What are the varieties of wine?

The types of wine can be basically divided into three categories according to their properties, namely fermented wine, distilled wine and mixed beverage wine (hereinafter referred to as mixed wine):

(1) Fermented wine refers to low-alcohol wine made from grains and fruit juice, including wine, beer, yellow wine and fruit wine.

(2) Distilled liquor refers to highly distilled liquor distilled from the above-mentioned fermented raw liquor or fermented mash and fermented grains, including China liquor, French brandy, whisky, Dutch gin, vodka, rum and tequila.

(3) The preparation of beverage wine takes fermented raw wine or distilled wine as the main raw material, with certain color, aroma and taste raw materials, and is made through the specified technological process. Including cocktails, liqueurs, medicinal liquor, etc.

According to the manufacturing process, most of the current wines can be classified into these three categories: brewing wine, distilled wine and mixed wine.

1, brewing

Homebrewed wine is an alcoholic beverage made by fermenting raw materials and storing them in a certain container for a certain period of time. The alcohol content of this wine is generally not high, generally not exceeding 10%. This kind of wine mainly includes beer, wine and rice wine.

Beer is the general name of alcoholic beverages produced by malt, hops, water and yeast fermentation. Beer is divided into bottom fermented beer and top fermented beer according to fermentation technology. Bottom fermented beer includes dark beer, dry beer, light beer, cellar beer and Munich beer, while top fermented beer includes light beer, bitter beer, rye beer and Scottish light beer.

Wine is mainly made from fresh grapes. According to the different manufacturing processes, it can be divided into ordinary wine, sparkling wine, alcohol fortified wine and mixed wine. Ordinary wine is the red wine, white wine and pink wine we usually drink. Champagne is the most famous sparkling wine. Only sparkling wine produced in Champagne region of France can be called champagne, while sparkling wine produced in other parts of the world can only be called sparkling wine. The representatives of alcohol fortified wine are sherry and wine. Mixed wine such as absinthe.

Rice wine is mainly made from rice and glutinous rice by mixed fermentation with distiller's yeast. Its representatives are yellow rice wine from China and sake from Japan.

2. Distilled wine

The manufacturing process of distilled liquor generally includes four processes: raw material crushing, fermentation, distillation and aging. This wine is purified by distillation, so its alcohol content is high. According to the different brewing materials, it can be divided into the following categories.

(1) China liquor. Generally, raw materials such as wheat, sorghum and corn are fermented, distilled and aged. There are many kinds of liquor in China, and the classification methods are also varied.

(2) brandy. It is distilled liquor made from fruit. Brandy refers to distilled liquor made from grapes. Other brandies include Calva Duo and cherry brandy.

③ Whiskey. It is distilled liquor made from pretreated grains. These grains are mainly barley, corn, rye and wheat, or other grains. The special process of fermentation and aging has long given whisky a unique flavor. The aging process of whisky is usually completed in charred oak barrels. Different countries and regions have different production processes, and the whisky products in Scotland, Ireland, Canada and the United States are the most famous.

(4) vodka. Vodka can be brewed from any fermentable raw material, such as potatoes, barley, rye, wheat, corn, beets, grapes and even sugar cane. Its biggest feature is that it has no obvious characteristics, aroma and taste.

(5) tequila. Tequila is distilled liquor made from tequila.

(6) rum. Rum is mainly made from sugarcane by fermentation and distillation. Generally divided into light rum, dark rum and aromatic rum.

(7) the degree of pine nut wine. People usually call it Jin Jiu according to its English pronunciation, and some people call it gin and Jin Jiu, which are distilled spirits with spices. Some people use the blending method earlier, so some people include it in the blended wine.

Step 3 blend wine

Blended wine is a blended wine with special color, fragrance, taste and shape based on brewed wine, distilled wine or edible alcohol, and added with various natural or artificial raw materials.

There are many famous mixed wines in China, such as Tiger Bone Wine, Ginseng Wine and Bamboo Leaf Green.

There are many kinds of mixed wines abroad, including aperitif and liqueur.

Brandy-Brandy is a wine made of grapes and various fruits through fermentation, distillation and other processes, collectively known as brandy. Its preparation method is to mix the materials produced in the above process.

