Xifengjiu: Difference between revisions
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Xifengjiu as a spirit is distinguished in its production process, aging techniques, and the resulting aroma which combine the techniques of both northern and southern Chinese spirits into a product unique to its own.<ref name="SandhausGuide" /><ref name="NetAroma">{{cite web |title=Open Class on Wine Aroma |url=https://jiu.163.com/21/0721/17/GFEQGHA6008297VS.html |website=163.com |publisher=NetEase |language=Simplified Chinese |date=21 July 2021}}</ref> |
Xifengjiu as a spirit is distinguished in its production process, aging techniques, and the resulting aroma which combine the techniques of both northern and southern Chinese spirits into a product unique to its own.<ref name="SandhausGuide" /><ref name="NetAroma">{{cite web |title=Open Class on Wine Aroma |url=https://jiu.163.com/21/0721/17/GFEQGHA6008297VS.html |website=163.com |publisher=NetEase |language=Simplified Chinese |date=21 July 2021}}</ref> |
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To start, [[sorghum]] is used as the base for fermentation. The grain is ground and steamed in order to release some of the starch. After being cooled, it is mixed with daqu, a [[barley]] and [[pea]] based [[qū]], which will serve as the fermentation starter. Much like xifengjiu's [[Baijiu#Classification|nongxiang]] cousins ([[Luzhou Laojiao]], [[Wuliangye]], etc.), the grain is fermented in mud pits however, fermentation times are much shorter at only 10 days and the mud is scraped clean and a fresh coat applied annually. After the grain has been [[fermented]] and [[distilled]] to produce and extract [[ethanol]], the resulting spirit is aged in "jiu hai" ({{zh|s=酒海|l=sea of spirit}}), [[rattan]] baskets lined with hardened hemp paper and cotton cloth, before being blended, proofed, bottled, and sold.<ref name="SandhausGuide" /><ref name="BaijiuScience">{{cite journal |last1=Xiaowei |first1=Zheng |last2=Beizhong |first2=Han |title=Baijiu (白酒), Chinese liquor: History, classification and manufacture |journal=Journal of Ethnic Foods |date=March 2016 |volume=3 |issue=1 |pages=19–25 |url=https://www.sciencedirect.com/science/article/pii/S2352618116300087}}</ref> |
To start, [[sorghum]] is used as the base for fermentation. The grain is ground and steamed in order to release some of the starch. After being cooled, it is mixed with daqu, a [[barley]] and [[pea]] based [[qū]], which will serve as the fermentation starter. Much like xifengjiu's [[Baijiu#Classification|nongxiang]] cousins ([[Luzhou Laojiao]], [[Wuliangye]], etc.), the grain is fermented in mud pits however, fermentation times are much shorter at only 10 days and the mud is scraped clean and a fresh coat applied annually. After the grain has been [[fermented]] and [[distilled]] to produce and extract [[ethanol]], the resulting spirit is aged in "jiu hai" ({{zh|s=酒海|l=sea of spirit}}), [[rattan]] baskets lined with hardened hemp paper and cotton cloth, before being blended, proofed, bottled, and sold.<ref name="SandhausGuide" /><ref name="BaijiuScience">{{cite journal |last1=Xiaowei |first1=Zheng |last2=Beizhong |first2=Han |title=Baijiu (白酒), Chinese liquor: History, classification and manufacture |journal=Journal of Ethnic Foods |date=March 2016 |volume=3 |issue=1 |pages=19–25 |doi=10.1016/j.jef.2016.03.001 |url=https://www.sciencedirect.com/science/article/pii/S2352618116300087}}</ref> |
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This unique process combining techniques from various parts of China produces a spirit with significant levels of [[ethyl acetate]] and [[ethyl hexanoate]], which have been described as having tart apple and cherry notes on the nose and earthen honey notes on the pallet.<ref name="SandhausGuide" /><ref name="BaijiuScience" /> |
This unique process combining techniques from various parts of China produces a spirit with significant levels of [[ethyl acetate]] and [[ethyl hexanoate]], which have been described as having tart apple and cherry notes on the nose and earthen honey notes on the pallet.<ref name="SandhausGuide" /><ref name="BaijiuScience" /> |
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Revision as of 00:26, 16 July 2024
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| Company type | State-Owned Enterprise |
|---|---|
| Industry | Alcoholic Beverages |
| Founded | 1956 |
| Headquarters | Liulin, Fengxiang, , |
Area served | Worldwide |
Key people | Zhang Zheng (Chairman) |
| Products | Baijiu |
Number of employees | 6,000+ (2023) |
