In fact, in the market, sellers pay special attention to "solid-state fermentation" and buyers pay special attention to "solid-state fermentation". All of these come from the production of new technology of liquor "liquid fermentation" in the 1950s and 1960s. Liquid fermentation method refers to the production process of liquor by liquid method using alcohol production method. The follow-up development of "liquid liquor" has produced certain negative effects in the industry and in the market, which leads to the phenomenon that "solid fermentation" will be emphasized in marketing.

无论是“固态发酵”的“固态”还是“液态发酵”的“液态”，本质上都是指发酵过程的基质的属性，宽泛地讲，如果整个酿造过程是在一类不溶性固体基质上进行的，那就属于“固态发酵”的范畴。举一个例子，比如，我们在家里，可能会用买来的葡萄自酿葡萄酒(如果没有指导，不建议自酿葡萄酒)，我们把葡萄压榨出葡萄汁，然后简单添加酵母进行发酵，观察到，整个发酵过程，是在葡萄汁这样的液态环境下或者基质里进行的，所以葡萄酒是液态发酵。

Whether the "solid" of "solid fermentation" or the "liquid state" of "liquid fermentation" essentially refers to the properties of the substrate of the fermentation process. Broadly speaking, if the whole brewing process is carried out on a kind of insoluble solid substrate, it belongs to the category of "solid state fermentation". For example, when we are at home, we may use the purchased grape wine (if there is no professional guidance, it is not recommended to brew wine). We press the grapes to extract the grape juice, and then simply add yeast for fermentation. It is observed that the whole fermentation process is carried out in the liquid environment like grape juice or in the matrix, so the wine is liquid fermentation.

白酒固态发酵

Solid state fermentation of liquor

之所以举葡萄酒酿造的例子，是为了说明，“液态发酵”和“固态发酵”都是发酵酿造技术的一种，本身无所谓好与坏，但具体到每一种发酵食品而言，就有了特别的意义，比如，白酒。白酒在世界酒林中是一朵奇葩，不仅仅是因为历史悠久，风格独特，更因为它的发酵方式——“固态发酵”，这在整个世界酒品中都是罕见的，我们经常能够喝到的啤酒、葡萄酒等酿造酒，威士忌、伏特加等蒸馏酒都是“液态发酵”而来，而白酒，却是源于“固态发酵”。

The reason for citing the example of wine brewing is to show that "liquid fermentation" and "solid fermentation" are both fermentation and brewing technologies, and there is no difference between good and bad in itself. However, for each fermented food, it has a special significance, such as Chinese liquor. Chinese liquor is a wonderful flower in the world wine forest, not only because of its long history and unique style, but also because of its fermentation mode - "solid fermentation", which is rare in the whole world. We can often drink beer, wine and other brewing liquor, whisky, vodka and other distilled liquor are "liquid fermentation", while Chinese liquor is the source In "solid state fermentation".

“固态发酵”，是我国名优白酒的传统生产方式，简单讲，即通过固态配料，即粮食混搭或单一用粮，以固态基质的形式放入陶器或者窖池中发酵，然后取出固态蒸粮蒸馏，得以生产白酒。这种传统的白酒生产方式，产生了很多白酒的香型，比如我们熟悉的清香、酱香、浓香等等，而这其中更有很多名酒的诞生。

"Solid state fermentation" is the traditional production mode of famous and excellent liquor in China. In a simple way, liquor can be produced by solid ingredients, i.e. mixed grain or single grain, fermented in pottery or cellar in the form of solid substrate, and then distill the solid-state grains for distillation. This traditional liquor production method has produced a lot of liquor flavor types, such as Qingxiang, Maotai flavor, Luzhou flavor and so on, among which many Chinese famous liquor were born.

当然，也有香型采用“半固态发酵”的方式生产，比如，米香型和豉香型，这里所谓的“半固态发酵”并不是“固态发酵”白酒和“液态发酵”白酒组合，“半固态发酵”同样具有非常悠久的历史，简单理解，可以认为酿造中同时存在固态发酵和液态发酵的过程，比如，米香型白酒的发酵，前期发酵多在大米之上进行，为“固态发酵”，后期糖化液逐渐出现，为“液态发酵”，然后进行液态蒸馏得以生产出来。

Of course, some flavor types are produced by "semi-solid fermentation", such as rice flavor and soy sauce flavor. The so-called "semi-solid fermentation" here is not a combination of "solid-state fermentation" liquor and "liquid fermentation" liquor. The "semi-solid fermentation" also has a very long history. In a simple understanding, it can be considered that there are both solid-state fermentation and liquid-state fermentation in brewing, For example, in the fermentation of rice flavor liquor, the early fermentation is mostly carried out on the rice, which is "solid fermentation", and the later saccharification liquid gradually appears, which is "liquid fermentation", and then it can be produced by liquid distillation.

对于“液态法白酒”而言，“新工艺白酒”的叫法更为符合，因为这里的“液态”仅仅指的是食用酒精的生产过程，然后用食用酒精进行传统白酒的“模仿”。这种用食用酒精“模仿”白酒的生产工艺是在上世纪创造的，并没有传统延承，所以更应该叫作“新工艺白酒”。“液态法白酒”这一“新白酒品类”，现在已经极为普遍，其本身对于饮料食品技术发展的推动是不可否认的，在本质上，“液态法白酒”其实仅仅是一种“饮料思维”的白酒产物，而其对于行业和市场的影响就要另做讨论了。

For "liquid liquor", the name of "new technology liquor" is more consistent, because the "liquid" here only refers to the production process of edible alcohol, and then uses edible alcohol to "imitate" traditional liquor. This kind of "imitation" liquor production technology with edible alcohol was created in the last century, and there is no traditional inheritance, so it should be called "new craft liquor". "Liquid liquor" as a "new liquor category" has become very common now. Its own promotion for the development of beverage and food technology is undeniable. In essence, "liquid liquor" is only a liquor product of "beverage thinking", and its impact on the industry and market will be discussed separately.