"Southern country soup ditch wine, open altar Shilixiang" - Tanggou wine is a famous Chinese historical and cultural wine, dating back nearly 800 years. Tanggou wine is an authentic sorghum wine. Tanggou wine brewing mainly has two processes of koji and biological fermentation. The raw materials for the koji are barley, wheat, peas, and the thiamine in the peas undergoes Maillard reaction to produce a heterocyclic compound, which is a precursor of the wine aroma. The cost of sorghum is relatively high compared to rice and corn. At present, most wine companies in the country have begun to use compound brewing. Tanggou still insists on single grain brewing and adheres to traditional formula.

(1) Climate. Tanggou, the origin of Tanggou liquor, is located in the southern margin of the northern temperate zone. It has abundant rainfall and four distinct seasons. It is suitable for planting and growing of agricultural and auxiliary crops and breeding of various microorganisms. It is very conducive to the production of medium-high temperature koji and the production of many microbial populations. And the enzyme system gives the soup ditch a unique flavor. (2) The soil soil texture is sticky, and the soil contains a large amount of humus and beneficial bacteria, which constitutes an indispensable flora for koji and wine making, which creates the unique flavor characteristics of Tanggou wine. This is why the soup ditch is self-contained and cannot be easily rebuilt. (3) The water system is located on the three sides of Tanggou Town. It belongs to the Nanling water system and is rich in groundwater resources. It is the tectonic system of the Quaternary alluvial loose deposits. The water is clear and transparent, slightly sweet and refreshing, and has low hardness. It is rich in beneficial trace elements and minerals necessary by the human body. It has been identified as the natural mineral water containing bismuth and metasilicate. It is also unique in the country, forming an important factor in the characteristics of Tanggou wine "not on the head, not on the throat, not thirsty after drinking". Inside the Tanggou Winery, where the history and culture are rich and aromatic, there is a pond full of magical legends. After the wind, it will drift through the faint fragrance. Here, there is a beautiful legend. At that time, Qi Tian Da Sheng Sun Wukong clamored for the Heavenly Palace, which smashed the Queen Mother’s banquet, which made the immortals unhappy. The cup of the wolf has not been cleaned up, and the succulent succulent sneak sneak back to the banquet, and the scented scent of the sacred sacred scent of the sacred mother's sacred scented scented scented scented scented scented scented scented scented scented scented scented scented scorpion The belly of the bulging belly kicked. For a kick, it’s a big fight. It’s just like playing in the ancient town’s Tanggou. Under the fall, the sap of the scented scent of the scorpion’s belly is squirted out into a braided spring pool. This is the soup ditch. The birthplace of fine wine - 鳖大汪. At the same time of award-winning, Tanggou Liquor has won wide acclaim from party and government leaders, celebrities and scholars. At that time, he was Secretary of the Jiangsu Provincial Party Committee, Vice Premier of the State Council Hui Liangyu, former Secretary of the Central Secretariat, Qi Xingwen, then Secretary of the Jiangsu Provincial Party Committee, Vice Chairman of the Standing Committee of the National People's Congress, Gu Xiulian, Chairman of the All-China Women's Federation, Zhang Xuwu, Vice Chairman of the National Committee of the Chinese People's Political Consultative Conference, Jiangsu Province Party Secretary Liang Baohua, then Governor of Jiangsu Province, former Governor of Hebei Province Ji Yunshi, former Party Secretary of Inner Mongolia Autonomous Region Zhou Hui, former Secretary-General of the National Committee of the Chinese People's Political Consultative Conference Zeng Tao, former Jiangsu Provincial Party Committee Deputy Secretary Gu Hao, General Political Department of the Chinese People's Liberation Army The former Minister Chen Qitong and the famous actors Siqin Gaowa, Wu Haiyan, Jiang Kun, Wang Xingang, Tang Jiezhong, Liu Guanxiong and Liu Lanfang visited the Tanggou Winery to inspect and guide the work. Dr. Wang Huosheng, a Canadian Chinese, tasted the Tanggou wine and gave a gift to the "National Township Wines and the Four Seas". The former Minister of the Ministry of Culture and Culture of the Chinese People's Liberation Army