On the basis of inheriting thousands of years of excellent winemaking culture in China, Mengtai Feast Wine uses deep karst water rich in various beneficial minerals to extract the essence of the grain, secret spring song, unique organic mud, mixed steaming and burning. Ultra-long-term fermentation, the white wine has a unique style of “colorless and clear, musk rich, mellow and natural, long aftertaste”. It is this unique and unrepeatable wine password, plus dozens of procedures required by the demand, achievements Mian Ya Tianxiang's alliance Taiwanese wine.

In the long river of history, the millennium is only a moment, a drop of sap is all-inclusive, and the banquet of the banquet has undergone a thousand years of cultural precipitation, so that the cultural genes of equality, civilization, friendship and harmony are rooted in the hearts of the people, endless, and the development of human civilization. In the process, the brilliance blooms and the fragrance of the world is fragrant. Landmark Geography Taiwan Banquet Wine Producing Area Juye County is located in the middle and lower reaches of the Yellow River. It has flat terrain, convenient transportation, fertile soil and numerous rivers. It is one of the main grain producing areas and forestry producing areas in southwestern Shandong, providing for liquor brewing. Rich raw material resources. Juye is a temperate monsoon humid climate with four distinct seasons, abundant sunshine and good climatic conditions to meet the heat and light conditions of various crop growth seasons. Juye is not only fertile, but also rich in water resources. There are 21 backbone rivers such as Xinwanfu River, Xinshui River, Zhaoxin River and Qionghe River in the territory. The unique natural environment provides a good natural environment for the migration and reproduction of certain special water, land-grown animals, especially microorganisms. The relatively humid climatic conditions of Juye Year are particularly suitable for the cultivation and reproduction of various brewing microorganisms, and have formed a unique wine ecological space. Wine making is done by natural microbial fermentation. The reason why the liquors in different places vary widely in taste and style. The root cause is that different microbial populations in different Dianchi ponds are different. This unique climate unique to Juye is particularly suitable for winemaking. With this unique natural environment advantage, Juye Huaguan Group has developed and developed a unique use of local ecological and water quality characteristics based on the domestic and international famous wine brewing technology. The production process of the banquet wine is not only excellent in quality but also unique in style. Huaguan Group Brewing Co., Ltd., a manufacturer of brand building banquet wines, was successfully reformed on the basis of the former state-owned Shandong Huaguan Winery. Over the years, the company has always adhered to the corporate tenet of “being a real person and making serious winemaking”. Inherit and carry forward the traditional brewing process, actively explore and innovate, and produce a series of high-quality white wine, which is highly praised by experts in the industry and consumers. In quality management, the company operates in strict accordance with the modern enterprise management model. It has passed IS09001 international quality management system certification and food quality safety certification, making quality management more standardized, institutionalized and scientific, in production, supply, brewing, sales, etc. All departments, from the purchase of raw materials, production of products, to the delivery of finished products, have established a set of mutually restrictive supervision systems, strict quality control at the same level, the quality of the previous one is not closed, and will not be allowed to enter the next process. In order to improve the production of raw wine and ensure the quality and characteristics of brewing, the company has long hired well-known experts from the industry to provide technical guidance and training, and has invested nearly 10 million yuan to purchase electronic balances, spectrophotometers, gas chromatograph analyzers and microcomputer hooks. The adjustment of the system and other domestic advanced equipment has enhanced the analytical ability of the relationship between various trace elements in liquor, relying on science and technology to ensure quality and promote quality, so that the physical and chemical indicators of Corolla liquor meet or exceed national standards. It is precisely because of quality as a guarantee that the company's “Alliance Banquet” series of liquors has the unique style of “colorless and clear, musk, rich and mellow, and long aftertaste”, which is favored by consumers. Huaguan Group Brewing Co., Ltd. It has won many honorary titles such as “Top 100 Chinese Liquor Industry Enterprises”, “National Contract-Respecting and Credit-Reliable Units” and “China's Low-grade Luzhou-flavor Liquor Famous Production Enterprise”. In order to further inherit and carry forward China's excellent wine culture, since 2002, Huaguan Group Brewing Co., Ltd. has held the “Corolla Jiujiu Wine Culture Festival” on September 9th. The September 9th New Wine is an important part of China's winemaking culture. On this day, people drink alcohol and exorcise, hope for health, store their favorite wine seals, and open a feast after a few years. This is not only the spiritual sustenance of people's material life. It is a beautiful future for the future. At each wine storage culture festival, the company invited domestic famous liquor experts and national consumer representatives to the company to hold talks, wine tasting, witness the process of wine storage, make a good wish, and create the first river of Lu wine and even Jiangbei liquor storage. It has played a positive role in promoting and carrying forward the traditional winemaking culture. The main brewing process of the knowledge-linked alliance Taiwanese banquet wine is mainly composed of dozens of processes such as koji, mixing, cooling, simmering, smashing, distillation, and wine picking. Small process. 