Good wine must have a good spring. Yuquan Town is one of the birthplaces of Chinese distilled liquor. As early as 850 years ago, Taoist Tai, a founder of Xiao Taozhen, reported to the Emperor, and passed the secret recipe of the drug dew to the Golden Royal Family. Jin Xizong ordered the establishment of the Royal Imperial Winery in Yuquan, a suburb of Beijing. The local Yuquan water was used to make royal wine by distillation. The first distilled liquor in northern China was born in Yuquan. Since then, Yuquan has been famous for its wineries and has been famous for nearly a thousand years.

Yuquan wine quality technical requirements (a) raw and auxiliary materials requirements. 1. Brewing water: The water is taken from the Yuquan spring water within the protected area, and the water quality must comply with the provisions of GB 8537 “Drinking Natural Mineral Water”. 2. Sorghum: Produced on the bank of Songhua River, the quality meets the standard of GB8231 "Quality and High Sorghum". 3. Wheat: Produced in the Songnen Plain, the quality meets the GB1351 "Wheat" standard. 4. Rice skin accessories: Produced on the banks of the Songhua River, it requires fresh rice husks, no mold, dry, no pollution, and the color is golden yellow. 5. Daqu: medium and high temperature music. (2) Production process. It is required to be concentrated, soy sauce type fermentation, and type storage. 1. Aromatherapy process: using high-quality artificial loach, using sorghum as raw material, wheat stepping on Daqu as saccharification starter, and then steaming for 60 days. Semi-finished wine is aged for more than 1 year as a strong base wine. And need to meet the requirements of Table 1. Table 1 Physical and chemical indicators of Luzhou-flavor semi-finished wines Project name Physical and chemical indicators g/l Sensory index Total acid (calculated as acetic acid)u003e0.8 Clear and transparent musk-rich sweet and mellow sweet alcohol and clear glutinous rice u003e2.0 ethyl citrate 1.0-2.5 ethyl acetate 1.3-1.5 ethyl lactate 1.5-1.8 ethyl butyrate 0.3-0.4 furfural 0.2-0.3 acetal 0.3 ~ 0.42. sauce process: cement 窖, whole grain once Feeding. High temperature moisturizing, high temperature koji, high temperature accumulation, high temperature picking, whole grain 30 days of fermentation, the first three rounds account for 18% to 20% of the raw materials, the last three rounds of high and medium temperature, semi-finished products The round is stored for three years as a sauce base wine and needs to meet the requirements of Table 2. Table 2 Physical and chemical indicators of sauce-flavored semi-finished wines Project name Physical and chemical indicators g/l Sensory index Total acid (as acetic acid)u003e1.0 Clear and transparent (light yellow) sauce rich alcohol and fine aftertaste long total ester (calculated as ethyl acetate)u003e 2.5 ethyl hexanoate 0.4 to 0.5 ethyl acetate 2.0 to 3.0 ethyl lactate 2.0 to 3.0 furfural 0.3 to 0.4 acetal 0.8 to 1.03. Tick: the ratio of concentrated sauce is 8:2. (3) Quality characteristics. 1. Sensory requirements: Yuquan wine is a thick sauce and fragrant liquor. The smell is mainly composed of strong aroma, the sauce is coordinated, and the sauce is obvious; the mouth is sweet and sweet, and the taste is soft and delicate. Table 3 Yuquan wine sensory requirements project grade first-grade color colorless or yellowish, clear and transparent, no suspended matter, no precipitation aroma has a strong ethyl hexanoate as the main body, the complex flavor of the thick sauce is harmonious, elegant and full of richness The ethyl hexanoate is the main compound, the complex aroma of the thick sauce, the elegant and comfortable taste is delicate and full, the sweet and refreshing, the fragrance is harmonious, the aftertaste is longer than the mellow and plump, the sweet and refreshing, the fragrance is harmonious, and the aftertaste has a long style. Outstanding style has obvious style of this product 2. Physical and chemical indicators: Table 4 Yuquan wine physical and chemical indicators project superior grade alcohol (20 ° C)% vol42 °, 45 °, 48 °, 52 ° total acid (in acetic acid) g / L ≥ 0.500.40 total ester (calculated as ethyl acetate) g / L ≥ 1.801.50 ethyl hexanoate g / L 0.60 ~ 1.800.50 ~ 1.50 n-propanol g / L 0.15 ~ 1.00 solids g / L ≤ 1.5 Note 1: The above refers to the standard of 60-degree distilled spirits. When it is higher or lower than 60 degrees, it is converted by 60 degrees. 3. Hygiene requirements: Table 5 Yuquan wine hygiene requirements project index methanol, g / L ≤ 0.4 fusel oil, g / L ≤ 2.0 lead, mg / L ≤ 1.0 manganese mg / L ≤ 2.0 Note 1: above means 60 degrees The standard for distilled spirits is 60 degrees above or below 60 degrees.

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Producers within the scope of protection of Yuquan Liquor's geographical indication products may apply to the Quality and Technical Supervision Bureau of Acheng District, Harbin City, Heilongjiang Province for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.