What are the characteristics of Wuliangye’s original “Bao Bao Qu”?

Wuliangye’s original “Bao Bao Qu” has a unique shape, which makes its contact area with the air larger than that of ordinary koji, which is conducive to the stacking of large batches of koji and ventilation between koji. Distributing the heat generated by the growth of microorganisms inside the koji embryo is more conducive to controlling the growth of microorganisms inside and outside the koji embryo, so that the microbial cells inside and outside the koji embryo grow evenly and robustly. Not only that, Wuliangye's original "Bao Bao Qu" also has the characteristics of strong and pure aroma, high saccharification power and strong fermentation power. Using it as a saccharification starter, different fermentation temperatures form different strains of bacteria and enzymes, which are conducive to esterification, aroma generation and accumulation of aroma substances, ensuring the unique quality of Wuliangye's "comprehensive wine taste". Thank you for your question, I hope it will be helpful to you