Protection of geographical indication products of Yandongguan Wujiapi wine

According to the Regulations on the Protection of Geographical Indications, AQSIQ organized a review of the application for the protection of geographical indications of Wujiapi wine in Yandongguan. After passing the examination, it was approved to protect the geographical indication products of Yandongguan Wujiapi wine from February 3, 2006.

(1) raw and auxiliary materials.

1. cereal wine:

(1) takes grain as raw material and meets the requirements of national standards.

(2) Making Qu with traditional Han techniques. After koji was mixed, it was cooked, saccharified, fermented and distilled to make grain wine.

(3) It should be colorless, clear and transparent, with soft taste, rich aroma, harmonious wine body and full aroma. Physical and chemical indexes are: alcohol content ≥46% (by volume), total acid ≥ 1.0g/L, total ester ≥1.20g/L. ..

2. mead:

(1) The local glutinous rice with high starch content, low protein and fat content, large proportion of amylopectin, full grains and high smoothness was selected for brewing.

(2) According to the traditional rice pouring process, sweet wine was produced by fermentation, and then mixed with appropriate grain liquor for fermentation.

(3) Making use of the unique local climate and geographical conditions and adopting traditional techniques to make koji.

(4) Post-fermentation for more than three months and storage for more than six months.

(5) It is required to be a viscous liquid with fresh and sweet taste, mellow and sticky lips and teeth, jade-like color and attractive aroma. Physical and chemical indexes are: alcohol content ≥ 17%(vol), total sugar ≤ 200g/L, total acid ≤ 5.0 g/L. ..

3. Medicinal fruit juice:

(1) Chinese herbal medicines: in line with China People's Pharmacopoeia and China Pharmacopoeia.

① Cortex Acanthopanacis: long and double-rolled, light yellow inside, light and crisp. Origin: Pan 'an, Zhejiang.

② Angelica sinensis: The taproot is required to be short, yellowish brown, fleshy and rich in aroma.

③ Lycium barbarum L.: The pulp is required to be soft and sticky, with large grains, red color, thick meat, soft quality, few seeds and sweet taste.

④ Polygonatum odoratum: hard, crisp and slightly soft, long and cylindrical, long and fat, sweet and sticky, yellow and white.

⑤ Gardenia: It is required to be oval or oval, with a reddish-yellow or brownish-red surface, a thin, crisp, full and red peel.

⑥ Radix Aucklandiae: cylindrical, light, hard and brittle, easily broken, thick and fragrant.

(2) Leaching process:

(1) The medicinal materials are soaked in stages, and the medicinal materials are soaked in the base wine for four consecutive times.

② The concentration of base liquor for soaking medicinal materials: 50% (by volume) (1).

③ Soaking temperature: soak at room temperature.

④ Soaking drugs can be divided into single drug soaking and comprehensive drug soaking.

⑤ soaking time: soak each juice for at least 20 days. The soaking time of a single medicinal material should be determined according to its properties. For colored medicinal materials, the soaking time can be shortened by 5 ~ 7 days.

⑥ Method and conditions for soaking medicinal materials: The medicinal materials are soaked in a closed way, and the volume of base liquor used for soaking should be controlled to be higher than that of medicinal materials 10 ~ 15cm.

⑦ The residue is distilled in retort, and the distilled wine is used as flavoring wine.

4. Water: The brewing of grain wine and honey wine includes the preparation of koji-making and finished wine tasting. The use of Xin 'anjiang water meets the national drinking water standards.

5. White sugar: meets the requirements of GB3 17- 1998.

(2) production technology.

1. Accurately measure the raw materials and add them into the preparation tank, in which the amount of mead shall not be less than 10% of the finished alcohol consumption.

2. Put the raw materials into the blending tank according to a certain adding order.

3. Coarse filtration and membrane filtration are adopted.

4. Store the wine for more than three months.

5. Fine filter the finished wine again before packaging.

(3) Quality characteristics. Physical and chemical index (vol) should be 32.0-38.0% (1), total sugar (calculated as sucrose) g/l50.0-10.0 (1), and total acid (calculated as acetic acid) g/L 0. 100mL ≥25.0 Sensory indicators: garnet red and golden color, obvious cup hanging, no foreign impurities, rich and harmonious taste, mellow, pleasant, sweet, smooth and long aftertaste. It has a typical style of Yandong Wujiapi wine, and can be used by producers within the protection range of geographical indication products in jiande city, Zhejiang Province.

Since the date of this announcement, local quality inspection departments have begun to implement geographical indication product protection measures for Yandongguan Wujiapi wine.