How many kinds of wine are there?

There are so many kinds of wine that no one can tell how many kinds of wine there are in the world. This is because there are many kinds of raw materials that can be used for brewing, and the brewing methods and techniques are different, which forms the colorful family of "wine". However, we can still classify wines according to different types. Although the classification method of wine is not uniform, it is customary to divide wine into three categories according to the main characteristics of brewing technology:

(1) Fermented wine (also known as brewed wine): that is, the wine obtained by fermenting raw materials with alcohol is usually low in alcohol content, such as yellow rice wine, beer, wine and other fruit wines.

(2) Distilled liquor: that is, the liquor obtained by distillation technology after the raw material alcohol is fermented, that is, the liquor with high alcohol content is distilled with fermented liquor, such as brandy, whisky, gin, vodka, rum and China liquor, which constitute the six largest distilled liquors in the world.

(3) Blending wine: based on distilled wine or fermented wine (wine base), a certain proportion of sweet auxiliary materials, aromatic raw materials or Chinese herbal medicines, peels, fruits, etc. are added. It is artificially mixed and aged, and its alcohol content is between fermented wine and distilled wine, such as various liqueurs, absinthe and osmanthus flowers.

According to the traditional classification habits, China wines can be divided into seven categories, namely: white wine, yellow wine, beer, wine, fruit wine, medicated wine and other wines. Other wines refer to wines other than the first six categories, such as brandy, whisky, gin, vodka, rum and other so-called foreign wines.

In addition, using the same brewing material, different wines can be obtained due to different brewing methods and techniques, such as red grape varieties (red skin and white meat), red wine, pink wine and white wine can be obtained by fermentation, and brandy can be obtained by distillation of wine; Liqueur and absinthe can be obtained by special technology. Therefore, grapes can be used as raw materials for brewing wine, brandy (distilled wine) and liqueur (mixed wine).

I used to measure people's living standards by the kind of wine they drank, that is, the poor drank white wine, the well-off drank beer and the rich drank wine. Although this is not an absolute standard, in the economically developed areas of China, with the improvement of people's living standards, the consumption boom of wine is quietly rising.

What kind of wine do you have?

1, according to the brewing method

Brewed wine (fermented wine), distilled wine and mixed wine

2, according to the raw materials

Fruit wine (including wine), grain wine and grain wine substitutes.

3, according to the alcohol content

Spirits, low-alcohol liquor

4. According to the characteristics of wine.

Liquor, yellow wine, fruit wine, beer, medicated wine, mixed wine, liqueur, semi-liqueur, dry wine, brandy, whisky, vodka, gin, tequila, rum, soju, sake, liqueur, port wine, musk wine, ice wine, noble wine and so on. . . many

What kinds of fruit wine are there?

Classification of (1) fruit wine

1, hawthorn wine: Hawthorn, also known as red fruit, has bright color, refreshing sour taste, mellow and long taste and outstanding flavor after brewing. Drinking hawthorn wine in moderation has the effects of promoting digestion, resolving food stagnation, invigorating spleen and appetizing.

2. Cider: It is a wine brewed from apples of Guoguang, Red Banana, Huang Xiangjiao and Hongyu. The wine is amber and has the aroma of apples; Extraordinary flavor, sweet and slightly sour taste. The wine is rich in vitamins, malic acid and citric acid besides some nutrients in apples. Malic acid has a certain effect on preventing arteriosclerosis.

3. Citrus wine: This wine is made of citrus and mainly produced in southern provinces. Citrus wine is orange yellow or light yellow, with bright color, obvious citrus aroma and delicious and sweet taste.

4. Berry wine: There are many kinds of berries in China, both wild and cultivated, with bright colors and full flesh, so the wine brewed is bright in color and has a unique rich aroma.

5. Raspberry wine: Raspberry is a special fruit in the south of China, which has two kinds: cultivated and wild. This wine is bright red and has the natural aroma of raspberries.

6. Litchi wine and pineapple wine: Litchi and pineapple are specialty fruits in high temperature areas in southern China. Its wine has a unique fresh fruit flavor and sweetness.

