The folk brewing process of Huishui black glutinous rice wine has remained intact, pure natural raw materials, natural fermentation, and the mysterious blending totem is wonderful. The selection of koji medicinal materials is arranged in the seventh lunar month of the lunar calendar, which means that the yin and yang are recognized, and the inter-yang tongs are not allowed to disturb the normal order. Picking medicinal herbs contains 24 kinds of roots and flowers, and it is important for the 24th solar eclipse of the lunar calendar. It is indispensable... The new wine produced by the farmer's autumn harvest is open in the Chongyang Festival, and the relatives and friends are sweet and enjoyable. The words of the beautiful words are relished, and the mouth is sealed in the coming year. The order of the family is prosperous. Huishui black glutinous rice wine is known as the medicinal wine that hopes to bring a better life.

Technical requirements for quality of Huishui black glutinous rice wine 1. Requirements for raw materials and accessories 1. Black glutinous rice: Amylopectin content accounts for more than 90% of total starch. 2. 3. Saccharification starter: Rhizome of black glutinous rice wine, the saccharification rate is more than 33%. Second, the production process and operating procedures Production process: loading cylinder (earth pottery) → nesting → fermentation → juice extraction → post fermentation → hook adjustment → packaging. 2. (2) Steaming: steaming at 95 ° C for 15 to 20 minutes. (3) Rice: The water ratio is 1:1.6, and the temperature of the rice is lowered to 26 °C to 28 °C. (4) Packing, nesting, and fermentation: After the lower part, the wine cellar is filled into the earthenware tank, and the nest is placed at a fermentation temperature of 25 to 28 ° C for 72 hours. (5) Post-fermentation: the temperature was controlled at 22 ° C, and the post-fermentation time was 30 days. (6) Tick: The alcohol content is 15% vol to 25% vol, and the tick is used to distill the wine black glutinous rice fermented wine. Third, the quality characteristics 1. Sensory features: black glutinous rice wine (15% vol to 25% vol), color and appearance: no suspended matter, mellow body; aroma: empty cup, fragrant, no smell; taste: no smell; 2. Physical and chemical indicators: project indicators total acid (calculated as lactic acid) / (g / L) ≥ 3.0 total sugar (in terms of glucose) / (g / L) ≥ 100.0 β-phenylethanol / (mg / L) ≥ 21.00 Note: a The label value and the measured alcohol level shall not exceed ±1.0%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Huishui black glutinous rice wine can apply to the Huishui County Quality and Technical Supervision Bureau of Guizhou Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. After the announcement. The statutory testing agency for Huishui black glutinous rice wine is designated by the Guizhou Provincial Bureau of Quality and Technical Supervision.