What are the four famous wines in the history of China?

The four famous wines refer to the four national famous wines selected by 1952 at the first national wine tasting, namely: Kweichow Moutai, Shanxi Fenjiu, Sichuan Luzhou Qujiu and Shaanxi xifeng liquor.

1, a specialty of Maotai Town, renhuai city, Zunyi City, Guizhou Province, is a landmark product of chinese national geography.

Moutai is a traditional specialty wine in China.

It is one of the world's three largest distilled spirits, which is as famous as Scotch whisky and French cognac, and also one of China's three famous wines.

It is also the originator of Daqu Maotai-flavor liquor with a history of more than 800 years.

The style and quality characteristics of Kweichow Moutai are "outstanding sauce flavor, elegant and delicate, full-bodied, long aftertaste and lasting fragrance in empty cups". Its special style comes from the unique traditional brewing technology formed over the years. The brewing method is combined with the agricultural production in Chishui River basin, which is influenced by the environment and produced seasonally, retaining some original traces of local life.

2. Fenjiu is a traditional famous wine in China and a typical representative of Fen-flavor liquor.

Because it is produced in Xinghua Village, Fenyang City, Shanxi Province, it is also called "Xinghua Village Wine".

Fenjiu is famous for its exquisite craftsmanship and long history. Known for its soft taste, sweet taste and long aftertaste, it enjoys high popularity, reputation and loyalty among consumers at home and abroad.

In history, Fenjiu has experienced three glories.

Fenjiu has a long history of about 4000 years. /kloc-During the Northern and Southern Dynasties 0/500 years ago, Fenjiu was highly praised by Wu Chengdi in the Northern Qi Dynasty and recorded in the twenty-fourth history, making Fenjiu famous in one fell swoop.

Known as the earliest national wine and the treasure of the country, it is the crystallization of the wisdom and labor achievements of the ancient working people in China.

3. Luzhou Qujiu is one of the famous wines in China with a long history.

Luzhou Qujiu is distilled liquor brewed by Daqu, and the cellar used for fermentation is Laojiao, hence the name Luzhou Qujiu.

In addition to the traditional technological operation, old pits, old grains and Daqu are three important factors in Luzhou Qu liquor-making.

Pit mud and Daqu formed an inherent microbial flora under the traditional technological operation conditions, resulting in Luzhou-flavor liquor.

Luzhou-flavor liquor is unique, with the characteristics of fragrance, alcohol, sweetness and purity.

It is characterized by strong cellar fragrance, soft sweetness, harmonious fragrance and long aftertaste.

4. xifeng liquor is a specialty of Fengxiang County, Shaanxi Province and a symbolic product of chinese national geography.

Xifeng liquor, called Qin liquor and Liulin liquor in ancient times, is a local traditional famous wine produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province, and is one of the four famous wines in China.

It began in Shang Dynasty and flourished in Tang and Song Dynasties. It has a history of more than 3,000 years, and there are many allusions about Su Shi's drinking.

Xifeng liquor is colorless and clear, full of fragrance, clear but not light, strong but not bright, which combines the advantages of fragrance and strong fragrance. It is famous for its unique style of "mellow and elegant, sweet and refreshing, harmonious with you, long aftertaste" and "headless and throat-free, pleasant aftertaste".

In September 2003, the General Administration of Quality Supervision, Inspection and Quarantine officially approved the protection of xifeng liquor's origin, and announced it to the whole country.

In May 2004, the General Administration of Quality Supervision, Inspection and Quarantine and the National Standardization Committee issued the national standard "xifeng liquor", which was implemented in July 1.

On September 24th, 2003, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical products in xifeng liquor.

Extended data:

The earliest production technology of China liquor has the following characteristics:

1. Take "urn" as fermentation container.

"There is a tune in the altar" is the first notable feature of China liquor technology described by Li Shizhen.

Urns, that is, pottery jars and pots.

That is, clay pots are used as fermentation containers.

This question seems simple, but it is actually very important.

Mr. Zhou Henggang clearly pointed out in the article Modern Translation of Brewing Classics: "Liquor (shochu) evolved from yellow rice wine.

It can be concluded that whether there is a background of yellow rice wine production and whether to produce white wine by pottery fermentation is a touchstone in the history of China white wine.

Without the background of yellow rice wine, the white wine produced by pottery fermentation is a latecomer.

The second is the production process of "steaming and burning" and "stubble cleaning".

"Steamed with sorghum or glutinous rice or japonica rice or millet or barley, fermented in a jar for seven days, steamed with retort, clear as water, very strong in taste, and covered with wine dew."

This is a typical "steaming" production process, also called "stubble cleaning" production process. This process is an independent fermentation method, which is fermented and distilled separately without adding new grain.

This method is the earliest liquor production technology and a typical Luzhou-flavor liquor technology.

Third, solid-state fermentation and solid-state distillation.

Although rice shochu and distiller's grains are a major category of China liquor, from the perspective of the history of distilled liquor in China, rice shochu and distiller's grains belong to semi-liquid fermentation, which essentially belongs to the distillation stage of yellow rice wine.

This is one of the main differences between yellow rice wine distilled liquor and mainstream liquor in China.

Only solid-state fermentation and solid-state distillation are the remarkable characteristics of China liquor.

In the national famous liquor evaluated by * * * and China, there is not a winery that does not adopt solid-state fermentation and solid-state distillation technology.

Baidu encyclopedia-four famous wines

Baidu Encyclopedia-xifeng liquor

Baidu Encyclopedia-Luzhou Qujiu

Baidu encyclopedia-Fenjiu