The production of sinking liquor in Xinluo District began in 1796. The traditional type of sinking liquor products are made of high-quality glutinous rice, accompanied by ancestral recipes, carefully brewed and aged. The craft is unique, different from other kinds of yellow wine. When making, take two small rice wines into the wine cellar, let the wine cellar sink and sink, and finally sink into the bottom of the tank. The wine is bright and transparent, reddish-brown, with amber luster. The aroma is fragrant and fragrant. After drinking, the fragrance is long and long-lasting. The wine contains 18 kinds of amino acids and multivitamins required by the human body. It is extremely rich in nutrients and nourishing the body. There is a saying that “the wine is a nine chicken”. According to the product requirements that the product needs to be listed for three years, the listed products are three-year, five-year, eight-year, fifteen-year-old series of products, which are representative of Fujian red yeast rice wine, and there is a "Yellow wine crown dragon rock sink tank". "The reputation." Due to the unique traditional processing methods and superior natural conditions, the products have a unique local flavor and are well-known at home and abroad.

Longyan Inflation Wine Quality Technical Requirements 1. Raw materials 1. Glutinous rice: Longjing 496 produced in the production area. 2. 3. Water: Mountain spring water within the scope of production. Second, the basic wine production technical requirements 1. Process: glutinous rice → soaking → washing and draining → steaming rice → rinsing rice → mixing in the lower part of the cylinder → pouring wine to raise oysters → filter wine pressing → wine liquid precipitation → decocting → aging. 2. (2) Washing and draining: cleaning removes impurities and bad odors in the rice. (3) Steamed rice: steamed until cooked thoroughly, soft and not rotten, without heart. (4) Rice: The glutinous rice is cooled to a temperature suitable for the growth of the microbial microorganisms, 32 ° C in winter and 28 ° C in summer and autumn. (5) Mixing the bottom of the lower tank: Mix the song evenly, 1.1kg song / 100kg glutinous rice. (6) Drinking and raising oysters: raw materials and raw materials are used according to the standard of 1:1, red yeast and raw wine are used according to the standard of 1:30. (7) Secondary drinking and raising oysters: On the 6th day after the wine is kept, the temperature is controlled to ferment at 20 °C for 50 to 60 days. (8) Filter press: The wine and the wine are separated, and the wine is pumped into a clarification tank for precipitation. (9) Precipitation of wine: The wine was precipitated for 7 days. (10) Fried wine: The clarified raw wine is warmed to 86 °C. (11) Ageing: The hot wine is poured into the jar and sealed for aging, and the aging time is more than 3 years. Third, the quality characteristics 1. Sensory features: (1) traditional sweet. The project requires brownish yellow appearance, clear and transparent, and lustrous. It allows the bottle (tank) to have a small amount of agglomerate aroma. It has the unique mellow and rich flavor of this kind of yellow wine. It has no sweet taste and sweet taste. The taste is delicious and the mellow style is coordinated with the body. Typical style of yellow wine-like wine (2) semi-sweet. The project requires orange-red appearance, clear and transparent, and lustrous. It allows the bottle (tank) to have a small amount of agglomerate aroma. It has the elegant and elegant scent of this type of yellow wine. It has no sweet taste, sweet, refreshing, and no odor-like style. The typical style of this type of rice wine (3) semi-dry type. The project requires an orange-yellow appearance, clear and transparent, and lustrous. It allows a small amount of agglomerate aroma at the bottom of the bottle (tank). It has the unique aroma of this kind of yellow wine. It has no soft taste and refreshing taste. It has no odor and has a harmonious body. It has this kind of yellow wine. Typical style 2. Physical and chemical indicators: (1) traditional sweet type. Item indicator Total sugar (in terms of glucose) / (g / l) 130-230 non-sugar solids / (g / l) ≥ 20.0 alcohol (20 ° C) (% vol) 15 ± 1 total acid (based on lactic acid )(g/l)4.0-6.0 amino acid nitrogen (g/l) ≥ 0.35pH3.5-4.8 calcium oxide (g/l) ≤ ≦1.0B-phenylethyl alcohol (mg/l) ≥ ≧40.0(2) half Sweet type. Item indicator total sugar (in terms of glucose) / (g / l) 40.1-90.0 non-sugar solids / (g / l) ≥ ≧ 10.0 alcohol (20 ° C) (% vol) 8.0-16.0 pH 3.5-4.6 Total acid (calculated as lactic acid) (g/l) 3.8-6.0 amino acid nitrogen (g/l) ≥ 0.40 calcium oxide (g/l) ≤ 0.5B-phenylacetic acid (mg/l) ≥ ≧30.0 (3) half Dry type. Item indicator total sugar (in terms of glucose) / (g / l) 20.0-40.0 non-sugar solids / (g / l) ≥ 15.0 alcohol (20 ° C) (% vol) 8.0-16.0 pH 3.5-4.6 total Acid (as lactic acid) (g / l) 2.5-6.0 amino acid nitrogen (g / l) ≥ 0.50 calcium oxide (g / l) ≤ 0.5B - phenylacetic acid (mg / l) ≥ 35.03. Safety and other quality technical requirements: Raw material and product safety and other quality technical requirements must comply with relevant national regulations.

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The producers within the scope of the Longyan sinking liquor can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Xinluo District, Longyan City, Fujian Province, which is reviewed by the Fujian Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. After the announcement. The testing agency of Longyan Inflation Wine is selected by the Fujian Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.