Xifeng liquor, the four famous wines in China, is produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province. It began in Shang Dynasty and flourished in Tang and Song Dynasties. It has a history of more than 3000 years and a splendid culture.
origin
Xifeng liquor, which began in Shang Dynasty and flourished in Tang and Song Dynasties, has a history of more than 2,600 years. It was listed as a treasure as early as the Tang Dynasty, and it is one of the eight famous wines in China. Fengxiang is the birthplace of the phoenix in folklore, and there are stories about Feng Ming Qishan and playing flute to attract the phoenix. After the Tang Dynasty, it was also the location of Xifu terraced fields, which was called Xifu Fengxiang. Hence the name wine. History shows that this wine was listed as a treasure in the Tang Dynasty, with the characteristics of "mellow and elegant, sweet and refreshing, harmonious flavor, clean and long". Su Shi loved to drink this wine when he was in Fengxiang. There was a poem "Liulin wine, Donghu willow, women's hand (handicraft)", which was later passed down as a much-told story.
Zhouyongjiu town
Xifeng liquor is native to Fengxiang, Baoji, Qishan and Meixian in Shaanxi Province, but Liulin Town in the west of Fengxiang City has the best wine and the highest reputation. It has a vast territory, fertile soil, rich fertilizer and sweet water quality, and the geographical position of developing agriculture and brewing is unique. It is a famous wine town in China. Fengxiang is located in Guanzhong basin, west of Weibei Loess Plateau. Northeast of Baoji city. The northern part is mountainous and hilly, with undulating terrain. The loess plateau in the south is high in the northwest and low in the southeast. It belongs to semi-humid and semi-arid warm temperate monsoon climate. There are 25 rivers in the territory, such as Yongshui River and Hengshui River, all of which belong to Weihe River system.
Fengxiang, known as Yong in ancient times, is the birthplace of Zhou and Qin Dynasties, and has been known as the hometown of wine in previous dynasties. The cultural accumulation here is very rich. There are more than 20 Yangshao cultural sites and more Longshan cultural sites. Qin cemetery is a sensation all over the world, and Yongcheng site and East Lake Garden built by Su Dongpo during his tenure are famous all over the country. Wine was made in the Western Zhou Dynasty, and there were various wine vessels in a large number of Western Zhou bronzes unearthed in China, which fully showed that activities such as wine making, wine storage and drinking were prevalent at that time. "Wine Spectrum" records: "He will work hard when he goes down to the river, but he will seize the day. Uncle Jian advised him,' Although a meter is thrown into the river, it will be brewed', so he threw it into the river and all three armed forces were drunk. " This is the story of Qin Mugong throwing wine into the river in Yongzhou. According to Records of the Historical Records, Qin Mugong "killed a good horse, and the savage got more than 300 people, and officials chased him and wanted to punish him. Mu gong said,' all are given wine to forgive them.' When three hundred people heard that the Qin State had attacked the Jin State, they all sought obedience, thus seeing the embarrassment of Mu Gong, and they all pushed forward and died to repay the virtue of eating horses. "As can be seen from the above historical facts, there were' mash' and' wine' brewing in Yongzhou at that time. In the second year of Tang Suzong (757), taking the allusion of "Phoenix gathers Qi and flies over harmony", it will be renamed as "Fengxiang". Since the Tang Dynasty, Fengxiang has been known as the "Xifeng in the Western Mansion". During the Yifeng period, Pei Xingjian, assistant minister of the official department, sent the prince of Persia home through Fengxiang Liulin Town. After drinking, I improvised a poem and said, "Seeing the guests off in the pavilion, bees are drunk and butterflies don't dance." Sanyang opens Cathay Pacific, and the beauty lies in Liulin wine. "According to Zhang Nengchen's Wine List, the' Fengxiang Suiquan' wine in the Song Dynasty has been known. In the seventh year of Song Jiayou, when Su Shi was the judge of Fengxiang House, he wrote a poem praising Liulin wine: "bloom can't get drunk with wine and come to see Nanshan. "In the Ming Dynasty, there were also literati who praised Liulin wine. Su Jun's poem "East Lake" includes "Yellow Flower xiang zhu Wine, Hua Farong Sweating Tour". In the Qing Dynasty, the shochu brewed in Baoji, Qishan, Yanxian and Fengxiang counties, which were called "Jiu Feng" and "Eight Hundred Li Qinchuan", were all called "Jiu Feng". The record of 1929 domestic product exhibition compiled by the Ministry of Industry and Commerce shows that "Fengxiang County Xingsheng Defengxiang shochu" won the second prize. 1934' s "Special Issue of Longhaige of the Third Railway Exhibition" said: "In Shaanxi Province, chicken wine produced in Fengxiang, Qishan, Baoji and other counties has the best quality and is full of fragrance, comparable to Shanxi Fenjiu. Last year, the output was the most abundant, with Fengxiang and Baoji each producing several million Jin. "But by 1949, there were only seven small wineries in Liulin Town. Xifeng Winery was built in 1956 on the basis of two production teams in Liulin Town, Xinmin Winery, Fengxiang County, and was put into production according to the traditional technology the following year.
