1 according to the koji used and the main technology, the main types of solid liquor are: (1) Daqu liquor, with Daqu as saccharifying starter, Daqu as raw material, mainly wheat and barley, and 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 Liquor takes rice as raw material, which is mostly semi-solid fermentation, while southern liquor is mostly Xiaoqu liquor. (3) bran koji wine was developed on the basis of Yantai operation method after liberation. Pure cultured Aspergillus and pure cultured distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because the production cost is low, it is adopted by most wineries, and this kind of wine produces the most. Take the public as the object of consumption. (4) Liquor by mixed koji method is mainly a mixture of Daqu and Xiaoqu. (5) Liquor by other saccharifying agents This is liquor brewed by saccharifying enzyme fermented by active dry yeast (or aroma-producing yeast). The types of liquor by solid-liquid combination method are: (1) semi-solid and semi-liquid fermentation method. This liquor is made of rice as raw material, Xiaoqu as saccharifying starter, solid saccharification, semi-solid and semi-liquid fermentation and distillation. Its typical representative is Guilin Sanhua Liquor. (2) Chuanxiang Liquor This kind of liquor is brewed by Chuanxiang technology, and its representatives are: Sichuan Tuopai Liquor, 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) Blended liquor This liquor is a liquor made by blending solid liquor (not less than 10%) with liquid liquor or edible alcohol in a proper proportion. Liquid fermented liquor, also known as "one-step" liquor, is similar to alcohol production, but absorbs some traditional techniques of liquor, and the quality of liquor is generally average; 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. According to the aroma types of wine, this method is classified according to the characteristics of the main aroma components of wine. In the evaluation of national wine, wines are often classified in this way. (1) maotai-flavor liquor is also called 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 is represented by Luzhou Laojiao Tequ, Wuliangye and Yanghe Daqu. It is 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, also known as Fenjiu, is characterized by its pure flavor, and it is fermented in vats by cooking and slag removal fermentation. (4) Rice-flavor liquor, represented by Guilin Sanhua Liquor, is characterized by pure rice flavor, with rice as raw material and Xiaoqu as saccharifying agent. (5) Other Luzhou-flavor liquors are mainly represented by xifeng liquor, Dongjiu and Baisha Liquor. , with different flavor types. 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 liquor (1), * * conducted five national-level evaluations of the best quality liquor and liquor. Maotai, Fenjiu, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and other liquors have been rated as famous wines in previous national wine tasting. (2) The evaluation of national high-quality wine and famous wine should be carried out at the same time. (3) Famous liquor appraised by various provinces and ministries; (4) Ordinary liquor, which accounts for the vast majority of liquor production, is cheap and acceptable to the people. Some of them are of good quality. This kind of liquor is mostly produced by liquid method. According to the alcohol content (1), high-grade liquor is the liquor formed by traditional production methods in China. The alcohol content is above 4 1, mostly above 55, and generally not more than 65. (2) Alcoholization technology is adopted for low-alcohol liquor, and the alcohol content is generally 38 degrees. There are also more than 20 degrees. [Edit this paragraph] Beer is classified according to wort concentration. Beer belongs to low concentration type: wort concentration is 6 ~ 8 (Bahrain sugar) and alcohol content is about 2%. It can be used as a refreshing drink in summer, but its disadvantages are poor stability and short storage time. Medium-strong type: the wort concentration is 10 ~ 12, with 12 as the common type, and the alcohol content is about 3.5%, which is the main variety of beer production in China. High concentration type: wort concentration is 14 ~ 20, and alcohol content is 4% ~ 5%. The beer has long production cycle, high solid content and good stability, and is suitable for storage and long-distance transportation. According to the classification of yeast properties, beer is divided into-upper fermented beer: wort is made by leaching and saccharification, and upper fermented beer. The beer produced by this method is world famous, such as ale, light beer, dark beer and dark beer. The following fermented beer: wort is fermented by the following yeasts through boiling and saccharification. The beer produced by this method includes Pearson light