Xifeng liquor, one of the four famous wines in China, is the originator and typical representative of Fengxiang wine. It has the aroma characteristics of "mellow and elegant, sweet and refreshing, harmonious flavor and clean long tail" and the typical style of "multi-type aroma and multi-level flavor".

Its characteristics of "headless and throat-less, pleasant aftertaste" are praised by the world as "three wonders" and "phoenix in wine", so it has a wide representation and a deep mass base in the country.

Technological characteristics of xifeng liquor

Xifeng liquor production adopts continuation? Continuous fermentation (i.e. continuous fermentation) is a production cycle, in which pits are set in September of the first year and pits are taken in July of the second year. The whole production process is divided into six processes: standing (standing slag), crushing (breaking slag), topping, rounding, inserting (stopping feeding grain) and picking (fermented grains).

Requirements: the amount of boiling water (that is, the application of bottom pot water is convenient for sterilization, acid discharge, drying and fragrance enhancement); Using heat preservation method to cellar (that is, low water content, the water content required to enter the pool is about 56%; Xiaoqu amount, the addition amount is 18- 20% of the original grain; When entering the pond, the temperature should be appropriately increased to about 18-20℃ to adapt to the short fermentation period and promote the fermentation of fermented grains. Mud-sealed pits (each pit is sealed with new mud after entering the pit, so as to expand the contact surface between fermented grains and soil, promote aroma enhancement, and at the same time play the role of preventing bacterial invasion and insulating fermentation).