Heqing Dry Wine is produced in Yunhe Town, Heqing County, Dali Bai Autonomous Prefecture, Yunnan Province. It has a long history and profound cultural heritage. It was founded in the Ming Dynasty (AD 1436—1449) and spread in western Yunnan for hundreds of years. Development, with a good market reputation, won a number of honors, has now become the leading wine in Yunnan liquor industry.

Heqing Dry Wine is produced in Yunhe Town, Heqing County, Dali Bai Autonomous Prefecture, Yunnan Province. It has a long history and profound cultural heritage. It was founded in the Ming Dynasty (AD 1436—1449) and spread in western Yunnan for hundreds of years. Development, with a good market reputation, won a number of honors, has now become the leading wine in Yunnan liquor industry. In order to ensure the quality and characteristics of Heqing dry wine products, further enhance the popularity of Heqing dry wine and improve the market competitiveness, the Heqing County People's Government submitted an application for the protection of geographical indication products in April 2013, and on June 13, 2013 Approved by the General Administration of Quality Supervision, Inspection and Quarantine of the State Council for the Acceptance of Protection of Geographical Indication Products for Products Covering Zhouhe Squid (No. 76 of 2013); on August 21, 2013, the product passed the technical form of the expert group organized by the General Administration of Quality Supervision, Inspection and Quarantine. Review, on February 13, 2014, the General Administration of Quality Supervision, Inspection and Quarantine issued the No. 13 announcement in 2014, officially approved Heqing Dry Wine to implement the protection of geographical indication products, and is the first liquor geographical indication product in Yunnan Province. Heqing dry wine uses dry koji as saccharification starter, and uses high quality barley from Heqing as raw material. Yunlong Town Xilongtan spring water is used for brewing water. It is solid-state cooking, solid saccharification, solid small-scale fermentation, solid-state distillation. . In the distillation process, while picking and picking, measuring the quality of wine, according to the quality of the altar, grading storage, storage time in the pottery jar shall not be less than 3 years. The dried koji adds 56 kinds of Chinese herbal medicines such as Angelica and Cinnamon from the sorghum, so that the dried koji contains a large number of microorganisms. The microorganisms are mainly mold and yeast, and grow, saccharify and ferment during saccharification and fermentation. It plays a vital role in saccharification and fermentation. At the same time, the fragrant and odorous substances and volatile components improve the taste of Heqing dry wine, enriching the composition of Heqing dry wine, making the wine more full and taste more mellow. It has the characteristics of clear, sweet, cool and clean. It is typical, regional and representative in Yunnan Xiaoqu wine. The origin of Heqing dry wine, there is a story of legendary and mysterious rhyme in the folk, this wine is said to be the old man of Qianlong under Jiangnan, at a dinner party, after the Xilongtan wine produced by Heqing, I feel that there is a feeling of clearness in the mellow taste; in the sweetness, there is a kind of wild fragrance. The Qianlong old man who tasted the delicious nectar of the world, after a sip of it, actually praised: "This is really a rare wine in the world! Dukang is alive, it may not be able to brew such a good wine." So this will Wine, Royal Seal is a tribute to the tribute to the court every year, and it is regularly tribute on time. This wine name was also made into a dry wine, the meaning of the words, the patent owner of this wine, he is a grandfather. This can also be confirmed and reflected in the folk songs that have been circulated in the northwestern part of Yunnan: "Lijiang 粑粑 Heqing wine, Jianchuan carpenter everywhere." Heqing wine has been very famous since ancient times in the northwestern part of Yunnan. It can be described as "a household name". And Heqing's famous ham, blowing liver, porphyrin 酢 ... famous food, is built in Heqing Xilongtan water (heqing and Longtan township reputation!) and dry wine, they are independent The delicious and delicious place of the road is also created by Heqing's Longtan water and dry wine. It really fulfilled the sentence: "A party of water and soil, raising a person." This is also the same reason: one side of the wine, it will create a party of food.

