Fen Wine(fen jiu )

Methods of Fenjiu Liquor Production:

The production process of Fen Liquor is as follows

Fen Liquor is made from sorghum produced in Jinzhong plain. The green stubble koji made of barley and pea is used as saccharifying and fermenting agent. The high quality water from ancient well and deep well is used as brewing water. This ancient well water with beautiful legend has a lot to do with the quality of Fen Liquor. Fen Liquor Fermentation still uses the traditional old "ground tank" fermentation method. The brewing technology is the unique "steaming twice clearing". The second fermentation method is adopted in the operation, that is, the steamed raw materials are first fermented by adding koji into the soil, and then distilled. The distilled fermented grains are then fermented by adding koji, and the liquor after twice distillation is the finished product.

Characteristics of Fen Liquor:

Fen Liquor is colorless and transparent with elegant fragrance. It tastes mellow, soft and sweet. It has a refreshing aftertaste and a long aftertaste. It has a high alcohol content (65 and 53 degrees) without strong stimulation. The alcohol content of Fen Tejia liquor (low alcohol Fen Liquor) is 38 ℃. Fen Fen is pure and elegant fragrance, which is the typical representative of our local Baijiu flavor liquor. So people call it the Fen flavor type. Experts praised "its color, aroma and taste" as the "three unique" in wine, which has always been praised by consumers. In addition to being sold to all parts of the country, Hong Kong and Macao, it is also exported to more than 40 countries in five continents, including Singapore, Japan, Australia, Britain, France, Poland and the United States. In 1960, Xie Juezai wrote a poem: "every person talks about Xinghua village. Fen Liquor is famous all over the world.". The grass grows and the warbler flies. It's already late in spring. I come here with rain.

Fen Wine

Fenjiu and China's traditional famous liquor belong to the typical representative of qingbaijiu. Because it is produced in Xinghua village, Fenyang City, Shanxi Province, it is also called "Xinghua village wine".

Fen Liquor is famous for its exquisite craftsmanship and long history. It is famous for its soft taste, sweet taste, aftertaste 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. During the northern and Southern Dynasties 1500 years ago, Fenjiu was highly praised by Emperor Wucheng of the Northern Qi Dynasty as a royal wine, and was recorded in the Twenty-Four Histories, which made Fenjiu famous. Known as the earliest national wine and national treasure, it is the crystallization of wisdom and labor achievements of ancient Chinese working people.

historical origin

have a long history

Fen Wine

It is an ancient famous liquor in China, produced in Xinghua village, Fenyang City, Shanxi Province. However, as early as 1400 years ago, the name "fenqing" was already known here.

According to the book of the Northern Qi Dynasty, Gao Zhan, Emperor Wucheng of the Northern Qi Dynasty, wrote a poem from Jinyang to Wang Xiaoyu of Kangshu, Henan Province: "I drink two cups of fenqing, and I urge you to drink two cups of Ye.". According to Beishan Wine Classic of Song Dynasty, "dry wine was produced in Fenzhou in Tang Dynasty" and "Ganlu Tang in Fenzhou in Song Dynasty" in jiumingji are all about Fenjiu

. Of course, there was no distilled liquor in China more than 1400 years ago, and the historical records of "fenqing" and "dry brewing" were all yellow wine.

Technological progress

After Song Dynasty, due to the progress of alchemy technology, distillation equipment was invented for the first time in China. The steel casserole for distilling liquor in Jin Dynasty unearthed from Qinglong County of Hebei Province in 1975 proves that distilling liquor existed in China at least in Song Dynasty. China's Baijiu, including liquor

And other famous Baijiu liquor, yellow wine evolved from the yellow wine. After the Ming and Qing Dynasties, the northern Baijiu developed rapidly and gradually replaced yellow wine production. At that time, Xinghuacun Fen Liquor was distilled liquor and was famous for its popularity.

Famous wine producing area

Xinghua village has inexhaustible high-quality spring water, which gives Fen Liquor endless vitality. Mapai spring and Gujing spring both have beautiful folklore and are called "holy spring". Fen Jiu Qu

According to the record in the book, "the water in the Xintao well near shenmingting is heavy, and the crab roe is light." it is noted that "the water in shenmingting well is excellent, so it's the best way to make wine.". Fu Shan, a patriotic poet, calligrapher and medical scientist in the late Ming Dynasty, wrote the four characters "dezaohuaxiang" for Gujing in shenmingting, which shows that xinghuajingquan is endowed with unique advantages, and the wine produced is as refreshing as the fragrance of flowers. There must be unique skills in brewing famous wine. Zhou Li recorded six methods of wine making, namely, "rice must be neat, when the medicine is ready, Zhanqi will clean, water will be fragrant, pottery is good, and fire is all in mind", which is the essence of yellow wine brewing. In 1932, Fang Xinfang, a famous expert in Microbiology and fermentation, visited the yiquanyong restaurant in Xinghua village. He summed up the brewing technology of Fen Liquor as "seven secrets", that is, "people must get their essence, water must be sweet, Qu must get its time, sorghum must get its truth, pottery must get its cleanness, VAT must get its humidity, fire must get its slowness", and "steaming twice clearing" technology

