About the history of Chinese liquor

History and Process of Chinese Baijiu

I. The Origin of Baijiu

Baijiu is brewed with wine quarts, a specialty beverage of the Chinese nation and a unique distilled spirit in the world, commonly known as spirits. China is the world's largest producer and seller of alcoholic beverages, and liquor plays an active role in China's politics, economy, culture and diplomacy.

When did baijiu originate? Who created it? So far, the argument is not consistent. From the Shang dynasty oracle bone inscriptions have "sweet" word, huainanzi said: "the beauty of the sweet, began in Lei wild grain". Shangshu said life" recorded: "If you make wine sweet, you for the qu qu quan". Rice is the fruit of corn. From this we know that the earliest jiu and jiu, are corn moldy sprouted into. Shuowen Jiezi says: "糵糵, bud rice is also". "Rice, corn also". Later on, malt was used to replace corn buds, and after the production methods of 糵 and qu were separated, 糵 was used to produce sweet wine (li). For more than 1,000 years during the Shang and Zhou Dynasties and up to the Han Dynasty, jiuwu was still very popular. The Northern Wei Dynasty used grain buds to brew wine, so in the "qimin yaojutsu" within the narrative of the qu. 1636 song yingxing "tiangong kaiwu" within the said: "ancient qu made wine, qu made sweet, the later generation of lili tastes thin, and by to lost". According to the Zhou Dynasty documents, Qu Jiu can be interpreted as the mother of wine, which can also be interpreted as "wine". For example, in Du Fu's poem "Returning", there is a line "Who will give me the Qu Qu Qu, and I will drink the old Jiang Qian"; and there is a line "Deeply Qu Qu Qu" in the poem "The days are long" by Chen Lian Sheng, where "Qu Qu Qu" also means "wine". The first is the "Wine", which is the name of the wine.

The explanation of Qu in Dictionary is that it is the mother of wine, a fermented substance used to make wine or sauce, and is also known as "Qu". The simplified character for qu or jiu is qu. The development of the wine quartz, after continuous technical improvement, from the development of loose quartz to cake quartz, finally formed a large quartz and small quartz. The main microorganisms in Daqu are curvilinear molds, which are suitable for the northern provinces with cold weather. The raw materials for making Daqu are barley, pea or wheat, for example, the former is Daqu for Fenjiu and Xifeng wine, and the latter is Daqu for Moutai and Luzhou wine. Because of the raw material for wheat, often called wheat quarts, its shape resembles a brick, also known as brick quarts, its quartz block is large and the amount of quartz, commonly known as large quarts, used in brewing China's traditional craft of famous liquor. The main microorganisms are root molds and hairy molds, in the southern subtropical warm climate, conducive to the production of smallquot and its smallquot wine. The raw material for manufacturing small currant is rice or rice bran, some add Chinese herbs, such as Qionglai rice currant, Dongjiu rice currant; some don't use Chinese herbs, such as Xiamen white currant, barnyard chaff currant, etc. In 1982, the French microbiologist Kalmette (Calmette) found a kind of strong saccharification of the root molds in the Chinese small currant, the use of such molds in the production of alcohol, named Amino or amylose method (Amolproetzz), and the use of such molds to produce alcohol, named Amino or amylopectin ( Amolproetzz), officially put into production in 1985. 1956, Mr. Fang Xinfang began the classification of the root mold isolated from the smallquot and important physiological characteristics of the research, identified the root mold is the main saccharification of the smallquot bacteria.

Two, the types of liquor quartz

The liquor quartz applied to liquor can be roughly divided into three categories: small quartz, large quartz and bran quartz. Small song to the North and South Dynasties, has been quite common production, to the Song Dynasty and there is an important improvement, the root mold small song has become one of the world's best brewing strains. This kind of root fungus is widely spread, such as North Korea, Vietnam, Laos, Cambodia, Thailand, Nepal, Bhutan, Malaysia, Singapore, Indonesia, the Philippines and Japan (in the end of the Jomon period from the Chinese imported rice technology and wine-making technology) are root fungus small brewing, the product is favored by the foreign people.

Small Quarter Big Quarter

Bran Quarter is an improvement of Mr. Fang Xinfang's research on sorghum wine, which advocates the use of curdled mold to make liquor Quarter, also known as Quick Quarter, which is named for the short time of Quarter making. After the production of quartz, the bran quartz directly as a saccharification agent, generally larger dosage, there are still mistakenly called large quartz. Brewing must first make song, good song brewing good wine, which is the cultivation of beneficial bacteria, the use of nature or artificial separation of microorganisms, secretion of many complex enzymes, the use of its chemical properties to complete.

