2. According to the main raw materials used, it can be divided into: ① grain wine. Such as sorghum wine, corn wine, rice wine, etc. ② White gourd wine (called sweet potato wine and sweet potato wine in some areas). ③ Substitute original wine. Such as: powder residue wine, bean curd residue wine, sorghum bran wine, rice bran wine and so on.
3. According to saccharified koji, it can be divided into: ① Daqu liquor. Liquor brewed with Daqu (referring to the shape of Daqu). ② Xiaoqu liquor. Solid or semi-solid fermented wine brewed by Xiaoqu. Due to the climatic reasons, it is suitable for production in the hot areas in the south of China. The liquor brewed by Xiaoqu is collectively called rice-flavor liquor. ③ Fast Qu wine.
4. According to the flavor type, it is divided into: ① Luzhou-flavor liquor (also known as Luzhou-flavor liquor, Wuliangye-flavor liquor and cellar-flavor liquor). ② Fen-flavor liquor (also known as Fen-flavor liquor and mellow liquor). ③ Maotai-flavor liquor. ④ Rice-flavor liquor (Xiaoqu rice-flavor liquor). ⑤ Other flavor types (also known as double flavor type, multi-flavor type and mixed flavor type) liquor.
5. According to the product grade, it can be divided into: ① high-grade wine. It is a kind of liquor with good materials, exquisite technology, long fermentation period and storage period, and high price, such as famous wine, special koji, special cellar, Chen Qu, old cellar, old cellar and fine wine. ② Mid-range wine. Liquor with complex technology, slightly longer fermentation period and storage period and moderate price, such as Daqu liquor and miscellaneous grains liquor. ③ Low-grade wine. Also known as commodities, such as; Dried melon wine, cross-flavor wine, blended wine, grain-flavor wine and bulk wine sold in rural areas.
6. According to the production technology, it can be divided into: ① solid liquor. The raw materials are made by solid state fermentation and solid state distillation. This is a traditional distillation process in China. ② Liquid liquor. The raw materials are made by liquid fermentation and liquid distillation. Its product is alcohol, and then it is processed by stringing and blending to become ordinary liquor, commonly known as staple liquor. ③ Seasoned wine. Liquor produced by solid state method or alcohol produced by liquid state method are all made by seasoning. (4) Luzhou-flavor liquor. Liquor produced by liquid method or alcohol produced by liquid method are all made by seasoning.
Mbth (Liquor and Spirits) is distilled liquor which takes grain as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharifying and fermenting agents, and is cooked, saccharified, fermented and distilled. Also known as shochu, testing fate, burning knives.
The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body. All kinds of wines are made from distiller's yeast and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, the blended wine made of edible alcohol and edible spices can't be regarded as liquor.
Liquor is mainly concentrated in the upper reaches of the Yangtze River and the triangle of Renhuai in Guizhou, Luzhou in Sichuan and Mianzhu in Chishui River basin. It has the largest and best quality distilled liquor producing areas in the world, namely, Maowulu, the three famous wines in China. Its liquor industry cluster shoulders half of China liquor industry.
Liquor is a unique distilled liquor in China, and it is one of the six largest distilled liquors in the world (brandy, whisky, vodka, gin, rum, China liquor, spirits). It is made from starch or sugar or distilled after fermentation. ?
Liquor, also known as shochu and liquor, is a traditional drink in China. According to Compendium of Materia Medica, "shochu is not an ancient law, it was founded in the Yuan Dynasty. The method is to put strong liquor and bad grain into a steamer (referring to a steamer), evaporate the gas and expose it in a container. " It can be concluded that liquor production in China has a long history. High-quality liquor must have a suitable storage period.
Luzhou-flavor liquor should be stored for at least 3 ~ 6 months, mostly for more than one year. The storage period of Fen-flavor liquor is about one year, and Mao-flavor liquor requires storage for more than three years. Alcohol is generally above 40 degrees, and below 40 degrees is low-alcohol wine.