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Baijiu
''Baijiu'' (), also known as ''shaojiu'' or archaically as sorghum wine, is a Chinese alcoholic beverage made from grains. Báijiǔ literally translated means White Alcohol or Liquor and is a strong distilled spirit, generally between 40–60% alcohol by volume (ABV).
Báijiǔ is a clear liquid usually distilled from fermented sorghum, although other grains may be used; southern China versions may employ glutinous rice, while northern Chinese varieties may use wheat, barley, millet, or even Job's tears instead of sorghum. The ''jiuqu'' starter culture used in the production of ''baijiu'' mash is usually made of pulverized wheat grains.〔 Zheng, Xiao‐Wei, et al. "Daqu—A traditional Chinese liquor fermentation starter." Journal of the Institute of Brewing 117.1 (2011): 82-90.〕〔Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, http://www.jiangnan.edu.cn/zhgjiu/umain.htm〕〔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. "Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR–DGGE." Letters in applied microbiology 53.2 (2011): 134-140.〕〔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. "PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese" Baiyunbian" Liquor Fermentation Starters." Journal of microbiology and biotechnology (2014).〕
Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, but it generally has a significantly higher alcohol content than, for example, Japanese ''shōchū'' (25%) or Korean ''soju'' (20–45%). It is closer to vodka in strength and mouth-feel.
==History==
Chinese liquor, which has been made for over 5000 years,〔 Huang, H. T. "Science and civilisation in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).〕〔Huang et al Chinese Wines: Jiu, in Hui, Yiu H., ed. Handbook of food science, technology, and engineering. Vol. 149. CRC press, 2006.〕〔Shurtleff, William, and Akiko Aoyagi. History of Koji-Grains And/or Soybeans Enrobed with a Mold Culture (300 BCE To 2012): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center, 2012.〕 is characterized by a double semi-solid state fermentation using fungi as the main microbial starter for the saccharification. This is a typical feature of liquors produced in the Far East. The brewing of Chinese ''baijiu'' mainly uses grain except for a few that use fruit.〔 Huang, H. T. "Science and civilisation in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).〕〔Huang et al Chinese Wines: Jiu, in Hui, Yiu H., ed. Handbook of food science, technology, and engineering. Vol. 149. CRC press, 2006.〕〔Shurtleff, William, and Akiko Aoyagi. History of Koji-Grains And/or Soybeans Enrobed with a Mold Culture (300 BCE To 2012): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center, 2012.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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