Edible alcohol is a kind of water-containing alcohol used in food industry, and its categories and flavor characteristics can be divided into the following categories:

1. According to the alcohol content, it can be divided into high-alcohol liquor (mainly referring to liquor with a temperature of about 61), low-alcohol liquor (generally referring to liquor with a temperature of about 54) and low-alcohol liquor (generally referring to liquor with a temperature below 39).

2. According to the main raw materials used, it can be divided into grain wine, such as sorghum wine, corn wine, rice wine, etc. Dry melon wine (called sweet potato wine and sweet potato wine in some areas); Substitute raw wine, such as powder residue wine, bean curd residue wine, sorghum bran wine, rice bran wine, etc.

3. According to saccharifying starter, it can be divided into Daqu liquor and liquor brewed by Daqu (referring to the shape of Daqu); Xiaoqu liquor, a solid or semi-solid fermented liquor brewed with Xiaoqu; Quick qu wine.

4. According to the flavor types, it can be divided into Luzhou-flavor liquor (also known as Luzhou-flavor liquor, Wuliangye-flavor liquor and cellar-flavor liquor), Fen-flavor liquor (also known as Fen-flavor liquor and mellow liquor) and Maotai-flavor liquor.

The flavor characteristics of edible alcohol mainly come from the contents of aldehyde, acid, ester and alcohol, and different proportions of these impurities will make the flavor of distilled liquor different. As for the taste of each alcohol, you may need to taste it yourself to get an accurate judgment.