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

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

Applicant: Shehong County, Sichuan Province

Project No.: 927

Project No.: VIII - 144

Time of publication: 2008 (second batch)

Category: traditional art

Region: Sichuan Province

Type: new item

Applicant: Shehong County, Sichuan Province

Protection unit: shede Liquor Co., Ltd

Introduction to traditional brewing techniques of distilled liquor (traditional brewing techniques of tuopaiqu liquor)

Applicant: Shehong County, Sichuan 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.

Tuopaiqu liquor, produced in Shehong County, Sichuan Province, was developed from Spring liquor of Tang Dynasty and Xiejiao liquor of Ming Dynasty. At the end of the Qing Dynasty and the beginning of the Republic of China, Li Mingfang, the owner of Tai'an sorcerer shop in Liushu Town, made spring wine by inheriting the Xiejiao technology of the Ming Dynasty and introducing the production technology of Qu wine, which not only maintained the traditional characteristics, but also had some innovation. In the early Qing Dynasty, Ma Tianqu, a famous poet, chanted the phrase "tuoquan makes good wine, and the brand is famous for thousands of years", and named it "tuopaiqu wine". In 1951, Tai'an sorcerer changed its name to "Shehong experimental distillery". Li's father and son were employed as consultants to inherit the original technology and resume the production of tuopaiqu liquor.

From the selection of raw materials to brewing and storage, the brewing technology of tuopaiqu liquor depends on the brewing technicians to judge the production situation and carry out the operation. Its inheritance is mainly carried out by the way of mouth and ear. China Baijiu liquor, Guo Niang, has a history of more than 1300 years. Its traditional brewing technology is a typical representative of traditional Chinese distilled spirits brewing technology. It has high academic value in the history of liquor making and traditional fermentation industry in China. "Tuopai" was awarded the title of "China's time-honored brand" by the Ministry of Commerce in 2006, and Tai'an Lifang, an important carrier of traditional brewing techniques of Tuopai Liquor, was also recognized as "China's food cultural heritage" by the State Administration of cultural relics.