The male compatriots can drink some wine, and I will try fresh wine even if I have nothing to do. It just so happens that a friend of mine also loves wine, and he not only loves to study wine. He told me a lot of knowledge about wine. That day he took a bottle of wine he loved to share with me, and we both found a place to sit down. While pouring wine, he said that this wine manufacturer is the pioneer of soft liquor. Friends said that in the words of experts, the characteristics of this fragrance are: high but not strong, low but not weak, long and clean, plump and coordinated. When talking about how this wine is brewed, I was very curious and asked him for advice.
It turns out that liquor emphasizes "three dependencies", which is the so-called relying on the ground, water, and technology. Today, this glass of wine takes up all three things: "ground, water, and craftsmanship". This "land" is the natural environment for brewing wine. You see, Zunyi has Chishui River , Yibin is gentle and moist, six rivers pass through Luliang City ... These places are wine-producing resorts, and the taste of wine is different, why? Because the natural environment is different. The wine we drink today is produced on the banks of Hongze Lake in the Jianghuai region. The natural environment is very unique and it has a great environment of "three rivers, two lakes and one wetland". The microorganisms raised in the wetland ecology are also very unique. For example, the cellar mud in the wine cellar has been aged for many years, and the microorganisms inside are completely different from other wine producing areas in terms of quantity and type. The wetland environment brings a unique aroma to the cellar mud, so the wine fermented inside is born with a "body fragrance".
I asked, what's so special about water? My friend said, "Wine, wine, how can you get wine without water?" Let’s talk about our glass of wine, this water is the water of the Beauty Spring, which has a history of hundreds of years in Yanghe Town, Suqian. "There must be a good spring in the place where famous wines are produced." According to professional research and analysis, the groundwater under the Beauty Spring is also called "live water", which comes from the Qinghai-Tibet Plateau and Yunnan-Guizhou Plateau , 2,000 kilometers away. These "live water" brings rich minerals and trace elements such as strontium, silicon, selenium, etc. in basalt that are very beneficial to the human body. Not only does it taste sweet and delicious and can be drunk directly, but the Yanghe wine brewed is sweet and warm, and is naturally the best among the wine. A friend said that this is the best wine to make from the soil and water. I said it's amazing! My friend said this is the best thing yet!
The best thing is the winemaking process of this wine. With a good cellar, good water and good grain, such a good wine cannot be made without a good craft.
The brewing core of this bottle of wine is the "three lows process". The so-called "three lows" are low-temperature entry into the cellar, low-temperature fermentation, and low-temperature distillation of the wine. The temperature of the wine mash is lower when it enters the cellar, and the temperature should be lower during the fermentation process. Not only that, the temperature cannot be high when the distilled and fermented wine mash is not high. At low temperatures, the wine steam repeatedly vaporizes, condenses and refluxes in the steamer. The longer the wine steam stays, the more the flavor substances in the wine mash can be collected, and the softer the taste of the wine will be. In fact, there are also some specialties in receiving wine here. We don’t want the wine that comes out in the front or the last one. Just a long section of wine in the middle. This is what we call “pinching the head and removing the tail” method of getting wine.
Friends take advantage of the victory and continue to talk about what "many and long" is. This "many and long" has a "three more". Generally speaking, white wine uses sorghum alone, but the wine we drink is brewed with a lot of grain. In addition to sorghum, there are also rice, glutinous rice, wheat, and corn, which are mixed and fermented in a specific proportion. In addition, the "Soft and Soft Four Colors" made of wheat, barley and peas, namely the golden coat, purple fire ring, white mycelium, and red bellows, the Smooth and Soft Four Colors are rich in beneficial microorganisms and fragrance precursors, providing the strongest fermentation motivation for the brewing process. The fragrances of various grains merge and converge, which makes this glass of wine in our hands.
The second "many" is multiple rounds of fermentation. There is a jargon in the winemaking industry called "A thousand-year-old cellar, ten thousand-year-old crumbs". The "ten thousand-year-old crumbs" here are actually "sequential ingredients": when soft liquor is produced, part of the starch-depleted crumbs will be thrown away every time, and a part of the new grain will be added. In this way, the microorganisms in the crumbs can lead to the new with the old and be inherited in an orderly manner, and the fragrance substances can naturally become new and accumulate continuously. This is the so-called "ten thousand-year-old crumbs".
