Jinliufu wine is produced in the core production area of ??the 100,000-acre ecological winemaking park in Tiantai Mountain of Sichuan Jinliufu Yagu Ecological Winemaking Co., Ltd.

Sichuan Jinliufu Yagu Ecological Brewing Co., Ltd. is located in the core production area of ??the 100,000-acre ecological brewing park in Tiantai Mountain, the "source of wine in China". It has an ecological brewing base covering an area of ??more than 1,000 acres, and the packaging center covers an area of ??170 acres. It has a construction area of ??more than 50,000 square meters, a wine storage capacity of 21,000 tons, and an annual packaging capacity of more than 60,000 tons. It is equipped with six of the most advanced automated filling lines in the country and can produce more than 30,000 tons of high-quality base wine annually.

The climate in Yagu is warm, and the warm and humid southeast wind is blocked by the mountains, resulting in abundant rainfall. The air has high humidity and slow flow, which is conducive to the reproduction, growth and self-optimization of fermenting microorganisms. The geographical location of the natural cliff valley, the internal microenvironment and microclimate isolated from the outside world, allow various microorganisms to be free from external interference and maintain the purity of the population.

After more than 2,300 years of grain wine brewing history, under the long period of artificial cultivation and natural selection, miscellaneous bacteria have been eliminated, and various wine-making microorganisms and probiotics have been continuously optimized and improved, making this natural cliff valley like a unique one. Natural wine cellar pool.

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Advantages of Jinliufu Yagu Winery Park:

As one of the rare high-quality mineral water source bases in the country, the mineral springs at the bottom of Yagu The water is rich in trace elements such as potassium, strontium, manganese, copper, zinc, aluminum, etc., has a weakly alkaline pH value, and is soft water, which is very suitable for the growth and reproduction of wine-making microorganisms and fermented grain cellar wine making. The trace elements rich in brewing water are natural catalysts involved in chemical reactions in the wine, and can enhance enzyme reactions and promote the aging of the wine.

Potassium can inhibit the generation of acid in liquor, stabilize the total esters, adjust the acid and ester balance in the liquor, and maintain the stability of the taste and style of the liquor. Potassium can age the liquor and increase the The mellow and sweet taste of wine is an essential trace element for the human body, which can soften blood vessels and lower blood pressure; potassium can also accelerate the degradation of ethanol in liquor, thereby promoting the rapid elimination of ethanol and its metabolites from the body, so that you will not have headaches or dry mouth after drinking.

Jinliufu official website-production area