What are the classifications of medicinal liquor? What are the classifications of wine?

A fusion of herbs and wine, with the effect of medicine and wine. There are varieties such as Wanquantang, Chunshengtang, Songyuntang, Guben Medicinal Wine, Weiyuan Medicinal Wine, Laurel Tonic Wine, Black Chicken Baifeng Wine, etc.

The types of liquor include liquor, beer, wine, rice wine, etc. Among them, liquor is classified according to the flavor type:

1. Sauce-flavored liquor: also known as Maotai-flavored liquor, represented by several kinds of fine liquors such as Moutai, Langjiu, and Guotai liquor, and belongs to Daqu liquor.

2. Fragrant liquor: also known as Fenxiang liquor, represented by Shanxi Fenjiu and Zhejiang Tongshan Yao.

3. Strong aroma liquor: also known as Luxiang type, Wuliangye flavor type and cellar flavor type, it has the characteristics of rich aroma, soft and sweet, sweet in the mouth, and long net residue at the end.

4. Rice-flavored liquor: also known as honey-flavored liquor, represented by Guilin Sanhua and Xiangshan liquor, it is a small koji-flavored liquor, generally using rice as raw material.

5. Other aromatic liquors: also known as concurrent aroma liquor, compound aroma liquor, and mixed aroma liquor.

Liquor is classified according to the use of koji:

1. Daqu liquor: It is a liquor produced by using Daqu as a saccharification starter agent, the main raw materials are: barley, wheat and a certain amount of peas, and Daqu is divided into medium temperature koji, high temperature koji and ultra-high temperature koji.

The quality of the liquor made by koji liquor is good, and most of the famous and high-quality liquor are made from Daqu, such as Luzhou Laojiao, Laojiufang, Zisha Daqu, etc.

2. Xiaoqu liquor: It is a liquor produced by making saccharification starter with small koji, and the main raw materials are: rice, mostly semi-solid fermentation, and most of the liquor in the south is Xiaoqu liquor.

3. Bran koji wine: It is a pure-bred Aspergillus inoculated with wheat bran as a culture medium as a saccharifying agent, and a purebred yeast is used as a starter to produce wine, which is used by most wineries with short fermentation time and low production cost, and the output of this kind of wine is also the largest.

Classification of wine:The types of liquor include liquor, beer, wine, rice wine, etc.

Liquor flavor type: 1. Rice flavor type - representative product Bingyu Manor.

2. Sauce flavor type - representative product Moutai.

3. Strong fragrance type - representative product Wuliangye.

4. Fragrance type - representative product Fenjiu.

An overview of wineThe chemical composition of liquor is ethanol, which generally contains trace amounts of fusel and esters, and the concentration of edible liquor is below 60 degrees (i.e. 60%), and the liquor is purified to more than 75% for medical alcohol by fractionation, and purified to absolute ethanol for the above. Liquor is made by fermentation of grain.

China is the earliest wine-making country, as early as 2000 years ago invented the wine-making technology, and constantly improved and perfected, has developed to be able to produce various concentrations, various flavors, all kinds of alcohol-containing beverages, and for industry, medical and health and scientific experiments to produce a concentration of more than 95% of medical alcohol and anhydrous ethanol. Due to the prevalence of alcohol, the crime rate has risen dramatically. Drinking alcohol makes people easily paralyzed, unconscious, and irrational.

It's not very clear which classification you are talking about, but let me tell you briefly, if you follow the variety, it should be divided into liquor and beer. Red wine, if you are talking about the classification of liquor, it can also be divided into sauce flavor type, light fragrance type, sesame flavor type and so on.

The general classification of wine can be divided by alcohol content.

Below 20 degrees: beer, rice wine, wine, sake.

20 40 degrees: aperitif, sherry, cocktail.

Over 40 proof: whiskey, liquor, high cocktails.

The production of sake is a process based on fermentation, which is the process of converting sugars into alcohol. It is mainly divided into distilled spirits. The second is fermented wine, also known as brewed wine. The third is to prepare wine.

1. According to the fragrance type, it can be divided into five types: sauce flavor type, strong fragrance type, light fragrance type, rice fragrance type, and mixed fragrance type.

2. According to the type, it can be divided into five types: liquor, beer, wine, rice wine, and medicinal wine.

3. Baijiu: a kind of distilled liquor unique to China, which is obtained by distillation of fermented mash or fermented mash made of sugar raw materials.

4. Beer: The oldest alcoholic beverage of mankind, it is the third most consumed beverage in the world after water and tea.

5. Wine: Alcoholic beverages made by fermentation of fresh grapes or grape juice.

6. Rice wine: a Chinese national specialty, also known as rice wine, belongs to brewed wine.

7. Medicinal wine: known as the "long of a hundred medicines", it "dissolves" the traditional Chinese medicine and wine that strengthens the body.

Liquor has a high degree and liquor consists of a low alcohol liquor. There are sauce flavor types and strong fragrance types. There are beer, red wine, rice wine, and medicinal wine. Wine. Fruit wine.

There are many classifications of liquor, according to the classification of types, there are rice wine, beer, liquor, wine, sake, bayberry wine, cocktails, etc., among which liquor is also divided into many kinds, according to the amount of alcohol, divided into high wine, low alcohol, according to the fragrance type is divided into sauce flavor type, strong fragrance type and so on.

The classification of wine includes white wine, red wine, and fruit wine. Liquor can be divided into strong flavor type, light flavor type, sauce flavor type and other types.

There are many types of wine, such as rice wine, white wine, red wine, and medicinal wine.

