Traditional brewing techniques of distilled spirits (traditional brewing techniques of pear spring Baijiu)

China's national intangible cultural heritage Name: traditional brewing techniques of distilled spirits (pear spring Baijiu traditional brewing techniques)

Applicant: Shuozhou City, Shanxi Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Shanxi Province

Type: new item

Applicant: Shuozhou City, Shanxi Province

Protection unit: Shanxi lihuachun Liquor Making Group Co., Ltd

Brief introduction of traditional brewing techniques of Baijiu liquor (traditional brewing techniques of pear Spring liquor):

Applicant: Shuozhou City, Shanxi Province

Distilling liquor brewing is to make grains, potatoes and other raw materials rich in starch or sugar into fermented grains (unfiltered liquor) or fermented mash (turbid liquor), and then distill them into liquor. Distilled liquor is white or yellowish transparent, and is commonly known as "Baijiu". Its fragrance is pure, the entrance is soft, sweet and clean, and the alcohol content is high. According to the use of raw materials and saccharifying starter, there will be different brewing techniques of Daqu, Xiaoqu and bran Qu when distilling liquor. The materials of distilled liquor are mainly grain, which can be divided into sorghum liquor and corn liquor. Sorghum has high starch content and moderate protein content, which is the best for making distilled liquor. According to flavor type, distilled liquor can be divided into Maotai flavor type, Qingxiang type, Luzhou flavor type, rice flavor type, Fuxiang type and so on. Distilled liquor, called "Shaojiu" and "mellow liquor" in ancient times, was originally evolved from rice wine with low alcohol content. It was formed in Song Dynasty and has a history of more than 800 years. China's distilled liquor is mainly produced in Sichuan, Guizhou, Henan, Hebei, Shenyang, Jilin, Beijing and other regions. The formation of its brewing technology is closely related to the local grain (rich in sorghum), climate (cold or humid), water quality and living customs.

Lihuachun liquor in Yingxian County of Shanxi Province is a famous liquor in the north of Shanxi Province. Its brewing technology embodies the wisdom of local winemakers for thousands of years and has high historical and cultural value. Pear blossom spring wine is made from barley, pea and bran as starter making materials and sorghum as wine making materials in natural ecological environment. There are many unique processes such as koji making, brewing, distillation, blending and so on. The whole brewing technology not only embodies the brewing mode of Fen Liquor, but also contains the advanced experience from the brewing technology of ethnic minorities.

The traditional brewing techniques of lihuachun include making koji at medium temperature, accumulating and flavoring, fermenting in ground VAT, slow fire distillation, graded storage, delicate blending and so on. Many operations depend on the experience passed down from generation to generation and accumulated by winemakers. Up to now, some key processes still need manual operation.

Chinese PinYin : Zheng Liu Jiu Chuan Tong Niang Zao Ji Yi Li Hua Chun Bai Jiu Chuan Tong Niang Zao Ji Yi