![Lidu Wine [Jiangxi Jinxian Specialty]](https://i.gtylx.com/i.png)
What is Li Du liquor? Authentic Jiangxi Jinxian specialty: Lidu liquor
Summary:Do you want to know what Lidu liquor is? This article is a detailed introduction toJiangxi Jinxian specialty - Lidu liquor. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lidu liquor. The full text takes about 10 minutes to read, mainly including the basic introduction of Lidu liquor and the product characteristics of Lidu liquor? How did the history of Lidu liquor come about? The production method of Lidu liquor, the awards and honors of Lidu liquor, etc
Basic 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, and officials all got off their horses and gathered their 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, which is well-known 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
Requirements for raw materials
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 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 in the original cellar. The wine is picked according to quantity and quality, stored in different grades, and blended (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. After exiting the steamer, let it 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 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