A poem about roxburgh.

1. Rosa roxburghii wine history Rosa roxburghii, named Rosa roxburghii, has thorns, so it is called "Rosa roxburghii". The record of making Rosa roxburghii wine with Rosa roxburghii in history first appeared in a poem by Wu in the 13th year of Qing Daoguang (AD 1833): "A newly brewed Rosa roxburghii invites drunkenness, and three years of fragrant rice is full of shame".

As a powerful water-soluble antioxidant, vitamin C can resist active oxygen in the body, improve skin immunity and reduce sub-health problems such as dullness and yellow gas. At the same time, vitamin C, as one of the most commonly used whitening ingredients, can effectively dilute melanin, improve skin color and enhance skin transparency; And promote the production of collagen and strengthen the dermis of the skin.

2. Rosa roxburghii history Rosa roxburghii, the title of which is Rosa roxburghii, has thorns, so it is called "Rosa roxburghii". The record of making Rosa roxburghii wine with Rosa roxburghii in history first appeared in a poem by Wu in the 13th year of Qing Daoguang (AD 1833): "A newly brewed Rosa roxburghii invites drunkenness, and three years of fragrant rice is full of shame".

As a powerful water-soluble antioxidant, vitamin C can resist active oxygen in the body, improve skin immunity and reduce sub-health problems such as dullness and yellow gas. At the same time, vitamin C, as one of the most commonly used whitening ingredients, can effectively dilute melanin, improve skin color and enhance skin transparency; And promote the production of collagen and strengthen the dermis of the skin.

3. Historical Origin of Dried Rosa roxburghii The record of brewing Rosa roxburghii wine with Rosa roxburghii in history first appeared in the poem "Returning to Qianxi" written by Wu in the 13th year of Qing Daoguang (A.D. 1833): "A newly brewed Rosa roxburghii invites drunkenness, and three years of fragrant rice is full of shame". Earlier or later than this poem, Beiqing Bridge's Miao Custom reads: "A thorn pear is sour and sweet, and the wine is very fragrant." In the 20th year of Daoguang (A.D. 1840), the Annals of Sinan Prefecture continued: "Rosa roxburghii is wild, but it is as small as pomegranate with many thorns, and its room can be used for making wine ..." In the same year, the Annals of Renhuai Lu Zhi also recorded the records of Rosa roxburghii wine. In the Tongzhi of Guiyang in the 30th year of Daoguang (A.D. 1850), it was recorded that "... the brewers who use Rosa roxburghii and glutinous rice are sweet and can digest food". Zhang Yongkang's "Seru Gathering Grass": "Sunflowers and bamboo shoots pay every family, and thorns are everywhere." According to "A Brief History of Buyi Nationality", "Huaxi Cili glutinous rice wine is famous at home and abroad. It was first created by Buyi people in Longjing Village and Guankouzhai Village near Qingyan in Xianfeng period of Qing Dynasty.

Legend has it that during the Three Kingdoms period, Zhuge Liang led a hundred thousand troops to capture Meng Huo seven times, which is a well-known story in China. In the story, Zhuge Liang's intelligence conquered Meng Huo, ensured the security of Shu, and charmed all the people who listened to the story. However, there is a little-known story that has been circulating among the people: please listen to me and tell you slowly.

At that time, Meng Huo rose up in Xinyi, Anshun and other places at the junction of Yunnan and Guizhou, where the climate was subtropical, miasma was common and plagues prevailed. Peter said that Zhuge army arrived in Anshun in a mighty way, which coincided with the local rainy season. The army picked up the highland and camped, burying pots and cooking. And send people around to ask about the military situation. Just want to point soldiers, suddenly, Zhong Jun to report. Many soldiers in the camp don't know what's going on. They have abdominal pain and nausea. Zhuge Liang was frightened when he heard the news. This 100,000-strong army is the lifeblood of national security, and there can be no mistakes! If Meng Huo can't be leveled, the border will never be peaceful. He ordered the military doctor to treat him. Who knows, the sergeant did not get better after taking the medicine. On the contrary, it is heavier. What shall we do? Zhuge Liang is very sad and ill.

At this critical moment, someone suddenly came to see Zhuge Liang and said that he had a good plan to inform him! Zhuge Liang hurriedly recruited camp. This person is a Han Chinese, and the ancestor of "drunk gourd" is Sergeant Liu Bang. Later, he was taken in for treatment by local aborigines because of combat injuries, and later he stayed here. He worships Zhuge Liang and heard that Liu Bei is a descendant of Liu Bang. Come and make suggestions if you have difficulties!

He inquired about Zhuge Liang's illness and the situation of all the soldiers, unhurriedly took out a gourd from his arms, pulled out the plug and took a sip. At this time, a strange smell rushed into everyone's nostrils. Drunk gourd handed the gourd to the sergeant and Zhuge. Zhuge took only one sip and felt relaxed and happy. He was so happy that he immediately let the officer under his account try it, and the officer was much better on the spot. Zhuge Liang asked drunk gourd, I am a hundred thousand troops, and 30% of them are sick. What should I do? See drunk gourd smile yue. I have a good plan. Please send someone with me!

Soon, all the soldiers brought back a dozen big jars filled with horses, all of which were very fragrant and good wine. Everyone who was sick had a drink, and all the soldiers drank this wine. Their illness was cured and their skills were greatly improved. All three armed forces are rejoicing. I think if I meet a fairy, I will help her. The morale was greatly boosted, which laid the foundation for seven passes and Meng Huo.

