Wangqi white wine is produced in Dayi County, Chengdu, Sichuan Province. It is colorless or yellowish, clear and transparent, no suspended matter, no sedimentation. It has a rich aroma of ethyl hexanoate as the main component, and the alcoholic alcohol is harmoniously adjusted. It is sweet and elegant, and has a long aftertaste. It is a geographical indication protection product. For hundreds of years, the “Wang Hao Liquor” with excellent quality and unique flavor has been well-known throughout Sichuan and abroad. It has attracted countless people from all over the world and has been favored by many consumers. It has become a pillar industry for the development of local economy and inherits cultural history. Beautiful scenery.

The annual average temperature of 16.2 °C in Dayi County, the average annual precipitation of 1050 mm, special climatic conditions and abundant re-accumulation of yellow muddy paddy soil make the beneficial microbes of various winemaking happy to breed and grow freely. In particular, due to the slight acidity and sufficient nutrients of the soil, and the high-quality mud of the fermented oyster pool of Wangfu liquor, the characteristics of the growth of caproic acid bacteria in a slightly acidic and anaerobic environment complement each other and coincide with each other. After a long period of uninterrupted cultivation, the white wine Dianchi is extremely rich in microbial species and has a lot of aromas. It has special significance for the special style of Wangqi liquor.

Wang Shuo Liquor Quality Technical Requirements I. Raw and auxiliary materials 1. Sorghum: High-quality red sorghum and high-quality sorghum sorghum from the high-quality red sorghum and western Sichuan hills in the three provinces of Liaoning, Jilin and Heilongjiang, China. The quality is in line with the national standards for sorghum. 2. 3. Corn: High quality corn from Sichuan, the quality is in line with national standards for corn. 4. Rice: The quality rice produced in Sichuan, the quality is in line with the national standards for rice. 5. Glutinous rice: The quality glutinous rice produced in Sichuan, the quality is in line with the national standards for glutinous rice. 6. Brewing water: From the production area, deep well water with a depth of more than 15 meters, the quality meets the national standards for drinking water. 7. Rice husk: The shell is neat, the color is fresh, there is no moldy deterioration, and the storage time is no more than 4 months. 8. Can be used above. The sensory requirements of the bricks are: the outer surface is grayish white, and the hyphae grows well. The flavor of the song is rich and pure, and has no odor. The section is neat, soaking, grayish white, and full of hyphae. Skin thickness ≤ 0.5cm. Second, production requirements Process: raw materials → crushing → ingredients → mixing → decoration → distillation → mass wine extraction → grading storage → blending seasoning → evaluation → product. 2. (2) Raw material ratio: sorghum, rice, glutinous rice, wheat, and corn are blended with ingredients at a ratio of 36:22:18:16:8. (3) Dianchi requirements: use the mud pool for more than 5 years. (4) Steamed wine steamed wine: The glutinous rice and the grain are mixed and mixed and steamed and mixed. (5) Fermentation into the mash: the mixed materials are mixed into the mash for 70 to 80 days, and the two-round fermentation can reach 140 to 160 days. (6) Quantitative wine picking: picking wine according to different sputum layers and different distillation stages. Storage: The distilled base wine is stored in a ceramic jar or stainless steel storage tank for more than 2 years. Seasoning wine is stored in the ceramic altar, and the flavored wine must be stored for more than 5 years. (7) Prohibited requirements: In the production process, edible alcohol and non-white wine fermentation shall not be added. Third, the quality characteristics Sensory features: colorless or yellowish, clear and transparent, no suspended matter, no precipitation. It has a rich aroma of ethyl hexanoate as the main component. The alcoholic alcohol is harmonious, the sweetness is light and elegant, and the aftertaste is long. It has the typical style of this product. 2. /L) ≥ 0.60 0.50 Total ester (calculated as ethyl acetate) / (g / L) ≥ 2.50 1.80 Solids b / (g / L) ≤ 0.40 a Alcohol tolerance tolerance is ± 1.0% vol. b For wines with an alcohol content of 41% vol to 49% vol, the solids may be less than or equal to 0.50 g/L. b For wines with an alcohol content of 41% vol to 49% vol, the solids may be less than or equal to 0.50 g/L. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Wang Hao liquor production may submit an application to the Quality and Technical Supervision Bureau of Dayi County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Quality and Technical Supervision Bureau and submitted to the AQSIQ for approval. announcement.