【即墨老酒是哪个国家的品牌？】

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产自即墨的黄酒品类——即墨老酒，是食品工业中的一颗明珠。它以悠久的历史、独特的酿造工艺和典型的地方风味，受到人们的喜爱和赞誉。即墨老酒酒液清亮透明，深棕红色，酒香浓郁，口味醇厚，微苦而余香不绝。

即墨老酒是选用大黄米、陈伏麦曲、崂山（麦饭石）矿泉水，按照"黍米必齐、曲蘖必时、水泉必秀、陶器必良、火剂必得"的古代造酒六法酿制而成（“古遗六法”），经自然发酵后压榨所得的原汁而成。具有色泽瑰丽、气味馥郁、香型独特、性质温馨、质地醇厚等特点，是理想的营养饮料。酒中的糖、酒、酸、色、香、味全为天然所得，不添加任何成分，是名副其实的绿色食品。即墨老酒的营养成分比较齐全，含有糖分、糊精、有机酸、蛋白质、氨基酸、甘油、高级醇、维生素、无机盐等。

1984年，吉林大学化学系对即墨老酒检测：这种酒氨基酸含量每公斤为1万毫克以上，达17种之多。定量常饮，能滋补身心，增进健康，振奋精神；配制中药服用，可增强脾胃，舒筋活血，促进新陈代谢。对产妇尤有补血化淤之特殊功能。其中赖氨酸、蛋氨酸、组氨酸、苯丙氨酸等八种氨基酸是人体不能合成或合成速度不能满足人体生理需要的必需氨基酸。另外，还含钙、镁等无机盐及锌、铜、锶、锰等16种微量元素，因此被营养学家称为“液体蛋糕”、“营养酒王”。即墨老酒有着良好的保健功效，适量常饮可以改善人体微循环，舒筋活血，健脾和胃，抗衰益寿，乌发美容，实为滋补健身之佳酿，对关节炎、腰腿疼及妇科病均有较好的防治作用，历来被中医用作“药酒”。

千百年来，即墨的酿酒师傅（大公）们在长期的实践中，摸索总结出了许多酿造老酒的“决窍”，主要是要“守六法、把六关”。这“六法”，就是人们常说的“古遗六法”，它是酿造老酒必须具备的基本条件：

“黍米必齐”——酿造老酒必须用米中之王，颗粒饱满整齐、色泽金黄均匀的优质大黄米（黍子去壳而成）做原料，这是即墨老酒与其它黄酒的根本区别。

“曲蘖必时”——酿造老酒的曲种，必须选用三伏天用优质小麦在透风采光、温度适宜的室内踏成并陈放一年的麦曲做糖化发酵剂，即中医所用之“神曲”。

“水泉必香”——这水是酒中之血，好水才能酿好酒。即墨酿造老酒，采用的是甘甜爽口的崂山麦饭石矿泉水，当然与众不同了。“陶器必良”——酿造老酒的容器，要选用质地优良、无渗漏的陶器或无毒无味的其它现代容器。

