Huxian Yellow Wine is an original ecological green food, rich in amino acids, carbohydrates, vitamins, trace elements, and organic substances. In particular, the amino acid content of Huxian Yellow Wine is much higher than the national standard and is rich in nutrients. The calcium oxide content is only one tenth of the national standard. Regular drinking can improve immunity, prevent cardiovascular diseases, bone and joint diseases, improve skin and nourish skin, promote blood circulation, and be healthy. The local saying goes: Huxian Huangjiu "Tongsanguan, Li Jiuyi, twelve meridians all went."

Huxian Yellow Wine has a distinctive and unique flavor, which is mainly reflected in the following: First, the color, fragrance, taste and type of the rice wine in Huxian County are all made from the original juice, naturally formed, the wine color is clear and amber, the wine body is mellow and the cup is smooth and feels smooth; Second, the wine is rich in flavor, the entrance is soft, sweet, and the taste is harmonious and full. The aftertaste is slightly bitter and returning to Gan, commonly known as "bitter taste"; the third is strong, tasteful, and long aftertaste, commonly known as "Jingkou." Huxian Yellow Wine is an original ecological green food, rich in amino acids, carbohydrates, vitamins, trace elements, and organic substances. In particular, the amino acid content of Huxian Yellow Wine is much higher than the national standard and is rich in nutrients. The calcium oxide content is only one tenth of the national standard. Regular drinking can improve immunity, prevent cardiovascular diseases, bone and joint diseases, improve skin and nourish skin, promote blood circulation, and be healthy. The local saying goes: Huxian Huangjiu "Tongsanguan, Li Jiuyi, twelve meridians all went." The ecological environment is good, the climate is mild and humid, the water resources are rich, pure, the soil is excellent, the soil and water are rich in beneficial trace elements, the soil and air are rich in beneficial microbial groups, and the good factors such as authenticity and purity of brewing raw materials become Huxian. Yellow wine is blessed with unique geographical conditions. On this basis, the traditional brewing process that has been inherited for thousands of years, combined with modern brewing technology, technology, equipment and perfect management system, high-quality operation workers, produced an endless stream of wine and wine, to the public . Huxian Huangjiu has won the favor of consumers with its excellent quality. Its representative brands such as “Dakou”, “Zigeguan” and “鄠醴” have won the “Agricultural Expo After the Golden Award” and “Shaanxi”. Awards or certifications such as “Provincial Famous Products”, “Recommended Brands of Shaanxi Consumers Association”, “Xi’an Famous Trademarks”, “National Green Food”, “Recommended Products of Expo Milano 2015”, and many times represented Shaanxi Provincial Trade Commission Xi'an Municipal Bureau of Commerce and Huxian Economic and Trade Bureau participated in the national large-scale exhibition and returned with good reputation. In addition to a large supply of households such as Huxian, Zhouzhi, Chang'an and Xi'an, Huxian Yellow Wine is also exported to Shanxi, Sichuan, Guangdong, Shenzhen, Gansu, Beijing and other places, with an annual sales volume of more than 1,500 tons. In Huxian County, the wine has already formed a sales situation where consumers are attracted to the market and the market is in short supply.

