The brewing process of Jiangxiang-style Baijiu (酱香白酒), often translated as "Sauce-Aroma Baijiu", refers to the traditional and complex fermentation techniques used to produce this iconic Chinese liquor, exemplified by brands like Moutai (茅台). Below is an explanation of its key steps in English:
1. High-Temperature Daqu Production (高温制曲)
Daqu (fermentation starter) is made from crushed wheat and barley, then cultivated in high-temperature (60–65°C) environments. This promotes the growth of thermophilic microbes, which contribute to the liquor’s distinctive savory, roasted, and umami notes ("sauce-like" aroma).2. Sorghum Fermentation (高粱发酵)
Red sorghum is the primary grain. It is steamed, mixed with Daqu, and undergoes pile fermentation (堆积发酵) in open pits. This step encourages natural inoculation by airborne microbes, enhancing flavor complexity.3. Multiple Fermentation Cycles (多次发酵)
The process involves 9蒸煮, 8发酵, 7取酒 (9 steamings, 8 fermentations, 7 distillations) over a year. Each cycle extracts different flavor compounds, creating layered aromas.4. High-Temperature Distillation (高温蒸馏)
Distillation occurs in traditional stone or clay vessels at high temperatures, concentrating the bold, savory flavors while removing impurities.5. Long-Term Aging (长期陈酿)
The raw liquor is aged in ceramic jars for 3+ years, allowing harsh alcohols to mellow and complex esters to develop. Premium blends may age for decades.6. Blending (勾调)
Master blenders mix liquors from different batches and vintages to achieve the signature balance of "sauce aroma" (酱香), caramel, and subtle bitterness.Unique Features:
Terroir Dependency: The microbial ecosystem of China’s Chishui River Basin (e.g., Moutai Town) is critical to its flavor.Microbial Diversity: Over 1,000 microbial species interact during fermentation, creating unmatched complexity.National Intangible Cultural Heritage: Recognized by UNESCO for its cultural and technical significance.This intricate process, combining science, tradition, and natural terroir, defines Jiangxiang Baijiu’s status as China’s most prestigious liquor.
