According to the latest national standards, distilled spirits are divided into China liquor and other distilled spirits.
The definition of liquor is: all kinds of liquor brewed with distiller's yeast and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.
Other distilled liquor refers to the liquor with high alcohol content (including 18~40% alcohol) made from cereals, potatoes, grapes and other fruits by fermentation and distillation. According to the different raw materials used, there are distilled spirits such as brandy, whisky and Odek (such as old wine).
The following mainly introduces the types of China liquor. Modern liquor can be divided into three categories: solid liquor, solid-liquid liquor and liquid liquor.
1 classified by koji and main technology.
The main types of solid liquor are:
(1) Daqu Liquor
Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.
(2) Xiaoqu Liquor
Xiaoqu takes rice as raw material, mostly semi-solid fermentation, and southern liquor is mostly Xiaoqu wine.
(3) bran koji wine
This was developed on the basis of Yantai operation law after liberation. Pure Aspergillus and pure distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because of the low production cost, this kind of wine is adopted by most wineries, and the output is also the largest. Take the public as the object of consumption.
(4) mixed koji liquor
Mainly Daqu and Xiaoqu mixed wine.
(5) Other saccharifying agents are used to make wine.
This is white wine brewed with glucoamylase as saccharifying agent and active dry yeast (or aroma-producing yeast).
The types of liquor by solid-liquid combination method are:
(1) Semi-solid and semi-liquid fermented liquor This wine is made of rice as raw material and Xiaoqu as saccharifying starter, which is subjected to solid saccharification, semi-solid and semi-liquid fermentation and then distillation. Its typical representative is Guilin Sanhua Liquor.
(2) Chuanxiang Liquor
This kind of wine is brewed by the cross-aroma process, and its representatives are: Sichuan Tuopai wine, etc. There is also a kind of essence-series steamed wine, which is made by adding essence to fermented grains and then series steaming.
(3) Blending liquor
This wine is made by blending solid wine (not less than 10%) with liquid wine or edible alcohol in a proper proportion.
Liquid fermentation broth
Also known as "one-step" liquor, the production process is similar to alcohol production, but it absorbs some traditional techniques of liquor, and the quality of liquor generally doesn't matter; Some processes are compensated by aroma-producing yeast. In addition, there is a special blended liquor, which is based on edible alcohol and blended with edible essence.
2 according to the flavor type of wine
This method classifies wines according to the characteristics of main aroma components. In the evaluation of national wine, wines are often classified in this way.
(1) Maotai-flavor liquor
Also known as Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.
(2) Luzhou-flavor liquor
Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu, etc. Is a representative, characterized by rich aroma, sweet and delicious. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places.
(3) Fen-flavor liquor
Fenjiu, also known as Fen-flavor liquor, is characterized by its pure flavor, using steaming and dregs-removing fermentation process and fermenting in ground vats.
(4) Rice-flavor liquor
Guilin Sanhua Liquor, with rice as raw material and Xiaoqu as saccharifying agent, has pure rice flavor.
(5) Other aromatic liquors
The main representatives of this kind of wine are xifeng liquor, Dongjiu and Baisha Liquor. , its fragrance type has its own characteristics. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method.
According to the quality of wine
(1) national wine
The national appraisal of the best quality wine and liquor evaluated by the state has been carried out five times. Maotai, Fenjiu, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and other wines have been rated as famous wines in previous national wine tasting.
(2) National quality wine
The evaluation of national high-quality wine and famous wine is carried out simultaneously.
(3) The provinces and departments identify famous wines.
(4) General Liquor General Liquor accounts for the vast majority of liquor production, and its price is low, which is accepted by the people. Some of them are of good quality. This kind of liquor is mostly produced by liquid method.
According to the level of alcohol
(1) high-alcohol liquor
This is the liquor formed by the traditional mode of production in China. The alcohol content is above 465,438+0 degrees, mostly above 55 degrees, and generally not more than 65 degrees.
(2) Low alcohol liquor
Using degreasing process, the alcohol content is generally 38 degrees. There are also more than 20 degrees.
References:
Rice wine, also known as sweet wine, sweet koji wine and boiling juice wine, is also one of the specialties of Han nationality and has a long drinking history.
There are many similarities between rice wine and yellow rice wine, so some places also call rice wine "rice wine". The difference between the two is that rice wine only uses rice as raw material and uses sweet wine koji. The preparation process is simple, the alcohol content is low, and the taste is sweet, which is suitable for a larger crowd and is most suitable for drinking in summer. The production method is that rice (dried rice) is completely cooled, then mixed with distiller's yeast and fermented for 24 hours. Generally speaking, sweet rice wine made of glutinous rice has the best quality and is the most common way to eat it.
[Nutrients]
Similar to yellow rice wine, the ethanol content is low.
