Liquor is divided into light-flavor (such as Fenjiu), strong-flavor (such as Luzhou Daqu), Maotai-flavor (such as Maotai), rice-flavor (such as Guangxi Xiangshan Liquor), and mixed-flavor liquor. There are six types (such as Chinese Yuquan wine), and other flavor types (such as Xifeng and Dong wine). Liquor is my country's traditional beverage alcohol. According to statistics, my country produces 7 million tons of liquor every year, accounting for about 1/3 of the total beverage alcohol. In the past ten years, my country's liquor industry has experienced a development process from rapid development to structural adjustment. As the industry's technical level improves, the product structure has further developed towards low-alcohol products.
Wine is divided into three types according to the carbon dioxide content and processing technology: still wine, sparkling wine and special wine; according to color, there are three types: white, rosé and red wine; according to the content of wine The amount of grape juice is divided into high, medium and low levels. High-end wines are all full juice wines and special wines. They are brewed by using 100% grape juice to extract pigments and aroma substances in a rotating tank in an oxygen-isolated manner, and then separate and ferment the skins and residues. The juice content of mid-range wine is about 50%, so it is called half-juice wine. The juice content of low-end wine is about 30%. A certain amount of sugar and alcohol are added during the brewing process, so the nutritional value is low.
Brandy is made from dry white wine made from grapes. It is distilled to about 70 degrees, stored in a 300L wooden barrel for more than 3 years, and then diluted to 40 to 43 degrees. Alcohol made from other raw materials must not be added when diluting. Dilute it with tea and the aroma will remain unchanged. Brandy can also be used as the base liquor to make cocktails of various colors and flavors at will. Some brandy trademarks use English abbreviations to represent the quality and aging degree of the wine. For example, the French brandy trademark V.O. means aging for 10 to 12 years; V.S.O. means 12 to 17 years; V.S.O.P. means 20 to 25 years; X.O. means 40 years Year.
Champagne is the most high-end type of wine. It originates from the Champagne province in northeastern France. According to international wine law, the name of Champagne is exclusive to the Champagne province of France and cannot be used in other regions or other countries. The Champagne produced can only be called Champagne method sparkling wine. Because of its high price, it is generally only used to add fun during festive occasions. The unique sound made when opening champagne and the spraying of the wine column are used as a symbol of celebration.
The quality evaluation of wine includes four aspects: wine label, sensory evaluation, physical and chemical indicators and hygienic indicators. 1. Wine labels Labels should be neatly pasted, correct and clearly written. Label content must comply with GB7718-1994 "General Standard for Food Labeling" and GB10344-1989 "Beverage Wine Labeling Standard". The label should generally indicate: wine name, ingredient list, alcohol content, original juice volume, net content, producer (or distributor) name and address, batch number, production date, shelf life, product standard number, quality grade, product type (or Brix).
The difference from the labeling requirements for ordinary prepackaged food is that the alcohol content, original juice amount and product type (or sugar content) must be indicated on the label of beverage wine. The alcohol content of beverage wine is expressed as % (m/m) for beer and % (V/V) for other wines. The method of labeling the amount of original juice varies with different types of alcohol. Beer needs to label the wort concentration, such as "12° beer"; fruit wine (including wine) needs to label the original juice content, such as "cider (50%)", which means it contains Fifty percent original juice.
Different types of wine mark product types in different ways. Fruit wine, wine, and yellow rice wine must be labeled with the type (or sugar content). For example, for wine, type: semi-dry white (or sugar content: 70g/l). The dew wine in the prepared wine must be labeled with the sugar content, and the white wine must be labeled with the aroma type. Let’s take liquor as an example to introduce the basis for identification. The technical requirements (including sensory requirements, physical and chemical requirements and hygienic indicators) for strong-flavor, light-flavor and rice-flavor liquors above 40 degrees should comply with the national standard GB/T10781 1~3-1989; for liquors below 40 degrees The technical requirements for low-alcohol strong-flavor, low-alcohol light-flavor and low-alcohol rice-flavor liquors should comply with the national standard GB/T11 859 1～3-1989.
2. Sensory evaluation mainly includes color, aroma, taste and style, and is one of the main methods to identify fake and inferior wine. General drinking liquor: 1. Color: Pick up the bottle, turn it upside down suddenly, and observe carefully that it should be colorless and transparent (some varieties are allowed to be light yellow), without suspended matter, turbidity and sedimentation. The wine is in a bottle, and there is no ring-shaped dirt on the bottle.
