Understanding China’s National Liquor — Baijiu
Baijiu has a long history in Chinese culture, with origins that can be traced back over 2,000 years. The earliest forms of it were likely simple distillations of rice, sorghum, or other cereal grains. Over centuries, Chinese distillers refined production methods and developed regional styles of it characterized by unique flavors. At its core, its production involves fermenting grains like sorghum, adding water and koji mold, which converts the starches in the grains to alcohol. This mash is then distilled usually through pot stills, with the more expensive varieties undergoing multiple distillations. Distillers carefully control the fermentation temperature and time to influence the compounds that develop, impacting the final flavor profile.
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Baijiu has a long history in Chinese culture, with origins that can be traced back over 2,000 years. The earliest forms of it were likely simple distillations of rice, sorghum, or other cereal grains. Over centuries, Chinese distillers refined production methods and developed regional styles of it characterized by unique flavors. At its core, its production involves fermenting grains like sorghum, adding water and koji mold, which converts the starches in the grains to alcohol. This mash is then distilled usually through pot stills, with the more expensive varieties undergoing multiple distillations. Distillers carefully control the fermentation temperature and time to influence the compounds that develop, impacting the final flavor profile.
Get More Insights On Baijiu
https://patilojaswani.live...
Understanding China’s National Liquor — Baijiu
Baijiu has a long history in Chinese culture, with origins that can be traced back over 2,000 years. The earliest forms of it were likely simple distillations
https://patilojaswani.livepositively.com/understanding-chinaaos-national-liquor-ae-baijiu/new=1
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