[doctor's point of view]
Rice wine is widely used and can be drunk all year round. Especially in summer, because of the high temperature, rice is easy to ferment, which is a good family wine to quench thirst and relieve summer heat, and is deeply loved by the elderly and children. Boiling poached eggs with rice wine or adding brown sugar is a good tonic for pregnant women and the elderly.
Yellow rice wine, also known as old wine, rice wine and Shaoxing wine, is called "liquid cake" in Japan. It is a specialty of Han nationality, a treasure in wine and one of the oldest artificial drinks in the world. It has a history of more than 6000 years. It is brewed from rice, fermented starter and medicinal liquor, and it tastes spicy and bitter.
There are different kinds of yellow rice wine due to different regions, raw material processing procedures and drinking habits, which is probably the most varied beverage in the world. Even in a township and village, the yellow rice wine produced by various wineries or families is also different, and there are countless throughout the country. The most famous yellow wine is the yellow wine produced by the only Xianheng Yellow Winery on the Julie River in Shaoxing, Zhejiang Province, which is mellow and unparalleled in the world. The reason is that Julie's water contains more trace elements molybdenum and strontium.
No matter how many kinds there are, the raw materials used are inseparable from rice, or glutinous rice, or japonica rice, or indica rice, or millet, so some places call it rice wine. It has three characteristics: first, its alcohol content is between 5% and 20%, its sugar content is moderate, its yellow color is reddish or white, its aroma is rich, mellow and delicious, and its color is bright and amber; Second, the nutritional value is particularly high, which is 5 ~ 10 times higher than that of beer listed as a world nutritional food; Third, it has a wide range of uses, various usages and its unique seasoning function.
Well-known domestic yellow wine is divided into Shaoxing yellow wine, Fujian heavy wine, Shandong Jimo old wine, Jiangsu Danyang sealed wine, Liaoning Dalian yellow wine, Jiangxi Jiujiang sealed wine and Hubei Zaoyang sealed wine.
[Nutrients]
The chemical composition of yellow rice wine contains not only 5.5% ~ 20% ethanol, but also esters and other substances. According to the determination, the alcohol content in rice wine per100g is 5.5% ~ 20%, and the weight is 4.4% ~ 17. L%, protein content 1.2% ~ 2.0%, calories 150.7 ~ 355.9 kJ, vitamins. Vitamin B2 is 0.01~ 0. 1 0mg, calcium 9 (Wuhan glutinous rice wine is 6.4 degrees) ~104mg (Shanghai yellow rice wine), phosphorus 9 ~ 30mg, iron 0.1(Shaoxing yellow rice wine) ~/kloc-.
Although the alcohol content of yellow rice wine is lower than that of white wine and higher than that of beer, its calorific value ranks first in all kinds of brewing. The alcohol in yellow rice wine is brewed in the process of starch saccharification, acid esterification and wheat koji fermentation, so it is soft and not pungent, and there are many components beneficial to human health, such as amino acids and glucose. The longer the same yellow rice wine is stored, especially at low temperature, the greater the amino acid content and the stronger the wine flavor.
[doctor's point of view]
Yellow rice wine has rich aroma, mellow taste and unique flavor. It can be drunk alone like liquor and beer, or mixed with vinegar or soy sauce. It can be used not only as a drink, but also as a seasoning for cooking hundreds of dishes, so it is widely used and suitable for almost everyone to drink or eat, but there is only a problem of quantity.
It is generally believed that yellow rice wine can help blood circulation, promote metabolism, nourish blood, care skin, relax muscles and tendons, strengthen the body and prolong life. Therefore, it is most suitable for drinking in winter. As long as there is no alcohol allergic reaction, adults can choose. It is especially beneficial and effective for blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, neurasthenia, mental trance, depression, dizziness and tinnitus, insomnia and forgetfulness, dyspepsia, anorexia and irritability, rapid heartbeat, physical weakness, lack of essence, nocturnal emission and drowning, irregular menstruation, puerpera hypogalactia, anemia, etc.
As a good condiment, yellow rice wine can dissolve trimethylamine, aminoaldehyde and other substances in other foods, and these substances can escape with various volatile components in the wine after heating, so the odor in food can be removed. Yellow rice wine can also esterify with the fat in meat to produce aromatic substances, adding flavor to dishes. Therefore, these functions of removing fishy smell, fishy smell and taste of rice wine are widely used in cooking. Westerners like to eat Chinese food, which is related to the unique seasoning function of yellow rice wine, which was first discovered and skillfully adopted by China people.
People who are allergic to alcohol should not drink, and don't get drunk after drinking too much at one time, especially in summer.