White wine brewing began with who? Its claims vary. From the Warring States period "Shiben - for": "Yi Di do wine mash change five flavors," which is the earliest written record of wine, passed to the Zhou Dynasty, and more Han Xu Shen "Shuowen Jiezi" "the ancient Yi Di made wine and mash, Yu tasted the mouth of the United States and the United States, and by removing Yi Di. Du Kang made broomcorn millet wine". To this day, the story of Du Kang's wine-making is so popular that the Japanese refer to winemakers as "Du". There is also Cao Cao's "Short Songs", which reads: "What is the meaning of life when one sings a song over a glass of wine? What can I do to relieve my worries? Only Dukang". It is a paradox that some people consider Du Kang to be the grandmaster of winemaking. Song Gao Cheng in his "Things Chronicle" book, said: "I do not know Dukang what people, and ancient and modern say that its brewing," indicating that Dukang is which era, has not yet been clarified, not to mention that when Dukang brewing wine is by no means today's distilled spirits.

Third, the development of liquor

The development of human society and the principle of microbiology speculation, that the origin of wine, the earliest out of the fruit wine, followed by milk wine, and finally found for the grain (grain) brewing distilled spirits, which is the subject of discussion. Fruit juice containing sugars, such as exposed to the skin, the peel is often attached to the yeast, in the right temperature conditions, the juice will be fermented into wine. Animal livestock milk, which contains lactose, the same by yeast fermentation for milk wine. Grain winemaking is much more complex, the carbohydrate in grain is not sugar but starch, starch needs to be broken down into sugar by amylase, and then the enzyme alcoholization by yeast will turn sugar into wine. China's grain alcohol in the earliest appeared is yellow wine, called brewing wine, also known as fermented wine, is not distilled, and then will appear for the current distilled alcohol, that is, Chinese liquor, which has to do with the still.

Baijiu was also known as shochu in the Tang Dynasty, and shochu often appeared in poems throughout the ages. Bai Xiangshan has a poem: "Lychee new ripe cockles color, shochu first open amber fragrance"; Yong Tao also has a poem: "since Chengdu shochu ripe, do not think of the body more into the Chang'an", it can be seen that at that time, Sichuan has been the production of shochu. Ancient poems often appear in white wine, such as Li Bai's "white wine newly cooked mountain return"; Bai Juyi's "yellow chicken and white wine", indicating that the Tang Dynasty white wine is shaoxing wine, also known as shaochun. Research on the origin of liquor, must first distillers as evidence. Mr. Fang Xinfang that the Song Dynasty has been distillation (Natural Science History, Vol. 6, No. 2, 1987), but he said in 1934 that China's Tang Dynasty that is, distilled spirits ("Yellow Sea Chemical Industry Research Institute" No. 7). 1975 in Chengde City, Hebei Province, unearthed in the Qinglong County of the Jin Dynasty copper stills, the production of its date not later than 1161 years of the Jin Shizong period (the Southern Song Dynasty, Xiaozong), that credible undoubtedly. It is considered plausible without a doubt. According to the West, after the discovery of distillation in the 10th or 11th century, it was possible to obtain ethanol (alcohol) earlier from fermented beverages. But since the 16th century, the direct preparation of ethanol from cereal raw materials, its alcohol and water similar beverage products, it is widely used.

