The classification of wine includes: white wine, beer, wine, rice wine, medicinal liquor, etc.

1. Liquor

A distilled liquor unique to China. Fermented grains or fermented mash made from starch or sugar raw materials are distilled. Also known as shochu, tempting fate and burning knives. The wine is colorless (or yellowish) and transparent, with pure aroma, sweet and clean mouth, and high alcohol content. After storage and aging, it has a compound aroma with esters as the main body.

2. Beer

Beer is the oldest alcoholic beverage of mankind, and the third most consumed beverage in the world after water and tea. Beer was introduced to China in the early 21th century, and it is an exotic wine. Beer is translated into Chinese "beer" according to English beer, which is called "beer" and is still in use today.

Beer is a low-alcohol wine full of carbon dioxide with barley malt, hops and water as the main raw materials and fermented by yeast. Most beer in the world is supplemented with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 51% of malt consumption.

3. Wine

Wine is an alcoholic beverage made from fresh grapes or grape juice by fermentation. There are usually two kinds of dividend wine and white wine. The former is made by soaking and fermenting red grapes with skins; The latter is fermented from grape juice.

4. Rice wine

Rice wine, also known as mash, was called "Yi" by the ancients. It is a common traditional local flavor snack in the south. The main raw material is glutinous rice, so it is also called glutinous rice wine. Jiuniang is generally called "rice wine" or "sweet wine" in the north.

5. Medicinal liquor

Medicinal liquor, known as "the length of hundreds of medicines", is a kind of medicinal liquor which "dissolves" Chinese traditional medicine and wine. It is not only convenient to prepare, stable in medicinal properties, safe and effective, but also because alcohol is a good semi-polar organic solvent, all the effective components of Chinese traditional medicine are easily dissolved in it, so the medicine can give full play to its effectiveness and improve its efficacy by virtue of its alcoholic strength and medicinal potential.

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