Ancient methods of brewing techniques and ingredients can be translated as:
Ancient Brewing Techniques and Raw Materials
Brewing Techniques:
1. Natural Fermentation (自然发酵)
Relies on wild yeast and microorgani***s in the environment for fermentation.2. Solid-State Fermentation (固态发酵)
Uses grains or other raw materials in a solid form during fermentation.3. Qu (Jiuqu) Culturing (酒曲制作)
Utilizes fermentation starters ("qu" or "jiuqu") made from grains inoculated with mold, yeast, or bacteria.4. Earthen Jar Fermentation (陶坛发酵)
Ferments alcohol in sealed clay jars to preserve flavors.5. Distillation (蒸馏)
Traditional pot stills are used to extract alcohol from fermented mash (common in spirits like baijiu).Raw Materials:
1. Grains:
Rice (大米)Sorghum (高粱)Wheat (小麦)Millet (小米)2. Fermentation Starters:
Qu (酒曲): A mixture of mold, yeast, and bacteria cultured on grains.3. Water:
Natural spring or mineral-rich water is often preferred.4. Additional Ingredients:
Fruits (e.g., grapes, plums) for fruit wines.Herbs or flowers for flavoring (e.g., chrysanthemum, o***anthus).Examples of traditional brews:
Huangjiu (黄酒): Fermented from rice using qu.Baijiu (白酒): Distilled from sorghum or mixed grains.Fruit Wines: Made via natural fermentation of fruits like lychee or plum.Let me know if you need further details! uD83DuDE0A
