Taonan fragrant Liquor

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The brewing of Minnan fragrant wine originated from the “Donghaiyong” pot of the southern Fujian province in the late Qing Dynasty. It has a history of more than 120 years. According to the records of "Jilin Province", "Jinan County" and "Minnan Literature History", as early as the end of the Qing Dynasty, the officially-runned pot was the wine bureau, and the prince of the right-wing flag Tushiye Tu opened the Yu Nong at the West Taiben Station in the southern part of Fujian Province. The wine bureau, and set up a semicolon in Weinan, because the shareholders of Zhongqi Gaoliquan Shugong Ye Xihaiyong (ie: Bao Haiyong, Tu's brother), for the business of prosperity, such as "the East China Sea," said: "Donghaiyong" The cooking pot of the pot (now a winery) is still in accordance with the old-fashioned Yu Nong Wine Bureau, which is also engaged in grain and oil (in the west of Erwei Road, Dabeimen).

Technical requirements for quality of Minnan fragrant wine 1. Raw materials 1. Sorghum: Select high-quality red sorghum produced in the area of ​​origin, starch content ≥ 60%, other quality in line with relevant national regulations. 2. Second, the production process uses medium temperature koji as the saccharification starter, the muddy solid fermentation, mixed steaming and mixed burning, layered wine, quality wine picking, graded aging, blending. Third, the production of key control points 1. Dianchi Lake: It is required to use a mud pool with continuous use for more than 60 years. The wall of the Dianchi Lake is made of local yellow clay and has a thickness of ≥50cm. Apple, perfume pear, cantaloupe and other fragrant ripe fruit are crushed, mixed with fresh loess below 30 cm of surface and fermented, and then added fresh rice husk and mashed mud, thickness ≥ 8 cm. 2. 3. Steamed wine steaming material: using continuous ingredients, barrel distillation, steamed wine steaming at the same time. 4. Aged: use traditional pottery altar, wine sea storage, base wine storage ≥ 3 years, seasoning wine ≥ 5 years. 5. Prohibited requirements: In the production process, no fragrant and flavoring substances produced by non-white wine fermentation shall be added. 4. Quality characteristics 1. Sensory characteristics: The appearance of the project indicators is colorless or yellowish, clear and transparent, no suspended matter, no precipitated aroma, and has a complex aroma with obvious flavor and ethyl hexanoate as the main component. The taste of the wine is soft, harmonious, sweet, soft and supple. It has a typical style of elegant, soft and sweet. 2. Physical and chemical characteristics: Item index Alcohol / (% vol) 41 ~ 65 total acid (in acetic acid) / (g/L) 0.50 to 1.8 total ester (calculated as ethyl acetate) / (g / L) 1.50 ~ 4.2 ethyl hexanoate / (g / L) 0.70 ~ 2.80 solids / (g / L) ≤ 0.50 alcohol The tolerance value of the degree label indicates a tolerance of ±1.0% Vol. 3. 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 Minnan Fragrant Wines may apply to the Weinan City Market Supervision Administration of Jilin Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Jilin Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.