Classification of Chinese Liquor

Baijiu

Modernly, baijiu is categorized into three types: solid-state method baijiu, solid-liquid combination method baijiu, and liquid method baijiu.

1, according to the use of liquor and the main process of classification - in the solid-state method of white wine in the main types are:

(1) Daqu liquor

Daqu wine, to Daqu as a saccharification and fermentation agent, Daqu raw materials are mainly wheat, barley, plus a certain amount of bowl beans. Daqu is further categorized into medium-temperature, high-temperature and ultra-high-temperature quarts. Generally solid-state fermentation, the quality of wine made from Daqu is better, and most famous wines are made from Daqu.

(2) Xiaoqu Wine

Small quartz is made from rice, mostly semi-solid fermentation, the southern liquor is mostly small quartz wine.

(3) Branqu wine

This is the post-liberation development on the basis of the Yantai operation method, respectively, pure culture of the curvilinear fungi and pure culture of the mother liquor as a saccharification, fermentation, fermentation time is shorter, due to the lower cost of production, most of the distilleries for the use of this type of wine production is the largest. This type of wine has the largest production volume and is consumed by the general public.

(4) Mixed Qu method of white wine

Mainly a mixture of large and small quarts of wine.

(5) other saccharification agent method of white wine

This is a saccharification enzyme as a saccharification agent, plus brewing active dry yeast (or raw yeast) fermentation made of white wine.

Types of solid-liquid combined liquor are:

(1) half-solid, half-liquid fermentation liquor

This kind of liquor is based on rice as the raw material, the small song as the saccharification and fermentation agent, first saccharification in the solid state conditions, and then in the semi-solid, semi-liquid fermentation, and then distillation of liquor, which is typical representative of Guilin Three Flowers liquor.

(2) string of white wine

This white wine is made of string of incense process, and its representatives are: Sichuan Tuopai wine. There is also an aroma string steaming method of liquor, this wine in the aroma of grains added to the aroma after the string steaming and get.　

(3) blended liquor

This wine is the solid method of liquor (not less than 10%) and liquid method of liquor or alcohol in the appropriate proportion of blended liquor.

Liquid fermentation baijiu

Also known as "one-step" baijiu, the production process is similar to the production of alcohol, but in the process of absorbing some of the traditional techniques of baijiu, the quality of the wine is generally more bland; some of the process to make up for the use of raw yeast.

In addition, there are flavored white wine, which is based on food alcohol, with food flavors and special flavored white wine blended.

2, according to the aroma of wine points

This method according to the main body of the wine aroma components of the characteristics of the classification, in the national evaluation of wine, often according to this method of categorization of wine.

(1) Saucy white wine

Also known as saucy white wine, it is represented by Moutai wine. Its main characteristic is its soft and moist soy sauce flavor. The fermentation process is the most complex. Most of the large quartz used is ultra-high-temperature wine quartz.　

(2) Strongly-flavored liquor

Luzhou Laojiao Special, Wuliangye, Yanghe Daqu and other wines as a representative of the strong aroma and sweetness as the characteristics of the fermentation raw materials are a variety of raw materials, sorghum is the main, the fermentation of the mixing steam and renewed residue process. Fermentation is carried out in aged cellars, and there are also artificially cultivated old cellars. Among the famous wines, the production of thick-scented liquor is the largest. The wines produced by the wineries in Sichuan and Jiangsu are all of this type.

(3) Clear-scented Baijiu

Also known as clear-scented baijiu, represented by Fenjiu, it is characterized by its pure fragrance, the use of the fermentation process of steaming and clearing dregs, and the use of a ground vat for fermentation. (4) Rice-flavored Baijiu

Represented by Guilin Sanhua Wine, it is characterized by a pure rice aroma, with rice as the raw material and Xiaoqu as the saccharifying agent.

(5) Other Aromatic White Wine

The main representatives of this type of wine are Xifeng wine, Dongjiu, Baisha Liquor, etc., each with its own characteristics of aroma, the brewing process of these wines adopts the thick-scented, soy sauce-scented, or Fen-scented white wine of some of the processes, and some of the distillation process of the wines also adopts the string of aroma method.

3, according to the quality of wine

(1) national wine

National assessment of the highest quality of wine, liquor, liquor, national rating, *** carried out five times. Moutai, Fenjiu, Luzhou Laojiao, Wuliangye and other wines have been recognized as famous wines in all the national judging sessions.

(2) National Quality Wine

The evaluation of national quality wine is conducted at the same time as the evaluation of famous wine.

(3) Famous Wines Evaluated by Provinces and Ministries

(4) General White Wines

General white wines account for most of the production of wines, which are inexpensive and acceptable to the people. Some are also of good quality. Most of this liquor is produced by the liquid method.　

4, according to the high and low degrees of liquor

(1) a high degree of liquor

This is China's traditional method of production of white wine formed by the degree of 41 degrees or more, more than 55 degrees or more, generally not more than 65 degrees. (2) low-degree liquor

The use of the degradation process, the degree of alcohol is generally 38 degrees. There are also more than 20 degrees.

Types of beer

China's latest national standards: beer is barley malt (including special malt) as the main raw material, plus hops, brewed by yeast fermentation, carbon dioxide, sparkling, low alcohol (2.5-7.5%) of various types of cooked fresh beer.　