Shake vigorously and observe the hops. Generally, the hops are thin and the hops have been piled for a long time. 2. Fragrance: When tasting, pick up the wine glass and smell it, pay attention to the distance between the nose and the wine glass, inhale evenly, and only inhale but not exhale when smelling. Light-flavor wine should have a clear and pure aroma, Qu-flavor wine should have a strong aroma, Maotai-flavor wine should have a prominent sauce aroma, and rice-flavor wine should have a honey-like and elegant aroma, otherwise the aroma will be incorrect. 3. Taste: The taste should be mellow and fragrant, without any foreign pathogens, foreign odors, or strong irritation. When tasting, take a small amount of wine sample in your mouth. Pay attention to keep the same amount of wine sample every time you take it. Cover the surface of your tongue with the wine sample and carefully identify the taste. After swallowing the wine sample, immediately inhale with your mouth open and exhale with your mouth closed to identify the wine. Aftertaste, taste no more than three times. 4 Style: It is a comprehensive reflection of the comprehensive evaluation of the color, aroma and taste of the wine.
The style of wine tasting mainly relies on frequent contact and tasting of various types of standard wine samples, and continuous enhancement of memory and storage accumulation, so as to achieve the purpose of being able to understand and express in words. Based on the identification of color, aroma and taste, it is determined whether the wine sample under inspection has the same typical style as the product. The presence or absence or different degrees of the typical style is one of the main basis for judging fake and inferior wine. If there is a physical standard sample, it is necessary to identify it. More helpful. The standard comments for wine tasting have been standardized according to different flavor types. Such as light-flavor liquor: colorless, clear and transparent, no suspended matter, no precipitation, pure fragrance, with an elegant and harmonious compound aroma with ethyl acetate as the main body; the taste is soft, sweet, refreshing and harmonious, with a long aftertaste, and has the original flavor Product style.
3. Physical and chemical indicators During supervision and sampling, for less than 500 boxes, 4 boxes will be randomly selected, with one bottle taken from each box. The sample should be sealed by both parties and kept for half a year for arbitration. The physical and chemical index test of wine includes four items: alcohol content, total acid, total fat, and solid content. 1 Alcohol content refers to the number of ml of alcohol contained in 100ml of wine sample at 20℃. When testing, inject the sample into a clean and dry measuring cylinder and let it stand. After the bubbles in the wine disappear, put in a calibrated thermometer and alcohol meter. After the thermometer reading is stable, read the wine content and temperature. Based on the reading, Check the alcohol and temperature conversion table and correct it to the alcohol content at 20°C. This method is called the alcohol meter determination method. 2 Total acid refers to carboxylic acids during fermentation, including acetic acid, butyric acid, acetic acid and a small amount of lactic acid. The acid content is stipulated in national standards. During the test, take 50ml of the sample, pour it into a 250ml Erlenmeyer flask, add 3 drops of phenolphthalein indicator, titrate with 0.1 times the equivalent of sodium hydroxide solution until it is slightly red, keep it for 30 seconds without fading, and record the consumption of 0.1 times the equivalent of the sodium hydroxide solution. ml, and then calculate the total acid content. This method is called capacity analysis method. 3 Total esters are the total amount of esters in liquor. Esters are the main aromatic components in liquor. They are the chemical reaction products of alcohols and hydroxy acid esters. They are formed more in the later stages of wine fermentation. Therefore, the aroma of wine with a long fermentation time is generally The fat content is specified in national standards. When testing, inject the sample into the bottle, then add the indicator, and titrate after the sample is processed. Finally, calculate the total ester content based on the consumption of 0.1 times the equivalent of sulfuric acid solution. This method is also a capacity analysis method. 4 Solids: The solid content in wine is expressed in g/l. Solid content is stipulated in national standards. During the test, take 50ml of the wine sample, pour it into a 100ml porcelain evaporator that has been dried to constant weight, place it on a boiling water bath, and evaporate to dryness. Put the evaporator into an oven at 100-105°C and bake for 2 hours, take it out and place it in a desiccator, weigh it after 30 minutes, and then put it into an oven at 100-105°C for 1 hour. The difference between the two weighings shall not exceed 0 0003g. Calculation is done at the end. This method is called the weight method.
4. Hygiene indicators include six items: methanol, fusel oil, cyanide, lead, manganese and food additives. 1 Methanol: Methanol is very harmful to the human body. Inhaling 4 to 10g of methanol can cause severe poisoning, and it accumulates in the body and is difficult to be excreted. Methanol poisoning manifests as mucosal irritation, dizziness, headache, blurred vision, tinnitus, and even blindness. Inhaling a large amount of methanol can cause acute poisoning. Symptoms include headache, nausea, stomach pain, difficulty breathing, central nervous system paralysis, coma, and even death.
