In accordance with the process is divided into: liquid method, solid method, solid-liquid combination method. (At present, the state stipulates that the brewing and production methods of white wine are solid method, liquid method and solid-liquid combination method of three kinds of production.)

According to the grain: (corn wine, sorghum wine) single grain wine, multi-grain wine (five grain liquor), etc..

According to the different fermentation agents: bran liquor, big currant liquor, small currant liquor Multi-micro fermentation, etc..

Steps in the brewing of white wine

1, solid-state method of white wine, that is, solid-state fermentation of pure grain, using grain raw materials such as sorghum, barley, wheat, etc., through the cellar in the cellar or the ground tank fermentation, and then on the retort distillation, distillation of the original between 70-85 degrees of alcohol (base wine). It is then stored for a long period of time, aged, blended and downgraded, and then bottled as a finished product. Depending on the process and the aroma and taste style of the solid-state liquor, a total of 11 aroma types, such as clear-flavored, strong-flavored, and saucy, are formed in the market today. The vast majority of famous liquor or well-known brands on the market today are pure grain solid-state fermentation.

2, the liquid method of liquor, is to grains, potatoes and starchy, sugary substitutes as raw materials, by the liquid method of fermentation, distillation, storage, blending and distilled spirits. Such as sweet potato wine, cassava wine.QB1498-92 liquid method of liquor standard pointed out that: "This standard applies to grains, potatoes, molasses as raw materials, by the liquid method of fermentation and distillation of edible alcohol as the alcohol base, and then by the string of aroma, blended into liquor."

3, solid-liquid combination method of liquor, divided into half-solid and half-liquid fermentation method of liquor, i.e., rice as raw material, the small song for the saccharification of the fermentation agent, the first in the solid state under the conditions of saccharification, and then in the semi-solid and semi-liquid fermentation, and distillation of liquor made of liquor, which is typical representative of the Guilin Three Flowers liquor.