good liquor of yang gao -- a kind of good wine(yán gāo měi jiǔ)

good liquor of yang gao -- a kind of good wine

Lamb wine, Chinese vocabulary.

Pinyin: y á NGG ā om ě Iji ǔ

Interpretation: Lamb: wine name, because there is mutton in the brewing materials, so it is named. A good wine with a mellow taste. "Lamb wine": it uses selected northern specialty millet as raw material and old wheat koji as starter. With unique and strict production process, it is elaborately brewed. The whole fermentation process lasted for eight months, from spring brewing to early winter pressing and separation. The liquor was tempered in spring, summer, autumn and winter. After separation and pressing, the liquor was stored for 3-10 years before drinking.

Entry

good liquor of yang gao -- a kind of good wine

Pinyin

yángāoměijiǔ

Citation explanation

Lamb: wine name, because there is mutton in the brewing material, so it is named. A good wine with a mellow taste.

Wu Mingshi's recent affairs of Xianghu in Song Dynasty: "master Tao Gu, you are a prostitute in Dang Taiwei's family The prostitute said, "the barbarian has this scene, but he can sell gold and warm his tent. He can sing and drink lamb wine." I'm sorry for what I said

The first fold of Yuan Wu Ming Shi's the story of the fisherman and the woodcutter: "look at the cold weather, the curtain is low, the lamb is drinking good wine, and there is someone else to help him."

"My brother is now in the warm Pavilion of the red stove, singing in a low voice with good wine."

In the seventh chapter of a dream of Red Mansions by Cao Xueqin in the Qing Dynasty, though I am more noble than him, the silk and brocade gauze just wrapped up my dead tree, the lamb wine and filled my dung hole.

word usage

As an object or attribute, it refers to good wine

A brief introduction to "lamb wine"

Place of Origin

Luancheng, Hebei

formula

Lamb wine has a unique formula, exquisite materials, high-quality millet, tender mutton, fresh fruit and precious Chinese herbal medicine aging. The wine is amber in color, with a alcohol content of 17 degrees. It combines ester aroma, milk aroma, fruit aroma and medicine aroma. It has moderate sour and sweet taste and unique style. It has the effects of nourishing yin and moistening lung, strengthening vitality, strengthening waist and kidney, appetizing spleen, nourishing liver and eyesight, and black hair beauty.

Brewing method

Historical evolution

According to the county annals, "there are two kinds of yellow rice wine industry in this county: dongshengju and tianxicheng.". Dongshengju is famous for making "lamb wine" with millet. According to his father-in-law, he worked in a hotel with his grandfather when he was a child. He often heard his grandfather say that the shop number was so big at that time! Liquor is sold in the front counter and made in the backyard. How many lambs have been in stock for more than ten years. Just because they were regarded as tributes in those years, their ancestors began to decline. Because of years of war and famine, they could not make a living, so they had to make some wine to make a living. Now I only have this "lamb wine" practice and an empty wine jar.

Brewing method

The practice of "lamb wine" is to select, wash, scald, soak, boil, shovel, stew, air, drop, ferment, add materials, age, press, clarify and sell. A total of 14 steps to complete.

Selection: (1) selection of raw materials, we must choose the millet produced in that year as its main raw material. (2) The best brewing time is from spring to early summer.

Wash: wash must be clean, select the day of shelling rice into the washing bowl for washing, washing until the water is clear.

Blanching: blanch the rice with boiling water until it is half cooked, then cool down and soak.

Immersion: 10-24 hours.

Cooking: the so-called cooking is to pour the soaked rice into the iron pot and steam it with sufficient water and wood firewood.

Shovel: the rice poured into the iron pot should be constantly mixed to prevent paste pot, sandwich.

Stew: in order to ensure the quality of cooking water is very little, must stew rice more than 30 minutes. It's better to make all the rice ripe and rotten.

Air: special tools to air rice, rice should not fall into the soil.

Drop cylinder: the so-called difference is the drop cylinder temperature. High temperature cylinder dropping is required.

Fermentation: high Baijiu (70% or more) was made by open fermentation of the cylinder and saccharification and fermentation with wheat starter.

Adding materials; adding mutton  and almond  prepared in advance in the vigorous fermentation period.

Aging: at the end of fermentation, sterilize, seal the jar, and aging for 6-12 months or longer.

Pressing: the traditional wood press is used to separate the grains and liquid.

Clarification: natural clarification.

Sell: no need to fry wine sterilization, never sour. It can only be sold after 3-10 years of natural storage.

In the whole brewing process, the utensils used must be clean, the grains selected must be refined, all water must be cleaned, and the ingredients used must be solid.

Baijiu (Baijiu Baijiu), which is highly white liquor, 1 and 70% (v\v), must be used in 2. The yellow wine residue produced by this process must be used as the main raw material and the liquor fermented with Daqu.

 mutton, slaughtered on the same day, remove tendons, bones, skin and oil, soak in cold water, add Amomum villosum, cardamom, tangerine peel and cinnamon, cooked, ground and used now.

Soak almonds three days in advance and change water twice a day to remove bitter water. Cooked, ground and ready to use.

