Fangxian Yellow Wine (Fangling Yellow Wine), special product of Fangxian County, Hubei Province. Fangxian County is located in the northwestern part of Hubei Province. It is called Fangling in the ancient times. It is named after the “longitudinal and long-distance Qianli, the mountain forest, the four forests, its solid Gaoling, and the houses”. It is the famous “hometown of yellow wine” in the country. "Fangling Yellow Wine" has a long history. It was called "Fengjiang Royal Wine" and "Emperor Royal Wine".

Technical requirements for the quality of Fangxian Yellow Wine 1. Raw materials 1. Glutinous rice: Use glutinous rice in the area of ​​origin. 2. 3. Saccharification starter: It is a small song produced by rice and gardenia in the production area. Second, the process of making music 1. Process: blanking → cultivating bacteria → forming music. 2. Water is added to make a sphere having a diameter of 2.8 cm to 3.2 cm. (2) Breeding: control room temperature from 28 ° C to 32 ° C, after 24 hours of cultivation; control room temperature at 30 ° C to 35 ° C, culture for 48 hours; room temperature control at 24 ° C to 26 ° C, distiller's yeast stay indoors for 24 hours. 3. Chengqu: Dry the room temperature to 38 ° C to 41 ° C to dry the tide. Control the moisture content of the koji to 11%. Third, the winemaking process 1. Process: immersed rice → steamed rice → cold rice → pre-fermentation → post-fermentation → pressing → clarification → sterilization → filling. 2. (2) Pre-fermentation: The cooled rice is placed in a fermentation tank, and the rice koji (7 原料 of the raw material amount) is uniformly mixed, and the temperature of the product is controlled at 23 ° C to 25 ° C. After 24 hours into the tank, the fermentation temperature was controlled at 23 ° C to 25 ° C and fermented for 7 days. (3) Post-fermentation: fermentation at room temperature for 25 days to 30 days. (4) Pressing, clarifying, sterilizing, filling: separating the yellow liquid and the distiller's grains, clarifying the wine at room temperature for more than 3 days, taking the supernatant and filtering through a filter, and instantaneously sterilizing and filling. Fourth, the quality characteristics 1. Sensory features: yellowish color, clear and transparent. It has the rich mellow and elegant scent of yellow wine, and has no peculiar smell. The taste is mellow, soft, fresh and refreshing. The wine is coordinated and has the typical style of yellow wine. 2. 20 ° C) / (% vol) 8.0 ~ 24.0 total acid (with lactic acid juice) / (g / L) 4.0 ~ 8.0 amino acid nitrogen (in N) / (g / L) ≥ 0.350.30 pH 3.5 ~ 4.6 β -Phenylethanol/(mg/L) ≥40.0 (2) Traditional sweet yellow wine: Item excellent grade primary and secondary total sugar (with glucose juice) / (g / L) ≥ 100 non-sugar solids / (g / L ≥ 23.020.016.0 Alcohol (20 ° C) / (% vol) 8.0 ~ 16.0 total acid (with lactic acid juice) / (g / L) 3.8 ~ 8.0 amino acid nitrogen (in N) / (g / L) ≥ 0.300.250.20pH3.5～4.6β-phenylethanol/(mg/L) ≥30.0 ​​(3) Refreshing semi-sweet yellow wine: Item first grade total sugar (with glucose juice) / (g/L) 15.0 ~ 80 Non-sugar solids / (g / L) ≥ 10.08.0 alcohol (20 ° C) / (% vol) 8.0 ~ 16.0 pH 3.5 ~ 4.6 total acid (with lactic acid juice) / (g / L) 3.8 ~ 8.0 amino acids Nitrogen

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Producers within the scope of the production of rice wine in Fangxian County may apply to the Bureau of Quality and Technical Supervision of Fangxian County of Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Fangxian Yellow Wine is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.