Yanchao wine has a long history of development. According to the "Sanhe County", the wine industry in Sanhe County in the Qing Dynasty is very developed. Peng Bangding’s "Smell the Time" contains: "There are 12 pots in the territory..., if the song is not counted, the day needs 144 stones, and the shochu produced is called 'East Road Wine'". In the 14th year of Guangxu Emperor Guangxu (1888), Yanjiao built "Dequan Yong" pot, employing more than 150 people, consuming more than 40 stones per day and shochu 2000 kg. After the founding of the People's Republic of China (1950), the "Dequan Yong" pot was accepted by the Tongxian Special Administrative Office as the "National Yanjiao Winery", which lasted for more than a century and has a history of 118 years.

Technical requirements for quality of Yanchao wine 1. Raw material requirements 1. Water: The groundwater of the Chaobai River system in Yanshan Mountain, which is within the scope of production, meets the national standards for drinking water. 2. Sorghum: in line with national standards for sorghum standards. 3. Wheat: in line with national regulations on wheat standards. 4. Rice: in line with national standards for rice. Second, processing 1. Process: raw material processing → ingredients → mixed steaming mixed fermentation → fermentation → distilled wine → grading storage → hooking → storage → packaging → finished products. 2. Process requirements: Yanchao wine is made from sorghum, rice and wheat. Daqu is a saccharification starter, mixed steaming and co-firing, and single- and two-wheel fermentation. The ratio of grain to grain is 1:4 to 1:4.5. The fermentation period is ≥60 days, the two-wheel fermentation period is ≥120 days, the distillation is slow, the quality is picked, the grading is stored, and then it is checked, stored and packaged. (1) Dianchi Lake: A mud pool that requires at least 10 years of continuous use. (2) Raw material ratio: sorghum, rice, and wheat are in accordance with 17:2:1, and the ratio of grain to glutinous is 1:4 to 1:4.5. (3) Fermentation: The raw materials are seasoned, moistened and cooked, and 20% to 30% of Daqu powder is added into the pond, mud seal and fermentation. (4) Quantitative wine extraction: During the distillation process, the wine head is removed from 0.5kg to 1kg, and then extracted in stages and stored separately. The flow temperature is required to be 23 ° C to 35 ° C. (5) Storage of wine: The original wine is stored in the clay jar for ≥ 3 years, and the seasoning wine is stored for ≥ 5 years. Third, the quality characteristics 1. Sensory characteristics: Projects Sensing requirements Color and appearance Colorless or yellowish, clear and transparent, no suspended matter, no precipitation. Aroma The musk is prominent, with a rich aroma of ethyl hexanoate as the main compound, and a pleasant fragrance. The taste is sweet and refreshing, the mouth is fragrant, the throat is smooth, and the aftertaste is long. The style has a unique style of Chen Xiang. 2. Physical and chemical indicators: Item index required alcohol content / (% vol) 38 42 50 52 60 Total acid (calculated as acetic acid) / (g / L) ≥ 0.30 0.30 0.40 0.40 0.50 total ester (calculated as ethyl acetate) / ( g/L) ≥ 1.00 1.50 1.60 1.60 1.70 Ethyl hexanoate/(g/L) 0.4-2.20 0.60-2.50 0.80-2.50 0.80-2.50 0.90-2.50 Solids/(g/L) ≤ 0.60 0.50 0.40 0.40 0.40 3 Safety and other quality technical requirements: Product safety and other quality requirements must comply with relevant national regulations.

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Producers within the scope of the Yanchao wine production area may submit an application to the Sanhe Municipal Bureau of Quality and Technical Supervision 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 Yanchao Liquor is selected by the Hebei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.