Minglu Yujiu (Ming Luxiang Liquor) uses local Mingguang mung bean as the main brewing raw material, supplemented by sorghum, wheat and underground natural mineral water as raw materials, using the old five-powder process of mixed steaming and mixing, and muddy solid-state fermentation. The brewing process of its products has won the national invention patent. The original wine is distilled from the sputum to the packaging and the time of delivery is not less than three years. Minglu Yujiu (Ming Luxiang Liquor) has a bright and light color, slightly greenish, sweet and mellow, sweet and mellow, soft and supple, with a long aftertaste; it has a unique style of bright green wine (light green scented liquor).

The Minglu Royal Wine Base is located at 32 degrees to 33 degrees north latitude and is in the core hinterland of the Jianghuai famous wine belt. It is located in the Jianghuai watershed, an open space surrounded by the hills of eastern Yunnan. The clear pool water passes through the west of the city, and the east is adjacent to the Lindong Reservoir. The unique terrain, sunshine, water, soil, humidity, and raw grain make it perfect. The ecological environment makes it a paradise for the cultivation of microbial populations. "Water is the blood of wine, the wine is high, and the hole is in the water." Good water can make good wine. The water of the Yangtze River and the Huaihe River penetrates from the surrounding mountains of the watershed and is filtered by the rock layers. It carries a lot of trace elements needed by the human body. After several layers of infiltration, it has formed an excellent light groundwater vein. The water used in the Minglu Royal Wine is taken from a deep well with a depth of 263 meters underground. It is secluded and lively. It is this deep source of living water that has made the taste of Minglu Royal wine excellent and mellow. The soil thickness in the watershed is above 100cm, the soil is divided into soil, the third is divided into sand, and the seven-point soil has two extremely rare clays. It is this unique soil, coupled with the climatic characteristics of natural sunlight, temperature, humidity, etc., which makes the raw grain growing period relatively long. After maturity, the granules are firmer and fuller, which is very suitable for mung bean growth and provides sufficient for Mingguang wine industry. Raw materials for brewing, such raw grain is the perfect raw material for winemaking. The unique ecological raw grain has made the mellow color of the old Mingguang white wine yeast. Mingguang Liquor Industry is currently one of the “Top 100 Chinese Liquor Enterprises” and is in an important position in the province's liquor industry. Mingguang Daqu was once the benchmark of Anhui Province, and the excellent products of Mingguang Specials sold well in the north and south, with high market coverage. In order to adapt to the new situation, the company takes the lead in promoting healthy consumption. In order to achieve sustainable development of the enterprise, the company invites famous universities to carry out the overall design of technical transformation, investing more than 40 million yuan to transform the automated intelligent packaging production line, stainless steel storage tanks, warehouses, roads, Stylistic plaza and environmental protection project; At present, the roads in the factory are clean, the trees are green, the air is fresh; the wastewater is treated centrally, recycled, and discharged to the standard, the green area is up to 35%, which greatly improves the environmental conditions of the plant. Modern, ecological, garden-style factory. Premier Wen Jiabao of the State Council visited the Mingguang Distillery and tasted the "Old Mingguang" wine and personally wrote the inscription. Mingguang Liquor Industry has always been a leading enterprise in the local area and has contributed to the development of the local economy. The company has long supported the development of cultural and sports undertakings and enhanced the brand value of Lao Mingguang. In response to the phenomenon of homogenization of liquor, the company developed a special product - Mingluye Liquor, a liquor made from mung bean, and obtained the national invention patent, which became the new economic growth point of Mingjiu. For three consecutive years, the company has been awarded the title of “Top 100 Chinese Liquor Enterprises” by China Food Industry Association and National Bureau of Statistics. “Laomingguang” brand liquor is an Anhui famous brand product. “Mingguang brand liquor has no unqualified records in quality inspection for many years. It was awarded the “National Excellent Quality Inspection and Inspection Enterprise for Wine Quality Inspection” by the National Food Quality Supervision and Inspection Center. In 2010, 2011 and 2012, it participated in the fifteenth, 16th and 17th winemaking technical competitions of the province, and won two The total score of the group is the first and the total score of the group is the third. The above fully demonstrates the strength of the company and the high technical level.

Technical requirements for quality of Minglu Royal Wine 1. Raw material requirements 1. Brewing water: The water in the pool water system of the production area is in line with the national regulations on drinking water. 2. 3. Sorghum, wheat, barley: in line with relevant national regulations. Second, the production process flow 1.曲曲: wheat, barley, mung bean → crushing → adding water to mix → mold stepping → into the house culture → turn around → out of the song → storage. 2. Third, the production process control links 1. Quartz process parameters: (1) Feeding amount: 7500kg to 8000kg per room. (2) Raw material ratio: Wheat, mung bean and barley are uniformly mixed at 7:2:1. (3) Fragmentation degree: sieved by 40 mesh sieve, and the sieved material accounts for 25% to 30%. (4) Mixing water: 36% to 38% (hot water) in winter and spring, 38% to 39% in summer and autumn. (5) Culture of the curved room: Each piece of the block has a weight of 3.3kg to 3.5kg, and the weight of the house is 1.9kg to 2.1kg. (6) Number of times of turning: 6 times to 8 times. (7) Quartic block: The number of blocks in the room is 3,000 to 3,200. 2. (2) Rice husk: steaming for 30 minutes to 35 minutes. (3) Run time: 45 minutes to 50 minutes. (4) Ingredients: The ratio of sorghum and mung bean ingredients is 2:1. (5) Decoration time: 35 minutes to 40 minutes. (6) Distillation machine: the air pressure is 500 kg/m2 to 800 kg/m2, and the air pressure at the tail is 1000 kg/m2 to 1500 kg/m2. Alcohol is 58% vol to 66% vol. (7) Steaming and steaming: The water temperature of the simmering water is 50 ° C to 60 ° C, and the cooking time is 65 minutes to 70 minutes. (8) slag slag: the thickness of the pile is 15cm to 20cm. 50 to 60 minutes in summer, 3 to 4 times; 30 minutes to 40 minutes in winter, 2 to 3 times. (9) Water in the pool: 53% to 55%, winter heat reduction. (10) Pool temperature: 15 ° C to 17 ° C in winter, and 1 ° C to 2 ° C in summer. (11) Acidity in the pool: acidity (calculated as acetic acid) 1.6 g/L to 2.0 g/L, low in winter and high in summer. (12) Starch into the pool: starch content is 16% to 18%, low in winter and high in summer. (13) Selection of Dianchi Lake: Use the old Dianchi Lake before 1990. (14) Fermentation cycle: 55 days to 60 days. Fourth, the quality characteristics 1. Sensory features: bright color, slightly light green; beany, aromatic and elegant; sweet and mellow, sweet and supple, long aftertaste; with a typical style of bright green royal wine. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production area of ​​Minglu Royal Wine may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Bureau of Quality and Technical Supervision of Mingguang City, Anhui Province, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection organization of Minglu Royal Wine is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.