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I. Classification of Chinese Baijiu

(1) Classified by the use of fermentation starter:

1、Daqu liquor: It is produced by using Daqu as a sugar fermentation agent, with the main raw materials being barley, wheat, and a certain amount of peas. Daqu can be divided into medium-temperature Daqu, high-temperature Daqu, and ultra-high-temperature Daqu. It is generally fermented in a solid state, and the fermentation cycle of Daqu liquor is long, with strict technical requirements and high quality. Most famous and superior wines are made with Daqu, such as Maotai, Wuliangye, Luzhou Laojiao, etc.

2. Small Qu Wine: It is produced by using small qu as a sugar fermentation agent, with main raw materials including sorghum or rice. Most of the liquor produced in workshops or small factories are Small Qu Wine. Due to its short fermentation time and low production cost, it is adopted by most distilleries. The output of this type of liquor is also quite large. For example, Lao * Gan, Er * Ti and so on.

(3) Classified by fermentation methods:

1. Solid-state liquor: Liquor produced by using solid states throughout the production process, including milling, steaming the grain, fermenting, and distilling. The fermentation vessels mainly use earthen jars and cellar equipment, and often use zengtanks for distillation.

Solid-state fermentation liquor has better quality, strong aroma, soft taste, smooth sweetness, and a long aftertaste. Most of the domestic famous wines are solid-state fermented liquor.

（四）Classified by Flavor Type

1. Strong-flavor Baijiu: Also known as cellar-flavor or Wuliangye-flavor, it belongs to the category of large-qu wine. It is one of the most consumed types of Chinese liquor. Its characteristics can be summarized in six characters and five sentences: the six characters are "fragrant, mellow, strong, soft, sweet, and clean"; the five sentences are "rich cellar aroma, refreshing and sweet, soft and rich, harmonious aroma, and a long aftertaste." It is made from grain and grain, through solid-state fermentation, storage, and blending. The typical representative includes Wuliangye of Luzhou Yanghe, etc. The main production areas are Yibin, Luzhou, and Mianzhu in Sichuan.

2. Maotai Flavor Liquor: Also known as Maotai flavor, it features prominent sauce aroma, elegant and delicate flavor, rich and mellow body, clear and transparent liquid, slightly yellow color, and a long aftertaste. The main production area is in Maotai Town, Guizhou Province.

3. Fragrant-flavor Baijiu: Made from single grains such as sorghum, wheat, or corn, it is steamed and fermented in earthen jars, with a compound aroma dominated by ethyl acetate. It has a pure and natural fragrance, harmonious and gentle sweetness, and a soft, clean, and refreshing taste. Generally, it belongs to the mid-to-low-end level of Baijiu, with a less intense aroma and taste compared to the rich and mellow flavors of the other two types.

Section Two: Appreciation of Chinese Baijiu

（一）、浓香型白酒的品评

1. Representative wines: Sichuan Wuliangye, Jianyu Spring, Luzhou Laojiao Yanghe Daqu, etc.

2、Sensory comments:

Colorless and transparent (allow for a slight yellow), rich cellar aroma, smooth and sweet, harmonious flavor, and a clean and refreshing aftertaste.

3. Criteria for Evaluation:

1) Color and transparency: colorless and transparent (allowable slight yellow).

2）The aroma intensity, characteristics, and quality are divided into schools. Those with strong aromas that reflect a rich cellar aroma and a distinctive feature of being strong with a hint of age are considered Sichuan-style, while those with a pure, sweet, clean, and refreshing taste are characterized as Jiangsu-Hubei style;

3) Evaluating the sweetness and refreshingness of wine is an important basis for distinguishing the quality of different wines.

4) The main characteristics of high-quality strong-flavor Baijiu are miantian, which is natural and comfortable sweetness, rich and mellow body. Poor-quality liquor is not miantian, but only rich sweetness or sweetness is not prominent, which shows a thin body and short taste, and the aging flavor is insufficient.

5) The length and cleanliness of the aftertaste are also important factors in distinguishing the quality of the wine.

6） Flavor harmony: It is the main basis for distinguishing the quality of liquor, as well as the main basis for distinguishing between distilled liquor, fermented liquor, and blended liquor. In fermented liquor, ethyl caproate and other flavor components are synthesized through biological pathways, which is a complex aroma with strong natural sense, so the flavor is harmonious and can last. On the other hand, the liquor added with ethyl caproate externally often has a stronger aroma than taste, and the body of the liquor is thin, and the aroma and taste disappear quickly after entering the mouth, both the aroma and taste are short, and the natural sense is poor. If the purity is poor or the proportion is inappropriate, it will seriously affect the quality of the liquor, and its aroma will give people a feeling of disgust, dull aroma, and strong stimulation after entering the mouth.