Fourth, China's contemporary baijiu industry's brilliant performance

Since the founding of New China, the baijiu industry has developed rapidly. From the point of view of liquor quality, in 1952, the first national evaluation of liquor will be selected as the country's eight famous wines, of which four kinds of liquor, known as China's four famous wines. Subsequently held continuously to the fifth national evaluation of liquor, *** rated 17 kinds of national wine, 55 kinds of high-quality wine; 1979, the third national evaluation of liquor will begin, the evaluation of wine samples are divided into soy sauce, fragrant, strong, rice and other incense five, known as the national liquor five types of aroma, and then after the development of the other aroma of sesame seed aroma, both aroma, phoenix-type, black bean aroma and the special type of five kinds of *** counting the top ten types of aroma known as the national liquor. The ten major aroma types of liquor in China. From the point of view of liquor production, the national liquor production in 1949 was only 108,000 tons, to the peak of the development of 8.013 million tons in 1996, 80 times the early years of the founding of the country, in recent years basically stable at 3.5 million tons or so, the country's registered enterprises amounted to 37,000, employing hundreds of thousands of people. From the point of view of liquor tax revenue, the annual tax revenue for the country of about 12 billion or more, second only to the tobacco industry, its economic efficiency has always been the top of the alcohol products. From the point of view of liquor science and technology, the central organization of the national scientific and technological forces to summarize the pilot work, such as the Yantai brewing operation method, Sichuan glutinous sorghum method of operating method, Guizhou Maotai brewing, Luzhou Laojiao, Shanxi Fenjiu and the new technology liquor and other summary of the pilot, have achieved excellent results. Industry insiders agree that summarize the pilot is scientific research, scientific research is the development of generating power. From the point of view of the liquor process, its production can be divided into a small method, large method, bran method and liquid method (new technology liquor), to the traditional solid-state fermentation production of famous liquor, the new technology method for the universal liquor, has accounted for 70% of the total national production of liquor. From the point of view of the development of liquor, the focus of the national brewing industry, in encouraging low yellow wine and wine, control the total production of liquor, market demand-oriented, food and meet the consumption as the goal, in order to conscientiously carry out the "high quality, low, multi-species, low consumption, less pollution and high efficiency and benefit" as the direction.

Baijiu is China's generations of alcoholic beverages, through tracking research and summarize the work of the traditional process has been improved, such as from workshop operation to industrial production, from shoulder to shoulder to semi-mechanical operations, from the oral transmission, flexible mastery of the written materials to teach. These have made the liquor industry continue to develop and innovate, improve the level of production technology and product quality, a number of manufacturers have become China's large-scale backbone of brewing enterprises, making an important contribution to the country. We should inherit and develop this valuable national specialty, carry forward the excellent wine culture of the Chinese nation, so that the liquor industry to flourish.

Process classification:

1, soy sauce type wine

w ? Sorghum as raw material, high-temperature big song as saccharification fermentation agent, stone cellar heap material solid state renewal lees fermentation, solid state distillation production. The main flavor is 4-ethyl guaiacol.

w ? Representative wine ---- Maotai, produced in Maotai Town, Guizhou Province. Taking sorghum as raw material, adding quartz fermentation, after fermentation, the liquor extracted by several times distillation is colorless and transparent. It is then aged in tanks for periods ranging from 3 years to several decades. The flavor of the wine is strong and mellow, and the degree of alcohol is 53, which is known as China's first wine. In the international market, the price can be compared with the French cognac brandy.

2. Strong-flavored wine

w ? Produced from grains as raw materials, high-temperature Daquan as saccharification fermentation agent, mud cellar solid state renewal lees fermentation, solid state distillation. The main aroma is ethyl caproate.

w ? Representatives of the liquor 1 ---- Luzhou Laojiao Special, with sorghum as raw material, high temperature Daqu as saccharification fermentation, leavening agent, mud cellar solid state lees fermentation, after many times of distillation, the resulting liquor is clear and transparent, the flavor of the wine is rich and mellow, the degree of wine 60. five consecutive times of the country's famous wines.

w ? Representative wine 2 - Wuliangye, produced in Yibin, Sichuan Province. With sorghum. Glutinous rice, wheat and corn as raw materials, with the addition of quartz fermentation, using the old cellar fermentation method, the fermentation is also distilled several times. The liquor obtained is clear and transparent. The flavor is mellow and clear, and the alcoholic degree is 60 degrees. It is a national famous wine and has been awarded gold medal for many times.

w ? Representative wine 3 - Jiannanchun wine, produced in Mianzhu, Sichuan Province. It is made from sorghum, rice, glutinous rice, corn and wheat, and fermented with the addition of wheat quartz, and distilled for many times. Liquor colorless and transparent, aromatic and rich flavor, liquor degree 60, the national famous wine.