This third "multi-many" is also the last step in becoming a wine - multi-flavor mixing. Here, my friend highlights the introduction. Mixing is also called wine body design. It is an important liquor production process. Combining wines with different cellars, different orders, different rounds, different grades, and different storage years can effectively stabilize and improve the quality of the wine, so that the quality is consistent.
I sighed that this little glass of wine actually put so much effort into it. No wonder the taste is so unique.
Friend said, don’t sigh for now, there is still. The "long" of "many and long" also has "three longs". The wine cellar (old cellar age) has a long time, and the little lives inside have been around for more than 600 years, so the cellar fragrance is rich. Secondly, the fermentation cycle is long, and the single-row fermentation time can reach up to 180 days. During the long fermentation time, the wine mash has sufficient contact with the old cellar, so that the wine produced can have a prominent cellar fragrance and a long aftertaste. Another "long" is long storage time. Use the pottery jar produced in Yixing to pack the brewed white wine, and then store it for a long time. These "three longs" took a long time, and the taste of Yanghe wine will be softer and more comfortable. So Yanghe wine is a good wine brewed by time.
The last craft is the Lao Wuzeng winemaking method. The wine mash in a wine cellar is divided into five parts from top to bottom, which is exactly five steamer barrels, so it is called Lao Wu steamer method . After steaming the wine with the top layer, it will be thrown away directly. Add new grain and auxiliary materials to the four portions below, and mix them into five steamers. The wine is distilled and taken out, then added to the Daqu and fermented in the cellar. The advantage of this method of mixing grain and wine mash is that steaming grain while steaming wine can bring the rice aroma of the grain to the wine. Therefore, Yanghe wine can show the characteristics of cellar fragrance, grain fragrance, qu fragrance, and three fragrances.
After listening to so much, there is not much wine in the bottle. It not only drank good wine, but also opened my eyes and had a good mood. It can be said that the small gathering is full of benefits. Listen to my summary, my friend said, don’t worry, I’m not over yet! He continued to say that good materials, good materials and craftsmanship are not enough. The most important thing is to have good craftsmanship. I have said so much, your mind may be full of highs, lows, longs, and many. Each of these craftsmanship is done in a practical way, not only in real life but also in manual operation throughout the process. From selecting grain, making big quns to brewing, storage, and the tune I just mentioned, every process is done by the old craftsmen. They can judge the quality of the wine by twisting it with one hand. Yanghe insists on inheriting and innovation, and inherits the essence of traditional craftsmanship. Innovation is keeping pace with the times and meeting consumer demand beyond expectations. Technology has enabled Yanghe people to take off in craftsmanship. Yanghe has 2 core members of the national judges’ expert group, 39 national wine masters, 78 provincial wine tasting committee members, 1,926 technical personnel, and has also established 10 R&D platforms, which are all leading in China. In one sentence, Yanghe people use ancient methods to create new ideas and use science and technology to show new ways.
While listening to friends, he lamented that it is really not easy for our Chinese ancestors to inherit wine-making wisdom and skills. No wonder Chinese liquor can become one of the national treasures of the Chinese nation. My friend saw that I was fascinated by the fact that for the sake of consistent quality, big brands will continue to iterate and innovate and break through themselves in order to keep up with the new aesthetics, new tastes and new needs of consumers in the new era. So the wine we drink today has actually been on the market for twenty years. It smells more fragrant and drinks more softly, making us young people more accepting.
has talked so much, and I understand that the right time and place shores of Hongze Lake in the Jianghuai region, coupled with the careful and ingenious efforts of the Yanghe people, has this bottle of good wine. After drinking the last sip of wine, the aftertaste is sweet and refreshing. It was dark and the wine was gone. On the way home, we discussed when we would get together next time. What about the wine today? - 2022 renewed version of Sea Blue ! #Light up the True Knowledge Plan# #Stories of Me and Hai Zhilan#
