Blast Furnace Wines is produced in Anhui Double Wheel Wine Co., Ltd. (the predecessor of Anhui Blast Furnace Winery was founded in September 1949). It is located in the hometown of Laozi, Boao Town, Guoyang County, Anhui Province. It is a famous commodity in Anhui. The blast furnace wine products mainly include three series: “Blast Furnace”, “Blast Furnace Home” and “Harmonious Year”, and 9 varieties of high, medium and low grade. The blast furnace wine is brewed with the ancestral craftsmanship of generations. The harmonious taste of “scented entrance, sauce and aftertaste”, the harmonious quality of “dense sauce blended, moderate harmony”, “high temperature koji, original ecological brewing The harmonious process has been praised by the experts of the liquor industry and the leaders of the National Quality Testing Center as “the thick head sauce tail” with outstanding characteristics, harmonious taste and first-class quality. The majority of consumers also generally reflect that the wine "in the mouth, sweet aftertaste, feel comfortable."

According to legend, after the three kingdoms, Cao Cao, repelled Yuan Shao, Zeng Yibing blast furnace town. Open the shochu and reward the soldiers. Since then, the ancient winemaking process has been passed down from generation to generation in the blast furnace. Whenever the grain is full, every family uses their home-grown craftsmanship to produce their own wines in order to get the weather in the coming year. On the day of the wine, the households were all lighted up, and the wines that they brewed were sealed with good clay pots, and they were affixed with red paper and written on their own names. When the merchants traveled to the township, they brought this unique wine to the Quartet. The blast furnace wine is also famous for its mellow and authentic quality. The last emperor, Pu Yi, once wrote a literary book, "Han Sanjie smells fragrant, and the blast furnace wine is fragrant."

Technical requirements for quality of blast furnace wine (blast furnace wine) 1. Raw material requirements 1. Brewing water: Non-polluted groundwater in the area of ​​production, the water quality is in line with national drinking water regulations. 2. 3. Wheat: Produced in the scope of production, in line with relevant national regulations. 4. Barley: Produced in the scope of production, in line with relevant national regulations. 5. Rice: in line with relevant national regulations. 6. Pea: Produced in the scope of production, in line with relevant national regulations. 7. Corn: in line with relevant national regulations. Second, the production process and characteristics 1. Process: (1) raw material ratio → moist material → crushing → adding water → stirring → buckling → into the room koji → out of the song → storage plus song → into the 窖 → fermentation management (60 Day)→Opening→Special treatment→Introduction→Re-fermentation management (60 days)→Reopening→Ingredients→Distillation→Semi-finished wine→Grade identification→Grade storage→Confusion→Packaging. (2) Picking → Moisture → Ingredients → Steamed food → Adding pulp → Cooling → Adding songs → Entering 窖 → Fermentation management (60 days) → Opening 窖 → Special treatment → 窖 窖 → Re-fermentation management (60 days) → Re-opening → Ingredients → Distillation → Semi-finished wine → Grade identification → Grading storage → Blending → Packaging. 2. Process requirements: (1) koji process requirements: 1 koji raw material ratio: wheat, barley, peas, 7:2:1. 2 koji dry material: add 3% to 5% water. 3 broken: the bran surface passes through a 40 mesh sieve, and the material under the sieve is 28% to 34%. 4 koji mix water: 37% to 40%. 5 into the room horizontal song: block distance 2cm to 3cm, line spacing 3cm, summer and winter dense. The 6-block culture period is 30 days. 7 blocks are stored in the warehouse for more than 3 months. (2) Requirements for brewing process: 1 Breaking requirements for brewing raw materials: sorghum breaks into 4, 6, and 8 petals, and other raw materials must not have whole grain after crushing. 2 ingredients requirements: grain, glutinous rice, glutinous rice blended evenly, no flaws. The ratio of grain to grain is 20% to 28%; the ratio of grain to grain is 1:4 to 4.5 (varies with the season); the ratio of grain to grain is 20% to 25%. 3 Captain requirements: using traditional manual captains. 4 Laojiao choice: The brewing pond used should be the traditional old man before the 1980s in the protected area, and no new ones should be used. 5 into the 窖 requirements: layered into the 窖, 窖 seal tight, sealing mud should be even, 6cm to 10cm thick and uniform, and then covered with a layer of plastic cloth. 6 wine picking and storage: the original wine quality wine picking, grading storage, the use of raw brewing and original storage double storage. After three years, the wine was re-graded and re-leveled, and then stored in the wine cellar for storage. (3) Hook storage process: 1 The original wine is stored in the ceramic altar for more than one year, and transferred to the outdoor stainless steel large tank for more than two years; the flavored wine is stored in the pottery for more than five years. 2 The finished wine is tune-up. The high-quality original wine stored for more than three years is used as the base wine, and the special seasoning wine stored for more than five years is used for the adjustment. Third, the quality characteristics 1. Sensory characteristics: (1) color and appearance: colorless or yellowish, clear and transparent, no suspended matter, no precipitation (Note: when the wine temperature is below 10 ° C, white flocculent precipitation is allowed or Loss of light, should gradually return to normal when it is above 10 °C). (2) Aroma: A complex aroma with rich ethyl hexanoate as the main component. (3) Taste: The wine is full and full. (4) Style: It has the typical style of this product. 2. Material, g/L ≤0.353. 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 blast furnace wine (Blast Furnace Wine) may apply to the Quality and Technical Supervision Bureau of Guoyang County, Anhui Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision and Inspection. Announced after approval. The testing mechanism of blast furnace wine (boiler wine) is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.