Linshui Liquor

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Linshui wine is a traditional Han wine. It is produced in Huoqiu Linshui Ancient Town, which is known as the Millennium Wine Country. The winemaking in Linshui area began in Tang, Xian Yuming and Xing Yuqing, and has been famous since then. During the Tang Dynasty, there were dozens of wineries and more than 1,000 residents in Linshui. The name "Lin Shui Yuquan" has a beautiful legend. According to legend, Zhu Yuanzhang of the Ming Dynasty ancestors wandered Huaixi in a small time, releasing cattle for people. A heatstroke dying wilderness was rescued by a villager named Yu Jie. Later, Zhu Yuanzhang became the emperor, sent Qin to the water to find a savior, and Gu Yuyu did not know where to go, and gave Lianquan a "salvation spring." When Zhu Yuanzhang drank the source of thought, he took the words of Yujie and Lianquan, and gave the name of Linshui as “Yuquan”. In the second year of Ming Hongwu (1369), Zhu Yuanzhang was a banquet in the court, and the special water wine was a royal tribute.

Technical requirements for quality of Linshui wine (1) Brewing raw materials. 1. Meet the national drinking water standards. 2. (2) Raw materials for making music. 1. 2. 3. Pea: The use of locally produced peas, the quality meets the requirements of national standards. (3) Key process requirements for koji making. 1. Moisture: Add 5% warm water to mix the moisturizer before crushing, so that the wheat is evenly drowned, and the moisturizing time is 4 to 6 hours. 3. Crushing: After crushing, the fine powder passing through the 20 mesh sieve in spring and winter accounts for 45% to 50%, and the fine powder passing through the 20 mesh sieve in summer and autumn accounts for 50% to 55%. Appearance requirements: rotten heart is not rotten skin. 4. Mixing and treading: The moisture content of the mixture is 38% to 40% in spring and autumn, and 40% to 42% in summer. It requires uniform water, no white powder and gray bag, no agglomerate, no water. 5. Arrival room music: the pitch of the song is 3cm to 4cm, the line spacing is 1cm to 1.5cm, the winter is near the summer, the bright slurry is sprayed, and the surrounding area is strictly covered. 6. Pesticides management: change the blank stacking form, change the spacing of the blanks, the line spacing and the upper and lower, inner and outer positions, ventilation and moisture. The medium temperature top temperature is maintained at 55 ° C to 60 ° C for 4 to 6 days, and the time for forming the song is 35 days; the temperature of the high temperature curved top is maintained at 68 ° C to 70 ° C for 3 to 5 days, and the time for forming is 40 days. (4) Brewing key process points. 1. 2. 3. Coronation: Grain to grain ratio is 23% to 25%. 4. Water addition: After adding water, the grain enters the pool by 53% to 58%. 5. Adding volume: 10% in medium temperature and 20% in high temperature. 6. The grain temperature is between 13 ° C and 20 ° C. 7. The acidity of the grain into the pool is 1.4 to 2.0. 8. The fermentation period of the grain is 30 to 60 days. 9, storage: grading, segmentation of wine, into the base wine alcohol ≥ 62% vol, Taotan cave storage for more than 3 years before allowed to blend. (5) Quality characteristics. 1. style. Ester g/L1.0-2.03. 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 Linshui wine production may apply to the Huoqiu County Quality and Technical Supervision Bureau of Anhui Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.