Liquor is a unique distilled liquor in China, and it is one of the six largest distilled liquors in the world (brandy, whisky, vodka, gin, rum, China liquor, spirits). It is made from starch or sugar or distilled after fermentation.
Liquor, also known as shochu and liquor, is a traditional drink in China. According to Compendium of Materia Medica, "shochu is not an ancient law, it was founded in the Yuan Dynasty. The method is to put strong liquor and bad grain into a steamer (referring to a steamer), evaporate the gas and expose it in a container. " It can be concluded that liquor production in China has a long history.
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Classification of wine
According to different kinds of koji, liquor can be divided into Daqu liquor, Xiaoqu liquor, bran koji liquor and mixed koji liquor. Daqu is big, mainly Aspergillus and yeast. Xiaoqu is small in size and mainly contains Mucor, Rhizopus and yeast. Mould breaks down starch in grain into sugar, and yeast converts sugar into alcohol. Xiaoqu has low calorific value and is suitable for humid and hot climate in South China.
According to different production principles, liquor can be divided into synthetic liquor, mixed liquor and distilled liquor transformed by koji enzyme. Synthetic wine is a liquid composed of alcohol, essence and water. Blended wine is a liquid mixed by base wine, alcohol, essence and water.
Qu liquor is concentrated by fermentation and distillation brewing process. "Whether it is produced by fermentation and distillation" and "whether it is added with chemical spices" are the important basis for distinguishing other liquors, and whether it is fermented by "cellar" is the benchmark for judging cellar liquor.
Baidu Encyclopedia-China Spirit