Chen Qitong tasted the Tanggou wine title: "Open bottle of fragrant, lip-flavored Long, Shantou Maowei, better than Du Kang" and "Ultra-Emperor mother-in-law peach wine, real drinking soup ditch million elderly"; former chairman of the Chinese Calligraphers Association, Beijing Normal University professor, famous calligrapher Qi Gong tasting Tanggou wine I wrote down: "A simmering soup ditch, a thousand bones still fragrant, distant to know the East China Sea, day and night drunks township" and "guests have not been drunk, and the re-enactment of Tianshui out of the South, today's old Xinxin is full, not appreciative A beautiful poem entitled "Addictive and therapeutic", the title is donated to Tanggou Winery; the famous painter Chen Dayu said: "Bai Li Wenxiang is drunk, the world is famous for Tanggu" to praise Tanggou Daqu; famous painter Xu Jiumue and Ji Yan荪, Xiao Yu, Wu Zhongqi, and Xiao Ping all donated Tanggou wine to Mobao. What is meaningful is a poem that has been co-operated by two generations of poets for more than 200 years. This is unique in the history of Chinese wine culture in 5,000 years. The well-known poet Hong Sheng Jiuwen was famous for the soup ditch. After the drink, he wrote "Nanguo Tanggou wine, open the altar Shilixiang----" and was drunk. Until the contemporary calligrapher and former president of the Palace Museum in Beijing, Xu Bangda, drunk the Tanggou wine in December 1985, he continued to write "Tao Ran has a discretion, so it is drunk as a hometown", and then perfected this poem. However, it was a pity after Hong Sheng’s death. Brand building brand is both an image and a lifeline of a company. Tanggou people establish a strong brand development concept, use high-quality Tanggou liquor, and strive to build Tanggou and two-phase and two strategic brands. Take "Tanggou Tibetan-Chinese Kung Fu" as the core of the brand, with "fragrance The mellow and flavor-like flavors are not glamorous, clean but not widowed, but not light, sweet and not greasy. According to historical and traditional paths, the “Tanggou 窖藏” brand has been developed and promoted, and Chinese philosophy has been realized. The perfect combination of brewing techniques and traditional Chinese food culture. With the core appeal of “Gathering Dacheng – Two Phases” and “Tian Di Ren He” as the main line of the brand, the two-phase and brand of Chinese traditional “harmony” culture and the construction of a harmonious society and Chinese liquor are developed and launched. The “Tanggou 窖藏” brand contains the harmony of “Heaven and Man” and the elegance of “Outside Confucianism” in the Chinese cultural system, which has raised the corporate brand to a new height. The overall planning and image packaging design of the product also infused a rich cultural element, which further extends the connotation of wine culture and history and culture.

Technical requirements for quality of Tanggou liquor (1) Raw materials. 1. Gaochun: It adopts high-quality sorghum produced in Liaoning, Hebei and Inner Mongolia. 2. Wheat: High quality wheat produced along the Caohe River must be used. 3. Barley: High quality bare barley produced along the Caohe River must be used. 4. Pea: High quality peas in accordance with GB10460-008. 5. Qujing: The surface of the block is covered with white spots. The section is brown and yellow. The color of the snack is yellowish white with a special thick aroma. Moisture: 12 to 15% (after storage); acidity: 0.90 to 1.20 degrees; starch: 55 to 60%; saccharification power: 240 to 800%; liquefaction power: 2.50 to 6.00%; fermentation power: 1.00 to 1.60%. (2) The process of making music. Medium and high temperature koji is the production of Tanggou wine. In order to improve the quality of Tanggou liquor, the medium-temperature koji and high-temperature koji production process are used to produce different quality finished koji, and then different storage periods according to the brewing process requirements. The medium and high temperature songs are blended according to a certain ratio. In culture management, the controlled temperature is 2 to 5 degrees higher than the low temperature curve, and 10 to 15 degrees lower than the high temperature curve, in the middle of the two. 1. Medium temperature curve process: wheat (60%), barley (30%), peas (10%) → moist material → mixing → crushing → adding water mixture → mold clamping → stepping → cool sweat → entering the room Bacteria management→Flipping and smashing→Storage storage→Finished product 2. Process requirements: (1) Wheat: Barley: The peas are stirred evenly at 6:3:1. (2) The moisture content of the moisturizing material is 3% to 5%, and the plum petals that are not badly rotted are pulverized, and the moisture content of the mixture is 39% to 4l%. (3) Main fermentation period: 4 to 5 days in spring and autumn and 3 to 4 days in summer. (4) The period of the fire is 5 to 10 days; the period of the fire is 7 to 10 days; the temperature of the fire is 59 to 61 degrees for more than seven days; the period after the fire is about 10 days. (5) The culture period is 36 to 40 days. (6) Storage for 3 to 6 months. 