Green Yangqiao sealed cylinder wine is a high-quality product produced by Hubei Lishui Tianbao Wine Co., Ltd., which uses glutinous rice as raw material and adopts traditional folk crafts, and is made into yellow wine by saccharification and fermentation. The wine is yellow-brown, has a strong aroma, sweet and sour alcohol and unique flavor, contains a variety of carbohydrates, amino acids, vitamins and other nutrients produced by the decomposition of fermenting microorganisms, has nourishing health effects.

After the establishment of the Lishui County Winery in 1952, it began to produce large-scale glutinous rice-sealed liquor, which has a history of more than 60 years. In 1991, 1993, and 1994, they were awarded the titles of Ministry of Excellence, Provincial Excellent, and National Excellent Products respectively. The restructured Tianbao Distillery still dominates the Green Yangqiao brand glutinous rice-sealed liquor, and has become a well-known specialty in Lishui. Lishui glutinous rice-sealed liquor is a specialty of Lianshui County, Huanggang City, Hubei Province. Lishui glutinous rice sealed cylinder wine is yellow-brown, has a strong aroma, sweet and sour alcohol and unique flavor, contains a variety of carbohydrates, amino acids, vitamins and other nutrients produced by the decomposition of fermenting microorganisms, has nourishing health effects. Lishui County's brewing materials are uniquely endowed, and the glutinous rice and sorghum produced by the aquatic products are the best raw materials for winemaking.

Technical requirements for quality of green poplar seal cylinder wine 1. Raw material requirements 1. Glutinous rice: The local variety "three-inch" glutinous rice in the area of ​​origin. 2. 3. Saccharification starter: traditional homemade Xiaoqu. Second, the process of making music 1. Process: Billet - Peony - Cheng Qu. 2. (2) Pesticillium: pre-stage: 28 to 32 ° C, culture for 24 hours; medium period: 30 to 35 ° C, culture for 48 hours; late: 24 to 26 ° C for 24 hours. (3) Chengqu: After the retention time, it will rise to 38 to 41 °C, dry and dehumidify, so that the moisture content is ≤11.0%. Third, the winemaking process The “three-inch” glutinous rice produced in the production area is used as raw material, and Xiaoqu and the subsequent additions to Xiaoqu Liquor are used to regulate fermentation. 2. 3. Winemaking process: selection of materials - dip rice - steamed rice - rice dumping - falling tank - saccharification and fermentation - pressing - sterilization - sealing cylinder aging - blending - filtration - filling and sealing - - Finished product. Fourth, key process points Dip rice: remove the impurities in the rice, so that the rice grains can fully absorb water and swell, which is easy to gelatinize; soak for about 30 hours in spring and autumn, and soak for about 48 hours in winter. It is advisable to use hand-grid rice without hard heart. 2. 3. Rice rinsing: Cool the glutinous rice to a temperature suitable for the growth of microbial microorganisms, 28 ° C in spring and autumn and 30 ° C in winter. The watering is rapid and uniform, and there is no lumps after the rice is drenched. 4. Mixing the crank cylinders: According to the ratio of 0.5kg song/100kg glutinous rice, the rice is mixed into the cylinder with three times, so that the wine cellar is hollow and not poured. 5. Saccharification and fermentation: syrup fermentation to about three days, when the wine overflows to the height of 2/3 of the surface, the first time adding 50% vol Xiaoqu wine 6 to 7kg; when the wine overflows the surface, a small amount of dross rises and When bubbling, add 6 to 7 kg of Xiaoqu liquor for the second time and open for the first time; then open once every 6 hours for 4 to 6 times and ferment for 7 days. 6. Pressing: The liquor is separated from the vinasse, and the liquor is pumped into a clarification tank for precipitation. 7. Sterilization: Instant sterilization, temperature control at 80 °C. 8. Five, quality characteristics Sensory features: amber, with the rich mellow characteristics of yellow wine, no odor; taste sweet and mellow; wine coordination, with the typical style of yellow wine. 2. Physical and chemical indicators Item level Superior grade primary and secondary total sugar (in terms of glucose) / (g / L) ≥ 150.0 non-sugar solids / (g / L) ≥ 23.020.016.5 alcohol (20 ° C) / (% Vol) ≥14.0 total acid (in terms of lactic acid) / (g / L) 4.0 to 8.0 amino acid nitrogen / (g / L) ≥ 0.400.350.30 β - phenylethyl alcohol / (mg / L) ≥ 40.0 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 the production of Green Yangqiao Sealed Cylinders may apply to the Quality and Technical Supervision Bureau of Lishui County, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. After the announcement. The inspection mechanism of the Green Yangqiao sealed cylinder wine is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.