It turns out that the brewing skills of Santai Winery, as the only representative of Xinjiang liquor "Laowuzan traditional brewing skills", have been selected as the intangible cultural heritage of the autonomous region.
According to reports, the "Laowuzan Traditional Brewing Process" uses sorghum, corn, rice and rice husk which are rich in the local area as raw materials, and adopts brewing processes such as steaming sterilization, blending, co-steaming, low-temperature cellar entry, long-term fermentation, ester production and aroma enhancement, layered cellar exit, slow steaming wine, large tail steaming and tail steaming wine to effectively extract fermented grains.
The traditional craft of underground treasure of Santai Liquor originated from Santai Liquor 100 years ago, which is the painstaking efforts of several generations of brewers in Santai Liquor. Practice has proved that the underground ceramic cylinder contains high-level raw wine, and the constant temperature and humidity in the four seasons have little change. In the long years, the original wine has been in contact with the soil through the capillary holes on the surface of the ceramic cylinder, and various physical and chemical changes have taken place. The quality of the original wine is directly proportional to the collection time. One year underground and three years above ground, the wine is mellow, more mellow, delicate, harmonious and clean. Through the persistence and inheritance of several generations of winemakers, the unique skills in the brewing process emerge one after another, which can preserve the essence of all brewing techniques to this day, and can also brew top-class liquor, becoming a contemporary brewing legend.
Nowadays, the brewing of three kinds of liquor not only completely retains the traditional techniques with the unique charm of China Kung Fu, such as crushing the raw materials of the old five into four or six pieces, blending, low-temperature cellar entry, mixed steaming and mixed burning, and wine picking, but also steams the raw materials, mixes the ingredients, enters the cellar at low temperature, distills the raw wine in layers, collects the original wine, and matures. After more than 300 years of unremitting persistence and efforts by several generations of apprentices in Santai Liquor Industry, the taste of Santai Liquor has been greatly improved. Based on the combination of traditional brewing technology, three liquor products have been widely recognized by the society for their unique style and excellent quality.
According to historical records, in the seventeenth year of Yongping in the Eastern Han Dynasty (74 years), the Han government sent Wu to lead hundreds of people to settle in the old city of Beiting in Jimsar County. In the prosperous Tang Dynasty, Tingzhou, Beitingdu, Beitingdu and Kingman County were established. Since then, ancestors have settled here to farm. The central part of Jimsar County is a plain area with convenient irrigation and abundant rainfall, which is the main grain production base. Crops include wheat, corn, sorghum, broad beans, millet, buckwheat and flax, rapeseed, sunflower seeds, melons and vegetables, tobacco leaves and so on. Wheat, sorghum, corn, peas and rice are the main raw materials for wine making. Due to the unique agriculture and water resources, the local people have an ancient history of brewing wine since then.
Since the origin and development of Santai Liquor, the master brewers have been handed down from generation to generation, and several generations of winemakers and apprentices have created the traditional brewing skills of Santai Liquor for more than 300 years by oral teaching. The brewing technology of Santai wine refers to the traditional brewing technology based on the fermentation cellar, multi-grain ingredients artificial koji-making, old five-retort brewing method and Baoyuan wine built in the late Ming and early Qing dynasties. The brewing technology of Santai wine is different from other oral folk embroidery, folk music and folk handicrafts. It not only includes brewing raw materials, brewing water, multi-grain koji-making and precious original wine, but also always adheres to the traditional brewing process of intensive cultivation, stewing and sterilizing brewing raw materials to keep the ingredients clean. Even if the cost increases and the income decreases, we will never ignore any detail. Using artificial koji-making, wheat, peas, highland barley and rice husk as multi-grain ingredients, one-stop koji-stepping, artificial koji-piling, artificial koji-turning, bran-cleaning and mold-sweeping, and medium-high temperature culture of koji seeds, the activity of Aspergillus cultivated truly embodies the characteristics of "koji is the bone of wine".
Millennium wine town, wine-making expert, Santai traditional wine-making technology originated from the people, with a long history, profound background and complex technology, which is an important material for studying the development history of distilled liquor in the western regions. Santai Liquor Industry in Xinjiang is the only liquor industry group in northwest China with both Luzhou-flavor and Fen-flavor production technology and production capacity. The company's "Fen-flavor Beiting Liquor Ditan Fermentation" process and "Luzhou-flavor Three Old Pits Fermentation" process are the intangible cultural heritage of the autonomous region. On March 20 10, the company was recognized as an "old Chinese brand" enterprise by the Ministry of Commerce. The registered trademark of the company "Beiting" brand is 199 1, which is also the first batch of famous trademarks in Xinjiang.