Core Viewpoint - The article highlights the innovative advancements in the production of high-quality liquor at Gubeichun, emphasizing the integration of scientific research and traditional brewing techniques to enhance product quality and efficiency. Group 1: Agricultural Innovations - The introduction of the Jiliang 4 sorghum variety has shown remarkable advantages, including a starch content of 74.33% and a fermentation yield of 42.2%, surpassing ordinary sorghum by 2% [4] - Gubeichun has collaborated with Shandong Agricultural Academy since 2012 to develop specialized brewing grains, culminating in the successful trial planting of Jiliang 3 and 4 in 2020 [2][4] Group 2: Microbial and Fermentation Techniques - The company has developed a new artificial pit mud cultivation technique that combines wild and domesticated strains, significantly improving the stability and activity of the microbial community used in brewing [8][10] - Innovations in fermentation processes, such as extending the fermentation period from 70 to 90 days, have been implemented to adapt to the northern climate, enhancing the overall quality of the liquor [12][13] Group 3: Storage and Aging Methods - Gubeichun employs a dual storage system using both traditional ceramic jars and modern stainless steel tanks, optimizing the aging process and ensuring product quality [14][17] - The introduction of the "three-step cycle storage and BQCY technology" has increased the annual production of high-quality liquor by 980 tons while optimizing resource usage [17][18] Group 4: Quality Recognition - The company has received multiple awards for its quality, including the 2024 "Qingzhao Award" at the China International Wine Expo, reflecting its commitment to excellence in liquor production [19]