Ruyang Dukang Ancient Brewing Ancient Brewing creates brilliance
——Walk into the Dukang Ancient Distillery Gaofu Wine Brewing Base and taste mellow wine
Since the development of Chinese liquor, it has a long history and many brands, and different regions and different craftsmanship methods have also derived different aromas and flavors of liquor.
Dukang wine can be called the originator of Chinese winemaking, Henan Ruyang Dukang Ancient Brewing Factory Gaofu WineMaking Base, with jiuquan water as the bone of wine, inheriting history, inheriting the past and opening up the future and constantly introducing heirloom wines with great characteristics of the wine culture of the times.
※※Pure grain ancient brew Mellow fragrant garden※※
On November 12, 2021, the reporter was at the Dukang Ancient Distillery Gaofu WineMaking Base, facing a long-lost wine aroma. This aroma erupted in the natural state due to the natural diffusion of aromatic substance molecules reminds the reporter of a sentence in the winemaking industry: "The thousand-year-old cellar is bad for thousands of years, and the old cellar is brewing, which is particularly fragrant."
Since ancient times, baijiu as a special drink has long been integrated into people's lives, especially in China's thousands of years of traditional culture. There are countless liquor brands in China, and none of them is the best, mainly depending on individual drinking habits and tastes.
Gao Hongru, general manager of Gaofu Liquor industry of Ruyang Dukang Ancient Brewery, was originally the sales manager of Ruyang Dukang (Group) in East China, full-time sales for more than 20 years, wine appreciation is also a necessary knowledge for him. After pouring the liquor into the wine glass, gently shake the wine glass to see the speed of the flow of the wine, he can judge the degree of the wine according to the consistency of the wine body.
In the liquor brewing workshop, Gao Hongru introduced: Due to the large number of chinese liquor aromas, there are huge differences in the brewing process of different aroma types of liquor, and even the products of different regions with the same aroma are also different in process, mainly divided into three kinds of aromatic liquors: strong aroma, sauce aroma and clear fragrance.
Gao Hongru said: "Our ancient brewing workshop Gaofu liquor brewing base is the main aromatic liquor, which is made of high-grain wheat as raw material, through traditional solid fermentation, distillation, aging and blending, without adding edible alcohol and non-liquor fermentation to produce fragrant substances. The production process is divided into the original cellar process, and the wine body is characterized by strong cellar aroma and softness. ”
"Aromatic liquor is fermented in a muddy pond." Gao Hongru said and took the reporter to the brewing workshop to visit the cellar pool.
"This is our cellar pool, all of which are more than 40 years old, where the fermented sake (mother's lees, old bad) is used for ingredients, which is called '10,000 years' bad.'" The phrase 'thousands of years old cellar is bad' fully shows that the quality of strong aromatic liquor is closely related to the cellar and bad. When the bad comes out of the cellar, the yellow water is first pumped out, which is called 'drip cellar acid reduction' and 'drip cellar precipitation'. Remove the cellar skin mud, start the noodles, and then raise the grain residue (mother's residue). Before the mother's residue is started, the dam should be thoroughly cleaned to avoid contamination of the mother's residue.
The main aroma component of the aromatic wine is ethyl caproate, the fermentation cellar pool is a mud cellar, taking the feeding method of continuous bad ingredients, increasing the number of fermentation of the mother residue, so that the residual starch in it is fully utilized, and the wine is more likely to have more opportunities to contact the cellar mud, produce more aromatic substances, can make the wine ferment better, and the liquor that is steamed out is also more mellow. ”
※※Inheritance craft Long-lasting fragrance※※
In the distillation workshop, the steam is thick, the white mist is filled, and the unique aroma of the liquor condensed by a wisp of mellow aroma is simple and refreshing. The reporter took a sip, feeling the mellow gliding over the tip of the tongue, moistly passing through the throat, slippery voice, warm floating, slowly swimming in the nasal suction, quietly diving into the blood veins... It is a fine wine, a fine wine that people cannot forget.
Gao Hongru said: "Raw incense depends on fermentation, Titian relies on distillation, and liquor distillation is quite important." The purpose of distillation, on the one hand, is to make the alcohol components and aromatic substances in the mature sake volatile, concentrated and extracted. In fact, in the process of making koji, stepping on koji, piling, distilling wine, moisturizing grain, koshiki, spreading, cellaring, lower qu and other links are unique. In the end, the impurities are eliminated by distillation to obtain the desired finished wine. ”
The reporter learned in the conversation with Gao Hongru that the distilled base wine needs to be cellared in the pottery altar for more than five years, and the original pulp wine that has just been produced, the alcohol in the wine will react chemically with the organic acid, producing a variety of ester substances. Because the esterification reaction in the wine is quite slow, it generally needs to be stored for three or five years, and the esterification reaction will tend to equilibrium to a certain extent and stop the state. Then the base wine of different years, different rounds and different flavor characteristics is combined and blended, so that the liquor has the characteristics of soft entrance, full aroma, mellow aroma and long aftertaste.
Gao Hongru said: "Every year, many wine friends and relatives and friends come to visit our base and personally experience the fun of winemaking, wine tasting and wine tasting. Aromatic liquor has the characteristics of rich cellar aroma, soft and sweet, aroma coordination, sweet entrance, falling mouth cotton, tail net and long surplus, so the wine is customized by relatives and friends to buy, such as: Fu family wine, Gaofu wine, etc., are every New Year's Festival, marrying Timzi, friends gather to pull wine. ”
On October 23, 2021, the Jiuzu Culture Summit Forum was held as scheduled at the Ancient Brewery in Dukang Village, Ruyang. The forum is hosted by Henan Liquor Industry Association and hosted by Ruyang County Jiuzu Culture Research Association. Xiong Yuliang, president of Henan Liquor Industry Association, Sun Yuewei, vice chairman of the Ruyang County CPPCC Committee, and Fu Chunsheng, chairman of Gujiu Distillery Liquor Industry, attended the forum. More than 50 experts and scholars from inside and outside the province gathered together to seek the future development of jiuzu culture, and expressed their insights on the origin of jiuzu culture, the importance and historical status of jiuzu Du kang in the history of Chinese civilization and traditional Chinese culture, how to inherit the jiuzu culture in the new era, and how to innovate the jiuzu culture.
One side of the water and soil to create a fine wine, Du Kang Ancient Brewery Gaofu wine is the brewer with magical wisdom, extract the essence of grain, collect the aura of heaven and earth, absorb the essence of the sun and the moon, capture the irreplaceable microorganisms in the special environment fermentation, sublimation. Although more than a hundred years have passed since the five original cellar pond sites, the same fine wine brewed on this land is unparalleled, and its quality is in line with the aroma of the cellar a hundred years ago, which is a rare and good wine!
Ruyang Dukang Ancient Brewery has a long history of culture, with the way of sincerity as the starting point for entrepreneurship, to make the most mellow wine, to create a long-lasting cause, but the essence is the only one, which is the most sincere conscience of dukang ancient brewing gaofu winemaking base.
A pot of good wine, let the years last longer, let life be more relaxed, let the years settle down, let the wine body gradually mellow in the years, is the most fundamental guarantee of quality.
One entrance, three springs do not forget. "Wine" is not reunited, at the Dukang Ancient Brewing Factory Gaofu WineMaking Base. Open a bottle of "Gaofu Cellar Wine", taste it carefully and sip it leisurely. Taste, mellow in the mouth, sip, the years are quiet.