Grain is the meat of wine, and the raw materials for wine making are very important for Baijiu.

Baijiu produced by Guiliang Liquor Group uses red tassel glutinous sorghum as raw material, which contains more than 90% amylopectin. From the perspective of chemical structure, because amylopectin is composed of 1.4 glycosidic bond and 1.6 glycosidic bond linking glucose units, its relative molecular weight can reach 1 million, which is 6~33 times that of amylose. This three-dimensional network structure determines that amylopectin is easier to absorb water and gelatinize, and is a superior raw material for brewing Maotai flavor Baijiu.

Due to its unique geographical location, the sorghum grains on the banks of the Chishui River are more solid, plump, and uniform. Red tassel glutinous sorghum contains 1.68% tannins, which is an important factor for the elegant and delicate sauce wine, full and mellow body, and long aftertaste.

In addition, during the process of steaming and gelatinization of red tassel glutinous sorghum into wine, some aroma substances that make the wine more unique will be produced, forming the unique flavor of sauce wine.