Question 1: What category does liquor belong to on Taobao? 5 points The category of liquor on Taobao is: Liquor >> Domestic liquor

To check the category of the products distributed, What category? Taobao has a function to quickly find categories. You can click to publish a product, and this function will be available. Click on category search, and relevant categories will automatically appear, as shown below:

Question 2: What kind of foreign wine should I choose when selling red wine on Taobao? Wine, this belongs to the first category and is helpful for buyers to search. This is the most suitable category.

Question 3: In what category are Taobao wines posted? Under Food and Beverages, it will prompt illegal release of Taobao wine products directly in: Liquor》Domestic Liquor, Liquor》Wine, Liquor 》Under the three categories of beer, if you publish it directly to other categories and detect category errors, the system will warn you: the product's "misplaced category" will be demoted, resulting in the loss of the product being demoted.

Question 4: What category of alcohol does liquor belong to?

Question 5: What industry category does liquor belong to? Liquor is a post-processing product of agricultural products

It is a product that increases the added value of agriculture. Products

Question 6: Classification of Chinese Liquor Types of Chinese Liquor

Liquor

Modern liquor is divided into solid-state liquor, solid-liquid combination liquor and liquid liquor. Three categories of French liquor.

1. Classification according to the type of koji used and the main process? The main types of solid-state liquor are:

(1) Daqu liquor

Daqu liquor, Daqu is a saccharification starter. The raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature songs, high-temperature songs and ultra-high-temperature songs. Generally, it is solid-state fermentation, and the wine produced by Daqu wine is of better quality. Most famous and high-quality wines are made from Daqu wine.

(2) Xiaoqu Liquor

Xiaoqu is made from rice and mostly uses semi-solid fermentation. Most of the liquors in the south are Xiaoqu Liquor.

(3) Glutinous rice wine

This was developed on the basis of the Yantai operation method after liberation. Purely cultured Aspergillus and pure cultured distiller’s yeast are used as saccharification and fermentation methods. The fermentation time is shorter and the production cost is lower, so it is used by most wineries. This type of wine has the largest output. Target the public for consumption.

(4) Mixed Qu liquor

It is mainly a liquor made by mixing Daqu and Xiaoqu.

(5) Other saccharifying agent method liquor

This is a liquor brewed by fermentation using saccharifying enzyme as the saccharifying agent and adding brewing active dry yeast (or aromatic yeast).

The types of solid-liquid combination liquor are:

(1) Semi-solid and semi-liquid fermentation liquor

This kind of liquor is made from rice. Xiaoqu is a saccharification starter. It is first saccharified under solid conditions, then fermented under semi-solid and semi-liquid conditions, and then distilled to make liquor. The typical representative is Guilin Sanhua Liquor.

(2) Chuanxiang liquor

This kind of liquor is made by Chuanxiang technology, and its representatives include: Sichuan Tuopai liquor, etc. There is also a kind of essence skewer steaming method of liquor, which is obtained by adding essence to the fragrant fermented grains and then skewering and steaming.

(3) Blended liquor

This kind of liquor is made by blending solid liquor (not less than 10%) and liquid liquor or edible alcohol in an appropriate proportion. .

Liquid fermentation liquor

Also known as "one-step" liquor, the production process is similar to alcohol production, but some traditional techniques of liquor are absorbed in the process, and the quality of the liquor is generally relatively bland. ; Some processes use aromatic yeast to make up for it.

In addition, there is also flavored liquor, which is made from edible alcohol as the base, food essence and special flavored liquor.

2. Classify wines according to their aroma types

This method is used to classify wines according to the characteristics of their main aroma components. In national wine evaluations, wines are often classified according to this method. Categorize.

(1) Maotai-flavor liquor

Also known as Maotai-flavor liquor, represented by Maotai. Its main characteristic is the soft and moist sauce. The fermentation process is the most complex.

Most of the Daqu used is ultra-high temperature distiller’s yeast.

