifeng liquor won the title of China Famous Wine all the years except the third place. The four famous wines have a lot of similar information. They not only have a long history, but also are all world famous wines selected by the then Beiyang government in 19 15 and sent to San Francisco, USA to attend the Panama World Expo and win prizes. According to the information provided by the enterprise and the newspaper reports of that year, Maotai won the second gold medal of world famous wine, and LU ZHOU LAO JIAO CO.,LTD Co., Ltd. and Shanxi Fenjiu both won the first gold medal. Xifeng liquor won the second prize in the Nanyang Competition held in 1867 (the second year of Guangxu reign of Qing Dynasty) and the second prize in the exhibition prize of Nanyang Advocacy Association in 19 10.
The top ten famous wines in China refer to:
Maotai, Luzhou Laojiao Tequ, xifeng liquor, Fenjiu, Wuliangye, Jiannanchun, Gu Jing Winery, Dongjiu, Yanghe Daqu, Langjiu and other top ten liquor brands. China famous wine was rated as high-quality wine by the state. The following are some famous wines besides the four famous wines:
Wuliangye:
Wuliangye liquor was invented by Deng Zijun, a native of Xianlin Township, Nanxi County. At present, it is a product under the name of Wuliangye Group Co., Ltd., and its origin is Yibin City, Sichuan Province. The taste is fragrant, the aroma is lasting, the entrance is sweet and the throat is clean. Since 19 15 won the gold medal in Panama World Expo, it has won many awards in various expositions around the world.
China liquor, represented by Wuliangye, has a brewing history of over 3,000 years, and is one of the oldest and most mysterious food manufacturing industries in the world. Wuliangye is produced in Yibin, the wine capital of China, one of the top ten spirits producing areas in the world. It is brewed with five kinds of grain, namely sorghum, rice, glutinous rice, wheat and corn, according to the ancient technological formula. It is the first spirit brewed with five kinds of grains in the world, and its multi-grain solid-state brewing history has been passed down for more than 1000 years. In the production process of Wuliangye liquor, the four-word secret of "brewing, selecting, aging and blending" was summarized and refined. Its ancient winemaking pits began in the first year of Hongwu in Ming Dynasty (1368), and its active winemaking has continued to this day. It is a national key cultural relics protection unit. Its traditional brewing technology has been recognized as a national intangible cultural heritage. Wuliangye is a typical representative and national brand of Luzhou-flavor liquor in China. Won the title of "National Famous Wine" for many times, and was selected for the first time in the protection list of China-EU Geographical Indications Agreement.
201July 10, the former AQSIQ approved the protection of Wuliangye geographical products.
Wuliangye is known as "three cups make your heart cool and a drop is full of fragrance". Yibin, Sichuan Province, which enjoys the reputation of "hometown of famous wines", is the hometown of Wuliangye liquor in Yibin. 1928, Deng Zijun, the owner of Li Chuanyong's bakery, brewed a "miscellaneous grain wine" with pure fragrance from five kinds of grains: red sorghum, rice, glutinous rice, wheat and corn, and gave it to Yang Huiquan, a document of the local Yong ying bureau, for tasting. He believes that wine has good color, aroma and taste, and is made of five kinds of grains, which makes people famous all over the world.
Since then, this kind of miscellaneous grain wine has enjoyed a world-renowned reputation with Wuliangye and has been popular ever since. Jiaobei brand and Wuliangye brand Wuliangye (from "Litchi Green"-Yibin Yuanqu) are produced by Sichuan Yibin Wuliangye Winery, which is well-known at home and abroad. They are unique among China Luzhou-flavor liquor and are one of the six golden flowers in Sichuan Province (Luzhou Tequ, Langjiu, Jiannanchun, Quanxing Daqu, Wuliangye and Tuopai Qujiu). Its style of "long aroma, mellow taste, sweet mouth, refreshing and moistening throat, harmonious taste and just right" is memorable.
Yibin Wuliangye, with strong fragrance, mellow taste and long aftertaste, is brewed with high-quality glutinous rice, rice, sorghum, wheat and corn as raw materials. It is brewed by Yibin Distillery with the unique technology and long-standing traditional technology of "five-grain formula, wheat koji making, artificial cellar storage, two-wheel low-temperature fermentation, wine picking according to quality, altar building according to quality, graded storage and careful blending", which is not only well-known at home, but also exported abroad.
Jian Nanchun:
Jiannanchun brand Jiannanchun wine is the product of Jiannanchun Winery in Mianzhu County, Sichuan Province. 1963 was rated as Sichuan famous wine, 1985 and 1988 were awarded the title of quality products by the Ministry of Commerce and the Golden Cup Award. 1979, 1984 and 1988 won the national famous wine gold medal at the 3rd, 4th and 5th national wine tasting, 1988 won the golden flower prize at the 6th international food exhibition in Hong Kong, and 1992 won the gold medal at the autumn Expo in Leipzig, Germany. As early as the Tang Dynasty, the famous wine was produced-"Jiannan Shaochun". It is said that Li Bai once sold fur coats here to buy wine to drink this wine, leaving a story of "solving the golden mink" and "solving the mink to redeem the wine". In the Northern Song Dynasty, Su Shi praised this kind of honey wine, which was "full of fragrance in three places" and "slightly turbid and clear honey", and its attraction was evident.
