Longyan Chen Gang Wine

Longyan Chen Gang Wine

Longyan Chen Gang Wine is a protected geographical indication product.

　　Longyan Chen Gang Wine has a long history. It is frequently mentioned in Qing Dynasty essays and notes. It is currently produced by Longyan Winery in Fujian Province. This is an extra-sweet type of wine, with an alcohol content of 14–16% and total sugar reaching 22.5–25%. Domestic sales wines are typically aged for two years, while export wines require three years of aging. The wine was awarded the title of National Famous Wine in 1963, 1979, and 1983. The brewing method of Longyan Chen Gang Wine integrates various traditional and exquisite techniques of Chinese yellow wine production. For example, up to four types of fermentation starters are used in Longyan wine: a locally inherited medicinal starter containing over 30 types of Chinese herbs; a powdered starter, which is the most traditional form used for saccharification; white starter, a unique rice starter from southern China; and red starter, which is essential in the brewing of Longyan wine. During brewing, the medicinal starter, powdered starter, and white starter are added first to create a sweet mash, then the famous Gutian red starter and specially made rice liquor are added separately. The mixture is aged over a long period. Longyan wine is distinctive for being sweet without added sugar, bright red without coloring, and fragrant without artificial flavoring. Its quality exhibits an amber luster, with a rich and mellow sweetness and a unique style.

　　Quality and Technical Requirements for Longyan Chen Gang Wine

　　I. Raw Materials

　　1. Glutinous Rice: Such as Longnuo 496, produced within the designated production area.

　　2. Saccharification and Fermentation Agents: Red starter, and white starter, saccharification starter, and medicinal starter produced within the designated production area.

　　3. Water: Mountain spring water from within the designated production area.

　　II. Base Wine Production Technical Requirements

　　1. Process Flow: Glutinous rice → soaking → washing and draining → steaming → rinsing → mixing with starter and forming pits in vats → adding liquor and fermenting mash → filtering and pressing → precipitating the liquor → heating the liquor → aging.

　　2. Production Process:

　　(1) Glutinous Rice Soaking: Remove impurities from the rice, allowing the grains to fully absorb water and swell for easier gelatinization; soaking time is 12 to 14 hours.

　　(2) Washing and Draining: Clean to remove impurities and unpleasant odors from the rice.

　　(3) Steaming: Steam until thoroughly cooked and evenly heated, soft but not mushy, with no raw core inside.

　　(4) Rinsing: Cool the steamed glutinous rice to a temperature suitable for the reproduction of brewing microorganisms—32°C in winter and spring, 28°C in summer and autumn.

　　(5) Mixing Starters and Forming Pits: Mix the starters evenly, using 1.1 kg of starter per 100 kg of glutinous rice.

　　(6) Adding Liquor and Fermenting Mash: Use a 1:1 ratio of ingredients to base liquor, and a 1:30 ratio of red starter to base liquor.

　　(7) Secondary Addition of Liquor and Fermentation: Conducted on the 6th day after adding liquor and fermenting mash; maintain a temperature of 20°C for fermentation and mash cultivation for 50 to 60 days.

　　(8) Filtering and Pressing: Separate the liquor from the lees, and pump the liquor into a clarification tank for precipitation.

　　(9) Liquor Precipitation: Allow the liquor to precipitate for 7 days.

　　(10) Heating the Liquor: Heat the clarified raw liquor to 86°C.

　　(11) Aging: Pour the heated liquor into sealed jars for aging, with an aging period of over 3 years.

　　III. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Traditional Sweet Type.

　　Item

　　Requirement

　　Appearance

　　Brownish-yellow in color, clear and transparent with a glossy appearance. A small amount of sediment at the bottom of the bottle (or jar) is permissible.

　　Aroma

　　Possesses the distinctive mellow and rich aroma characteristic of this type of huangjiu (Chinese yellow wine), with no off-odors.

　　Taste

　　Sweet upon entry, with a delicious, full-bodied flavor.

　　Style

　　Well-balanced body, exhibiting the typical style of this category of huangjiu.

　　(2) Semi-sweet type.

　　Item

　　Requirement

　　Appearance

　　Orange-red in color, clear and transparent with a glossy appearance. A small amount of sediment at the bottom of the bottle (or jar) is permissible.

　　Aroma

　　Possesses the distinctive elegant and mellow aroma characteristic of this type of huangjiu, with no off-odors.

　　Taste

　　Mellow, sweet, refreshing, and free from any off-flavors.

　　Style

　　Well-balanced body, exhibiting the typical style of this category of huangjiu.

　　(3) Semi-dry type.

　　Item

　　Requirement

　　Appearance

　　Orange-yellow in color, clear and transparent with a glossy appearance. A small amount of sediment at the bottom of the bottle (or jar) is permissible.

　　Aroma

　　Possesses the distinctive subtle and fragrant aroma characteristic of this type of huangjiu, with no off-odors.

　　Taste

　　Mellow and refreshing, with no off-flavors.

　　Style

　　Well-balanced body, exhibiting the typical style of this category of huangjiu.