(2) Luzhou-flavor liquor

Represented by Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu and other liquors, they are characterized by strong aroma and sweetness, and the fermentation raw materials are many The raw materials are mainly sorghum, and the fermentation adopts the mixed steaming and slag-continuing process. Fermentation is done in old cellars, and there are also artificially cultivated old cellars. Among famous wines, strong-flavor liquor has the largest output. The wines produced by wineries in Sichuan, Jiangsu and other places are all of this type.

(3) Light-flavor liquor

Also known as light-flavor liquor, represented by Fenjiu, it is characterized by its pure fragrance and adopts the steaming and slag fermentation process, and the fermentation uses underground vats. (4) Rice-flavored liquor

Represented by Guilin Sanhua Liquor, it is characterized by its pure rice flavor, using rice as the raw material and Xiaoqu as the saccharifying agent.

(5) Other aromatic liquors

The main representatives of this type of liquor include Xifeng liquor, Dong liquor, Baisha liquid, etc. Each aroma has its own characteristics. The brewing process of these liquors adopts strong aroma. Some processes of Maotai-flavor, Maotai-flavor, or Fen-flavor liquors, and the distillation process of some liquors also uses the aroma-stringing method.

3. Classification by wine quality

(1) National Famous Wine

The national-level evaluation of liquor with the highest quality assessed by the state, the liquor is conducted exclusively Passed 5 times. Moutai, Fenjiu, Luzhou Laojiao, Wuliangye and other wines have all been rated as famous wines at all national wine appraisal meetings.

(2) National-level high-quality wine

The evaluation of national-level high-quality wines and the evaluation of famous wines are conducted at the same time.

(3) Famous and high-quality wines evaluated by various provinces and ministries

(4) General liquor

General liquor accounts for the majority of liquor production, is cheap, and is popular among the people. accepted. Some are of good quality. Most of this liquor is produced using the liquid method.

4. Divide according to the alcohol content

(1) High-alcohol liquor

This is a liquor formed by my country’s traditional production method, with an alcohol content of 41 degrees. Above, mostly above 55 degrees, generally no more than 65 degrees. (2) Low-alcohol liquor

Adopts the alcohol reduction process, and the alcohol content is generally 38 degrees. Some are over 20 degrees.

Types of beer

my country's latest national standards stipulate that beer is brewed from barley malt (including special malt) as the main raw material, added with hops, and fermented by yeast. Contains dioxygen... >>

Question 7: How are Chinese liquors classified? What types are they divided into? Classification of liquor

Modern liquor is divided into three categories: solid-state liquor, solid-liquid combination liquor and liquid liquor.

Classified by distiller’s yeast and process

Main types of solid-state liquor:

(1) Daqu liquor: Daqu liquor uses Daqu as the saccharification starter. The raw materials are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature songs, high-temperature songs and ultra-high-temperature songs. Generally, it is solid-state fermentation, and the wine produced by Daqu wine is of better quality. Most famous wines are made from Daqu wine.

(2) Xiaoqu Liquor: Xiaoqu is made from rice and mostly uses semi-solid fermentation. Most of the liquors in the south are Xiaoqu Liquor.

(3) Glutinous rice wine: This was developed on the basis of the Yantai operating method after liberation. Purely cultured Aspergillus and pure cultured distiller's yeast are used as saccharification and fermentation agents, and the fermentation time is short. , due to its low production cost, is used by most wineries, and this type of wine has the largest output. Target the public for consumption.

(4) Mixed Qu liquor: Mainly made by mixing Daqu and Xiaoqu.

(5) Other saccharifying agent method liquor: This is a liquor brewed by fermentation with saccharifying enzyme as the saccharifying agent and active dry yeast (or aromatic yeast).

Types of solid-liquid combined method liquor:

(1) Semi-solid and semi-liquid fermentation method liquor: This kind of liquor is made of rice as raw material and Xiaoqu as saccharification starter. Guilin Sanhua Liquor is a typical representative of the liquor made by saccharification under solid conditions, fermentation under semi-solid and semi-liquid conditions, and then distillation.