6. Mulberry wine: There are many mulberry trees planted in the southern provinces of China, so it is best to use their fruits to make wine. Mulberry wine is bright red in color, with mulberry flavor, sweet and delicious. In addition, there are many fruit wines made from common fruits such as pears and apricots, and kiwi wine rich in vitamin C.

(2) Quality identification of fruit wine

1, color: white wine is transparent, with no attachments, no suspended matter and no precipitation. Generally, it is required to be close to the color of fruit.

2. Aroma: There must be the aroma of fruit raw materials and the aroma of fruit wine ester, which will smell clear and comfortable and give people a pleasure. Some fruit wines on the market are artificially prepared and lack natural and harmonious aroma.

3, taste: sweet fruit wine, should be sweet and refreshing, cool but not thin, sweet but not greasy, mellow but not strong, fragrant but not bright; Dry fruit wine should be fast, refreshing, comfortable, clean, full and harmonious. When selecting fruit wine, we should pay special attention to the difference between it and dew wine besides sensory quality identification. Some names of dew wine are easily confused with fruit wine, so we should choose them strictly. Fruit wine is a kind of pressed wine fermented from fruit, while dew wine is a mixed wine made of edible alcohol, sugar, pigment, perfume and citric acid. Fruit wine is a low-alcohol wine with alcohol content below 20 degrees, and dew wine is a moderate wine with alcohol content of 20-30 degrees. Fruit wine has the inherent color of fruit, clear and shiny, and has the fruit aroma and fermented wine aroma that this product should have. The wine is mellow and delicate, sweet but not greasy, dry but not astringent, and the wine quality is relatively poor.

There are several kinds of wine.

Classification of China wines;

China has a long history of brewing, and in the long-term development process, many fine wines known as "divine products" or "manna" have been brewed. In the Tang Dynasty (6 18-907), famous poets such as Li Bai, Bai Juyi and Du Fu all had well-known wine poems. According to historical records, people in China had the habit of drinking in the Shang Dynasty (about 3700 years ago), and they used drinking to worship the gods. After the Han Dynasty (25- 189) and the Tang Dynasty, the production of all kinds of liquor, medicinal liquor and fruit wine developed to a certain extent except yellow rice wine.

There are many kinds of Chinese wines with unique styles, which can be roughly divided into:

1, according to alcohol content:

High alcohol content (5 1%-67%)

Moderate alcohol (38%-50%)

Low alcohol (less than 38%)

2, according to the sugar content of wine:

Sweet white wine (over 10%)

Semi-sweet liquor (5%- 10%)

Semi-dry liquor (0.5%-5%)

Dry liquor (less than 0.5%)

3. According to the manufacturing method of wine:

Brew wine

tequila

Mixed wine

4, according to the type of goods:

Chinese Baijiu

yellow rice wine

beer

fruity wine

medicinal liquor

Imitation of foreign wine

Second, yellow rice wine:

Yellow rice wine is a unique traditional brewing wine in China with a history of more than 3,000 years. It is named yellow rice wine because its wine is yellow. Yellow rice wine is made of glutinous rice, rice or millet as the main raw materials through cooking, saccharification, fermentation and pressing. Yellow rice wine is a low-alcohol (15%- 18%) original juice wine, with golden or reddish brown color, containing sugars, amino acids, vitamins and various extracts, and high nutritional value. The finished yellow rice wine was sterilized by decocting method and sealed in a pottery jar. The older the wine, the more fragrant it is in the pottery altar, also called old wine.

Classification of yellow rice wine:

There are many varieties of yellow rice wine, with different production methods and flavors. They are mainly produced in the lower reaches of the Yangtze River in China, especially in Shaoxing, Zhejiang. Yellow rice wine can be roughly divided into:

1, divided by raw materials and koji

yellow rice wine

Wine and wheat koji are used as saccharifying agent and starter. Mainly produced in southern China.

Xiaomi rice wine

Bran koji made by Aspergillus oryzae was used as saccharifying starter. Mainly produced in northern China.

Rice wine

It is an improved yellow rice wine, with Mitraga yeast as saccharifying starter. Location: China, Jilin and Shandong.

Monascus yellow rice wine

Using glutinous rice as raw material and red yeast as saccharifying starter. Location: China, Fujian and Zhejiang.

