Yangshao Wine [Henan Mianchi Specialty]

What is Yangshao wine? Authentic Henan Mianchi specialty: Yangshao wine

Content summary:Do you want to know what Yangshao wine is? This article is a detailed introduction to the special product of Yangshao liquor in Mianchi, Henan Province. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yangshao liquor. The full text takes about 9 minutes to read, mainly including the basic introduction of Yangshao liquor and the product characteristics of Yangshao liquor? The production method of Yangshao wine, the awards and honors of Yangshao wine, etc

Basic Introduction to Yangshao Wine

"Yangshao Culture" is a Neolithic culture in China from 5000 BC to 3000 BC. It is a continuation of the Chinese nation's matrilineal and patrilineal societies to the slave societies of the Shang and Zhou dynasties, and is an important page in the history of Chinese civilization. The Yangshao Cultural Site was first discovered in 1921 by Swedish geologist Andersson and Chinese scholar Yuan Fuli in Yangshao Village, the cultural ancient city of Mianchi

"Good wine comes from good springs", Yangshao wine is famous because it is brewed from the famous spring - Liquan water. The water quality of Liquan is excellent, and the Yangshao wine brewed from Liquan water is characterized by jade purity, clarity, and transparency; The taste is soft and sweet, with a rich aroma, refreshing and sweet, and a slight apple aroma; No dizziness or bloating sensation, with a lingering and beautiful aftertaste; The appropriate combination of color, aroma, and taste is the top grade for banquets

Method of making Yangshao wine

(1) Raw materials

1. Wheat: High quality strong gluten wheat with a protein content of ≥ 11%, produced within the protected area

2. Sorghum: High quality sorghum produced in Liaoning, Inner Mongolia and other regions that comply with national standards is used

3. Brewing water: from the protected area, with a total hardness of 185 mg/L to 300 mg/L and a pH value of 6.7 to 8.0

4. Mixing water: Use purified water that meets national regulations

(II) Qu making process

1. Qu making process: Pure wheat from the protected area is used to make medium and high temperature qu, with core temperatures ranging from 55 ℃ to 60 ℃ and 65 ℃ to 70 ℃, respectively

2. Main process flow: wheat → moistening material → crushing → mixing with water → molding → stepping on the mold → cooling the sweat → placing the mold in the room → cultivating the mold → stacking the mold → discharging the mold → inspection → storage

(1) Using wheat as raw material, moisten the material with a moisture content of 3% to 5% for more than 4 hours. Wheat pulverization degree: 50% of the coarse and 50% of the fine flour passes through a 20 mesh sieve, and is crushed into a "rotten heart but not rotten skin" plum blossom petal shape. The moisture content of the mixed material is 37% to 40%

(2) When stacking koji in the room, pay attention to waiting for the mycelium to reproduce and enter the inside of the koji body by 1.0cm to 1.5cm before stacking koji. After stacking koji for 8 to 12 days, the top fire temperature of the medium temperature koji should reach 55 ℃ to 60 ℃, and the high temperature koji should reach 65 ℃ to 70 ℃, both of which should be maintained for more than 7 days. The entire process of cultivating koji involves 30 days of medium temperature koji and 45 days of high temperature koji. Songs must be stored for at least 3 months before they can be put into use

3. Quality requirements:

(1) Sensory requirements: strong sauce and burnt aroma, pure, deep brownish yellow stubble, thin skin, and no impurities

(2) Physical and chemical requirements: The moisture content is 12% to 14%, the saccharification power of medium temperature koji is above 500, and the saccharification power of high temperature koji is below 300

(III) Brewing process

1. Craftsmanship: Traditional steaming and mixed firing process using the Laowu steamer, with solid-state fermentation in a mud pit; Daqu, made from wheat as raw material, is used as a saccharification and fermentation agent, with a mixture of high-temperature and medium temperature koji (1:4)

2. Cellar pit: Cellar mud is taken from clay within the protected area, which has been domesticated and cultivated for a long time. It is greenish gray in color, fluorescent when observed under light, and soft and smooth when pinched by hand. There are a large number of beneficial microorganisms that produce wine and produce fragrance living on the walls and bottom of the cellar, including yeast ≥ 56000/g, actinomycetes ≥ 23000/g, and acid producing bacteria ≥ 81000/g

3. Raw material crushing: The raw material is crushed, and the fine powder passing through a 20 mesh sieve accounts for about 75% to 85%

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

5. Moisturizing: The raw materials are moistened with hot water at 30 ℃ to 50 ℃ for 120 minutes

6. Rice husks: Fresh, dry, golden yellow in color. Steam for at least 45 minutes before use and let cool. The dosage ranges from 18% to 25%

7. The saccharification power of medium temperature koji is above 500 units, and the saccharification power of high temperature koji is below 300 units. The fine powder with a pulverization degree of 20 mesh sieve accounts for 75% to 85%. The grain to yeast ratio is 4 to 5:1

8 The amount of water used is 5% to 20%, the temperature is above 80 ℃, the total moisture content of the grain residue entering the cellar is controlled at 55% to 57%, the acidity entering the cellar is controlled at 1.5 to 2.0, and the starch entering the cellar is controlled at 18% to 22%

9. Layered fermentation, grain residue is layered and stored in the cellar, and the bottom residue undergoes double wheel bottom fermentation

10. Sealing the cellar: After mixing high-quality yellow mud and cellar skin mud, seal the cellar with a thickness of more than 10cm

11. Fermentation cycle: 60 to 120 days

12. Fermentation temperature: controlled to be gentle in the front, moderate in the middle, and gentle in the back

13. Distillation: Slow fire distillation, low-temperature flowing liquor (25 ℃ to 30 ℃); Cut off the flowers and pick the wine. Pinch the head and remove the tail, and pick the wine in sections (head, middle, and tail) according to the quality. Combine the wine according to the quality

14. Sealed storage of ceramic jars: The storage period should be at least 2 years

Awards and honors of Yangshao liquor

According to the "Regulations on the Protection of Geographical Indication Products", the General Administration of Quality Supervision, Inspection and Quarantine of China has organized a review of the application for the protection of geographical indication products of Yangshao liquor.

. After passing the review, it is now approved to implement geographical indication product protection for Yangshao liquor from today onwards