1. Solid white wine, i.e., all-grain solid-state fermentation, using grain raw materials such as sorghum, barley, wheat, etc., fermented in the cellar or cellar, and then distilled in the retort to distill the original wine (base wine) at 70-85 degrees. After a long period of storage, aging, blending, lowering, packaging into wine. According to the different craftsmanship, aroma and taste styles of solid white spirits, there are 11 types of aroma on the market, such as clear-flavored, strong-flavored and saucy-flavored. The vast majority of famous wines or brands on the market today are all-grain solid-state fermented.

2. Liquid spirits are distilled spirits made from grains, potatoes and starch- and sugar-containing substitutes through liquid fermentation, distillation, storage and blending. For example, sweet potato wine, cassava wine. Liquid liquor QB1498-92 standard states: "This standard applies to grain, potatoes, molasses as raw materials, liquid fermentation and distillation of edible alcohol obtained as the alcohol base, and then flavored and blended into liquor."

3. The solid-liquid combination type of liquor is divided into semi-solid and semi-liquid fermentation type of liquor, that is, rice as raw material, with a small song as the saccharification and fermentation agent, solid-state saccharification, semi-solid and semi-liquid fermentation, and then distilled into liquor. Its typical representative is Guilin Sanhua liquor. Any finished liquor must be blended, and blending is only one of the "necessary" and "indispensable" processes in liquor brewing. Solid method, liquid method, solid-liquid combination method are all state-permitted liquor production methods.