Baijiu is a treasure of China's traditional national industry, with a profound cultural heritage, and is also one of the world's six famous distilled spirits. At present, liquor is mainly divided into twelve categories according to aroma type, of which strong aroma, sauce aroma and clear fragrance are the three mainstream aroma types. It is reasonable to say that the aroma, sauce and fragrance should be divided into three parts, but according to the results of the aroma consumption survey made by the "Consumer Review" and the 31 cities in the country, more than 80% of consumers in the country choose fragrant liquor.
Aromatic liquor is a compound aroma with ethyl caproate as the main body, with the characteristics of rich cellar aroma, soft and sweet, harmonious aroma, sweet entrance, falling mouth cotton, tail net remaining length and so on. Traditionally, "fragrant", "sweet", "soft", "mellow" and "net" are important judgments for mass consumers on the quality of liquor, and it also happens to be the advantage of strong aromatic liquor. The "incense" of the fragrant liquor is an elegant and comfortable compound incense of cellar incense, Chen xiang and grain incense, bad incense, qu xiang and other natural fusion, which is sweet and refreshing after drinking, which is very in line with the taste of Chinese mass consumers and is generally liked by consumers.
As a typical representative of strong aromatic liquor, Wuliangye has a prominent body style, which has a distinct personality compared with similar products of other enterprises sold in the market, and is very easy to be recognized by consumers. Wuliangye is rich in raw materials, which is second to none in the world, known as the praise of "three cups of belly refreshing, one drop of lips full of incense", with a harmonious and elegant style, is the best material performance of the great power spirit of "self-confidence", "tolerance", "harmony" and "win-win", showing the best quality and unique charm.
The fragrance of five grains - the source of the comprehensive taste of wine
"Sorghum produces wine with good aroma, rice produces alcohol and sweetness, glutinous rice produces wine with pure sweetness, wheat produces wine with a long aroma, and corn produces wine with sweet tails." The content of nutrients such as straight (branch) legamin, protein, fat, tannins, vitamins, minerals and other nutrients of the five grains in the five grain formulas is different, making the flavor of different grains have different style characteristics. Through practice, it has been proved that Wuliangye integrates the respective wine production characteristics of the five grains, and adopts the five grain raw material formulas of sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, and corn 8% as the optimal formula, which is also the fundamental source of Wuliangye's "especially comprehensive wine taste".
The deep cellar pond group - endowed with an elegant and rich five-grain cellar aroma
As the saying goes, "thousands of years of cellar pond trough, wine good must be old cellar pool", Wuliangye ancient cellar pond after hundreds of years of fermentation environment cultivation, cellar mud inhabited by many microorganisms conducive to winemaking, according to scientific testing, ancient cellar pond fermentation microorganisms up to 150 kinds, each gram of ancient cellar mud contains hundreds of millions of microorganisms. Today, Wuliangye ancient cellar pond group has become the oldest, the largest number, the largest Ming Dynasty ancient cellar pond group, of which since the early years of the Ming Dynasty continue to use the Ming Dynasty ancient cellar pool, its ancient cellar mud has an elegant and rich Wuliangye cellar aroma, rich ester aroma and wine aroma, the aroma is long-lasting, gathered a large number of Wuliangye characteristic microorganisms, it is these microorganisms that finally give Wuliangye wine a unique elegant cellar aroma.
The "Bao Bao Qu" with both forms and gods - the elegant temperament that gives all tastes and harmony
"The song is the bone of wine". The quality of koji medicine has a very important impact on the quality and flavor of the wine produced. High-quality aromatic liquor is made of medium temperature daqu as saccharification fermentation agent, mixed steaming and mixing, solid continuum, and old cellar closed fermentation.
The Wuliangye "Bao Bao Qu" is a unique medium-high temperature curve, which has the advantages of both medium temperature curve and high temperature curve. The highest temperature in the process of cultivating bacteria can reach more than 60 °C, which has both rich strains and enzyme systems, as well as a unique quxiang. "Bao Bao Qu" is larger than the specific surface area of flat qu, and in combination with the unique koji making process, it is conducive to enriching the unique and rich microorganisms in the ecological environment of Yibin winemaking. It has a pure fragrance, a strong smell, a neat section, a thick and tight hyphae, and a small amount of yellow and red characteristics. It ensures the smooth progress of the whole fermentation and raw fragrance, and gives Wuliangye wine the characteristics of elegant aging and rich music.
Industry experts believe that the aroma components in liquor are the key factors affecting the flavor quality of liquor. As a typical representative of strong aromatic liquor, Wuliangye fine wine has the characteristics of compound aroma and strong cellar aroma, which has built the foundation of Wuliangye to become a high-quality wine, and it is also the key to Wuliangye's winning the favor of the market and consumers, and also pushing the fragrant liquor to the peak of the liquor consumption market.