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Huangjiu
''Huangjiu'', translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat and a jiuqu starter culture. Unlike ''baijiu'', such liquors are not distilled and contain less than 20% alcohol. Huangjiu is usually pasteurized, aged, and filtered before their final bottling for sale to consumers. Some styles are aged for as much as 3 years and sold as premium products. The various styles of ''huangjiu'' may vary in color from clear to beige, yellowish-brown, or reddish-brown. Many famous Huangjiu brands are noted for the quality of water involved in the brewing process and some consider it to be the most important ingredient.〔Huang, Faxin, David Tiande Cai, and Wai-Kit Nip. "1 73 Chinese Wines: Jiu." Handbook of Food Science, Technology, and Engineering (2006).〕 〔Li, Zhengping. Chinese Wine. Cambridge University Press, 2011.〕
''Huangjiu'' is either drunk directly after being cooled or warmed, or used in Chinese cooking. Major producers of ''huangjiu'' include mainland China and Taiwan. 〔Li, Zhengping. Chinese Wine. Cambridge University Press, 2011.〕
==Classifications==
''Huangjiu'' are classified based on several factors. Among them are the liquor's ''dryness'', the ''starter'' used in its production, and its ''production method''.
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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