3. High temperature koji process: wheat (60%), barley (30%), peas (10%) → boring → mixing → pulverization → mixing with water → molding → stepping → curved billet → straw, chaff ↓ stacked culture → out of the house → storage in storage → finished high-temperature songs focus on the “heap”, covering tightly, mainly to keep warm. (3) Brewing process. Brewing along the traditional local winemaking methods, namely: using high-quality sorghum as raw material, medium-high temperature Daqu as saccharification starter, using high-quality groundwater in the protected area as brewing and sizing water, inheriting the “old five 甑” process, using continuous slag mixing Steaming, mud pool old solid state fermentation, slow steam distillation, low temperature mass wine picking, ceramic altar, underground wine cellar storage, carefully blended distilled liquor. 1. Brewing process requirements: (1) The mud pool of the age of more than 20 years is used as the fermentation tank. The mud is taken from the clay in the protected area and is cultivated according to the long-term domestication of the soup liquor. (2) Raw materials: high quality sorghum crushing degree: 4 to 6 petals. Grain to grain ratio: l:4 to 4.5 in winter and 1:5 to 5.5 in summer. The rice husk is fresh, dry and golden yellow. It has no mildew and no deterioration. It is steamed for more than 60 minutes before use and cools. The amount of rice husk is 20% to 30%. (3) The starch in the pool is between 18% and 22%, and between 18% and 20% in summer. The water in the pool is between 56% and 58%. The acidity of the pool is 1.2 to 2.2. (4) The stratification is ruined, and the grain is smashed into the bottom, and the bottom is still in the middle. The fermentation cycle is 45 to 120 days. (5) The mounting pressure is 0.10 MPa. The drinking pressure is below 0.05 Mpa. Truncated to the end, as of 1.5kg to 5kg. (6) steamed grain time slag 60±5 minutes, two slag 70±5 minutes, slag 80±5 minutes, steamed grain effect cooked but not sticky, no life inside. 2. Hook storage process: (1) The original wine is stored in the terracotta and earthen terracotta. (2) The finished wine is tune-up. The high-quality original wine stored for more than half a year is used as the base wine, and the special seasoning wine stored for more than five years is used for the adjustment. (3) The water for adding slurry is made of high-quality groundwater treated by reverse osmosis, and the conductivity is less than 100us/cm. (4) Quality characteristics. 1. Sensory features: Category requires alcohol, %vol color and aroma flavor style 53 colorless (or yellowish) transparent, no suspended matter, no precipitation, musk, elegant and sweet, and full bodied, coordinated, aftertaste Shuang has the unique style inherent in this product. 45 Musk is more elegant and sweeter, and the wine is fuller, the flavor is more harmonious, and the aftertaste is clean. 39 Musk is more elegant than sweet, low, not light, harmonious. After-smelling clean note: When the temperature of the wine is lower than 10 °C, white flocculent material or light loss is allowed to appear, and it should gradually return to normal when it is above 10 °C. 2. Physical and chemical indicators: the project requires alcohol, % vol total acid (as acetic acid), g / L total ester (as ethyl acetate), g / L ethyl acid, g / L solids, g / L ≤530.80-1.602.00-3.601.50-2.500.40450.60-1.401.80-3.201.20-2.200.50390.40-1.201.40-3.001.00-2.000.70 Note: The allowable tolerance for alcohol is ±1% vol3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of the geographical indication products of Tanggou Liquor can submit an application to the Quality and Technical Supervision Bureau of Guannan County, Jiangsu Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and is subject to national quality inspection. The General Administration announced the approval. The statutory testing agency for Tanggou Liquor is designated by the Jiangsu Provincial Bureau of Quality and Technical Supervision.