It is called Baoning in the Middle Ages. It has a long history of winemaking. It was founded in 1668. It is also known as “Chen Nian Liquor”. It uses multi-flavored traditional Chinese medicine to make music. It has undergone 103 processes and has been extracted twice. Fermented and refined. As a special product of the dynasty in the past, “Bao Ning Pressed Wine” has high nutritional value and is rich in 17 kinds of amino acids, carotene, protein, vitamins, calcium, zinc and sodium, which have the functions of nourishing the body. The wine is amber, translucent, naturally natural, with a special mellow and odor-free. It is moderately sweet and sour, tastes mellow and refreshing. It is unique and can be compared with the famous Bordeaux wines in France. It is very popular among consumers.

Baoning Pressed Wine: Also known as the old-fashioned wine, it was named after the Boryeong House in Sichuan Province (Fuzhi City). It has been brewing for more than 300 years. It was first brewed by the ancestors of the Lan Family of Lanjiba, Shaxichang, a suburb of Baoning Prefecture, and was exclusively passed on to liberation. In 1956, the public-private partnership, Lanjia Winery was merged into the Yuzhong County Winery, and its wine-making process was inherited by the state-owned winery technicians. The process is unique. It uses high-quality red grain, pollen and rock sugar as raw materials, is made from precious Chinese herbal medicines, is brewed by traditional techniques, and is stored in a constant temperature for more than one year. It is rich in amino acids and vitamins. amber. It has a good nourishing effect, and it is a good food for the guests and the gift of friends and relatives. Baoning has a unique flavor, sweet and soft, long aftertaste and rich aroma. It is like a bad smell and it is not sweet and sour; it is like fruit wine, and it is purer than fruit wine. It has the color of fruit wine, the mellow smell of glutinous rice, and the sweetness of the sweet and sour. A person with a large amount of alcohol can satisfy his wine; those who drink a small amount or even do not drink can also drink a glass. Perhaps it is because of the "pressure", it is very strong, and the cup can not be excessive. Nutritional value Baoning is rich in nutrients, contains 17 kinds of amino acids and rich in vitamins A, B, C, E and protein, sugar, fat, etc., nourishing the body, prolonging life, ascorbic acid, anti-aging and other functions, deep Welcomed by the masses. In 1958, the State Economic Commission listed the press wine into national famous products. Cultural allusions Lu You, a great poet of the Song Dynasty, praised: "To keep the coat of clothing as a dust, and to make a fragrant alcohol in the middle of the sage." The first provincial people's congress representative, the famous mathematician He Lu, gave a high evaluation after drinking this wine: “The wine in the middle of Baoning is like amber, the taste is mellow, and it is recommended to mass production.” Production Process The production process of Baoning is unique. It uses more than 100 kinds of precious Chinese medicines, such as Tianma, Cinnamon, Poria, Pinellia, Jujube, Amomum, and Radix, to make koji, using barley, wheat and locally produced red sorghum as raw materials. In the distilled raw grain, after solid fermentation, the pressed wine masterwort is obtained, and then the common distiller's yeast is added, and the appropriate amount of mother's grains is added, and the food after the steaming is fermented to obtain the base wine of the pressed wine, and then with the rock sugar, the pollen, etc. The cylinder is filled into the kiln, keeps a certain temperature, and is stored for one year. When the kiln is opened, it becomes a wine. It is precisely because of this "pressure" that the original 60-degree base wine, after entering the kiln for one to three years, when the kiln is opened, it miraculously becomes a low-grade wine of about 26 degrees; Any color, naturally becomes translucent amber.

Technical requirements for quality of Baoning press wine 1. Requirements for raw materials Red sorghum: The selection of red sorghum planted locally in Suizhong should comply with the relevant national standards; Glutinous rice: The selection of glutinous rice grown locally in Suizhong should comply with the relevant national standards; Wheat: The selection of wheat grown locally in the sorghum should be in accordance with the relevant national standards; Brewing water: high-quality domestic water in the deep well water or Jialing River basin in the area of ​​production, the water quality meets the national drinking water standards; 5. Pressed wine: cinnamon, jujube, houttuynia, alfalfa, licorice, gastrodia elata, Amomum villosum After being crushed and blended with bran, it is made by a unique traditional processing technique. Second, the process requirements Process: (1) Production of Xiaoqu Liquor: raw material → initial steaming → boiled grain → re-steaming → cooling down the curve → into the box → out of the box → fermentation → distillation (2) production of pressed wine: raw materials → cooking in the pot → cooling and mixing Pressing wine → fermentation → into the barrel plus Xiaoqu liquor, spring water mixing → sealed fermentation → sputum fermentation → fine filtration → packaging → finished product 2. The key control link of the production process: the use of secondary feeding, four fermentations, the key control link is the control of the pressure, temperature and time. (1) accurately measure the raw materials (red sorghum, glutinous rice) into the pot and add water to cook; (2) the food after cooking is mixed into the koji when the temperature drops to about 24 to 26 °C; (3) at a temperature of 24 to 26 °C Fermentation for 24 to 30 hours; (4) The glutinous rice and sorghum after fermentation are placed in the fermenter and infiltrated into the mixture of deep well water and Xiaoqu liquor, and the mixture is sealed and fermented. The temperature during fermentation is maintained at about 26 to 28 ° C for the time. 10 to 15 days; (5) After the initial filtration, the wine is filled into the tank to 70% full, and a small piece of pig oil is suspended on the wine with a purlin, sealed and stored for one to three years. After the kiln opens the cylinder; Third, the quality characteristics 1. Sensory features: (1) Color: amber, translucent, no suspended matter; (2) odor: with a special honey scent, no odor; (3) taste: moderate sweet and sour taste, alcoholic taste, refreshing wine. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production area of ​​Baoning can submit an application to the Quality and Technical Supervision Bureau of Yuzhong City, Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.