2, according to the production method:

Rice wine is soaked in water for two days and two nights, then steamed into rice, and then sprayed with cold water to reach the optimal temperature for saccharification and fermentation. Mixing with medicated liquor, special wheat starter and water, saccharifying and fermenting for 45 days. This method is mainly used in the production of sweet yellow rice wine.

Tanmi rice wine

Soak glutinous rice in clear water 16 to 20 days, take out rice grains, and separate slurry. The rice grains are steamed into rice, then spread on bamboo mats and cooled with air to reach the predetermined fermentation temperature. Adding a certain amount of distiller's yeast, wheat yeast, clear water and rice pulp, saccharifying and fermenting for 60-80 days. The quality of yellow rice wine produced by this method is generally better than that produced by drenching rice.

Rice wine by feeding method

Divide glutinous rice raw materials into several batches. The first batch of yeast was made from inverted rice, and then new raw materials were added in batches to keep the fermentation going. Compared with yellow rice wine produced by pouring rice and spreading rice, the yellow rice wine produced by this method has deeper fermentation and higher utilization rate of raw materials. This is one of the ancient brewing methods in China. It was popular as early as the Eastern Han Dynasty. This traditional craft is still used in many places in China. The famous Shaoxing yellow rice wine is its typical representative.

3. According to taste or sugar content:

Sweet white wine (over 10%)

Semi-sweet liquor (5%- 10%)

Semi-dry liquor (0.5%-5%)

Dry liquor (less than 0.5%)

4, according to other different ways:

Name the wine according to its color:

Ruyuan red wine (amber)

Bamboo leaf green (light green)

Black wine (dark black)

Red wine (red and yellow)

According to the different processing technology:

Rice wine (raw rice consumption increased)

Old-fashioned wine (acid water soaked in rice is repeatedly boiled instead of acid water soaked in rice to increase acidity, which is used to cultivate yeast)

Named according to the packaging method:

Flower carving (painting and carving various patterns and patterns outside the jar)

Named according to special purpose:

Daughter red (when the daughter was born, she buried the jar in the ground and took it out when she got married to toast the guests)

Third, China liquor:

Liquor is a traditional distilled liquor in China. Also known as "shochu" and "... >>

What kinds of liquor are there in the market? What are the famous ones?

The flavor types of China liquor are rich and varied, mainly including Maotai-flavor, Luzhou-flavor, Fen-flavor, Feng-flavor, Rice-flavor and both.

① Maotai-flavor type, also known as Maoxiang type, represented by Kweichow Moutai.

② Luzhou-flavor, also known as Luzhou-flavor, is represented by Luzhou Laojiao Tequ in Sichuan.

③ Fenxiang, also known as Fenxiang, is mainly represented by Fenjiu in Xinghua Village, Shanxi Province.

④ Rice-flavor type, a kind of Xiaoqu rice soup represented by Guilin Sanhua wine.

⑤ Double-flavor liquor, commonly known as compound-flavor liquor, is Feng-flavor liquor with more than two main flavor types, mainly represented by xifeng liquor, Shaanxi Province, and Xifeng Flat Peach Liquor with Feng-flavor liquor and Luzhou-flavor liquor is used for birthday wine.

What kinds of liquor are there? Please list some.

It depends on what to distinguish. There are differences in fragrance and craftsmanship. There are also brand representatives, and there are many kinds of liquor. The original liquor is famous for its Luzhou-flavor liquor.

What kinds of wine do you have?

There are hundreds of specific drinks, so many. However, there are not many famous, well-known and ordinary. At present, the most common beverages in China are liquor, beer, wine, champagne, brandy, whisky and cocktails. They are not only outstanding among all kinds of wines, but also quite representative.

In order to master the main characteristics of these main drinks, so as to drink them correctly, profitably and harmlessly, here are some introductions for you.

1, white wine

The drinks introduced here, except liquor, are imported from western countries for the second time. These western drinks now have a rather modern name, called foreign wine. Only liquor is the real China product.

