Baijiu (白酒), Chinese liquor
History, classification and manufacture
Bibliographic Data
| ID | 5166376 |
|---|---|
| Authors | Xiao-Wei Zheng, Xiaowei Zheng (0000-0001-7634-6022), Bei-Zhong Han, Bei‐Zhong Han (0000-0002-0780-2343, China Agricultural University, corresponding author) |
| Year | 2016 |
| Volume | 3 |
| Issue | 1 |
| Pages | 19-25 |
| Publication date | 2016-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.03.001 |
| OpenAlex | W2301066249 |
| Language | EN |
| Citations received | 2 |
| References cited | 5 |
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
Alcohol content · Fermentation · Flavor · Starter · Taste · Chemistry · Fermentation and Sensory Analysis · Food Quality and Safety Studies · Tea Polyphenols and Effects · Food Science
| Unique citing works | 2 |
|---|---|
| Citations per year | 0,25 |
| Citation span | 2018 - 2022 (5) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 2 |