Shaanxi (Qin) Liquor: xifeng liquor, the top liquor in the store.
Hunan Liquor: Jiuhun Liquor, Jiugui Liquor, Xiangquan Liquor, Wuling Liquor, Liuyang River and Deshan Daqu Liquor.
Hubei Liquor: Daohua Liquor, Zhijiang Daqu, Bailongjing, Bai Yunbian, Shihua Daqu and Xiling Tequ.
Jin Jiu: Fenjiu, Zhu is in Xinghua Village.
Imperial wine: Song He Liangye, Du Kang, Shedian, Zhanggong and Baiquan Spring Wine.
Lu Wine: Heart Wine, Jingui Tequ, Lanling, Kongfujia Wine, Jimo Old Wine, Golden Brandy, Yantai Red Wine, Yantai Cabernet Dry Red Wine, Yantai Riesling Dry White Wine, Yantai Weimeisi and Yantai Changyu Wine.
Su Liquor: Shuanggou Daqu, Yanghe Daqu and Fenggang Liquor.
Jiangxi wine: four major characteristic wines
Wanjiu: Gujing Distillery, Kouzi Liquor, Shahewang, Shuanglongchi, Shuanglongwang, Golden Seed, Distillery and Longxing Imperial Liquid.
Green wine: highland barley wine, Hebei wine: Cao Xueqin's home brew, Congtai wine.
Beijing Liquor: Huatang Liquor, Beijing Liquor, Erguotou and Beijing Special Beer.
Zhejiang wine: Shaoxing wine
Jin Jiu: Zhigu Shao and Tianchao brand semi-dry white wine.
Mongolian wine: Hetao Laojiao, Ningcheng Laojiao, Menggui wine and Hongmao medicinal liquor.
Northeast Liquor: Beidacang Liquor, Lingchuan Liquor, Qian Shan Liquor, Changbai Mountain Liquor and China Tonghua Liquor.
Wine is a drink with the longest drinking history. Drinking wine is a kind of alcohol (a large category of organic compounds), and its most basic definition means that the main component contained in drinking wine is ethanol (alcohol).
Alcohol chemistry
Generally speaking, carbohydrates are fermented by microorganisms. Glucose (a simple sugar) is an organic compound with six carbon atoms, and its chemical formula is c606h 12. The reaction process of producing ethanol by fermentation is as follows:
c606h 12 = 2 C2 H5 oh+2 CO2↓
The above reaction equation only lists glucose as an example, but in fact many kinds of sugar can be fermented to make wine. Because concentrated ethanol solution can kill yeast and can't continue fermentation, the highest ethanol concentration of fermented wine can only reach 10%- 15%, but the boiling point of alcohol is 78.2? C, heating to make the temperature exceed the boiling point of alcohol but not exceed the boiling point of water, so that alcohol vapor escapes, and then condensing to obtain an ethanol solution with a concentration of more than 80%-90%, and blending into high-concentration liquor.
The use of alcohol
Drink and accompany the meal.
When cooking, it is used for pickling to remove the fishy smell of meat, mixing with sauce, or sprinkling in cooked food to strengthen the "pot smell".
Cultural use: used for sacrifice.