Quality and sensory standards

According to its season, it should be spring wine making; according to its national standard, it should be semi dry non rice rice wine; according to its production method, it should be traditional manual operation; according to its grain, it should be millet wine; according to its saccharification and starter, it should be divided into wheat koji fermentation; according to its ingredients, it should be meat wine making.

Quality and sensory standard of lamb wine;

color and lustre

Color. Brown, dark brown, with the extension of storage time, the color will gradually deepen. It is forbidden to add caramel pigment and other colorants.

Qinghun. Clear, transparent and glossy. Dark color, can be placed in a transparent container for light observation, color performance for black, red, yellow tricolor, crystal clear, very attractive. It glitters in the face of the light.

aroma

Pure yellow rice wine aroma: in the whole brewing process of lamb wine, the special requirements of the technology, such as:  select the new millet produced in that year as the main raw material, choose a fresh grain aroma, the popular rice to new wheat to aging;  washing must be clean, washing is to remove the earthy smell and impurities in yellow rice, make the aroma of grain more pure. Brewing technology 5 Big iron pot wood fire cooking, which is the key to the quality of mechanized brewing is never as good as the traditional method. Big iron pot wood fire simmer and then stew rice. After the pot is out, there is a thick layer of yellow Guoba at the bottom of the pot, which adds aroma to the wine.  process requirements: no raw water and soil falling, which is essentially a clean problem. It ensures a process not polluted by miscellaneous bacteria from beginning to end, so as to ensure the pure aroma of yellow rice wine.

Meat flavor: Lamb wine must be added with "fat and tender mutton", otherwise it is not Lamb wine. The so-called "fat and tender mutton" refers to the strong annual goat. Instead of sheep and old goats, otherwise lamb wine will have a fishy smell. The fresh fat and tender one-year-old goat meat, cooked with slow fire, is really mouth watering.

Fragrance of almond: Almond must be soaked in clear water three days in advance, and the water should be changed 2-3 times a day to completely remove the bitter taste and small poison in almond, leaving only the fragrance of almond.

Fragrance of Chinese herbal medicine: when using Chinese herbal medicine, it should be added in strict accordance with the dosage and characteristics of Chinese herbal medicine, try to reduce the bitter taste of Chinese herbal medicine, decoct the medicine by stages and time, and add it separately.

In the fermentation process, due to the metabolism of yeast and enzyme, and in a long fermentation and storage time, organic acid reacts with esterification to produce various esters to produce unique aroma; in addition, the aroma of additives (mutton, almond, Chinese herbal medicine); as well as the aroma of used starter (aged Fuqu); collectively referred to as Jiuxiang. The aroma of wine is not exactly the same. It varies with the craft, region, winery and variety. Each famous wine has its own special aroma, which can determine the characteristics and quality of a variety. It is the main component of the style of yellow rice wine. In addition to esters, alcohols, aldehydes, fatty acids, amino acids and so on constitute the aroma. Lamb wine with its exquisite skills, special brewing methods, but also to clean, refined, solid, clear four words as the benchmark. It has the unique aroma of pure yellow rice wine, the meat aroma of fat and tender mutton, the fragrance of almond and the medicine aroma of Chinese herbal medicine, as well as the wine aroma, Qu aroma and burnt aroma. It is a kind of beautiful enjoyment to drink the wine.

The special quality and style of lamb wine are created by the proper ingredients and unique technology. It is made of its own original flavor, sweet without sugar, yellow without coloring, and fragrant without seasoning.

taste

The taste of lamb wine is extremely mellow, soft and sweet, full-bodied, fragrant and pleasant. It really gives people a soft, pleasant, noble and elegant feeling,

Lamb wine is mellow, soft and sweet. It is not artificially added, but a variety of beneficial sweet substances produced by the special process of lamb wine. It is this aging and storage that endows lamb wine with fullness, purity and long aftertaste.

1. Alcohol content:

Lamb wine is made from high Baijiu liquor, which makes the wine quality of lamb wine higher. In slow fermentation and long-term storage, alcohol and water molecules, aroma substances and sweet substances Dissolve and mix thoroughly. Alcohol is high but no stimulation of Baijiu, and its alcohol and smooth. This is exactly what Princess Yang danced when she was drunk It's also the alcohol content that makes the lamb wine need no high-temperature sterilization. It can be naturally stored for a long time, never sour, and the older the better. The quality increases with the storage years, and the alcohol content is just right.

1. Acidity: as the saying goes, there is no taste without acid. Acid is an important taste of yellow rice wine, and the acidity of lamb wine is just right. Although there is a certain acidity, you can't feel it when you taste it. On the contrary, it increases the refreshing and strong feeling of the wine

2. Bitterness: fine lamb wine is slightly bitter, but bitterness is one of the traditional flavors of yellow rice wine. It mainly comes from some amino acids, peptides, butyric acid, 5-METHYLTHIOADENOSINE and amines in the fermentation process. Bitterness is very slight in lamb wine, and it is the slight bitterness that gives the wine a strong and refreshing feeling.

3. Astringency: Lamb wine

Chinese PinYin : yán gāo měi jiǔ