“Zixi Yuye” is a brewing recipe and traditional craftsmanship of Pengxi County Qingquan Liquor Co., Ltd., which has been inherited for hundreds of years. It uses pure grain such as sorghum, corn, wheat and rice as the main raw materials, and is fermented and saccharified by solid state fermentation. , "alcoholic" white wine carefully brewed by alcoholization, distillation and aging. The wine tastes "pure fragrance, outstanding grain scent, and harmonious scent", and has three functions of "meal, adjuvant, and cooking". The quality taste is unique, that is, "shun heart, throat, no head, no mouth", aftertaste Sweet and fragrant, it is called "Tianxian jade liquid".

In the 1970s, as long as the “Zhixi Yuye” liquor of the Pengxi County Winery was mentioned, it was said that there was no one in Sichuan. However, due to the lack of attention to the protection of the brand, a trademark was rushed by a foreign company. In the 1980s, in order to allow the county winery to survive, the person in charge of the winery renamed the “Zhixi Yuye” liquor as “Pengshan Special Song” and it has been used ever since. At that time, Yang Chaohui was only a teenager. He was only an employee of the Pengxi Winery. Two years later, he came out of the winery, worked in coal construction, engaged in real estate, and also conducted marketing and management. Although the work is not bad, but he has a strong feeling of hometown flowing in his heart, always remembering the development of the old winery in his hometown. In 2008, he spent 180,000 yuan to acquire two small workshops and started brewing himself. In 2010, after learning that the company that had previously grabbed the trademark had not continued, he immediately established Pengxi County Qingquan Liquor Co., Ltd. and restored the old brand of “Zhixi Yuye”. Because he understands: "Zhixi Yuye" is a local liquor brand owned by 800,000 Pengxi people, and it is the brand of 3.8 million people in the city. It is the responsibility and obligation of their generation to restore and build this brand. .

Technical requirements for quality of Zhixi Yuye I. Raw material requirements 1. Gaochun: It is made of high quality sorghum which is produced in Pengxi County and meets the requirements of GB/T 8321. 2. Rice and glutinous rice: High-quality rice and glutinous rice produced in Pengxi County in accordance with GB 1354. 3. Corn: The quality corn that meets the requirements of GB 1353 is produced locally in Pengxi County. 4. Wheat: High-quality wheat produced in Pengxi County in accordance with GB 1351. 5. Xiaoqu: Using bran as raw material, it relies on the microbial community (the rhizopus and yeast mixed in different proportions) naturally formed in the unique natural environment of Pengxi to inoculate the brewed koji. 6. Production water: The use of Pengxi (Zhixi) river water, mountain spring water and groundwater within the administrative scope of Pengxi County shall be in accordance with the provisions of GB 5749. Second, production and processing requirements (A) process: (Figure 1) Figure 1 "Zhixi Yu liquid" brewing process flow chart (two) key control links: 1. Bubble food: in the order of water first The water and grain of 65 ° C ~ 78 ° C should be soaked in the barrel (pool) of water, the water level should be about 20 ~ 25 cm to flood the grain surface, and the time control should be 4 to 12 hours. 2. Steamed food: The steamed food is divided into three steps: initial steaming, simmering water and steaming. First, the bubbled food is poured into the crucible for initial steaming; the second is from bottom to top, and the suffocating water of 40 to 45 °C is quickly added to the crucible; the third is to put the suffocating water and increase the firepower to start re-steaming. 3. 甑 甑 晾 : : : : : : : : : : : : : : : : : : : : : 4. Lower chord: Saccharification is made by small saccharification, the temperature of the product is lowered by 35°C～45°C for the first time, and the temperature is up to 30°C～35°C for the second time. After the second koji is finished, adjust the drying bed. Temperature, 24 ° C ~ 26 ° C in summer, 28 ° C ~ 32 ° C in winter, the drying operation must be completed within 60 min. The amount of small songs: 0.4% to 0.5% in summer and 0.5% to 0.6% in winter. 5. Receiving the box: When the temperature of the product drops to 24°C～26°C in summer, the thickness is kept at 12cm～18cm; in winter, when the temperature drops to 28°C～32°C, the thickness is kept at 18cm～22. Cm, and the thickness of the surrounding flat is even to ensure that the temperature inside the box is basically the same. 6. Bacterial saccharification: After the container is collected, the temperature inside the box is checked regularly to make the mold and yeast grow normally, and the bacteria are few. The temperature of the culture is not more than 38 °C, and the cultivation time is 22 to 28 hours (winter and long summer). . 7. Matching the bad: Before the fermentation, spread the prepared grains and flatten them, and dry them to the specified temperature. The sterilized bacteria are spread on the matching slag, the thickness is even and the plough is in a row, and the ratio of grain to mating is controlled at 1: (3~4) ), the temperature of the miscellaneous grains is generally 24 to 25 ° C in winter and room temperature in summer. 8. Fermentation: The mating waste is placed in a fermentation vessel, and the rice husk is sown, and then the mixture is mixed, and the ferment is fermented. The fermentation temperature should be raised first and then stabilized, and the fermentation cycle is controlled for 7 to 15 days. 9. Distillation: First release the yellow water from the fermentation vessel and distill it the next day. When distilling, the bottom pot water is boiled and then topped. After it is full, scrape it to the middle slightly above the middle, cover the lid, connect the cooler, and prepare to pick up the wine. After the distillation is finished, the slag is out of the way, and it is reserved for the squatting. 10. In-stock aging: Organize the tasters to taste and analyze the basic wines collected on the day, and classify the quality grades. The basic wines are graded into the treasury according to the quality, and they will be in time according to the actual situation. Third, the quality characteristics 1. Sensory characteristics: project indicators color and appearance colorless or yellowish, clear and transparent, no suspended matter, no precipitation, fragrance, pure fragrance, grainy, bad taste, comfortable taste, sweet and soft, harmonious and clean style has this Typical style of the product When the temperature of the wine is below 10 ° C, white flocculent precipitates or loss of light are allowed. When it is above 10 °C, it should gradually return to normal. 2. Physical and chemical indicators: project physical and chemical indicators alcohol degree / (% vol) 50-52 total acid (by acetic acid) / (g / L) ≥ 0.40 total ester (as ethyl acetate) / (g / L) ≥ 0.80 Ethyl acetate / (g / L) 0.50-2.30 solids / (g / L) ≤ 0.503. 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 Zhixi Yuye may submit an application to the Pengxi Quality and Technical Supervision Bureau of Suining City for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The detection mechanism of Zhixi Yuye is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.