Wangsi Baijiu

Wangsi Baijiu

Wangsi Baijiu is a protected geographical indication product.

　　Wangsi Baijiu

　　 Administrative region under the jurisdiction of 13 towns including Wangsi Town, Jinyuan Town, Anren Town, Yuelai Town, Dongchang Town, Suchang Town, Hanchang Town, Shaqi Town, Sancha Town, Shangan Town, Cichang Town, Qingxia Town, and Xinchang Town in Dayi County, Sichuan Province

　　"Letter on Delimiting the Geographical Indication Product Protection Area for Wangsi Baijiu" issued by the People’s Government of Dayi County, Sichuan Province, Dayi Fu Han [2012] No. 38. Sichuan Regional Local Standard: DB510129/T019-2010 "Wangsi Baijiu (Strong Aroma Type)"

　　I. Raw and Auxiliary Materials

　　1. Sorghum: High-quality red sorghum produced in the three northeastern provinces of Liaoning, Jilin, and Heilongjiang in China, and high-quality glutinous red sorghum from the hilly areas of western Sichuan, meeting national standards for sorghum.

　　2. Wheat: High-quality wheat produced in Sichuan, meeting national standards for wheat.

　　3. Corn: High-quality corn produced in Sichuan, meeting national standards for corn.

　　4. Rice: High-quality rice produced in Sichuan, meeting national standards for rice.

　　5. Glutinous Rice: High-quality glutinous rice produced in Sichuan, meeting national standards for glutinous rice.

　　6. Brewing Water: Deep well water from wells over 15 meters deep within the production area, meeting national drinking water standards.

　　7. Rice Hulls: Neat husks with fresh color, no mold or deterioration, and storage time not exceeding 4 months.

　　8. Daqu (Fermentation Starter): Brick-shaped starter made from high-quality wheat and barley through manual or mechanical methods; fermentation temperature: 58°C to 65°C; diastatic power >350mg/g.h; liquefying power >0.4g/g.h; storage period: must be aged for over 3 months before use. Sensory requirements for brick starters: outer surface light grayish-white with good mycelial growth. Rich and pure starter aroma, no off-odors. Clean fracture, porous, light grayish-white with full mycelium. Skin thickness ≤0.5cm.

　　II. Production Requirements

　　1. Production Process:

　　Raw materials → Crushing → Ingredient mixing → Blending → Loading into the still → Distillation → Quality-based liquor collection → Graded storage → Blending and flavoring → Tasting evaluation → Final product.

　　2. Key Control Points in Production:

　　(1) Clear steaming and impurity removal: Clear steaming and impurity removal time is 40 minutes.

　　(2) Ingredient ratio: Sorghum, rice, glutinous rice, wheat, and corn are mixed in a ratio of 36:22:18:16:8.

　　(3) Pit requirements: Clay pits used continuously for more than 5 years.

　　(4) Steaming materials and distilling liquor: Mix the pit mud with grains and then steam and distill together.

　　(5) Fermentation in pits: Mix the blended materials and ferment in pits for 70 to 80 days; double-cycle fermentation can last 140 to 160 days.

　　(6) Quality-based liquor collection: Collect liquor based on different pit layers and distillation segments. Storage: Store the distilled base liquor in ceramic jars or stainless steel tanks for graded storage for over 2 years. Flavoring liquor is stored in ceramic jars; aged-flavor liquor must be stored for more than 5 years.

　　(7) Prohibited requirements: The production process shall not add edible alcohol or flavor and aroma substances not produced through baijiu fermentation.

　　III. Quality Characteristics

　　1. Sensory characteristics: Colorless or slightly yellow, clear and transparent, no suspended matter, no sediment. It has a rich composite aroma dominated by ethyl caproate, with a mellow and harmonious body, sweet and delicate taste, long-lasting aftertaste, and typical style of the product.

　　 2. Physicochemical indicators:

　　Item Specifications

　　First Grade

　　Alcohol contenta / (%vol) 41～68

　　60～72

　　41～72

　　Ethyl hexanoate / (g/L) 1.30～5.00

　　0.80～4.80

　　Total acid (as acetic acid) / (g/L) ≥ 0.60

　　0.50

　　Total esters (as 1) / (g/L) ≥ 2.50

　　1.80

　　Solidsb / (g/L) ≤ 0.40

　　a The allowable tolerance for alcohol content is ±1.0%vol.

　　b For liquor with alcohol content of 41%vol～49%vol, solids may be less than or equal to 0.50 g/L.

　　b For liquor with alcohol content of 41%vol～49%vol, solids may be less than or equal to 0.50 g/L.

　　3. Safety and other quality technical requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.