It has become a recognized fact that Russians love to drink, but the wine that Russians call the water of life also makes many people unable to extricate themselves. In the cold winter, there are many drunks wandering in the streets and lanes who can't find their homes. A place to wake up the wine station became a shelter for drunks. Wine is distiller's grains or fermented mash made from starch or sugar by distillation. The chemical composition of liquor is ethanol, which generally contains a small amount of fusel alcohol and esters. The concentration of edible liquid is generally below 60 degrees. More than 75% of distilled liquor is medicinal alcohol, and more than 99.5% is anhydrous alcohol. Wine is made from fermented grains.

Brewing manufacturing is just a word difference, but it accurately explains the current situation of liquor market. As we all know, Maotai-flavor liquor has a complicated brewing process with a brewing history of thousands of years. The brewing process is gradually improved, forming a complete brewing process. The essence of traditional solid-state fermentation technology also lies in the word brewing. Only real grain brewing can be called brewing. However, due to historical reasons, this policy allows the existence of liquid alcohol blending. The so-called liquid liquor is a liquor blended with alcohol, water, essence and saccharin in proportion. This wine does not need all brewing techniques and aging. After being blended in large quantities, it will be on the production line and directly enter supermarkets and various grocery stores. This is wine-making, which has lost all the spirit of wine-making. Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50-65 degrees.

According to the different saccharification, fermentation strains and brewing technology, it can be divided into Daqu liquor, Xiaoqu liquor and bran liquor. Bran wine can be divided into solid fermentation broth and liquid fermentation broth. The formula of raw materials containing starch and sugar can be used to brew liquor, but the flavor of liquor produced by different raw materials is different. Sorghum, corn and barley are used for grain, sweet potato and cassava are used for potato, and waste molasses from bagasse and sugar beet can be used for wine making. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato crutch, beet head and beet tail can all be used as alternative raw materials. Wild plants, such as acorn, Jerusalem artichoke, Du Li and rose, can also be used as substitute materials.

The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, certain auxiliary materials should be added to adjust the starch concentration, keep the softness of distiller's grains and keep the grain size moisture. Commonly used excipients are rice husk, rice bran, corncob, sorghum husk, peanut skin, etc. In addition, sugar is converted into alcohol and other substances by the alcohol enzyme secreted by Saccharomyces cerevisiae, which is called alcohol fermentation. The starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation medium, which is obtained by expanding the culture medium of Saccharomyces cerevisiae. In production, large pot of yeast is used more.