Wines are classified according to the sugar body of the fermentation raw materials, divided into monosaccharide fermented wine, disaccharide fermented wine, and polysaccharide fermented wine.
Use monosaccharides as raw materials to directly convert sugars from yeast into ethanol, water and carbon dioxide
a) Using glucose as raw material: brewing wine is wine and champagne; distilled wine is brandy, etc.
b) Using fructose as raw material: brewing wine is various fruit wines, such as cider, plum wine, cherry wine, etc.; distilled wine is various fruit brandy
Special yeast or enzymes produced by plant germination are needed to cleavage disaccharides and then ferment and convert them
a) Using maltose as raw material: brewed alcohol is various beers; distilled alcohol is whiskey, gin, etc.
b) Using sucrose as raw material: distilled spirits are rum and tequila
c) Using lactose as raw material: the brewed wine is mare kumiss and milk wine
Some specific fungi (wine koji) need to produce enzymes to degrade the raw materials, and then ferment
a) Using starch as raw material: fermented wine is rice wine, Japanese and Korean sake, etc., distilled wine is Chinese liquor, Russian vodka, etc.
b) Use cellulose as raw material; generally used to produce industrial alcohol and replace biofuels, etc.