Baijiu
Baijiu ( Chinese uga dikenal minangka shaojiu 烧酒/燒酒), yaiku minuman keras sing bening, tanpa warna ing China, biasane ana antara 35% lan 60% alkohol kanthi volume (ABV). [1] [2] Saben jinis baijiu nggunakake jinis Qū sing beda kanggo fermentasi sing khas kanggo sulingan kanggo profil rasa sing beda lan khas.
 A glass and bottle of “Jiugui” (酒鬼) brand baijiu | |
| Jenis | Distilled beverage |
|---|---|
| Negara asal | China |
| Alkohol menurut volume | 28–65% |
| Bukti | 56–130 |
| Warna | Clear |
| Varian | light aroma, strong aroma, sauce aroma, rice aroma, phoenix aroma, mixed aroma, chi aroma, sesame aroma, medicine aroma, extra-strong aroma, special aroma, laobaigan, small qu baijiu |
| Produk terkait | shōchū, soju, huangjiu, mijiu, sake |
| Baijiu |
Baijiu minangka cairan bening biasane disaring saka sorgum fermentasi, sanajan pari-parian bisa digunakake; sawetara gaya Tiongkok kidul wétan bisa nggunakake beras utawa ketan, dene jinis Tionghoa liyane bisa nggunakake gandum, gandum, millet, utawa tangisane Ayub (Cina: 薏苡yìyǐ ) ing tagihan mash . Budaya wiwitan qū sing digunakake ing produksi baijiu biasane digawe saka gabah gandum utawa nasi kukus
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Referensi besut
- ↑ "A Guide to Chinese Alcohol". Lost Laowai:China expat.
- ↑ "The World's Most Consumed Alcohol Is One You Might Not Have Tried. But It's Coming to a Bar Near You". Time.
- ↑ Zheng, Xiao-Wei; et al. (2011). "Daqu—A traditional Chinese liquor fermentation starter". Journal of the Institute of Brewing. 117 (1): 82–90. doi:10.1002/j.2050-0416.2011.tb00447.x.
- ↑ Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, "Archived copy". Diarsip saka sing asli ing 2014-07-29. Dibukak ing 2015-05-29.
{{cite web}}: CS1 maint: archived copy as title (link) - ↑ Xiaoqing Mu et al. Solid-State Fermented Alcoholic Beverages, in Chen, Jian, and Yang Zhu, eds. Solid State Fermentation for Foods and Beverages. CRC Press, 2013.
- ↑ Wang, H-Y.; et al. (2011). "Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR–DGGE". Letters in Applied Microbiology. 53 (2): 134–140. doi:10.1111/j.1472-765x.2011.03076.x. PMID 21554340.
- ↑ Zheng, Xiao-Wei, et al. "Complex microbiota of a Chinese " Fen" liquor fermentation starter ( Fen- Daqu), revealed by culture-dependent and culture-independent methods." Food microbiology 31.2 (2012): 293–300.
- ↑ Xiong, X.; et al. (2014). "PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese" Baiyunbian" Liquor Fermentation Starters". Journal of Microbiology and Biotechnology. 24 (8): 1088–95. doi:10.4014/jmb.1401.01043. PMID 24809292.