Moutai (Guizhou), Wuliangye (Sichuan), Jiannanchun (Sichuan), Gu Jing Winery (Anhui), LU ZHOU LAO JIAO CO.,LTD (Sichuan),

Dongjiu (Guizhou), Zhuyeqing (Shanxi), Mianyang Daqu (Sichuan), Fenjiu (Shanxi) and Yanghe Daqu (Jiangsu)

Famous wine introduction:

Moutai:

It's Daqu Maotai-flavor type. Maoxiang, with soft and elegant aroma, melancholy but not strong, pure and transparent body, and soft and mellow taste after drinking, is a special style of Moutai. It consists of three characteristics: sauce flavor, kiln bottom flavor and mellow flavor, and each characteristic is composed of many special chemical components. Luzhou-flavor Maotai liquor, including 46-degree, 53-degree, 55-degree sorghum liquor and 38-degree medium liquor, is produced in Maotai Town, renhuai city, Guizhou Province.

Moutai has a long history of nearly 300 years. 19 15 At Panama International Expo, Maotai was rated as the second world famous wine, second only to French brandy, and won the gold medal, enjoying a good reputation at home and abroad.

Moutai has become a famous wine, which has a lot to do with its natural conditions.

Maotai Town is more than 400 meters above sea level, surrounded by mountains, with mild climate and abundant rainfall, and it doesn't snow all year round. In summer, it is a natural fermentation place with high temperature and closed surroundings.

Chishui River, which is formed by the confluence of mountain springs, runs down the mountain and flows through Maotai Town. The fresh flavor of Chishui River is an important factor for the good quality of Moutai.

The soil in Maotai Town is orange-red "cinnabar soil", and the bottom of the fermentation tank for brewing Moutai is cinnabar soil, which is beneficial to the reproduction of microorganisms. So Moutai has a special flavor.

The brewing process of Moutai is complex and the operation requirements are extremely strict. It uses high-quality wheat to make koji, and selected sorghum to make bad. The amount of koji is equivalent to bad raw materials, and the brewing is seasonal. Feeding must be done before and after the Double Ninth Festival every year. It's called "Chongyang Xiasha". It takes about ten months from feeding to baking wine. From the first roasting, some raw sand (raw grain) is added to the liquor, and this is repeated eight times, which is called eight drops and eight distillations. Each fermentation takes about one month. The quality of the wine obtained from each distillation is different and should be treated separately. For example, the wine distilled for the first time should be fermented in the wine cellar. After each distillation, the wine is stored separately. Three years later, it was blended. Blending, storing for one year, and bottling. Blending is also a must. To blend a batch of qualified wines with good color, aroma and taste, at least 30 or 40 kinds should be used, and more than 70 or 80 kinds should be used for single-type wines. Blenders use wines with different production rounds, different storage years and different alcohol concentrations to make the main aroma of wine more prominent.

Wuliangye:

It is a kind of Luzhou-flavor Daqu, and its fragrance is a unique and wonderful product in wine. It smells good when you open the bottle, but it tastes full of fragrance. The four banquet rooms are all fragrant, and the fragrance after drinking is endless, and the whole room is fragrant. Liquor is clear and transparent. Although it is more than 50% alcohol, it has no strong irritation when it touches the lips. It only feels soft and sweet, mellow and refreshing, just right, and has a comprehensive taste, which is remarkable in style among similar wines. Don't get angry, but don't get drunk. Leave the fragrance in the pot and drink it freely. Wuliangye has a high alcohol content of 52 degrees and a moderate alcohol content of 38 degrees. The wine is mainly brewed from red sorghum, glutinous rice, rice and wheat, and is named after it. Produced in Wuliangye Winery, Yibin City, Sichuan Province.

Jian Nanchun:

It's Daqu fragrance type. The wine is colorless, transparent, rich in aroma, sweet and refreshing, with a long aftertaste, and has a unique flavor of Qu liquor. The characteristics of Jiannanchun are fragrant, mellow and sweet. Generally, there are 52-degree liquor and 38-degree liquor.

