What is your understanding and cognition of Wuliangye brewing technology culture?

The unique "wrapping koji" is used as the carrier of the combination of microorganisms in air and soil, which is suitable for the uniform growth and reproduction of more than 50 kinds of microorganisms in Wuliangye brewing. As a saccharifying starter, "wrapped koji" forms different strains and enzyme systems at different fermentation temperatures, which is beneficial to the accumulation of fat, aroma and fragrant substances, and constitutes the unique style of the product. The five-grain formula combines the aroma and wine-making characteristics of different grains, forming the style characteristics of "long aroma, mellow taste, sweet and refreshing taste, and proper coordination of all flavors, especially the comprehensive taste of wine". Wuliangye's unique traditional technology adopts fermentation technologies such as "pit running cycle", "solid continuous refining" and "double-wheel bottom hairy waist". The unique brewing technology of domestic wine industry, such as "layered brewing", "layered distillation" and "quality-based combination", was adopted. "Aging blending" is a configuration of targeted combination and seasoning according to certain principles, using the principles of physics, chemistry and psychology, and using the different styles of original wine. Its uniqueness lies in the fine control of grading, aging, optimization, combination, blending and seasoning. Now, Wuliangye has formed a unique combination of computer-aided expert system and manual evaluation on traditional technology, and applied modern analytical technology to the whole process detection of Wuliangye production.