Since ancient times, it has been rich in fine wine, and Liulin Town makes the best wine. The folk story of "East Lake Willow, xifeng liquor" is still circulating today. During the Zhenguan period of the Tang Dynasty, xifeng liquor had the reputation of "opening the altar and smelling ten miles, getting drunk next door". By the Ming Dynasty, in Fengxiang, "houses were burned everywhere and the city was fragrant", and the wine-making industry was greatly boosted. Passers-by often "stop when they know the taste and dismount when they smell the fragrance" to enjoy tasting xifeng liquor.
Xifeng liquor special
Xifeng liquor uses sorghum, a local specialty, as raw material, and uses barley and peas to make koji. The process adopts the method of continuous slag fermentation, and the fermentation pits are divided into open pits and dark pits. The technological process is divided into vertical pit, broken pit, top pit, round pit, insertion pit and pit selection, and has its own set of operation methods. Distilled wine is stored for more than 3 years and then carefully blended before leaving the factory. Xifeng liquor is colorless and clear, full of fragrance, clear but not light, thick but not bright, integrating the advantages of fragrance and strong fragrance, elegant and harmonious, comfortable aftertaste and unique style. Known as "sour, sweet, bitter, spicy and fragrant, but each has its own merits". That is, it is sour but not astringent, bitter but not sticky, fragrant but not pungent, spicy but not choking, and sweet and delicious after drinking. It belongs to Fengxiang Daqu liquor and is known as a typical representative of Fengxiang liquor. Xifeng liquor has introduced 33 degrees, 38 degrees, 39 degrees, 42 degrees, 45 degrees, 46 degrees, 48 degrees, 50 degrees, 52 degrees, 55 degrees, 65 degrees and other degrees to meet the needs of different consumers in different places.
Drinking it at the right time has the advantages of promoting blood circulation, dispelling cold, refreshing and relieving fatigue.
manufacturing method
Xifeng liquor is a new type of wine made from barley, peas, high-quality sorghum and sweet Liulin well water. It is made by high-temperature koji making, dark cellar fermentation, mixed steaming and slag mixed burning. It needs to be stored for three years and then carefully mixed.
raw material
Requirements and treatment of auxiliary materials: xifeng liquor brews sorghum as raw material. Sorghum needs to be crushed before it is put into production. The crushing degree is required to pass through the standard sieve hole 1 mm, accounting for 55-69%, and 8- 10 petals are unqualified, and the whole grain is below 0.5%.
35 ~ 40% of Daqu passed the standard sieve of 1mm, and half failed.
The auxiliary materials used in xifeng liquor are sorghum hulls or rice husks, but the sheep put into production must be screened and cooked to eliminate the fragrance of the auxiliary materials. The steaming condition of auxiliary materials is 30 minutes after round steaming. The dosage of auxiliary materials is controlled at the lowest level, that is, below 15% of the feeding amount.