As early as the late Ming and early Qing dynasties, it was called Mianzhu Daqu, later renamed Jiannanchun, and was produced in Jiannanchun Winery in Sichuan Province.

Gu Jing tribute:

This is Luzhou-flavor Daqu. The wine is crystal clear, pure and fragrant. Pour it into a cup and hang it thick in the cup. Full-bodied, full-bodied and lasting in style. In the Ming and Qing Dynasties, it was chosen as a tribute of the royal dynasty, hence the name Gu Jing Winery. There is an ancient well spring in Hao County, Anhui Province, which is clear and sweet. This spring water has been used to brew Gujinggong Cup for more than 1000 years. Origin: Gu Jing Winery.

Dongjiu:

It is a kind of compound perfume, mainly using impregnated grain as raw material. The liquid crystal of wine is bright, rich and fragrant. Sweet and refreshing when drinking, full of fragrance, sweet aftertaste after drinking. Named after its unique fragrance and place of origin, Donggong Temple. Origin: Dong Distillery, Zunyi City, Guizhou Province.

The craft of Dongjiu is very unique. It uses Xiaoqu liquor to steam Daqu liquor, which makes Dongjiu not only have the rich aroma of Daqu liquor, but also have the soft, mellow and sweet characteristics of Xiaoqu liquor, which is unique among the liquor flavor types in China. The fermentation of cellar Dong wine is re-fermentation with distiller's grains. The fermentation time is long, the acidity is high, the fragrance at the bottom of the cellar is lasting, and the aftertaste is slightly sour and refreshing. From the perspective of raw materials, Daqu and Xiaoqu are mixed with a wide variety of precious Chinese herbal medicines, and the wine tastes slightly refreshing and fragrant. All these factors make the aroma of Dongjiu between crisp and rich, so some people call it duality, uniqueness and uniqueness.

Foreign wine: (foreign wine)

According to the characteristics of foreign wine, it can be divided into six categories: spirits, distilled wine, mixed wine, beer, ale and homemade wine.

I. Spirits and alcohol

Whiskey (whisky)

The word "whisky" comes from the Irish dialect, which means "water of life". Whisky takes grain as the main raw material and barley malt as the main ingredient.

Saccharification starter is made by liquid fermentation and distillation of the original wine and storage in oak barrels for several years (the storage period of ordinary products is about 3 years, and the storage period of excellent products is more than 7 years). When drinking, some people like to add soda water, or they can mix it with lemonade and soda water. Generally, wine is poured in a classical glass, and filled with 1/3 cups.

brandy

Brandy is a world-famous wine, which originated in Holland. It is brewed from the original juice of fermented fruit, and the alcohol content during distillation should not exceed 85%.

Generally speaking, to reach maturity, brandy must be stored in oak barrels for more than 2 years. The longer the brandy is stored, the better the quality. Generally, there are five-pointed stars to indicate the degree of maturity, and each star represents five years. Nowadays, the French "Louis XIII remy martin", known as the king of foreign wine, is the most famous brandy.

Vodka (vodka)

Also known as Odek, it first appeared in Russia, and its name comes from Russian "Voda".

The representative spirits in Russia are

The extension of "water" in Russian. It mainly uses potatoes and corn as raw materials, and after 8 hours of distillation and filtration, the liquor of the original wine is fully contacted with synthetic carbon. Liquor is colorless and transparent, with pure taste and alcohol content of 34-40 degrees.

Jin Jiu gin

Also known as pine nut wine, it originated in the Netherlands and is one of the internationally famous distilled spirits. Its name evolved from Dutch, which means "sabina". It is a cereal wine made of malt and rye, which is distilled by fermentation for three times. There are two kinds of Dutch malt gin and British and American dry gin.

rum

It uses waste molasses in sugarcane juice or by-products after sugar production as raw materials, and makes edible alcohol through fermentation and distillation, and then it is aged in oak barrels.

