A water is soft and soft, and it becomes a pulp. The wine is made from the deep underground ancient riverbed (Haihe) and brewed into the wine. The clear water at 318 meters is warm and clear, rich in lithium, strontium, zinc, selenium and other human needs. Trace elements and minerals are rare gold wine sources. Naturally, a cup of Wang Hanji alcohol is rich in flavor, softness and lightness. Ancient oysters. Good wine still needs to be old, and Wang Hanhao has five ancient oysters, and hundreds of years of live mud. Through time catalysis, the total acid and total ester content in Laojiao mud is very rich, and hundreds of rare and rare brewing microorganisms are produced, and the magical scent of scented scented scented wines is unsatisfactory. Lan, the aftertaste lasts for a long time.

Technical requirements for quality of Xianwang wine 1. Raw material requirements 1. Red sorghum: The granules are full and fresh, the starch is ≥60%, the moisture is ≤14%, and the quality meets the relevant national standards. 2. Rice husk: The requirement is short-lobe rice husk, golden color, fresh and dry, moisture ≦ 12.5%, and the quality of 1 cubic meter husk ≤ 133 kg. 3. Water: Groundwater within the scope of protection. The total hardness of the water for slurrying (calculated as calcium carbonate) ≤250mg∕L, pH6.8-7.2, the total hardness of cooling water (calculated as calcium carbonate) ≤450mg/L, the water quality meets the national drinking water related standards. Second, Daqu 1. Raw material requirements; full of particles, golden color, no mold, no insects, starch ≥ 60%, moisture ≤ 14% quality in line with national standards. 2. Daqu production process: wheat and barley→moisture→mixing→stacking→grinding→adding water to mix→stepping→drying sweat→into the room hustle→inhibition of bacteria→folding→closed room It is required to reach 63 ° C for 3 days) → Out of the line → storage in storage. 3. Daqu sensory and performance indicators: the section is neat, the skin is thin and thick, there is a wind and fire circle, the song is pure. Saccharification power ≥ 320mg glucose ⁄g 曲 h--600mg glucose ⁄g 曲h, moisture ≤ 15%, acidity ≤ 1.5 or less. The production used in the library was started 3 months later and used up within 6 months. Third, the production of winemaking process (see the following figure) Fourth, the key production process requirements 1. Raw material ratio: red sorghum 100%, Daqu 25% - 30%, rice husk 20% -25%, water 70% - -80%. The ratio of grain to grain is 1:4.5--5. 2. Raw material processing: The red sorghum is pulverized after vibrating screen removal, and the pulverization requires 4 and 6 petals, and steaming for 10 minutes to remove impurities. Rice husks are steamed for 50 minutes. 3. Dianchi requirements: Dianchi Lake requires the use of local high-quality red clay tanning, the size of the Dianchi is 3.4m*1.8m*1.8m. The mud is a high-quality caproic acid mash that is cultivated using local red clay. The Dianchi Lake used to produce Xianwang liquor is no less than 3 years old. 4. Fermentation into the sputum: the temperature of the sputum is 18-22 ° C; the normal fermentation period is 60 days, and the fermentation period is 120 days. 5. Distilled wine: Requires slow fire and low temperature flow, the speed of the wine is controlled at 3-4kg⁄min, and the temperature of the wine is controlled at 25°C. Taro head to the end, quality picking wine. 6. Storage: The base wine can be used for storage for 1 year in a high-quality pottery jar. The seasoning wine can be used for storage for 3 years. Five, quality characteristics Sensory features: colorless or yellowish, clear and transparent, full of musk, mellow and soft, long aftertaste, sweet after drinking. 2. .30～2.80 Solids g/L≤0.30 3. Safety and other quality technical requirements: Product safety and other quality technical requirements are in line with relevant national regulations.

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Producers within the scope of the production of Xianwang wine may submit an application to the Xianxian Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hebei Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Xianwang Liquor is selected by the Hebei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.