Brewing operation
1. Vertical pit
In a production cycle every year, 1 starts to be put into production as a row, that is, line 1. Each production team puts in 1000 kg, mixes in 150 kg of steamed sorghum shells, and adds1000 ~100 kg of clean water at 50 ~ 60℃, and after stirring evenly, accumulates the moistened materials for 24 hours to fully moisten the grain powder. Steamed grain is divided into three batches, starting from round steaming, steaming for 60 ~ 90 minutes each time, and the quality should be cooked but not sticky. After the retort is discharged, gradient boiling water splash is added, and the boiling water splash is per 1 retort 170 ~ 235 kg, the second retort is 205 ~ 275 kg, and the third retort is 230 ~ 3 15 kg. After cooling, the koji powder was added, which was 68.5 kg, 65 kg, 6 1.5 kg in turn. Before entering the cellar, sprinkle 4.5 kilograms of Daqu powder at the bottom of the cellar. Stir the koji evenly, and the temperature of koji is 15 ~ 20℃, 20 ~ 25℃ and 24 ~ 29℃ in turn. Then it can be collected for fermentation 14 days. After the fermented grains enter the cellar, the cellar is sealed with mud, and the mud thickness is about 1 m. After 24 hours of fermentation, CO2 released from the pit can be washed out from the pit mud. After 48 hours, the mud skin swelled and the density was normal. At this time, we should pay attention to the pit cleaning management.
2. Break cellar (second row production)
After fermenting 14 days, peel off pit mud, dig out fermented grains, mix 900 kilograms of sorghum and appropriate amount of sorghum shells into the three major residues, divide them into three residues and 1 block, and steam the wine in four batches. When steaming wine, slow distillation is required, the distillation time is not less than 30 minutes, and the flowing temperature of wine is not less than 30℃. Measures are also taken to improve the quality of wine when it is flowing. After steaming, the operation is the same as before, and it is divided into three grains of slag and 1 return slag when entering the cellar. Slag and return are despised separately. The operating conditions for each retort to enter the cellar are as follows:
No.65438 +0 retort (slag return), little or no water, 42.5 kg koji, koji adding temperature 26 ~ 30℃, product temperature 23 ~ 27℃ in the cellar.
The second retort (grain residue) was added with 90 ~ 180 kg of water, 42.5 kg of Daqu powder, 20 ~ 24℃ of koji adding temperature and 15 ~ 20℃
The third retort (grain residue) was added with water 108 ~ 200 kg, Daqu powder 45 kg, koji added at 24 ~ 29℃ and cellar added at 20 ~ 25℃.
The fourth retort (grain residue) added water 126 ~ 240 kg, Daqu powder 40 kg, and koji adding temperature 28 ~ 32℃. The cellar temperature of the product is 24 ~ 29℃.
Fermentation time 14 days, pit sealing and pit cleaning are the same as before.
Top wine cellar (third row production)
After the second row of fermented grains came out of the cellar, 900 kilograms of sorghum powder and appropriate amount of sorghum shells were still added in the three-residue activity, and 1 recycled residue was squeezed, and 1 recycled residue was added, so that * * * made five retort activities. The operation process is as follows:
1 stage, 1 evaporate the residue, cool it, add 20kg of koji powder, add koji at 32 ~ 35℃, and pit it at 30 ~ 33℃ to form fermented grains, with the top surface separated by bamboo strips.
The second steaming 1 retort was extruded from the top, without adding new grain for cooling, adding 34 kilograms of koji, with the koji temperature of 26 ~ 30℃ and the cellar temperature of 23 ~ 27℃, separated from the slag by bamboo strips.
The third, fourth and fifth retort operations are the same as cellar breaking, and the third retort residue is still entered into the cellar.
Round cellar (row 4, that is, round row)
Starting from the 4th row, the production in xifeng liquor returned to normal. The team throws 1 serving of raw materials every day, and throws away 1 serving.