Finally, add the spices. Its liquor is transparent, light yellow, has a unique flavor, has a stimulating feeling at the entrance, and the alcohol content is about 40 degrees, which is divided into sweet and not sweet.

Tejila (Tejila)

Fermented agave juice and prickly cactus are squeezed into juice and distilled.

champagne

It is a sparkling white wine, produced in Champagne province in French history. According to Wei at the end of 17, it was taught on Mount lemieux in Champaign Province.

The monks in the hall invented champagne and named it after a place name. Later, it was gradually sold all over the world and became a world famous wine. Champagne contains alcohol 12- 13, which can be divided into four types: extremely dry, dry, semi-sweet and extremely sweet.

Two. Liqueur and mixed wine

Liqueur: It smells delicious and tastes sweet. There are generally absinthe, port wine and sherry, all of which are mixed into cocktails.

Blended liquor: in a broad sense, it is the most consumed liquor in the world, mainly including red wine, white liquor and champagne, and the general alcohol content is between 1 1 degree and 18 degree.

3.beer and malt liquor

Beer is a low-alcohol wine made from barley or other miscellaneous wheat and paste, which is fermented and added with hops. Generally, the alcohol content is between 1 1 and 8 degrees.

Beer consists of water, alcohol, carbohydrates, protein, carbon dioxide and minerals, among which carbohydrates can provide energy and protein, assimilate food and carbon dioxide, make people cool and comfortable, and beer can play an appetizing role. Distinguish the quality of beer mainly depends on whether its foam holding capacity is significant. High-quality beer has many bubbles, white, thin and dense, and judge the quality according to the indicators such as color and aroma.

Year mark of foreign wine:

Samsung: It means three years of brewing.

Five-star: it means storage for five years.

Vsop: It means it has been aged for more than five years and less than ten years.

Vo: It means it has been brewing for more than ten years.

XO: It means more than 20 years old and less than 60 years old.

Extra old: indicates that the brewing time is over 60 years.

So: Pale is light, very, supervised, old and very old.

Pour alcohol:

Liquor: Pour 9% full red wine: 1/3 cups full yellow wine: 9% full beverage: 8% full beer: 8% full tea: 6 to 8% full.

Latest reply

Ganlong on April 27, 200719: 22: 36

(1) alcohol terminology

1. alcohol

Any liquid containing sugar will produce alcohol after fermentation, which can be divided into methanol, ethanol and so on. Methanol is toxic, and if you drink it, you will die of poisoning; Ethanol is non-toxic and can stimulate people's nerves and blood circulation, but excessive drinking can also cause poisoning. Alcohol, commonly known as alcohol, is a colorless, transparent, odorous, flammable and volatile liquid with a boiling point of 78℃ and a freezing point of-1 14℃.

2. Alcohol content

The alcohol content in liquor is expressed by alcohol content, usually expressed in metric system and American system.

(1) metric alcohol content. Metric alcohol content is expressed in percentage or degree, which refers to the volume ratio of alcohol content in wine at 20℃. If a wine contains 38% alcohol at 20℃, it is called 38℃.

(2) American alcohol content. The alcohol content in the United States is expressed by Proof, which means that at 20℃, when the alcohol content accounts for 50% of the liquor volume, the alcohol content is 100Proof. If a wine contains 38% alcohol at 20℃, its alcohol content is 76 degrees.

In addition, there is the alcohol content in Britain, which is expressed in Sikes, but it is rare.

3. Alcoholic beverages

Alcoholic beverage refers to any suitable beverage containing 0.5% ~ 75.5% alcohol. In contrast, non-alcoholic beverages (non-? Alcoholic drinks, commonly known as soft drinks.

(B) the classification of wine

1. by manufacturing method

(1) Brewing.

