Brewing method of liquor

1. Solid liquor, that is, solid state fermentation of whole grains, adopts sorghum, barley, wheat and other grain raw materials, ferments in pits or pits, then distills in retort, and distills the original liquor (base liquor) at 70-85 degrees. After long-term storage, aging, blending, lowering and packaging, the wine is made. According to the different technology, aroma and taste style of solid liquor, there are 1 1 flavor types in the market. At present, most famous wines or brands on the market are solid-state fermentation of whole grains.

2. Liquid liquor is distilled liquor made from grains, potatoes and substitutes containing starch and sugar through liquid fermentation, distillation, storage and blending. Such as sweet potato wine and cassava wine. The standard of liquid liquor QB 1498-92 stipulates: "This standard is applicable to liquor made from grains, potatoes and molasses, edible alcohol obtained by liquid fermentation and distillation as liquor base, and then blended by seasoning."

3. Solid-liquid combined liquor can be divided into semi-solid and semi-liquid fermented liquor, that is, liquor made from rice as raw material, Xiaoqu as saccharifying starter, solid saccharification, semi-solid and semi-liquid fermentation and then distillation. Its typical representative is Guilin Sanhua Liquor. Any finished liquor must be blended, and blending is only one of the "necessary" and "indispensable" technological processes in liquor brewing. Solid method, liquid method and solid-liquid combination method are all allowed by the state to produce liquor.