Top Ten Famous Wines in China: Maotai (Guizhou), Wuliangye (Sichuan), Jiannanchun (Sichuan), Gu Jing Distillery (Anhui), LU ZHOU LAO JIAO CO.,LTD (Sichuan), Dongjiu (Guizhou), Zhuyeqing (Shanxi), Mianyang Daqu (Sichuan), Fenjiu (Shanxi) and Yanghe Daqu (Jiangsu). Introduction: 65433. Maoxiang, with soft and elegant aroma, melancholy but not strong, pure and transparent body, and soft and mellow taste after drinking, is a special style of Moutai. It consists of three characteristics: sauce flavor, kiln bottom flavor and mellow flavor, and each characteristic is composed of many special chemical components. Luzhou-flavor Maotai liquor, including 46-degree, 53-degree, 55-degree sorghum liquor and 38-degree medium liquor, is produced in Maotai Town, renhuai city, Guizhou Province. Moutai has a long history of nearly 300 years. 19 15 At Panama International Expo, Maotai was rated as the second world famous wine, second only to French brandy, and won the gold medal, enjoying a good reputation at home and abroad. Moutai has become a famous wine, which has a lot to do with its natural conditions. Maotai Town is more than 400 meters above sea level, surrounded by mountains, with mild climate and abundant rainfall, and it doesn't snow all year round. In summer, it is a natural fermentation place with high temperature and closed surroundings. Chishui River, which is formed by the confluence of mountain springs, runs down the mountain and flows through Maotai Town. The fresh flavor of Chishui River is an important factor for the good quality of Moutai. The soil in Maotai Town is orange-red "cinnabar soil", and the bottom of the fermentation tank for brewing Moutai is cinnabar soil, which is beneficial to the reproduction of microorganisms. So Moutai has a special flavor. The brewing process of Moutai is complex and the operation requirements are extremely strict. It uses high-quality wheat to make koji, and selected sorghum to make bad. The amount of koji used is equivalent to bad raw materials, and the brewing is seasonal. Feeding must be done before and after the Double Ninth Festival every year. It's called "Chongyang Xiasha". It takes about ten months from feeding to baking wine. From the first roasting, some raw sand (raw grain) is added to the liquor, and this is repeated eight times, which is called eight drops and eight distillations. Each fermentation takes about one month. The quality of the wine obtained from each distillation is different and should be treated separately. For example, the wine distilled for the first time should be fermented in the wine cellar. After each distillation, the wine is stored separately. Three years later, it was blended. Blending, storing for one year, and bottling. Blending is also a must. At least thirty or forty kinds of qualified wines with good color, aroma and taste should be blended, and more than seventy or eighty kinds of single-type wines should be used. Blenders use wines with different production rounds, different storage years and different alcohol concentrations to blend, which makes the main aroma of wine more prominent. 2. Wuliangye: Luzhou-flavor Daqu, the fragrance is the best in wine. It smells good when you open the bottle, but it tastes full of fragrance. The four banquet rooms are all fragrant, and the fragrance after drinking is endless, and the whole room is fragrant. Liquor is clear and transparent. Although it is more than 50% alcohol, it has no strong irritation when it touches the lips. It only feels soft and sweet, mellow and refreshing, just right, and has a comprehensive taste, which is remarkable in style among similar wines. Don't get angry, but don't get drunk. Leave the fragrance in the pot and drink it freely. Wuliangye has a high alcohol content of 52 degrees and a moderate alcohol content of 38 degrees. The wine is mainly brewed from red sorghum, glutinous rice, rice and wheat, and is named after it. Produced in Wuliangye Winery, Yibin City, Sichuan Province. 