The raw material of liquor is grain. After solid-state fermentation, a variety of microorganisms are used for fermentation to produce a large number of aromatic substances, which are extracted by distillation, then stored and blended to produce products.

There are many kinds of foreign wines. Take Gao XO as an example: the raw material is grapes, which are fermented in liquid state, then distilled and stored, blended and seasoned for production. Different kinds of microorganisms are used for different raw materials.

The two distillation methods are different, and the aroma substances in solid distillation are relatively concentrated; In liquid distillation, because of different boiling points, aroma substances flow out in layers. So it will taste very different.

Wine brewed without distillation: There are many foreign wines and domestic wines. Such as wine and beer. These wines are similar in quality and taste. But wine is divided into dry type, semi-dry type and sweet type. It tastes very different. The taste of the same beer will be very different with different raw materials and production techniques. Drying temperature of barley malt, consumption of hops, etc.

Relatively speaking, both whisky and liquor have high alcohol content, which is stronger than whisky. There are many ways to drink whisky, and the taste of whisky is mellow and mature. Liquor tastes sweet, delicate and pure, and there are many choices, such as sauce flavor, strong aroma and faint scent.

Extended data:

Liquor brewing:

1, alcohol fermentation. Alcohol fermentation is the main stage of wine making, and alcohol is produced in this process.

2. Starch saccharification.

3. Create music. Qu is the mother of wine, Qu is the bone of wine and Qu is the soul of wine. It can be seen that the importance of koji in the brewing process.

4. Raw material treatment. In China, distiller's yeast is widely used to make wine. The basic processes and procedures of raw material treatment are fine grinding or crushing, moistening (soaking rice), cooking (steaming rice), spreading and cooling (sprinkling water), turning over materials, and fermentation in cylinder or cellar.

5. Distill wine. The so-called distillation is the process of concentrating and separating alcohol from the original wine by heating and using the difference of boiling points, and cooling to obtain highly alcoholic liquor. In the distillation process, the alcohol in the original juice liquor is distilled and collected, and the alcohol concentration is controlled. Flavonoids in the original juice wine will also be distilled together, so that the distilled wine has a unique aroma and taste.

6. This wine is ripe and old. As we all know, the older the wine, the more fragrant it is, and it is after a long period of aging that the wine becomes more fragrant and mellow. Because the wine that just came out will taste slightly lighter.

7. Blend and season. In the brewing process of wine, various chemical reactions and physical reactions will occur, so the quality of wine will undergo many subtle changes, so wine must be blended with a blender to achieve the most perfect taste.

References:

Liquor-Baidu Encyclopedia