Characteristics of (1) Liquor

Liquor, also called shochu, is drunk for nothing. It is a kind of wine made of sorghum, corn, sweet potato and other grains, or some fruits through fermentation and distillation. Generally, there is no color, and the alcohol content is mostly high, which belongs to typical spirits. Liquor can be produced all over China, but it can be divided into various flavor types because of different technologies. At present, the most famous liquors are Maotai Liquor, Wuliangye Liquor, Jiannanchun Liquor, Jiugui Liquor and so on.

(2) Drinking alcohol

Liquor can be drunk clean, can also be used to assist food and meals, and sometimes can even be used as a primer. But liquor can't be mixed with other soft drinks, such as liquor, soda and cola, otherwise it will be easy to get drunk.

When drinking white wine on formal occasions, pay attention to using special porcelain cups or glasses to hold the wine. They don't eat much, so they pay attention to "respect people with wine" and "drink it all at once" when drinking liquor. When drinking liquor, there is usually no need to heat it, add ice or dilute it with water.

2. beer

Beer is a wine with a long history invented by foreigners. Strictly speaking, in foreign countries, people mainly regard beer as a daily drink, not real wine. However, for most people in China, it is the most famous and popular "foreign wine".

(1) Characteristics of Beer

Beer is also called ale. It is a wine fermented from barley and hops. It contains a lot of foam and special fragrance, tastes slightly bitter and has a low alcohol content, generally around 4 degrees.

At present, all countries in the world produce beer, but it is mainly divided into Germany, Czech Republic and Denmark. According to different technologies, there are draft beer, cooked beer, yellow beer, dark beer and red beer. Well-known beer brands include German Baker, Dutch Heineken, Danish Carlsberg, American Budweiser, Japanese Asahi, China Qingdao, Yanjing and so on.

(2) Drink beer

When drinking beer, you should generally use an inverted triangle or a beer cup with a handle. The best temperature for drinking is about 7 degrees Celsius. Do not add ice or freeze for a long time. When drinking beer, pay attention to gulp it.

In foreign countries, you can't drink beer at parties. However, in China, it often appears at social dinners. In addition, it can fully relieve summer heat and quench thirst.

3. wine

At present, the only thing that keeps pace with foreign countries in drinking fashion is the ability of Chinese people to appreciate wine. As a table wine in a formal banquet, wine has always been in the supreme position. In recent years, it has also become popular in China.

(1) Characteristics of wine

Wine is a kind of wine brewed by fermentation with grapes as the main raw material. Its alcohol content is not high, its taste is pure and beautiful, and it is rich in nutrition. According to different colors, wine can be divided into white wine, red wine and pink wine. According to the different sugar content, wine can be divided into dry type, semi-dry type, slightly dry type, slightly sweet type, semi-sweet type and sweet type. Now, dry wine is the most popular. The so-called "dry" here means basically no sugar. In wine, the alcohol content is about 12 degrees. In the world, the most famous wine is produced in Bordeaux, France.

(2) Drinking wine

Wine can be used not only with meals, but also alone. Drinking different wines requires different temperatures. Liquor should be drunk at around 7 degrees Celsius, so add ice. Red wine, on the other hand, is best drunk at 18 degrees Celsius, and ice cubes are not recommended. When drinking wine, use a special goblet. But when drinking white wine, you should hold the foot of the cup; When drinking red wine, pay attention to holding the cup. It is not correct to mix coke or sprite with wine.

Pink wine, also called rose wine. Its taste and drinking method are similar to that of white wine, and because of its soft color ...

Classification of China wines

Types of China wines

Chinese hard liquor

In modern times, liquor is divided into three categories: solid liquor, solid-liquid liquor and liquid liquor.

1, according to the types of koji used and the main technology, the main types of solid liquor are:

(1) Daqu Liquor

Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.

(2) Xiaoqu Liquor

Xiaoqu takes rice as raw material, mostly semi-solid fermentation, and southern liquor is mostly Xiaoqu wine.

(3) bran koji wine

This was developed on the basis of Yantai operation law after liberation. Pure Aspergillus and pure distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because of the low production cost, this kind of wine is adopted by most wineries, and the output is also the largest. Take the public as the object of consumption.

(4) mixed koji liquor

Mainly Daqu and Xiaoqu mixed wine.

(5) Other saccharifying agents are used to make wine.