| Website | sxxfj.com |
| Xifengjiu | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 西凤酒 | ||||||||
| Traditional Chinese | 西鳳酒 | ||||||||
| Literal meaning | West Phoenix Liquour | ||||||||
| |||||||||
Shaanxi Xifengjiu Co. Ltd. (Chinese: 陕西西凤酒股份有限公司), or simply Xifengjiu (Chinese: 西凤酒; lit. 'West Phoenix Liquor'), is a distillery headquartered in Fengxiang, Shaanxi, China that is the exclusive producer of Xifengjiu, the sole representative of the fengxiang style of baijiu.[1] Xifengjiu has long stood as one of the more famous representatives of distilled spirits in China, having been recognized as one of the "Four Famous Spirits" in the 1952 National Alcohol Appraisal Conference.[2]
Today, Xifengjiu's national reputation is a little more subdued although it retains a high level of popularity in Shaanxi itself where 70% of its 50,000 tonne annual output is now sold.[1]
Product Characteristics
Xifengjiu as a spirit is distinguished in its production process, aging techniques, and the resulting aroma which combine the techniques of both northern and southern Chinese spirits into a product unique to its own.[1][3]
To start, sorghum is used as the base for fermentation. The grain is ground and steamed in order to release some of the starch. After being cooled, it is mixed with daqu, a barley and pea based qū, which will serve as the fermentation starter. Much like xifengjiu's nongxiang cousins (Luzhou Laojiao, Wuliangye, etc.), the grain is fermented in mud pits however, fermentation times are much shorter at only 10 days and the mud is scraped clean and a fresh coat applied annually. After the grain has been fermented and distilled to produce and extract ethanol, the resulting spirit is aged in "jiu hai" (Chinese: 酒海; lit. 'sea of spirit'), rattan baskets lined with hardened hemp paper and cotton cloth, before being blended, proofed, bottled, and sold.[1][4]
This unique process combining techniques from various parts of China produces a spirit with significant levels of ethyl acetate and ethyl hexanoate, which have been described as having tart apple and cherry notes on the nose and earthen honey notes on the pallet.[1][4]
History
The roots of Xifengjiu lie 4,000 years ago near the end of the Shang dynasty in a drink known then as "qinjiu" (qin wine). In the Rites of Zhou it was written that during the Zhou dynasty this drink, already readily known by the then ruler King Wen of Zhou, and its production methods were studied by a royal official who produced a set of technical guidelines in the brewing of alcohol called "Five Qi, Six Methods" (五齐六法), one of the earliest records of wine making techniques in the world. Over the centuries the wine became more associated with its source and by the time Pei Xingjian passed through Liulin as he guided the persian king-in-exile Narsieh back to Persia, the drink was known as "liulinjiu" after the town in which it was produced. In 757, during the Tang dynasty, it was renamed "fengxiang" (凤翔; phoenix flight) after legends of phoenix's taking flight from the region. In the Song dynasty the poet Su Shi, while serving as a magistrate in Fengxiang wrote; "When the flowers are in bloom and the wine is sweet, one can drink without drunkenness."[5][6][7]
By the beginning of the 17th century, during the Ming dynasty, distilled spirit with the name "xifengjiu" was being produced by nearly 50 distilleries in Fengxiang.[1]
In 1956, after the Chinese Civil War, the distilleries in the region were nationalized and combined into the Shaanxi Xifengjiu Co. Ltd.[1][2]
References
- ^ a b c d e f g Sandhaus, Derek (31 May 2014). Baijiu: The Essential Guide to Chinese Spirits. Penguin Group. pp. 144–146. ISBN 9780143800132.
- ^ a b "The Four Famous Wines Look Back · This article describes Xifeng wine". xueqiu.com (in Simplified Chinese). Snowball Finance. 22 March 2023.
- ^ "Open Class on Wine Aroma". 163.com (in Simplified Chinese). NetEase. 21 July 2021.
- ^ a b Xiaowei, Zheng; Beizhong, Han (March 2016). "Baijiu (白酒), Chinese liquor: History, classification and manufacture". Journal of Ethnic Foods. 3 (1): 19–25. doi:10.1016/j.jef.2016.03.001.
- ^ "Wine Talk: Historical classics hidden in Xifeng Wine". 163.com (in Simplified Chinese). NetEase. 21 October 2021.
- ^ "The Story of Xifeng Wine: King Wen of Zhou Dynasty brewed the national wine using "Five Qi and Six Methods". ifeng.com (in Simplified Chinese). 24 September 2022.
- ^ "The History of the Winery of Shaanxi Xifengjiu Group Co., Ltd". cnjzushi.com (in Simplified Chinese). Wine Chronicles Network.
