The series of yellow wine produced by Gunanfeng Yellow Winery in Langxi County is made from glutinous rice, fragrant rice and black glutinous rice, and is carefully brewed by traditional techniques. The wine is mellow and sweet and refreshing. There are series of old flower carvings, rice wine, health yellow wine and so on. There are also varieties such as yuan red, rice, good brewing, and fragrant snow. The health yellow wine has welcoming aging, Wumigong wine, ginseng big tonic, male and so on. Yingbin aging was awarded the “Quality Product” award in the quality inspection of Chinese rice wine.

Nutritional value 1. Rich in amino acids: In addition to ethanol and water, the main components of rice wine contain 18 kinds of amino acids, 8 of which are essential for the body to synthesize and be necessary. These 8 kinds of amino acids are more than the same amount of beer in rice wine. The wine is one to several times more. 2, easy to digest: yellow wine contains many nutrients that are easily digested by the human body, such as: dextrin. Maltose, glucose, lipids. Glycerin, higher alcohols, vitamins and organic acids. These ingredients are stored, which ultimately makes the rice wine a low-alcoholic beverage with high nutritional value. 3, Shujinhuoxue: yellow wine smells bitter, sweet, xin. Drinking yellow wine in winter can promote blood and cold, pass through the vitality, effectively resist cold stimulation and prevent colds. Moderate regular drinking helps blood circulation, promotes metabolism, and nourishes the blood. 4, beauty anti-aging: yellow wine is a good source of B vitamins, vitamins B1, B2, niacin, vitamin E are very rich, long-term drinking is conducive to beauty, anti-aging. Chinese folk rumors of yellow wine are brewed by the stars of the sky, and people use the star as the god of winemaking. In the Song Dynasty, Dou Ge had such a saying in the "Liquor Spectrum": "There are wine stars, wine works, and it is also harmonious with the heavens and the earth." In ancient Chinese literature, there is no shortage of alcoholic chapters. "Han Han Shu? Kong Rong Chuan" has the saying that "the sky is the glory of the wine star, the county is the county of Jiuquan, and the person is the virtue of the wine"; Li He's "Qin Wang drinking" poem contains "the leading wine of the leading wines" Generous; Pi Rixiu "The Ten Commandments in the Wine and the Order of the Wine Star" has the "Who is the flag of the wine, the astronomy is listed in his place"; Lu Guimeng "Feng and the wine in the tenth order and the wine star" has "not alone The Temple of Heaven is also invited to the guest star. This may be just the image of the poet. The "Liquor Star" in the sky does exist. It was first seen in the book "Zhou Li", which has a history of more than 3,000 years. Modern astronomers have discovered through cosmic spectroscopy that there are alcohol molecules in the outer space of the universe. Are these alcohol molecules volatilized from the earth or formed on other planets? It is still a mystery. The main process of traditional Chinese brewing of yellow wine is: dip rice - steamed rice - dry rice - falling tank fermentation - opening 耙 - altar fermentation - fried wine - packaging today, most of China's rice wine production process and The traditional rice wine brewing process is in the same vein and has the same effect. The identification of Gu Nanfeng yellow wine is true and false 1. The color of authentic yellow wine is brown, brown and other colors. Because of the different raw materials, Daqu and brewing techniques, the yellow wine will have many colors, which can only be distinguished from the color. Whether it belongs to rice wine does not have much significance for the identification of the quality of yellow wine. 2, suspended matter, if for a bottle of rice wine, the wine should be transparent, no suspension or a little suspended matter, but should not be turbid. For the yellow wine with distiller's grains, the turbidity of the wine is normal. You can leave the yellow wine for a period of time. If the surface has a clear yellow wine, it will be a good yellow wine. 3, viscosity, because the fermentation process of rice wine produces a lot of nutrients and sugar, so the wine has a sticky feeling after sticking to the hand, and the blended fake yellow wine does not have this feeling. 4, smell, pure yellow wine has a taste of food, alcohol is not strong, no other odor. Most of the blended rice wine has a strong taste of alcohol and sweetness. 5, the price, the price of pure yellow wine is generally around 15 yuan / kg, the price is too low may belong to the blended rice wine. 6, distiller's grains, for those hand-made rice wine with distiller's grains, distiller's grains can be relatively simple to judge the quality of yellow wine, the wine distiller's grains should be consistent with the color of rice wine, and now many manufacturers are steamed millet or glutinous rice after fermentation Adding pigment to the yellow wine instead of the traditionally cooked color, the distiller's grains should contain wheat residues. This is because the yellow wine of the yellow wine is left behind after fermentation. In addition, the vinasse should be soft, can be squeezed dry, and fully fermented. 7, taste, pure handmade yellow wine taste should be refreshing, not hot mouth, easy to swallow, not on the head, slightly sweet, and fake yellow wine has a larger taste of alcohol and flavor and taste too sweet, easy to head. 8, heating, the traditional traditional brewed rice wine will be more than a little heated after drinking, and fake yellow wine has no such characteristics of yellow wine.