National standards stipulate that for wines made from cereals, the methanol content shall not be greater than 0.04g/100ml. For low-alcohol liquor with 35-40% alcohol content, the methanol content shall not be greater than 0.023-0.027g/100ml; dried potatoes and substitutes are used as raw materials. For wine, the methanol content shall not exceed 0.12g/100ml. During inspection, use a spectrophotometer to test using colorimetric analysis, draw a standard curve, compare quantitatively, and then perform calculations. 2 Fusel oil: National standards stipulate that the content of fusel oil in liquor shall not exceed 0.20g/100ml, and the testing method is the same as that of methanol. 3 Cyanide: If cassava is used as raw material, the content shall not exceed 5 mg/l; if substitutes are used as raw material, the content shall not exceed 2 mg/l. The isonicotinic acid-pyrazolone colorimetric method is generally used for testing. 4 Lead: National standards stipulate that it should not exceed 1 mg per liter. Spectrophotometer and chemical analysis methods can be used for inspection. For details, please refer to the atomic absorption graphite furnace method in GB/T5009 12 1985 "Determination of Lead in Foods". 5 Manganese: National standards stipulate that it should not exceed 2mg per liter. Spectrophotometer and chemical analysis methods can be used for inspection. 6 Food additives: implemented in accordance with the national standard GB2760 1996 "Hygienic Standard for the Use of Food Additives". The above six health indicators are based on the 60-degree distilled liquor standard. Those with higher or lower than 60 degrees will be converted to 60 degrees. For the test method of hygienic indicators, refer to GB/T5009 48 1985 "Hygienic Standard Analysis Method for Distilled Liquor and Prepared Liquor".
5. Gas Chromatography Analysis The different quantitative ratios of the trace components of liquor result in different aroma types of liquor and different styles of the same aroma type. Each famous wine has its own unique style based on the quantitative ratio of ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl caproate that is different from other wines. The content of various monomer esters and acids is analyzed by gas chromatography. According to the relationship between their respective contents and quantitative ratios, especially by comparing with the chromatogram of genuine famous wine samples, the authenticity can be judged. 6. Anti-counterfeiting work in the alcohol market Liquor production is divided into two categories: grain fermentation and edible alcohol blending. Any liquor that is not made using these two methods is fake. One type of counterfeit wine on the market is to use ordinary liquor to pass off as famous liquor to deceive consumers, which mainly occurs in big cities or urban areas. There are 17 fake varieties of famous liquor in the country; the other is to blend edible liquor with methanol and sell it for profit. Cases of huge profits and deaths and injuries occur frequently, mainly in rural areas. Methanol is a highly toxic substance. Drinking 4 to 6 grams of it can cause blindness, and more than 10 grams can cause death. The chemical and physical properties of methanol, especially the smell, taste, specific gravity, etc. are similar to those of ethanol, and it is difficult to distinguish them based on sensory identification alone. Therefore, those who produce and sell poisonous alcohol for the sake of wealth and loss must be severely punished.
In 1996, after a major case of mixing methanol with poisonous alcohol that killed and maimed many people occurred in Huize, Yunnan, seven departments including the State Bureau of Technical Supervision and the State Administration for Industry and Commerce jointly issued the "About Strengthening Methanol and "Notice on the Management of Non-edible Alcohol" (No. 268 of the Bureau of Technical Supervision [1996]) requires strict management of methanol as a special toxic chemical to ensure that methanol products are produced, sold and used in accordance with relevant national regulations. It is prohibited to It flows into the food market in any way. The notice requires strict implementation of the edible alcohol production license and health license systems. The edible alcohol used to prepare drinking wine and other alcoholic beverages must comply with the national standard GB 1 0343-1989 "Edible Alcohol". It is prohibited to blend liquor and various beverages with non-edible alcohol. In January 1998, methanol was used to make counterfeit wine again in Shuozhou, Shanxi Province, causing widespread disability and death. In February of the same year, eight departments including the State Economic and Trade Commission and the State Administration for Industry and Commerce issued the "Notice on Strictly Combating the Illegal Activities of Manufacturing and Selling Counterfeit and Substandard Alcoholic Products" (Guojingmao City [1998] No. 82), requiring greater efforts in comprehensive management of alcohol production and marketing. We will vigorously crack down on the illegal and criminal activities of producing and selling counterfeit and shoddy alcoholic products. In order to further promote the improvement of the quality of liquor products, protect the health of consumers, and correctly guide consumption, the State Administration of Quality and Technical Supervision conducted national supervision and spot inspections on the quality of liquor products in the fourth quarter of 1999. 80 products from 78 companies in 18 provinces were sampled from stores in 5 provinces and cities respectively. As a result of random inspection, 64 products were qualified, with a sampling pass rate of 80%. The results of this random inspection showed that the hygienic quality of the liquor was basically satisfactory, and the methanol and lead content were in compliance with national standards.
The main methods for identifying counterfeit famous wines are: first, sensory evaluation, by comparing the style and quality of the color, aroma, and taste of the tested wine sample with or without the typical style of the famous wine, or to different extents Identification; the second is to analyze and compare the physical and chemical composition tables, chromatographic analysis charts and sensory comments of the national famous wine standard samples with the tested wine samples one by one, so as to draw authoritative conclusions.
