Types of liquor and how to categorize them

Classification according to the liquor quill used and the main process

The main types in solid-state method liquor are:

(1) Daqu liquor Daqu liquor, using Daqu as the saccharification fermentation agent, the raw materials of Daqu are mainly wheat and barley, plus a certain amount of bowl beans. Daqu is further categorized into medium-temperature, high-temperature and ultra-high-temperature quarts. Generally, it is solid-state fermentation, and the quality of the brewed wine is better, and most of the famous wines are brewed with Daqu. (2) Xiaoqu wine Xiaoqu is made of rice as raw material, more semi-solid state fermentation, the southern liquor is mostly Xiaoqu wine.

(3) Branqu wine, which was developed on the basis of the Yantai operation method after the liberation of the country, respectively, with pure culture of Aspergillus oryzae and pure cultivation of mother liquor as saccharification and fermentation, with a shorter fermentation time, and due to the lower cost of production, it is adopted by most of the breweries, and the output of this type of wine is the largest. This type of wine has the largest production volume and is consumed by the general public.

(4) The mixing method of liquor is mainly a mixture of large and small curves.

(5) other saccharification agent method of white wine this is the saccharification enzyme as saccharification agent, plus brewing active dry yeast (or raw yeast) fermentation made of white wine. Solid-liquid combination method of white wine are:

(1) half-solid, half-liquid fermentation method of white wine this kind of wine is based on rice as raw materials, the small song as the saccharification of the fermentation agent, the first in the solid state under the condition of saccharification, and then in the semi-solid, semi-liquid fermentation, and distillation of white wine made of the typical representative of the Guilin Three Flowers wine.

(2) string of white wine this white wine made using the string of incense process, its representatives are: Sichuan Tuopai wine, and so on. 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 state method of liquor (not less than 10%) and liquid method of liquor or alcohol in appropriate proportions blended liquor. Liquid fermentation liquor, also known as "one-step" liquor, the production process is similar to alcohol production, but the process draws on some of the traditional technology of liquor, liquor quality 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 by blending and become.

By the aroma of the wine

This method classifies the main aroma components of the wine according to their characteristics, and is often used to categorize the wine at the national level. (1) Saucy white wine is also known as soy-scented white wine, 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 big tunes used are ultra-high temperature wine tunes.

(2) Strongly flavored liquor is represented by Luzhou Laojiao Special, Wuliangye, Yanghe Daqu and other wines, which are characterized by a strong fragrance and sweetness, and the fermentation raw material is a variety of raw materials, mainly sorghum, and the fermentation adopts the mixing and steaming process of renewed residue. 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) The clear-flavored type of liquor, also known as clear-flavored liquor, is represented by Fen Wine, which is characterized by its pure fragrance, the use of the clear-steaming and clear-residue fermentation process, and the use of floor tanks for fermentation.

(4) Rice-flavored baijiu, represented by Guilin Sanhua Wine, is characterized by a pure rice aroma, with rice as the raw material and Xiaoqu as the saccharifying agent.

(5) Other aroma-type liquorThe main representatives of this type of liquor are Xifeng wine, Dongjiu, Baisha liquid, etc., each with its own characteristics of the aroma, the brewing process of these wines using strong aroma, soy sauce, or Fen-type white wine, or Fen-type white wine, some distillation process is also used in the string of aroma method.

By the quality of wine

(1) national famous wine national evaluation of the highest quality of wine, liquor national evaluation, *** carried out five times. Maotai, Fenjiu, Luzhou Laojiao, Wuliangye and other wines in the successive national evaluation will be named famous wine.

(2) National Quality WineThe 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 accepted by the people. Some are of good quality. Most of this liquor is produced by the liquid method.

By the high and low degrees of liquor

(1) a high degree of liquor which is formed by the traditional production methods of our country, the degree of liquor in 41 degrees or more, more than 55 degrees, generally not more than 65 degrees.

(2) low-degree liquor using a downgrading process, the degree of alcohol is generally 38 degrees. There are also more than 20 degrees.