It has made outstanding contributions to the inheritance and development of China's traditional famous liquor. In 1964, the Ministry of light industry, in order to further develop China's traditional famous liquor technology, took Fen Liquor technology as a pilot project, organized the technical force headed by Mr. Qin Hanzhang, a famous national fermentation expert, to systematically summarize and demonstrate the scientificity and correctness of Fen Liquor production technology, which laid a foundation for further scientific research on Fen Liquor.

find a market abroad

At the end of Ming Dynasty, Li Zicheng, the leader of peasant uprising, marched into Beijing and drank Fen Liquor freely through Xinghua village, which was praised as "perfect". In the 96 chapters of Jing Hua Yuan, Li Ruzhen of Qing Dynasty listed more than 50 kinds of well-known liquor in China at that time. Among them, tui Fen Liquor was the first. In addition, there were many records of drinking Fen Liquor in two kinds of Qiu Yu'an and Qing Chan Lei Chao. Since it won the first-class gold medal at the Panama International Exposition in 1915, Fenjiu has gained a great reputation as a "yuneijiaochi". As a result, Yan Xishan ordered his adjutant to raise funds to set up Jinyu Fen Liquor Co., Ltd., annexing the big and small restaurants in Xinghua village. After the liberation of Fenyang in 1948, Fenjiu gained a new life, and the state-owned Xinghua village Fenjiu factory was officially established. Baijiu become an independent school the brightness dazzles the eyes. The distilleries have further summarized the historical experience and improved the production process, making the ancient brewing flower more dazzling. Fen Liquor has become a typical representative of Qingxiang liquor because of its clarity, fragrance, purity, sweetness and refreshing flavor, and has been continuously regarded as the "eight famous liquor" and "Eighteen" in the country since 1953. It is one of the most famous wines in the world. In 1980, it was awarded the gold medal issued by the State Council. In the past two years, Fen Liquor has been sold to more than 40 countries and regions in five continents of the world in addition to meeting the needs of the domestic people.

Maotai hometown

As early as 200 years ago, Shanxi salt merchants went to the remote Guizhou Province to do business. Because of the inconvenient transportation at that time, the distance between Guizhou and Shanxi was nine thousand miles, and it was inconvenient for salt merchants to carry Fen Liquor. They used local water, corn and barley to make liquor in Guizhou. Unexpectedly, Guizhou's spring water was unique, and the liquor produced had unique flavor. From then on, Maotai liquor became the private liquor of Shanxi salt merchants. This is what the local poet said: "home only stores wine to buy, ships carry more salt.". Because the brewing technology of Maotai liquor originated from Fen Liquor, there is a saying that "Maotai's hometown is in Shanxi".

Brewing technology

Shenshui and art

Xinghua village Fen Liquor has a long aftertaste, strong strength and no irritation, making people happy. Fen Liquor has been famous for thousands of years, which is closely related to its water purity and craftsmanship. Famous wine producing area, there must be Jiaquan. Paoma spring and Gujing spring both have beautiful folklore and are called "Shenquan". According to fenjiuqu, "the water in shenmingting's new panning well is heavy and slightly inferior to crab roe." it is noted that "the water in shenmingting's well is excellent, so it's the best way to make wine.". Fu Shan, a patriotic poet, calligrapher and medical scientist in the late Ming Dynasty, wrote the four characters "dezaohuaxiang" for Gujing in shenmingting, which shows that xinghuajingquan is endowed with unique advantages, and the wine produced is as refreshing as the fragrance of flowers.

Fen Liquor is brewed by the unique brewing technology of "steaming twice clearing" with "yiganzhuo Sorghum" from Jinzhong plain as raw material, saccharifying and fermenting agent made of barley and pea. The Xinghuacun liquor is transparent, fragrant, mellow and refreshing. The savvy of winemakers plays an important role in the brewing process, such as koji making, fermentation, distillation and so on are highly empirical skills. For thousands of years, this skill has been passed down from generation to generation in the way of oral communication, heart leading and mentoring, and has been continuously innovated and developed. It still plays an irreplaceable key role in the modern Fen liquor brewing process.

The brewing technology has been improved continuously. In Qi Min Yao Shu, the production technology of Fen sake (Hedong Shenqu liquor) is illustrated as follows

Qushui Liangmi

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Washing of the broken parts

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Drying and cooking

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Rice soaked in hot water

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Cooking

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Filter the koji liquor and cool it

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Mixed fermentation

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Additional feeding (6-9 times)

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Alcohol

In 1932, Fang Xinfang, a famous microbiological and fermentation expert in China, summed up the brewing technology of Fen Liquor as "seven secrets", that is, "people must get their essence, water must be sweet, Qu must be at the right time, sorghum must be true, pottery must be clean, VAT must be wet, and fire must be slow". Chinese Baijiu is a model of Qingxiang baijiu.

Chinese PinYin : Fen Jiu