In the fermented grains, 900 kg of new sorghum powder was added to the 3-retort grains to make 3-retort grains, and after 1 retort grains were extruded, no new materials were added to make the grains. After retort, steam the residue, cool it, add distiller's yeast and put it in the cellar for the next fermented grains. After steaming the wine, the fermented grains are thrown away as feed.
From then on, every 14 days is a small fermentation period of 1, that is, 1 row.
Pit insertion (before production is stopped every year 1 line)
This row runs before the arrival of high temperature weather in summer. Because of the high temperature, fermented grains are prone to rancidity, and the wine yield is obviously reduced, commonly known as falling. At this time, we are going to stop production.
When entering the cellar, the normally produced fermented grains are treated as dregs, and become fermented grains after 6 retort, of which 5 retort are put into the cellar. Adding koji powder 125 kg and adding water 150 ~ 225 kg to fermented grains, and controlling the product temperature in the cellar at 28 ~ 30℃. Before adding koji powder and water, koji powder and water should be mixed evenly to promote normal and uniform fermentation.
Pit mining (final 1 output per year)
When picking pits, take out all the fermented grains and steam them in the retort. All steamed fermented grains are discarded and can be used as feed. The whole big production cycle is over.
process flow
The technological characteristics of xifeng liquor are obviously different from those of Fen-flavor liquor, Luzhou-flavor liquor, Maotai-flavor liquor and rice-flavor liquor, and it has unique characteristics of Feng-flavor liquor.
Process operation
In xifeng liquor, continuous fermentation (i.e. continuous fermentation) is adopted for production, and the production cycle is one year, in which pits are set in September of the first year and pits are selected in July of the second year. The whole production process is divided into six processes: standing (standing slag), crushing (breaking slag), topping, rounding, inserting (stopping feeding grain) and picking (fermented grains). Requirements: the amount of boiling water (that is, the application of bottom pot water is convenient for sterilization, acid discharge, drying and fragrance enhancement); Using heat preservation method to cellar (that is, low water content, the water content required to enter the pool is about 56%; Xiaoqu amount, the addition amount is 18 ~ 20% of the original grain; Appropriate temperature should be added when entering the tank, and the appropriate temperature should be raised to about 18 ~ 20℃ to adapt to the short fermentation period and promote the fermentation of fermented grains. Mud-sealed pits (each pit is sealed with new mud after entering the pit, so as to expand the contact surface between fermented grains and soil, promote aroma enhancement, and at the same time play the role of preventing bacterial invasion and insulating fermentation).
fermentation vessel
Xifeng liquor is fermented in a cellar. The pit is updated once a year to remove the pit wall, pit bottom and old pit skin, and then replace it with new soil. This not only has the conditions for the growth of caproic acid bacteria, but also can be strictly controlled, so that the components such as ethyl caproate in the wine produced by caproic acid bacteria are limited (the content of ethyl caproate in xifeng liquor is generally 20 ~ 10 mg/100 ml) and the aroma is not exposed.
Fermentation cycle
The traditional fermentation cycle in xifeng liquor is only 1 1 ~ 14 days, but there are many trace flavor components in famous wines. For example, there are more than 270 trace flavor components in xifeng liquor, including esters and aromatic compounds.
Daqu production technology
Xifeng Daqu belongs to medium-high temperature qu, and the highest temperature of hot qu is 60℃. The technology of Xifeng Daqu can be summarized as follows: the starter-making materials of Fenxiang Daqu are selected to replace the cultivation technology of Fenxiang Daqu, and the high-temperature starter-making technology is used to replace the starter-making materials of strong Maotai-flavor Daqu. This makes Xifeng Daqu unique and has the advantages of strong fragrance and the combination of fragrance Daqu and Luzhou-flavor Daqu.
Wine storage container
The traditional container in xifeng liquor is a big basket made of local Vitex negundo. The inner wall is pasted with hemp paper, coated with pig blood, and then coated with a certain proportion of egg white, beeswax, cooked vegetable oil and other materials, and dried, which is called "wine sea". This kind of storage container is different from other wineries' wine storage containers and has originality. It is characterized by low cost, large inventory, low wine consumption, good aging, strong leakage resistance and suitable for long-term storage.
