Fenjiu, a representative type of light-flavored wine, uses barley and peas as raw materials for making koji besides sorghum. The temperature for making koji is lower than the previous two, and must not exceed 50°C. It also uses steaming technology, earth vat fermentation, etc., and the storage period is also one year. The raw material of rice-flavor liquor is rice, and the saccharification starter is not Daqu, but the traditional rice song. The fermentation process is characterized by a semi-liquid method, while other flavor liquors are mostly solid-state methods. The fermentation period is more than 1/5 shorter than that of Daqu wine, only about 7 days, and the storage period is generally shorter than that of Daqu wine, only 3 to 6 months. Among the rich and colorful other flavor liquors, their craftsmanship is different from the above four flavors, forming a category with colorful craftsmanship, each with its own characteristics and style. Now only a few wines are listed for explanation. Dongjiu, a nationally famous wine, uses large and small koji techniques to make koji and add Chinese herbal medicine. The cellar is not made of mud or stone, nor does it use earth or earthen jars for fermentation. Instead, it uses chalk soil, lime and the juice of kiwi vines to build the cellar. Dongjiu is made by the process of stringing incense. Although Guizhou's Pingbajiao wine and Yunjiu are also made using the same technique as Daqu, some add Chinese medicine, some don't, some have aroma, some don't. The cellar is different from Dongjiu in that it is a Feinijiao, and the style of the wine is different from Dongjiu. Dong Jiu is also different. Xifeng wine is also of other flavors, but its koji-making raw materials are the same as Fenjiu, using barley and peas. The koji-making temperature is higher, reaching 60°C, and the amount of koji used is 13 to 16%. Fermentation does not require earth vats, but uses raw mud pits. Emphasizing Laojiao, the fermentation period is 10 days shorter than that of Fenjiu, only 10-11 days. As a result, the Xifeng wine brewed has the characteristics of sweet, sour, bitter and spicy aroma. The dual-flavor type of "Lutou Jiangwei", as the name suggests, has both strong-flavor and sauce-flavor characteristics, such as Baiyunbian wine. Therefore, some manufacturers simply produce Maotai-flavor wine and strong-flavor wine separately in proportion, and blend the two wines with each other to produce a dual-flavor wine. In other words, the proportion of blending must be appropriate, otherwise it will not be thick but not sauce, and it will not be thick at the beginning and end with sauce, and it will not be able to talk about the style and characteristics of both thick and sauce. To sum up, we can judge that the classification of liquor aroma types is relative, not absolute. Although all wines belong to the same aroma type, they still have their own "little freedom", that is, personality and style characteristics. Some people compare the flavor of liquor to the schools of Peking Opera. There are four major schools: Mei, Shang, Xun, and Chen. They also allow tributaries within the four major schools to develop individuality and form new schools. At the same time, they allow other schools outside the four major schools to develop. , coexisting with other genres. In a word, craftsmanship and fragrance are closely related. With the advancement of scientific research and the reform of technology, more new technologies and more new fragrance types will appear in the future.