Learning wine, adhering to the traditional craft of Chinese sauce white wine, using pure grain solid brewing. It is made from local high-quality sorghum, wheat and water. It is fertilized twice, fermented eight times, fermented eight times, and taken seven times. It is refined by special process of high-temperature koji, accumulation, fermentation, flowing wine and long-term storage. Made. Its products are designed with different rounds, different typical bodies, different degrees of alcohol, different alcoholic ages, and wine hooks to form "transparent yellow, prominent sauce, full-bodied, delicate and clean, long aftertaste, empty cup Typical style features of lasting fragrance.

Guizhou Maotai Distillery (Group) Xijiu Liquor Co., Ltd. (hereinafter referred to as “Xijiu Company”) was founded in 1952. It joined Maotai Group in 1998 and is a subsidiary of Maotai Group. It is a famous Chinese liquor company located in Xishui. In the county of Xijiu Town, it is located in the middle reaches of Chishui River in the northern Hebei Plateau, and the Erlangtan Ferry of the Red Army Long March “Sidu Chishui”, 50 kilometers away from Maotai Distillery. The company's factory area is surrounded by mountains and waters, stretching for ten miles, and is known as the “Shili Wine City”. At present, the company has nearly 5,000 employees, total assets of 4.772 billion yuan, covers an area of ​​3,500 acres, construction area of ​​550,000 square meters, with an annual production capacity of 20,000 tons of two kinds of high-quality white wine, fragrant and strong flavor, 30,000 Tons of packaging capacity and nearly 70,000 tons of quality base wine storage. Xijiu Company always adheres to the essence of traditional Chinese liquor, implements the technology and quality leading strategy, adheres to the solid grain solid fermentation process, adheres to the quality iron law of “storing old wine, not selling new wine”, and insists on innovation and innovation in inheritance. It is the earliest enterprise in China that can simultaneously produce two kinds of white wine flavors: sauce and fragrant, and the first enterprise in the same industry in China to synchronize China's Fangyuan logo certification and French BVQI certification. The company's scientific research project "Study on the Microbial Structure and Function of the Solid Fermentation Group of Guizhou Sauce-flavored Liquor" and "Study on the Aroma Components of Luzhou-flavored and Sauce-type Liquor" won the first prize of the "Science and Technology Progress Award" of the China Liquor Industry Association. Third prize. At the same time, the company has always adhered to the talent concept of “coming talents, nurturing talents, protecting talents and using talents” and vigorously cultivating all kinds of talents. At present, it has 9 national jury members, 32 provincial liquor judges, 86 senior technicians and technicians 120. Nearly 1,000 professional and technical personnel of various names. The company has won the "National May 1st Labor Award", "National Implementation of Advanced Performance Model Advanced Enterprise", "China Standard Innovation Contribution Award", "National Contract-Respecting and Credit-Reliable Unit", "AAA-level China Quality Credit Enterprise" and "Guo'an Production Standardization Secondary Enterprise" “National Factory Open and Democratic Management Advanced Unit” “China's New Economic Leaders Enterprise” “Guizhou Province First Governor Quality Award Nomination Award” “2017 Green Enterprise Management Award” “2017 Green Enterprise Management Award” “Excellent Enterprise in Guizhou Province” "Guizhou Province Labor Relations Harmonious Enterprise" "2017 Guizhou Province fulfills social responsibility five-star enterprise" "2017 Guizhou big data + industrial deep integration pilot demonstration enterprise" "Guizhou Province standardization good behavior AAAA-level enterprise" and other honorary titles. The “Liquor·My University” charity project won the “Twelve Case Award” of the 12th People's Enterprise Social Responsibility Award. The company's leading brand “Xijiu” has been rated as “Provincial Excellent, Ministry Excellent, National Excellent Product” and “China Famous” The first title of “Trademark” and “Guizhou Top Ten Famous Wines”, Xiji was recognized as National Geographical Indication in 2014. The main product “Xiji·Yangzang 1988” has won “Top Ten Most Valuable New Products in China's Liquor Industry”, “Second Top Ten Famous Wines in Guizhou Province” and “2017 China Liquor National Jury's Sensory Quality Award” Honor. The brand value of Xijiu was ranked 11th in the value of Chinese liquor brand in the 9th review of 2017 Huaying Cup, and