Zhijiang Liquor is a traditional solid state fermentation liquor produced in Zhijiang City, Hubei Province. The brewing process takes five kinds of grain such as glutinous rice, wheat, rice, sorghum, and corn in the Jianghan plain as raw materials, and is produced through the common fermentation of distiller's yeast made by the traditional “artificial step on musicâ€. Zhijiang Jiumian sweet and clean, harmonious flavor, full body, unique taste. In 2006, the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) approved the protection of geographical indication products for Zhijiang Wine.
Located at the westernmost point of the Jianghan Plain, Zhijiang is named after the “Yangtze River Branched Since.†Ming and Qing Dynasties was a relatively developed industry in Zhijiang. At that time, the geographic advantage of Zhijiang was transformed into a commercial and economic advantage. In particular, Datong and important market towns along the Yangtze River, mostly industrial and commercial trade. At that time, the town of Jiangkou had developed into a commercial gathering place. The handicraft industry was particularly prosperous, and the winemaking industry was also extremely prosperous. “The system of burning spring liquor is delicious and famousâ€. "Burning Spring Wine" is the predecessor of Zhijiang Daqu.
In the 22nd year of Jiaqing (1796-1820) of the Qing Dynasty (1817 AD), Zhang Yuannan, a humble scholar, was in the adjoining Chen Er Kou Village in Mazi River, Songzi City. He was in the estuary of Jiangkou. He took his home in Jiangkou to open a brewing house, named "Qian Taiji," which means modest, fortunate, and auspicious. It specializes in brewing sorghum white liquor and calls "heap shochu." According to the Qing dynasty 10 years (AD 1884), "Chu State House Records," contains: "Jijiang County, Jing County, now burning very good spring." Since then, Jiangkou Street, set up Distillers Square, Zhijiang shochu crown Jing Chu.
Historical materials contained, in the 18th year of Guangxu (AD 1892), Hanlin's Bachelor Lei Yidong returned to his hometown to visit the township and taste the Jiangkou “burning spring†and praised it with excitement: “This wine is better than the tribute wine. "Immediately write down the ink and write down the three characters of "Tiantaiji". Zhang Yuannan expressed thanks to Lei Yidong for giving him four altars. Later, Lei sent one of the altars to the emperor. After the emperor tasted it, he exaggerated "burning the spring and making a good wine." Since then, each year, Hubei has selected the finest wine "tribute" to the emperors, all of which are Zhijiang "burning spring liquor."
The spring-flavored spring wine produced by the Bad Tengji Bad House was later named Zhijiang Xiaoqu, Zhijiang Daqu, and the unique technology of brewing spring liquor has continued. From 1950 to 1957, five distiller's grains workshops such as the original "Qian Taiji" were successively purchased by the state to form a local state-run Zhijiang winery. In 1954, the Zhijiang Winery improved the craft of Zhijiang Xiaoqu Liquor, making the Zhijiang Xiaoqu more famous. In 1965, Zhijiang Winery was rated as a type of winery in Hubei Province, and Zhijiang Xiaoqu was designated as a category of products.
raw material
Traditional liquor production is generally based on sorghum, corn, wheat, rice (glutinous rice) and peas. Different geographical cultures form different genres of liquor, which is also reflected in the choice of grain for brewing. Some use only sorghum as a raw material, which is called a single-grain type; some use three or even five kinds of grain as a raw material, which is called a multi-grain type. As a raw material for making koji, wheat is used in various factories, and Zhijiang Liquor has a single grain type and a multi-grain type. Raw material raw materials are mainly processed by grain smashing and grinded high-quality sorghum, which increases the contact surface of starch such as saccharification agent (ququ medicine) to make it fully saccharified, which is beneficial to fermentation and significantly increase the liquor yield.
Fermentation
Fermentation is one of the most important steps in the production of liquor. The conversion of starch to ethanol and the formation of unique flavors (flavor characteristics) of liquor are all completed in this process. "Scented by fermentation" means that fermentation is the key to the quality of liquor. The fermentation of Luzhou-flavor liquor is carried out in Mutu (Vineyard), which is a typical feature of the production process of Luzhou-flavor liquor and is also the mystery of the formation of Luzhou-flavor characteristics. The so-called "100-year-old cellar" does not mean that the wine was stored for many years, but that the fermented pit has been a very long time. Since the pit mud in pits under natural conditions must be matured for 9 to 10 years, only qualified aromatic white spirits can be produced, and the longer the age, the better the alcohol produced. Modern man-made cellar technology has been able to simulate and create the most suitable microbial living environment, so that the newly constructed cellar can also produce qualified products. The late liquor expert Zhou Henggang had made special contributions to the Chinese liquor industry in cultivating artificial pit mud. He had stationed in Zhijiang Liquor four times and specialized in the cultivation of Zhijiang wine cellar mud, and cracked the ubiquity in the industry. The problem has become the technical advantage of Zhijiang Liquor Industry's “gold is not changingâ€.
