What kind of fragrant wine is Jiannanchun?

Jiannanchun is a Luzhou-flavor liquor.

Jian Nanchun was born in Jiannan Town, Mianzhu City, Sichuan Province. This is a famous China wine with a long history. It is made of sorghum, rice, glutinous rice, wheat and corn, and is characterized by mellow and soft taste and long aftertaste. Jian Nanchun was born in Chunyi Avenue, Mianzhu City, Deyang, Sichuan. Jiannanchun is a traditional famous wine in China, which is produced in Mianzhu City, Sichuan Province. Mianzhu belonged to Chao Jiannan in the Tang Dynasty, so it was called Jiannanchun.

Jiannanchun Liquor, the predecessor of Jiannan Shaochun, is a famous royal liquor of Tang Dynasty recorded in official history. In 2005, Jian Nanchun was the first to be allowed to use the logo of pure grain solid-state fermented liquor. In 2008, the traditional brewing technology of Jiannanchun wine was selected as a national intangible cultural heritage. The documented history of Jian Nanchun can be traced back to thousands of years ago. In the prosperous Tang Dynasty, Jian Nanchun was selected as the royal wine of the court, and Jian Nanchun was the only famous wine in modern China.

The technological characteristics of Jian Nanchun;

In the traditional brewing process of Jiannanchun wine, there are some conclusions, such as low temperature in cellar, slow saccharification of distiller's grains, and rising temperature of fermentation to become wine. Distiller's grains are heated when fermented in pits, but turbid when fermented in mud pits, so that the yang in fermentation can be balanced under the action of mud pits and yin, and fine wine can be brewed. Distillation is the most important process in Jiannanchun's traditional brewing process. Distilled in retort, all kinds of aroma substances are distilled in wine.

Distilled liquor brewing is to make grains, potatoes and other raw materials rich in starch or sugar into fermented grains or fermented into wine mash, and then distilled into wine. Distilled liquor is white or light yellow and transparent, so it is called liquor. Its aroma is pure, its entrance is sweet and clean, and its alcohol content is high. According to the different raw materials and saccharified koji, there will be different brewing techniques such as Daqu, Xiaoqu and bran koji.

The above contents refer to Baidu Encyclopedia-Jian Nanchun