The original "Nine Seas" have different capacities, ranging from 50 kilograms to 5-8 tons. With the popularization of large containers, the compilation capacity of "Nine Seas" has gradually increased, and now there is a 50-ton "Nine Seas". At the same time, the cement tank container was developed, but the paint in it remained unchanged, thus maintaining the inherent style of xifeng liquor.
The inner coating of wine sea plays an important role in xifeng liquor style. Jiuhai makes wine dissolve into some components in Jiuhai coating during storage. The dissolved components of Jiuhai coating are ethyl pentacarbonate, ethyl hexacarbonate, ethyl linoleate, ethyl oleate, ethyl pentadienoate and trace terpenoid β-limonene. These substances undoubtedly contributed to xifeng liquor's style, giving xifeng liquor a honey fragrance.
This product has the characteristics of elegant but not light, rich but not greasy, sweet and refreshing, harmonious taste and long aftertaste.
Development history
Xifeng liquor is one of the oldest historical famous wines in China. Fengxiang, known as Yongzhou in ancient times, is located in ancient Joo Won? and is one of the settlements of the ancestors of the Chinese nation. It is also the place where the ancient agronomist Hou Ji taught people to cultivate crops and city walls. It has always been a favorable place for developing agriculture and making wine, and it is also one of the central areas of ancient culture in China.
One spring March in Tang Yifeng, Pei Hangjian, assistant minister of the official department, escorted the Prince of Persia to the village near Tingzitou in the west of Fengxiang County, and found that the aroma of old wine stored in Liulin Town had drunk all the bees and butterflies in the pavilion five miles away. He improvised a poem and praised: "The farewell pavilion, the bees and butterflies don't dance, the Taiping country opens on three days, and the Liulin wine is beautiful." Since then, Liulin wine has been listed as a tribute of the court with the reputation of "sweet and mellow spring wine".
In modern times, Liulin wine was changed to xifeng liquor. Under the production conditions of manual workshops, the output of xifeng liquor is very limited, and people have to admire it. Especially under the deep pressure of three mountains. Xifeng liquor is on the verge of despair. After liberation, the establishment of Xifeng Winery in Shaanxi Province gave xifeng liquor a new life. Especially in recent years, with the expansion of enterprise scale and the wide application of modern science and technology in brewing technology, xifeng liquor has made great progress in yield, quality and variety. It has been rated as a national famous wine for four times and won the highest gold medal in the world for two times, which has become a superior product for people to entertain guests and give gifts to friends. Nowadays, xifeng liquor, an ancient flower of famous wine, is even more brilliant in the new period of reform and opening up. From 65438 to 0956, the state invested in the establishment of "Xifeng Winery in Shaanxi Province" in Liulin Town. Since then, xifeng liquor has developed rapidly, the production scale has been expanding, the output has been increasing day by day, and the quality and style have become more mellow and outstanding. At the first, second and fourth national wine tasting in 1952, 1963 and 1984, xifeng liquor was rated as a national famous wine three times and won the national gold medal twice. 1984 xifeng liquor won the Golden Cup in the Liquor Quality Competition of the Ministry of Light Industry.
Xifeng liquor has a unique style of "Phoenix" wine. Clear but not light, strong but not bright, sour, sweet, bitter, spicy and fragrant, and the harmony of all tastes is not in the forefront. It combines the advantages of Fen-flavor and Luzhou-flavor, has the same aroma and taste, and belongs to compound-flavor Daqu liquor. Xifeng liquor is characterized by colorless, clear and transparent liquor, clear and fragrant, moist and meticulous, sweet, mellow and full at the entrance, rich in fruity aroma and long aftertaste, which is deeply loved by people who like to drink hard liquor.
Edit this passage of xifeng liquor's honor
/kloc-won the second prize in 0/867 (the second year of Guangxu in Qing dynasty) and became famous overseas.
19 10 won the silver prize in Nanyang Leaf Competition and was listed as a world famous wine.