It's divided, what are they? There are many different types of wine. Liquor. Red wine. Beer. Wine. Wine.

There are many classifications of wine.

For example, according to the degree of wine, it can be divided into high alcohol and low alcohol wine; According to the aroma type of wine, it can be divided into strong flavor type, sauce flavor type, and light flavor type; According to the production mode of liquor, it can be divided into distilled liquor and blended liquor; According to the different raw materials of wine, it can be divided into white wine, red wine, beer and so on.

1. According to the classification of the production process, it is classified as follows:

1. Distilled spirits. Distilled spirits are made by extracting high-purity alcohol on the basis of fermented stock liquor, and then undergoing some auxiliary treatment processes in the later stage. There is brandy on behalf of the representatives.

Whiskey, shochu, liquor, gin.

Wait. 2. Fermented wine, also known as brewed wine. There is no distillation process for this type of liquor, but it puts a lot more effort into the two critical steps of fermentation and aging than distilled spirits. Beer is represented by fruit sake (mainly wine), and sake.

Rice wine, etc. 3. Prepare wine. Blended liquor is made on the basis of various finished liquors or alcohols with some color, flavor and aroma in the later stage. Represents Ummys.

Sherry, liqueur.

Madeira, Marsala, etc.

2. According to the classification of catering methods, they are as follows:

1. Aperitif. Aperitif is a kind of prepared liquor made by soaking finished wine or edible alcohol as raw materials with spices, such as Vermouth, pit wine, ouzo, etc.

2. Accompaniment wine. Table wine mainly refers to wine, because Westerners generally only drink wine and do not drink other wines when dining (unlike Chinese who can use any wine to accompany their meals), such as red wine and white wine.

Rose wines, sparkling wines, etc.

3. After-dinner wine. After-dinner wine mainly refers to the alcohol that can be consumed after a meal to help digestion, such as brandy, liqueur, etc.

The classification of wine is:

1. Liquor: <>

Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starch (sugar) raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending.

2. Beer: <>

Beer is an alcoholic beverage made from malt and barley malt as the main raw materials, with hops, liquid gelatinization and saccharification, and then liquid fermentation. Beer is low in alcohol and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts, and various enzymes.

3. Red wine: <>

Red wine is a fruit wine that ferments grapes, blueberries and other fruits through a combination of traditional and scientific methods. Red wines are typically grape and blueberry wines, and there are many ways to classify wines. In terms of the color of the finished product, it can be divided into three categories: red wine, white wine and pink wine.

4. Medicinal wine: <>

Medicated liquor is made by soaking the drug in 75% alcohol or liquor. **When dipping your hand in medicinal wine and applying it to the body surface and then doing the technique**, it has the effect of relaxing menstruation and activating blood, and warming and dissipating. 5. Rice wine:

Rice wine is one of the oldest liquors in the world, and the quality of yeast koji determines the quality of the liquor. Originated from China, and only China has it, and beer and wine are known as the world's three major ancient wines. About 3,000 years ago, in the Shang and Zhou dynasties, the Chinese created the original double fermentation method of koji and began to make rice wine in large quantities.

Classification of wine:

1. Liquor: <>Baijiu is also known as soju, laobaigan, burning knives, etc., and is commonly known as liquor after liberation. The wine is colorless (or yellowish) and transparent, the smell is aromatic and pure, the entrance is sweet and refreshing, the alcohol content is high, and after storage and aging, it has a compound aroma with esters as the main body.

It generally refers to all kinds of liquor made by using koji and liquor mother as saccharification starter agents, using starch (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending.

2. Beer: <>Beer was introduced in the early 20th century, it is a foreign liquor, and beer is made of barley malt, hops, and water as the main raw materials, and is brewed by yeast fermentation to make a low-alcohol liquor full of carbon dioxide, which is called "liquid bread". Beer is divided into bottom-fermented beer and top-fermented beer according to the fermentation process.

Bottom-fermented beers include more than a dozen types of dark beers, dry beers, light beers, cellar beers, and Munich beers, and top-fermented beers include more than a dozen types of pale beers, bitter beers, rye beers, and Scottish pale ales.

3. Red wine: <>Red wine is a generic term for wine and does not necessarily refer to red wine specifically. There are many ways to classify wine.

In terms of the color of the finished product, it can be divided into three categories: red wine, white wine and rosé wine. Among them, red wine can be subdivided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine, and white wine can be subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine.

4. Rice wine. Huanglasheng Burning Liquor is also known as rice wine, rice wine has a wide range of production areas and many varieties, among which Maiqu Xiao imitation rice wine represented by Huanglunxu Liquor in Shaoxing, Zhejiang Province is a representative product with a long history and a long history of rice wine. Shandong Jimo old wine is a typical representative of corn rice wine in the north, and Fujian Longyan sunken wine and Fujian old wine are typical representatives of red yeast rice rice wine.

The output of rice wine in China's overall beverage wine accounts for only 4%, hovering around 1.3 million tons, while Shaoxing rice wine is basically maintained at about 250,000 tons, accounting for about 20% of the rice wine industry.

5. Fruit wine. Fruit wine is a liquor that uses the sugar of the fruit itself to be fermented by yeast into alcohol, which contains the flavor and alcohol of the fruit, so folk families often brew some fruit wine to drink, such as plum wine, cider, orange wine, plum wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, there is no need to add additional yeast to have some fermentation, but the traditional folk method of making wine is often time-consuming and easy to be polluted, so adding some active yeast is the ideal way to quickly make fruit wine.