During the Republic of China, Zhang Zuolin, a northeastern king, visited the Baoquanyong Winery during his visit to the Eastern Three Provinces. He used the catering wine in the local area. During the meal, he even drank three bowls of Daquanyuan wine. The wine introduced him to the poetry and the three bowls. : "Don't drink wine all over again, good wine is still a source of great springs, life struggles for decades, Daquanyuan wine is always accompanied." It is said that Daquanyuan wine is “Kuandong Wangjiu”. During the War of Resistance Against Japanese Aggression, Daquanyuan wine was repeatedly provided to the anti-federal soldiers to defend the enemy. On October 13, 1936, General Yang Jingyu played a beautiful ambush in Zhangjia Street, Daquanyuan Township, destroying 11 Japanese soldiers. The local anti-Japanese society sent Daiquanyuan wine condolences. General Yang Jingyu praised the poem after drinking. Quanyuan Liquor: Baoquan is a good wine, and it has a good taste.

I. Historical Origins and Development Overview Daquanyuan wine originated in the late Ming and early Qing dynasties in 1616. It has been through the Ming, Qing and the Republic of China and continues to this day. The Qing Taizu Nurhachi Qinding Daquanyuan pot was used as a royal pot, and all the Daquanyuan wines were collected for the Qing army to fight for drinking. The four emperors of Emperor Kangxi, Qianlong, Jiaqing and Daoguang of the Qing Dynasty paid for the ancestors of the Eastern Zhou Dynasty. They all collected the Daquanyuan wine, and the Qing Dynasty was used for ten years. The royal pot was expanded into Baoquanyong Winery, Qingxing Jingfu, and the second product was loved. Xinjue Luo and Tongji wrote an anonymity for Baoquan Yongjiu. During the Republic of China, Zhang Zuolin, a northeastern king, visited the Baoquanyong Winery during his visit to the Eastern Three Provinces. He asked Tonghua County to send the Daquanyuan Liquor 500 to the Governor's Office every year. Therefore, Daquanyuan Wine is also known as the “Kanto Wangjiu”. . During the War of Resistance Against Japanese Aggression, Daquanyuan wine was repeatedly provided to the anti-federal soldiers to defend the enemy. After the surrender of Japan in 1945, the Yellow River troops of the People's Liberation Army took over the winery. After the founding of the People's Republic of China, Jiang Zemin and other party and state leaders went to Tonghua to inspect the work and tasted the Daquanyuan wine and gave high praise. In April 2007, archaeological excavations were carried out by the archaeological experts of Jilin Province on the Daquanyuan wine-making site. Through the excavation, the ancient wells, ancient fermenting ponds, ancient pots and stoves left by the history were discovered, and there was a large amount of preservation in the warehouse. The wooden "wine sea" wine storage container left over from the ancient times. Through the above four major relics, it is fully proved that the history of Daquanyuan wine has a long history. Daquanyuan wine has been passed down for more than ten generations. It has always adhered to the traditional brewing process of Gujing mineral spring, pure grain brewing, solid-state fermentation and wine sea storage. It is the only original pure grain white liquor stored in the wooden wine sea of ​​China. The output of Quanyuan Liquor is increasing and the market is expanding rapidly. The products have won the "First Prize of Liquor Evaluation in the Nine Provinces of the Yellow River", "The First China International Food Expo Gold Award", "Paris International Food Expo Special Gold Award", "Jilin Province Famous Brand Products", and many other awards. In May 2007, the Jilin Provincial People's Government approved Daquanyuan wine brewing technology as a provincial-level intangible cultural heritage; Qingbaoquanyong Winery is a provincial-level cultural relics protection unit. In June 2008, the State Council approved the traditional brewing skills of Daquanyuan Wine as the intangible cultural heritage of China. Now Daquanyuan wine is entering the track of rapid development. Second, the quality characteristics and production regional relevance (A) product quality characteristics 1, Daquanyuan wine sensory characteristics Daquanyuan wine clear and transparent, the fragrance is more pure, slightly with Chen Xiang, Jiao Xiang, bad smell, soft entrance, sweet, aftertaste Cool and unique style. 2, physical and chemical properties of Daquanyuan wine total acid: 0.6 or so total ester: 1.4-2.0 total acid, total ester content is appropriate, reflecting the elegant style of Daquanyuan wine. Methanol: about 0.004 fusel oil: about 0.01 lead: no detectable manganese: about 0.1 or more of the health indicators, the content is small, which is conducive to the health of consumers. (II) The relationship between the quality characteristics of Daquanyuan wine and the geographical environment The terrain of Daquanyuan Township is north-high and low-lying, with more flat land in the south. It is the main grain-producing area and economic crop planting area in the township. The Gangshanling Mountain Range runs through the whole territory from north to south. The highest point is 1347 meters above sea level, the Majialing in the north is 904.8 meters above sea level, and the southern Jiangkou Village is 288 meters above sea level. There are two main rivers in the territory, one is the Toudaogou River, which originates from Gangshanling. The flow direction is from north to south, with a total length of 30.11 kilometers. One is Erdaogou River, originating from Mahualing, and the flow direction is from north to south, with a total length of 32.33. Kilometers, the mountains are beautiful, the climate is warm and humid, suitable for the growth and reproduction of various brewing microorganisms. Over the years, a unique microbial community has formed here, and the species and quantity of microorganisms in the region are different from those in other regions. The formation of sensory aroma characteristics of liquor is mainly due to the difference in the types of microorganisms, the difference in the quantity, and the difference in the number of