Lidu Town has a history of 1500 years, and is known as the "wine town". Du Li's Invisible Tang Jiushao Workshop, the ruins of the Yuan Dynasty liquor workshop, was "rediscovered" in Du Li Town last year, which pushed forward the 300-year history of brewing in Jiu Shao, China and became one of the top ten archaeological discoveries in China in 2002. LESLEY wine is one of the four famous wines in Jiangxi. Since 1980s, Lidu Gaoliang, Lidu Laojiao and other varieties have been rated as famous wines in Jiangxi over the years, and won the gold medals in Ulaanbaatar, Mongolia 1994 and Paris International Food Expo 1997. On April 1 2002, Hong Kong Hengyuan Development Investment Co., Ltd. acquired the tangible and intangible assets of Lido Winery, reorganized and integrated the original Lido Winery, and re-established Jiangxi Lido Winery Co., Ltd. to revive the glory of Lido Winery. This year, the output value of Lido wine series and intangible wine series can reach 50 million yuan respectively.
I. Requirements for raw and auxiliary materials
1. Brewing water: It comes from the deep underground water source below 200m in the production area, and the water quality meets the national drinking water standard.
2. Cross-mixed water: pure water from the range of origin, which meets the national standards after treatment.
3. Rice: The quality of rice produced in the place of origin meets the national standards for rice.
4. Wheat: The quality meets the national standard of wheat.
5. Flour: The quality meets the national standard of flour.
6. Wheat bran: The quality meets relevant standards.
7. Rice husk: golden yellow, dry, fresh, free from impurities, mildew and peculiar smell.
Second, the production process requirements
1. Key requirements for koji making: the starting temperature of Daqu fermentation culture is 23℃ ~ 25℃; The highest product temperature is 56℃; The culture temperature of late fermentation is 28 ~ 30℃. The finished koji can be used after being stored for three months. Physical and chemical indexes of Daqu: moisture ≤ 14.0%, acidity 0.8- 1.4 A, starch 30-50%, saccharifying power ≥450_ glucose/(g h).
2. Brewing process: The whole rice is used as raw material, and the medium-high temperature Daqu with wheat bran and flour as main raw materials is used as saccharifying koji. After continuous mixed steaming of distiller's grains, wine selection according to quantity and quality, graded storage and blending, it is fermented in solid original cellar.
(1) pits: pits with a pit age of more than 26 years and some pits with a pit age of more than 70 years are used as fermentation containers for more than 24 days. The age of the new pit is not less than 5 years.
(2) steaming chaff: pouring rice husk into retort, steaming for 30-35 minutes, and then cooling to below 40℃ for later use.
(3) Steaming wine and materials: layered brewing, layered distillation, continuous brewing and dry distillation are adopted, and steaming wine and materials are completed simultaneously.
(4) Selecting wine according to quality: in the distillation process, the head wine of 1.5kg to 2 kg should be removed; Middle-stream wine with alcohol content above 60 degrees is used as the base wine; 60 kg to 80 kg per dehydration cylinder.
(5) Storage: the base wine is put into storage by grades and stored in clay pots according to quality. Base wine is stored for more than three years, and flavoring wine is stored for more than five years.
Third, the quality characteristics
1. Sensory characteristics:
Project index
High alcohol and low alcohol
Colorless (yellowish) in color and appearance, clear and transparent, without suspended matter and precipitation.
sweet
There are three flavors of qi: thick, clear and sauce. All the flavors are harmonious and elegant. They have three flavors: strong, clear and sauced. All the flavors are harmonious, mellow and comfortable.
mouth
Soft and mellow taste, long aftertaste, soft and mellow, refreshing and clean aftertaste.
wind
The case has the inherent style of this product and the inherent style of this product.
2. Physical and chemical indicators:
Project index
High alcohol and low alcohol
Alcohol content,% vol4 1 ~ 5238 ~ 40
Total acid (calculated by acetic acid), g/L
≥0.500.30
Total ester (calculated by 1) g/L ≥ 2.00 1.40.
Solid, g/L
≤0.400.70
3. Quality and technical requirements such as safety: Quality and technical requirements such as product safety must comply with relevant national regulations.