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Impahla engekasilwa

Amanzi--- Umthombo weChishui, iSauce Aroma Spirit

Amanzi otywala e-JinshaGu Liquor avela kwi-Chinese "MeiJiu River", iikhilomitha ezingama-40 phezulu kuMlambo waseChishui.Ngokokuhlolwa kweengcali zecandelo le-geological lendawo, i-Chishui River Basin ityebile kwi-potassium, i-calcium, i-magnesium, isinyithi, isulfure, i-phosphorus, ibukhali, ithusi, i-zinc, i-selenium kunye nezinye izinto ezininzi zokulandelela eziluncedo kumzimba womntu. .Amanzi acwengile kwaye acwengile, afumile kwaye anencasa, kwaye abonwa njengelona vumba lomthombo kwishishini lewayini.

Ngexesha lokwenziwa kwebhiya, amanzi oMlambo iChishui agxininise undoqo wezulu nomhlaba, adityaniswa abe yibhotile yesosi yevumba elimnandi kwimveliso yewayini, i-sauce eyodwa enencasa yegazi ye-Jinsha Ancient Wine ekugqibeleni yaphunyezwa.

Sorghum

Amazimba--- Umthombo wesosi ecolekileyo

I-sorghum evela kwindawo ethile yokuvelisa i-Jinsha ixutywe nge-flavour ye-Jinsha Gu Liquo Soft-Taste.

Amazimba asetyenziswa kwi-JinshaGu Liquor lizimba le tassel ebomvu eliphuma kwindawo ethile yemveliso yaseQianbei Plateau.

Olu hlobo lwenkozo ephezulu ene-waxy ineemfuno eziphezulu kakhulu kwindalo esingqongileyo yendalo.Kufuneka ixhomekeke kwiintaba zendalo kunye nemilambo, umoya ococekileyo, umgangatho wamanzi ogqwesileyo, kunye nomhlaba omfusa-bomvu otyebileyo kwiiminerali ezininzi ezikhethekileyo kwiThafa leQianbei ukuze kulinywe amazimba ane-waxy ane-organic, egcweleyo, ekwaziyo ukupheka, umxholo ophezulu wesitashi, kunye neetannins ezityebileyo.

Kuphela ngalamazimba akumgangatho ophezulu anokumelana nenkqubo ende nentsonkothileyo yokwenziwa kwesosi newayini.Imisela ubugcisa besasi yeDaqu yevumba elimnandi leJinshaGu Liquor, kwaye inika iwayini yeJinshaGu Liquor incasa etyebileyo, ekhethekileyo kunye nencasa.

Qu --- Ubushushu obuphezulu bebila

I-Jinsha Gu Liqour ikhetha ngononophelo ukhozo ngalunye lwengqolowa yeQianbei Plateau njengento ekrwada ukuvelisa i- "jiuqu" ye-sauce ye-sauce yewayini, nakwindawo yendalo apho ii-microorganisms zikhula khona.

IJiuqu, ekwabizwa ngokuba yi-saccharification starter, izityebi kwii-microorganisms zokuphisa ezizodwa kwaye "yi-primer" yokuvundiswa kwamazimba.

Umgangatho we Jiuqu uchaphazela incasa ye wayini, kwaye idlala indima ebalulekileyo ekwenziweni kwesimbo se wayini, ukuphuculwa komgangatho we wayini, kunye nokwandiswa kwe layering.I-koji eyenziwe ngengqolowa igcwele ivumba elimnandi kunye nesitayela esikhethekileyo.Yeyona ndlela igqwesileyo yokwenza iwayini enencasa ye-sauce nge-jinsha yewayini yakudala, ezisa iwayini engaqhelekanga ye-sauce enuka kamnandi.

Septic Tank

Ferment Pond--- Ixesha lokuthambisa indlu yobuncwane bendalo

Izisele ezikhoyo ezingaphezu kwama-420 ze-Jinsha Gu Liqour zenziwe ngelitye lesanti Umzantsi wegumbi elingaphantsi komhlaba ufunjwe ludaka olutyheli olusuka kwiThafa laseQianbei, elingowona mgangatho uphezulu wegumbi elingaphantsi komhlaba elisetyenziselwa ukusetyenzwa kwewayini yesoya.

I-cellar ifana nesitya sokuhlakulela i-microorganisms, idale indawo ekhethekileyo apho i-microorganisms eguqulwa ibe yi-alcohol ifezekisa umphumo wokuvumba kunye nephunga elimnandi.

I-cellar yokulala, ithwele i-microbes kwi-embryo yewayini, ukufunxa ngokuzolileyo Qalisa kwakhona i-aura yezulu nomhlaba, i-microbial flora enenzuzo iphantsi kwesenzo sexesha Xa iqokelela, ngakumbi iphucula amacandelo e-flavour ye-JinshaGu Liquor.

Cofa u-enter ukukhangela okanye i-ESC ukuvala