(2) Chuanxiang liquor: This kind of liquor is made by Chuanxiang technology, and its representatives include: Sichuan Tuopai liquor, etc.

There is also a kind of essence skewer steaming method of liquor, which is obtained by adding essence to the fragrant fermented grains and then skewering and steaming.

(3) Blended liquor: This kind of liquor is made by blending solid liquor (not less than 10%) and liquid liquor or edible alcohol in an appropriate proportion.

Liquid fermentation liquor

Also known as "one-step" liquor, the production process is similar to alcohol production, but some traditional techniques of liquor are absorbed in the process, and the quality of the liquor is generally relatively bland. ; Some processes use aromatic yeast to make up for it.

In addition, there is also flavored liquor, which is made from edible alcohol as the base, food essence and special flavored liquor.

Classification by aroma type of wine

This method is classified according to the characteristics of the main aroma components of the wine. In national wine evaluations, wines are often classified according to this method. .

(1) Maotai-flavor liquor: Made from sorghum and wheat through fermentation, distillation, storage and blending, it is a distilled liquor with a soft and moist sauce-flavor. A typical product is Kweichow Moutai. The common trademarks on the market are Feitian brand and Kweichow Moutai brand. Common products with alcohol content are 38°, 43°, and 53% (V/V). The fermentation process is the most complicated, and most of the Daqu used is ultra-high temperature distiller's yeast.

(2) Luzhou-flavor liquor: represented by Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu and other liquors, which are characterized by strong aroma and sweetness. The fermentation raw materials are a variety of raw materials, with sorghum as the Mainly, fermentation adopts mixed steaming and slag-continuing process. Fermentation is done in old cellars, and there are also artificially cultivated old cellars. Among famous liquors, strong-flavor liquor has the largest output. The wines produced by wineries in Sichuan, Jiangsu and other places are all of this type.

(3) Light-flavor liquor: Also known as light-flavor liquor, represented by Fenjiu, it is characterized by its pure fragrance and uses steaming and slag fermentation technology, and the fermentation uses underground vats.

(4) Combined aroma type: represented by Hubei Songzi Baiyunbian Liquor, the main aroma component is ethyl hexanoate and some high boiling point components. It has the styles of both Maotai-flavor and Luzhou-flavor liquors. Its characteristics are: elegant aroma, full body, sweet taste, refreshing and long taste.

(5) Rice-flavored liquor: Made from rice as raw material and Xiaoqu as saccharifying agent, it is made through semi-solid fermentation, distillation, storage and blending. It is a distilled liquor with the characteristics of Xiaoqu rice aroma. Typical products are Guilin Sanhua Wine and Bingyu Manor Rice Puree Wine.

(6) Feng aroma type: represented by Shaanxi Xifeng wine, the main aroma component is ethyl acetate. There is also a certain amount of ethyl hexanoate. Due to the short fermentation period, special technology and storage containers, it is self-contained. Its characteristics are: clear and transparent color, clear and sweet fragrance, harmonious fragrance and long clean tail. The flavors of sour, sweet, bitter, spicy and fragrant are harmonious.

(7) Other flavor liquors: The main representatives of this type of liquor include Xifeng liquor, Dong liquor, Baisha liquor, etc. Each flavor type has its own characteristics. The brewing process of these liquors adopts strong-flavor type, sauce-flavor type, Or some processes for Fen-flavor liquor, and the distillation process of some liquors also uses the aroma-stringing method.

