Yingjia Gongjiu [Anhui Huoshan Specialty]

What is Yingjia Gongjiu? Authentic Anhui Huoshan specialty: Yingjia Gongjiu

Content summary:Do you want to know what Yingjia Gongjiu is? This article is a detailed introduction toAnhui Huoshan specialty - Yingjia Gongjiu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yingjia Gongjiu. The full text takes about 13 minutes to read, mainly including the basic introduction of Yingjia Gongjiu and the product characteristics of Yingjia Gongjiu? How did the history of Yingjia Gongjiu come about? The production method of Yingjia Gongjiu and the awards and honors of Yingjia Gongjiu

Basic Introduction of Yingjia Gongjiu

Yingjia Gongjiu, a Luzhou flavor Baijiu, a time-honored brand in China and a well-known trademark in China, is produced in Huoshan County, Anhui Province. Yingjia Gongjiu has a long history and cultural heritage. On September 3, 2007, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Yingjia Gongjiu"

Yingjia Gongjiu was originally brewed using the traditional brewing technique of Laowu Zeng, which is a traditional brewing technique in the area of Lu'an City, Anhui Province. It uses flat plate medium temperature koji with a short fermentation period. The liquor brewed using the Laowu Zeng technique has a unique personality, especially the prominent aroma, which is very suitable for the local water quality characteristics and folk tastes. It has been successfully declared as an intangible cultural heritage. However, although this process is unique, the alcohol yield is relatively low

Origin Environment

Located in the hinterland of the Dabie Mountains in Anhui Province, Huoshan County, Lu'an City, has dense streams and rivers with developed water systems, with the Manshui River and Huangwei River passing through the area. Yingjia Gongjiu is brewed in an ecological way, with five supporting elements: ecological production areas, ecological water cutting, ecological raw grains, ecological processes, and ecological cycles. Huoshan County, the origin of Yingjia Tribute Liquor, is located in the hinterland of the Dabie Mountains at 30 degrees north latitude, known as the "golden latitude zone of Chinese Baijiu". The average temperature is 15 ℃, the forest coverage rate is nearly 80%, and there are more than 6500 species of organisms. It is a natural gene treasure trove with a complete ecosystem. The unpolluted ecological environment, unique mountainous microclimate, and rich microbial community form a 'pure natural cellar' here<29. To ensure the quality of the wine, the raw materials for Yingjia Wine are carefully selected from almost demanding production areas. Green and high-quality sorghum, rice, glutinous rice, corn, and wheat are carefully selected as raw materials to create a rich multi grain compound aroma, achieving a style of "elegant cellar aroma, smooth and refreshing taste, harmonious body, and long aftertaste"

Yingjia Brewing adopts a multi grain brewing ecological process, using mountain springs to cut water and baoqu, following the long cycle fermentation of mud pits and old cellars, and undergoing 69 traditional processes for refinement

Yingjia Tribute Liquor is made of Dabie Mountain ecological water, high-quality five grain raw materials (sorghum, rice, glutinous rice, wheat, corn), and condensed by traditional brewing technology. The overall liquor quality shows the representative quality characteristics of "elegant cellar flavor, thick medium sauce, soft sweet and refreshing, and harmonious flavors", which is also the key to distinguish "Yingjia Tribute Liquor" from other Baijiu. The wine has a clear and transparent body, a rich cellar aroma, a mellow and sweet taste, a full and mellow body, a harmonious aroma, and a unique flavor

The production method of Yingjia Gongjiu

It is a distilled liquor made from high-quality sorghum, rice, glutinous rice, wheat, and corn as raw materials, high-temperature Daqu as saccharification and fermentation agent, Dongpi River water within the protected area as brewing and pulping water, and using techniques such as continuous residue mixing and steaming, running cellar circulation, mud pit old cellar fermentation, bottom changing, and two highs, one low, and one long

1. Fermentation process

High temperature Daqu is used as a saccharification and fermentation agent in brewing, with a core temperature of 61 to 64 ℃. During the cultivation process of high temperature koji, wheat gluten and wheat gluten undergo Maillard reaction with reducing sugars under high temperature, producing heterocyclic aromatic compounds, which give the koji a seasoned and sauce flavored aroma. During the brewing process, the wine is rich in its unique aged aroma, making it mature and elegant

Process flow

Wheat → moistening → crushing → mixing with water → molding → stepping on the mold → cooling sweat → entering the room to install the mold → bacterial cultivation management → piling → removing the mold → storing in the warehouse

(1) The moisture content of the moistening material is 3% to 5%

(2) Crush the plum blossom petals that require the skin to be rotten but not the heart to be rotten

(3) The moisture content of the mixed material is 37% to 39%

(4) Top fire temperature of 61 to 64 ℃ for more than seven days

(5) Cultivation period of 30 days

(6) Store in the warehouse for more than 3 months

2. Brewing process (process diagram omitted)

(1) Use mud pits with a cellar age of more than ten years as fermentation pits

(2) Raw material ratio: sorghum, rice, glutinous rice, wheat, corn, 40:22:18:14:6

Crushing degree: 4, 6, 8 petals

Grain to mash ratio: 1:4 to 4.5 in winter and 1:5 to 5.5 in summer

(3) The rice husk is fresh, rough, dry, and golden yellow in color, without mold or deterioration. Japonica rice or glutinous rice bran is not used, and it should be steamed for more than 30 minutes and cooled before use. The amount of rice husk used is 20% to 25%

(4) The saccharification power of koji is 400 to 600 units, the fermentation power is over 150 units, the fine powder with a crushing degree of 20 mesh sieve accounts for 70% to 75%, and the ratio of koji to grain is 18% to 22%

(5) The starch entering the pool is between 20% and 22%, and between 18% and 20% in summer

(6) The water content entering the pool is around 52% to 54%

(7) The acidity in the pool is 1.5 to 2.5

(8) Layered fermentation, and the fermented grains are stored in the cellar with a "bottom to bottom, middle to middle" and double wheel bottom

(9) Fermentation cycle is 80-120 days

(10) Slow fire distillation, truncation and tail removal, quantity and quality extraction of wine, graded storage, and steaming time of no less than 60 minutes

3. Hook storage process

(1) The original wine is stored in ceramic jars and graded

(2) The blending of finished wine uses high-quality raw wine stored for more than one year as the base wine, and uses specialized seasoning wine stored for more than five years for blending

(3) The water used for mixing and adding slurry is the Dongpi River water that has been treated with three-stage filtration of manganese sand, quartz sand, and activated carbon within the protected area