Longquan Spring Wine [Jilin Liaoyuan Specialty]

Traditionally, Baijiu is believed to have the functions of promoting blood circulation, promoting pulse circulation, helping medicine, improving appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from cold. Drinking a small amount of low alcohol Baijiu can expand small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems

Color and Appearance: Colorless or slightly yellow, clear and transparent, without suspended solids or sediment

Aroma: Rich cellar aroma, mainly composed of ethyl caproate as the main compound aroma, elegant aged aroma. Cellar aroma is relatively rich, mainly composed of ethyl caproate as the main compound aroma, more elegant aged aroma.

Taste: Soft sweet and mellow, harmonious aroma,

Long aftertaste: Soft sweet and mellow, harmonious aroma, long aftertaste.

How does the history of Longquan Spring Wine come about

Liaoyuan Longquan Liquor Industry Co., Ltd. was founded in 1906. After nearly a hundred years of development, the enterprise has continued to grow and has become a pillar industry in Liaoyuan City and a leading enterprise in Baijiu industry in Jilin Province. At present, the "Longquanchun" brand has gained a good reputation in the domestic and international liquor market, with a high market share and great development potential. In order to support the development of traditional advantageous industries, comprehensively promote the brand strategy of Liaoyuan City, create more famous brand products, effectively improve the awareness and reputation of the "Longquan Spring" brand, enhance the overall image and market competitiveness of Liaoyuan products, fully exert the brand driving effect, and promote the rapid development of Liaoyuan's economy and society, after discussion and decision at the 14th executive meeting of the Liaoyuan Municipal Government, Longquan Spring Wine is named Liaoyuan City Liquor

The production method of Longquan Spring Wine

High quality sorghum and wheat are used as raw materials, medium high temperature Daqu is used as saccharification and fermentation agent, net bacteria are piled up, fermented in the pool, distilled out of the pool, and the original wine is stored in a wine storage container. It is naturally matured and aged to enhance its aroma

1. Ingredients: The amount of recycled mash is 5 times that of the main ingredient, the amount of water is 18% to 22% of the main ingredient, the amount of koji powder is 19% to 22% of the main ingredient, and the amount of rice husk is 18% to 22% of the main ingredient

2. Cellar entry conditions: Maintain a moisture content of 57% to 60%, starch content of 14% to 16%, temperature of flat ground in summer, 17 ℃ to 19 ℃ in spring, autumn, and winter, and a fermentation period of 60 days

3. Rice husk steaming: The auxiliary rice husk should be steamed before use, and the steaming time for round steaming should not be less than 30 minutes. After there is no smell of raw bran or impurities, it can be put out of the steamer and hung for later use

4. Brewing yeast: Medium high temperature Daqu is used to give the strong aroma liquor a unique flavor

5. Stacking net bacteria: The stacking temperature is between 26 ℃ and 30 ℃, the top temperature is between 35 ℃ and 50 ℃, and the time is controlled between 44 and 48 hours. On the surface, there are a large number of spots (colonies) appearing, and a strong fruity aroma and sweetness can be smelled before entering the pool

6. Quality and quantity extraction of wine, graded storage: Based on the differences in the composition of each distillate, the wine is classified and segmented for extraction, and stored in a storage container. The top and bottom of the wine are returned to the bottom pot for re steaming

7. Storage containers and storage time: Use storage containers such as ceramic jars and large containers for continuous quality storage; After storing the new wine in a ceramic jar at room temperature for one year, it is combined into a large container according to its quality and stored for more than 5 years as a seasoning wine