Minglv Imperial Wine

Minglv Imperial Wine

Minglv Imperial Wine is a protected geographical indication product.

　　Minglv Imperial Wine is a specialty of Mingguang City, Chuzhou, Anhui Province. Its main ingredient is the world-renowned Mingguang mung bean. It is brewed using a unique fermentation process and fully handcrafted techniques that date back to the Southern Song Dynasty. The brewing method has been granted a national invention patent.

　　Minglv Imperial Wine is a unique gem in China’s liquor industry. Its predecessor was Minglv Ye Wine, which Anhui Mingguang Distillery began developing as early as 1980. Using Mingguang mung beans as the main brewing ingredient, after countless experiments by researchers, the brewing technique gradually matured. It went into mass production in 1982. In 1986, "Minglv Ye" wine won the title of Anhui Provincial Quality Product. In 1988, it received a silver award at the National Tourism Commodity Seminar and a gold medal at the First China Food Expo. In 1995, it was rated as a quality-assured product in Anhui Province. In 1997, after rigorous testing of raw materials and the wine itself by the National Green Food Development Center, it was certified as a safe and pollution-free "green food." In August 2000, a formal patent application was filed. In October 2003, a type of liquor brewed from mung beans was granted a national invention patent. In January 2006, "Minglv Ye" won a silver award at the 7th Brussels International Wine and Spirits Competition. Based on extensive scientific research, a brand-new Minglv Imperial Wine was developed in 2009. The production process was scientifically adjusted to create a new style of mung bean-flavored liquor, and it passed the product standard filing by the Anhui Health Department. The wine is described as "sweet, mellow, crystal-clear, cool, with an elegant mung bean aroma and a uniquely delightful flavor."

　　Production Features of Minglv Imperial Wine:

　　Premium Ingredient Selection: Ming No.1 Mung Bean is a local specialty of Mingguang City, Anhui Province. It features large grains, thin skins, crystal transparency, and soft texture when cooked. It is rich in protein, starch, and various trace elements, and is designated as an export product renowned both domestically and internationally. The origin of Ming No.1 enjoys distinct seasons, clean air, and a favorable water environment. In January 1997, it was approved as Grade A Green Food GB-01—9701120301 by the China Green Food Development Center. One of the ingredients, Northeastern sorghum, is produced in the northern part of Liaoning Province, bordering the black soil region of Horqin in Inner Mongolia. The dominant industry there is agriculture. The area is sparsely populated, with no large industrial or mining enterprises, no pollution, and abundant water resources. The sorghum produced here has full grains, no husks, and high starch content, making it ideal for brewing strong aroma liquor.

　　Production Process of Minglv Imperial Wine: Raw material crushing → batching → steeping → pool fermentation → pit exit → separation → distillation → fractional distillation → graded storage → blending and flavoring → inspection → packaging. Using Ming No.1 Mung Bean as one of the main brewing ingredients: reduce the total amount of regular temperature koji used, increase the use of special process koji; reduce the amount of rice husk; increase steeping water; lower the acidity upon entering the pool; increase the starch content upon entering the pool; implement low-temperature double-round fermentation; extend the fermentation cycle. 5.3 Features of Minglv Imperial Wine: Minglv Imperial Wine is unique in color, aroma, taste, and efficacy. It is a pollution-free premium beverage wine. Moderate consumption is believed to have detoxifying and muscle-relaxing effects.

　　Minglv Imperial Wine has a unique brewing technique and serves as a complement to the flagship brand "Lao Mingguang" of Mingguang Liquor Company. It is a unique gem in the liquor industry, with annual production and sales steadily increasing. Leveraging the opportunity of its national invention patent, we will make full use of our intellectual property rights to vigorously develop Minglv Imperial Wine products, producing distinctive liquors that are recognized and accepted by consumers, and developing it into one of the leading products of Mingguang Liquor Company. The expected annual production is 800 tons, with annual sales revenue of 150 million yuan, showing a trend of accelerated growth.

　　Quality and Technical Requirements of Minglv Imperial Wine

　　I. Raw Material Requirements

　　1. Brewing Water: Water from the Chihe River system within the production area, meeting national standards for drinking water.

