Ming Lu Yuji is a specialty of Mingguang City, Luzhou City, Anhui Province. The main raw materials of Mingluo Liquor are Mingguang Mung bean, which is famous both at home and abroad. It has been brewed from the unique brewing process and hand-brewing technology since the Southern Song Dynasty. Its brewing process has won national invention patents. "Green Liquor" won the title of National Geographical Product.
Ming dynasty liquor is a wonderful work in Chinese liquor industry. Its predecessor was Mingluye liquor. As early as 1980, Anhui Mingguang Distillery Co., Ltd. started to develop it. Mingguang mung bean is used as the main brewing raw material, and the brewing process has been explored many times by scientists. Gradually matured, it was mass-produced in 1982. “Ming Lulu†wine was awarded the title of “Quality Product of Anhui†in 1986, Silver Award of the National Tourism Merchandise Symposium and Gold Medal of the First China Food Fair in 1988. In 1995, it was awarded the trustworthy quality of Anhui Province. The product, in 1997, was strictly tested by the National Green Food Development Center for raw materials and wine. It was identified as a safe and pollution-free “green foodâ€. In August 2000, it was officially declared a national patent. In October 2003, it was brewed with mung bean. Liquor won the national invention patent. In January 2006, "Green Liquid" won the "Silver Award" of the 7th International Wine and Spirits Evaluation Cocktail Reception in Brussels. Based on a large amount of scientific knowledge, a brand new Mingyu Royal Wine was developed in 2009, and the production process was scientifically adjusted to create a new green-flavored liquor. The product was approved by the Anhui Health Department. The quality of its wine is "mellow, clear, clear, crisp, and unique."
The characteristics of production of Ming Lun Yujiu:
Excellent choice of materials: Ming Department No. 1 mung bean is a local specialty in Mingguang City, Anhui Province. It has the characteristics of large grain, thin and transparent, and it is steamed and rotted. It contains protein, starch and various trace elements, and is the designated export product. Known at home and abroad. The Ming Dynasty No. 1 production area has four distinct seasons with good atmosphere and water source environment. In January 1997, it was approved by the China Green Food Development Center as Class A green food GB-01-9701120301. One of the raw materials of the Northeast Highlands is located in the northern part of Liaoning Province, in the north of Inner Mongolia Horqin black land, the leading industry is agriculture. The land here is sparsely populated, there are no large-scale industrial and mining enterprises, no pollution, and water resources are abundant. The production of sorghum grains is full, shell-free, and high in starch content. It is suitable for brewing Daqu liquor.
The production process of the Ming Lun wine: raw material smashing → batching → dressing → into the pool fermentation → cellar → dispensing → distilling → subsection picking wine → grading storage → blending, seasoning → inspection → packaging The Ming dynasty No. 1 mung bean is used as winemaking One of the main raw materials: to reduce the amount of total temperature used in plain temperature, to increase the amount of special technics; to reduce the amount of rice hull; increase the scented water; to reduce the acidity of the pool; to improve the starch into the pool; to implement low-temperature two-round fermentation; to extend the fermentation period . 5.3 characteristics of Ming Lun Yu wine: Ming Lu Yu wine special, special flavor, special taste, special effect is a pollution-free high-quality beverage, suitable for drinking detoxification, Shujin active effect.
Ming Lun Yujiu unique technology, is Mingguang Liquor Corporation's flagship brand, "Lao Mingguang" complement, is a wonderful work in the liquor industry, its annual output, annual sales increased year by year. We will make use of the national invention patented product as an opportunity to make full use of our own intellectual property rights, vigorously develop the green royal wine product, and produce special liquors that are recognized and accepted by consumers, and have become one of the leading products of Mingguang Liquor Company. The annual output of this product is expected to reach 800 tons, annual sales of 150 million yuan, and showing a momentum of accelerated development.
Ming Lun wine quality and technical requirements
First, raw material requirements
1. Brewing water: Use the water in the production area of ​​the Chi River system, in line with the national regulations on drinking water.
2. Mung bean: The use of mung beans in the production area complies with relevant national regulations.
3. Sorghum, wheat, barley: in line with national regulations.
Second, the production process
1. Making koji: wheat, barley, mung beans → pulverizing → mixing with water → molding step on the curve → into the acetobacter → turn over music → come out → storage.
2. Winemaking: mung beans, sorghum → smashing → batching of ingredients → mixing and steaming → spread out and cooling down the sprinkling → fermenting into the pits → picking out wine from the cellar → storing → blending → testing → filling.
Third, the production process control link
1. Making process parameters:
(1) Feeding amount: 7500kg to 8000kg per room.
(2) Ratio of raw materials: Wheat, mung bean and barley were evenly proportioned according to 7:2:1.
(3) Crushing degree: 40 mesh sieve, the sieved material accounts for 25% to 30%.
(4) Mixing water: 36% to 38% (hot water) in winter and spring, and 38% to 39% in summer and autumn.
(5) Qu room culture: Each piece of the block weight of 3.3kg to 3.5kg, the weight of 1.9kg to 2.1kg.
(6) Turns: 6 to 8 times.
(7) Qu room music block: The number of room blocks is 3000 to 3200.
2. Winemaking process parameters:
(1) Raw material smash: sorghum broken into 4 to 6 lobes, mung beans broken into 2 to 4 lobes.
(2) Rice hulls: steamed for 30 minutes to 35 minutes.
(3) Polishing time: 45 minutes to 50 minutes.
(4) Ingredients: The ratio of ingredients for sorghum and green beans is 2:1.
(5) Installation time: 35 minutes to 40 minutes.
(6) Distillation pick-up: Hanging wine pressure 500 kg/m2 to 800 kg/m2, hanging tail pressure 1000 kg/m2 to 1500 kg/m2. Alcohol 58% vol to 66% vol.
(7) Steaming with steamed pulp: The temperature of the steaming pulp is 50°C to 60°C, and the cooking time is 65 minutes to 70 minutes.
(8) Drainage slag: stacking thickness 15cm to 20cm. 50 to 60 minutes in the summer, 3 to 4 times; 30 to 40 minutes in the winter, 2 to 3 times.
(9) Water in the pond: 53% to 55%, add heat in winter.
(10) Into the pool temperature: 15 °C to 17 °C in winter, the temperature of the wine cooler in summer is lower than the room temperature 1 °C to 2 °C.
(11) Into the pond acidity: acidity (based on acetic acid) 1.6 g/L to 2.0 g/L, winter low summer high.
(12) Into the pool starch: starch content 16% to 18%, winter high summer low.
(13) Selection Pit: Use the old pit floor before 1990.
(14) Fermentation cycle: 55 days to 60 days.
Fourth, quality characteristics
1. Sensory characteristics: bright color, slightly pale green; beans, aromatic and elegant; sweet and mellow, sweet and supple, long aftertaste; with a unique style of bright green wine beans unique style.
2. Physical and chemical indicators: alcohol content 41% vol to 68% vol; total acid (calculated as acetic acid) ≥ 0.40 g/L; total ester (to 1) ≥ 1.50 g/L; solids content ≤ 0.80 g/L.
3. Safety and other quality and technical requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.
Ming Lu wine
Mingguang Street Office, Mingxi Town, Shiba Town, Guandian Town, Sanjie Town and Zhangbailing Town, Mingguang City, Anhui Province
Letter of the People's Government of Mingguang City on the Definition of the Scope of Protection of the Origin of Geographical Indication Products of Mingluo Liquor, No. 95 (2013)
Local Standards of Anhui Province: DB34/T1791-2012 "Ming Lu Ming Lu Jing Xiang Liquor"
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