Brewing Technology of Luzhou Daqu in LU ZHOU LAO JIAO CO.,LTD

Luzhou Daqu liquor is named after years of fermentation in old pits. LU ZHOU LAO JIAO CO.,LTD cellar group is one of the important carriers of LU ZHOU LAO JIAO CO.,LTD's wine-making technology, including four old cellars located in the urban area (which have been listed as national key cultural relics protection units by the State Council) and more than 300 old cellars located in the urban area and surrounding counties, which is the basis for the inheritance and development of LU ZHOU LAO JIAO CO.,LTD's wine-making technology. In LU ZHOU LAO JIAO CO.,LTD Limited by Share Ltd, Wen Yongsheng and Tian Chengsheng are the most famous. Wen Yongsheng was founded in 1729 (the seventh year of Qing Yongzheng).

Luzhou Daqu liquor takes pure wheat as raw material and waxy sorghum as raw material, and the fermentation period is 60 days. The production process of mixed steaming and mixed slag was adopted, and the fermentation operations of "layered returning wine" and "double bottom" were adopted to improve the rich flavor of the finished wine, and the alcohol content was 60 degrees.

The traditional brewing technology of Luzhou Daqu liquor includes mud cellar making and maintenance, Daqu pharmacy and tasting, original liquor brewing and picking, original liquor aging, blending and tasting. Luzhou Daqu liquor is divided into several series and dozens of products, covering high, medium and low grades. Provide marketing support for multi-channel distribution.