Baijiu (白酒), Chinese liquor : History, classification and manufacture
Baijiu (白酒), Chinese liquor : History, classification and manufacture / Xiao-Wei Zheng, Bei-Zhong Han
p. 19-25 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.3 No.1(2016 Mar.), p. 19-25 3:1<19 ISSN 2352-6181↔ 저자: Xiao-Wei Zheng, Biotechnology Center, Nutrition & Health Research Institute, COFCO Corporation 저자: Bei-Zhong Han, College of Food Science and Nutritional Engineering, China Agricultural University
Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary profile. The production of baijiu involves five major steps, materials preparation, daqu (大曲) making, alcoholic fermentation, distillation, and aging. There is a range of baijiu with different flavors and corresponding names. Baijiu can be categorized according to the production techniques (solid state and semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.). different types of baijiu have their home microbiota and flavor because of their distinct production techniques. In this review, we discuss the critical steps and the microorganisms involved in the production of different types of baijiu. Although baijiu contains alcohol, it has been proven that it plays a significant role in the heath and quality of peoples' lives.