Medicinal aroma type: also known as Dong aroma type, represented by Dongjiu from Zunyi, Guizhou, which is a mixture of Daqu and Xiaoqu...>>

Question 8: Liquor aroma Introduction to the classification of types 1. Fragrant aroma type: represented by Jiugui Liquor. It is sweet in the mouth, mellow and plump, has a harmonious aroma, and has the unique taste characteristics of strong in the front, clear in the middle and sauce in the back. 2． Maotai-flavor type: represented by Kweichow Moutai and Guijiu. Also known as Mao type. The taste and flavor are characterized by sauce aroma, delicateness, mellowness, and long aftertaste. 3. Light aroma type: represented by Shanxi Fenjiu. Also called Fen type. It has the characteristics of fresh fragrance, mellow sweetness and softness, and is a traditional product of northern China. 4. Strong aroma type: represented by Sichuan Luzhou Laojiao. Also known as Lu type. The taste and flavor are aromatic, sweet, and harmonious. 5. Rice flavor: represented by Guangxi Guilin Sanhua Wine, Bingyu Manor, and Xijiang Gong. The taste and flavor are characterized by honey aroma, elegance and softness. 6. Feng-flavor type: represented by Shaanxi “Xifeng Wine”. Mainly ethyl acetate, supplemented by a certain aroma of ethyl hexanoate. 7. Sesame flavor: represented by the "Yipin Jingzhi" series of wines, discovered in 1957. Sesame-flavor liquor is one of the two innovative flavors after the founding of China (sesame-flavor liquor and dual-flavor liquor). Sesame-flavor liquor is based on sesame flavor and has the strengths of three flavors: strong, clear and sauce, so it has the reputation of "one product with three flavors".

It is the youngest member of China’s “Eleven Major Flavors”. It is also the flavor with the most difficult brewing technology, the highest brewing conditions, and the strictest environmental requirements. It can be called the aristocratic flavor among liquors! 8. Black soybean flavor type: represented by “Yu Bing Shaojiu” from Foshan, Guangdong. It is a liquor brewed from rice as raw material, Xiaoqu as saccharification starter, semi-solid liquid saccharification and fermentation. 9. Special flavor type: represented by Jiangxi’s “Four Special Wines”. Made from rice, it is rich in odd compound aromas, with a harmonious aroma and a long aftertaste. 10. Laobaigan flavor: represented by "Hengshui Laobaigan" in Hengshui, Hebei Province. The wine is famous for its clear and transparent color, mellow and elegant aroma, sweet and rich taste, and long aftertaste. 11． Mixed-flavor type: ① Strong sauce type, characterized by aroma, comfort, delicate and plump, thick and coordinated sauce, refreshing and long aftertaste; such as Hubei Baiyunbian wine. ② Strong sauce type, mainly characterized by strong aroma and sauce aroma , the flavors are harmonious, the taste is delicate, and the aftertaste is refreshing. Such as Heilongjiang's Yuquan wine. 12. Other fragrance types.

Question 9: What types of liquor are there, and what are their general differences? Generally speaking, it is divided according to the aroma type. Currently, there are only 5 aroma types recognized by the country: sauce aroma, strong aroma, light aroma, rice aroma and other aroma types.

Maotai-flavor liquor: Also known as Maotai-flavor liquor, represented by Maotai liquor, it belongs to the Daqu liquor category. It has outstanding sauce aroma, elegant and delicate taste, mellow body, long aftertaste, clear and transparent, and slightly yellow color. Mainly sauce aroma, with a slight burnt aroma (but not overpowering), the aroma is delicate, complex and smooth. The Lu fragrance is not prominent, and the ester aroma is soft and harmonious. The ester is first followed by the sauce, and the sauce aroma is long-lasting. The aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup lasts for a long time (Moutai has a saying of "button the cup and the fragrance will last the next day". ), the taste is greater than the aroma, the bitterness is moderate, and the alcohol content is low but unchanged.