1. Maotai-flavor liquor: The wine is slightly yellow and transparent in color, with a harmonious blend of sauce, burnt and paste aromas, a delicate and elegant taste, and a long-lasting aroma in the empty cup. Represented by Maotai, Langjiu and Wuling liquor.
2. Luzhou-flavor liquor: rich cellar aroma, full taste, sweet, clean and pure in the mouth. For example, the Sichuan style is represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu, and Tuopai Qujiu, and the pure concentration style is represented by Yanghe, Shuanggou, Gujing, and Songhe Liangye.
3. Light-flavor liquor: The wine is clear and transparent in color, has a particularly clean taste, pure fragrance, and a very sweet aftertaste. Represented by Fenjiu, Huanghelou Liquor and Baofeng Liquor.
4. Rice-flavor liquor: soft taste, elegant honey aroma, sweet entrance and pleasant aftertaste. Take Guilin Sanhua Wine as the representative.
5. Feng-flavor liquor: colorless and transparent, mellow and elegant, mellow and plump, sweet and refreshing, all flavors are harmonious, and the tail is clean and long. Such as Xifeng wine.
6. Dong-flavor liquor: clear and transparent, with comfortable medicinal aroma, elegant aroma, high acidity and long aftertaste. Such as Guizhou Dongjiu.
7. Soybean-flavor liquor: Yujie Bingqing, unique soybean aroma, mellow and sweet, with a refreshing aftertaste. Such as Guangdong Yubing Shaojiu.
8. Sesame-flavor liquor: The sesame flavor is prominent, elegant and delicate, sweet and refreshing, and the tail has a unique sesame flavor. Such as Shandong Jingzhi Baigan wine.
9. Special liquor: clear color, fragrant aroma, pure taste, soft body, harmonious flavors and long fragrance. Represented by Jiangxi Site Wine.
10. Double-flavor liquor: There are currently two types in China (1) The thick sauce type, which is aromatic, comfortable, delicate and plump, the sauce is thick and coordinated, and the aftertaste is refreshing and long; such as Hubei Baiyun Side wine. (2) Strong-medium sauce type, mainly characterized by strong aroma with sauce aroma, coordinated flavors, delicate taste, and refreshing aftertaste. Such as Heilongjiang's Yuquan wine.
Four Famous Wines
The status and social influence of famous wines have endured to this day. To some extent, it can be said that they benefited from the cordial care of the national leaders at that time. According to the memories of the staff who are still alive and participated in the first national wine tasting meeting, the first wine tasting meeting was personally approved by Premier Zhou Enlai, and he ordered that it must be carefully organized and strictly controlled to evaluate good wines. In September 1952, on the eve of the third anniversary of the birth of New China, in the golden autumn of Beijing, the first national wine tasting event hosted by China Monopoly Industry Corporation kicked off. This is the first nationwide wine tasting event in China's history. Tens of thousands of wineries and companies across the country have selected and sent product wine samples. Before the wine tasting event officially started, 103 wine samples had been screened and established for the meeting to be judged. Brewing experts, wine evaluation experts and scholars from all over the country selected eight national famous wines from these wine samples (Moutai, Fenjiu, Xifeng wine, Luzhou Laojiao Tequ wine, Shaoxing rice wine, red rose wine, vermouth wine , Gold Medal Brandy), among which the four types of liquor are Moutai, Fenjiu, Luzhou Laojiao Tequ Liquor, and Xifeng Liquor.
After that, in 1963, 1978, 1983 and 1988, the second, third, fourth and fifth national wine tasting meetings were held successively. More and more famous Chinese wines were born from the wine tasting meetings. , but the first four major Chinese famous liquors have always stood proudly in the wine industry. Moutai, Fenjiu and Luzhou Laojiao Tequ have won the title of Chinese famous liquors in all previous years. The four famous liquors reveal a lot of different information. Not only do they have a long history, but they are all world-renowned liquors that were selected by the then Beiyang government in 1915 to participate in the Panama International Exposition in San Francisco, USA and won awards. According to the information provided by the company and newspaper reports of the year, Moutai won the gold medal for the second place in the world's famous wines, Luzhou Laojiao and Shanxi Fenjiu both won the first-class gold medal, and Xifeng wine won the gold medal at the Panama Exposition in 1867 (Guangxu of the Qing Dynasty) In 1910, he won the second prize at the Nanyang Wine Competition. He also won the second prize at the Nanyang Trade Fair Exhibition and Sales Evaluation in 1910.
These four famous liquors have become typical representatives of the four basic flavors first established in Chinese liquor.
Kweichow Moutai represents the sauce-flavor type, Shanxi Fenjiu represents the light-flavor type, Sichuan Luzhou Laojiao represents the strong-flavor type, and Shaanxi Xifeng wine represents the mixed-flavor type.
