What categories of wine are customarily divided into in China and what are their characteristics? Please list them again.

1. According to raw materials According to the different raw materials used in brewing, they can be divided into three categories: 1.

Grain wine is wine produced with grain as the main raw material.

For example, sorghum wine, glutinous rice wine, rice wine, etc.: 2.

Fruit wine is wine produced with fruits as raw materials, such as wine, cider, orange wine, pear wine, champagne, etc.; 3.

Grain-substitute wine is wine produced with raw materials other than grains and fruits, such as wild plant starch raw materials or sugar-containing raw materials. It is customarily called grain-substitute wine, or substitute wine.

For example, wine produced with raw materials such as qinggangzi, dried sweet potato, cassava, banana taro, molasses, etc. are all grain substitute wines.

2. According to production technology At present, according to the characteristics of production technology, it can be divided into three major categories: 1.

Distilled wine, this is wine that must go through the distillation process in the production process to obtain the final product.

Such as Chinese liquor, foreign brandy, whiskey, vodka, rum, arak, etc.; 2.

Fermented wine, also known as non-distilled wine, forms the final product without distillation during the production process.

Such as rice wine, beer, wine and other fruit wines; 3.

Prepared wine (also known as reconstituted wine), as the name suggests, prepared wine is formed by using distilled wine or fermented wine as the base, and then artificially adding sweeteners, spices, pigments, or soaking medicinal materials, peels, fruits, animals and plants, etc.

The final product is wine, such as dew wine, champagne, sparkling wine, medicinal wine, tonic wine, etc.

3. Classification according to fermentation characteristics is also a common method.

Can be divided into three types; 1.

Liquid liquor, that is, liquor produced using alcohol technology, is all ordinary liquor.

2.

Semi-liquid French liquor mainly includes rice shochu and rice wine from Guangdong and Guangxi.

3.

Solid-state liquor, Daqu liquor and Xiaoqu liquor brewed using my country's traditional solid-state fermentation process are all included in this list.

4. According to the alcohol content, it is customary to divide wine into high-alcohol wine (also known as hard wine abroad) and low-alcohol wine.

The former includes my country's liquor (shochu) and foreign liquor produced by distillation technology.

The latter includes fermented wines.

Since there is no unified standard for measurement at home and abroad, fermented wines are generally distinguished based on their alcohol content being below 20.

For example, high-alcohol wine and low-alcohol wine can be further divided: 1. High-alcohol wine can be divided into high-alcohol liquor (above 50°), reduced-alcohol liquor (also called medium-alcohol liquor, 40-50°), and low-alcohol liquor (40°

the following).

2.

As for the classification of low-alcohol wines, no one has yet studied the classification method because there are many types of wines and the alcohol content of the wines varies greatly.

However, since 1980, foreign countries have effectively and clearly differentiated beer.

The alcohol content of general beer is between 3.5 and 5%. Therefore, abroad, the alcohol content of 2.5 to 3.5% is called light beer, the alcohol content of 1 to 2.5% is called low alcohol beer, and the alcohol content of less than 1% is called light beer.

Alcohol-free beer.

5. Classification based on food pairing and drinking methods: According to the way Western food is paired, drinks can be divided into pre-dinner wine, table wine, dessert wine, after-dinner dessert wine, spirits, beer, soft drinks and mixed drinks (including cocktails).

kind.

6. According to the characteristics of the product, wine can be divided into six categories according to the characteristics of the product: white wine, rice wine, fruit wine, beer, medicinal wine and prepared wine.

Among these six categories of wine, according to the color of the wine, it can be divided into colored wine and colorless wine.

Rice wine, fruit juice, beer, medicinal wine and prepared wine are colored wines, while white wine is colorless wine.

Generally, colored wine has a lower alcohol content, while colorless wine has a higher alcohol content.

Among colored wines, the taste can be divided into sweet, semi-sweet, dry and semi-dry according to the degree of sweetness.

The sweet ones are called sweet or semi-sweet; the unsweet ones are called dry or semi-dry.

"Qian" is derived from the English Dry.

Taking wine as an example, "dry" wine contains less than 0.5% sugar and tastes not sweet; "semi-dry" wine contains 0.5-1.2% sugar and has a very weak sweet taste; "semi-sweet" wine contains 1.2% sugar.

-5%, with a sweeter taste; "sweet" type, with more than 5% sugar content, with a sweet taste.

my country's rice wine is also classified according to the Western classification method of wine.

Beer is colored wine, and can be divided into three categories: yellow beer, dark beer, and white beer (made from wheat) according to the depth of color.

Colorless wines such as Maotai, Dong, Xifeng, etc. are often called liquor because they are colorless and transparent.

In fact, baijiu is not white wine.

Colorless wine can be divided into low-alcohol wine, medium-alcohol wine, and high-alcohol wine according to alcohol content.

The percentage of alcohol content is called the degree of wine, and every 1% it contains is called one degree.

Generally, those with 40 degrees or below are called low-alcohol liquors, those with 40 to 50 degrees are called medium-strength liquors (also known as reduced-alcohol liquors), and those with 50 degrees or above are called high-alcohol liquors.

In liquor, there are different classification methods.

According to different production process methods, it can be divided into three categories, namely liquid method liquor, semi-liquid method liquor, and solid method liquor.

In solid-state liquor, it can be divided into four categories according to the size of the koji pieces used: Daqu liquor, Xiaoqu liquor, mixed large and small koji liquor and bran koji liquor.