Tanjiu [Sichuan Gulin Specialty]

What is Tanjiu? Authentic Sichuan Gulin specialty: Tanjiu

Content summary:Do you want to know what Tanjiu is? This article is a detailed introduction to the special product of Sichuan Gulin - Tanjiu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Tanjiu. The full text takes about 18 minutes to read, mainly including the basic introduction of Tanjiu and the product characteristics of Tanjiu? How did the history of Tanjiu come about? How to distinguish the authenticity of Tanjiu? The awards and honors of Tanjiu

Basic Introduction of Tanjiu

Tanjiu: Produced by Sichuan Xiantan Distillery in Taiping Town, Gulin County, Sichuan Province, along the banks of the Chishui River. It belongs to Maotai flavor Baijiu. Using high-quality glutinous sorghum, wheat, and Xiannongtan spring water as raw materials. By utilizing the unique natural environment and adopting the ancient and distinctive traditional production process of sauce flavored liquor, it is carefully brewed. It has a unique style of "prominent sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting fragrance in an empty cup". Tanjiu was awarded the title of high-quality liquor in Sichuan Province in 1990 and was recognized as a well-known trademark in China in 2008

Tan liquor belongs to Maotai flavor Baijiu. Using high-quality glutinous sorghum, wheat, and Xiannongtan spring water as raw materials. By utilizing the unique natural environment and adopting the ancient and distinctive traditional production process of sauce flavored liquor, it is carefully brewed. It has a unique style of "prominent sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting fragrance in an empty cup"

Tan Liquor is produced in Sichuan Xiantan Liquor Industry Group Co., Ltd., and Sichuan Xiantan Distillery in China is located by the "Wine River" on the Chishui River at the border between Sichuan and Guizhou, adjacent to Kweichow Moutai Maotai Liquor and Sichuan Langjiu. It is a famous production base of Maotai flavor and Luzhou flavor liquors in China, and a large liquor making enterprise among the "top three producers and sellers of Maotai flavor liquors in China". Having total assets of over 2 billion yuan and an annual production capacity of over 30000 tons, including an annual production capacity of over 20000 tons of sauce flavored liquor and an annual inventory of over 100000 tons of sauce flavored liquor. Covering an area of over 2000 acres, with more than 2000 employees and over 450 senior, intermediate, and junior professional and technical personnel, it has strong economic strength and material and technological foundation. The main product is the sauce flavored "Tan Brand" Tan liquor series, which was awarded the title of "Sichuan Famous Liquor" in 1991; In 1993, it won the "International Special Gold Award" at the International Expo and was awarded the title of "World Famous Liquor". The "Tan" brand trademark was designated as a "China Famous Trademark" in 2008. The "Xiantan Brand" Xiantan Special Qu and Daqu series products have won the titles of both provincial and ministerial excellence in 1984 and 1985 respectively; In 1989 and 1993, it was awarded the title of "China's High Quality Liquor" twice and was awarded the Silver Medal; In 1993, it won the "International Special Gold Award" at the International Expo and was awarded the title of "World Famous Liquor". The "Xiantan Brand" trademark was designated as a "China Famous Trademark" in 2009. Our company's product sales network covers more than 30 provinces, municipalities, and autonomous regions across the country, with over 3000 agency offices established. Our products are sold well throughout the country and exported to ports, Australia, Taiwan, and some countries. Our products have good quality, high market reputation, and are well received by consumers. We are now seeking investment nationwide and welcome you to discuss business with us. Our company is a state-owned large-scale brewing enterprise and the third largest Baijiu production enterprise in Luzhou City. In line with the business purpose of "quality first, reputation first, and dedicated to serving consumers", "Xiantan people" are as always committed to the development and research of "Xiangtan liquor" and "Xiantan liquor", striving for excellence in products, quality, and service, always providing customers with first-class service and being responsible for consumers with first-class quality, first-class management, and first-class technology

How to distinguish the authenticity of Tanjiu

Identification of alcoholic beverages

1. Key points of sensory identification of alcoholic beverages

When sensory identification of the authenticity and quality of alcoholic beverages, the main focus should be on the determination and evaluation of the color, aroma, and taste of the wine. Attention should also be paid to identifying the outer packaging and registered trademark of bottled wine. When visually inspecting the color of alcoholic beverages, the transparency should be observed under light first, and the bottle should be inverted to check for impurities sinking and suspended solids in the liquid. Then, pour it into a beaker and observe its color against a white background. When conducting sensory inspection on beer, attention should be paid first to whether the color of beer has changed. A dark beer often means a bad change in quality. When necessary, it should be compared with standard iodine solution to observe its color depth. When opening the bottle and injecting it into the cup, attention should be paid to the degree of foam concentration and the time of hanging the cup. The aroma and taste of wine are key indicators for evaluating its quality. This inspection and evaluation should be conducted at room temperature and immediately after opening the bottle and pouring it into the cup

2. Classification of Wine Varieties

There are many types of wine, generally four classification methods

② Fermented raw wine (also known as pressed wine): Wine obtained by directly extracting raw materials after fermentation and using pressing method. This type of alcohol has a lower alcohol content and a higher solid content, with less irritability, such as yellow wine, beer, fruit wine, etc

③ Compounded liquor: Baijiu or edible alcohol mixed with a certain proportion of sugar, spices, herbs, etc. This type of wine contains different sugars, pigments, solids, and alcohol content depending on the variety, such as orange wine, bamboo leaf green, five eggplant peel, and various types of open wine and medicinal wine