Technical requirements for quality of Huxian Yellow Wine 1. Raw materials 1. Glutinous rice: The new glutinous rice in the current protection range, the amylopectin content is ≥95%, and the quality meets the requirements of GB1354. 2. 3. Saccharification starter: It is produced by Chinese herbal medicines such as white wheat, spicy sedge, and black medicinal herbs within the scope of protection. Second, the koji process The 粬 production is carried out after the summer solstice of the Lunar New Year. 1. Process flow sieve wheat--crushing--mixing material (mixing medicinal materials with water)--hi-hatching--stacking--heating culture--drying--finished products. 2. Process points: a) Ingredients: Chinese herbal medicines such as water, wheat, spicy sorghum, black peony; b) sieving: removing impurities and impurities in wheat; c) crushing: rolling wheat into 3 to 3 4 tablets; d) Dosing: Mix wheat and pulverized Chinese medicinal materials and mix well; e) Mix sputum: add clear water (about 20% water), until the hand is tightly clasped into a mass, let go and disperse; f) Stepping on the cymbal: Put the hoe in the curved mold and tamper with it, cut into pieces (25×25×5) cm; g) Stacking: clean the house and clean it; put the slabs in a T-shape and stack them in layers 2 to 3 Then, cover the insulation with straw curtain on the upper layer; h) Insulation culture: After stacking, close the doors and windows, after 50 to 60 hours, the temperature can reach 50 to 55 °C, properly cool down, remove the straw curtain, open the window, keep warm, Ventilation, after entering the house for about 6 to 8 days, the temperature of the product will return to room temperature; i) Drying: After entering the house for 20 days, the cockroach will be dried and dried in the cool and ventilated place outside; j) Finished product storage: 粬 have normal musk The white hyphae are dense and uniform, without mildew and noodles, no mildew or raw smell, and the crumbs are tough and tentacles. The clams are tough and loose, the moisture is below 14%, and the saccharification power is 800. More than above. Third, the winemaking process 1. Process: 2. Process points: a) bubble rice: the water surface needs to be 10cm higher than the rice surface, the water temperature is lower than 5 °C when the rice is 12 to 16h, above 5 °C, the bubble is 10 to 12h; b Steamed rice: Put the washed rice into the steaming bucket, smooth the rice top, and then steam all over, cover the bucket and steam for 5 to 10 minutes. When the rice grain reaches no hard heart, c) dry the rice and fall. Cylinder: When the temperature of the rice drops to 45°C to 60°C, it is put away for use; the temperature of the falling tank is 30±2°C; when the room temperature is below 20°C, the external thermal insulation is required; d) Fermentation: saccharification and fermentation for 24 to 36 hours After that, observe the saccharification situation; 12 hours after the twisting, when the temperature is fermented to 32 ° C or above, the lid can be capped and stirred; the mixture is stirred every 2 to 4 hours, and then the mixture is stirred one or two times per day according to the temperature of the product. After 3 days, stir once a day, stir for 10 to 15 days, check the alcohol, sugar, acidity indicators; e) fried wine: temperature 80 ° C to 90 ° C, time 10 to 15 minutes; f) mud head sealing: will be fried Good wine is put into the pottery jar, and the altar is sealed with mud; g) Chenhua: the time of aging is not less than 1 year; h) blending: the stability experiment is carried out on the original wine, and the mixing is emphasized. And clarification, may not use caramel-color; I) Sterilization: wine bottle temperature reached 85 ℃, 15 min. It has the rich mellow and elegant scent of yellow wine, and has no peculiar smell. The taste is mellow, soft, fresh and refreshing. The wine is coordinated and has the typical style of yellow wine. 2. Physical and chemical indicators: project indicators semi-dry semi-sweet type sweet total sugar (in terms of glucose) g / L15.1 ~ 40.040.1 ~ 100.0u003e 100.0 non-sugar solids g / L ≥ 20.020.020.0 alcohol (20 °C)%vol ≥13.010.012.0 total acid (in terms of lactic acid) g / L 4.5 ~ 7.54.0 ~ 8.04.0 ~ 8.0 amino acid nitrogen g / L ≥ 0.300.300.30 pH (25 ° C) 3.5 ~ 4.63. 5～4.63.5～4.8 Calcium Oxide g/L ≤0.60.60.6β-Phenylethanol mg/L ≥80.060.040.0 Note: 1. When the alcohol content is lower than 14% vol, non-sugar solids, amino acid nitrogen, β - The value of phenylethyl alcohol is converted at 14% vol. 2. The difference between the indication values ​​of the alcohol content is ±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 the production of Huxian Yellow Wine can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Bureau of Quality and Technical Supervision of Huxian County of Shaanxi Province, which is reviewed by the Shaanxi Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection agency of Huxian Yellow Wine is selected by the Shaanxi Provincial Bureau of Quality and Technical Supervision in a testing institution that meets the qualification requirements.