Shilixiang people develop and inherit the traditional brewing process. Combining the climatic conditions, water quality, soil and other geographical environment and the unique characteristics of local food crops in the Zhangzhou area, we have established a 600-mu Luzhou-based wine brewing base. It has cultivated a brewing environment suitable for a strong fragrance, so that Shili Liquor has always maintained a strong local style, and it is worthy of the wine of the hometown.

Shilixiang-flavor liquor is fermented with medium-high temperature Daqu and ground trough. After the summer of each year, the winemakers of Shilixiang use high-quality barley and wheat as the main raw materials, supplemented with peas and other cereals, and cultivate and make superior materials. After the mang, the tune is required. In the curved room between 55 and 60 degrees Celsius, the craftsman lays straw and bamboo mats, and scatters the shell to test the temperature at any time. After the summer heat, it was stored in a dry and ventilated place, and after three months, it became a high-quality Daqu. The koji should be smashed and mixed with the fine grains (sorghum, rice, glutinous rice, wheat, corn) and fermented into the pond. The Shilixiang Dianchi used here has a history of 80 years. Under the careful maintenance of the winemaker, the mud is fully cooked and has a strong musk. Very beneficial to the growth of acid bacteria and the saccharification and fermentation of food. In the first ten days of fermentation, the red grain is fully fermented under the action of koji, which is basically into wine, and the later time is the esterification process. After 60 days in the pond, the fermentation and esterification have been fully completed, and the distillation into the barrel can be a good raw wine. Among the world's six major distilled spirits, Chinese liquor, French brandy, Russian vodka, English whiskey, Indian rum, and Dutch gin, Chinese liquor has the longest history. It is this long history that has produced many unique liquors. Process, this article briefly introduces the "chain incense" process. The traditional liquor scented process, originally called steaming or roasting, was recorded as a koji sorghum with a small koji brewing method to obtain a small koji, and then used a small koji steamed Dong wine scent to obtain Dong wine. In the 1960s, China's food supply became increasingly tense. The supply of liquor was seriously insufficient. In order to save the grain for brewing, the Chinese liquor industry launched a series of explorations on the production of alcohol from other raw materials. The main choice was sugar cane and beet pulp, and dried potato (cassava). , sweet potato, potato), corn, etc. to make alcohol, then mix alcohol and distiller's grains, inhale the aroma and taste of fermented liquor (chain fragrant process), then add flavoring flavoring materials, simulate the taste of traditional grain wine, expand liquor production Basically guarantee the market supply, and from then on, the "chain incense" technology has been widely promoted and utilized. In the production process of traditional liquor, high-boiling acid and ester components can only enter the wine in a few thousandth of the total amount. Many of the fermented grains have low utilization rate of aroma, in order to improve liquor production more effectively. With regard to the utilization rate of fermented grains and further improving the quality of the wine, Shilixiang wine industry has carried out a series of improvement on the string incense process in combination with its own production conditions, and combined with the new brewing process, it has concluded a set of mature and more suitable for its own production. Fragrant craftsmanship. The first is the preparation of raw materials in order to fully guarantee the quality of the fragrant fragrant process. Shilixiang wine industry uses the puree wine fermented in the past two months as the base of the fragrant wine, which not only meets the basic requirements of clean and no odor of the wine base, but also Therefore, the wine base has a pure grain flavor, and combined with the fermented dregs and steamed, the wine can be fully improved, so that the musk (or scented) is rich, soft and sweet, the flavor is coordinated, and the tail is long. The excellent fermented grains are rich in a large amount of aromas such as ethyl hexanoate, ethyl lactate and ethyl butyrate. In order to make full use of the aroma substances in the fermented grains, the Shilixiang wine industry selects the grain from the fermentation into the pool, and goes out of the pool. When entering the pool, the water, acidity, sugar, starch and other laboratory indicators are strictly controlled. Only the distiller's grains in the bottom of each hair pool that are not close to the mud part are used as raw materials for steaming, and this part of the fermentation waste only accounts for About 10% of Dianchi Lake. After the preparation of the basic raw materials, the next step is to mix the prepared wine base and fermented distiller's grains, and during the steaming process, the decoration time is controlled within 35 to 40 minutes and no glare is required. The best speed of wine is used to pick up the wine, so as not to make the wine smelly. Finally, the finished wine is obtained and preserved under constant temperature. Generally speaking, the new wine is very irritating and often has a new taste of wine. Only after a certain period of storage can the wine become soft and fragrant. The new wine is mellow and soft, and the old wine is cooked by the youth. Fang Gang has become mature and stable in middle age. The fragrant fragrant process combining traditional crafts with new technology enriches the content of liquor brewing process and improves the quality of liquor to a certain extent. So far, the fragrant incense process can meet the needs of contemporary material culture, but for the longer-term development, a generation is still needed. Generational exploration and research and development.