This is white wine brewed with glucoamylase as saccharifying agent and active dry yeast (or aroma-producing yeast).

The types of liquor by solid-liquid combination method are:

(1) semi-solid and semi-liquid fermented liquor

This liquor is 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.

(2) Chuanxiang Liquor

This kind of wine is brewed by the cross-aroma process, and its representatives are: Sichuan Tuopai wine, etc. There is also a kind of essence-series steamed wine, which is made by adding essence to fermented grains and then series steaming.

(3) Blending liquor

The wine is made by blending solid wine (not less than 10%) with liquid wine or edible alcohol in a proper proportion.

Liquid fermentation broth

Also known as "one-step" liquor, the production process is similar to alcohol production, but it absorbs some traditional techniques of liquor, and the quality of liquor generally doesn't matter; Some processes are compensated by aroma-producing yeast.

In addition, there is a special blended liquor, which is based on edible alcohol and blended with edible essence.

2. According to the flavor of the wine.

This method is used to classify wines according to the characteristics of main aroma components. In the evaluation of national wine, wine is often graded in this way.

(1) Maotai-flavor liquor

Also known as Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.

(2) Luzhou-flavor liquor

Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu, etc. Is a representative, characterized by rich aroma, sweet and delicious. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places.

(3) Fen-flavor liquor

Fenjiu, also known as Fen-flavor liquor, is characterized by its pure flavor, using steaming and dregs-removing fermentation technology and fermenting in vats on the ground. (4) Rice-flavor liquor

Guilin Sanhua Liquor, with rice as raw material and Xiaoqu as saccharifying agent, has pure rice flavor.

(5) Other aromatic liquors

The main representatives of this kind of wine are xifeng liquor, Dongjiu and Baisha Liquor. , its fragrance type has its own characteristics. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method.

3, according to the quality of wine

(1) national wine

The national appraisal of the best quality wine and liquor evaluated by the state has been carried out five times. Maotai, Fenjiu, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and other liquors have been rated as famous wines in previous national wine tasting.

(2) National quality wine

The evaluation of national high-quality wine and famous wine is carried out simultaneously.

(3) The provinces and departments identify famous wines.

(4) Ordinary liquor

General liquor accounts for the vast majority of liquor production, and its price is low, which is accepted by the people. Some of them are of good quality. This kind of liquor is mostly produced by liquid method.

4, according to the level of alcohol

(1) high-alcohol liquor

This is the liquor formed by the traditional mode of production in China. The alcohol content is above 465,438+0 degrees, mostly above 55 degrees, and generally not more than 65 degrees. (2) Low alcohol liquor

Using degreasing process, the alcohol content is generally 38 degrees. There are also more than 20 degrees.

Types of beer

According to the latest national standard in China, beer is brewed with barley malt (including special malt) as the main raw material, hops and yeast, and contains dioxygen. & gt

What kinds of liquor are there?

