Feitian Brand Angelica Wine: Traditional Chinese Fermentation Recipe
In short: Traditional Chinese Feitian br. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3833 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Feitian brand angelica wineRaw materials and functions The Feitian brand export Angelica wine produced by Lanzhou Brewery is made from Angelica sinensis, a rare specialty product of Gansu Province, supplemented with nourishing Chinese medicinal materials such as wolfberry and astragalus, and aged with pure sorghum wine for a long time. It has the functions of promoting blood circulation, nourishing blood, replenishing qi, promoting muscle growth and promoting metabolism. The wine tastes mellow and delicious, with a rich and peaceful medicinal aroma. It has received favorable reviews at the National Export Commodities Fair and the Guangzhou Spring Trade Fair. Feitian brand Angelica wine is not only popular in China, but also exported to Hong Kong and Southeast Asia.Trial Selection of Medicinal Wine Formula Angelica sinensis produced in Min County and Dangchang of Gansu Province has extremely high medicinal value and has enjoyed a high reputation at home and abroad. Therefore, soaking Angelica sinensis in wine dissolves its effective ingredients, making it beneficial to people's health while drinking.In order to determine the content of Angelica sinensis, the factory prepared four wines with different contents for tasting and comparison, and selected the best ratio. …
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