Luzhou-flavor liquor: also known as Lu-flavor liquor and Wuliangye-flavor liquor, represented by Luzhou Laojiao Tequ and Wuliangye liquor, it belongs to the Daqu liquor category. Its characteristics can be summarized in six words and five sentences: the six words are fragrant, mellow, strong, soft, sweet, and clean; the five words are rich cellar fragrance, clear and sweet, soft and mellow, harmonious fragrance, and clean tail. Yu Chang. The types of strong-flavor liquor are rich and varied, some are soft-flavored, some are strong-flavored, some are lumpy, and some are loose-flavored, but their characteristics are: the aroma should be rich, the entrance should be soft and sweet (some "There is no sweetness without sweetness"), the aftertaste of both imported and finished food should be sweet (should not be as sweet as sugar), and should not have an obvious bitter taste. The main aroma component of strong-flavor wine is cellar aroma (ethyl acetate), with bad aroma or old white dry aroma (ethyl lactate), and trace amounts of mud aroma (butyric acid, etc.). The cellar aroma and the bad aroma should be harmonious. The main aroma (the cellar aroma) should be clear, and the pit aroma should be present. It is also the unique style of this type of wine, but it should not be overpowering. The bad aroma should be greater than the aroma, and the strong aroma should be appropriate. , balanced, no overpowering aroma.

Light-flavor liquor: Also known as Fen-flavor liquor, represented by Shanxi Fenjiu, it belongs to the Daqu liquor category. It is soft in the mouth, sweet in the mouth, and has a pure aroma. The standards for the characteristics of light-flavor liquor are: pure fragrance, mellow and sweet, natural and harmonious, and refreshing aftertaste. The pure fragrance means that the main fragrance is a harmonious combination of ethyl acetate and ethyl lactate. The content of succinic acid is also very high, and there is no odor. It can also be said that the ester fragrance is well-proportioned and clean. In short, light-flavor liquor can be summarized as: clear, positive, sweet, clean, and long. The word clear is at the top and the word clean is at the bottom.

Rice-flavor liquor: also known as honey-flavor liquor, represented by Guilin Xiangshan Brand Sanhua Liquor, which belongs to the Xiaoqu liquor category. Xiaoqu-flavored wine is generally made from rice. Its typical style is based on the "rice fermented aroma" and Xiaoqu aroma, highlighting the elegant and soft aroma mainly composed of ethyl lactate, ethyl acetate and B-phenylethyl alcohol. Some consumers and wine experts believe that honey aroma is more accurate to express this comprehensive aroma. It can be summarized as follows: elegant honey aroma, soft entrance, sweet mouthfeel, and pleasant aftertaste. That is, the rice wine has an obvious aroma, is mellow in the mouth, is slightly sweet after drinking, has a clean tail, and should not have a bitter or burnt bitter taste (slight bitterness is allowed).

Other flavor wines: also known as dual-flavor, multiple-flavor, mixed-flavor, and Daqu wines. Most of these wines have unique craftsmanship, using both large and small koji, and require a long fermentation time. All liquors that do not belong to the above four aroma types (wines with two or more aroma types) can be classified into this category. The representative wines of this wine are the national famous wines Dongjiu and Xifengjiu. Taste characteristics: soft, mellow and sweet, good taste, long aftertaste, and its unique style is outstanding.

Question 10: What are the classifications of liquor? How to distinguish good from bad? (1) When purchasing bottled liquor, since it is impossible to open the cap and taste it first, you must observe and identify it carefully when selecting.

The specific method is:

1. Check whether the wine is clear and translucent. Especially liquor, when bottled, must be colorless and transparent. When identifying, you can turn two bottles of the same brand of wine upside down at the same time. The bottle with the bubbles disappearing slowly is of good quality. The bubbles disappearing slowly means that the wine has high concentration, has been stored for a long time, and tastes mellow when you drink it. This is because the ethanol in the wine reacts with water to form ester. The longer the wine is stored, the more fragrant the wine will be.

2. Check whether there is suspended matter or sedimentation. Turn the wine bottle upside down and observe it toward the light. You can clearly see that if there are debris and sediment in the bottle, the quality of the wine will be a problem.

3. Check whether the packaging seal is clean and intact. Nowadays, many wineries use aluminum spiral "anti-theft caps" to seal their seals, which is safer; then check the trademark logo on the wine bottle. Generally, the trademark logo of real wine is more beautifully printed, the color is also very bright, and there is A certain sheen, whereas the fake ones are very rough.