3, Jian Nanchun: Daqu fragrance type. The wine is colorless, transparent, rich in aroma, sweet and refreshing, with a long aftertaste, and has a unique flavor of Qu liquor. Jiannanchun is fragrant, mellow and sweet. Generally, there are 52-degree liquor and 38-degree liquor, which were called Mianzhu Daqu as early as the late Ming and early Qing Dynasties, and later renamed Jiannanchun, and produced in Jiannanchun Winery in Sichuan Province. 4. Gu Jing Winery: Luzhou-flavor Daqu. The wine is crystal clear, pure and fragrant. Pour it into a cup and hang it thick in the cup. Full-bodied, full-bodied and lasting in style. In the Ming and Qing Dynasties, it was chosen as a tribute of the royal dynasty, hence the name Gu Jing Winery. There is an ancient well spring in Hao County, Anhui Province, which is clear and sweet. This spring water has been used to brew Gujinggong Cup for more than 1000 years. Origin: Gu Jing Winery. 5. Dongjiu: It is a compound flavor, which is mainly made of dipped grain. The liquid crystal of wine is bright, rich and fragrant. Sweet and refreshing when drinking, full of fragrance, sweet aftertaste after drinking. Named after its unique fragrance and place of origin, Donggong Temple. Origin: Dong Distillery, Zunyi City, Guizhou Province. The craft of Dongjiu is very unique. It uses Xiaoqu liquor to steam Daqu liquor, which makes Dongjiu not only have the rich aroma of Daqu liquor, but also have the soft, mellow and sweet characteristics of Xiaoqu liquor, which is unique among the liquor flavor types in China. The fermentation of cellar Dong wine is re-fermentation with distiller's grains. The fermentation time is long, the acidity is high, the fragrance at the bottom of the cellar is lasting, and the aftertaste is slightly sour and refreshing. From the perspective of raw materials, Daqu and Xiaoqu are mixed with a wide variety of precious Chinese herbal medicines, and the wine tastes slightly refreshing and fragrant. All these factors make the aroma of Dongjiu between crisp and rich, so some people call it duality, uniqueness and uniqueness. 6. Fenyang Fenyang Fenyang County, Fenyang City, Shanxi Province, produced in Xinghua Village Winery, is a Luzhou-flavor liquor with sorghum as the main raw material, with an alcohol content of 60 degrees. 7. Yanghe Daqu. Yanghe Daqu is produced in Yanghe Town, Siyang County, Jiangsu Province. It is a Luzhou-flavor liquor with sorghum as the main raw material, and its alcohol content is 60 degrees, 55 degrees and 38 degrees. 8. Luzhou Laojiao special song. Luzhou Laojiao Tequ, produced in Luzhou City, Sichuan Province, is a Luzhou-flavor liquor with sorghum as the main raw material, and the wine is 60 degrees wide. 9. Shandong Yantai Gold Award Brandy is made from grapes through fermentation and distillation. 10, Shaoxing yellow rice wine, Zhejiang. According to textual research, Shaoxing brewed yellow rice wine during the Spring and Autumn Period and the Warring States Period, and yellow rice wine was the most distinctive variety of Shaoxing yellow rice wine. It is made of high-quality glutinous rice as raw material, added with distiller's yeast and fermented by spreading rice. Rice wine should be sealed and aged in a jar or jar. The longer the aging period, the better the wine quality. Rice wine has high alcohol content, sweet and delicious taste and rich nutrition. The alcohol content is about 16. 5 degrees, sugar content 2%. There are ancient Yue Longshan, Huijishan and other brands. Rice wine tastes particularly good when heated. 1 1, Fujian Longyan Shenjiu. Shentan Liquor is produced in Longyan City, Fujian Province. It is made of glutinous rice, red yeast and medicated leaven by fermentation. Wine also needs to be aged (generally more than two years). Caisson wine has rich aroma, mellow taste and long aftertaste, with an alcohol content of about 15 degrees and a sugar content of 20%. 12, Jimo Old Wine, Shandong. Jimo Old Wine is produced in jimo city. It is fermented by millet and bran koji. Jimo old wine is rich in flavor, fragrant and refreshing, and its alcohol content is 12 degrees.