Brewing technology of Wuliangye Thanksgiving wine

Wuliangye is made from sorghum, wheat, corn, barley and glutinous rice by fermentation in old pits and careful blending. In the process of liquor brewing, various traditional fermentation techniques and brewing techniques are used, and modern analytical techniques and instruments are combined to carry out the whole process detection.

The traditional brewing technology of China Wuliangye is mysterious and complicated, including three major technologies: koji-making, brewing and blending, including secret recipe, unique koji-making technology, traditional brewing technology, original wine aging technology, blending technology and related special skills. The whole production process has gone through more than 65,438+000 processes.

The traditional brewing technology of Wuliangye embodies the essence of many traditional folk crafts and contains rich scientific, historical, humanistic, economic and social values. It is the crystallization of the wisdom of brewers for thousands of years, and it is a vivid history of liquor brewing and national integration. Even today, this traditional craft still plays an irreplaceable role and can be called a precious intangible cultural heritage of the world wine industry.