Traditional brewing techniques of distilled liquor (traditional brewing techniques of Shuijingfang liquor)

Name of China's national intangible cultural heritage: traditional brewing techniques of distilled liquor (traditional brewing techniques of Shuijingfang liquor)

Applicant: Chengdu City, Sichuan Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Sichuan Province

Type: new item

Applicant: Chengdu City, Sichuan Province

Protection unit: Shuijingfang Co., Ltd

Introduction to the traditional brewing technology of distilled liquor (traditional brewing technology of Shuijingfang liquor)

Applicant: Chengdu City, Sichuan 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.

The traditional brewing technique of Shuijingfang liquor originated from shuijingjie distillery at the confluence of dongmenfu River and Nanhe River in Chengdu in Ming and Qing Dynasties, and has been handed down till now. Shuijingfang liquor is closely related to the famous Shu liquor "jinjiangchun", which was brewed on the Bank of Jinjiang in Chengdu in Song Dynasty. Over the past 1000 years, through generations of inheritance, "fushengquan", "quanxingcheng" and other wine making workshops have introduced the old and brought forth the new. They have successively brewed famous wines such as Xuetao liquor, babaichun liquor, Quanxing Daqu liquor and tianhaochen liquor. Shuijingfang liquor is one of them.

The traditional Shuijingfang techniques have distinctive characteristics in the brewing techniques of Luzhou flavor liquor. The main ingredients of the Baijiu and other wheat varieties are baked by sorghum. They have the difference between March peach blossom tune and summer summer Qu. In terms of ingredients, it perfectly integrates the characteristics of single grain wine and multi grain wine; the fermentation distillation adopts the method of stacking grains in the original cellar layer by layer; the blending and seasoning method makes the original wine stored for many years finally form a strong flavor and elegant style of "thick but not bright, elegant but not light".

Shuijingfang liquor is still brewed in ancient pits with a history of more than 600 years. This is the storehouse of brewing microorganisms, which can be used to study the characteristics of brewing microorganisms and the change of brewing technology.