1, solid-state liquor
(refers to liquor brewed by the traditional techniques of solid-state saccharification, solid-state fermentation and solid-state distillation), such as Daqu liquor, Xiaoqu liquor, bran koji liquor and mixed koji liquor;
2. Semi-solid liquor
(refers to the traditional process of solid-state culture, saccharification, water addition, fermentation and distillation in liquid state);
3. Liquid liquor
(refers to liquor mainly made by liquid saccharification, liquid fermentation and liquid distillation), such as traditional liquid liquor, cross-flavored liquor, solid-liquid blended liquor and blended liquor.
Extended data:
The most influential reform is a comprehensive summary of "Yantai Operation Method", which draws lessons from two key technologies of bran koji and distiller's yeast production in alcohol industry, and combines with traditional liquor technology to form a set of more standardized operation methods. At that time, it was summarized that its characteristics were: "bran koji mother liquor, reasonable ingredients, low temperature cellar entry, and constant temperature steaming".
Because Luzhou-flavor liquor has the largest output in famous liquor and is deeply loved by consumers, many factories and research institutions have done a lot of research on the technology of Luzhou-flavor Daqu liquor. For example, the control of low-temperature fermentation is studied, and the fermentation temperature curve is knotted, and the strategy of slow rise in the early stage, firm in the middle stage and slow down in the later stage is put forward.
Baidu Encyclopedia-Liquor Manufacturing