Hami, located at 45 degrees north latitude, is recognized as the "golden fruit line" of forest fruit in the world, with sunny and abundant sunshine hours of 3,17-3,38 hours throughout the year, which is the first in Xinjiang, a veritable "sunshine city" in Xinjiang, and a natural treasure for the growth of melon and fruit crops. The unique natural conditions have given birth to the unique quality of jujube. Hami jujube fruit is full, ruddy and sweet, with an average fresh weight of 17 grams and a maximum weight of 32 grams, and the sugar content is nearly 7%. According to the analysis of authoritative scientific research departments, Hami jujube is rich in 18 kinds of amino acids, nutrients such as iron, zinc, calcium, palladium, cadmium and chromium, and rare elements. The carbohydrate content in fresh jujube is higher than that of various vegetables and other fruits, and it is definitely the king of jujube, born with jade.
According to Geography of the New Tang Dynasty, "Yiwu County, Yizhou, the next. In Benxi, Zhenguan changed its name in six years. Tugong: Xiangzao, Yinyajiao, Hutonglv. " (Yiwu is now Hami) It can be known that as early as the Tang Dynasty, Hami jujube has been expensive as a tribute. During the Guangxu period of Qing Dynasty, Zhang Hengyin, the master of the Mining and Railway Bureau, was stationed in Xinjiang. In his poem "Thirty Rhymes on the King's Seats in Hami on the First Day of February", he left a description of "the jujube was suspected of being immortal". Hami jujube has a long history.
Hami jujube won the gold medal at the National Agricultural Products Expo in p>1995, was rated as one of the eight famous agricultural products by the autonomous region in 1999, and won the gold medal at the Kunming World Horticultural Exposition in September 1999. The trademark "Hami Jujube" has been registered in the State Administration for Industry and Commerce and officially announced, and won the title of national origin protection. Hami jujube, cantaloupe and strange stone together form three famous products of Hami and become an indispensable element of Hami culture. There must be a good spring for a famous wine, and there are always good wines in a good spring. In order to brew fine wine, the basic requirements for brewing water are: colorless and transparent, without suspension, precipitation and peculiar smell, with refreshing, slightly sweet and palatable taste, reaching the national domestic water standard.
Hami jujube wine brewer has a unique eye, and uses snow water from Tomurti glacier as brewing water. Tomurti Peak is the highest peak of Tianshan Mountains in Hami, with an altitude of 4,886 meters, and the top of the mountain is covered with snow all the year round. The mountain is rich in potassium, sodium, calcium, manganese and other trace elements and minerals needed by the human body. Every summer, the mountain begins to see the sun, and under the scorching sun, the snow melts, and the snow water flows along the mountain range, or flies down from the cliff and rushes forward. The snow water flowing down the river is clear and cold, and it makes people feel cool when they are not close. At the same time, it contains various trace elements and minerals, which makes Hami jujube wine valuable.
According to Compendium of Materia Medica, the snow water of Tianshan Glacier is also called "Xia Bing", which can solve all kinds of poisons. With this characteristic, the snow water of Tomurti Peak Glacier became the best choice for Hami jujube wine brewing, which contributed to the birth of a legend. Behind the glory can not be separated from the masters who pay silently. They are attentive and meticulous, from craftsmen to masters, from skills to avenues, leaving immortal legends for the world with their lives and enthusiasm.
Behind the legend of Hami jujube wine lies such a master. He is a famous China liquor expert, Professor Wang Huai Neng, and a national excellent wine judge.
In the field of liquor production and technology, almost everyone knows the name of Professor Wang Huai. As high flyers, a fermentation major in Tianjin Institute of Light Industry in the late 197s, Professor Wang Huai has been engaged in wine industry for more than 3 years, which can be described as an expert in the old class. At the age of 58, he has a series of titles: Chinese wine expert, national excellent wine appraiser, senior engineer, senior consultant, director of China Food Industry Association's liquor high-tech training center, director of Sichuan Guangyuan Liquor Technology Research Institute, director of Guangyuan Liquor Product Quality Appraisal and Evaluation Committee, and president of Guangyuan Brewing Association. Needless to say, behind the title is Professor Wang Huai's hard work and outstanding contribution for more than 3 years.
Hami jujube wine, based on traditional technology, combined with modern high technology, adopts bio-fermentation technology, and has been certified by experts in the high-tech training center of alcoholic food of China Food Industry Association. It has excellent quality, outstanding jujube flavor and rich nutrition, and is the first choice for consumers, which belongs to the national patent technology. Oven dry jujube, squeezing and peel, percolating to extract jujube peel solution, extracting jujube pulp juice with ultrasonic wave, adjusting water content and composition of juice, then stirring at constant temperature for biological fermentation, aging in inverted jar, soaking oak slices, aging with ultrasonic wave, blending, clarifying and filtering to obtain jujube fermented wine. Compared with the prior art, Hami jujube wine has the advantages of rich aroma, full taste, rich nutrition and the like, retains the nutritional components of the brewing raw materials to the greatest extent, is soft and tender in the mouth, realizes the double balance of taste and nutrition, and is a great breakthrough in the brewing technology.
when you take a cup of Hami jujube wine and taste its color, aroma and taste, you can't help but sigh the painstaking efforts and wisdom of the master. As the saying goes, you will spare no effort in 3 years, but only give the good wine to the world.
the real original fruit is brewed, not brewed.
The pulp of pure jujube is brewed, and each bottle of Hami jujube wine and Hami melon wine is carefully brewed by using the patented technology of biological fermentation of Hami jujube and Tianshan snow water of Tolmuti Peak.
The careful brewing at constant temperature and humidity, which does not exceed 3℃, ensures that every bottle of Hami jujube wine and Hami melon wine in Yuzun wine industry fully retains the nutrition of raw materials.
professional inspectors carefully inspect every bottle of Yaozun wine to ensure that every detail of Yaozun wine is perfect from the quality to the packaging.
Gold Award for Best-selling Products of the 3rd Xinjiang Agricultural Products Fair in Beijing, 212 Green Environmental Protection Award of China Commodity Famous and Special Products Expo
Gold Award of Shanghai Exhibition of Famous and Special and Deep-processed Agricultural Products in Xinjiang in 212 Editor: Yang Qian, Manager of Technical Department and Marketing Department.