Classification of Chinese Wine

There are a few ways to classify wine in the world. But Chinese wines are usually classified as five.

(1). White Wine

White wine of liquor has a more complicated production method and is made from various staples—broomcorn, corn, rice, or wheat. It looks crystal clear, smells aromatic, and tastes tasty. Alcohol degree is at least above 30.

There are five types according to its fragrance:

①Delicate fragrance type( Fen Wine in Shanxi Province);

②Strong fragrance type( Luzhou Laojiao Wine in Sichuan Province );

③Corn fragrance type( Sanhua Wine in Guilin );

④Sauce fragrance type( Maotai in Guizhou Province);

⑤Multi-fragrance type(Dong Wine in Guizhou Province).

(2)Yellow Wine

Yellow wine is unique and traditional in China, It is typical of yellow color. It is made from rice and sticky rice, the alcohol content at 10-15 per cent.

(3) Fruit Wine

Fruit wine is mainly made from grapes, pears, oranges, litchis, sugarcane, hawthorn berries, and waxberries and all are quite palatable, the alcohol content about 15 per cent.

(4) Medicine Wine

Medicine Wine is typical in China. It is used for health. The famous one is Zhuyeqing in Shanxi Province.

(5) Beer

Beer has much lower alcohol content and is most commonly made from barley and hops, the alcohol content between 2-5 per cent.

Beer has thrived since the early 20^th century. Now we have Qingdao Beer.

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