Nanfeng Yellow Wine Quality Technical Requirements I. Raw Material Requirements 1. glutinous rice: The new glutinous rice in the protection range is adopted, and the quality meets the relevant national standards. 2. Brewing water: The use of Longxu Lake water within the scope of protection meets the national drinking water standards. 3. Others: alcohol, music. Second, the koji process 1. Process: billet - cultivating bacteria - Cheng Qu. 2. Key points of the wine medicine process: (1) Billet: between July 15 and 30, each year, the rice powder, the wild spicy sedge, the dried lotus, the dried sesame flower, and the seed koji are 17:5:0.5:0.5. : 1 Mix, add appropriate amount of water to make a sphere of 2.5 to 3.5 cm in diameter. (2) Breeding: pre-stage: 28 to 30 ° C, culture for 24 to 30 hours; medium period: 35 to 37 ° C, culture for 48 to 55 hours; late: 26 to 30 ° C for 30 to 35 hours. (3) Chengqu: After the rice seedlings are placed in the late stage, they are 24 to 28 degrees Celsius. Keep warm for 48 hours. Re-enter the bamboo pole to cool to the natural temperature. (4) Drying: 2 hours from 7:30 to 9:30 every day for the first 3 days, and 1 to 1.5 hours for the next morning, until it is naturally dry. 3. The main point of the mai music process: the production of mai music is from August 8th to September 30th. (1) Ingredients: water, wheat; (2) sieving: removing impurities and impurities in wheat; (3) crushing: rolling wheat into 3 to 4 pieces each; (4) mixing the song: adding water ( 20% of the water), until the hand clenched into a group, let go of the degree of distraction; (5) stepping on the song: put the song in the curved mold, step on the solid, cut (24.5 × 15.5 × 7) cm; (6 ) Pile music: cleaned and disinfected in the curved house; the blocks are erected in a well-shaped shape and stacked in 2 to 3 layers, and then covered with straw curtains in the upper layer; (7) Insulation culture: the pile is finished, the doors and windows are closed, and 50 Up to 60 hours, the temperature can reach 50 to 55 °C, properly cool down, remove the straw curtain, open the window, keep warm, and ventilate. After entering the house for about 6 to 8 days, open the window and ventilate the room to room temperature; (8 Finished product storage: the song should have normal osmanthus fragrance, white hyphae dense and uniform, no mold and no crack, no mildew or raw smell, crumbs tough tentacles, tortuous and loose, moisture less than 14%, saccharification More than 800 units of force. Third, the winemaking process 1. In the protection of the region to produce glutinous rice as raw materials, with Longxu Lake water, wine mother (for fermentation of wine and medicine), Maiqu by fermentation tank temperature for fermentation. 2. Ingredients: glutinous rice, wine mother, maiqu. 3. Brewing process: selection of materials - dip rice - steamed rice - rice stand - falling tank - saccharification and fermentation - pressing - sterilization - sealing cylinder aging - blending - filtration - filling Sealing - finished product. Fourth, the key process points 1. Dip rice: soak for 26-30 hours in spring and autumn, soak for 44-48 hours in winter. It is advisable to use hand-grid rice without hard heart. 2. Steamed rice: steamed in steaming simmer for about 20-25 minutes under normal pressure, steamed until cooked thoroughly, soft and not rotten, no life inside. 3. Rice spread: Cool the glutinous rice to a temperature suitable for the growth of microbial microorganisms, 24-26 ° C in spring and autumn, 28-30 ° C in winter. The watering is rapid and uniform, and there is no lumps after the rice is drenched. 4. Drop tank: Put the fermenter water in advance, and put the rice 1:1.2 water, the wine master 8%, and the wheat koji 17% while the tank is stirred evenly to 26-29 °C. 5. Saccharification and fermentation: smelting fermentation for 10-13 hours, when the product temperature is 34-36 ° C, the temperature is 3-4 ° C. The opening operation was carried out every 4-5 hours, and the temperature of the product was lowered by 1-2 ° C each time. The total pre-fermentation cycle is 3-4 days, and finally the product temperature is lowered to 5-10 ° C for post-fermentation, and the post-fermentation cycle is 90-100 days. 6. Pressing: The liquor is separated from the vinasse, and the liquor is pumped into a clarification tank for precipitation. 7. Sterilization: Instant sterilization, temperature control at 80-90 °C. 8. Sealing the cylinder: Seal the cylinder for 6 to 12 months to make the wine change from light yellow to amber. V. Quality Features 1. Sensory features: clear and transparent, amber luster; tastes mellow, fresh and refreshing, no smell; wine coordination, with a unique fragrance. 2. Physical and chemical indicators: project indicators dry yellow wine semi-dry yellow wine semi-sweet yellow wine sweet yellow wine total sugar (in terms of glucose) / (g / L) ≤ 15.015.1-40.040.1-100u003e 100 alcohol (20 ° C) / ( %vol) ≥ 8.0 total acid (in terms of lactic acid) / (g / L) 3.0 - 7.03.0 - 7.54.0 - 8.04.8 ~ 5.8 non-sugar solids / (g / L) ≥ 14.018.519.023 amino acid nitrogen /(g/L)≥0.300.400.300.50β-Phenylethanol/(mg/L)≥ 60.080.060.0100.0 3. 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 production of Nanfeng Yellow Wine may apply to the Xuancheng Industrial and Commercial Administration and Quality and Technical Supervision Administration of 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 submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. After the announcement. The testing organization of Nanfeng Yellow Wine is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.