beer, Dortmund light beer and Munich dark beer internationally. All beer produced in China is fermented beer. According to the classification of beer color, beer is divided into yellow beer (light beer): it is light yellow, with short malt as raw material, and hops have outstanding aroma and refreshing taste, which is a bulk product of beer production in China. Its chromaticity (expressed by the number of milliliters of 0.00 1 1 mol iodine solution/100 ml) is generally kept between 0.5ml iodine solution. Dark beer (dark beer): dark red-brown or dark brown in color, made from malt roasted at high temperature, with high solid content, high wort concentration, low fermentation degree, mellow taste and obvious malt aroma. Its chromaticity is generally between 5 ~ 15 ml iodine solution. According to the classification of sterilization, beer is divided into-draft beer: also called pure draft beer, which is sold without pasteurization. Draft beer contains live yeast, which has poor stability. Cooked beer: Cooked beer is pasteurized after bottled or canned, which is relatively stable and can be sold all year round. Wine suitable for export to other cities or abroad [edit this paragraph]. Classification of wine: There are many kinds of wine. Generally divided into two categories: sparkling wine and sparkling wine. Still wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; With the addition of roots and bark, absinthe made by traditional medicinal liquor brewing method is the same wine. But generally speaking, we can divide wine into the following five categories: (1) static wine-red wine, white wine, rose wine (2) sparkling wine-champagne (3) plus spirits-Porter, Shirley, natural liqueur (4) flavored wine-absinthe (5) black Pi Nuo. Next, I will introduce static wine, sparkling wine and sparkling wine. Static wine is also called static wine, because static wine excludes carbon dioxide produced after fermentation. This wine is the mainstream product of wine, and its alcohol content is about 8%- 13%. According to grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine. Liquor-only the juice of grapes is fermented, and the culture period is generally less than one year. The taste is refreshing, the tannin content is low, the fruit is rich and the acidity is obvious. Red wine-the skins, pulp and seeds of grapes have been fermented with juice for more than one year. Compared with liquor, it is rich in taste, contains tannin and has astringent taste. Because of its high degree of fermentation, it is usually not sweet, but liquor is more stable than liquor, and its shelf life can reach several decades. Rose red wine-the so-called "rose red" is to describe its color. It is made by adding red wine to white wine, which can shorten the soaking time of red wine and has a taste between white wine and red wine. Sparkling wine is named because it will produce carbon dioxide after two fermentations after bottling, and its alcohol content is about 9%- 14%. This wine is most famous for its "Champagne" produced in the Champagne region of France. Adding other high-concentration wines during or after fermentation leads to higher alcohol content than the first two, about 15%-22%. The culture period of this wine is long, and the mixed wine of different years and different producing areas has stable wine quality and long storage period. Spanish sherry is the best of its kind. The composition of wine wine is not only a solution of water and alcohol, but also rich in connotation: A.80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines. B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste. C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine. Phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents. F. Aromatic substances (hundreds of milligrams per liter) are volatile and varied. G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine. Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol. Wine brewing 1. Screening-Grapes after harvest sometimes have grape leaves or immature grapes, so rigorous wineries will screen them before brewing and classify them according to grape maturity if necessary. 2. Peeling-Contact grape juice with grape skin to dissolve tannin, red pigment and aromatic substances in grape skin. However, attention should be paid to avoid the release of oil from grape stems and seeds, which will affect the quality of wine. 3. Juicing-In the process of juicing, the pressure should be even, not too large, so as to avoid the bitter taste of grape stems and seeds destroying the taste of wine. Traditionally, the squeezing effect of air bag press is very good. 4. Clarification-precipitation method or centrifugation method is used to remove foreign substances in sediment and grape chips, and this process must be carried out at low temperature. 