First of all, the most sacred water
The magical Qinghai-Tibet Plateau, the mysterious 30-degree north latitude world civilization belt, the origin of Jiannanchun wine is Mianzhu, which is located in the northwest of Sichuan Basin, with 30 09 ′-3142 ′ north latitude and 0/03 54 ′-0/04 20 ′ east longitude. It connects Longmenshan in the north and Chengdu Plain in the south, which is the transition zone from Qinghai-Tibet Plateau to Sichuan Basin. Abundant natural resources and agricultural resources have promoted the continuous prosperity of local brewing history for more than 3,000 years. The magical 1500 tianyi old cellar, the nobility of Jiannanchun royal wine in the Tang Dynasty, makes it a treasure of Chinese civilization, shining on this mysterious 30-degree north latitude world civilization belt. The brewing water of jiannanchun is taken from the rare water intake layer of Q 1fgl in the northwest of Mianzhu. The underground mineral water here is not affected by any foreign bacteria and surface water. It can quietly and calmly exchange minerals with ancient rock formations and gravel that originated in the ice age millions of years ago, and finally it is mineralized to form natural weak alkaline mineral water with good quality. The brewing water of Jiannanchun is rich in natural minerals and trace elements such as calcium, strontium, sodium and potassium. Like Evian water in the French Alps, it belongs to the world's top mineral water and is extremely rare.
Second, the oldest pit.
China Liquor, the most mysterious brewing and fermentation container in China, has always praised "cellar is the foundation of liquor" and emphasized that fermentation containers are very important for liquor brewing, which seems to be different from foreign distilled spirits such as whisky and brandy. But in history and reality, there are also many foreign wines that pay special attention to fermentation containers. Known as the most popular single malt whisky in the world, Caesar whisky has always used fermentation barrels made of fir. Although the stainless steel material is more difficult to maintain and control than other whisky distilleries, in order to ensure the excellent quality inherited by Gryffindor for a hundred years, the family will never compromise on the production process. This has also become a major feature of Caesar whisky. China people are the first people in the world to know how to use yeast and other beneficial bacteria for production and life. Using mud pits as fermentation containers is the re-creation of China Luzhou-flavor liquor's rational use of nature. After long-term uninterrupted cultivation, coupled with special geological, soil, climate and other harsh conditions, the world's richest and most unique wine-making microbial flora has been formed. 1On June 6, 985, when Jian Nanchun was reinforcing the old wall of Tianyi, demolishing the old wall and re-digging the foundation trench, he found concrete masonry and Nanqi brick at a depth of 2.5 meters underground. At the same time, a large number of celadon artifacts and fragments of this artifact were unearthed. According to experts' comprehensive investigation, the underground wine cellar of "Tianyi Lao" wine shop was built no later than the fifth year of Southern Qi Yongming in the Southern and Northern Dynasties, that is, in 487 AD. The discovery of ancient underground pits in the Southern Seven Dynasties proves that the history of China wine-making has exceeded 1500 years.
Third, the largest group of ancient pits and ponds.
There are 695 ancient pits, which surround the ancient wine shop of "Tianyi Lao" in Jiannanchun, forming a large-scale "Tianyi Lao" ancient pit group. There are 695 ancient pits that have been used continuously since the Ming and Qing Dynasties, covering an area of 60,000 square meters, forming a large-scale "old days" ancient pit group. They can be traced back to the Southern Qi Dynasty or rose in the Ming and Qing Dynasties. They underwent two transformations and improvements in the Republic of China and the early days of the founding of the People's Republic of China, and never stopped brewing production. The Chinese wine proverb, the largest and most well-preserved ancient cellar group in the world, is precious. The so-called "thousand-year-old cellars are always bad". From the perspective of modern microorganisms, the "Tianyi Lao" ancient pits are no longer simple mud pits, but fermentation containers, microbial life carriers and cradles. During the long brewing process, the grains brewed in each round of pits are all fresh nutrients of microorganisms in pits, which are absorbed by microorganisms, thus growing, reproducing and metabolizing, which not only forms more than 400 kinds of brewing microorganisms in general pits, but also forms a unique brewing microbial environment in the ancient pits of Jiannanchun under the cluster effect, helping Jiannanchun wine to form special flavor substances.