[conditioning new common sense]
Yellow rice wine can be drunk directly as a dish, heated or cooked with longan, litchi, red dates and ginseng. Yellow rice wine and noodles have a unique flavor. Specifically, as a medicine, raw drinking has a good effect on dyspepsia, tachycardia, anorexia, irritability and other symptoms; For chills, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are better; For neurasthenia, trance, depression and forgetfulness, it is better to add eggs to cook soup; For those with irregular menstruation, anemia, nocturnal emission, diarrhea and insufficient essence, longan, lychee, jujube or ginseng can be added as appropriate to make soup, and the effect is better.
As a seasoning, yellow rice wine has two uses: one is to mix stains with wine before cooking, and the other is to sprinkle stains when cooking.
Types of foreign wines
Jin Jiu gin
Gin, also known as gin, was first produced in the Netherlands and became famous in the world after mass production in Britain. It is the largest kind of spirits in the world. Dutch gin is made from barley malt and rye. After fermentation, the grain wine was obtained by distillation for three times, and then the juniper spice was added and distilled. Finally, the distilled liquor is stored in a glass jar until it is mature, and when it is packaged, it is diluted to about 40 degrees, and the color of Dutch gin is transparent and clear. Outstanding aroma, unique style, suitable for single drink, not suitable for cocktail base wine. The production process of English gin is simpler than that of Dutch gin. It is distilled from edible alcohol, juniper and other spices-dry gin is colorless and transparent, with a strange smell and a mellow and refreshing taste. It can be drunk alone or mixed with other wines to make cocktail base wine. Therefore, some people call gin the heart of cocktails. According to taste style, gin can be divided into spicy gin, old Tom gin and fruity gin.
Main products: Gordon Gold, also known as Gordon, Beaver, Burnett, bolles, etc.
Vodka (vodka)
Vodka comes from the word "water" in Russian and is a representative white wine in Russia. It was originally brewed from wheat, rye and barley. /kloc-After the 0/8th century, potatoes and corn were used as raw materials. After more than 8 hours of slow filtration, the original vodka liquor was adsorbed by activated carbon. Vodka is colorless, tasteless and neutral, so it can be sold without storage. Because vodka is colorless and transparent, like gin, it can be mixed with other wines to make various mixed drinks and cocktails. Vodka is no longer a specialty of the Soviet Union. Many countries, such as Poland, Germany, the United States, Britain and Japan, produce vodka of similar quality to that produced by the Soviet Union.
Main products: Crown Vodka, Moscoff Kaya, Theolithaya, Stolovaya,
rum
Rum, also known as sugar liquor, is a by-product of sugar industry. It is made of sucrose, first made into molasses, then fermented, distilled and stored in oak barrels for more than 3 years. According to different raw materials and different brewing methods, rum can be divided into: rum liquor, rum old liquor, light rum, rum regular liquor, rum with strong aroma and alcohol content of 42% ~ 50%, amber, brown and colorless liquor. According to the flavor characteristics, rum can be divided into three types: Luzhou-flavor, light-flavor and Luzhou-flavor: sugarcane sugar is clarified first, then inoculated with bacteria and yeast that can produce butyric acid, fermented for more than 65,438+00 days, and then distilled in batch tanks to obtain about 86% colorless original rum, which is blended into golden yellow or light brown finished wine after being stored in wooden barrels for many years. * Light fragrance type: only yeast is added to sugarcane sugar, and the fermentation cycle is short. Tower continuous distillation produces 95% of the original wine, which is stored and blended into light yellow to golden yellow finished wine, represented by Cuban rum.
Main products: Bacardi produced in Cuba, Havana Club, Miles produced in Jamaica, etc.
brandy
Brandy is a wine brewed with grapes as the only raw material. Other fruits can be used to make wine and then distilled into brandy, such as apricot brandy, cherry brandy and calvados. Brandy is made from sour grapes with low sugar content. After picking, squeezing, saccharification, fermentation, distillation and aging, the brandy produced in cognac in southern France is the most mellow and the best. Some people regard cognac as the "king of brandy". Because of transliteration, some people call cognac "cognac". Brandy is crystal amber in color, with rich aroma and mellow taste. When drinking, warm the cup with your palm. When brandy is slightly warm, smell it first and then taste it. Brandy needs to be stored for a long time. The longer the time, the better the wine quality, and the best aging time is 20 ~ 40 years.
The following types: ★ 3 years, ★★ 4 years, ★★ 5 years, v.o 10~ 12 years, V.S.O 12 ~ 20 years, V.S.O.P 20~30 years, Napoleon.
Main products: Martell, Hennessy, Ruimei Martin, Janak; There are also Italian Buton, Szeck 84, Beccaro American Christian brothers and Daikoku, Suntory VSOP, Suntory XO and so on.
