How is the liquor in China divided? What types are there?

Liquor is divided into Daqu liquor, Xiaoqu liquor, bran koji liquor and mixed koji liquor according to different kinds of koji.

Daqu liquor: Daqu is used as saccharifying starter. The main raw materials of Daqu are wheat, barley and some peas. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu. Daqu has a large volume and mainly contains Aspergillus and yeast.

Xiaoqu liquor: Xiaoqu takes rice as raw material and mostly adopts semi-solid fermentation. Xiaoqu is small in size and mainly contains Mucor, Rhizopus and yeast. Mould breaks down starch in grain into sugar, and yeast converts sugar into alcohol.

Bran koji: Pure cultured Aspergillus and pure cultured distiller's yeast are used as saccharifying starter, and the fermentation time is short.

Mixed koji wine: it is mainly a wine made by mixing Daqu and Xiaoqu.

Extended data

Liquor principle

Divided into: synthetic wine, mixed wine, koji-making distilled wine. Synthetic wine is a liquid composed of alcohol, essence and water. Blended wine is a liquid mixed by base wine, alcohol, essence and water.

Qu liquor is concentrated by fermentation and distillation brewing process. "Whether it is produced by fermentation and distillation" and "whether chemical spices are added" are the important basis for distinguishing other liquors, and whether it is fermented by "cellar" is the benchmark for judging cellar liquor.

Baidu encyclopedia-liquor manufacturing

Baidu Encyclopedia-China Spirit

Baidu Encyclopedia-Qujiu