There are several brewing methods of liquor.

There are three brewing methods of liquor, namely solid brewing method, liquid brewing method and solid-liquid combined brewing method.

Maotai-flavor liquor is a typical liquor brewed by solid state brewing. It is made from sorghum, rice, glutinous rice, corn, wheat and other crops through cooking, saccharification, fermentation and distillation. The raw materials are all solid. The process is complex, with low yield and high cost. The wine obtained is really pure grain wine.

Generally, liquid liquor is made from grains, potatoes and molasses by liquid fermentation and distillation. However, it is clear to everyone who knows that the "impurities" (beneficial and harmful) contained in this edible alcohol are relatively low in taste and fragrance purity, and it is generally necessary to add additional substances for cross-blending, blending and blending.

Solid-liquid liquor is a combination of the two. General solid-liquid liquor and liquid liquor are blended into liquor with harmonious taste. The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on.

Besides raw materials and auxiliary materials, distiller's yeast is also needed. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharifying koji).

Flavor types of liquor

1, Maotai-flavor type: also known as Maoxiang type, represented by Maotai, Wangyitai, Langjiu, Huaizhuang, Maojiang and Mudu Liquor in renhuai city. This fragrant wine is made of sorghum.

2. Fenxiang type: also known as Fenxiang type, taking Fenyang City, Shanxi Province as a typical example. This Luzhou-flavor liquor is made of sorghum and other grains as raw materials, and barley and peas as saccharifying and fermenting agents. It adopts the brewing process of steamed wine lees, and steamed wine is fermented in solid vats, emphasizing "steaming off impurities, cleanliness and hygiene", that is, all work hard on the word "clear".

3. Luzhou-flavor: also known as Luzhou-flavor and cellar-flavor. Take Sichuan Luzhou Laojiao Tequ, Anhui LU ZHOU LAO JIAO CO.,LTD Thumb and Shahe Tequ as typical representatives. This Luzhou-flavor liquor takes sorghum, rice and other grains as raw materials, and medium-high temperature Daqu made of barley, peas or wheat as saccharifying starter.

4. Rice flavor type: Guilin Sanhua wine is a typical representative. This Luzhou-flavor liquor is made of rice as the main raw material, and Xiaoqu made of rice is used as sugar-than-koji, without adding any auxiliary materials. It is made by microbial fermentation, liquid distillation and ultrafiltration membrane technology.