查到两篇，如果需要发邮件到我邮箱，，我把全文发给你[1] Kitagawa， S， et ， Effect of soy peptide on brewing Journal of Bioscience and Bioengineering， 105(4): 360-[2] Wolf-Hall， C， Mold and mycotoxin problems encountered during malting and International Journal of Food Microbiology， 119(1-2): 89-
Baijiu， or shaojiu (烧酒) is a Chinese distilled alcoholic The name baijiu literally means "white liquor，" "white alcohol" or "white spirits" Baijiu is often mistakenly translated as "wine" or "white wine"， but it is actually a distilled liquor， generally about 80 to 120 proof， or 40-60% alcohol by volume (ABV) (ethanol)Baijiu is a clear drink usually distilled from sorghum， although sometimes other grains may be used; baijiu varieties produced in southern China are typically made from glutinous rice， while those from northern China are generally made of sorghum， wheat， barley， millet， or occasionally Job's Because of its clarity， baijiu can appear similar to several other liquors， but generally has a significantly higher ABV than， for example， Russian vodka (35-50%)， Japanese shōchū (25%)， or Korean soju (20-45%)， and its flavour is distinctive and
4: Chinese Distilled Spirits Chinese spirits have been distilled mainy from fermented Other types of distilled drinks also include brandy made from the fermented grape wine and whisky from 1 Classification of Modern Chinese Spirits In ancient times， the distilled alcoholic drinks were called "Shao Jiu" or "Gao Liang Jiu" in Chinese After the founding of People's Republic of China， the term `Chinese Spirit' replaced the old names 'Shao Jiu' and 'Sorghum Spirit' used widely Because of the varieties of raw-materials used and different processes adopted in the production of spirits from place to place， each type of distilled spirit has its distincted aroma and flavor feature， the classification of spirits are Systems for Classifying Chinese Spirits ┌— According to Qu used in Fermentation │ │ ├— According to the Types of Aroma and Flavour │ │ ├— According to the Fermentation States Chinese—┤ Spirits │ ├— According to the Quality │ │ ├— According to the Ethanol Content │ │ └— According to the Raw M1 Classification according to the Qu usedAs mentioned previously， Qu is a kind of saccharifying andfermenting agent for The Qu has a singnificant impact on the aroma and flavour of 1 Da Qu spirit Da Qu， as the saccharifying and fermenting agent， was used in the fermentation of The raw materials for Da Qu mainly are wheat and/or barley mixed with There are three types of Da Qu according to the incubation temperature during their cultivation: medium teperature Da Qu， high temperature Da Qu， and super-high temperature Da Q they are incubated normally in a solid Most of Da Qu spirits are of fine quality， so the most famous spirits in China nearly are all manufactured with Da Qu as the saccharifying and the fermenting Sichuang Province， Gui Zhou Province， Sanxi Province， Shanxi Province and JIangsu Province have been traditional productioncenters of Da Qu 2 XIAO Qu Spirit Xiao Qu is a type of saccharifying and fermenting agent made from rice， and the raw material for Xiao Qu spirits is also rice grain， and the fermentation is conducted in semi-solid Most of XIAO Qu spirits are produced and consumed in South C3 Fu Qu Spirit The so called Fu Qu is a type of mold cultured in solid medium using bran as the raw The process of Fu Qu spirits was developed from the advanced "Yantai Spirit Process" after the founding of the People's Republic of C Aspergillus and yeasts are grown in pure culture respectively， and inoculated to cooked or steamed raw The production process is characterized by short fermentation time and low production Fu Qu spirits are the most popular distilled drinks for the common people because of their low The output of Fu Qu spirit is the biggest in C4 Other types of distilled spirits Some famous spirits are produced with both Da Qu and Xiao Q For example， the semi-solid mash fermented with Xiao Qu is distilled， and the resulting hot vapours pass through the solid-state fermenting grain by Da Qu (called "flavorous fermenting grains)， so the mixture hot vapours are collected as potable 2 Classification according to spirit's aroma and flavour types This classification system is based on the major aroma and flavour And it is used for classifying spirits in the appraisal of the distilled spirit quality organized by the government 1 Maotai-flavor spirit Maotai Spirit， manufactured in Maotai， Gui Zhou Province， has beenone of the most famous spirit since the begining of this So the Maotai-flavour has been recognized as a typical It is called soy sauce flavor The main characteristics of this type's spirits are gentle and soy sauce Its fermentation technique is the most complex， and Da Qu used in the production process mostly is the super high temperature Da Q2 Luzhou-flavor spirit Luzhou-flavour spirit has been the most acceptable distilled spirit in C Among the well-known distilled spirits， the output of Luzhou flavor type's spirits is the Spirits produced in Sichuan Province， Jiangsu Province and other areas belong to this Luzhou-flvor Luzhou-flavour spirit is also called "Highly Flavor Type Spirit" "Luzhou Spirit" manufactured by Luzhou