Beer is the world's largest sales of low-alcohol beverage, many varieties, generally according to the production method, product concentration, the color of the beer, the object of consumption of beer, beer containers, beer fermentation of the yeast used in the species to be divided.　

Beer can be divided into:

1, light-colored beer

Light-colored beer color in 5-14EBC units, such as: high concentration of light beer, is the original wort concentration of more than 13% (m/m) of the beer; medium concentration of light beer, the original wort concentration of 10-13% (m/m) beer; low concentration pale beer, is the original wort concentration of 10% (m / m) below the beer; dry beer (high fermentation beer), the actual degree of fermentation of 72% or more of the pale beer; low alcohol beer, alcohol content of 2% (m / m) [or 2.5% (v / v)] below the beer.　

2, strong-colored beer

Strong-colored beer in 15-40 EBC units of color, such as: high concentration of strong-colored beer, the original wort concentration of 13% (m/m) above the strong-colored beer; low concentration of strong-colored beer, is the original wort concentration of 13% (m/m) below the strong-colored beer; strong-colored dry beer (high degree of fermentation of beer), the actual fermentation degree of 72% or more of the strong-colored beer. degree of 72% or more of the strong color of the beer.　

3. Stout

Stout beer color is greater than 40EBC units.　　

4, other beers

In the raw and auxiliary materials or production process, there are some changes to become a unique flavor of the beer. Such as: pure draft beer: this is in the production process without heat treatment sterilization, can achieve a certain biological stability of the beer. All-malt beer: all malt as raw materials or part of the barley instead of using leaching or boiling method of saccharification brewing beer. Wheat beer: Beer brewed with wheat malt as the main raw material (more than 40% of the total raw material), using the top fermentation method or the bottom fermentation method. Turbid Beer: This type of beer has a certain amount of live yeast in the finished product, with a turbidity of 2.0~5.0 EBC turbidity units. According to the production method, beer can be categorized into fresh beer and cooked beer. Fresh beer refers to the beer after packaging, not after low temperature sterilization (also known as pasteurization) and sales of beer, this kind of beer is generally sold on the spot, the preservation time should not be too long, in the low temperature is generally a week. Cooked beer, is the beer after packaging, after low temperature sterilization of beer, preservation time is longer, up to about three months.　　

By the packaging container of beer, it can be divided into bottled beer, keg beer and canned beer. Bottled beer is available in 350 milliliters and 640 milliliters; canned beer is available in 330 milliliters.　

By consumption object can be divided into ordinary beer, non-alcoholic (or low alcohol) beer, no sugar or low sugar beer, sour beer and so on. Non-alcoholic or low alcohol beer is suitable for drivers or people who do not drink alcohol. Sugar-free or low-sugar beer is suitable for diabetics. Shelf life of beer: Bottled and bottled matured beer has a shelf life of not less than 120 days (excellent and first class) and 60 days (second class). Bottled fresh beer has a shelf life of not less than 7 days. Canned and kegged fresh beer has a shelf life of not less than 3 days. According to China's latest national standards, wine is based on fresh grapes or grape juice as raw materials, made by yeast fermentation, alcohol not less than 7% (v/v) of all types of wine.　

Wine is divided into three categories, namely red wine, white wine and rosé wine, according to the color of the wine.　

Based on the sugar content of the wine, it can also be divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. White wines can be subdivided in the same way into dry white wines, semi-dry white wines, semi-sweet white wines and sweet white wines.　

According to the national standard, the sugar content of various wines is as follows:

Dry wines, containing less than or equal to 4.0g/L of sugar (in glucose);

Semi-dry wines, containing 4.1-12.0g/L of sugar;

Semi-sweet wines, containing 12.1-50.1g/L of sugar;

Sweet wines, containing equal to or greater than 50.1g/L of sugar. Containing sugar equal to or greater than 50.1g/L.

Divided into three categories according to the pressure of carbon dioxide in the wine:

Still wine (including flavored wines), which does not contain carbon dioxide produced by its own fermentation or artificially added carbon dioxide.　

Sparkling wine (sparkling wine), which contains carbon dioxide produced by re-fermentation of the wine with added sugar or pressed in artificially, and whose carbon dioxide content in the wine is maintained at a pressure of 0.35 MPa (3.5 bar) or more at 20°C, with an alcohol content of not less than 8% (v/v). Champagne is a sparkling wine, and in France it is stipulated that only sparkling wines produced in the province of Champagne can be called Champagne. Grape sparkling wine, the carbon dioxide in wine is produced by fermentation or added by artificial methods, the carbon dioxide content of its wine at 20 ℃ to maintain the pressure of 0.0510 ~ 0.25 MPa (0.51 ~ 2.5 bar), the alcohol content is not less than 4% (v/v).　　

In addition, wine is reprocessed to produce flavored wines and brandies. Depending on the variety, the production technology is different.　

Flavored wines, also known as aperitif wines, are made by adding a small amount of edible and flavor-enhancing substances to the wine. According to the different main aromatic substances added to the wine, it can be divided into bitter, floral, fruity and aromatic types. China's Mimosas belong to this type. Brandy is a distilled spirit made by distilling wine. Some brandy can also be made from other fruits, but the name of the raw fruit, such as cherry brandy, apple brandy and plum brandy