In June 2008, Jian Nanchun's traditional brewing techniques were selected as national intangible cultural heritage. On April 20 18, Jian Nanchun ranked first in China liquor products in the International Ultimate Spirits Challenge and won the highest award "Chairman's Trophy".
The brewing water of Jiannanchun is all taken from the famous spring of China in the west of the city, Yufei Spring. The spring was identified by national experts in geology and mineral resources as low in sodium and free of impurities, rich in trace elements and minerals beneficial to human body, and comparable to Laoshan mineral water, so it was unanimously designated as "China Famous Spring". Jian Nanchun, with sorghum, rice, glutinous rice, wheat and corn as raw materials, was produced in the fields of western Sichuan thousands of miles away. Waxy sorghum contains more amylopectin, higher viscosity and stronger water absorption, which is a high-quality brewing raw material with a long history. The content of starch in rice is above 70%, and the content of protein is about 7%-8%. Because rice is pure in texture, loose in structure and low in protein, fat and fiber, it is beneficial to gelatinization, so the wine brewed with rice as raw material has the characteristics of refreshing and clean. Glutinous rice is a high-quality raw material for wine making. After fermentation, the wine can be beautiful, sweet and mellow. Wheat has high protein content, strong adhesion, rich nutrition, easy gelatinization, high liquor yield and high heat production by fermentation, and is often used as an ingredient. Corn is rich in nutrition and is an ideal raw material for wine making. Quyao, called "Qu" in ancient times, is the soul of wine. Shuowen notes: "This is also the training of a wine mother, so it is also the leaven of today". Daqu used by Jian Nanchun is a unique variety made by combining traditional technological measures accumulated for thousands of years with modern scientific means. Inoculating this natural microorganism-produced Daqu medicine can not only ensure the yield, but also ensure the biochemical synthesis of various complex aroma substances in the brewing process.
Gu Jing tribute:
Gu Jing Winery is a traditional famous wine in Bozhou. Daqu Luzhou-flavor liquor, produced in Bozhou City, Anhui Province, is a specialty of Bozhou area. Known as "peony in wine", it is one of the eight famous wines in China.
Gu Jing Winery has a very long history in the history of brewing in China. Its origin began in the first year of Jian 'an (196), and Cao Cao presented the "Jiuyun Spring Wine" produced in his hometown of Bozhou and its brewing method to Liu Xie, Emperor Xian of Han Dynasty. It has won unanimous praise at home and abroad for its unique style of "clear color as crystal, pure fragrance as blue, sweet and mellow entrance and lasting aftertaste"
Gu Jing Winery has won the gold medal in the national appraisal reception for four times and the title of China Famous Wine. 1988 topped the list at 13 Paris International Food Expo.
Luzhou-flavor liquor produced by Gu Jing Distillery has the characteristics of "clear color as crystal, mellow as blue, sweet and mellow entrance and long aftertaste". It is made from high-quality wheat in Huaibei Plain, high-quality groundwater in Gujing Town, Anhui Province and high-quality sorghum with full grains and strong waxy properties by using its natural microbial environment in a specific area of Gujing Town, Bozhou City, according to the traditional technology of Gu Jing Winery. The types and contents of esters in Gu Jing distilleries are generally higher than those in other Luzhou-flavor Daqu liquors. According to the current quantitative analysis, Gu Jing Distillery contains more than 80 kinds of aroma substances, which is 15~30 more than other Luzhou-flavor liquors, and the content of these aroma substances is 2~3 times that of other Luzhou-flavor liquors. At the same time, Gu Jing Winery also has a complete series of organic acid propyl ester, which is not available in other Luzhou-flavor Daqu wines.
Gu Jing Winery is the product of the combination of traditional technology and modern microbial technology. Sorghum was used as the main raw material, and three kinds of Daqu, which were mud pits rich in Bacillus dumbbells and Gu Jing distillery with a storage period of not less than 6 months, were mixed in different proportions and used in turns. Three fermentation cycles are adopted every year, the first two rounds are two months each, and the third round is eight months. With the unique technology of "three highs and one low" (high starch, high acidity, high moisture and low temperature) and "three cleanness and one control" (steamed raw materials, steamed auxiliary materials, fermented grains at the bottom of steaming tank and impurity control), it is distilled in layers according to different fermentation periods, and picked according to quantity and quality, and divided into three typical wine bodies: cellar fragrance, mellow fragrance and mellow sweetness. After tasting, analyzing, blending, aging, packaging and leaving the factory, it takes no less than five years from raw material input to product delivery.
Mr. Jin Yong also wrote an inscription: "Millennium Old Wine, Top Secret Formula, Guizhou Dongjiu, China Famous Wine".