Distillery， Sicuang Province has been accepted as a classical Its features are highly flavored， sweet and The raw materials are mainly Chinese Sorghum combined with wheat， barley， and The production process are characterized by cyclic fermentation of the mixture of newly added grains with old fermented grains， the complex process of distillation of the fermenting grain combined with the process of cooking of newly added grains， and the characterized fermentation vessels (old fermentation pit)3 Fen-flavor spirit Fen-flavor spirit is a type of light flavor Fen spirit produced by Xinghua Cun Fenjiu Corporation， Shanxi Province is recognized as the representative of this Its aroma and flavour characteristics are summerized as light aroma and flavor， a pure and refreshingly smooth， sweet taste， and mellow with lingering aromatic The manufacture process is characterized by fermenting the grains in ceramic pots half mounted beneath the After the fermenting grains is distilled， the distilled grain is refermented once more， then refermented grain is the collected spirits from the first distillation process and the second distillation process are aged the spent grain after second distillation is used as 4 Rice flavor spirit Rice-flavour spirits are distilled spirit made from rice with XiaoQu ( rice Qu) as saccharifying and fermenting Their productionareas have been centered in South C "Shanhua Spirit" produced by Guilin Beverage Plant， Guangxi Zhuang Autonomous Region is the typical representative， Its flavour is characterized by elegant sweet aroma， smooth on entering the mouth and refreshing in 5 Other-flavor spirits In the National Appraisals of Alcoholic Beverages， Some distilled spirits whose character aroma and flavour are temporarily difficult to be identified are called Other-flavour Spirit in which a number of National Famous Spirits are the main representatives are "Xifeng Spirit" produced in Xifeng Distillery， Shanxi Province， "Dong Spirit" by Dongjiu Distillery of Zunyi City， Guizhou P Their aroma and flavor are different from each The production techniques combined together some techniques used in Maitai Distilery， Luzhou Distillery and Xinghua Cun Fenjiu C3 Classification According to the Production P1 Spirits Produced by Solid-state Fermentation The most widely used production process for distilled spirits issolid-state fermentation with the moisture content of fermenting grainscovering about 60% The Da Qu spirit， Fu Qu spirit and Xiao Qu spirit are produced in this Most high quality spirits must be produced insolid-state It takes longer fermentation time to obtainhigh quality 2 Spirits Produced by Semi-solid State FermentationTraditionally， the semi-solid state fermentation wea used widelyfor production of rice The spirits is just distilled from the semi-solid state fermented Most spirits produced from rice grainin South China are produced in this 3 Spirits Produced by Liquid State Fermentation The production process is similar with the process for alcohol production， but is combined with some traditional The quality of the spirit produced in this procedure is lower than that produced in solid-state In some distilleries， aromatic yeast is added to the fermentation mash to remedy this 4 Spirits produced by solid- state fermented grain combinedwith liquid or semi-solid state fermented mash In this way， usually the fermenting grains in solid state is placed on the perforated plate inside the steamer， and the liquid state fermented mash is placed in the cauldron above which the steameris During distillation， the hot vapour resulting from theliquid-state mash pass through the upper layers of fermented grain and some aromatic components in it is 5 Liqueurs Liqueurs are manufactured by blending edible alcohol with flavoring substances， and specially prepared blending 4 The classification according to the quality Tthe central government has organized five "National Appraisals ofAlcoholic Beverages for the representative products of all the provinces， autonomous regions and municipalities since For example， In the first appraisal held in 1953， eight kinds of alcoholic beverages(including Chinese spirits， rice wine， beer and wines) were awarded the title" Natioal Famous Drink" ( top quality) drink) The title "National Fine-Quality Drinks" was awarded to other higher quality 1 National Famous Drinks Maotai Spirit， Fen Spirit， Luzhou Spirit and Wuliangyie Spirit all are recognized as National Famous Spirits in five national spirit's appraisal 2 National Fine- Quality S3 The Fine Quality Spirits recognized by Provinces and State D4 Normal Spirits Most of spirits are normal which have a low price and are welcome by common And some of them also are of high 5 Classification According to the Alcoholic C1 Spirits with High Alcohol Concent This kind of spirits were traditionally produced and consumed inlarge quantities in the North China where it is Their alcohol content is more than 41% (v/v)， and most of them are higher than 50%(v/v) but less than 65% (v/v)2 Spirits with Low Alcohol Content This kind of spirits are manufactured with the dilluting technique to low alcohol The alcohol content is about 38% (v/v)， and some is about 20% (v/v)