3, clear liquor

w ? Adopting the process of steaming and clearing for the second time, it is produced by taking grains as raw materials, using medium and large currants as saccharification fermentation agents, solid-state fermentation in earthenware vats and solid-state distillation. The main aroma is ethyl acetate and ethyl lactate.

w ? Representative wine - Fen wine, produced in Fenyang, Shanxi Province. Using sorghum as raw material, it is fermented by adding wheat quartz and distilled several times. The resulting liquor is fragrant and elegant, with an alcoholic strength of 60, making it a famous liquor of the past and present. National Famous Wine

4. Other Aromatic Wines

w The representative wine of the part-type ---- Dongjiu is produced in Zunyi, Guizhou Province. It is made from glutinous rice and sorghum, with the addition of Daqu and Xiaoqu as saccharification fermentation agents, and is distilled several times using the long-term fermentation method. The liquor is crystal clear, the flavor of the wine is strong and sweet, the wine degree 60. national famous wine.

w Jiangxi Daqu Baijiu originally belonged to this type, and later divided into special flavor types, referred to as special type. Special type of liquor representative --- four special liquor, the national quality wine.

5, rice-flavored liquor

w With rice as raw material, to the small quartz (wine medicine, wine cake) as saccharification fermentation agent, the use of semi-solid, solid-state fermentation, distilled liquor.

w On behalf of the liquor 1 - Guilin three flowers, rice as raw material, with small quartz (liquor medicine) as saccharification fermentation agent, the use of semi-solid first bacterial saccharification, fermentation after fermentation production process fermentation, distillation and made in the cave aging production of liquor. National quality wine.

w On behalf of the liquor 2 --- Guangdong black bean meat ice shochu, rice as raw material, to Xiaoqu (wine cake) as saccharification fermentation agent, using semi-solid side saccharification side fermentation process in the Cheng fermentation by distillation from 30o (V) soaked into the fat meat production of white wine. National quality wine.

(1) According to the aroma of liquor points

Soy sauce type liquor: soy sauce soft and moist for the holding point, to Maotai as a representative.

Concentrated white wine: characterized by a strong fragrance and sweetness, represented by Huzhou Laojiao and Wuliangye.

Rice-flavored liquor: characterized by pure rice aroma, represented by Guilin Three Flowers Liquor.

Clear-scented liquor: characterized by pure fragrance, represented by Fenjiu.

Partially-flavored liquor: represented by Dongjiu.

(2) By production process

Liquid-fermented baijiu: black bean jade ice shochu

Solid-fermented baijiu; e.g., Daquju

Semi-solid-fermented baijiu: Guilin Sannhua liquor

Solid-liquid blended baijiu: Skewered baijiu

(3) By raw materials used

Sorghum baijiu

Corn baijiu

Sorghum baijiu

Corn baijiu is the most common form of white wine.

Corn baijiu

Rice baijiu

Dried potatoes baijiu

Substitute grain baijiu

(4) According to the type of liquor quartz used

Big quartz baijiu

Small quartz baijiu

Big and small quartz mixed baijiu

Bran quartz baijiu

Red quartz baijiu

Wheat quartz Baijiu

3, other distilled spirits

This type of liquor is made from fruits of plants other than grains or grapes, stems, roots, flowers or leaves, and then distilled to obtain alcoholic beverages. Add a comment

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.jiangyingtaoy | 2010-01-30 11:54:56

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Kenting is not the same as the ancient white wine and the current wine wine is almost the same, at best, a little bit of the flavor of the wine, the alcohol content is less. The poor, or how can the ancients not drunk a thousand cups it!

Chinese liquor is one of the world's six famous distilled spirits (the other five are brandy, whiskey, rum, vodka and gin). Chinese liquor is much more complex in process than any other distilled spirits in the world, with a wide variety of raw materials, different styles of spirits, and a wide variety of names.

Chinese liquor in the beverage alcohol, unique style, compared with the rest of the world's liquor, China's liquor has a special incomparable flavor. Wine color white crystal, colorless and transparent; pleasant aroma, five types of wine each has its own characteristics, aroma, pure, overflowing good, the aftertaste is not exhaustive; taste mellow and soft, sweet and refreshing, the body of the wine is harmonious, aftertaste a long time, that crisp tail net, the change of the beautiful taste, giving a person a great sense of joy and happiness.

China's liquor degree early very high, 67 °, 65 °, 62 ° high. Degree of such high liquor in the rest of the world is rare. In recent years, the state referred to reduce the degree of liquor, there are a number of larger wineries, has been the success of the trial production of 39 °, 38 ° and other low-degree liquor. Low-degree white wine appeared in the market at the beginning, most consumers are not too accustomed to drinking up always feel not enough flavor, "power small". early 90's, urban consumers have begun to get used to the low degree of white wine, banquets have gradually become a better variety.