Yanghe Daqu:
According to textual research, Yanghe liquor-making began in the Han Dynasty and flourished in the Tang and Song Dynasties. Yanghe Town, Siyang County, Jiangsu Province is a famous wine-making place in Han Dynasty. Yanghe Daqu is a high-temperature Daqu cultivated with high-quality sticky sorghum as raw material, wheat, barley and peas as saccharifying starter, and Ren Mei spring water as water source. Yanghe Daqu belongs to Luzhou-flavor Daqu liquor, with clear and transparent liquor body, rich and elegant wine aroma, fresh and sweet entrance and delicate and long taste. Yanghe Daqu is recognized as oriental wine by China and Japan, and won the title of "International Famous Wine" for many times, and was selected as one of the eight famous wines in China.
On February 9, 2003, the former AQSIQ approved the protection of Yanghe Daqu products.
On July 27th, 2020, Yanghe Daqu was protected by the landmark agreement between China and Europe in the following four years.
Yanghe Daqu liquor takes high-quality sorghum, rice, glutinous rice, corn, wheat, barley, peas and water as raw materials, takes Yanghe Daqu as saccharification, fermentation and flavoring agent, relies on long-term natural cellar, applies YH-LC 1 pit mud functional bacteria isolated from Yanghe brewing environment, adopts mixed cooking and continuous seasoning technology, and enters the pool at low temperature. The fermentation period of base wine is more than 60 days, and that of flavoring wine is more than 180 days. The wine is slowly distilled in layers, picked according to quality, classified according to soft typical samples, stored in clay pots, analyzed, tasted, aged, blended, seasoned and packaged. The age of base wine is not less than 3 years, and the age of flavoring wine is not less than 5 years.
Langjiu:
Langjiu is located in Erlang Town, Chishui River, and is located in the high-quality brewing area of Maotai-flavor liquor. Chishui River, known as the "River of Fine Wine" since ancient times, gave birth to two maotai-flavor liquors in China-Maotai and Qinghualang. In addition, Langjiu also has Tianbao Cave, the largest natural wine storage cave in the world, which is full of fragrance and mature.
On June 5438+1October 265438+1October 2004, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for Langjiu.
Lang Winery is located in Erlang Town, Gulin County, Sichuan Province, in the middle reaches of Chishui River, 45 kilometers west of the county seat, just 40 kilometers across the river from Kweichow Moutai Village in the upper reaches. Erlang Town is surrounded by mountains and waters, and the shops on both sides of the trapezoidal street made of bluestone are directly connected with Erlangtan Ferry by the river, and the waterway can be used by ships. The climate here is warm and humid, the soil is yellow and red, and it is rich in high-quality red sorghum, which is called "Gu Lin Sorghum" or "Local Sorghum" by the locals. It is also rich in wheat for making Langjiu koji and rich in brewing raw materials. Temperature is conducive to the propagation of brewing microorganisms such as mold and yeast, and has excellent objective and natural conditions for brewing.
Langjiu is brewed with Langquan water, the spring water of Longdong Mountain. After testing by relevant departments, the results show that the natural Longdong mountain spring water taken from the deep mountain below 1000 meters is a kind of natural high-quality mineral water, transparent and tasteless, with moderate PH value and low hardness. It is rich in minerals: calcium, magnesium, potassium, sodium, metasilicate and so on. It is an excellent mineral water and wine-making water.
Tianbao Cave and Dibao Cave, where Langjiu is stored, are the largest natural wine depots in the world. It is warm in winter and cool in summer in the cave, and it keeps constant temperature of 19-2 1 Celsius all year round. Storing wine in caves is beneficial to the alcoholization of wine. Volatile wine molecules adhere to the cave wall and accumulate over time to form a thick wine coating. This is not only beneficial to the propagation of wine bacteria, but also can accelerate the aging of new wine.
"The upstream is Maotai and the downstream is Luzhou. When the boat arrives at Erlang Beach, it's time to drink Langjiu. " This is a boat song by Chishui River, which is almost a household name, showing the important influence of Langjiu in China's brewing industry. Maotai and Langjiu, the two most famous Maotai-flavor liquors in China, are both fed by Chishui River. The two wineries face each other across the river, but they are more than 80 miles apart. So some people say that Chishui River is a magical wine river.
Langjiu made immortal contributions in the revolutionary war years. When the Red Army "crossed Chishui four times", it fought in Gu Lin for half a month, and when it crossed Chishui two times, it fought the famous Battle of Erlangtan. Here, the Red Army helps the poor, opens warehouses and distributes food and salt to the people. This is the so-called "open warehouse with salt" and "open warehouse with grain". The people took out wine to express their condolences to the Red Army. At that time, when the conditions were extremely difficult and the material conditions were very scarce, the Red Army soldiers got the Langjiu brewed by the common people, most of which was used to scrub the wounds of the wounded soldiers, and some of it was reserved for the sick soldiers to relax their muscles and relieve the fatigue of the Red Army soldiers. So far, there are still such folk songs circulating on Chishui River: "Chishui River is long and Langjiu is fragrant; The Red Army brother is a poor man. Give it to the Red Army for a taste. " "The clear water of Langquan can beat my feet; The fragrance of Langquan's wine can be used as my medicine. "