The high-end product "National Pit 1573" of LU ZHOU LAO JIAO CO.,LTD Co., Ltd. was named after the pit was built in 1573, which has been 447 years. Other 30-year, 60-year and 90-year wines are also named according to the actual years of the pits.
According to public data, Wuliangye has the largest number of aged pits in China, with 174 aged pits of 300-600 years. They are 15 ancient pit built in 1368 and 159 ancient pit in Qing dynasty. There are 679 old pits built in 1960s, and the number of other pits is unknown.
It is said that Wuliangye has undergone several expansions and technical transformations, and the total number of pits has exceeded 10,000. Wuliangye did not respond positively, saying that "this information is not within the scope of disclosure", so the specific amount is unknown.
LU ZHOU LAO JIAO CO.,LTD Co., Ltd. has also been transformed and built 1 1 brewing workshops, each with about 2,000 mouths, totaling about 30,000 mouths.
As can be seen from the above, the number of pits in Wuliangye and LU ZHOU LAO JIAO CO.,LTD is quite different, but the number of old pits in Wuliangye over 300 years is higher than that in Luzhou.
"The nectar is famous all over the world, and the aroma of wine makes people drool." Li Chuanyong, located in the courtyard of the old city of Yibin, is one of the eight ancient breweries of Wuliangye, and there are ancient pits in Ming Dynasty which are very rare in liquor industry.
Everyone knows Wuliangye, but some people don't know where Wuliangye good wine comes from. Wuliangye has always been synonymous with high quality and high brewing technology in China liquor industry, and the secret of achieving high quality of Wuliangye is hidden in this rare ancient cellar.
As the old saying goes: "A thousand years' cellar is rotten for a thousand years, and good wine needs an old cellar."
The aroma of wine is actually the product of microbial metabolism. Different kinds of microorganisms determine the different aroma of wine, and these microorganisms are hidden in pit mud. It can be said that the older the pit, the better the pit mud and the better the wine quality. To some extent, the brewing code of Wuliangye good wine is a gift from the times to China Liquor and Wuliangye.
Wuliangye, the oldest ancient cellar in Ming Dynasty, has been in continuous production since 1368, and has reached 652 years. It is the earliest cellar fermentation cellar in China. Wuliangye is the oldest cellar with the largest quantity, scale and history in China liquor industry.
For more than 650 years, craftsmen have been maintaining and maintaining ancient pits. It is precisely because craftsmen carefully maintain the living environment of brewing microorganisms day after day and year after year that magical pit mud is cultivated, and pit mud is therefore willing to give back to rich microorganisms and breed mellow Wuliangye good wine.
"Brewing is a bioengineering." According to Zhao Dong, a master brewer in China and deputy general manager and deputy chief engineer of Wuliangye Co., Ltd., the key to brewing is microorganism, and aroma is actually the product of microbial metabolism. Different kinds of microorganisms determine the difference of wine aroma.
For Wuliangye liquor produced by pit-type koji fermentation, when people put the distiller's grains handed down according to the secret recipe into the pit for fermentation, because pit mud is made of weakly acidic yellow clay and contains many elements such as iron, phosphorus, nickel and cobalt, a variety of microbial colonies and aroma substances will be produced during the fermentation process. These microbial colonies and aroma substances will slowly penetrate deep into the mud pit and become rich natural fragrance sources. The longer the pit age, the more microbial colonies and aroma substances, and the stronger the wine, which is the mystery of Wuliangye's world aroma. Especially in ancient pits, pit mud is rich in nickel for solidification and cobalt for catalysis. After hundreds of years of moisture, the soil has become like sufu, rich in all kinds of total acids, esters, humus and microorganisms.
According to the investigation, there are more than10 billion microorganisms in each gram of ancient pit mud, forming a huge microbial community. It is precisely because of the network formed by hundreds of beneficial microorganisms involved in distiller's grains fermentation that Wuliangye, which is famous all over the world, is brewed.
From 2065438 to 2008, the Ministry of Industry and Information Technology approved Wuliangye pits and brewing workshops as national industrial heritage, which is also an affirmation of Wuliangye's contribution to the protection of industrial heritage. For Wuliangye people, protecting the ancient cellar is to ensure the quality of Wuliangye. In order to protect the ancient pits, Wuliangye invested heavily in capital and technology, and carefully maintained ancient pits such as "Changfasheng" and "Li Chuanyong".
"Pit mud grows where it was born. Without this ancient pit, it really can't live. " Time and time again, round after round of brewing, the aroma that lasted for more than 650 years was preserved. Only the wine brewed from these ancient pits is the most mellow.
Ancient pits record the history of human industrial manufacturing, and they seem to tell people where today's national brands come from and where they will go.