Technical requirements for quality of Shilixiang liquor 1. Raw materials 1. Eosin sorghum: The sorghum sorghum produced in the production area has a crude protein content of ≥13.0%, total starch ≥65.0%, and tannin content of 1.48% to 2.0%, and meets the relevant national standards. 2. 3. Glutinous rice: starch content ≥70%, and in line with national standards. 4. Wheat: starch content ≥ 60%, and in line with national standards. 5. Corn: Starch content ≥ 60%, and in line with national standards. 6. Water: Pure natural non-polluting water from the ancient buried mountains below 300 meters in the production area, in line with national drinking water standards. Second, the production process and characteristics 1. Production process: wheat crushing → entering the house culture → leaving the house → out of the song → storage in the warehouse → picking → running grain → steamed wine steamed grain → adding pulp water → spreading cold → adding song → into the fermentation → fermentation → ingredients → Shangyu → semi-finished wine → grade identification → classification storage → blending → filling → packaging. 2. Uncover the mold for 24h. After the first turn: turn from 2 to 3 layers. After 5 days to 6 days, the temperature of the triple layer is below 60 °C, the second time, from 3 layers to 5 layers into the high temperature culture period, and the controlled product temperature is between 58 ° C and 62 ° C for 8 days to 12 days. . The third turn: After about 18 days, when the temperature begins to drop, it is turned from 5 to 6 layers. The fourth turn: When the temperature of the product drops below 40 °C, it turns from 6 to 8 layers. Mature out of the house, the total number of days is about 30 days to 35 days, the temperature drops to the same as room temperature, the heart is out of the room when dry. Daqu storage can be put into production after more than 6 months of storage. (2) Wine making: 1 Feeding stage: crush sorghum, wheat, rice and glutinous rice to 4 to 6 petals. The corn is required to be crushed separately, crushed to 8 to 12 petals, no whole grain, 20 mesh sieved, fine powder ≤25%, and then mix and feed according to the proportion of sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8% ratio, mixed steamed with maternal steamed rice, steamed wine steamed grain, and dried out. After the addition of the song, the water control in the pool is 54% to 58%, the temperature is 18 to 22 °C in winter, the summer and the ground temperature are flat, and then the fermentation is carried out for 75 days. 2 Distillation stage: Distilled wine uses low-temperature distillery, layering, grading, and quality picking. The original wine produced is divided into premium wine, first grade wine and second grade wine. (3) Storage: The original wine is divided into five grains of high-quality wine, high-quality wine, sand-flavored wine, pressed seasoning wine, two-wheeled flavoring wine in the underground of constant temperature and humidity environment according to the superior grade, first grade and second grade. The wine cellar is stored and stored in the pottery for at least three years. Third, the quality characteristics 1. Sensory features. The color of the project is 40% vol or more, colorless and transparent, no suspended matter, no precipitated aroma, rich aroma, good complex flavor, Chenxiang outstanding taste, sweet and soft, mellow and harmonious, slightly sweet, long aftertaste, soft, sweet, Musk is rich, mellow, and harmonious 2. Physical and chemical indicators. Item Specifications Alcohol / (% vol) 40% vol or more Alcohol tolerance tolerance ± 1% vol total acid (as acetic acid) (g / L) ≥ 0.30 total ester (as ethyl acetate) / (%) ≥ 1.50 Ethyl hexanoate / (g / L) 0.60 - 2.80 solids / (g / L) ≤ 0.40 When the temperature of the wine is lower than 10 ° C, white flocculent precipitation or loss of light is allowed. It should gradually return to normal when it is above 10 °C. 3. 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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Producers within the scope of the production of Shilixiang wine may submit an application to the Quality and Technical Supervision Bureau of Botou City, Hebei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hebei Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing agency of Shilixiang Liquor is selected by the Hebei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.