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

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

Applicant: Baofeng County, Henan Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Henan Province

Type: new item

Applicant: Baofeng County, Henan Province

Protection unit: Baofeng Liquor Co., Ltd

Introduction to the traditional brewing techniques of distilled liquor (Baofeng liquor)

Applicant: Baofeng County, Henan 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.

Baofeng liquor is a scent Baijiu, named after its production in Baofeng County, Henan province. Its brewing history can be traced back to the era of Xia Yu and reached its peak in the Tang and Song dynasties. For thousands of years, Baofeng wine has been loved by literati and poets, and many moving stories have been deduced from it. Li Bai, the poet of Tang Dynasty, and Wu Daozi, the painter of painting, have left works related to Baofeng wine.

Baofeng liquor is made from local high-quality sorghum, mixed with barley, wheat and pea. It is brewed by the technology of "steaming twice clearing" and the techniques of fermentation in earthenware jar and storage in earthenware jar. The wine is pure, sweet and refreshing, with a long aftertaste. Baofeng liquor has been rated as a national high-quality wine for many times, and obtained the national origin mark protection registration certification in 2002. The key links of traditional brewing techniques of Baofeng liquor are all operated by hand, with complex process and high cost. Since the end of the 20th century, a large number of low-cost liquor produced by modern technology have been dumped, which has greatly impacted Baofeng liquor. Its brewing technology needs to be protected and fostered.