One of the more important processes of wine production is fermentation, and fermentation technology also determines the quality of the wine. Liquor fermentation technology Liquor, which uses starch-containing substances as raw materials, breaks down starch into sugars with koji, and then ferments glucose to produce alcohol. Most of the liquor brewing is solid-state fermentation, and its main product is ethanol. According to analysis and analysis, most of the liquor is ethanol and water, and it also contains other aroma substances of about 2% of the total. Because of the difference in the types and proportions of these aromas in wine, wine is distinguished from alcohol and has a unique style. The aroma substances in liquor are mainly alcohols, esters, aldehydes, ketones, aromatic compounds and the like. Beer fermentation technology The beer fermentation process is a normal life activity of beer yeast under certain conditions, using fermentable substances in the wort, and the product of its metabolism is the desired product - beer. Due to the different types of yeast, the fermentation conditions and product requirements and flavors are different, and the fermentation method is different. Beer can be divided into fermented beer and fermented beer below depending on the type of yeast fermentation. Beer fermentation technology can be generally divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air cone fermenter fermentation, continuous fermentation and high-concentration dilution fermentation. At present, it is mainly used in cylindrical open-air cone fermenter fermentation.