The main types of solid-state liquor are:

1. Daqu Liquor Daqu Liquor uses Daqu as the saccharifying fermentation agent. The raw materials of Daqu are mainly wheat and barley, plus a certain amount of Quantity 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.

2. Xiaoqu Liquor Xiaoqu is made from rice and mostly uses semi-solid fermentation. The liquor in the south is mostly Xiaoqu Liquor.

3. Glutinous rice wine 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. The fermentation time is short. The production cost is low and it is used by most wineries. This type of wine has the largest output. Target the public for consumption.

4. Mixed-qu method liquor is mainly made by mixing Daqu and Xiaoqu.

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

The types of solid-liquid combined method liquor are:

1. Semi-solid and semi-liquid fermentation liquor. This kind of liquor is made of rice as raw material and Xiaoqu as saccharification starter. Guilin Sanhua Liquor is a typical representative of the liquor made by saccharification under solid conditions, fermentation under semi-solid and semi-liquid conditions, and then distillation.

2. Chuanxiang Baijiu 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.