Why are there many famous wines in Sichuan?

This question is very interesting, although it is small, but as a senior drinker, I am interested in trying to answer it.

Sichuan is famous for many reasons. Personally, it is mainly the following aspects.

First, the raw materials are good. As the saying goes, wine is the essence of grain. Although I don't know whether this is scientific or not, wine is brewed from grain and raw materials are very important. Sichuan is a land of abundance, and the quality and yield of rice used for brewing are famous all over the country. In addition, Sichuan is rich in high-quality water resources, so it is difficult to make wine with such good raw materials without being famous.

Second, the process is good. Besides good raw materials, brewing technology is also very important. Sichuanese have summed up many methods of brewing wine in their long-term labor and life practice. For example, the ancient brewing techniques of Shuijing Street Brewery, such as mixing materials in pits, distillation in retort, wine selection by quality, koji spreading, fermentation in pits, blending and storage, have been listed in the national intangible cultural heritage list.

Third, the climate is good. Sichuan is located in the basin, and the climate is humid and foggy all the year round, which creates natural conditions for wine fermentation and koji making. In this climate, Xiaoqu has high saccharification and fermentation power, and the quality of Daqu is also very good. Daqu is the key in brewing, so it is not surprising that some people compare it with the four great inventions of China.

Fourth, good customs. People in Sichuan have the habit of drinking. Because of the heavy humidity, Sichuanese generally use spicy food to balance the body's nutritional intake, eliminate dampness and detoxify. Among them, wine is also an indispensable means, spicy dishes and mellow wine are indispensable in Sichuan people's lives.

Fifth, it has a long history. According to historical records and archaeological discoveries, in this land of Sichuan, there was a historical fact that "Bo people brewed glutinous sauce" as early as 6,000 years ago in the Neolithic Age. Jelly sauce is white wine. It is also true that Sichuan people brewed the world's first pot of white wine. There are hundreds of Li Bai's poems about fighting wine. Without Sichuan wine, there would be no poet Li Bai.

The sixth is good inheritance. There are frequent wars in Sichuan history, but the inheritance of brewing technology has not been interrupted. Coupled with the population migration such as "Huguang filling Sichuan", immigrants brought some brewing techniques from South China to Sichuan. In the process of technical exchange and integration, brewing technology has been upgraded to a higher level, and the brewed liquor is drier, more mellow and more famous.

Sichuan wine and Yunnan tobacco enjoy a high reputation in China and even the world. Wuliangye, LU ZHOU LAO JIAO CO.,LTD, Jiannanchun, Tuopai Qujiu, Quanxing Daqu and Langjiu are also called "Six Golden Flowers" of Sichuan Liquor. Good wine is not afraid of deep alleys. Nowadays, Sichuan liquor brands have gone abroad and won one international prize after another. Finally, take an advertisement as a conclusion: Sichuan wine is good, but don't be greedy!

Another reason is that many wineries, large and small, have old pits, and there are many kinds of microorganisms in the pits, which is also the reason why the brewed wine tastes good. However, with the transformation of towns, many small wineries with a long history have moved away or closed down, which is a great loss!

Why are there so many famous wines produced in Sichuan, accounting for half of the national famous wines? This has to start with the unique brewing technology of China liquor. The most important thing is the fermentation of microbial community. Therefore, some local experts in Sichuan attributed the factors affecting the growth of microbial bacteria to nine aspects, and put forward a "nine-degree perspective" to produce high-quality liquor, that is, to investigate the conditions for producing high-quality liquor from the conditions of temperature, humidity, sunshine, altitude, wind speed, soil composition, food quality, water quality and brewing technology.