　　2. Mung Beans: Mung beans from within the production area, complying with national regulations.

　　3. Sorghum, Wheat, Barley: Compliant with national regulations.

　　II. Production Process Flow

　　1. Koji Making: Wheat, barley, mung beans → crushing → mixing with water → molding and pressing koji → incubation in room → turning and pressing → koji removal → storage in warehouse.

　　2. Brewing: Mung beans, sorghum → crushing → batching and mixing → mixed steaming → cooling and sprinkling koji → pit fermentation → pit exit and distillation → storage → blending → inspection → bottling.

　　III. Key Control Points in Production Process

　　1. Koji-Making Process Parameters:

　　(1) Charging Amount: 7,500kg to 8,000kg per room.

　　(2) Ingredient Ratio: Wheat, mung beans, barley in a ratio of 7:2:1, uniformly blended.

　　(3) Particle Size: Screened through a 40-mesh sieve, with 25% to 30% of material passing through.

　　(4) Mixing Moisture: 36% to 38% (hot water) in winter and spring; 38% to 39% in summer and autumn.

　　(5) Koji Room Cultivation: Each koji block weighs 3.3kg to 3.5kg upon entering the room, and 1.9kg to 2.1kg upon exiting.

　　(6) Koji Turning Frequency: 6 to 8 times.

　　(7) Koji Blocks in Room: 3,000 to 3,200 blocks per room.

　　2. Brewing Process Parameters:

　　(1) Raw Material Crushing: Sorghum crushed into 4 to 6 pieces, mung beans into 2 to 4 pieces.

　　(2) Rice Hulls: Steamed clean for 30 to 35 minutes.

　　(3) Soaking time: 45 to 50 minutes.

　　(4) Ingredients: The ratio of sorghum to mung beans is 2:1.

　　(5) Loading the distillation vat time: 35 to 40 minutes.

　　(6) Distillation process: The pressure for main distillation is 500 kg/㎡ to 800 kg/㎡, and for tail distillation is 1000 kg/㎡ to 1500 kg/㎡. Alcohol content is 58% vol to 66% vol.

　　(7) Water addition and steaming: The temperature of the soaking water is 50°C to 60°C, and the steaming time is 65 to 70 minutes.

　　(8) Unloading the vat and cooling the residue: Pile thickness is 15 cm to 20 cm. In summer: 50 to 60 minutes, stir 3 to 4 times; in winter: 30 to 40 minutes, stir 2 to 3 times.

　　(9) Moisture content when filling the pit: 53% to 55%, reduced in winter and increased in summer as needed.

　　(10) Temperature when filling the pit: In winter: 15°C to 17°C; in summer: mash temperature is 1°C to 2°C lower than room temperature.

　　(11) Acidity when filling the pit: Acidity (calculated as acetic acid) is 1.6 g/L to 2.0 g/L, lower in winter and higher in summer.

　　(12) Starch content when filling the pit: Starch content is 16% to 18%, higher in winter and lower in summer.

　　(13) Selected pits: Use old pits built before 1990.

　　(14) Fermentation cycle: 55 to 60 days.

　　IV. Quality Characteristics

　　1. Sensory characteristics: Clear and bright color, slightly light green; mung bean aroma, elegant fragrance; sweet, mellow, smooth, and long-lasting aftertaste; possessing the unique typical style of Minglv Royal Liquor’s mung bean aroma.

　　2. Physicochemical indicators: Alcohol content is 41% vol to 68% vol; total acid (calculated as acetic acid) ≥ 0.40 g/L; total ester (calculated as ethyl acetate) ≥ 1.50 g/L; solid content ≤ 0.80 g/L.

　　3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

　　Minglv Royal Liquor

　　 Administrative areas currently under the jurisdiction of six towns and subdistricts in Mingguang City, Chuzhou, Anhui Province: Mingguang Subdistrict Office, Jianxi Town, Shiba Town, Guandian Town, Sanjie Town, and Zhangbaling Town

　　 Letter from the People's Government of Mingguang City on Defining the Protection Scope of the Geographical Indication Product Minglv Royal Liquor, Ming Zheng Mi [2013] No. 95

　　 Local standard of Anhui Province: DB34/T1791-2012 "Minglv Royal Liquor – Minglv Aroma Type Baijiu"