As soon as the four famous wines were born, the four major flavors were immediately further established and developed through the continuous technological sublimation of these companies. The production standards of Moutai were set as special national standards, and the production standards of Luzhou Laojiao The craftsmanship of strong-flavor liquor has spread throughout Sichuan and outside Sichuan, giving rise to many strong-flavor liquor companies. Fenjiu, a light-flavor liquor, once dominated the Chinese liquor market in the first three years of the 1990s. This year’s production and sales It once again hit the best level in the same period in history. The unique aroma of Xifeng wine was later specifically designated as Feng aroma by the national wine evaluation agency.
Standards determine quality.
The four famous wines have flourished for fifty years. Apart from the halo of famous wines, the most fundamental thing lies in their outstanding wine quality and technology, and their ability to combine unique natural conditions and scientific brewing technology. , Dare to boldly abandon, and constantly take up the new.
National Eight Famous Liquors
The first session: held in Beijing in 1952, the Communist Party of China rated four famous liquors. The liquors are: Maotai, Fenjiu, Luzhou Daqu, and Xifeng.
The second session: held in Beijing in 1963, the first eight famous wines were selected: Wuliangye, Gujing Gongjiu, Luzhou Laojiao Tequ, Quanxing Daqu, Maotai, Xifeng, Fenjiu and Dongjiu. .
The third session: Held in Dalian in 1979, eight famous wines were judged: Moutai, Fenjiu, Wuliangye, Jiannanchun, Gujing Gongjiu, Yanghe Daqu, Dongjiu, Luzhou Laojiao Tequ .
The Fourth: Held in Taiyuan in 1984, thirteen famous wines were judged: Maotai, Fenjiu, Wuliangye, Yanghe Daqu, Jiannanchun, Gujing Gongjiu, Dongjiu, Xifeng Liquor, Luzhou Laojiu Jiao Tequ, Quanxing Daqu Liquor, Shuanggou Daqu Liquor, special Huanghelou Liquor, Langjiu.
The Fifth: Held in Hefei in 1989, seventeen famous wines were judged: Moutai, Fenjiu, Wuliangye, Yanghe Daqu, Jiannanchun, Gujing Gongjiu, Dongjiu, Xifeng Wine, Luzhou Laojiu Jiao Tequ, Quanxing Daqu Liquor, Shuanggou Daqu Liquor, Special Huanghelou Liquor, Langjiu, Wuling Liquor, Baofeng Liquor, Songhe Liangye, Tuopai Qu Liquor.
The following eight famous wines can withstand the test and receive repeated praise:
Maotai, Fenjiu, Wuliangye, Luzhou Laojiao Tequ, Jiannanchun, Langjiu, and Gujing Gongjiu , Yanghe Daqu, Shuanggou Daqu.
Now we will introduce the more famous ones in Chinese history:
Moutai: Moutai has a long history and a long history. From the "sweet" praise from Emperor Wu of the Han Dynasty in 135 BC to the praise of Zheng Zhen, a great scholar of the Qing Dynasty after 1704, as "the best wine in Guizhou", from the gold medal at the "Panama International Exposition" in 1915 to the commemorative "Panama International Exposition" in 1996 ".
Moutai uses high-quality sorghum as raw material and wheat to make high-temperature koji, and the amount of koji is more than the raw material. The use of koji, long fermentation period, multiple fermentations, multiple wine extractions and other unique techniques are important reasons for the unique style and excellent quality of Moutai. Brewing Moutai requires two times of adding raw grains, eight times of fermentation, and nine times of distillation. The production cycle is as long as eight or nine months. It is then aged for more than three years, blended and blended, and then stored for another year. The quality of the wine is more harmonious and mellow, soft and soft, and it is ready for bottling before leaving the factory. The entire production process takes nearly five years.
Maotai liquor is the most perfect example of Maotai-flavor Daqu liquor, so "Maotai-flavor" is also called "Maotai-flavor". The wine is bright and transparent, with a slight yellow color, and the sauce aroma is outstanding and intoxicating. If you don't drink it with the cup open, the aroma will be fragrant. Drink it happily, and the mouth will be full of fragrance. After drinking, the cup will be empty, the fragrance will be bigger and last longer. The taste is elegant and delicate, the wine is full and mellow, the aftertaste is long, and the fragrance of grass is endless. Moutai liquor is pure, transparent, mellow and fragrant. It is composed of three special flavors: sauce aroma, cellar bottom aroma, and mellow sweetness. There are now more than 300 known aroma components. The alcohol content is 53 degrees. Chen Yi has a poem: "We meet again in Jinling and drink Maotai, and we wash our feet after the long journey. I am deeply grateful for the poems that tell the story, and I have a drink under the snow in the south of the Yangtze River."
Wuliangye: Wuliangye brand Wuliangye liquor is produced by Wuliangye Distillery in Yibin, Sichuan Province. product.
