Lutaichun wine is produced in Ninghe County, Tianjin. As a model of high-quality wine, Lutai Chunyuan Liquor has a unique historical and traditional cultural connotation. It has a pure, soft, clean and harmonious product style, representing the original cultural wine of traditional brewing techniques for three hundred years.

Quality characteristics Lutaichun wine originated from the Kangxi period of "Dehe Wine Restaurant". It is a pure grain solid-state fermentation, listed in the early seventies, the liquor master Zhou Henggang for the Lutai spring wine "quote phenol 酩 long-term storage , provoked the group of bee-eaters to come again, Du Mu treatment intestines to ask, the car to drive to the Lutai u0026quot; verse. The wine has aroma, richness and elegance, and the taste is soft and sweet. The taste is long and clean, the wine is full and full, and the style is typical and unique. It won the gold medal of the first food fair and many international awards. It has been awarded Tianjin for many times. The famous city product is the old famous wine in Tianjin. Nutritional ingredients 100% Lutai Chunqingxiang Daqu puree wine, adhere to the traditional brewing of high-grade distilled liquor brewed by steaming and burning pure grain solid-state fermentation process, to maintain the natural flavor of the wine. Distilled spirits still contain higher alcohols, fatty acids, aldehydes, esters and a small amount of volatile acids and non-volatile acids. For example, it contains formic acid, acetic acid, butyric acid, ethyl acetate, ethyl butyrate, decyl acetate, decyl butyrate, a small amount of propanol, butanol, decyl alcohol and the like. Edible effect A small amount of alcohol and alcohol (about 10%) can increase the secretion of saliva and gastric juice, and promote digestion and absorption of the gastrointestinal tract. Ethanol is rapidly absorbed in the gastrointestinal tract, and low concentrations of wine are easily absorbed in higher concentrations. Most of the ethanol that enters the body is completely oxidized, releasing heat, and a small amount of unoxidized ethanol is mainly discharged through the kidneys and lungs. Moderate amounts of ethanol promote blood circulation and dilate skin blood vessels, so the skin is often rosy and warm, but it does not last long, and eventually the heat is dissipated. Ethanol can reduce the brain's inhibitory function and show a longer period of excitement. Non-distilled wines have different levels of nutritional supplementation. Lutaichun puree wine is unmatched by ordinary white wine. After drinking, it is not easy to get on the head and it is less irritating to the body. When cooking delicious dishes, use the right amount of wine to pick up the fragrance and make the dishes sweet and delicious. Because the main component of the wine is -, the boiling point is low, once heated, it is very volatile, it will take away the strange smell of fish, meat and other animals. Similarly, when you use animal fat to cook dishes, add some wine and you will also get delicious results. [Use] for phlegm syndrome, unfavorable meridians, limb pain, restraint; chest sputum, chest and yang, non-disclosure of chest, chest pain, or chest pain; blood stasis or chilly stagnation of the disease; tired and tired after fatigue, Sore limbs. [Usage] Drink directly or warmly. Decoction with medicine or with liquid medicine, take some pills, powder medicine, and soak some foods and medicines. Production environment Lutaichun wine brewing water is derived from the Yanshan Mountains. After several mineralizations, the water contains moderate amounts of oxygen. It is a weakly alkaline natural mineral water, which is the best water quality for white wine brewing. The specific natural conditions give the Lutai Chun wine a unique flavor. For a long time, Lutai produces a good reputation for wine, and Lutai Spring Wine is named after it.

