To sum up, Wuliangye liquor is divided into four specifications: A, B, C and D according to the comprehensive factors such as market price, taste, wine collection value and cost performance.

1, of which Class A is the highest and Class D is the lowest. Those tens of thousands of commemorative wines, because of low market liquidity and too many imaginary ingredients, do not comment.

Wuliangye mainstream 52-degree wine is the most mainstream and authentic wine in Wuliangye, and it is also a wine with more collection value. These wines are becoming more and more scarce because of their circulation and consumption in the market. After ten or twenty years, they have great appreciation potential.

2. Class B: mainstream Wuliangye liquor with different degrees, such as 35 degrees, 45 degrees, 48 degrees, 55 degrees, 60 degrees and 68 degrees. Wuliangye liquor with different degrees uses the liquor base of Wuliangye Factory. In addition, there are some wines based on the good wine of Wuliangye Winery, such as Wuliangye 16 18, Wuliangye vintage wine and so on.

3. Class C: commemorative wine produced by Wuliangye Winery itself. Usually, bottles with the three characters "Wuliangye" written on them belong to Class C. For example, the Zodiac commemorative wine and Wuliangye's century-old wine all belong to this category.

4. Class D: Series products of Wuliangye. This kind of wine is often pure Wuliangye brand wine. On the bottles of these wines, there are often only the registered trademark patterns of Wuliangye, but there is no Wuliangye. It is usually the name of this series, such as Jinliufu wine series, spring, summer, autumn and winter wine series and so on.

Extended data:

Wuliangye is made of five kinds of grains, namely sorghum, rice, glutinous rice, wheat and corn, with the power of "wrapping koji" and after years of aging and careful blending. It is famous for its unique style of "long aroma, mellow taste, sweet taste, harmonious flavor, just right and comprehensive wine flavor".

According to the ancestral formula, five kinds of grains are mixed and crushed and mixed with a certain proportion of aged old mother grains (fermented grains), the fermentation period in the pit is over 70 days, and the bottom fermentation time of two rounds is over 140d.

It adopts the traditional techniques of pit circulation, continuous fermentation, layered fermentation, layered distillation, wine sorting according to quantity and quality, and the method of grading storage, long-term aging in pottery jar and screening. It takes not less than 5 days from the input of raw materials to the delivery of products, and the age of flavored wine is not less than 15 days.