1 曲曲, every year during the rainy season, the winemaker begins to step on the music, dry at high temperature, sealed and stored. The koji of the banquet wine is also composed of peony root bark and pea flavoring technology, which is conducive to improving the alcohol and degree of the original wine. The wine is sweet and mellow. 2 Mixing materials, the sorghum, corn, rice, wheat, peas and other foods for brewing are smashed by four or six petals, and mixed and stirred according to a certain ratio to create convenient conditions for mashing fermentation. 3 cool down, stir the evenly mixed raw materials, remove the odorous substances in the raw materials, and then add the koji to stir evenly, so that the brewing microorganisms can fully contact with the raw materials, which can make the wine scent more harmonious and full. 4 into the sputum, the cold wine cellar is fermented into the pool, the raw materials under the action of microorganisms to produce a variety of aroma substances, so that the wine body is more mellow, elegant, soft and natural aroma. 5 窖, after 180 days of ultra-long-term fermentation, the wine cellar has a variety of physical and chemical reactions, resulting in a variety of amino acids and lipids, forming an elegant and pleasant aroma. 6 Distillation, the fermented wine cellar is distilled, the original wine is cooled and turned into a liquid, and then the winemaker extracts the wine and grades it.

Technical requirements for quality of Mengtai banquet wine (1) Requirements for raw materials. 1. 2. 3. Wheat: Made from locally produced wheat, the quality meets national standards. 4. Rice: The rice produced in the northeast is of Chinese national standard. 5. Glutinous rice: The quality of glutinous rice produced in Jiangsu is up to the national standard. 6. Corn: The corn produced locally is made to meet the national standards. 7. Saccharification starter: medium and high temperature Daqu, special song, storage period of more than three months. (2) Production process requirements. 1. Seasoned. The main points of the process: mud bottom brick, mixed steaming, mixed special song, multi-microbial co-fermentation, four high and one long (high nitrogen ingredients, high temperature accumulation, high starch concentration, high temperature into the pool, long-term storage). (1) Winemaking Dianchi: The structure of Dianchi Lake is unique. The soil at the bottom of Dianchi Lake uses red clay at 15cm from the local pastoral surface. It contains more humus and has good sealing performance. The bottom pad is 30cm organic mud. (2) Brewing song: It is made into a special saccharification starter by using the packaged song and the sesame-flavored special song, which is rich in 13 kinds of strains to ensure the unique flavor of the Mengtai feast. (3) Quantitative wine extraction, grading storage: according to the difference of the content content and style of each retained wine, it will be taken at a ratio of (0.5:10:20:30), and classified into ceramic jars for storage. Tweak the combination into a complex scented liquor. (4) Storage container and storage time: The traditional pottery jar is used as a wine container and a wine storage container, which is stored for 3 years to tune out the harmonious and soft and comfortable compound liquor. (3) Quality characteristics. 1. Soft and clean, delicate, all tastes coordinated, long aftertaste project 42% vol, 52% vol sensory requirements color and appearance colorless or yellowish, clear and transparent, no suspended matter, no precipitation aroma compound (fragrance, sesame flavor , sauce and fragrant) prominent, Chen Xiang, elegant, fragrant taste soft and refreshing, mellow and delicate, coordinated, long aftertaste 2. Physical and chemical indicators: (1) 36% vol, 39% vol project superior grade primary acid (as acetic acid) / (g / l) ≥ 0.400.30 total ester (as ethyl acetate) / ( g / l) ≥1.501.20 ethyl acrylate / ( g / l) 0.60-2.003 - methylthiopropanol / (mg / l) ≥ 0.1 (2) 42% vol, 52% vol project superior grade primary acid (to Acetic acid) / (g / l) ≥ 0.500.30 total ester (as ethyl acetate) / ( g / l) ≥ 2.001.50 ethyl acrylate / ( g / l) 1.00 - 2.203 - methyl thiopropyl Alcohol, mg/l ≥ 0.203. 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 Mengtai Feast Wines may apply to the Juye County Quality and Technical Supervision Bureau of Heze City, Shandong Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Shandong Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced after approval. The statutory testing agency of the Mengtai Feast Wine is designated by the Shandong Provincial Bureau of Quality and Technical Supervision.