Whiskey (whisky)
Many countries and regions in the world have wineries that produce whisky. But the most famous and representative whiskies are Scotch Whiskey, Irish Whiskey, American Whiskey and Canadian Whiskey.
Whiskey is made from barley, rye, corn and other grains through fermentation, distillation and fermentation in old barrels.
* scotch whisky, originally from Scotland, is made of malt after drying and peat baking, and has a unique flavor. Its brewing goes through six procedures, namely, soaking barley to germinate, drying, crushing malt, adding water to saccharify, adding yeast to ferment, distilling twice, aging and mixing. It must be stored for at least 8 years, and 15 ~ 20 years is the best quality finished wine. After more than 20 years, the quality will decline, and the color will be brown, yellow and reddish, clear and bright, with a strong smell of smoke.
* American whiskey: made from corn and other grains, it originated in the southern United States. Corn and wheat are used as brewing raw materials, which are fermented, distilled and brewed in oak barrels with internal carbonization for 4-8 years. When bottling, add a certain amount of distilled water to dilute. American whisky is not as strong as scotch whisky, but it has a unique oak flavor.
* Irish whiskey: distinctive and soft, as if burning in the mouth. Originated in Ireland, it is brewed from wheat, barley, rye and other malt. After three times of distillation. Then it is aged in a barrel, which usually takes 8- 15 years. Mix and dilute with water when bottling. Because the raw materials have not been smoked and baked with peat, they have no burnt taste, and the taste is soft and long, which is suitable for making mixed wine and other drinks. * Canadian whisky: mainly made of rye, corn and barley, it was distilled twice and stored in wooden barrels for 4 years, 6 years, 7 years and 65,438+00 years. Blending should be carried out before sale. Canadian whisky has a fresh smell and a refreshing and comfortable taste, and many people in North America like it. The main products are Gryffindor, ballantyne, Bell, Chivas Regal, Cutty Sark and johnnie walker. There are three swallows in Ireland, John jameson and George H.W. Mills. There are four roses in America, Jim Beam, No.7 Seagram, Jack Daniels and so on. Canada has Canadian clubs called "CC", ANIQUE, Alberta and so on.
liqueur
Liqueur is an alcoholic beverage made by adding certain flavoring materials (such as roots, skins, spices, etc.). ) to different wine bases, distillation, soaking, boiling and other processes, and add 2.5% sweet syrup. Sweet syrup can be sugar or honey. The famous liqueurs are: 1 Citrus liqueur (Cura? ao is the most outstanding, especially produced in the Netherlands) 2 Cherry liqueur (Peter Schilling is the best cherry liqueur product in the world, produced by Danish Zerbi Winery, with deep red color, soft taste and rich fruit aroma. ) 3 Peach liqueur (produced in New Orleans, USA, the comfort in the south is famous, and the trademark is painted with the old steamboat on the Mississippi River. ) 4 Cream liqueur (Amaratt Di Saranno)5 made in Italy) 5 Galliano is a famous Italian vanilla liqueur with a red bunker on the trademark and a soldier in uniform on the carton. ) 6 Coffee liqueur (the most famous are Karoly, Tiamaria and Cata liqueur. ) other 7 categories (Drambuje, apricot, Poire liqueur, Advocatt, mint wine, etc. )
aperitif
Absinthe, fennel, other kinds.
Absinthe, also translated as absinthe, has a strong smell of plants and plants. It is based on wine, mixed with dozens of plants such as absinthe and distilled. The alcohol content is between 17%-20%, which can be divided into dry taste and sweet taste. Brand-name products include Italian Martini Vermmouth, Italian taste (Cancia), Italian taste (Cinzano) and French taste (Noilly Prat).
Anise wine is made of pure edible alcohol or white spirit, and fennel oil or fennel is added. The famous place of origin is Bordeaux, France.
Angostura Bitters, produced in Trinidad, is mainly made of gentian, and its alcohol content is 44%. Carmpari, a famous Italian product, is made of a unique secret recipe. Drink it with soda water and lemon peel, or with sweet absinthe. Produced in French Dupony, it has quinine flavor, strong functionality and unique flavor, including red and white. Amorpicon, France.
1, white wine
Choose thin-skinned white grapes or wine grapes.
2. Red wine
Wine grapes with red skin and white meat or red meat were selected for short-term mixed fermentation of skin juice, and then separated and aged.
3. Dry wine
The sugar content of wine is almost fermented, which means that the total sugar content in wine is less than 4 grams per 100 grams. I can't feel the sweetness when I drink it, but the acidity is obvious. For example, dry white wine, dry red grape sprinkling and dry pink wine.
The only difference between red wine and white wine is that white wine is brewed with pulp, while grape skins are put together when red wine is brewed, so the color of red wine is darker.
2. Dry white is brewed with juice only, and dry red is brewed with peel, pulp and juice together.