Afterwards, Zhuge Liang asked drunk gourd why this wine had such magical power. Drunk gourd said: The only cure for miasma and plague in Xinyi and Anshun at the junction of Yunnan and Guizhou is Guo Yun (Rosa roxburghii). I saw drunk gourd pointing to a bunch of young trees on a high cliff. You see, Guo Yun, when everyone looked at it, sure enough, the clouds surrounded the high cliff and vaguely saw a row of small trees with red spots. Ah! Guo Yun! Zhuge Liang hurriedly asked the military doctor to write it down, and asked the sergeant to collect samples and make them sacred in the army.

Rosa roxburghii has the functions of detoxifying, invigorating stomach, promoting digestion, promoting blood circulation and removing blood stasis, and can play a magical role in preventing cancer. Rosa roxburghii has multiple effects after brewing, which is really a magical health wine to prevent diseases! It is another magical national treasure of China and a great contribution of Guizhou people to Chinese wine culture!

4. What does Guizhou Xinmanyuan wine industry do? Xinmanyuan Liquor Industry, a subsidiary of Guizhou Xinmanyuan Ecological Agriculture Development Co., Ltd., was established according to the natural geography and climate of Bijie. After two years' investigation and demonstration, we invested 50 million yuan in 20 14 and 12. My company's star product "Liyuan Winery" is a rookie in the new health wine market, and Rosa roxburghii wine "surpasses Guizhou". The poems of "Lotus peeling back to white" and "Rosa roxburghii fighting for stems" are vivid descriptions of the alcohol consumption of Rosa roxburghii by the ancients, which shows that the brewing method of Rosa roxburghii wine has a long history in Guizhou.

Taste of Rosa roxburghii wine: unique aroma, full taste and long aftertaste.

Efficacy of Rosa roxburghii: cancer prevention, anti-aging, arthritis treatment, beauty care, digestion aid, heart protection, myocardial vitality enhancement, atherosclerosis prevention and Alzheimer's disease prevention.

5. How to brew pear wine: raw material selection → cleaning → cleaning → crushing → squeezing → main fermentation → cylinder change → post-fermentation → aging → blending → bottling → sterilization → finished product.

manufacturing method

1. raw materials: good pears can be used to brew high-quality wine. Ordinary pear wine can be brewed with inferior fruits (excluding rotten fruits) and canned pear leftovers.

2. Cleaning: remove fruit stalks and pick out impurities such as leaves and weeds.

3. Flushing: Flush the silt and dirt in the clean water tank.

4. Crushing: Crushing with a pulverizer, the diameter of the fragments should be 0. 15~0.2 cm, too small is easy to paste, which is not conducive to juice production, and too large is not high in juice yield. If there is no pulverizer, it can be mashed with a stone mortar.

5. Extrusion: When there is no special extruder, a wooden stick or a new white cloth bag can be used instead. After natural fermentation, 6.5% chaff was added to the pressed pomace and distilled to obtain shochu, which can be used to adjust alcohol content and prepare fruit wine.

6. Main fermentation: add 10g potassium pyrosulfite into 100kg fruit juice for sterilization. You can also smoke sulfur, introduce sulfur dioxide into the jar and pour the juice into the jar at the same time. When the fruit juice contains 0. 1% sulfur dioxide, the activity of miscellaneous bacteria can be inhibited. Pour the fruit juice into the glaze jar, the amount of which is four fifths of the jar's capacity, add 5~ 10% yeast liquid, and fully stir to make the yeast evenly distributed in the fermentation liquid. The normal liquid temperature for fermentation is about 20℃. The higher the temperature, the worse the aroma of fruit wine. After two to three weeks' fermentation, the taste of fruit juice becomes weak and the taste of wine increases, indicating that most of the sugar has been converted into alcohol, and the main fermentation is over.

7. Cylinder change: After the main fermentation, clear new wine is sucked out by siphon, cleaned and sterilized, and then transferred to another fermentor for post-fermentation. Add edible alcohol to adjust the alcohol content to 14, and wine dregs and fruit dregs can be used as raw materials for distilled wine.

8. Post-fermentation: the fermentation time is about 25-30 days. During post-fermentation, the wine temperature should be controlled between 12~ 15℃, and sulfur dioxide should be added to the new wine after post-fermentation to make the sulfur content reach 0.0 1%. If the alcohol content is too low, edible alcohol can be added to make the alcohol content reach above 16.

9. Aging: It takes about two years for high-quality pear wine to age, and one year for ordinary wine. The middle of the cylinder needs to be inverted several times and filtered to remove turbid substances.

10. Blending: adding edible alcohol, sugar, etc. Every 100 ml of common pear wine contains about 18 ml of alcohol, about 0.2 g of sugar and about 0.3 ml of total acid.

1 1. Bottle sterilization: put the wine into a glass jar sterilized with boiling water, cover it so as not to leak, and then heat it in hot water at 70~72℃ for sterilization.

Quality standard: the wine body is clear and transparent, with the unique color of pear wine, pear fragrance and aged ester fragrance, sour but not sweet. Every 100 ml of pear wine contains more than 16 ml of alcohol, less than 0.2 g of residual sugar, about 0.5 g of total acid, less than 0.07 g of volatile acid and less than 0.04 g of tannin.