Chuanjiu (Chinese liquor golden triangle) is divided into three categories, namely, Luzhou-flavor liquor, sauce-flavor liquor, and fragrant liquor. a distilled liquor produced in the unique natural environment of Sichuan; the mother of the koji and wine is used as a saccharification starter, and the starch (glycogen) raw material is brewed, saccharified, fermented, distilled, aged and blended. All kinds of white wine; the wine is colorless (or yellowish) transparent, the smell is pure and aromatic, the entrance is sweet and refreshing, the alcohol content is high, and after storage, the compound fragrance with ester as the main body; The storage period is more than one year, and the alcohol content is generally above 38 degrees.

1. Luzhou-flavor liquor. Luzhou-flavor liquor includes many Sichuan wines represented by Wuliangye, Luzhou Laojiao, Jiannanchun, Qipai, Shuijingfang, Langjiu (Fengxiang), Fenggu and other liquor brands. It is the mainstream consumption flavor of liquor in the national liquor market. Its main sensory quality characteristics include: colorless (or yellowish), clear and transparent, no suspended matter, no precipitation; rich, natural and comfortable compound aroma with ethyl hexanoate as the main body; with rich flavor The unique style of liquor. 2, sauce-flavored liquor. Sauce-flavored white spirits include well-known white wines represented by brands such as Langjiu (soy sauce), Wuliangye (soy sauce), and Xiantan. They belong to the liquor market with good market growth expectations. Its main sensory quality characteristics include: colorless or yellowish, clear and transparent, no suspended matter, no precipitation; with prominent sauce, elegant and delicate, empty cup, fragrant, full-bodied, full-boiling, long aftertaste; The typical style of white wine. 3, fragrant liquor. The fragrant liquor mainly includes Langjiu (Yixiang), which is one of the consumption flavors of the liquor consumption market. Its main sensory quality characteristics include: colorless or yellowish, clear and transparent, no suspended matter, no precipitation; thick sauce is harmonious, elegant and elegant; delicate and full, all tastes harmonious, long aftertaste; with the typical style of fragrant liquor.

Chinese Liquor Golden Triangle (Chaojiu) Quality Technical Requirements I. Raw materials 1. Sorghum: Produced in Sichuan and Northeast China, the starch content is not less than 62.0%, and other indicators meet the relevant requirements of national standards. 2. 3. Corn: Produced in Sichuan, the indicators meet the relevant requirements of national standards. 4. Rice: Produced in Sichuan, the indicators meet the relevant requirements of national standards. 5. Glutinous rice: Produced in Sichuan, the indicators meet the relevant provisions of national standards. 6. Brewing water: Groundwater, mountain spring water and river water from the protected area, in line with national drinking water regulations. Second, the production of key control points 1. Raw material ratio: sorghum, rice, glutinous rice, wheat, corn, according to the brewing process requirements. 2. 3. Dianchi: The production of Luzhou-flavor liquor requires the use of a muddy pond with a continuous use of more than 10 years; the production of sauce-flavored liquor requires the use of a mud-sand stone wall pool with continuous use for more than 5 years; A mud-walled stone wall or mud pool with continuous use for more than 5 years. 4. Aged: Luzhou-flavor liquor and concentrated sauce-flavor liquor-based wines should be aged for at least 2 years; sauce-based base wines should be aged for at least 4 years. 5. Daqu: Luzhou-flavor liquor production uses medium-temperature and medium-temperature songs, and the storage period of koji is not less than 6 months; the sauce-flavor liquor is produced using high-temperature koji, and the storage period of koji is not less than 6 months; The production of fragrant liquors uses medium-temperature and high-temperature koji, and the storage period of koji is not less than 6 months. 6. Prohibited requirements: In the production process, no fragrant and flavoring substances produced by non-white wine fermentation shall be added. Third, the production process 1. Luzhou-flavor liquor production process: using continuation of ingredients, muddy solid fermentation, use of medium temperature koji, medium and high temperature saccharification starter, mixed steaming, stratified wine, quality wine picking, grading aging, blending, seasoning, etc. Traditional production process. 2. Distilled and distilled. The base wine is stored separately according to different rounds of sauce, sweet and sweet, and eucalyptus. 3. Production process of thick sauce and fragrant liquor: It adopts two traditional production techniques: blending the flavor-type process and the sauce-flavoring process together or using the flavor-flavored and sauce-flavored processes to ferment and then age, blend and season. Fourth, the quality characteristics 1. Sensory features: (1) Luzhou-flavor liquor: project height wine 41% vol ~ 68% vol low alcohol 38% vol ~ 40% vol color and appearance colorless or yellowish, clear and transparent, no suspended matter, no precipitation aroma The musk is elegant and has a natural compound aroma with ethyl hexanoate as the main body. The musk is elegant and has a natural complex aroma with ethyl hexanoate as the main mellow taste, fullness and roundness, harmonious scent, and a long, soft and sweet tail. The scent is harmonious and the aftertaste is cool. The typical style is musk, elegant and full. It has the typical style of musk elegance, soft and sweet. (2) Sauce-flavored liquor: project high-alcohol 41%vol~58%vol low-alcohol 38 %vol～40%vol color and appearance are colorless or yellowish, clear and transparent, no suspended matter, no precipitation, aroma, outstanding sauce, elegant and comfortable, empty cup, long-lasting sauce, remarkable, pure and elegant, empty cup, long fragrance Full-bodied, delicate and harmonious, with a long-lasting mellow and long-lasting mellow and mellow flavor, harmonious after-feeling style, with a distinctive sauce, elegant and delicate, full-bodied and full-bodied, with a typical style of mellow and soft, long aftertaste (3) thick sauce and fragrant liquor: project high wine 41% vol ~ 68% vol low alcohol 38% vol ~ 40% vol color and appearance colorless or yellowish, clear and transparent, no suspended matter, no precipitation aroma The sauce is harmonious, the elegant and delicate sauce is harmonious, the elegant and comfortable taste is delicate and plump, the taste is harmonious, the aftertaste is long and delicate and soft, the taste is harmonious, the long aftertaste style has the consistency of the thick sauce, the delicate and plump typical style has the consistency of the sauce, delicate and soft. Obvious style 2. Physical and chemical indicators: (1) Luzhou-flavor liquor: project index 61% vol ~ 68% vol41% vol ~ 60% vol38% vol ~ 40% vol total acid (calculated as acetic acid) / (g / L) ≥ 0.600.500.30 total Ester (as ethyl acetate) / (g / L) ≥ 2.201.801.20 ethyl hexanoate / (g / L) ≥ 1.801.200.70 solids / (g / L) ≤ 0.400.400.70 (2) sauce flavor Liquor: Project high alcohol 41% vol~58% vol low alcohol 38% vol~40% vol total acid (in acetic acid) / (g/L) ≥1.501.20 total ester (calculated as ethyl acetate) / ( g/L) ≥ 2.201.50 ethyl hexanoate / (g / L) ≤ 0.300.25 solids / (g / L) ≤ 0.70 (3) thick sauce and fragrant liquor: project height wine 41% vol ~ 68 % vol low alcohol 38% vol ~ 40% vol total acid (in acetic acid) / (g / L) ≥ 0.600.40 total ester (as ethyl acetate) / (g / L) ≥ 2.001.40 hexanoic acid Ethyl / (g / L) 0.60 ~ 2.000.50 ~ 1.60 solids / (g / L) ≤ 0.703. 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 the Chinese Liquor Golden Triangle (Chaojiu) can submit an application to the Sichuan Provincial Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. Announced. The statutory testing agency of China Liquor Golden Triangle (Chuanjiu) is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.