Fengcheng Laojiao Liquor Liquor Liquid is clear, the wine is rich, the wine is soft, and the wine is full-bodied. The high-quality red sorghum is used as the main raw material, and the white koji and various fragrant yeasts are used as saccharification starters. It is carefully blended with the process of long-term fermentation, quality picking, and long-term storage of “Old Five”, “Steamed Mix” and “Mulberry Loach”.

Technical requirements for quality of Fengcheng Laojiao wine 1. Requirements for raw materials and accessories 1. Gaochun: It adopts high-quality northeast red sorghum, the quality meets the requirements of national standards, and the weight is ≥720g/L, the starch content is ≥61%, and the tannin content is ≤0.5%. 2. 3. Bran: It is made of high-quality wheat bran, corn and rice, and is mechanically ventilated. The outer surface color is consistently golden yellow, with a uniform distribution of brown hyphae, hyphae growth is full, no sandwich, black heart and other phenomena (saccharification power ≥ 450u / g). 4. Large-cylinder yeast: the number of microscopic cells is 0.8 billion to 120 million/ml, the rate of germination is 30% to 40%, and the mortality rate is ≤5%. Second, the process requires the use of traditional steaming into the old Wuji process, with bran and large-cylinder yeast as the saccharification starter, low temperature into the sputum, brick mud sputum solid long-term fermentation, mass wine picking, grading long-term storage, blending. 1. Key control points: (1) High temperature accumulation: the wine cellar is distributed into a trapezoidal height ≤ 60cm, natural temperature rise (≤ 50 ° C), no more than 48 hours; (2) long-term fermentation: 30 days; (3) high temperature flow Wine: The temperature of the wine is 25 to 30 °C; (4) Long-term storage: storage in a liquor storage room with good natural temperature, ventilation and good insulation effect. The original wine is stored in wooden wine sea (pig blood, mulberry paper inner seal) for more than three years and then shipped to the factory for distribution. Third, the quality characteristics 1. Sensory features: (1) 38% vol-44% vol: project indicators color and appearance colorless (or yellowish) clear and transparent, no suspended matter, no precipitation aroma with a significant sauce, elegant aroma, empty cups The long-lasting taste is full, full-bodied, long-lasting, and typical in style. When the temperature of the wine is below 10 °C, white flocculent material or light loss is allowed. When it is above 10 °C, it should gradually return to normal. (2) 45% vol-58% vol: project indicator color and appearance colorless (or yellowish) clear and transparent, no suspended matter, no precipitation aroma with prominent sauce, elegant and delicate aroma, empty cup, lasting taste and fullness Mellow, harmonious, long aftertaste, style typical When the temperature of the wine is below 10 °C, white flocculent material or light loss is allowed. When it is above 10 °C, it should gradually return to normal. 2. g/L ≥1.5 ethyl hexanoate, g/L ≤ 0.2 ethyl lactate, g/L ≥ 1.0 solids, g/L ≤ 1.50 (2) 45% vol-58% vol: project index alcohol, % vol45 %vol-58% vol total acid (calculated as acetic acid), g/L ≥ 1.2 total ester (calculated as ethyl acetate), g/L ≥ 2.0 ethyl hexanoate, g/L ≤ 0.2 ethyl lactate, g/ L ≥ 1.0 solids, g / L ≤ 1.503. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the Fengcheng Laojiao wine production area may apply to the Quality and Technical Supervision Bureau of Fengcheng City Phoenix Economic Management Zone of Liaoning Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Liaoning Quality and Technical Supervision Bureau. Announced after approval by the General Administration of Inspection and Quarantine. The testing agency of Fengcheng Laojiao Wine is selected by the Quality and Technical Supervision Bureau of Liaoning Province in the testing institutions that meet the qualification requirements.