Shaanxi Yan'an specialty Ganquan yellow wine, Ganquan yellow wine is made from the natural spring water of Ganquan County and the soft scorpion which is unique to the Loess Plateau in northern Shaanxi.

Rice wine is the most nutritious wine in the world. The nutritional indicators of ordinary rice wine are 3-5 times that of wine and 8-10 times that of beer. It is recognized as a "liquid cake." The color of Ganquan yellow wine is clear, sweet and sour, and tastes mellow. Rich in amino acids, glucose, organic acids and a variety of vitamins, can help blood circulation, promote metabolism, with blood and beauty, through the vitality, blood circulation and cold.

Quality Technical Requirements for Ganquan Yellow Wine I. Raw materials 1. Glutinous rice: The mountain glutinous rice cultivated and produced within the scope of protection, the quality is in line with the national glutinous rice related standards. 2. Daqu: Made from real estate wheat, peas, buds, glutinous rice roots, etc., by traditional koji making process. 3. Brewing water: high-quality spring water within the scope of protection, the water quality is in line with national drinking water standards, pH 7.0--8.0. Second, the koji process: Daqu is produced in the lunar calendar. 1. Process flow scorpion root leeches peas, squeezing leeches ↓ wheat → sieving → crushing - → mixing → stepping → stacking → heat preservation culture → ventilation drying → finished product 2. Process points (1) rolling wheat 3-4 tablets per granule, peas and buds are pulverized, mixed and mixed well, add water and medlar root soup (20% -25%), until the hand is held into a group, let go of the degree. Then place the koji in the curved mold and cut it into pieces. (2) After stacking, close the doors and windows, after 50h-60h, the product temperature reaches 50°C--55°C, and the temperature is lowered appropriately. After entering the house for about 6 days to 8 days, the temperature of the product will return to room temperature. (3) After entering the house for 20 days, dry the song in a cool, ventilated place outside. 3. Water content ≤ 16.0g / 100g. Third, the winemaking process 1. Process 2. Process points (1) glutinous rice soaked in warm water, 12h-16h, remove and rinse. (2) The steaming time is 30 min, the cooling temperature is 35 ° C - 40 ° C, and the mixture is evenly mixed. (3) After 12h of falling tank, pay attention to temperature control and stirring, control the temperature of fermentation to 25 °C-30 °C, and stir 4-6 times a day. The fermentation time is 3 days to 5 days. After the leaven for about 30 days. (4) The temperature of the fried wine is 75 ° C - 80 ° C, and the time is 15 min - 20 min. (5) The aging time is more than 3 years. (6) Sterilization temperature 75 ° C ­ 80 ° C, time 15 min ­ 20 min. Fourth, the quality characteristics (a) sensory characteristics: golden color, rich aroma, the entrance is sweet and mellow, harmonious and full, the fragrance is fragrant, the aftertaste is slightly sour and refreshing, long aftertaste. (2) Physical and chemical indicators: project indicators dry semi-dry semi-sweet total sugar (calculated as glucose), g / ≤ 15.015.1 ~ 40.040.1 ~ 100 non-sugar solids, g / L ≥ 7.015.010.0 alcohol (20 ° C), % (vol) 8.0 ~ 15.0 8.0 ~ 16.0 pH 3.5 ~ 4.6 total acid (calculated as lactic acid), g / L 2.5 ~ 7.03.8 ~ 8.0 amino acid nitrogen, g / L ≥ 0.300.25 ( c) Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of production of Ganquan Yellow Wine may submit an application to the Ganquan County Market and Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shaanxi Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Ganquan Yellow Wine is selected by the Shaanxi Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.