Brewing: Nine-round fermentation "Nine-round fermentation technology" was jointly developed by dozens of experts from Gansu, Sichuan and Guizhou on the basis of excavating the "Jiutan Spring Wine Method" originated in the Han Dynasty. The key process is 62 1, the fermentation period is 399 days, and the storage period is 999 days. This technology follows the brewing principle of natural aroma, natural sweetness and natural aging. This technology has passed the collective appraisal of the national liquor expert group, and some innovations have obtained national patents. It is the leading technology with distinctive features in China liquor industry at present.
Pit: Pit is the essence of aged wine. The expensive cellar lies in its age. Jiuliang Spring Wine is carefully brewed by the first batch of old pits built at the beginning of the riverside. After more than 20 years of continuous accumulation, a huge and harmonious microbial community and rich aroma substances have been formed in the cellar. At the same time, creatively apply special cultural media? Protein nutrients? Cultivate rich pit mud and increase the content of ethyl caproate in wine, thus optimizing the quality of wine. According to experts' determination, there are more than 600 kinds of microbial groups in these old pits, which are rare treasure pits in the longjiu industry. However, all the basic wines of Jiuliang Spring Wine with acoustic tasting are aged in old pits, and the storage period is more than 2 years and less than 15 years. Therefore, the value for money is beyond doubt.
Qu: Qu Jun is rich in Qu medicine, which was called "Qu" in ancient times and is the soul of wine. The koji-making process of Jiuliang Spring Wine strictly follows the "nine-round fermentation process". Functional bacteria were separated from high-quality high-temperature Daqu, and protein nutrients were added to the raw materials to increase the premise of Maillard reaction, create a moisturizing anaerobic environment and improve the activity of acid protease. The koji medicine made by this process not only promoted the full fermentation of raw materials and the yield of high-quality wine, but also ensured the organic combination of various nutritional elements contained in the raw materials of Jiuliang, so that various fragrances such as koji, grain and cellar naturally blended.
Tibetan: Tan Tao's "Wine is the fragrance of old age" Jiuliang Spring Wine adopts the unique storage technology of riverside. Storage in a specific environment will accelerate the diffusion of colloidal particles and Brownian motion of trace components in wine, which will greatly accelerate the aging speed of wine. One year's storage of this technology is equivalent to three years' storage under traditional technical conditions. Every bottle of jiuliang spring wine has to be quietly stored in thousands of tons of pottery jars along the river for more than three years? In fact, it is equivalent to nine years of storage under normal circumstances. In this slow aging reaction process, it is natural that the altar incense is unforgettable. After identification, many technical standards, such as multi-grain ratio, high-temperature koji-making, secondary feeding, ninth fermentation, seventh wine-taking, natural aging and graded storage in different rounds, are the first in the same industry, reaching the national leading level.