(2) Distilled wine.

(3) Blending wine.

(1) Brewing. Homebrewed wine refers to wine made of fruits, grains, etc. And filtering or squeezing after fermentation. Generally below 20 degrees, the irritation is weak, such as wine, beer, yellow rice wine and so on.

(2) Distilled wine. Distilled liquor, also known as spirits, refers to alcohol fermented from fruits and grains. Then the alcoholic fermentation broth is distilled. Distilled liquor has a high alcohol content, generally above 20 degrees, which is highly irritating, such as brandy, whisky and various Chinese liquors.

(3) Blending wine. Blended wine refers to the wine made by soaking a certain amount of fruits, spices and medicinal materials in various brewed wine, distilled wine or edible alcohol, and then filtering or distilling. Such as red bayberry shochu, bamboo leaf green, three-snake wine, ginseng wine, liqueur, absinthe and so on.

2. According to the alcohol content

(1) Highly alcoholic. High-alcohol liquor refers to liquor with an alcohol content above 40 degrees, such as brandy, rum, maotai liquor and Wuliangye.

(2) Moderate drinking. Moderate liquor refers to liquor with an alcohol content of 20 ~ 40 degrees, such as Confucius Family Liquor and Acanthopanax Senticosus Liquor.

(3) Low-alcohol wine. Low-alcohol liquor refers to liquor with alcohol content below 20 degrees, such as yellow rice wine, wine and sake.

3. Classification by business operation

China wine usually adopts the classification method of commercial operation, which divides wine into the following five categories:

(1) white wine. Liquor is distilled liquor with grain as raw material. Because of its high alcohol content, it is also called "shochu". It is characterized by colorless and transparent, pure texture, rich fragrance and rich taste.

(2) Yellow rice wine. Yellow rice wine is a traditional wine produced in China. It is brewed with glutinous rice, rice (usually japonica rice) and millet as raw materials, so it is named after its Huang Liang color. It is characterized by mellow fragrance, harmonious taste, more fragrant with age and rich nutrition.

(3) fruit wine. Fruit wine is brewed with fruit and juice as raw materials, and most of them are named after fruit names, such as wine, hawthorn wine, cider and litchi wine. It is characterized by delicate color, rich fruit flavor, mellow wine flavor and rich nutrition.

(4) medicinal liquor. Medicinal liquor is a kind of mixed liquor soaked with finished liquor (mostly white liquor) and various Chinese herbal medicines. Medicinal liquor is an alcoholic beverage with high tonic, nutritional and medicinal value.

(5) beer. Beer is brewed from barley, hops and other raw materials. It is characterized by obvious malt and hops fragrance, pure and refreshing taste, high nutritional value, promoting appetite and helping digestion.

4. According to the way of catering

Foreign wines are usually classified by catering.

An aperitif. Aperitif wine is a mixed wine made of finished wine or edible alcohol and soaked with vermouth, vermouth, anise and other spices.

(2) Table wine. Table wine mainly refers to wine, because westerners generally only drink wine when dining, and do not drink other wines (unlike China people who can use any wine to accompany meals), such as red wine, white wine, rose wine, sparkling wine, etc.

(3) after-dinner wine. After-dinner wine mainly refers to drinks that can help digestion, such as brandy and liqueur.

(3) Distilled liquor

1. China Distilled Liquor

Distilled liquor in China is mainly white wine.

(1) Flavor types of liquor. Due to the different raw materials and production technology, China liquor has formed different flavor types, mainly including the following five types:

① Fragrant scent type. Fen-flavor liquor is characterized by pure aroma, sweetness and mellow, harmonious flavor and clean aftertaste, such as Shanxi Fenjiu.

② Luzhou-flavor. Luzhou-flavor liquor is characterized by strong aroma, good palatability, harmonious flavor and long aftertaste, such as Luzhou Laojiao Tequ in Sichuan.

