Baiju/Shaojiu * shoshu)

Question 1

Meaning?

Answer 1

White or clear alcohol

Question 2

Base material

Answer 2

Varies from region to region

depends on what grows more readily and where

sorghum and glutinous rice ( mostly used)

Question 3

Northern Region

Answer 3

Barley
millet
wheat
jacobs tears

Question 4

Steaming/Gelatinisation

Answer 4

use of steamers or pressure cookers to gelatinize the starch granules

creates a ready substrate for fermentation - the substrate is first allowed to cool

Question 5

Mashing/Sacchrification

Answer 5

use of combo of yeast, moulds and bacteria ( jiuqu - sold in bricks, balls, powders or grains)

Question 6

Fungus

Answer 6

Aspergillus oryzae/koji ( filamentous mould used to sacchrify)

Rhizopus oryzae ( fungus adds flavour acidity and sweetness)

Saccharomycopsis fibuligera ( amylolytic yeast) - accumulates Trehalose from starch and enhances the resistance of cellular components against adverse conditions such as high temp, freezing low, dehydration, high OP and high conc of ethanol

Pichia anommala - further development of flavours

Question 7

Bacteria

Answer 7

bacillus - enzymes for amylolytic breakdown

lactobacillus - produces acid and flavour compounds

Leuconostoc - produces butyric acid

streptomyces

acetibacter - more acid/vinegary notes

Clostridum