Lizhuang Liquor inherits the unique technology, excellent quality and obvious characteristics of the ancient method of pure grain solid fermentation of Xiaoqu liquor, which produces the unique "clear and transparent, pure and fragrant, fragrant and comfortable, mellow and sweet, and long aftertaste." "The scent of white wine."

Up to now, the annual output of Lizhuang liquor has reached 3,000 tons, and the sales revenue has reached more than 90 million yuan. Now, the leading enterprises in Cuiping District, Xufu Wine Industry and Inner Mongolia Alcoholic Liquor Industry, have settled in Lizhuang to develop liquor industry. By 2020, Lizhuang liquor industry will develop 5 production enterprises above designated size, with an annual output of 30,000 tons and a sales income of 900 million yuan. It has won the Sichuan Provincial Planning Economy Committee Quality Product Award and the Sichuan Provincial Light Industry Department Quality Product Title. In 2013, it was awarded the “Yibin Famous and Special Product” title by Yibin Municipal Government.

Lizhuang white wine quality technical requirements I. Raw materials 1. Gaochun: The fresh blush sorghum produced in the Yibin area was used. The amylopectin accounted for ≥92% of the total starch content, and the sorghum quality was in line with relevant national standards. 2. Rice husk: Fresh rice husks in the same year, required to be dry, no mold, deterioration, no miscellaneous. 3. Xiaoqu: Made with local wheat bran, made by traditional koji making process. 4. Brewing water: from the groundwater, mountain spring water and river drinking water in the protected area, the water quality should comply with the state's relevant regulations on drinking water. Second, the production process Lizhuang liquor using Chuanfa Xiaoqu pure grain solid-state fermentation method, using local blush sorghum as raw material, according to the two run two steaming, spread the bottom of the song, picking up the bacteria, matching the sputum into the sputum, temperature control fermentation, Traditional production process of slow-burning distillery, steamed bread, tail wine, mass wine picking, graded aging, blending and seasoning. 1. Process flow. Grain→bubble→initial steaming→sweet water→re-steaming→spinning→songling→boxing→bacterial saccharification→matching of grains→fermentation→distillation→products 2.key control links (1) steamed grain: whole grain steamed grain First steamed and re-steamed twice. (2) Bacterial saccharification: bactericidal saccharification with a wooden box, 21 to 22 hours in summer, close to room temperature; 25 to 26 hours in winter, 30 to 31 °C. (3) Fermentation with fat: The solid fermentation method, the fermentation cycle is 7-15 days, and the fermentation vessel is a bluestone pond or a brick pond. (4) Quantitative wine picking: according to the quality of the original wine, the head is cut to the end, and the quality is picked. (5) aging: use the pottery jar to store the original wine for aging, storage time of more than one year. (6) Prohibited requirements: In the production process, edible alcohol and non-white wine fermentation shall not be added. Third, the quality characteristics (1) sensory characteristics: clear and transparent, pure and fragrant, fragrant and comfortable, mellow and sweet, long aftertaste. (2) Physical and chemical indicators: physical and chemical indicators, project indicators, alcohol content / (% vol, 20 ° C) (Note) ≥ ≥ 52 total acid (calculated as acetic acid) / (g / L) ≥ 0.30 total ester (calculated as ethyl acetate) /(g/L) ≥0.80 ethyl acetate/(g/L) 0.50~2.60 solids (g/L) ≤ 0.4000001 Note: The allowable tolerance for alcohol is ±1.0% vol. (3) Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of production of Lizhuang liquor can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Cuiping District, Yibin City, Sichuan Province, after being examined by the Sichuan Quality and Technical Supervision Bureau and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced. The testing organization of Lizhuang Liquor is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.