In 1985 and 1988, it won the title of high-quality product and the Golden Goblet Award from the Ministry of Commerce. In 1963, 1979, 1984, and 1988, it won the title of National Famous Wine and the Gold Medal at the second, third, fourth, and fifth national wine evaluation conferences. In 1988, he won the Golden Dragon Award at the 6th Hong Kong International Food Exhibition, in 1989, he won the Gold Medal at the 3rd 89 Kansai International Instrument Exhibition in Japan, in 1990, he won the Gold Medal at the Thailand International Liquor Expo, and in 1991, he won the Gold Medal in Plovdiv, Bulgaria. It won the gold medal at international exhibitions and the Leipzig International Fair in Germany. In 1992, it won the gold medal at the American International Famous Wine Expo. In 1993, it won the special gold medal at the St. Petersburg International Fair in Russia.
Wuliangye Distillery has the relics of the old cellar of the old Zaofang, which were left over from the Ming Dynasty and have a history of more than 300 years. In the early Qing Dynasty, there were four wineries in Xuzhou City, including Wendefeng Zaofang in Erkanzi (later changed to Lichuanyong), Zhangwanhe Zaofang in Majiaxiang, Deshengfu Zaofang in the south gate, and Changfu Zaofang in the east gate. Each of Fasheng Zaofang has three wine cellars, among which Wendefeng Zaofang is the earliest and produces the best wine. During the Yongzheng period of the Qing Dynasty, the number of wine cellars increased to 52. From 1840 to 1937, there were 14 wineries and 125 wine cellars. In 1949, there were only 9 wine shops and 76 wine cellars left. In 1952, the current distillery was built on the basis of Lichuan Yong, Changfa Sheng, Zhang Wanhe and other breweries, inheriting traditional craftsmanship, restoring and developing Wuliangye production.
The raw materials for brewing Wuliangye are red sorghum, glutinous rice, rice, wheat and corn. The saccharification starter is made from pure wheat. There is a special method of making koji to make "Bao Bao koji". When brewing, old koji must be used. The water is taken from the center of the Minjiang River, and the water quality is clear and excellent. The fermentation cellars are old cellars, some of which were left over from the Ming Dynasty. The fermentation period is more than 70 days, and the cellar is sealed with mature mud. Wuliangye Distillery has a rich and unique set of processes including stratified distillation, cellar picking, high-temperature water measurement, low-temperature cellar entry, cellar dripping to reduce acidity, wine return fermentation, double-round bottom fermentation, and blending and seasoning. Experience fully ensures that Wuliangye has excellent quality and long-term stability, and has won a good reputation among Chinese and foreign consumers.
Wuliangye wine is colorless, clear and transparent, has a long aroma, mellow taste, sweet and smooth taste, clean and refreshing in the throat, and the flavors are harmonious and just right. The alcohol content is divided into three types: 39 degrees, 52 degrees and 60 degrees. There is no irritation after drinking and no irritation. When you open the bottle, the fragrance is astounding to your nostrils; when you take it into your mouth, your mouth is filled with fragrance; when you drink it, the fragrance lingers; after you drink it, the fragrance lingers. It is an outstanding product among the strong-flavor Daqu wines.
The famous scientist Hua Luogeng wrote a poem: The famous wine Wuliangye is better in taste and more mellow in taste; it saves 500 tons of grain and increases the output by 50%.
I drink heavily with Li Taibai and taste Tao Yuanming; I deeply regret that I was born too early and can only enjoy the old age.
Yanghe Daqu: Yanghe Daqu began to flourish in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties. It was a tribute to the Qing royal family. When Emperor Qianlong visited the south, he tasted it and praised it: "The wine has a pure aroma and is a really good wine!" At the end of the Qing Dynasty and the beginning of the Republic of China, it won the gold medal at the Panama and Nanyang Expositions and became famous at home and abroad. It won the title of China's famous wine three times in 1979, 1984 and 1989. It has been recognized as a key protected brand in China and a well-known brand in China. It is an authentic representative of Chinese strong-flavor liquor. It participated in the revision and drafting of the new national strong-flavor liquor standard and became a national origin mark protection unit in 2003.
The excellent quality of Yanghe Daqu comes from its unique geographical location and superior natural environment. Yanghe is located in the famous wine belt of the Huaihe River. There are a large number of microorganisms suitable for winemaking in the air, and the water is clear and sweet. "Quan" uses high-quality sorghum, wheat, barley and peas as raw materials and adopts a unique process to form an elegant style of "sweet entrance, soft mouthfeel, soft alcohol, refreshing and clean tail, and fragrant aftertaste". Among the strong-flavor liquors Be unique.
