1.碎沙酒：既用粉碎的高粱酿出的酒称为“碎沙酒”，生产期间短，出酒率高，质量一般；在生产的前期工艺和坤沙酒的工艺大抵相同，但到后面就不经过高温堆积发酵工艺，不需要严格的“回沙”工艺，一般烤二三次就把粮食中的淀粉用完。
1. Crushed sand wine: the wine brewed from crushed sorghum is called "crushed sand wine", which has a short production period, high liquor yield and general quality. The process in the early stage of production is basically the same as that of kunsha wine, but it does not go through high temperature accumulation fermentation process in the later stage, and does not need strict "returning sand" process. Generally, the starch in the grain is used up after baking for two or three times.
2.翻沙酒：用坤沙酒第9次蒸煮后丢弃的酒糟（丢糟）为配糟，再加入一些新高粱和新酒曲后酿出的酒称为“翻沙酒”，“翻沙酒”生产周期更短，出酒率高，生产成本低，质量差，

2. Wine for turning sand: the wine made from the abandoned distiller's grains (distiller's grains) after the last 9th cooking of kunsha wine is used as the blending distiller's grains, and some new sorghum and new distiller's yeast are added. The wine is called "wine for turning sand". The production cycle of wine for turning sand is shorter, the wine yield is higher, the production cost is lower, and the quality is poor,
3.窜沙酒：窜香酒是用坤沙酒第9次蒸煮后丢弃的酒糟为甑醅，加入食用酒精蒸馏后的产品，产品质量极差，成本低廉。这类产品严格来说，并不是真正意义上的酱香型白酒。
3. Channeling sand wine: channeling fragrant wine is a kind of distiller's grains which are discarded after the 9th cooking of kunsha wine. The product after the distillation of edible alcohol is added. The quality of the product is very poor and the cost is low. Strictly speaking, this kind of product is not really Maotai flavor liquor.
酿酒的开始在五月，端午节前后开始采曲制曲，一直持续到重阳节，再开始下沙选沙（红缨子小颗粒高粱），采取两种方式发酵（开放式和封闭式），在长达九个月的八次发酵后，才能形成原酱酒。
The beginning of wine making is in May, before and after the Dragon Boat Festival, it starts to pick koji and make koji, which lasts until the Double Ninth Festival, and then it starts to choose sand (small grains of red tassel sorghum) in the sand. It adopts two ways of fermentation (open type and closed type). After eight times of fermentation for nine months, the original sauce wine can be formed.
这时时间已经一年半了，但这个酒还不能喝，经过九次蒸煮，出来了不同阶段的原酒，需要存放时间是三年。
At this time, it's been a year and a half, but the wine can't be drunk. After nine times of cooking, the original wine of different stages has come out, which needs to be stored for three years.
三年之后调酒师根据不同轮次酒的口感进行相互勾调，再加上不同种类年份老酒进行调味，调味完成之后装坛封存，再存放满一年，才算一份可以出厂的酒。
Three years later, the bartenders interacted with each other according to the taste of different rounds of wine, adding seasoned wine of different kinds and flavoring. After finishing the seasoning, the bartender could be stored for a full year before being counted as a factory wine.
有了散葡萄酒招商上面的小总结，希望对广大客户有所帮助，如果有什么不理解的或者寻求帮助的请点击我们的网站：https://www.qdljjy.com或者来电咨询，我们会尽全力为您解决
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