③ Maotai-flavor type. Maotai-flavor liquor is characterized by elegant aroma, mellow taste, softness, long duration and empty cup mouth, such as Kweichow Moutai.

④ Rice flavor type. Rice-flavor liquor is characterized by soft honey, pure elegance, sweet taste and endless aftertaste, such as Sanhua liquor in Guilin, Guangxi.

⑤ Fragrance type. Multi-flavor liquor is characterized by multi-flavor, that is, it has more than two main flavor types, so it is also called mixed flavor type or compound flavor type, such as Guizhou Dongjiu.

(2) Introduction of famous wines

① Moutai. Maotai liquor, produced in Maotai Town, Renhuai County, Guizhou Province, is a maotai-flavor liquor with sorghum as the main raw material, and its alcohol content is 53 degrees.

② Fenjiu. Fenyang Fenyang County, Shanxi Province, produced in Xinghua Village Winery, is a Luzhou-flavor liquor with sorghum as the main raw material, with an alcohol content of 60 degrees.

③ Wuliangye. Wuliangye, produced in Yibin City, Sichuan Province, is a Luzhou-flavor liquor with sorghum, glutinous rice, rice, corn and wheat as raw materials, and its alcohol content is 60 degrees.

4 Jian Nanchun. Jiannanchun, produced in Mianzhu City, Sichuan Province, is a kind of Luzhou-flavor liquor with sorghum, rice, glutinous rice, corn and wheat as raw materials, and its alcohol content is 60 degrees and 52 degrees.

(5) Gu Jing tribute. Gujing Distillery, produced in Bo County, Anhui Province, is a Luzhou-flavor liquor with sorghum as the main raw material, with an alcohol content of 60 degrees.

⑥ Yanghe Daqu. Yanghe Daqu is produced in Yanghe Town, Siyang County, Jiangsu Province. It is a Luzhou-flavor liquor with sorghum as the main raw material, and its alcohol content is 60 degrees, 55 degrees and 38 degrees.

⑦ Dongjiu. Dongjiu, produced in Zunyi City, Guizhou Province, is a kind of Luzhou-flavor liquor with sorghum as the main raw material, and its alcohol content is 58 degrees.

⑧ Luzhou Laojiao special song. Luzhou Laojiao Tequ, produced in Luzhou City, Sichuan Province, is a Luzhou-flavor liquor with sorghum as the main raw material, and the wine is 60 degrees wide.

With the change of consumers' drinking habits, the above-mentioned liquors have been listed with moderate alcohol content between 28 degrees and 39 degrees in recent years. Besides liquor, there are some other distilled liquors in China, such as Yantai Golden Award Brandy, which is distilled from grapes after fermentation.

2. Foreign distilled liquor

(1) brandy

② Whiskey

(3) vodka.

4 rum.

⑤ Gin.

(6) tequila.

(1) brandy

Brandy is a kind of wine made from grapes or other fruits by fermentation and distillation. Brandy made from grapes can only be called brandy, while brandy made from other fruits must be marked with the name of the fruit, such as calvados and cherry brandy. The newly distilled brandy must be put in oak barrels to mature, and it must be aged for a long time (at least 18 months as stipulated by the French government) to become mellow and produce color. The longer the brandy is stored, the better the quality of the wine. The alcohol content of brandy is about 43 degrees.

France is the most important brandy producer in the world, and cognac is the most famous among French brandy products. Cognac, also known as Cognac, is produced in a legal producing area in the Cognac region of southern France. The French government stipulates that only brandy produced in this region can be called cognac, and products from other regions can only be called brandy, not cognac.

The aging time of cognac is usually expressed by some English letters, such as 10 ~ 12 years; V.S.O is 12 ~ 20 years; V.S.O.P is 20 ~ 30 years; F.O.V more than 30 years; Napoleon was more than 40 years; X.O is more than 50 years; X is more than 70 years, and so on.

Famous cognac products include Hennessy, remy martin, Martell and Camus.