“湛炽必洁”——酿造、陈储老酒的器具必须严格杀菌消毒，防止杂菌污染。

“火齐必得”——酿造老酒的火候必须调剂适度，使温度能升能降，散热均匀，恰到好处。

达到了以上“六法”之要求，只是为酿造老酒准备了基本原料和设施，要酿出老酒，还必须把好以下六个工艺关口：

“煪糜”——将大黄米冲洗干净，浸泡均匀，倒入锅中，生火加温，待将米煮透后，边加温边用锅铲搅拌，并适时添浆，要使糜焦而不糊，“煪”到呈棕红色时出锅。

“糖化”——将煪好的糜在案板上摊凉，待降到适当温度时，按一定比例拌入加工好的曲面，再反复摊搅（打耙），使之混合均匀。

“发酵”——将摊搅好的糜装入发酵罐（缸）内，在适当温度下酵母连续发酵，达到一定天数，再倒入二次发酵罐内继续发酵，直到彻底发酵完毕，成为酒醪。

“压榨”——将发酵好的酒醪装入榨酒机内压榨取酒，滤布、盛酒盘应冲洗干净，灭菌彻底，榨出的酒应澄红清亮。

“陈储”——将榨出的原酒放入储酒罐内，在恒温下陈储存放待用，要特别注意防止酸酒。

“勾兑”——取陈储好的原酒按产品标准要求勾兑并包装出厂。按以上所述工艺操作，可以酿出老酒，但要酿出上好的老酒，就全凭酿酒大师们多年积累的经验了。

英文翻译：Jimo old wine, a kind of rice wine produced in Jimo, is a pearl in the food industry. With a long history, unique brewing technology and typical local flavor, it is loved and praised by people. Jimo old wine is clear and transparent, dark brown red, full-bodied, mellow, slightly bitter and lingering. Jimo old wine is brewed by six ancient methods of making wine, i.e. big yellow rice, aged wheat koji and Laoshan (Maifanshi) mineral water, according to the six ancient methods of making wine, i.e. "millet must be mixed together, qutiaoshi must be seasoned, water spring must be beautiful, pottery must be good, and fire agent must be obtained". It is made of the original juice after natural fermentation. It is an ideal nutritional drink with the characteristics of magnificent color, rich smell, unique fragrance, warm nature and mellow texture. The sugar, wine, acid, color, fragrance and taste in the wine are all natural income, without adding any ingredients, and are worthy of the name of green food. Jimo old wine has complete nutritional components, including sugar, dextrin, organic acid, protein, amino acid, glycerin, higher alcohol, vitamin, inorganic salt, etc. In 1984, the Chemical Department of Jilin University detected that the amino acid content of Jimo old wine was more than 10000 mg per kilogram, up to 17 kinds. It can nourish the body and mind, improve the health and invigorate the spirit. It can strengthen the spleen and stomach, relax the tendons and activate the blood, and promote the metabolism. It has the special function of nourishing blood and removing stasis. Among them, lysine, methionine, histidine, phenylalanine and other eight amino acids are essential amino acids which can not be synthesized by human body or whose synthesis speed can not meet human physiological needs. In addition, it also contains inorganic salts such as calcium and magnesium and 16 trace elements such as zinc, copper, strontium and manganese, so it is called "liquid cake" and "nutrition wine king" by nutritionists. Jimo old wine has a good health care effect. Moderate regular drinking can improve the microcirculation of human body, relax the tendons and promote blood circulation, strengthen the spleen and stomach, fight against senility and prolong life, and promote the beauty of black hair. It is a good wine for nourishing and keeping fit. It has a good prevention and treatment effect on arthritis, lumbago and leg pain and gynecological diseases. It has always been used as "medicine wine" in traditional Chinese medicine. For thousands of years, the brewing Masters (Dagong) of Jimo have explored and summed up many "know-how" of brewing old wine in their long-term practice, mainly to "abide by the six laws and keep the six customs". This "six methods" is often referred to as the "six methods of ancient heritage". It is the basic condition for brewing old wine: "millet must be integrated" -- to brew old wine, it is necessary to use the king of rice, the high-quality big yellow rice with full and neat grains and uniform golden color (husk removed from millet) as the raw material, which is the fundamental difference between Jimo old wine and other yellow wine. "Qu Tiao Bi Shi" -- for the production of old wine, we must choose the three volt days high-quality wheat, which is made in the room with wind and light, and the temperature is suitable, and then aged for one year as the saccharification and fermentation agent, that is, the "Shenqu" used in traditional Chinese medicine. "Water springs must be fragrant" - this water is the blood of wine, good water can make good wine. Jimo brews old wine with the sweet and refreshing Laoshan Maifanshi mineral water, which is certainly different. "Pottery must be good" - the container for brewing old wine should be good quality, non leaking pottery or other non-toxic and tasteless modern containers. "White wine must be clean" -- the instruments for brewing and storing old wine must be strictly sterilized to prevent contamination by miscellaneous bacteria. "Fire is necessary" - the brewing of old wine must be moderate in temperature, so that the temperature can rise and fall, and the heat dissipation is even and just right. The above requirements of "six methods" have been met. Only the basic raw materials and facilities have been prepared for the brewing of old wine. To brew old wine, the following six technological gates must be well controlled: "Jumi" -- wash the big yellow rice, soak it evenly, pour it into the pot, heat it up with a fire. After the rice is fully cooked, stir it with a spatula while heating it, and add slurry in time. To make the rice scorch but not paste, "Jumi" comes to When it is brownish red, it leaves the pot. "Saccharification" - spread the minced rice on the chopping board and cool it. When it is cooled to a proper temperature, mix in the processed curved surface in a certain proportion, and then repeatedly spread and stir (beat the rake) to make it mix evenly. "Fermentation" -- put the mashed mince into the fermentation tank (cylinder), ferment it continuously at a proper temperature for a certain number of days, and then pour it into the secondary fermentation tank to continue fermentation until the fermentation is completed completely and become the wine mash. "Pressing" - the fermented mash is put into the wine press to squeeze the wine, the filter cloth and the wine plate shall be washed clean, the sterilization shall be thorough, and the wine squeezed out shall be clear and red. "Aged storage": put the squeezed original wine into the wine storage tank, and store it under constant temperature for use. Special attention should be paid to prevent acid liquor. "Blending" - take the aged original wine and mix it according to the product standard requirements and pack it out of the factory. According to the above process operation, old wine can be brewed, but to make a good old wine, it depends on the experience accumulated by the brewing masters for many years.

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