The brewing environment of Gu Jing Winery conforms to the geographical scope stipulated by the original regional protection, and the natural ecological environment of Gujing Town endows it with a unique fragrance and elegant style.
The superior geographical environment and warm and humid climate of Gu Jing Winery provide extremely favorable conditions for the growth and reproduction of microorganisms. Under the influence of the ancient well water system for thousands of years and long-term cultivation, the local microbial flora was formed in the ancient well, including the unique dumbbell-shaped Bacillus isolated and identified in the air and mud at the bottom of the pond. In the metabolic process, this kind of Bacillus dumbbell not only produces a lot of ethyl caproate, but also produces a series of beneficial intermediate metabolites.
As the saying goes, water is the blood of wine, and famous wine must have a good spring. Gu Jing tribute wine brewing water is the Millennium water system of Gu Jing. From the perspective of modern science, water is an excellent solvent, which has a great relationship with the speed of saccharification, the quality of fermentation and the taste of wine. Beijing Institute of Uranium Geology has tested and analyzed the water quality in Gujing Town. The results show that the groundwater in Gujing Town is rich in beneficial trace elements such as germanium, zinc and strontium, which fully meets the national standard of high-quality mineral water. Mineral water containing this mineral is the best quality for brewing Gu Jing Winery. It can be said that without Gu Jing's water, it is absolutely impossible to brew authentic Gu Jing tribute wine.
The mature and unique production technology has created the exquisite and elegant personality and excellent quality of Gu Jing Winery.
Gu Jing Winery is the product of the combination of traditional technology and modern microbial technology. Gu Jing Distillery adopts two flowers and one volt Daqu for fermentation, and the storage period is not less than six months. Medium-temperature koji, high-temperature koji and medium-high-temperature koji are mixed in different proportions and used in rounds. Brewing three times a year, the first two fermentation cycles are two months each, and the third fermentation cycle is eight months. Based on the unique "three highs and one low" (high starch, high acidity, high moisture and low temperature) and "three cleanings and one control" (steaming raw materials, steaming auxiliary materials, steaming the bottom of the tank and controlling pulp impurities), according to different fermentation periods, the wine was fermented by layering, steaming layer by layer and special retort distillation, and then distilled with small fire.