Dukang Wine: It is the oldest famous historical wine in China. It is named after Dukang was first created and has a history of thousands of years. Historical records: Du Kang was herding sheep in the Kongmulg River (today's Dukang Village, Ruyang County). "The remaining porridge was discarded in the mulberry trees and accumulated into a fragrant aroma. It had a strange flavor. Du Kang tasted it and it was sweet, so he learned the secret of wine making." From then on, he made wine as a career. . Dukang was named the "Wine Fairy" by King Ping of Zhou, Dukang's wine was named "Royal Wine", and the place where Dukang made wine was named "Dukang Immortal Village". This is why Emperor Wu of the Wei Dynasty, Cao Cao, lamented that "the only one who can relieve his worries is Du Kang." Du Fu, the poet sage of the Tang Dynasty, was proud that "Du Jiu often worked hard to persuade Zhang Li, but Zhang Li did not ask for help." swan song.
Gujing Gong: Gujing brand Gujing Gong Liquor is a product of Gujing Liquor Factory in Bozhou City, Anhui Province.
Bozhou was once called Bo County, and in ancient times it was called Qiaoling and Qiaocheng. It is the hometown of Cao Cao and Hua Tuo. It was famous for its wines in the Han Dynasty. According to "Wei Wu Ji", Cao Cao presented the "Nine Brewing Wine Method" to Emperor Xian of the Han Dynasty, saying: "The old magistrate of Chen County, Nanyang Guozhi, has Nine Brewing Spring Wine... Now I only offer it." "Tribute Wine" Hence the name. According to "Bozhou Chronicles": The ancient well used for brewing water today is a relic from the fourth year of Datong (532) in the Liang Dynasty in the Northern and Southern Dynasties. The well water is clear and transparent, sweet and refreshing, which is especially good for brewing, so it was named "Gujing Gongjiu" in the Song Dynasty. The brewing industry in Bozhou was very developed, and the number of brewing courses during the Xining period amounted to "more than 100,000 guan". In the early Ming Dynasty, businessmen surnamed Huai built "Gongxing Zaofang" in Jiedian and became world-famous for brewing "jiujiu". In the Qing Dynasty, Bozhou brewed many wines. "Bozhou Chronicles" records: "Wine products, sorghum wine is commonly called Daqu wine, and the higher one is called Gan wine; Mingliu wine is also called Xi Nao. It is said that Mr. Chen Xiyi coined the name; Small medicinal wine is steamed with medicinal koji, but drinking it in the summer months can dispel summer heat; Fuzhen wine is red in color and sweet in taste; old wine has a fragrance like Shaoxing wine; Sanbai wine is white in color and sweet in taste, made from glutinous rice; green bamboo leaves, Zhuangyuan Red and bergamot dew are all dyed by sorghum wine." This shows that Bozhou's winemaking industry is developed. In 1925, there were 54 Zaofangs in the city, which were known as "Three Prosperous Zaofangs in Yuanyong". In 1948, there were 18 restaurants left. In 1952, "Gongxing Chaofang" closed down and in 1958 it was changed to a small commune winery to brew substitute wine. The next year it was rebuilt into Gujing Winery, and the wine was put into production in 1960.
Gujing Gongjiu uses local high-quality sorghum as raw materials, barley, wheat, and peas to make koji. It uses the old fermentation tanks, inherits the mixed steaming and continuous fermentation processes, and uses modern brewing methods to improve it. , learned from the strengths of others, formed their own unique craftsmanship, and brewed Gujing tribute wine with a unique style.
The liquid of Gujing tribute wine is as clear as crystal, and the aroma is as mellow as orchid. The wine tastes mellow, rich and sweet, and has a viscous consistency in the cup. The aftertaste is long and lasting. The alcohol content is divided into three types: 38 degrees, 55 degrees, and 60 degrees.
Jiannanchun: Jiannanchun brand Jiannanchun wine is a product of Jiannanchun winery in Mianzhu County, Sichuan Province.