Brandy is mainly used as after-dinner wine, generally without any other drinks.

② Whiskey

Stone pheasant is a wine made from grain by fermentation and distillation. Whisky is produced all over the world, and Scotch whisky is the most famous. Traditionally, whisky in Scotland and Canada is written as whisky, and whisky in other countries and regions is written as whisky, but in the United States, both can be used universally. The alcohol content of whisky is about 40 degrees.

Scotch whisky is made from locally produced barley and locally produced peat as fuel for baking malt. Newly distilled whisky has been aged in barrels for at least 4 years and must be mixed before bottling and selling. Famous Scotch whisky products include johnnie walker (red label and black label), Chivas Regal, White Horse, Bell and so on.

Whiskey can be drunk directly or with ice. It is widely used to make cocktails and mixed drinks.

(3) Vodka

Vodka is made from potatoes, corn, wheat and other raw materials through fermentation and distillation. Vodka does not need to be aged, and its alcohol content is about 40 degrees.

① Pure vodka. Pure vodka refers to the wine obtained by injecting distilled raw wine into activated carbon filter tank and filtering out impurities. Generally colorless and tasteless, only fire-like stimulation. Its famous products include Smirnoff in the United States, Stolichnaya (also known as red card vodka) in the former Soviet Union, Moskovskaya (also known as green brand vodka) and so on.

2 flavored vodka. Aromatic vodka refers to the wine made by soaking medicinal materials and spices in vodka, so it has the color, fragrance and fragrance of medicinal materials and spices. Its famous products include Polish brower Bison and Persov Card of the former Soviet Union.

Vodka can not only be drunk pure, but also be widely used in cocktail preparation.

4) Rum

Rum is a wine made from sucrose juice or syrup by fermentation and distillation. Sometimes sugar residue or other sucrose by-products are used as raw materials. Newly distilled rum must be aged in oak barrels for more than one year, and the alcohol content is about 45 degrees. Rum can be divided into three categories according to color.

(1) Silver Rum (silver rum). Silver rum, also known as rum, means that distilled liquor needs to be filtered by activated carbon and aged in barrels for more than one year. This wine tastes dry and has a light fragrance.

(2) Golden Rum. Golden rum, also known as amber rum, means that distilled liquor should be stored in old oak barrels with charred inside for at least three years. The wine is dark in color, slightly sweet in taste and rich in flavor.

(3) black rum. Black rum, also known as red rum, refers to the rum that needs to be added with certain spice juice or caramel toner in the production process. This wine has a strong color (dark brown or reddish brown) and a mellow taste.

Famous products of rum mainly include Bacardi in Puerto Rico Valley, Captain Morgan in Jamaica, Miles and so on.

Rum can be drunk straight or with ice, and can also be widely used to make cocktails or mixed drinks.

(5) gin

Gin, also known as gin, felt wine or gin, is a kind of wine made from corn, wheat and other grains by fermentation and distillation, followed by adding aromatic substances such as juniper and distillation again. Gin does not need to be aged, and its alcohol content is 40 ~ 52 degrees.

(1) Dutch gold. Dutch gin is made from malt, corn, rye and other raw materials (the proportion of ingredients is basically the same). After fermentation and distillation, aromatic raw materials such as juniper are added to the distillate and distilled again. Dutch gin has the characteristics of strong aroma and obvious malt taste. The famous products are Bols, Bokma, Henkes and so on.

Dutch gin is only suitable for pure drinking and cannot be mixed with other alcoholic drinks to make cocktails. ?

2 dried ginger. Dry gin is made from corn, malt, rye, etc. (corn accounts for 75%), after fermentation and distillation, juniper and other spices (mainly juniper, less other spices) are added and distilled again. Its main producing area is Britain, and its famous products are Gordon, Beaver, Tankray, Old Tom and so on.

Dry gin can not only be drunk pure, but also be widely used to prepare cocktails.