(2) Classified by alcohol content

① Highly alcoholic beverages; Alcohol content above 40 ° C is considered high alcohol. Such as Baijiu, qu liquor, etc

② Moderate alcohol, with an alcohol content between 20 ° and 40 °, is considered moderate alcohol. Like most blended wines

③ Low alcohol alcohol: Alcohol with an alcohol content below 20 ° C is considered low alcohol alcohol, such as yellow wine, beer, fruit wine, wine, etc. They are usually authentic wines that retain their nutritional components

(3) Classified by production materials

① Grain wine: Wine brewed from grains such as sorghum, corn, barley, wheat, and rice

② Non grain wine: Wine made from wild plants or fruits containing starch as raw materials<63

3. Naming of Alcoholic Beverages

There are many types of alcoholic beverages in China, totaling thousands. The naming methods can be summarized as follows

(1) Named after raw materials

Such as Wuliangye, Sanliang wine, Gaoliang wine, dried potato wine, apple wine, orange wine, green plum wine, red fruit wine, wine, etc

(2) Named after the place of origin

Examples include Maotai liquor, Dongjiu, Fenjiu, Yanghe Daqu, Beijing Tequ, Shaoxing liquor, and Jimo liquor

(3) Named after the use of qu

Such as Daqu liquor, Xiaoqu liquor, Chenqu liquor, Liuqu liquor, etc

(4) Named after special techniques

such as aged cellar wine, rice wine, sunken wine, sealed wine, etc

(5) Name

by color, such as red wine, white wine, Jiangyin black wine, bamboo leaf green, yellow beer, black beer and old Baijiu

(6) Named after sweetness, such as Danyang's sweet yellow wine, San Dong honey wine, etc

(7) Named after compound names such as Luzhou Laojiao Tequ liquor, Guilin Sanhua liquor, Tongzhou Laojiao, etc

(8) Named after the addition of medicinal ingredients or spices, such as clove wine

4. The basic method of sensory identification of Baijiu

Baijiu is also called distilled liquor. It is a colorless, transparent and high alcohol beverage made from substances rich in starch or sugar as raw materials, yeast yeast and other auxiliary materials after saccharification, fermentation and distillation. People attach great importance to the aroma and taste of Baijiu when drinking. At present, the evaluation of the quality of Baijiu is mainly based on sensory indicators, that is, from three aspects of color, aroma and taste

(1) Identification of color transparency

The normal color of Baijiu should be colorless, transparent, and free of suspended solids and precipitates. Pour Baijiu into the cup, and there shall be no annular insoluble matter on the cup wall. Invert the bottle and observe the body of the wine in the light, without any suspended solids, turbidity, or sediment. In winter, if there is precipitation in Baijiu, it can be heated to 30~40 ℃ in water bath. If the precipitation disappears, it is normal<105. Or pour a few drops of wine on your palm, rub it a few times, and then smell your palm to distinguish the intensity and aroma of the fragrance. The aroma of Baijiu can be divided into:

Spray Fragrance - When drinking alcohol, the aroma fills the mouth

Lingering fragrance - The wine has been swallowed, but the aroma of the wine still lingers in the mouth<115. Wuliangye, one of the famous liquors, is known for its fragrant aroma, while Maotai liquor is renowned for its lingering fragrance. Baijiu should not have peculiar smell, such as burnt, rotten, earthy, sugar, distiller's grains and other bad smells<117. The best taste of Baijiu is that it is mellow without peculiar smell and strong irritation. When tasting Baijiu, the taste of Baijiu in the mouth should be carefully tasted on the tongue and throat to identify the mellowness and taste of liquor

(4) Identification of alcohol content The alcohol content of Baijiu is calculated by the percentage of alcohol content. All kinds of Baijiu are marked with alcohol strength on the label of the factory, such as 60 ', which means that the alcohol content of the liquor is 60%

Baijiu is generally characterized by clear and transparent liquor, pure texture, rich fragrance, long aftertaste and endless aftertaste

Factors affecting the quality of Baijiu:

(1) Discoloration of Baijiu: when acidic Baijiu is put in iron barrels without wax coating, the iron barrel wall is easy to be oxidized and reduced to compounds with high or low iron ions, thus making the liquor yellow brown. Using aluminum barrels containing zinc can also cause oxidation with acids in the wine, producing zinc oxide and turning the wine into a milky white color

(2) Taste change of Baijiu: the use of cast iron (pig iron) containers for liquor will make Baijiu produce sulfur flavor. Using rotten blood material to brush wine wine leaves will produce a bloody odor. Some people use newly made wine boxes to pack wine during the transportation process, which can also cause odor pollution and give the wine a bitter taste of wood<133<135. The following is a brief introduction to the trademarks of famous and high-quality products registered by domestic well-known Baijiu manufacturers

Awards and honors of Tanjiu

The main product is the sauce flavored "Tanpai" Tanjiu series, which was awarded the title of "Sichuan Famous Liquor" in 1991; In 1993, it won the "International Special Gold Award" at the International Expo and was awarded the title of "World Famous Liquor". The "Tan" brand trademark was designated as a "China Famous Trademark" in 2008. The "Xiantan Brand" Xiantan Special Qu and Daqu series products have won the titles of both provincial and ministerial excellence in 1984 and 1985 respectively; In 1989 and 1993, it was awarded the title of "China's High Quality Liquor" twice and was awarded the Silver Medal; In 1993, it won the "International Special Gold Award" at the International Expo and was awarded the title of "World Famous Liquor". The "Xiantan Brand" trademark was designated as a "China Famous Trademark" in 2009