refers to five kinds of grain: sorghum, rice, glutinous rice, wheat and corn.

Wuliangye is brewed in a unique natural environment by using the ancient techniques of more than 6 years and integrating the essence of sorghum, rice, glutinous rice, wheat and corn. China Liquor, represented by Wuliangye, has a brewing history of more than 3, years, and is one of the oldest and most mysterious food manufacturing industries in the world.

On July 1th, 212, the former General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) approved the protection of Wuliangye's local products. In December 218, World Brand Lab released the list of Top 5 World Brands in 218, and Wuliangye ranked 326th.

Wuliangye raw material requirements and production technology:

water, the brewing water is taken from Yibin "Anle Spring" water, which meets the requirements of GB5749. Blending and pulping water is better than brewing water. Sorghum, a local waxy sorghum, meets the requirements of GB/T8231. Rice meets the requirements of GB1354. Glutinous rice meets the requirements of GB1354. Wheat meets the requirements of GB1351. Corn meets the requirements of GB1353.

Five kinds of grains were mixed according to the ancestral formula, and then crushed and mixed with a certain proportion of aged old mother grains (fermented grains). With wrapped koji as saccharifying starter, the fermentation period in the pit was over 7 days, and the double-wheel bottom fermentation time was over 14d d. The traditional techniques were adopted, such as pit running cycle, continuous fermentation, layered fermentation, layered distillation, wine picking according to quality and jar merging according to quality.

and it is made by 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.

Extended information:

Wuliangye quality and technical requirements:

1. Wuliangye liquor

Within the protection scope of geographical indication products, five kinds of grain and water selected from sorghum, rice, glutinous rice, wheat and corn are used as raw materials, and the traditional "Bao Bao Qu" is used as Daqu, with pits with high quality pit mud for more than 6 years.

second, Wuliangye liquor-wrapped koji

The medium-high temperature Daqu produced by natural fermentation with soft wheat as raw material in local unique ecological environment according to traditional technology is a cuboid with a convex surface like bread, and its skin is thin and its heart is thick. During the fermentation process, the temperature and moisture are quite different from the outside to the inside, so it is rich in bacteria, rich and full in koji flavor, and the aging time is not less than 6 months.

third, the fermentation period

the time from the pit closure and fermentation of the fermented grains to the next pit opening to take the wine, in days.

iv. blending

according to the style and quality requirements of Wuliangye wine, the original ecological wines with different styles and different wine ages (without adding any foreign substances) are screened and combined to achieve comprehensive coordination and form the process of this product's own style and quality.

V. Pit

An important fermentation equipment for producing Wuzi liquor has an ancient pit that has been used continuously for 6 years and a group of pits evolved from it, and a very rich microbial community has been formed on the inner wall of the pit.

VI. Age of liquor

The original liquor of Wuliangye liquor is stored in the pottery jar for a period of years.

VII. Wuliangye vintage wine

The time of aged distiller's grains from the original wine is the main time, and the time from the input of raw materials to the blending of the original wine is the second, with the year as the unit.

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