(1) Daqu Liquor: Daqu Liquor uses Daqu as the saccharification and fermentation agent. The raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature songs, high-temperature songs and ultra-high-temperature songs. Generally, it is solid-state fermentation, and the wine produced by Daqu wine is of better quality. Most famous wines are made from Daqu wine.

(3) Glutinous rice wine: This was developed on the basis of the Yantai operating method after liberation. Purely cultured Aspergillus and pure cultured distiller's yeast are used as saccharification and fermentation agents, and the fermentation time is short. , due to its low production cost, is used by most wineries. This type of wine has a large output. Target the public for consumption.

(5) Other saccharifying agent method liquor: This is a liquor brewed by fermentation with saccharifying enzyme as the saccharifying agent and active dry yeast (or aromatic yeast).

(1) Semi-solid and semi-liquid fermentation liquor: This kind of liquor is made of rice as raw material and Xiaoqu as saccharification fermentation agent. It is first saccharified in solid state and then fermented in semi-solid and semi-liquid state. , and then distilled to make liquor, the typical representative of which is Guilin Sanhua Liquor.

(2) Chuanxiang liquor: This kind of liquor is made by Chuanxiang technology, and its representatives include: Sichuan Tuopai liquor, etc. There is also a kind of essence skewer steaming method of liquor, which is obtained by adding essence to the fragrant fermented grains and then skewering and steaming.

(3) Blended liquor: This kind of liquor is made by blending solid liquor (not less than 10%) and liquid liquor or edible alcohol in an appropriate proportion.