Jade Jar Wine [Sichuan Jiangyou Specialty]

What is Jade Jar Wine? Authentic Sichuan Jiangyou Specialty: Jade Jar Wine

Summary:Do you want to know what Jade Jar Wine is? This article is a detailed introduction to the Sichuan Jiangyou specialty - Yutan Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yutan Wine. The full text takes about 10 minutes to read, mainly including the basic introduction of Yutan Wine and its nutritional value? What are the product characteristics of jade jar wine? How did the history of jade jar wine come about? The production method of jade jar wine, etc

Basic Introduction of Jade Jar Wine

Jade Jar Wine, originally named Yujiaguan Wine, was produced in Yujiaguan Village, Sanhe Town, Jiangyou City, Sichuan Province. Jade Jar Classic is operated by Jiangyou Libai Hometown Wine Co., Ltd. It is a white wine series product with excellent quality, unique brewing technology and pure taste

Baijiu is different from rice wine, beer and fruit wine. In addition to a very small amount of sodium, copper and zinc, it contains almost no vitamins, calcium, phosphorus, iron, etc., but only water and ethanol (alcohol). Traditionally, Baijiu is believed to have the functions of promoting blood circulation, promoting medicine, increasing 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

How did the history of jade jar wine come about

During the Tang Dynasty, Taoist priests in Guanzhong took the wine brewed by Lianquan in Longju Mountain, which had a mellow and fragrant taste. Li Bai occasionally drank it and had a special fondness for it. He loved drinking and eventually became a wine immortal. Nowadays, people have renamed Yuguanjia liquor as Yucan liquor, which is exported to more than 20 provinces and cities and has become a famous specialty of Li Bai's hometown. Li Bai drank and praised the fine wine of Yu Jiaguan, and the Taoist temple expanded the production of fine wine, which promoted the rapid development of the surrounding ceramic industry

Li Bai, who was in his prime and full of energy, came looking for the fragrance of wine to exchange his cultivation experience and discuss poetry, prose, and prose with the Taoist master Yu Jiaguan, who had a strong sense of immortal charm and moral character. There was a strong sense of regret for meeting him too late. The old Taoist was amazed by this talented and handsome Li Bai, and insisted on presenting him with a hundred year old treasure of fine wine brewed from the clear, transparent, sweet and fragrant Lianquan in the Taoist tradition to entertain Li Bai. Fine wine is as precious as nectar, leaving a deep impression on Li Bai's heart. From then on, wine became the lifelong love of Li Bai, who claimed to be a fairy in wine and refused to board the ship when summoned by the emperor. This is a national first-class cultural relic unearthed in Zhangming, not far from Yujia Temple, in 1983. It is the earliest drunken portrait of Li Bai in China - a Song Dynasty brush wash. Li Bai has long hair in a bun, an open chest and a protruding belly, a wide robe and sleeves, a right hand holding the altar, and a left hand supporting the knee. His natural and vivid expression is sufficient to prove this point. Among the over a thousand poems he left in the world literary treasure trove, there are actually more than 240 poems that sing about wine. Therefore, Yu Jiaguan and Lianquan, which can produce fine wine, have made invaluable contributions and have been recorded in history. The production, storage, and consumption of soju are inseparable from ceramic utensils, leaving a lasting legacy. These uniquely shaped and exquisite Tang Dynasty wine utensils all come from the Qinglian Ancient Porcelain Kiln located in Jiangyou Fangshui and Jiuling. Chinese and Japanese ceramic archaeologists have come to the Qinglian porcelain kiln site, which lies dormant on a small hill, to explore the splendid civilization. The brilliance created by the thousand year old Qinglian porcelain kiln should be the most indicative of the problem

The production method of jade jar wine

1. Crushing of raw materials. The purpose of crushing raw materials is to facilitate cooking and fully utilize starch. According to the characteristics of the raw materials, the fineness requirements for crushing also vary. For raw materials such as dried potatoes and corn, more than 60% pass through a 20 hole sieve

2. Ingredients. Mix new ingredients, distiller's grains, auxiliary materials, and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of the steaming bucket and cellar, the starch content of the raw materials, the temperature, the production process, and the fermentation time. The specific manifestation of proper ingredients depends on whether the starch concentration in the pool, the acidity and looseness of the mash are appropriate. Generally, starch concentration of 14-16%, acidity of 0.6-0.8%, and moisture content of 48-50% are suitable

3. Steaming and gelatinization. Use steaming to gelatinize starch. Beneficial for the action of amylase, while also killing off miscellaneous bacteria. The temperature and time of steaming and cooking depend on the type of raw materials, degree of crushing, etc. Generally, steam the material at atmospheric pressure for 20-30 minutes. The requirements for steaming and cooking are that the appearance should be fully steamed, cooked without sticking, and there should be no impurities inside. Mixing the raw materials and fermented fragrant mash, steaming wine and steaming materials simultaneously, is called "mixed steaming and co firing". In the early stage, steaming wine is the main method, and the temperature inside the steamer is required to be 85-90 ℃. After steaming wine, a period of gelatinization time should be maintained. If steaming wine and steaming ingredients are carried out separately, it is called "clear steaming and clear burning"<4. Cooling. The raw materials that are steamed should be quickly cooled by lifting or drying the residue to reach a temperature suitable for microbial growth. If the temperature is between 5-10 ℃, the product temperature should be lowered to 30-32 ℃. If the temperature is between 10-15 ℃, the product temperature should be lowered to 25-28 ℃. In summer, the product temperature should be lowered until it no longer decreases. Lifting or drying slag can also play a role in evaporating impurities and absorbing oxygen

5. Mixing mash. Solid state fermentation of bran koji Baijiu is a bilateral fermentation process that uses saccharification and fermentation. After lifting the residue, koji and yeast are added at the same time. The amount of yeast used depends on its saccharification power, usually 8-10% of the main ingredients for brewing, and the amount of yeast used is generally 4-6% of the total amount of ingredients (i.e. 4-6% of the main ingredients are used for cultivating yeast). In order to facilitate the normal progress of enzymatic reactions, water (referred to as slurry in the factory) should be added during the mixing of mash, and the moisture content of the mash should be controlled at 58-62% when entering the pool

6. Fermentation in the cellar. When entering the cellar, the temperature of the mash material should be between 18-20 ℃ (not exceeding 26 ℃ in summer). The mash material entering the cellar should not be too tight or too loose. Generally, it is advisable to fill about 630-640 kilograms of mash material per cubic meter of volume. After installation, cover the mash with a layer of bran, seal it with pit mud, and add another layer of bran. The fermentation process mainly involves monitoring the temperature of the product and analyzing changes in the moisture, acidity, alcohol content, and starch residue of the mash at any time. The length of fermentation time varies depending on various factors, ranging from 3 days to 4-5 days. Fermentation usually ends when the temperature inside the cellar rises to 36-37 ℃

7. Steaming wine. The fermented and matured mash is called fragrant mash, which contains extremely complex components. The alcohol, water, higher alcohols, acids and other effective components in the fermented grains are evaporated into steam by steaming, and then Baijiu is obtained by cooling. During distillation, alcohol, aromatic substances, and sweet substances should be extracted as much as possible, and impurities should be removed as much as possible using the method of cutting the head and tail