Technical requirements for the quality of Heqing dry wine 1. Raw material requirements 1. Brewing water: from the West Longtan spring water in the production area, the water quality meets the national drinking water regulations. 2. 3. Chinese herbal medicine: comply with the relevant national regulations on food and medicine. 4. Liquor: in line with relevant national regulations. Second, the process requires barley as the main raw material, koji as a saccharification starter, low-temperature bactericidal saccharification, low-temperature clinker into the ceramic altar fermentation, low-temperature wine, quality wine picking, ceramic altar grading storage and other traditional small curved solid-state brewing process . Third, the production of key control links 1. The koji process: rice flour, wheat bran → (add 56 flavors of Chinese herbal medicine seed water) mix the song → 揉 → → into the curved room → culture bacteria → sweating → cover grass sprinkling water → Pei Xiang → turn → dry head burning → turn → Drying, burning, tumbling, drying, smashing, smashing, smashing, storage. 2.56 Chinese herbal medicine seed water preparation: Chinese herbal medicine → water soaking → planting water. 3. Winemaking process: (1) Soaking of raw materials: soaking barley cold water for 18 hours to 22 hours, and the heart rate is over 80%. (2) rinsing: After the water is removed from the granules, rinse and rinse until no odor. (3) Initial steaming: After the gas is even, the steam is initially steamed for 25 minutes to 30 minutes. More than 80% of barley granules are required to have a 1 mm to 2 mm rip. (4) Boiled grain: The boiled grain water is flooded over the grain surface by 20 cm to 30 cm, the atmosphere is slightly boiled, and then the gas is not turned over, and the opening rate is over 80%. It is required that the grain does not have a top hand, no white heart, and a small turn of seven to eighty percent, but it cannot be boiled. (5) Re-steaming: After the upper gas is uniform, the atmosphere is re-steamed for more than 45 minutes, and more than 98% of the barley granules are open. (6) Cooling and lowering: Heqing dry koji is 10 冬天 in winter, 8 夏天 in summer, 26°C to 30°C in winter, and 20°C to 26°C in summer. (7) Into the box: the temperature of the box is 25 ° C to 27 ° C in winter and 20 ° C to 25 ° C in summer. (8) Pestic bacteria: the culture time is 24 hours to 26 hours, the culture temperature is 32 ° C to 34 ° C, the mycelium grows vigorously, there is a sweet white wine aroma, slightly acidic, slightly sweet, no astringency and wine taste. (9) Fermentation into the pottery: The ratio of the proportion of the proportion of the mixture is 1:0.5 to 1:1, and the temperature of the cultured grain and the mixture is accurately controlled. The fermentation period is 21 days to 30 days. (10) Distillation: The temperature of the flowing wine is controlled at 25 ° C to 30 ° C. (11) Quantitative wine picking: The wine head is taken at 7% and stored in grades. The wine intake should not be lower than 53% Vol. (12) Storage: The storage time in the pottery jar is not less than 3 years. Fourth, the quality characteristics 1. Sensory characteristics: colorless or yellowish, clear and transparent, no suspended matter, no precipitation (Note: when the wine temperature is below 10 ° C, white flocculent precipitation or loss of light is allowed. Above 10 ° C should Gradually return to normal), pure fragrance, elegant scent of koji and wheat. 2. Physical and chemical indicators: (1) High alcohol: alcohol content 41% vol to 68% vol; total acid (by acetic acid) content ≥ 0.45 g / L; total ester (as ethyl acetate) content ≥ 0.70 g / L . (2) Low alcohol: alcohol content 36% vol to 40% vol; total acid (calculated as acetic acid) content ≥ 0.35 g / L; total ester (calculated as ethyl acetate) content ≥ 0.55 g / L. 3. 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 of Heqing dry wine may apply to the Quality and Technical Supervision Bureau of Heqing County of Yunnan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of Yunnan Province and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.