Liquor is classified according to its flavor, and the academic school is subdivided into thousands of kinds. This is too abstruse and impractical for ordinary people. Each liquor has its own unique flavor, and different flavors of liquor have different tastes. In fact, there are mainly the following types of liquor flavors on the market at present: Maotai-flavor liquor Maotai-flavor liquor is named after its sauce flavor similar to soybean fermentation, represented by Kweichow Moutai, also known as "Maoxiang". Its style features-light yellow and transparent, outstanding sauce flavor, elegant and delicate, full-bodied, long aftertaste, and lasting fragrance in empty cups. Maotai-flavor liquor is made from wheat by high-temperature koji-making, high-temperature stacking fermentation, eight times of sand-returning fermentation and aging for many years. Luzhou-flavor liquor Luzhou-flavor liquor is also called "Luzhou-flavor liquor" because it has a strong flavor and is represented by LU ZHOU LAO JIAO CO.,LTD liquor in Sichuan. Its style features-colorless and transparent (yellowish is allowed), strong cellar fragrance, sweet and mellow, harmonious fragrance, clean and refreshing tail. Luzhou-flavor liquor was fermented in old pits, mixed steaming and continuous fermentation. In addition to LU ZHOU LAO JIAO CO.,LTD, Wuliangye, Tuopai Qujiu, Jiannanchun and Quanxing Daqu in Sichuan, Gu Jing Distillery in Anhui, Shuanggou Daqu and Yanghe Daqu in Jiangsu and Song He Cold Liquid in Henan all belong to this category. Fen-flavor liquor Fen-flavor liquor is also called Fen-flavor liquor because of its elegant fragrance, represented by Fen-flavor liquor in Xinghua Village, Shanxi Province. Its style features are-colorless and transparent, pure fragrance, mellow, sweet and soft, natural and harmonious, and clean aftertaste. The main components of perfume are ethyl acetate and ethyl lactate. Fen-flavor liquor adopts traditional steaming, burning and pit fermentation processes. Besides Fenjiu, Baofeng Liquor in Henan and Yellow Crane Tower Liquor in Wuhan, Hubei all belong to this category. Fengxiang Liquor Fengxiang Liquor is elegant and slightly fragrant, represented by xifeng liquor, Shaanxi. Its sensory characteristics are-colorless and transparent, mellow and elegant, full-bodied, sweet and refreshing, harmonious flavor, clean and long tail. Its style characteristics and flavor substance content are between faint scent and strong fragrance. Drum-flavor liquor and fermented Maotai-flavor liquor have a unique "oily taste", which should be difficult for consumers in Taiwan Province, represented by Yubing Shaojiu in Shiwan, Guangdong. Its style features are-clear and clear, unique flavor of black beans, mellow and smooth, clean and refreshing aftertaste. The key to the flavor formation of douchi is to soak distilled rice wine in a certain amount of raw fat pork to form a typical flavor. Sesame-flavor liquor Sesame-flavor liquor, as its name implies, has a fragrance similar to that of fried sesame. Taking Jinggan Liquor in Shandong as the representative. Its style is characterized by clear (yellowish) transparency, outstanding sesame fragrance, elegant and mellow, dry and harmonious, and sesame fragrance at the net tail. Besides Jingzhi's white dry wine, Jianglun's Meilanchun wine also belongs to this category. Rice-flavor liquor Rice-flavor liquor is fragrant and elegant, represented by Sanhua liquor in Guilin, Guangxi. In addition to Sanhua wine, Quanzhou Xiangshan wine in Guangxi also belongs to this category. Its style features are-colorless and transparent, elegant honey fragrance, soft entrance, cool taste and pleasant aftertaste. Rice-flavor liquor is brewed by semi-solid fermentation and liquid distillation with rice as raw material and wheat as saccharifying starter. Medicinal liquor The so-called medicinal liquor, as its name implies, has an elegant and comfortable medicinal flavor. This medicinal fragrance is not made by artificially adding Chinese herbal medicine into finished wine or semi-finished wine, but by adding Chinese herbal medicine to make koji and finally fermenting. This kind of liquor is represented by Dong Jiu, the national liquor. Its style features are-clear and transparent, comfortable medicinal fragrance, elegant fragrance, moderate sweetness and sourness, harmonious fragrance and long aftertaste. The aroma of Dongjiu is the characteristic aroma of medicine, ester and acid, and it can also be said to be a compound characteristic aroma. Its style features are-colorless and transparent, elegant honey fragrance, soft entrance, cool entrance and pleasant aftertaste. Tejiu Tejiu has an elegant aroma, represented by the Tejiu in Zhangshu, Jiangxi. Its style is characterized by clear color, rich aroma, pure taste, soft body, harmonious flavor and long aftertaste. Its style characteristics and the content of some flavor substances are between faint scent, maotai scent and strong fragrance. Luzhou-flavor liquor Luzhou-flavor liquor means that liquor has two kinds of aroma, which can be subdivided into "strong maotai flavor" and "strong maotai flavor". The strong in Maotai flavor is represented by Bai Yunbian wine in Hubei. Its style features are-clear and transparent (yellowish), elegant fragrance, comfortable and delicate fullness, harmonious sauce flavor and long aftertaste. Yuquan wine, Heilongjiang Province is the representative of Maotai-flavor type. Its style features are-clear and transparent (yellowish), rich sauce flavor, harmonious flavor, delicate taste and fresh aftertaste. Its technology, style and flavor substance content are between Luzhou-flavor and Maotai-flavor. & gt