Fourth, the earliest palace wine recorded in the official history
Jian Nanchun is the only famous China wine recorded in the official history of China, and also the only remaining royal Tang wine in China. Jiannanchun wine was chosen as the long-term tribute history of the royal wine in the Tang Dynasty, which is recorded in the official history "Old Tang Book Dezong Biography", which records that Emperor Dezong personally negotiated with the courtiers about the tribute of "Jiannanchun Burning". The long-term use of the court laid the historical position of Jiannanchun as the "national wine of the Tang Dynasty" and deeply branded the mark of the prosperous Tang civilization. Excellent wine can become tribute wine, which requires meticulous work and the pursuit of the ultimate quality at all costs. The cost is high, the process is complex, and the output is low, which can only be exchanged for the production of tribute wine. After more than a thousand years of development, Jiannanchun has been adhering to the "best brewing principle" of tribute wine in terms of raw materials such as glutinous rice, deep glacial water and excellent technology, and is as strict as ever. Unparalleled glory, as the earliest "Imperial Liquor" recorded in official history, Jian Nanchun represents the commanding height of China liquor culture, and also shows the noble temperament that China liquor can't hide in the world. At the same time, it also wrote an unparalleled record in the history of distilled liquor in the world.
Five, the most advanced scientific research force
Leading the world wine industry into the "nano-era", the scale that we can distinguish with the naked eye is at most 1 mm, while Jian Nanchun's research on liquor has been as fine as one nanometer+one millionth of a millimeter of 65438, which is equivalent to the distance of a single bacterium. 200 1, Jian Nanchun took the lead in studying the "microscopic heterogeneous distribution phenomenon" of famous wines from many countries, including China famous wine Jian Nanchun, and found that each famous China wine has special nano-scale morphological characteristics, which can be called the "genetic map" of liquor. Thus, the molecular morphology of liquor was created, and the brewing technology in China and the brewing research in the world were introduced into the "nano-era". Jian Nanchun, the world's most advanced wine research equipment, has the world's most advanced automatic microbial identification instrument (BIOLOG, USA), atomic force probe microscope (DI/VEECO, USA), full two-dimensional gas chromatography-time-of-flight mass spectrometer (LECO, USA), chromatographic aroma detector, headspace GC-MS, real-time fluorescence PCR instrument, liquid chromatograph, DGGE electrophoresis instrument and other world-class wine research equipment. The total investment in equipment is hundreds of millions. It is also rare in the national liquor industry and even the world distilled liquor industry. Chief engineer of Jian Nanchun with the strongest scientific research strength, master of brewing in China, deputy director of technical committee of China Brewing Association, "the father of wine flavor design in China and the father of wine morphology in China". At present, the technical expert team of Jian Nanchun headed by Xu Zhancheng has 4 people who enjoy the State Council allowance, 2 postdoctoral fellows, 3 experts from china alcoholic drinks association, 2 master brewers from China and 5 national wine judges 1 Vice Chairman of china alcoholic drinks association Liquor Technical Committee. The "Volatility Coefficient Judgment Method" developed by them solved the international problem of accurately judging the real storage year of distilled liquor, and won the national invention patent of China in June 5438+ 10, 2009.
Sixth, the most stringent technical standards.
The ultimate technical standard-"Every drop is 100% year" How to detect the real year of distilled liquor was once a difficult problem for the world distilled liquor industry. Therefore, answering "what kind of wine is vintage wine" is a world problem. The international standard is that vintage wine is only a quality grade. As long as a certain proportion of the wine in that bottle is the basic wine stored for 30 to 50 years, it can be called vintage wine for 30 to 50 years. "Every drop is 100% vintage wine" is Jian Nanchun's answer to consumers "What kind of wine is vintage wine", and the clear-cut "Every drop is 100% vintage wine" pushes the standard of Jian Nanchun vintage wine to the extreme. The test standard they rely on is the "Volatility Coefficient Determination Method" of distilled liquor year which has won the national invention patent and has the international leading level. The most advanced methods for detecting vintage wines-"Volatility coefficient determination method" and "Volatility coefficient determination method" were discovered by the scientific research team of Jiannanchun led by Xu Zhancheng, chief engineer of Jiannanchun Group, for 8 years. After thousands of experiments, it was found that the volatilization coefficient of trace aroma substances in liquor decreased with the extension of storage time. Jian Nanchun's researchers established a corresponding database by measuring the volatile coefficients of different trace flavor components in wines with the same specifications and different aging years (referring to the ratio of the content of a volatile substance in vapor to that in solution when vapor and solution reach thermodynamic equilibrium), and then according to the standard curve of volatile coefficient value and storage time, the storage year of wine can be accurately identified.