Baijiu used to be called shaojiu, high grain wine, after the founding of the country collectively known as baijiu, white dry wine. Why is it called baijiu, baikan and shochu? Baijiu means colorless, baikanju means unadulterated, and shochu is the liquor distilled from fermented raw materials in a retort heated.

There are many names for liquor. Some are named after raw materials, such as: sorghum wine, Daqu wine, dried melon wine, etc., is to sorghum, Daqu, dried melon as raw materials to produce out of the wine. Some are named after the place of origin, such as: Maotai, Fenjiu, Jingzhi Baijian, Qufu Laojiao, Lanling Daqu and so on. Some are named after celebrities, such as Dukang Wine and Fan Gong Tequ. Others are named according to the length of fermentation and storage time, such as: Special Qu, Aged Qu, First Qu, Second Qu, and so on. Erguotou and Huilongjiu are also named after the characteristics of the production process. Erguotou is an old name for solid-state liquor in the north of China. Nowadays, some wines are still called Erguotou. Nowadays, Erguotou is the wine distilled in the middle of the distillation when the wine is steamed, and the head is pinched off. The real Erguotou refers to the old solid distillation method of using a pot as a cooler before using a cooler in the liquor-making process, and steaming the liquor after a second change of water. The so-called huilong liquor is to re-bake the distilled liquor once, i.e. huilong liquor.

China's liquor originated when, there are different, there is no definitive conclusion.

One theory is that it originated in the imperial dynasty, and in the literature of the Tang dynasty, the name of shochu, steamed wine has appeared. Li Zhao (806 A.D.) wrote the "State History Supplement" in the "wine is the Jiannan of the burning spring" (the Tang Dynasty commonly referred to as "spring"); Yong Tao (834 A.D.) poem: "since the Chengdu burning wine hot, do not want to think of the body more into the Chang'an." It is clear that in the Tang Dynasty, the name of shochu had been widely spread. Tian Xie wrote "Qu Ben Cao", said: "Siamese wine to burn wine to re-fire twice, into the precious fragrance, each of its altar to sandalwood ten pounds of smoke to make the lacquer, and then into the wine, wax sealing, buried in the earth for two or three years to eliminate the burning gas, take out and use it." ZhaoXiKuan wrote "tune sup class editor" said: "burnt wine drunk not wake up, urgent use of mung bean powder powder swings skin slices will tendon pry open, with cold water to send the powder under the throat that is safe" (Volume II); he also said: "ginger can not be used with burnt wine. Drinking white wine and raw leeks people increase the disease. Drinking white wine avoid all sweet things" (Volume III).

The above quotes in the "shaojiu", "steamed wine", "white wine", is today's white wine? From the same name alone is not conclusive. Some people think that our country folk long along, the steamed wine known as burn pot, burn pot production of wine that is shochu. But the name of the pot originated in when, yet to be proved. Therefore, the origin of liquor in the Tang Dynasty, the argument is not yet sufficient.

Another theory is that it was imported from abroad during the Yuan Dynasty (1271-1368).

Yuan China and West Asia and Southeast Asia convenient transportation, frequent exchanges, cultural and technological exchanges. Some people believe that the "Atsinggu" wine is distilled alcohol, far from India. Others say: "Shochu was originally known as 'Atsushiqi', the Yuan Dynasty conquest of Western Europe, had passed through the Atsushiqi, will be liquor law into China." In "Dietary Discussion" written by Zhang Mu, he said, "Shochu, also known as fire wine, 'Atsingu'. 'Atsingu' is also a Chinese word." It has been ascertained that the words "azagu," "azuji," and "azuchi" are all translations of a distilled spirit made from palm sweat and rice, which was introduced to China for a time during the Yuan Dynasty.

Another statement, is the Ming Dynasty pharmacologist Li Mingzhen (1518-1593) in the "Materia Medica Compendium" wrote: "Shochu is not an ancient method, since the Yuan Dynasty, the method of thick wine and dregs into the cauldron, steaming gas, with a device to take the dripping dew, all the acidic and corrosive wine can be steamed and burned. In recent times, but with glutinous rice or millet or broomcorn millet or barley steamed, and quartz brewing urn in ten days, to steam in a retort good, its clear as water, taste very strong, cover wine dew also." This passage, in addition to explaining the founding of our shochu in the Yuan Dynasty, but also briefly described the brewing of shochu distillation methods, so people think it is credible.

