Types of Wine:

1. Baijiu

Baijiu is a liquor brewed by cooking, saccharification, fermentation, distillation, aging, and blending of starch (saccharine) raw materials using currants and brewer's yeast as saccharification and fermentation agents. Strictly speaking, the prepared wine blended with edible alcohol and edible spices cannot be considered as baijiu.

The origins of liquor are mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin in the triangle of Renhuai, Guizhou, Yibin, Sichuan and Luzhou, Sichuan, with soy sauce and strong aroma types. Due to the variety of raw materials for brewing, brewing methods also have their own characteristics, wine aroma characteristics of each, so there are many ways to classify liquor.

2, yellow wine

Yellow wine is known as "liquid cake", because of its bright yellow color and its name, is one of China's oldest liquors, began in China, and only in China, and beer, wine and the world's three major ancient wine. Yellow wine is made from rice, corn and millet as raw materials, fermented and pressed by wine medicine and noodle curd, which contains 21 kinds of amino acids and generally has an alcohol content of 14%-20%. About 3,000 years ago, the Chinese created a unique method of compound fermentation of wine curds and began to brew yellow wine in large quantities. Yellow wine has a wide range of origins and many varieties, including Shaoxing Scholar's Red, Shaoxing Daughter's Red, and Shandong Jimo Old Wine.

3. Fruit Wine

Fruit wine is made from the sugar of the fruit itself, which is fermented by yeast to become alcohol, containing the flavor of the fruit and alcohol, and from time to time, folk families will make their own fruit wine to drink. Such as plum wine, wine and so on. Because these fruits will have some wild yeast on the skin, together with some sucrose, there is no need to add extra yeast to have some fermentation effect. However, the traditional way of making wine is often time-consuming and easily contaminated. So adding some active yeast is an ideal way to make fruit wines quickly.

4, medicinal wine

Medicinal wine, is the strong body of Chinese medicine bubble in the wine, people believe that the preparation of medicinal wine is convenient, stable medicinal properties, safe and effective. Because alcohol is a good semi-polar organic solvent, the active ingredients of traditional Chinese medicine are easy to dissolve in which the medicine by wine, wine to help the medicine potential to give full play to its effectiveness, wine is to improve the efficacy of one of the best solvents many of the other processing methods are difficult to analyze the active ingredients of the drugs, most of which can be extracted with the help of this feature of the wine. This is the medicinal wine after decades and not reduce its charm of the reason.

5, beer

Beer is known as "liquid bread", but also the world's oldest and most widely used alcoholic beverages. Beer refers to the use of starch hydrolysis, fermentation to produce sugar made of low-alcohol wine, beer raw materials for barley, brewing water, hops, yeast, and starchy auxiliary raw materials (corn, rice, wheat, etc.) and sugar auxiliary raw materials.