types of metabolites involved in fermentation, which form the difference in the sensory of liquor. This difference is irreproducible and irreplaceable. The special structure of the regional microbial population determines the special style of Daquanyuan wine. The sensory characteristics of liquor are related to raw materials and technology. Daquanyuan wine is made from high-quality red sorghum and Gujing mineral water produced in local and Baicheng area, and stored in wooden wine sea. It has a certain effect on the formation of product features. The technology of Daquanyuan wine adopts the method of “steaming and mixing into the slag method”, so it is different from the “slurry method of clearing and clearing the second clearing” of the fragrant type process. Therefore, it also has a certain influence on the product characteristics. During the Republic of China, Zhang Zuolin, a northeastern king, visited the Baoquanyong Winery during his visit to the Eastern Three Provinces. He used the catering wine in the local area. During the meal, he even drank three bowls of Daquanyuan wine. The wine introduced him to the poetry and the three bowls. : "Don't drink wine all over again, good wine is still a source of great springs, life struggles for decades, Daquanyuan wine is always accompanied." It is said that Daquanyuan wine is “Kuandong Wangjiu”. During the War of Resistance Against Japanese Aggression, Daquanyuan wine was repeatedly provided to the anti-federal soldiers to defend the enemy. On October 13, 1936, General Yang Jingyu played a beautiful ambush in Zhangjia Street, Daquanyuan Township, destroying 11 Japanese soldiers. The local anti-Japanese society sent Daiquanyuan wine condolences. General Yang Jingyu praised the poem after drinking. Quanyuan Liquor: Baoquan is a good wine, and it has a good taste. After the founding of the People's Republic of China, the local state-run Tonghua County Daquanyuan Winery was established. It was also the first state-owned enterprise in the history of Tonghua County. It was continuously developed and expanded in July 2004. It was transformed into a private enterprise in July 2004 and renamed as Jilin Province Daquanyuan Wine Co., Ltd. After the founding of the People's Republic of China, Deng Xiaoping and Jiang Zemin and other party and state leaders went to Tonghua to inspect and inspected Daquanyuan wine and gave high praise.

Daquanyuan wine quality technical requirements (1) raw materials. 1. Sorghum: Use high quality red sorghum in accordance with national standards. 2. Wheat: Use high quality wheat in accordance with national standards. 3. Brewing water: The use of calcium bicarbonate type mineral water containing bismuth, antimony and metasilicate in the administrative area of ​​Daquanyuan Township in accordance with national standards. (2) The process of making music. The brewing uses medium temperature Daqu as a saccharification starter. Using wheat as a raw material, the fineness of pulverization: 30% by fine powder through a 20-mesh sieve. The koji is mixed with water and the water is controlled at 36% to 38%. Step on the music, the piece is 33×20×5 (cm). The temperature of the top culture was 46 ° C, the whole culture process was 30 days, the water content was below 15%, and the saccharification power was 400 or more. The finished product is stored in the library for 3 months and can be put into use. (3) Winemaking process. 1. The red sorghum is used as the raw material, and the operation is carried out according to the steaming and mixing into the continuous slag method. 2. Ingredients: sorghum noodles, rice husk, glucoamylase, Daqu, multi-bacteria, fragrant yeast (liquid), mineral water. The ratio of grain to grain is 1:4 (醅). 3. Technical points: (1) Inlet temperature: 16°C to 18°C ​​in spring and autumn, 17°C to 19°C in winter, and 18°C ​​to 20°C in summer. (2) Starch starch: 16% to 18% in spring, 18% to 20% in winter, and 15% to 16% in summer. (3) Acidity: 0.8 to 1.0 in spring and autumn, 0.7 to 0.9 in winter, and 0.8 to 1.5 in summer. (4) Water intake: 56% to 58% in spring and autumn, 56% to 57% in winter, and 56% to 57% in summer. (5) Reasonable ingredients, suitable for warming, and regular steaming. (6) The operating principle should be stable, accurate, fast, fine, and clean. The pan should be light, loose, even, thin, accurate, and flat. (7) The steamed material is cooked and not sticky, and there is no heart inside. (8) Distillation requirements, slow-fire distillation, atmospheric rear-end, and the demand for wine is required to go to the tail, with an average of not less than 62 degrees. (9) Fermentation requirements: cement pond, fermentation period of 30 days. (10) Storage requirements: Store with wooden wine sea (pig blood, mulberry paper inner seal). The storage period is more than 3 years. The original wine is imported from 62 degrees to 65 degrees. (11) brewing process: sorghum smashing → adding rice husk → gelatinization → cooling → adding water, saccharifying enzyme, Daqu, raw yeast → sputum fermentation → sputum → distillation → throwing bad (4) quality characteristics. 1. Sensory features: (1) Color: colorless or yellowish, transparent. (2) Fragrance: The fragrance is slightly fragrant, fragrant, and fragrant. (3) Flavor: sweet, soft, and clean. (4) Grid: fragrant, elegant. 2. Physical and chemical indicators: project name alcohol degree %vol total acid (as acetic acid) g / L total ester (as ethyl acetate) g / L ethyl acetate g / L solids g / L38 degrees Daquan source wine 38 ± 10.40-1.00≥1.20≥0.50≤0.6042 degree Daquanyuan wine 42±10.40-1.00≥1.40≥0.60≤0.5045 degree Daquanyuan wine 45±10.50-1.00≥1.50≥0.70≤0.4052 degree Daquanyuan wine 52±10.60-1.20≥2.00 ≥1.00≤0.403. 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 Daquanyuan Liquor Geographical Indication Products may apply to the Quality and Technical Supervision Bureau of Tonghua County 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 announced by the General Administration of Quality Supervision, Inspection and Quarantine. Approved. The statutory testing agency of Daquanyuan Liquor is designated by the Jilin Provincial Bureau of Quality and Technical Supervision.