Residual slag ingredients
The production technology of Luzhou-flavor liquor is a wonderful thing in the traditional culture of the Chinese nation, and the addition of slag (difficult) ingredients is one of the most typical features. Liquor proverbs “A century old cellar†refers to the two stunts of Luzhou-flavor liquor. The fermented dregs were taken out and mixed with the new raw materials that were ready to be put in. At the same time, the technical indicators such as moisture, acidity and starch content were adjusted. After cooking and distilling, they were added into the next round of fermentation. Because there is always a lot of dregs rolled into the next round of fermentation, it is said that there is a “worth-of-thousand-years†cycle, and this is also one of the key technologies for forming the unique flavor of Luzhou-flavor liquor.
Mixed steam burning
Mixed steaming and mixing is one of the most distinctive features of Chinese traditional spirits. It is widely used in Luzhou-flavor liquor. Any liquor that is mixed and steamed with the continuous slag process has a full-bodied flavor. Mixed steaming and mixing is to mix the dregs with good ingredients into the wine pots, and complete the cooking and pasting of the new raw materials while distilling and taking the wine. As the saying goes, the process of “scented by fermentation and extraction by distillation†is also the key to the production and quality of Luzhou-flavor liquor. It can best reflect the difference in the level of technology of wine-making masters.
Distillation
Zhijiang wine is a traditional solid-state fermentation liquor. In the traditional production of solid-state fermentation liquor, the fermented mature liquor liquor is distilled from the barrel to obtain white liquor. The barrel is a cone-shaped distiller with an upper diameter of about 2M, a bottom diameter of about 1.8M, and a height of about 1M. It is an original distiller created for Chinese brewing ancestors and is a unique distillation apparatus different from other wine distiller in the world. It takes about 1 hour to complete a distillation. The so-called "quantity extraction of wine" is a process quality control measure that divides the entire distillation process into four stages. Zhijiang wine brewing is mainly to ensure the quality of the wine by preserving the middle distillate through the "toutoutou". Specifically speaking, when you start to distill, there are more violent ingredients in the head of the wine. Therefore, when you pick wine, you need to remove the head of the wine. The alcohol content in the cocktail is low and the taste is heavy. Therefore, when you pick the wine, you have to drink the wine. At the same time, the different fractions obtained were stored separately and used as blending wine.
Storage
“The wine is the fragrance of Chen†reflects the important role of storage in improving the quality of wine. It is an indispensable part of the production process of Luzhou-flavor liquor. In general, the new wine is irritating and has bad smell. It often has a mixture of odor and new wine. After a certain period of storage, the wine becomes soft and scented. It is obviously more mellow and softer than the new wine. The storage of Luzhou-flavor liquor is required for at least one year. It is the best choice for the storage of pottery jar containers. The new wines of different grades will achieve the goal of wine coordination, harmony, fullness and integrity through the storage and aging. Zhijiang Jiujiu has the longest storage period of 50 years. The size of an enterprise's storage capacity can best verify its strength in product quality assurance. Zhijiang liquor strictly requires that the base wine produced must be stored on the pottery base before it can be used to open the altar.
Blending
The last technical process is blending. Blending is a technology and it is an art. Just like Chinese cooking, different raw materials will become color, flavor, taste, and tasteful delicacies in the hands of the master. The blending of Luzhou-flavor liquor is the blending of wine and wine. The wines produced at different levels, different times and different techniques are blended according to the taste and physical and chemical indicators to achieve the unification of quality. To achieve the balance of various trace components in wine. As a traditional solid-state fermented liquor production, Zhijiang wine is mostly handmade. The quality of the wine produced in one cellar and one batch cannot be completely consistent. The function of blending is to narrow differences, stabilize wine quality, complement each other, unify standards, and improve quality. Through blending can make the wine aroma, style outstanding, perfect wine.
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