19 15 won the gold medal of Panama World Expo.
1928 won the silver prize in the China Goods Exhibition.
1952 was rated as one of the four famous wines at the first national wine tasting.
1963 was rated as one of the eight famous wines in the second national wine tasting.
1979 was rated as national quality wine at the third national wine tasting.
1984 was rated as a national famous wine at the fourth national wine tasting.
1989 was rated as a national famous wine at the fifth national wine tasting.
1992 won the gold medal at the Paris International Food Expo and the first Paris International Famous Wine Exhibition.
1994 won the special gold medal of liquor in the international famous wine Hong Kong Expo.
1995 won the 1995 national market recognized famous wine gold medal.
1998 was rated as a star enterprise in liquor industry by China Liquor Culture Research Association.
1999 xifeng liquor trademark was rated as a national key protected trademark.
In 2000, xifeng liquor was awarded the title of "China Time-honored Brand" by the Ministry of Internal Trade.
In 2002, confirmed by china alcoholic drinks association, the product quality maintained and improved the level of China famous wine (national gold award).
In 2003, xifeng liquor was awarded the title of National Geographical Protection Product.
In 2005, it won the first place among the top ten liquor brands with the most growth potential in China.
In 2005, he won the special gold medal in the 6th China International Appraisal Reception.
In 2005, the brand trademark of xifeng liquor won the well-known trademark of China.
In 2006, it won the first batch of national liquor quality grade certification excellent products.
In 2006, it won the title of Top Ten Competitive Brands in China Liquor Industry.
In 2007, it was rated as a meritorious enterprise in Baoji Strong City.
In 2007, xifeng liquor's brewing skills were listed in the first batch of intangible cultural heritage in Shaanxi Province.
In 2007, xifeng liquor was awarded the national certification mark of pure grain solid-state fermented liquor.
In 2007, it won the national AAA enterprise with quality, credibility and service.
In 2007, it won the national advanced unit of emphasizing quality and keeping reputation.
Won the national food safety demonstration unit in 2008.
The first batch of industrial tourism demonstration sites in China in 2008
In the 60th anniversary of the founding of the People's Republic of China in 2009, Nianhuazun Cup was one of the top ten liquor brands in China.
Xifeng liquor, Liu Chao
New treasure xifeng liquor, Xifeng fifteen-year-old wine, new treasure xifeng liquor, Xifeng respect wine.
42-degree Xifeng altar wine, 55-degree ink bottle xifeng liquor, 45-degree rare xifeng liquor, fine Xifeng collection,
Hongxi Feng Te No.1, Xifeng 1952 Golden Zun Collection, Jinrou xifeng liquor, 45-degree treasure xifeng liquor. ........
latest development
20 10, 1 1, the second brand value selection and award ceremony of "Huazun Cup" was held in Beijing National Convention Center. The brand value of "xifeng liquor" of xifeng liquor Group Co., Ltd. broke through the 8 billion yuan mark and rose to 8.323 billion yuan in one fell swoop, ranking seventh in the list of liquor brands in China, ranking first among liquor brands in the north. Awarded as "Top Ten Representative Brands of China Liquor in the World" by the General Assembly, xifeng liquor Group Co., Ltd. was designated as one of the sponsors of China Liquor's application for national and world intangible cultural heritage.
The brand value evaluation activity of China liquor enterprises sponsored by China Liquor Circulation Association and China Brand Strategy Research Institute aims to show the brand style of enterprises, promote the exchange of brand building experience among enterprises and improve the global competitiveness of China liquor brands.
The famous comprehensive factor evaluation method is adopted in this brand value evaluation. By measuring six factors of brand strength and four factors of brand status, the brand value evaluation is more accurate.
At this meeting, it was also learned that xifeng liquor, with its long history and unrepeatable inheritance of brewing technology, was designated by the organizers as one of the sponsors of China Liquor's application for national and world intangible cultural heritage, and shouldered the heavy responsibility of protecting national culture in an all-round way. Source: China Quality News.