4. Check which winery produces it and what brand of wine it is. This is also an important aspect in identifying bottled wine.

(2) Before opening the bottle for drinking, the following methods can be used:

1. Take a drop of wine and place it in the palm of your hand, then make the palms of your hands touch and rub for a while. After the wine heats up, If the smell is fragrant, it is a good wine; if the smell is sweet, it is a medium wine; if the smell is bitter, it must be a bad wine.

2. Turn the wine bottle upside down and observe the changes in the hops in the bottle. If the hops turn up densely and disappear immediately, there is no obvious uneven distribution, and the wine is turbid, it is a poor-quality wine; If the distribution is even, the density gap is obvious when turned up and disappears slowly, and the wine is clear, it is a high-quality wine.

3. Take a drop of cooking oil and place it in the wine. If it is found that the oil spreads irregularly in the wine and the sinking speed changes significantly, it is inferior wine. If it is found that the oil spreads more regularly and If it sinks evenly, it is a high-quality wine.

How to identify genuine and fake wine

1. Look at the bottle shape. Many famous brand liquors have unique bottle shapes. For example, Moutai has been using white cylindrical glass bottles for many years, with a smooth bottle body and no impurities; Luzhou Laojiao Tequ uses a colorful bottle with the words "Luzhou Laojiao Distillery Patented Bottle" on the bottom of the bottle. Fake wine bottles are of varying shapes and thicknesses, the outer packaging is old and lacks freshness, and the sealing is not tight or the teeth are not neat.

2. Look at the printing. The printing of good liquor labels is very particular; the paper is fine and white, the fonts are standard and clear, the color is bright and even, the pattern registration is accurate, and the ink lines do not overlap. If there are English or Pinyin letters, the size should be consistent. In addition, many brands of liquor now use laser anti-counterfeiting marks on the packaging boxes or bottle caps. For example, Moutai has two types of anti-counterfeiting patterns: "Flying Sky" and "Pentagram". When viewed from different angles, they will show different colors, and only It can be used once and cannot be restored if it is slightly damaged.

3. Look at the bottle caps. Recently, most of the bottle caps of famous liquors in my country use aluminum metal anti-theft caps. They are characterized by smooth cap body, uniform shape, easy opening, neat and clear patterns and words on the cap, and matching tight. If it is a counterfeit product, it often leaks out when turned upside down, the cover is not easy to twist off, and the pattern and text are blurred.

4. Look at the packaging. In addition to the exquisite printing, the paper cap packaging of real wine has neat and tight edge seams, and there are no gaps left by uneven tightness; some bottle caps are also wrapped with plastic film, and other bottle caps are wrapped in plastic film. The packaging is very tight and there is no looseness.

5. Look at the clarity and turbidity. From the appearance of the glass bottle, the liquor should be absolutely clear and transparent with no precipitation. The clearer and more transparent the better. You can hold the wine bottle in your hand, slowly turn it upside down, and observe the bottom of the bottle to see if there is any sinking material or cloud-like phenomenon. As a general rule, if the hops are evenly distributed, the density gap is obvious, and the hops slowly disappear, and the wine is clear and transparent, it is a high-quality wine.

6. Smell the aroma. One way is to pour a little less wine on your hands, rub it with both hands for a while to heat the wine, and then smell its aroma. Generally speaking, if the wine smells fragrant, it is a fine wine; if it smells sweet, it is a medium wine; if it smells bitter, it must be a fake wine. Another method is to add a drop of cooking oil to the wine and see how the oil moves in the wine. If the oil spreads evenly in the wine and sinks evenly, the quality of the wine is good; if the oil diffuses irregularly in the wine and the sinking speed changes significantly, it is certain that there is a problem with the quality of the wine.

Classification of liquor

(1) Classification by aroma type:

1. Luzhou-flavor liquor: made of grains as raw materials, through solid-state fermentation and storage , a distilled liquor with a compound aroma mainly composed of ethyl hexanoate.

2. Light-flavor liquor: using grains as the main raw materials, through saccharification,...>>