5. Fermentation-The temperature control of alcohol fermentation in temperature-controlled oak barrels or stainless steel wine cans is very important, and it must be kept at 10 ~ 32 degrees, so that sugar and yeast in grapes can be converted into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or sulfur dioxide is added, the fermentation will stop. The alcohol concentration and sweetness of wine can be controlled by these two methods. 6. Aging-In order to improve the stability of wine, make it mature and have a harmonious taste, high-quality red wine is aged in oak barrels to supplement the fragrance of wine, and at the same time, appropriate oxygen is provided to make the wine more round and harmonious, and precipitated substances are removed by changing barrels. 7. Bottle-After wine has been stored in oak barrels for a long time, it can be sold in the market in glass bottles with labels. Classification of wine The classification system of French wine can be said to be the most perfect wine classification system in the world at present, and its related legal norms and control are also quite comprehensive. French wines are divided into the following four grades, in the highest order: 1. A.O.C (legally produced wine, the smaller the place of origin, the higher the level of detail) 2. High-quality regional wine is a grade between legally produced wine and regional wine. Vindepays (regional wines, the grade is higher than V.D. According to the quality, German wines are divided into the following four categories: 1. QMP (QualitatsweinmitPradikat)，2。 QBA (Qualitatsweinb。 a .)，3。 Landwein wine, 4. Tafelwein catering wine [Editor's note] Yellow rice wine is made from rice and other grains through cooking, saccharification, fermentation and pressure filtration. There are many kinds of yellow rice wine. One of the criteria for classification is based on sugar content. Yellow rice wine can be divided into four categories according to sugar content: dry rice wine, semi-dry rice wine, semi-sweet rice wine and sweet rice wine. Through scientific analysis and identification, these four kinds of yellow wine are the four famous brands of Shaoxing wine, namely Yuan red wine, yellow wine, good wine and Xiangxue wine. Dry yellow rice wine-sugar content is less than 1.00g/ 100ML (calculated by glucose). "Dry" table wine contains less sugar, and all the sugar is fermented into alcohol, so the sugar in wine is the lowest. The wine belongs to dilute mash fermentation, and the total amount of water added is about 3 times that of raw rice. The fermentation temperature is controlled low, and the time interval between harrowing and stirring is short. Yeast grows vigorously, so the fermentation is thorough and the residual sugar is very low. Color, fragrance and taste: the taste is mellow and fresh, rich and mellow, orange yellow to dark brown, clear and transparent, and shiny. Semi-dry yellow rice wine-sugar content is 0.0 1-0.03g/mL. The sugar in the semi-dry table wine has not been completely fermented into alcohol, and some sugar remains. In the fermentation process, the requirements are higher. This wine is of good quality and good flavor. It can be kept for a long time. It is the top grade of yellow rice wine. Most of China's exported wines fall into this category. Color, fragrance and taste: the taste is mellow, soft and fresh, rich and mellow, orange-yellow to dark brown, clear and shiny. Semi-sweet yellow rice wine-sugar content 0.03-0. 10g/mL. This wine has a unique craft. Adding the finished yellow wine instead of water into the fermented mash made the alcohol concentration in the fermented mash reach a high level in the initial stage of saccharification and fermentation, which inhibited the growth rate of yeast to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. The wine is rich in aroma, moderate in alcohol content, sweet and mellow in taste, and is a treasure in yellow rice wine. Disadvantages: Not suitable for long-term storage. The longer the storage time, the darker the color. Color, fragrance and taste: mellow, fresh, sweet and refreshing, harmonious, rich and mellow, clear and transparent, full of luster. Sweet yellow rice wine-sugar content 0. 10-0.20g/mL. Generally, the rice sprinkling operation method is used to mix the medicinal liquor and nest the sweet distiller's grains first. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit saccharification and fermentation of microorganisms. Because of the addition of rice wine, the alcohol content is also high. It can be produced all year round. Color, fragrance and taste: fresh, sweet, mellow, harmonious, rich and mellow, orange-yellow to dark brown, clear, transparent and shiny. Thick sweet yellow rice wine-sugar content is 0.20g/mL. Color, fragrance and taste: honey is sweet and mellow, with harmonious wine body, rich and mellow, orange yellow to dark brown, clear and transparent, and shiny.