Donglan Momi is made from Momei as the main raw material. The wine is mellow and sweet, and the wine is fragrant and refreshing. It is a unique health wine in the south. It can be used as a high-alcohol drink to relieve alcoholism. It can be used as a health drink to relieve fatigue. Suitable for long-term drinking can make hair and strengthen the body. Longevity.

Technical requirements for quality of Donglan Momi wine I. Raw materials 1. Momi: The use of Momi produced in the production area is in line with the national rice standard. 2. Liquor: Maiqu. 3. Water: The spring water in the area of ​​production, the water quality meets the national drinking water standards. Second, the production process 1. Select materials. The Donglan Momi millet is shelled and sieved out of the rice. The surface of the rice surface must be preserved when the glutinous rice is unshelled. 2. Steamed rice. After soaking the Tolan Momi for 12 hours with water, the water was drained and heated to form a rice noodle. The rice must be steamed, and there should be no white hearts in the rice. 3. Mix the song. Pour the rice with rice on a clean countertop and let it dry. When the rice is cooled to 25 degrees Celsius, add a proper amount of koji and mix well. 4. Saccharification. The rice rice after the simmering is placed in a saccharification tank or a saccharification tank, and allowed to stand for 3 to 7 days to be naturally saccharified. 5. Into the tank fermentation. The saccharified rice is placed in the tank, and the wine is fermented to an alcohol level of about 8 degrees. According to the demand, the locally produced alcohol is sealed at a temperature of about 30 degrees (the ratio of adding Xiaoqu liquor should not exceed 1:1). When the product is made of Donglan Momei with an alcohol content of 8 to 13 degrees, it is not necessary to add Xiaoqu liquor. It is allowed to stand in a room temperature environment below 25 degrees Celsius for 3 months to 1 year. 6. Press filter. After the fermentation, the wine cellar and the wine are separated and filtered, and the wine is filtered. 7. Cave. After the smog is filtered and clarified, the smoky wine is heated to about 70 degrees Celsius. Finally, the Momi wine will be placed in the pottery jar, sealed and stored in a cave protected from light, and the cave time is more than one year. Third, the quality characteristics 1. Sensory requirements. The project requires dark brown color, clear and transparent, allowing aromas of trace aggregates to have the rich mellow characteristics of yellow wine and the unique sweet musk flavor of Momi itself. It is sweet and mellow, soft, harmonious, and has no odor. Typical style 2. Physical and chemical indicators. Item index Alcohol (20 ° C) / (% vol) 8.0 ~ 22.0 non-sugar solids, g / L ≥ 18.5 total sugar (in terms of glucose) g / L u003e 100 total acid (in lactic acid) g / L4.0 ~8.03. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of the production of Donglan Momi wine can apply to the Industrial and Commercial Administration and Quality and Technical Supervision Bureau of Donglan County, Guangxi Zhuang Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region. Announcement after approval by the General Administration of Quality Supervision, Inspection and Quarantine. The testing organization of Donglan Momi wine is selected by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region in the testing institutions that meet the qualification requirements.