(6) tequila.

Tequila produced in Mexico is made from the juice of a tropical cactus called agave through fermentation and distillation. The newly distilled Tejila needs to be aged in wooden barrels, or it can be sold directly in bottles. Its famous products are Cuervo, El Toro, Ole, Mariachi and so on.

Tejila wine can be drunk straight or with ice, and can also be used to make cocktails. Lemon corners are often dipped in salt when they are clean, so as to fully experience the unique flavor of Tejila.

(4) Brewing wine

1. wine

2. Yellow rice wine

3. beer

1. wine

(1) wine color. Wine can be divided into the following three types according to its color:

(1) red wine.

② Liquor.

(3) rose wine.

(1) red wine. Red wine is made from purple grapes and fermented with juice. Because the pigment of grape skin is dissolved in wine, the wine is red, but the longer the aging time, the lighter the color. Red wine is usually drunk at room temperature, and 20℃ is the best drinking temperature.

② Liquor. White wine is made from turquoise grapes and fermented only from the pulp and juice of grapes. Because the grape skin does not participate in the fermentation process, the wine is pale yellow without the pigment of grape skin, but the longer the aging time, the darker the color. Liquor should be drunk after cold storage, and the best drinking temperature is 10 ~ 12℃.

(3) rose wine. Rose wine is made of purple and blue-green grapes mixed together and fermented with juice. However, the skin residue was filtered out in the middle of brewing, so the grape skin was soaked in the wine for a short time, so only a little pigment of grape skin was dissolved in the wine, which was pink and rose. Rose wine should also be drunk after cold storage, and its optimal drinking temperature is 12 ~ 14℃.

(2) Sugar content of wine. Wine can be divided into the following four categories according to its sugar content:

① Dry wine. Dry wine refers to the wine with sugar content below 4g/l, which can't taste sweet.

② Semi-dry wine. Semi-dry wine refers to the wine whose sugar content is between 4 ~ 12g/L and can taste slightly sweet when drinking.

③ Semi-sweet wine. Semi-sweet wine refers to the wine with sugar content of 12 ~ 50g/L, which can taste obvious sweetness when drinking.

4 sweet wine. Sweet wine refers to the wine with sugar content above 50g/l, which can taste strong sweetness when drinking.

(3) Traditional classification of wine. According to the international traditional classification method, wine can be divided into the following four categories:

① Natural still wine.

2 sparkling wine.

③ Fortified wine.

4 flavored wine.

① Natural still wine. Distilled liquor is TableWine, which refers to all kinds of red wine, white wine and rose wine with alcohol content below 14. Its famous products include Bordeaux, Burgundy and Medoc in France, Rhine in Germany, Chardonnay in the United States and so on.

2 sparkling wine. Sparkling wine refers to the second fermentation of wine after bottling, and the carbon dioxide gas produced during the fermentation naturally accumulates in the bottle, which makes the wine bubble, and its alcohol content is generally below 14 degree.

Champagne is a typical representative of sparkling wine. The French government stipulates that only sparkling wine produced in champagne region of France can be called champagne, and products produced in other regions or countries can only be called sparkling wine. Germany is the largest producer and consumer of sparkling wine in the world. Its famous products are Hawk, SparklingLiebfraumilch, mozer and so on. The products it exports abroad are usually called Secter.

Because sparkling wine contains a lot of carbon dioxide, it should be drunk after refrigeration, and the best drinking temperature is 6 ~ 8℃.

③ Strengthen Wine. Fortified wine refers to the wine obtained by adding brandy or edible alcohol in the fermentation process to interrupt the fermentation, leaving a certain amount of sugar and increasing the alcohol content. Its alcohol content is generally between14 and 24 degrees. Its famous products include Spanish sherry, Ma Kai wine, Malaga wine, Portuguese port wine, Madeira wine and so on.

Fortified wine is usually used with dessert, also known as dessert wine.