Technical requirements for quality of Lutaichun wine (1) Process requirements for sauce flavor. 1. (2) Sorghum: starch content ≥ 60%, the quality meets the relevant standards. (3) Wheat: The quality meets the requirements of relevant standards. 2. 3. Production process points: high-quality sorghum, wheat, bran as raw material, using Hanoi white yeast and high temperature Daqu, ester-producing yeast, etc. as saccharification starter, using steaming and burning (gelatinization and distillation separately), accumulation of net fungus It is fermented in the pool, distilled from the pool, and the original wine is placed in a storage container, which is naturally matured and aged. (1) Brewing Dianchi: The bottom of the brewing production workshop is padded with about 20cm of mud at the bottom of the Dianchi Lake. The mud is mainly formed by the black mud or underground soil formed by the long-term sedimentary humification of the loquat leaves. . (2) Stacking and moistening: crush the raw materials by four, six or three or seven petals, add 10% to 15% bran, and moisturize with more than 85 °C, add water and mix well, then use Yang The slag machine is played once and the lubricant is piled up. (3) Stacking net bacteria: the stacking temperature is 26 ° C to 30 ° C, the stacking top temperature is 35 ° C to 50 ° C, and the time is controlled at 44 to 48 hours. On the surface, there are a lot of white spots (colonies) appearing, and you can get into the pool with a strong fruit aroma and sweetness. (4) Quantitative wine extraction, grading storage: according to the difference of the composition content of each distillate wine, grading, segmentation of wine, into the base wine alcohol 53% vol to 58% vol, grading into storage containers for storage . (5) Storage container and storage time: use storage container ceramic altar, wine sea and large container for continuous quality storage; new wine into the altar or wine sea after storage at room temperature, combined into large container according to quality, constant temperature (temperature at 10 ° C Store at 25 ° C), the cumulative storage time of more than three years is allowed for product blending. (2) Luzhou-type process requirements. 1. (2) Sorghum: starch content ≥ 60%, the quality meets the requirements of the corresponding standards. (3) glutinous rice: The glutinous rice produced in Jiangsu area is used, and the quality meets the requirements of the corresponding standards. 2. 3. Production process points: medium-temperature, medium-high temperature Daqu, ester-producing yeast as a saccharification starter, part of the mud-bottom brick pool (built in the 1970s), part of the muddy mud, solid-state fermentation 40 Up to 60 days, mixed steamed and mixed, mass-produced wine, grading storage, blending and seasoning. (1) Winemaking Dianchi: The muddy mud is mainly cultivated by the black mud in the ground of Lutai Town, which is transformed by eucalyptus leaves and long-term sedimentary humification. The Dianchi Lake is staggered, and the fermented mature mud is built with a 10cm wall and the bottom is covered with 30cm organic mud. (2) Brewing song: It adopts medium temperature, medium and high temperature Daqu, and then adds ester-producing yeast or citron, which is rich in various kinds of bacteria, which makes the flavored wine have a unique flavor. (3) Quantitative wine extraction, grading storage: according to the difference of the composition content of each distillate wine, grading, segmentation of wine, storage alcohol content ≥ 62% vol, graded into storage containers for storage. (4) Storage container and storage time: traditional pottery jar, wine sea, large container as the wine container and wine storage container, stored at regular temperature, constant temperature (temperature between 10 ° C and 25 ° C), accumulated storage time of one and a half years Above, it is allowed to be used for product blending. (3) Quality characteristics. 1. Exquisite, empty cup, long wine, more mellow, soft, empty cup, fragrance style, typical style of this product, this product has obvious style. When the temperature of wine is lower than 10 °C, white flocculent substance is allowed to be lost or lost. Light. (2) Physical and chemical indicators: Item index Excellent grade 1st alcohol degree 50～55% vol total acid (calculated as acetic acid)≥1.5 g/L≥1.4 g/L total ester (calculated as ethyl acetate)≥2.5 g/L The allowable difference between the measured value of ≥2.0 g/L alcohol and the labeled value is ±1.0% vol2. Luzhou-flavor type: (1) Sensory characteristics: Item requires alcohol degree 52% vol alcohol 38% vol color and appearance colorless or yellowish, clear and transparent, no suspended matter, no precipitation, aroma, musk, elegant and elegant Aroma, comfortable and elegant, mellow and soft, sweet and refreshing, harmonious flavor, long tail, mellow, soft, sweet and refreshing, harmonious flavor, tail style and long style have the unique style of this product. When the temperature of the wine is lower than 10 At °C, white flocculent precipitated material or light loss is allowed to occur, and it should gradually return to normal at 10 °C or above. (2) Physical and chemical indicators: the project requires alcohol content 52% vol alcohol 38% vol total acid (calculated as acetic acid) ≥ 0.60g / L ≥ 0.40g / L total ester (as ethyl acetate) ≥ 2.00 g / L ≥ 1.50 g / L ethyl hexanoate 1.20 ~ 3.00 g / L 0.60 ~ 2.50 g / L alcohol measured value and label indication tolerance is ± 1.0% vol3. Safety and other quality technical requirements: product safety and other quality technology Requirements must comply with relevant national regulations.

Apply to：
Producers within the Lutaichun wine production area may apply to the Ninghe County Quality and Technical Supervision Bureau of Tianjin for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Tianjin Quality and Technical Supervision Bureau and submitted to the AQSIQ for approval. announcement.