Pingnan old wine belongs to low-sugar and low-alcohol wine. It is fermented by traditional unique red yeast rice. It is heated at a constant temperature and fermented at low temperature for a long time. The starch, sugar, protein and fat in the glutinous rice are effectively decomposed, and the sweet and sour taste in the wine. It has a blend of flavors such as umami, bitterness and spicy flavor. The newly brewed wine is red with green color. It is converted into natural amber after long-term storage. The color is clear, the body is clear, and it can produce a variety of high alcohols, amino acids, vitamins and proteins. In order to form a good taste of the original taste, natural color and mellow taste of Pingnan old wine.

Pingnan old wine quality technical requirements (a) raw materials. 1. Glutinous rice: It adopts the high-quality alpine glutinous rice produced in the administrative area under the jurisdiction of Pingnan County, which meets the requirements of the national glutinous rice standard. 2. Saccharification starter: It is made of high quality red yeast produced in the administrative area of ​​Pingnan County. 3. Brewing water: Adopting the spring water of Pingnan County in line with the national drinking water standard. (2) The process of making music. The high-quality rice produced in the highland paddy fields in Pingnan has a slightly blue cross section, also known as “blue bone rice”. The "Blue Bone Rice" is used as the main raw material to make high-quality red yeast rice, which is used as a saccharification and fermentation agent for brewing Pingnan old wine. (3) Winemaking process. 1. Using high-quality alpine glutinous rice as raw material, according to red yeast fermentation, gluten-killing production method. 2. Ingredients: Alpine glutinous rice, red yeast rice, mountain spring water. The ratio of grain to glutinous rice is 1:2.5 to 1:3. 3. Brewing process: glutinous rice → cooking → rice spread → adding red yeast rice → mashing fermentation → pressing wine → packing → aging → blending → molding. (4) Key processes. 1. Dip rice: impregnate for 6 to 8 hours, water temperature 20 ° C to 26 ° C. 2. Stalling: taking air-cooling process. 3. Soak red yeast: Red yeast is first soaked in the fermentation vessel for 10 to 12 hours. 4. Fermentation: using liquid fermentation, the time is 40 to 50 days. 5. Sterilization: The “staining method” is adopted, and the sterilization time is gradually heated from normal temperature to 85 ° C for 23 to 24 hours. 6. Late fermentation: indoor ventilation and dry place, natural fermentation for more than 3 years. (5) Quality characteristics. 1. Sensory features: amber, clear and transparent, shiny, with the unique focus of red yeast rice wine, coordinated body, alcohol, soft, no smell. 2. Physical and chemical indicators: (1) dry old wine: project primary and secondary total sugar (in terms of glucose) / (g / L) ≤ 15.0 non-sugar solids (g / L) ≥ 15.012.0 alcohol (20 ° C) / (%vol) 8.0 ~ 15.0 total acid (calculated as lactic acid) (g / L) 3.5 ~ 7.0 amino acid nitrogen (g / L) ≥ 0.40.3 calcium oxide (g / L) ≤ 0.3 β-phenylethanol / ( Mg/L) ≥40.0 Note: 1. Rice yellow wine, when the alcohol content is lower than 14% vol, the value of non-sugar solids, amino acid chlorine and β-phenylethanol is converted according to 14% vol. 2. The difference between the label value of the alcohol label and the measured value is ±1.0. (2) Semi-dry old wine: the first-grade total sugar in the project (in terms of glucose) / (g/L) 15.1～40.0 non-sugar solids (g/L) ≥15.012.0 alcohol (20°C) / (% Vol) 8.0~16.0 total acid (calculated as lactic acid) (g/L) 3.5-6.0 amino acid nitrogen (g/L) ≥0.50.4 calcium oxide (g/L) ≤0.3β-phenylethanol/(mg/L ≥40.0 Note: 1. Rice yellow rice wine, when the alcohol content is less than 14% vol, the value of non-sugar solids, amino acid chlorine and β-phenylethanol is converted according to 14% vol. 2. The difference between the label value of the alcohol label and the measured value is ±1.0. 3. Semi-sweet old wine: the first grade total sugar in the project (in terms of glucose) / (g/L) 40.1-100 non-sugar solids (g/ L) ≥10.08.0 alcohol (20 ° C) / (% vol)) 8.0 ~ 16.0 total acid (in terms of lactic acid) (g / L) 3.8 ~ 6.5 amino acid nitrogen (g / L) ≥ 0.50.4 calcium oxide (g/L) ≤0.3β-phenylethanol/(mg/L) ≥40.0 Note: 1. Rice yellow rice wine, when the alcohol content is lower than 14% vol, non-sugar solids, amino acid chlorine, β-phenylethyl alcohol The value is converted by 14% vol. 2. The difference between the label value of the alcohol label and the measured value is ±1.0. 3. Safety requirements: The product safety index must meet the relevant regulations of the state for similar products.

Apply to：
The producers of the Pingnan Old Wine Geographical Indication Products Protection Area may apply to the Pingnan County Quality and Technical Supervision Bureau of Fujian Province for the use of the “Special Mark for Geographical Indication Products”, which shall be examined by the Fujian Provincial Bureau of Quality and Technical Supervision and be examined by the National Quality Inspection. The General Administration announced the approval. The statutory testing agency for Pingnan Old Wine is designated by the Fujian Provincial Bureau of Quality and Technical Supervision.