Huaizhuang Brewing Technology
The brewing of Huaizhuang liquor adopts high-quality wheat koji, selects Renhuai local sorghum as raw material, and strictly follows the traditional production process of sauce flavored liquor. The production process is divided into six parts: koji making, liquor making, storage, blending, inspection, and packaging.
Its traditional craftsmanship can be summarized as making koji during the Dragon Boat Festival, feeding during the Double Ninth Festival, and a production cycle of one year. During this period, it undergoes nine rounds of steaming, eight rounds of fermentation, and seven rounds of wine collection. Then, it is stored in the wine cellar in batches and stored in the cellar for many years before being taken out and mixed. Only after passing inspection can it be packaged and shipped out of the factory.
Chishui River water
Wheat
Sorghum
qu-making
Dragon Boat Festival stomping music
brewing
Chongyang Xiasha, nine steaming, eight fermentation, and seven wine extraction.
cellaring
Long term cellar aging
blending
Wine cocktail
laboratory test
Physical and chemical index analysis
packaging
Filling factory