What are the characteristics of the brewing techniques of the old eight famous wines of Guizhou, and are they all non-legacy items?

First of all, the old eight famous wines of Guizhou are which eight:

In 1963, the Guizhou Provincial Government initiated the first "Guizhou Famous Wine" selection activity, and selected eight famous wines of Guizhou, which are known as the "Guizhou old eight famous wines". famous wines of Guizhou.

Moutai Wine - (Moutai Winery, Moutai Town, Guizhou)

Unliquor - (Unliquor Factory, Duyun City, Qiannan Buyi and Miao Autonomous Prefecture, Guizhou)

Dongliquor - (Dong Liquor Factory, Zunyi, Guizhou)

Dongliquor is a famous wine in Guizhou. -- (Zunyi Dong Liquor Factory, Guizhou)

Jinshajiao Liquor -- (Jinshajiao Liquor Factory, Jinsha County, Bijie, Guizhou)

An Liquor -- (Anshun Liquor Factory, Guizhou)

Quan Liquor -- (Fuquan County Distillery, Qiannan Buyi and Miao Autonomous Prefecture, Guizhou)

Buxi Cellar Wine -- (Buxi Cellar Distillery, Buxi County, Zunyi, Guizhou)

Pingba Cellar Wine (Pingba Distillery, Guizhou)

Then look at the process (mainly said at the time of the process, because later on individual brands in the process of improvement or transformation, such as Guizhou Unjiu, at the time of the candidacy is uniformly fragrant white wine to participate in the election, the current Unjiu main thrust of soy sauce-type white wine):

1.Guizhou's old eight famous wines - Maotai process:

1.

The three highs in the Moutai liquor process refer to the high-temperature quaking, high-temperature stacking and fermentation, and high-temperature distillation of the Moutai liquor production process. Moutai liquor big song in the fermentation process temperature as high as 63 ℃, than any other famous liquor production and fermentation temperature are 10-15 ℃; in the whole big song fermentation process can be preferred environmental microbial species, the final formation of high-temperature-resistant incense microbial system, in the process of song production first to do the benefit of the efficacy of avoiding harm. High-temperature stacked fermentation is the most classic and original work of open fermentation in Chinese liquor production, which is also not available in other famous liquor processes. High-temperature distillation:The distillation process itself is a solid-liquid separation technique.

2. Guizhou old eight famous liquor - Un liquor process:

Early Un liquor, the process is mainly "Un fragrant" liquor brewing process, Un fragrance, that is, there is the Un liquor factory's own characteristics of the thick head of the soy sauce end of the concurrent aroma, borrowed from the early Duyun region brewing used in the "Miaoqu". It is based on the "Miaoqu" process used in the early days of Duyun's brewing, which involved small-quartz saccharification, large-quartz fermentation, and series steaming in the same retort. Using sorghum, rice, wheat, mung beans, buckwheat, etc. as the raw materials for aromatic spirits, and at the same time grinding wheat with more than one hundred flavors of Chinese herbs, the initial trial production was successful in 1951 (before that the product was called Unmao, and later called "Newly-made Unju", which was eventually changed to "Unju"). The Yunxiang product of that time was borrowed by the later Dongjiu (Dongjiu's Dongxiang type, which is a combination of various Chinese herbs used in the brewing process, has now become a special niche type). The Uniang type of liquor from the Un Jiu factory, which is still in continuous production, is clear and crystalline, with a rich and fragrant aroma, a soft and refreshing taste, and a clean and mellow finish. After drinking it, the mouth is not dry and it does not hit the head, and it sells well in many places. Later, due to the change of market demand, Un Distillery began to expand the production line, brewing high-quality soy sauce products one after another, using the traditional Daqu soy sauce process.

3. Dong Jiu Craft:

Dong Jiu has a special craftsmanship and distinctive aroma. Dong wine is made from high-quality glutinous sorghum as the main raw material, using more than 140 kinds of Chinese herbal medicines and wheat to make the quartz, small quartz and small cellar to make the spirits of wine, large quartz and large cellar to make the spirits of incense, and the spirits of wine and spirits of incense to make the wine by a series of steaming. Then, the wine is extracted in quantity and quality, aged in different grades, blended scientifically and packaged carefully. Because Dong Jiu is brewed with two kinds of liquor quartz, and the process is different from that of other famous wines, it has the rich aroma of big quartz wine, and the soft, mellow and sweet characteristics of small quartz wine, with a slight herbal aroma that makes people feel pleasure.

4. Pingba cellar wine process:

Selected rice, wheat were made into small and large quartz, while with dozens of valuable Chinese medicine, and then take a unique process of brewing, and kiln for half a year to a year, and then after careful blending and become.

5. Jinsha cellar wine process:

The wine is made from sorghum, rice, glutinous grain as raw materials, locally produced fragrant wheat, rice with traditional Chinese medicines to make a small quart of wheat and bran and Chinese herbs stepped on the aroma of the quart of the quart of the quart of the sugar, the quart of the quart of the aroma under the kiln. It is brewed by adopting the production process of Moutai Wine.

6. An alcohol process:

Mixed distillation of high and medium-temperature big quartz made of wheat with high-quality glutinous sorghum and top-grade glutinous grains as raw materials, and layered distillation with mixed steaming and burning. The quantity and quality of receiving wine, graded storage, and then after a long period of storage and then carefully blended and become.

7. Duck Creek Cellar Liquor Process:

Duck Creek Cellar Liquor inherits the unique traditional craftsmanship of the Duck Creek Cellar - slow work out of wine. High-quality sorghum as a raw material, plus the right amount of glutinous grain, wheat at medium temperature made of big song for the saccharification fermentation agent, the use of fertilized mud cellar as saccharification fermentation pool, the ten thousand years of bad brewing, into the cellar starch concentration, high acidity, renewed bad, back to the bad, back to the wine, the turn of the sand of the combination of the fermentation process. Multiple fermentation and multiple distillation, the distilled wine quality storage, staged cellar, and then carefully blended. The fermentation cycle is long, the mother lees fermentation period is not less than 60 days, back to lees fermentation about 120 days, double round bottom fermentation about 180 days.

8. Quan Liquor Process:

Quan Liquor is made from sorghum and rice, with a variety of medicinal herbs as raw materials, fermented in a stone cellar, and crafted. The wine is other aroma type, alcohol content of fifty-five percent, color clear and transparent, aromatic and rich, mellow and coordinated, tail clean taste long.