Where does Jinliufu wine come from?

Jinliufu liquor is produced in the core production area of 100,000 mu ecological brewing garden in Tiantai Mountain of Sichuan Jinliufu Yagu Ecological Brewing Co., Ltd. ..

Sichuan Liu Jinfu Yagu Eco-Brewing Co., Ltd. is located in Tiantai Mountain100000 mu core production area of China wine source. It has an ecological brewing base covering an area of 1 0,000 mu, a packaging center covering an area of10.70 mu, a building area of 50,000 square meters, a wine storage capacity of 2 1 0,000 tons and an annual packaging capacity of over 60,000 tons. It is equipped with six most advanced automatic filling lines.

The cliff valley has a warm climate, and the warm and humid southeast wind is blocked by mountains, forming abundant rainfall. The air humidity is high and the flow is slow, which is beneficial to the growth and self-optimization of fermentation microorganisms. The geographical location of the natural cliff valley, the internal microenvironment and microclimate isolated from the outside world can protect all kinds of microorganisms from external interference and maintain the purity of the population.

After more than 2,300 years of grain brewing history, after a long period of artificial cultivation and natural selection, miscellaneous bacteria were eliminated, and various brewing microorganisms and probiotics were continuously optimized and improved, making this natural cliff valley like a unique natural beauty wine cellar pool.

Extended data

Advantages of Jinliufuya Beer Park;

As one of the rare high-quality mineral water source bases in China, the mineral water under Yaguxia is rich in trace elements such as potassium, strontium, manganese, copper, zinc and aluminum, and its PH value is weakly alkaline, belonging to soft water quality, which is very suitable for the growth and reproduction of brewing microorganisms and brewing in pits. Brewing water is rich in trace elements and is a natural catalyst for chemical reactions in liquor, which can promote the reaction of enzymes and the aging of liquor.

Potassium can inhibit the generation of acid in liquor, stabilize total esters, adjust the balance of acid esters in liquor, and maintain the stability of liquor taste and style. Potassium can age liquor and increase the sweetness of liquor. It is an essential trace element for human body, which can soften blood vessels and lower blood pressure. Potassium can also accelerate the degradation of ethanol in liquor, thus promoting the rapid excretion of ethanol and its metabolites, which will not dry up after drinking.

Jinliufu official website-Origin