ranked 5th in the value of manufacturing brand in Guizhou Province. Since its establishment, it has been the fifth. The wine company adheres to the enterprise spirit of “love me to drink wine, bitter music and share, promote my wine, and contribute to the society”, actively undertake social responsibility, and strive to return to the society: since 2006, the “Luxury·My University” large-scale theme public welfare In the past 11 years, the company has invested nearly 90 million yuan to help nearly 20,000 poor students to fulfill their college dreams. In recent years, they have recruited young people from society, received veterans, resettled local land-expropriated people, and solved the employment of nearly 3,000 children. Effectively alleviated local employment pressure; actively donated money and materials to earthquake-stricken areas, flood-stricken areas, and drought-stricken areas to help post-disaster reconstruction; and actively responded to the National Poverty Alleviation Policy The opposite side of the road to help the county of Wenjiaba Village, Xishui County, Taolin Township, etc., to support the villagers to build rural roads, drinking projects, etc. In Guizhou Province, the provincial government to promote the development of liquor industry strategy and Maotai Group "strengthen, do Under the strategic arrangement of “big and long-time wine”, Xijiu Company will closely focus on the development goal of “strengthening the war to increase the ratio of the 13th Five-Year Plan and crossing the top ten”, and earnestly practice “Chongdao, Wuben, Jingshang, Lovers”. "The core values, strive to create a "Junpin" cultural system, externally grasp the market, internal management, so that the total amount and quality, speed and efficiency of enterprise development are simultaneously improved, and the popularity and reputation of the wine brand are further enhanced. Enter the top ten Chinese liquor soon.

Technical requirements for quality of cooking wine 1. Raw materials 1. Sorghum: In line with national standards for sorghum. 2. 3. Brewing water: groundwater in the area of ​​production, in line with national standards for drinking water. 4. Daqu: Conforms to the national standards for Daqu. Second, the production process flow jellyfish tail wine tail wine ↓ ↓ ↓ ↓ 沙 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 润 润 润 润 润 润 润 润 润 润 润 润→ steamed food → spread cold mix → piled fermentation → into the 窖↑ ↑ water wine into the warehouse fermentation → open 窖 醅 → open 窖 醅 → steamed wine → seven times wine lost three, production process control parameters 1. Sorghum crushing: The crushing rate of sorghum in the lower sand is 17 to 20%, and the breaking rate of sorghum is 27 to 30%. 2. 3. Steamed food: Steam pressure of steamed food is ≤0.15Mpa, steamed grain is high for 100 to 110 minutes, sand is 120 to 130 minutes. 4. Stir-fried mix: 24 to 30 ° C under sand; 26 to 38 ° C for roasting, room temperature above room temperature and 5% to 8%. The amount of tail wine used in the process of sanding and sand making is 2% to 3% of the amount of sorghum, and the alcohol content of the tail wine is 10 to 15% vol. The total amount of water added must not exceed 58% of the input sorghum. 5. Stacking fermentation: sanding, sanding 23 ° C to 26 ° C, roasting wine 26 ° C to 32 ° C, room temperature above the upper limit and room temperature. The fermentation is carried out. The acidity of the lower sand wine is 0.3% to 0.6%, the moisture content is 38% to 41%, the acidity of the sand wine is 0.5% to 0.8%, the moisture content is 39% to 43%, and the temperature of the wine cellar is 46 ° C to 50 ° C. 6. Fermentation into the sputum: After entering the sputum, the sputum is closed. The fermentation time in the sputum is ≥ 30 days. 7. Upper sputum distillation: upper sputum vapor pressure ≤0.12Mpa, upper sputum time ≥35 minutes, distillation steam pressure ≤0.08Mpa, distillation time ≥40 minutes, alcoholic ≥57%vol of primary wine, alcoholic ≥55%vol of secondary wine, The alcohol content of the wine from three to five times is ≥54% vol, and the temperature of the distilled wine is from 35 ° C to 45 ° C. Fourth, the quality indicators 1. Sensory features: the wine is colorless or yellowish, clear and transparent, with a strong sauce, full-bodied, delicate and clean, long aftertaste, long-lasting empty cup. 2. ≤ 0.3, solid matter (g / L) ≤ 0.7. 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 wine production area may apply to the Quality and Technical Supervision Bureau of Xishui County of Guizhou Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of the wine is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.