Of course, they subdivide these conditions from a very professional perspective, while we generally summarize them from the aspects of climate, water and soil, brewing technology and so on. Sichuan famous wines, as far as brewing conditions are concerned, strictly speaking, Sichuan and Guizhou famous wines are mostly distributed in the transition zone from Sichuan Basin to Yunnan-Guizhou Plateau. Among them, Luzhou, Yibin, Sichuan and Zunyi, Guizhou constitute the Golden Triangle of China's high-quality liquor producing areas. Located in the subtropical warm climate, the annual and daily temperature difference is small and the precipitation is large. At the same time, it is located in the relatively closed basin and semi-basin terrain surrounded by mountains, with low wind speed, short sunshine time and high air humidity. The soil in this area has moderate pH, good water retention, rich nutrition and many minerals. Reasonable temperature, humidity and high-quality soil create conditions for the diversity and good growth of microorganisms during brewing and fermentation. The tributaries of the upper reaches of the Yangtze River in this area are rich in vegetation, surface water and low hardness. Water contains a variety of trace elements beneficial to human health, and at the same time, it is far away from heavy industry areas, free from pollution and harmful heavy metals. It is a rare high-quality brewing water source.

Historically, Sichuan has had brewing technology since the Northern Song Dynasty, which is almost synchronous with the development history of China liquor. Generations of winemakers have formed a unique style and inheritance. At the same time, due to several population migrations in history, such as "Huguang filling Sichuan", it also brought advanced brewing technology to the Central Plains and other regions. The continuous integration and development of the two not only ensures the advancement and perfection of technology, but also makes technology develop in a diversified way. For example, the high-quality Maotai-flavor liquor and Luzhou-flavor liquor in this area well reflect the inclusive characteristics.

Since entering the new era, most Sichuan wine enterprises have seized the rare historical opportunity, instead of lying on the credit book of the past national high-quality famous wines, they have become bigger and stronger brands through technological transformation, scale expansion and product image shaping. Make Sichuan wine in the forefront in quality and output. "The world liquor sees China, and China liquor sees Sichuan". Sichuan Liquor has stood at the top of the liquor industry in China.

There is a good saying: good food makes good wine. Sichuan is a land of abundance, with high grain output, which provides excellent raw materials for wine making. In addition, the Yangtze River, Minjiang River and Chishui River flow through this place, providing excellent water sources for wine making, which can naturally become famous wines. In addition, it also includes the following points:

1, with excellent geographical environment. Sichuan is located in the world-famous "Golden Brewing Belt", which is high around and low in the middle. It has become a natural fermentation pool and provides a good breeding environment for brewing microorganisms. And there is no cold in winter and no heat in summer. In this climate, Xiaoqu has high saccharification and fermentation power, good food, good water and good climate, so I'm afraid it won't produce good wine!

There are many people who love wine. The Sichuan basin is foggy and humid, and people are prone to catch a cold if they stay for a long time. Drinking white wine can dispel cold and dampness. In the long history of mankind, drinking has become a hobby of Sichuanese.

3. There are many liquor brands. In addition to well-known famous brands, there are countless small wineries in Sichuan, some of which have wine cellars of 100 years old, and the taste and fragrance of wine are basically the same as those of big brands.

In fact, besides Sichuan, Maotai Town is also a gathering place for good wine, such as Maotai, Diaoyutai and Oriental Ambassador. There are thousands of wineries, large and small, all of which benefit from the unique geographical environment and rich wineries.

How do you say the scenery in Sichuan is beautiful? Of course, there are many other places with beautiful scenery. Why are there many famous wines with good soil and water in Sichuan? Sichuan has mountain springs and plenty of water and soil. The climate in Sichuan is humid and the wine is warm and cold. The older generation likes to drink some local wine, and strong spirits also brew some wine. Some habits are passed down from generation to generation, and smart people will record good wine. The wine brewed in this way is better than others in the market, and the wine will be eliminated and will gradually stand out. If you have your own market for a long time and become famous, you will naturally gain the trust of consumers. It is impossible to say that brewed wine can be sold to consumers. Eating and cooking in Sichuan is a habit of Sichuanese. I find it strange that there is no famous wine.

Sichuan is a famous brewing base, and also a famous producer of edible alcohol!