As a unique distilled liquor culture in China, liquor culture is undoubtedly an important representative of Chinese liquor culture.

Then let's learn about this exquisite wine through China Liquor Knowledge Book.

A Complete Collection of Liquor Knowledge in China —— Liquor Culture with Different Standard Classification

According to the distiller's yeast used and the main technology.

Daqu liquor: Daqu is used as saccharifying and fermenting agent, and the raw materials of Daqu are mainly wheat and barley, plus 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 famous wines are made of Daqu.

Xiaoqu liquor: Xiaoqu is made from rice, mostly by semi-solid fermentation, and the liquor in the south is mostly Xiaoqu liquor.

Bran koji wine: It was developed on the basis of Yantai operation method after liberation. Pure cultured Aspergillus and pure cultured distiller's yeast were used as saccharifying and fermenting agents respectively, and the fermentation time was short. Because of the low production cost, it was adopted by most wineries, and this type of wine produced the most. Take the public as the object of consumption.

Liquor by mixed koji method: mainly liquor made by mixing Daqu and Xiaoqu.

Other saccharifying agent liquor: This liquor is brewed by saccharifying enzyme as saccharifying agent, adding active dry yeast or aroma-producing yeast and fermentation.

Semi-solid and semi-liquid fermentation liquor: This liquor is made of rice as raw material and Xiaoqu as saccharifying starter, which is saccharified in solid state, then fermented in semi-solid and semi-liquid state, and then distilled.

Blended liquor: This liquor is made by blending solid-state liquor (not less than10%) with liquid-state liquor or edible alcohol in a proper proportion.

Liquid fermentation liquor: also known as "one-step" liquor, the production process is similar to alcohol production, but some traditional techniques of liquor are absorbed in the process, and the quality of liquor is generally indifferent; Some processes use aroma-producing yeast to make up for it.

Flavored liquor: It is based on edible alcohol, blended with edible essence and special flavored liquor.

According to the flavor type of wine

Maotai-flavor liquor: also known as 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 distiller's yeast.

Luzhou-flavor liquor: represented by Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu and other liquors, it is characterized by strong aroma and sweetness. The fermentation raw materials are various, mainly sorghum, and the fermentation adopts mixed steaming and residue-continuing process. Fermentation uses aged pits and artificially cultivated pits. Among the famous liquors, Luzhou-flavor liquor has the largest output. The wines produced by wineries in Sichuan, Jiangsu and other places are of this type.

Fen-flavor liquor: also known as Fenjiu liquor, it is characterized by pure fragrance, steaming and residue removal fermentation process, and fermentation in a vat.

Rice-flavor liquor: represented by Guilin Sanhua Liquor, it is characterized by pure rice flavor, with rice as raw material and Xiaoqu as saccharifying agent.

Other Luzhou-flavor liquors: The main representatives of these liquors are xifeng liquor, Dongjiu, Baisha Liquor, etc., with different flavor types. The brewing process of these liquors adopts some techniques of Luzhou-flavor liquor, Maotai-flavor liquor or Fen-flavor liquor, and the distillation process of some liquors also adopts the cross-flavor method.

According to the level of alcohol

High-alcohol liquor: This liquor is produced by traditional production methods in China, and its alcohol content is above 4 1 degree, mostly above 55 degrees, and generally not more than 65 degrees.

Low-alcohol liquor: Degreasing technology is adopted, and the alcohol content is generally 38 degrees. There are also more than 20 degrees.