Maopu Tartary Buckwheat Wine is the second strategic brand product of Jinpai Company. Compared with traditional liquor, Maopu Tartary Buckwheat Wine has increased the flavor of Tartary Buckwheat, and has different requirements for raw materials. At the same time, in the brewing process, the production process of Maopu Tartary Buckwheat Wine is unique, and its health quality has won a good reputation.

To understand the brewing technology of tartary buckwheat wine, we must first know what the main raw materials are. Among these main raw materials, some high-quality coarse cereals are mainly fermented. During the fermentation process, amino acids, polysaccharides, glucose and other components are produced, and factors with physiological functions such as quercetin and rutin are added. Among them, quercetin is a traditional Chinese medicine with antitussive and expectorant effects on human body, and also has the functions of reducing blood fat and blood pressure.

For the brewed tartary buckwheat wine itself, it has the functions of regulating blood sugar, resisting oxidation, preventing and treating cardiovascular diseases and so on. Raw materials are mainly yellow rice, tartary buckwheat and active dry yeast. With these raw materials and advanced equipment, such as water bath pot, concentrator, liquid chromatograph and so on. Among them, it is worth noting that in the production process, we must pay strict attention to the elutriation and soaking of tartary buckwheat. After this step is completed, it is necessary to further crush and cook, and at the same time, dry and screen the cleaned yellow rice. After these are done, they should be fermented and the juice filtered. After we get the juice, we must mix and sterilize it, and then sell it to the market through packaging.

Sago in the production process is very particular, because the pens to be used are generally broken rice, and for broken rice, its surface is covered with dust and chaff, so in the process of searching, it is necessary to wash it with warm water first, and so on until the water turns white and turbid. It is also important to soak rice in the next step, because this process is mainly to make the starch particles in your body swell after absorbing water, so as to achieve the effect of loosening. In order to control the starch loss caused by soaking, the time and temperature of soaking rice must be strictly controlled in this process, generally 24 hours and 35℃ is appropriate, and it is worth noting that it must be stirred evenly at regular intervals in this process to avoid soaking rice.