What are the five grains of Wuliangye? What is the difference between Wuliangye and Wuliangye?

Wuliangye is a strong aromatic liquor, which is named because it is made of five kinds of grains: sorghum, japonica rice, glutinous rice, corn and wheat.

Cockroach medicine potassium cyanate in the snot mixture Put aphid nails and egg hairs.

Rat poison, crane top red, arsenic, drip, carrot.

Red grain, rice, glutinous rice, wheat, and corn are five kinds of grains.

Sorghum, rice, glutinous rice, wheat, corn.

Rice. Sorghum. Wheat. Corn. Rice.

The difference between Yibin Wuliangye and Wuliangye :

1. The taste is different: the fragrance of Wuliangye is very long and mellow, the entrance is very luscious, and the throat is very refreshing; The taste of Yibin Wuliangye is obviously poor, the taste is relatively pungent and strong, and the entrance is spicy.

2. The hops are different: if you shake the Wulang liquor, you can see that the hops will be kept for at least 15 seconds, while the hops will disappear soon after shaking Yibin Wuliangye, and they will last for a maximum of 5 seconds.

3. Wuliangye: Chinese liquor, represented by Wuliangye, has a brewing history of more than 4,000 years, and can be called one of the world's oldest and most mysterious food manufacturing industries. Wuliangye liquor is produced in one of the world's top ten spirit-producing regions.

1. Yibin, the capital of Chinese liquor, is brewed with five kinds of grains, including sorghum, rice, glutinous rice, wheat and corn, and is brewed with ancient technology formulas. In the production process of Wuliangye liquor, the secret of brewing, selection, aging and blending is summarized and refined, and its ancient cellar pond group began in the first year of Hongwu in the Ming Dynasty (1368), and the active brewing continues to this day, which is a national key cultural relics protection unit; Its traditional brewing techniques have been recognized as national intangible cultural heritage. Wuliangye is a typical representative and national brand of China's strong aroma liquor, which has won the title of national famous liquor for many times, and was one of the first to be included in the list of protected areas under the China-EU Geographical Indication Agreement.

There are 5 kinds of wheat, rice, corn, sorghum, and glutinous rice.

Sauce-flavored wine: The so-called sauce-flavored wine is the flavor of sauce emitted when starch is used to reverse ** fermentation. The characteristics of this wine are: outstanding sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not gaudy.

Low but not light. Moutai, Guihai Liquor, Shuiyifang Liquor, Sauce Mai Liquor and Guoshuai Liquor are typical representatives of this type of liquor, and they have the characteristics of staying and swallowing overnight and remaining fragrant in an empty cup after drinking.

Introduction to Wuliangye.

Aromatic liquor: For example, Luzhou Tequ and Wuliangye liquor are representatives of this category, and their main characteristics are: rich cellar aroma, sweet and sweet, harmonious aroma, and long tail.

It has ethyl caproate as the main fragrance. It is very popular with consumers, and there are many fragrant liquors on the market, such as Guiyang Daqu, Xishui Daqu, and Yaxi Cellar Liquor. The three ditches and one river in Jiangsu are also this kind of wine.

Aromatic liquor: This aromatic liquor is characterized by a combination of ethyl acetate and ethyl lactate. Its main features are:

The fragrance is mellow, the flavors are harmonious, mellow and sweet, the aftertaste is refreshing, sweet and refreshing, and it has the traditional old white dry style. Shanxi Xinghuacun Fenjiu and Henan Baofeng Liquor are representatives of this type of fragrance. Others, such as the special Yellow Crane Tower liquor, are also fragrant ruined liquors.

The five grains of Wuliangye refer to the five grains of wheat, rice, corn, sorghum and glutinous rice. Among them, sorghum is an annual herbaceous plant of the Poaceae family, which is sweet and astringent, and the stalk is thicker and erect than the stalk. Glutinous rice is rich in protein, sugar, fat, calcium, phosphorus, iron and vitamin B.

Wuliangye gathers the essence of five kinds of grains, and the taste is mellow.

The wheat in the five sorghums, belonging to the genus Wheat of the Poaceae family, is one of the earliest cultivated crops in the world. Wheat grains contain starch, a small amount of fat, more protein, a variety of mineral elements and vitamin B, and it is a kind of commercial grain with rich nutrition and high economic value.

Corn is an annual herbaceous plant of the family Poaceae, maize, and its sweet taste can be used in various dishes, such as corn juice, corn branding, etc., and it is also one of the main raw materials for industrial alcohol and soju.

Wuliangye is not only a brand of Yibin City, Sichuan Province, but also a representative liquor in China, with a brewing history of more than 3,000 years. It is usually made of selected rice, sorghum, glutinous rice, corn and wheat as raw materials, with baobaoqu as saccharification starter culture, through brewing, aging, blending, testing and packaging.

The five grains of Wuliangye refer to the five grains of sorghum, rice, glutinous rice, small hand wheat and Mabi corn. Wuliangye uses more than 600 years of ancient techniques to brew sorghum, rice, glutinous rice, wheat and corn in a unique natural environment.

With a brewing history of more than 3,000 years, Chinese liquor, represented by Wuliangye, can be called one of the world's oldest and most mysterious food manufacturing industries.

Wuliangye liquor is produced in one of the world's top ten spirit-producing regions.

1. Yibin, the capital of Chinese liquor, is brewed with ancient craft recipes and is the first strong liquor in the world to be brewed with five kinds of grains.

In the production process of Wuliangye liquor, the secret of "brewing, selecting, aging, and blending" was summarized and refined, and its ancient cellar ponds began in the first year of Hongwu in the Ming Dynasty (1368), and the active brewing continues to this day.