Baijiu

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Baijiu
Jiugui.jpg
A glass and bottle of “Jiugui” (酒鬼) brand baijiu
JenisDistilled beverage
Negara asalChina
Alkohol menurut volume28–65%
Bukti56–130
WarnaClear
Varianlight 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 terkaitshōchū, soju, huangjiu, mijiu, sake
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.

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

. [3] [4] [5] [6] [7] [8]

Sebotol Good Spirits Co. Australia Baijiu diproduksi lan dikemas ing Australia .
Botol macem-macem merek lan jinis baijiu, saka kiwa menyang tengen: Sanhuajiu saka Guilin, Guangxi, Star Merah Erguotou saka Beijing, Sungai Ming saka Luzhou, Sichuan lan Maotai saka Maotai, Guizhou .
Botol-merek merek Star Star lan Niulanshan Erguotou

Referensi[besut | besut sumber]

  1. "A Guide to Chinese Alcohol". Lost Laowai:China expat.
  2. "The World's Most Consumed Alcohol Is One You Might Not Have Tried. But It's Coming to a Bar Near You". Time.
  3. 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.
  4. 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.CS1 dandani: archived copy as title (link)
  5. 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.
  6. 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.
  7. 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.
  8. 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.