Mianbizhi belonged to Mianzhou in ancient times and was under the jurisdiction of Jiannan Road. It has a long history of wine making. According to Li Zhao's "Supplement to the History of the Tang Dynasty", from the Kaiyuan to Changqing years of the Tang Dynasty, the famous wine "Jiannan's Shaochun" was brewed. The poet Li Bai had an allusion to "undressing mink to redeem wine" in Jiannan, leaving behind a good saying that "a scholar untied a golden mink, and the price was high in Luoyang". Its wine is also called "Shaoxiangchun". "Mead" was brewed in the Song Dynasty. According to "Mianzhou Chronicles": "Yang Shichang, a Taoist priest from Mianzhu Wudu Mountain, named Zidong, was good at making honey wine, which was extremely mellow. Dongpo got the right recipe and composed the 'Mead Song' "Leave it as a legacy." During the Kangxi period of the Qing Dynasty, Zhu Yu, a native of Sanyuan County, Shaanxi Province, saw the good water in Mianzhu and opened Zhutianyi Winery to brew Daqu wine. Later, Yang, Bai and Zhao Daqu workshops were opened one after another. From then on, Daqu wine became a famous product of Mianzhu. According to the "Mianzhu County Chronicle": "Daqu Liquor, a specialty of the town, has a mellow flavor, white color, and looks like clear dew." Li Tiaoyuan, Taishi during the Qianlong period of the Qing Dynasty, said in "Han Hai": "Mianzhu Qingde Daqu Liquor is also It relieves heat in summer and protects against cold in winter. It can relieve vomiting, diarrhea, dehumidification and mountain mist." He also wrote a poem: "I have tried all the famous wines in the world, but I love Mianzhu Daquchun." During the reign of Emperor Guangxu, it was listed as a tribute wine. Famous springs produce good wine. "Mianzhu County Chronicle" says: "Only a line of springs outside the southwest city can brew this wine." It also pointed out that "the wine is steamed and roasted with well water in the west area of ????the city. It is fragrant and refreshing, and cannot be produced elsewhere." This spring is the famous "Zhuge Well". At the end of the Three Kingdoms, Wei soldiers entered Shu. Zhuge Zhan and Zhuge Shang and their sons defended the city against the enemy and dug a well to collect water. Later, they named the well "Zhuge Well". In the late Qing Dynasty, there were 17 Mianbizhi Daqu wineries. In 1919, "there were 25 Daqufangs, which could produce tens of thousands of wines per year and earn 50,000 to 60,000 yuan, and the market was extremely wide." Later, it developed to more than 30 companies, with 116 wine cellars, and the highest annual output reached more than 350 tons. In 1922, Mianzhu Daqu won the first prize from the Sichuan Provincial Entrepreneurship Association. In 1928, it won the medal and certificate from the Sichuan Provincial Domestic Products Exhibition. It became famous and sold all over the country. People at the time praised it, "If you smell the fragrance of Mianzhu wine from ten miles away, who in the world will not recognize you?" of good reputation. In 1941, there were more than 200 wineries, producing 2 million kilograms of wine. There are 38 prestigious Daqu Shaofang, including Qianyuantai, Daosheng, Ruichangxin, Yiquanhe, Hengfengtai, Tianchengxiang, Zhu Tianyi and Yang Hengshun, with 200 wine cellars. There are more than 100 Xiaoqu Shaofang workshops, among which the first spring, Qujiangchun, Yongshengchun, Deyongchun and other workshops are famous. In 1951, the Mianzhu Distillery was built on the basis of Zhu Tianyi and others' burning houses and continued to produce Daqu Liquor. In 1958, high-end liquor was put into production and was named "Jian Nanchun" by Pang Shibi, a poet from central Sichuan. In 1985, the current factory name was changed.
This wine uses sorghum, rice, glutinous rice, corn, and wheat as raw materials, and Daqu made from wheat is used as the saccharification starter. The techniques include: red lees topping, sand fermentation, head and tail removal, steaming of cooked bran, low-temperature fermentation, double-round bottom fermentation, etc. It is brewed with reasonable ingredients and precise operation.
Jiannanchun wine is colorless, clear and transparent, rich in aroma, mellow in taste, mellow and sweet, full-bodied, harmonious in fragrance, just right, refreshing and refreshing, and has a long aftertaste. The alcohol content is divided into 28 degrees, 38 degrees, 52 degrees and 60 degrees. It is a strong-flavor Daqu wine. The famous calligrapher Qi Gong wrote a poem praising:
The fine wine in Zhongshan chases away the old dust, but now it is brewing in Jiannanchun. Begonia has a hundred thousand red cheeks, but she is the predecessor of Xichuan Zui. The writer Liu Xinwu wrote a poem: There is a full cup of wine in the world, and it is rare to taste the spring in Jiannan. The hard luck is left to oneself to taste, but the happiness is given to the whole world.
Luzhou Laojiao: Luzhou Laojiao Tequ, also known as Luzhou Laojiao Daqu Liquor under the Maisui brand, is a product of the Huzhou Laojiao Distillery in Sichuan Province.
Luzhou was called Jiangyang in ancient times and has a long history of wine making. Since ancient times, it has been known as "the ancient road to Jiangyang with many fine wines". A pottery drinking horn cup was unearthed in the Luzhou area, which was an artifact from the Qin and Han dynasties. It shows that winemaking was already brewing in the Qin and Han dynasties. In the third year of Jianxing of the Shu Han Dynasty (225), when Zhuge Liang sent troops to Zhongshan in Jiangyang, he ordered people to collect hundreds of herbs to make koji, and brewed wine with the water of Longquan in Yinggoutou, south of the city. His technique of making koji and wine has been passed down to this day. The wine industry in the Song Dynasty was relatively prosperous. During the Xining period, the wine class was "less than 10,000 guan". According to the "History of the Song Dynasty", Luzhou and other places brewed small wines and large wines. Liquor. Steamed wax fermented wine is brewed in the summer, which is called Dajiu. The poet and poet left a poem praising wine, Huang Tingjian