Introduction to Lidu Wine
Lidu Town in Jiangxi Province has a brewing history of more than 1500 years and has been known as the "wine town" since ancient times. Scholars, literati, officials, and commoners all got off their horses and boats because of Lidu wine. Lidu liquor has a long history and profound cultural heritage. As early as the late Yuan and early Ming dynasties, there was a saying in Lidu, Jiangxi that goes, 'Go to the Li Family Ferry and buy tofu while drinking.'
Li Du Liquor Industry is located in the famous historical ancient town of Li Jiadu in Jiangnan. Li Jiadu is located in the middle and lower reaches of the Fu River, with clear water and sweet springs, used for brewing rich and fragrant wine; Ganfu granary, the rice is delicate, round, and crystal clear. Fuhe River and Ganfu Grain are inexhaustible, making them top-quality wines
Lijiadu is a must visit place for ancient Jiangnan students to rush to the capital for exams. Its wine culture has a long and rich history, and has been known as the "wine town" since ancient times. The top ten archaeological discoveries in China in 2002 and the key cultural relics protection unit in China in 2006 have proven that the Li Du Shaojiu workshop site, which has a history of more than 800 years (the earliest in history, with the most relics, the most complete relics, the longest duration, and the most distinctive local craftsmanship), still has a lingering aroma and a cellar fragrance. Lidu series of liquors have been awarded as Jiangxi Famous Liquor, Jiangxi High Quality Baijiu, Consumers' Favorite Baijiu and the Best Daily Industrial Product for many times, and won the gold medal of Ulaanbaatar and Paris International Food Expo. Lidu brand has been awarded as "Jiangxi Famous Trademark", and was designated as a special liquor by "Lushan Conference". It also served as a national liquor banquet for domestic and foreign guests and politicians in the Great Hall of the PeopleIn October 2008, Huaze Group acquired Lidu Liquor Industry and reorganized Jiangxi Lidu Liquor Industry Co., Ltd. In terms of craftsmanship, Lidu Liquor still inherits the thousand year old brewing process, coupled with modern scientific and meticulous operations such as layered distillation, quantity and quality picking, graded storage, and scientific blending, making Lidu Liquor extremely precious. After being appraised by famous Baijiu experts, the wine was praised endlessly, saying that it is "harmonious, clean and elegant, and can be called the best wine in China at present". In terms of quality management, the company has passed a series of certifications such as iso9001 quality management system and product certification system, haccp food safety, etc. In terms of packaging technology, with a new modern packaging concept, the company contains the original cultural characteristics of ancient and fragrant liquors of Lidu, constantly pushes through the old to bring forth the new, and tastes both refined and popular. It not only highlights the brand taste of Lidu, but also takes into account the consumption level of ordinary people. It is a model of Jiangxi flavor BaijiuRaw material requirements
1. Brewing water: sourced from deep groundwater sources below 200 meters within the production area, with water quality meeting the national standards for drinking water.
2. Water for blending: from within the production area, treated to meet the national standards for purified water
3. Rice: Rice produced within the production area shall be used, and the quality shall comply with the national standards for rice
4. Wheat: The quality meets the national standards for wheat
5. Flour: The quality meets the national standards for flour
6. Wheat bran: The quality meets the relevant standards and regulations
7. Rice husk: golden and dry in color, fresh, free of impurities, mold, and odor Lidu Liquor, with its unique style of "clear color, rich aroma, soft and mellow, crisp and dry, mellow and pure, and long aftertaste", won the "Gold Cup Award for Typical Style of Chinese Baijiu" and "Famous Trademark of Jiangxi Province" in the Baijiu industry in 2003 By the end of the Qing Dynasty, Lidu Wanmao Distillery had widely collected folk brewing technology. On the basis of glutinous rice wine, it introduced a new process of Baijiu fermentation with rice as raw material, Daqu as saccharification starter, and an old cellar with tank and brick structure. Lidu Gaoliang liquor developed from this, and the number of liquor making workshops increased to seven. Due to its mellow and pure taste, as well as its refreshing fragrance, the wine has gained a great reputation and has become increasingly popular in the market. The highest production in the town once reached 400000 catties, selling well in provinces such as Jiangxi, Zhejiang, Hubei, and Anhui Production process requirements 1. Key requirements for koji making: the starting temperature for fermentation and cultivation of Daqu is 23 ℃ to 25 ℃; The highest temperature reached 56 ℃; The temperature for post fermentation cultivation is between 28 ℃ and 30 ℃. Store the finished product for three months before use. Physical and chemical indicators of Daqu: moisture content ≤ 14.0%, acidity between 0.8 and 1.4 ° A, starch content between 30 and 50%, saccharification power ≥ 450 mg glucose/(g.h) 2. Brewing process: Whole grains of rice are used as raw materials, and medium high temperature koji with wheat bran and flour as the main raw materials is used as the saccharification and fermentation agent. The fermentation is carried out in the cellar through continuous distillation and solid-state fermentation. The wine is picked according to quantity and quality, stored and blended in different grades (1) Cellar: Cellars made of locally produced red stone strips with a fermentation age of over 26 years and some cellars with a fermentation age of over 70 years are used as fermentation containers, with a fermentation time of over 24 days. The age of the new cellar shall not be less than 5 years (2) Steamed rice husks: Pour the rice husks into the steamer and steam on high steam for 30 to 35 minutes. Remove from the steamer and cool to below 40 ℃ for later use (3) Steaming liquor and materials: using layered distillation, layered distillation, continuous distillation, and barrel distillation, steaming liquor and materials are completed simultaneously (4) Quality and quantity extraction of liquor: During the distillation process, 1.5kg to 2kg of the head liquor should be removed; Mid stream liquor with a alcohol content above 60 degrees is used as the base liquor; Extract 60kg to 80kg of wine tails from each container (5) Storage: The base wine is graded and stored in ceramic jars according to quality. Base liquor should be stored for more than three years, and seasoning liquor should be stored for more than five years Since the 1980s, varieties such as Lidu Gaoliang and Lidu Laojiao have been rated as famous and high-quality liquors in Jiangxi Province over the years Won the Gold Award at the 1994 Ulaanbaatar International Food Expo in Mongolia Gold Award at the 1997 Paris International Food Expo in FranceMethod of making Lidu liquor
Awards and honors of Lidu liquor