1. Divide according to the type of koji
(1) Daku liquor is a liquor brewed with Daqu as a saccharification fermentation agent. After applying Daqu, it can be made into Daqu after 15-120 days of bilateral fermentation, distillation, and aging for three months to three years. Most of the famous liquors in China belong to Daqu liquor.
(2) Koji sake is a liquor brewed with koji as a saccharification starter. The amount of koji wine is small, the raw material for making wine is mainly sorghum, and after the application of koji, it can be made into koji wine after semi-solid fermentation and distillation.
(3) Bran koji wine is a wine brewed with bran koji as a saccharification agent. After the application of bran koji, the pure yeast culture mother wine is used as a fermentation agent, and then the steamed starchy raw materials are fermented for 3-9 days, and then distilled in solid state to make liquor. Bran koji liquor is generally a common liquor.
(4) Mixed koji wine is a liquor made by mixing koji, koji and bran koji as saccharification fermentation agent, and mixing with the brewing method of daqu liquor and koji liquor.
(5) Other saccharification agents refer to the application of @--amylase,
Biological enzyme preparations such as saccharification enzymes are used as saccharification agents, and liquor brewed by brewing active dry yeast as a fermentation agent and then brewed by saccharification and fermentation.
2. Divide according to the raw materials contained
(1) Grain and grain wine refers to liquor produced from grain crops such as sorghum, rice, corn, barley and wheat as raw materials. Most of China's famous liquor belongs to grain and grain liquor.
(2) Potato liquor refers to liquor made from fresh or dried potatoes such as sweet potatoes and potatoes as raw materials. The low cost and high yield of potato wine have been widely used in the past, but because of their high methanol content, they have greater damage to the health of drinkers.
(3) Substitute grain liquor refers to liquor made from wild tubers containing starch and agricultural and sideline products such as rice bran, starch residue, sorghum kang, beet residue and other agricultural and sideline products as raw materials. This liquor was developed in the face of China's food shortage and should now be phased out.
3. Divide according to the fragrance type
(1) Sauce flavor type also known as Maoxiang type. This type of wine is represented by Moutai and highlights its sauce aroma characteristics, and the taste of the wine is delicate, mellow, long and intriguing.
(2) Strong fragrance type is also known as Luxiang type. This kind of wine is represented by Luzhou Laojiao, Luzhou Laojiao Erqu Wine Lu Xiao Er and Wuliangye, which is the highest yield of baijiu in China. Its outstanding features are the rich aroma, sweet and smooth taste, harmonious aroma and endless aftertaste.
(3) Fragrant type Also known as Fenxiang type. This kind of wine is represented by Fenjiu, which has a clear and pure taste, sweet and soft, mellow but refreshing, and makes people feel refreshed after drinking.
(4) Rice flavor type This type of wine is represented by Guilin Sanhua wine. It is characterized by a quiet aroma, smooth at the entrance and refreshing and sweet when it falls.
(5) Other aroma types In addition to the above 4 basic aroma types, there is also a medicinal aroma type represented by a Dong liquor in the liquor; The phoenix-scented type represented by the western phoenix; The conjugation type represented by the white cloud edge; The soyo type represented by jade ice roasting.
4. Division of production methods
(1) Solid-state liquor The method of solid-state fermentation is used to brew liquor as one of the national essences of Our country. China's Daqu wine, Xiaoqu wine and other koji wine are brewed and produced using this method.
(2) Semi-solid liquor refers to the method of using solid fermentation method in the early stage and brewing liquor in the later stage by thick liquid. The semi-solid method is mostly used in the production of some koji wines.
(3) Liquid liquor refers to the brewing method of adding raw materials to water to make a thick slurry, and cooking, saccharification, fermentation and distillation.
(4) Solid-liquid combination method liquor refers to the use of solid fermentation method to take the liquor base, the liquid fermentation method to take the diluent, and then with other trace aromatic substances mixed and blended to brew the wine. Most of the mid-range liquor in China is produced by this method.
(5) Aromatic liquor refers to the use of edible alcohol as the basis of the wine, and then through deodorization, the addition of certain substances and other mixing methods to simulate the aroma of koji wine. Perfumed liquor accounts for a considerable proportion of China's liquor market, and the difference between advantages and disadvantages is more obvious.
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