(4) aromatize Wine. Aroma-type wine is a kind of wine which is made by soaking various aromatic raw materials (such as fruits, fruits, spices, etc.) in addition to brandy or edible alcohol during the fermentation process. This wine not only has a bouquet, but also has a special spice flavor. Its famous products include French dry absinthe and Italian sweet absinthe.

Aromatic wine is mainly used as an aperitif and can also be used to make cocktails.

(4) Chinese wine.

Before 1970s, the wine produced in China was inferior in technology, and sometimes it was only made of edible alcohol, essence and pigment. Since then, the red and white wines produced by Sino-foreign joint ventures, such as Great Wall and Dynasty, have gradually entered the international market and have been accepted and appreciated by domestic and foreign consumers. In addition to the above two famous wines, there are also famous brands such as Changyu wine in Qingdao, Riesling wine in Yantai and Longxi wine produced in Beijing.

2. Yellow rice wine

(1) Zhejiang Shaoxing yellow rice wine.

(2) Fujian Longyan heavy wine.

(3) Shandong Jimo Old Wine.

(1) Zhejiang Shaoxing yellow rice wine. According to textual research, Shaoxing brewed yellow rice wine during the Spring and Autumn Period and the Warring States Period, and yellow rice wine was the most distinctive variety of Shaoxing yellow rice wine. It is made of high-quality glutinous rice as raw material, added with distiller's yeast and fermented by spreading rice. Rice wine should be sealed and aged in a jar or jar. The longer the aging period, the better the wine quality. Rice wine has high alcohol content, sweet and delicious taste and rich nutrition. The alcohol content is about 16.5 degrees, and the sugar content is 2%. There are ancient Yue Longshan, Huijishan and other brands.

Rice wine tastes particularly good when heated.

(2) Fujian Longyan heavy wine. Shentan Liquor is produced in Longyan City, Fujian Province. It is made of glutinous rice, red yeast and medicated leaven by fermentation. Wine also needs to be aged (generally more than two years). Caisson wine has rich aroma, mellow taste and long aftertaste, with an alcohol content of about 15 degrees and a sugar content of 20%.

(3) Shandong Jimo Old Wine. Jimo Old Wine is produced in jimo city. It is fermented by millet and bran koji. Jimo old wine is rich in flavor, fragrant and refreshing, and its alcohol content is 12 degrees.

3. beer

Beer is a kind of low-alcohol wine containing a lot of carbon dioxide gas, which is brewed by fermentation with barley as raw material and hops as spice. In some countries and regions in Europe and America, beer is considered as a drink. Beer has obvious malt and hops aroma, pure and refreshing taste and rich nutrition, so it is deeply loved by consumers.

(1) degree beer. There are two main types:

① wort concentration. The wort concentration refers to the volume ratio of wort content in beer wine, expressed in degrees. The wort concentration of beer is generally between 7 ~ 18.

Beer usually measures its taste and color by wort concentration. In addition, the color of beer is also affected by the degree of malt baking. In recent years, there are some beers with wort concentration below 7.

2 alcohol content. The alcohol content of beer is low, generally between 1.2 ~ 8.5 degrees. It is proportional to the wort concentration.

(2) The nutrition of beer. Nutrients necessary for human body are generally divided into six categories, namely carbohydrate (sugar), fat, protein, vitamins, minerals and water. Beer contains 1 1 vitamin and 17 amino acid (the basic unit of protein molecule), which is easily absorbed by human body. The heat generated by digesting 1 l beer with wort concentration of 12 is equivalent to that generated by 120g lean pork, 250g bread or 300g eggs. Therefore, beer was listed as a nutritious food by the World Nutrition Organization in 1972, and it was called "liquid bread".

(3) The classification methods of beer mainly include:

(1) shows whether there is a disinfection point.

Beer can be divided into draft beer and cooked beer according to whether there is sterilization (yeast).

② Squeeze beer