7) The easily discernible flavor in strong-flavor Baijiu is mud odor, which is mainly related to the new pit mud and improper process operations. This heavy mud odor seriously affects the quality of the liquor.

（二）评价清香型白酒

1. Representative wines: Beijing Erdou, Shanxi "*Wine", Henan "Baolao Wine", Lao*Gan, etc.

2、Sensory comments:

Colorless, transparent, pure fragrance, mellow sweet, soft, natural harmony, aftertaste clean and refreshing.

3. Criteria for Evaluation:

1) Colorless and transparent (strong aroma allowed to be slightly yellow, Maotai flavor allowed to be slightly yellow and transparent).

2) Main aroma: A combination of ethyl acetate as the main component and ethyl lactate as the auxiliary, creating a clean and pure aroma. Upon closer inspection, it has an elegant and comfortable scent without any other impurities.

3) Due to the high alcohol content, there is a noticeable spicy sensation upon entry and it lasts for a while, but the stimulation is not significant (this is mainly related to the refreshing taste);

4) The flavor is particularly pure, and high-quality fragrant-flavor liquor lacks any impurities.

5) After tasting a few mouthfuls, the spiciness significantly reduces, and the sweetness becomes more prominent, leaving a lingering aroma after drinking.

6) The wine body features clear, refreshing, soft, sweet, and pure style characteristics.

How to store bulk liquor during sales

Although white spirits have no expiration date, during the storage process, alcohol in the liquor reacts chemically with organic acids to produce a variety of ester compounds, which have various unique aromas. Since the esterification reaction in liquor is quite slow, high-quality spirits generally need to be stored for three to four years, or even longer. However, once the esterification reaction reaches a certain degree, it tends to reach a balance and stop. If the liquor is continued to be stored, the alcohol content will decrease, the flavor will become lighter, and the volatilization loss will also increase. Therefore, there is an appropriate time for storing white spirits, and it is not necessarily better the longer it is aged. White spirits are easily volatile and leaky, and they may overflow when the temperature rises. Therefore, when retailing and using bulk white spirits, the following points must be noted:

（1）盖严。在打酒暂停时，要将酒容器的盖盖好，封严，以防挥发，减少酒的风耗。

(2) Do not fill too full. Do not fill the container too full to avoid the spillage of the wine due to the rise in temperature. Also, regularly check the wine container and take timely measures to deal with leakage in time.

Reduce losses. When selling or taking the liquor, do not keep it too far away from the container, and use a wine tray to catch the liquor. After using the tools for selling or taking the liquor, it should be returned to the vat in time to maintain the moisture of the tools and reduce the risk of the liquor sticking to the skin. As scientific technology continues to develop, the number of mechanized and automated tools for storing and selling liquor will increase. It is necessary to learn and master their use well.

(4) Stir appropriately. The components in liquor are very rich, but due to different specific gravity, the alcohol degree in the upper layer of the storage process is higher, while that in the lower layer is lower; if it is stored for a long time, the seal is not tight, the taste of the upper layer of the liquor will become lighter. In order to ensure the consistency of the alcohol degree and taste, it is necessary to use a wooden rake to stir appropriately before taking, to mix evenly the upper and lower layers.

Fourthly, the sales techniques for bulk liquor

To understand the sales techniques for bulk liquor, one must first understand the characteristics of bulk liquor. Each liquor has its own characteristics and target audience, and only by finding the target audience can one better sell the liquor.

（1）If the target audience for bulk liquor is rural town lovers of alcohol, it is necessary to first open up the town market. Try the following sales methods for bulk liquor: ① Collaborate with tea shops and small shops. ② Travel frequently in the liquor circle and make more friends to build relationships. ③ Recommend sales by combining soaking liquor methods, and promote by offering some soaking liquor ingredients as a promotional gift, such as wolfberries, dates, and ginseng roots.

If bulk liquor is sold to urban high-end consumers, it is essential to focus on product quality. Generally, high-end consumers of bulk liquor have a high ability to identify spirits, as they are often exposed to many famous wines. Therefore, the quality of the liquor is the key to whether they will purchase it. The bulk liquor of Best Life is very popular in the sales process in many large and medium-sized cities, and the retail price of many distributors for high-end bulk liquor has exceeded 100 yuan per jin. It is unlikely to have rich profits without a solid guarantee of product quality. It is recommended to organize some banquets appropriately in the sales process, inviting potential customers with the ability to consume mid-to-high-end bulk liquor to taste and sample, which will have good results. In addition, it is recommended to deliver some ceramic bottles or gift boxes in the sales process, which are all good promotional methods.