From the point of view of literature and history, ancient distilled spirits are divided into two major types of North and South, such as in the Ming Dynasty, distilled spirits are divided into at least two major genres, one type of northern shochu, one type of southern shochu. <<Jinpingmei words >> in addition to the type of liquor in the "shochu" (not specify the origin), there is "South Shochu" this name. In reality, however, in the north, in addition to distilled spirits made from grain, there is also grape shochu in the northwest and horse milk shochu in Inner Mongolia; in the south it can be divided into two types: southwestern (centered on Sichuan and Guizhou), and south-central and southeastern (including Guangxi and Guangdong). Such classifications are only rough, and there is no uniform standard of division.

Because the main feature of shochu is its high alcohol concentration, and the concentration of many aromatic components in the sake increases with the alcoholic strength, the aromatic components of the sake and their intensity have become one of the criteria for judging the quality of shochu. The variety of styles of shochu in China is mainly the result of the natural formation of different brewing materials. Secondly, there are factors such as brewing technology.

Wheat and sorghum are abundant in the north, rice is abundant in the south, rice is produced in the Guangxi area, and grapes are abundant in Xinjiang, so it is only natural that different raw materials are used to brew shochu, as the raw materials used to distill shochu are adapted to the local conditions. At the beginning of the development of distilled spirits, people may not have known which raw materials were most suitable for brewing shochu. After a long period of time, when people had the opportunity to taste and compare the shochu made from various raw materials, they came to have a more unified view of the characteristics of shochu made from different raw materials.

Sorghum: In ancient times, sorghum shochu was highly praised. In a book written in the mid to late Qing Dynasty, <<Wanderer's Talks >> commenting on shochu in various places, he said: "There is shochu in various places today, but the shochu brewed from sorghum is the most authentic. North of the Pei wine, Lu wine, Fen wine are sorghum." From the mid to late Qing Dynasty to the Republic of China, sorghum wine almost became the special name for shochu. This was due to the characteristics of the sorghum raw material.

Mixed Grain Wine: Shochu in the Southwest probably inherited its dietary characteristics in the selection of ingredients, and in order to emphasize the aroma of the wine and the richness of its body, it was made by using a variety of raw materials and matching them with a certain proportion of fermentation and brewing. According to information from the Sichuan Museum, the Wuliangye liquor of Yibin, Sichuan Province, was known as "Mixed Grain Liquor" in the Ming Dynasty between the Longqing and Wanli periods (1567-1619), and used a mixture of sorghum, rice, glutinous rice, buckwheat, and corn. The local cultural relics department collected a case of ancestral recipe written in this way: "rice wine rice two into each, buckwheat into half to add half into the red beams of Chuannan Qin foot number, chaff mixing material day pot steam, this party passes the child does not pass on the daughter, the children and grandchildren must be y hidden." (This information comes from China's first wine culture symposium during the Yibin, Sichuan Province, wine history exhibition in the "Xuzhou Prefecture, outside the north gate of the Wen Defeng bad workshop Chen's family tradition").

Rice-roasted wine: In the southeast, rice-roasted wine was prevalent, as mentioned in the late Ming and early Qing Dynasty book <<Shen's Farmers' Book>>, compared with rice-roasted wine and barley-roasted wine, the latter's taste was "coarse and violent", and its quality was not as good as that of the former.

Shaojiu: Mainly produced in the southern yellow wine producing areas, it is made from the dregs of pressed yellow wine, which is further fermented and distilled. <<Shen's Book of Agriculture>> recorded the yellow wine dregs used to make dregs shochu.

After a long period of tasting and comparing, people realized that the shochu brewed from different raw materials each had its own characteristics, and concluded that "sorghum is fragrant, corn is sweet, rice is pure, and barley is punchy".

From the Yuan Dynasty, distilled spirits have been clearly documented in the literature. After hundreds of years of development, China's distilled spirits formed several major schools, such as steaming and burning two clear clear liquor (Fenjiu as a representative), there are mixed steaming and burning to continue the lees method of old cellar fermentation of strong liquor (Luzhou Laojiao as a representative), there are brewing cycle of up to one year, several fermentation, several times distillation and get the soy sauce type of alcohol (Moutai as a representative of the), there are large and small quartz and the use of unique string of incense brewing process to get the Dong wine.