The traditional brewing process can be translated into English as follows, with key technical terms highlighted:
Traditional Liquor Brewing Process
1. Raw Material Selection
Grains (e.g., sorghum, rice, wheat) or fruits are carefully chosen.2. Steeping/Soaking
Raw materials are soaked in water to soften them and remove impurities.3. Steaming/Cooking
Steamed to gelatinize starches, preparing them for saccharification.4. Saccharification
Use of qu (fermentation starter, 酒曲) to convert starches into fermentable sugars.Critical step in Chinese jiu (酒) production.5. Fermentation
Solid-state fermentation (for grain liquors like Baijiu) or liquid-state fermentation (for fruit wines).Microorgani***s in qu metabolize sugars into alcohol.6. Distillation (for spirits)
Alcohol vapors are collected and condensed using a still.Multiple distillations may occur for higher alcohol content.7. Aging/Maturation
Stored in ceramic jars or oak barrels for flavor development (months to decades).8. Blending and Adjusting
Master blenders mix different batches to achieve consistent flavor, aroma, and alcohol content.9. Filtration
Removal of sediments and impurities through cloth or membrane filters.10. Bottling
Final product is bottled, often after pasteurization (for stability).Key Cultural Terms
Qu (酒曲): A mixed-culture fermentation starter containing molds, yeasts, and bacteria.Baijiu (白酒): China's iconic distilled grain spirit.Huangjiu (黄酒): Traditional Chinese fermented rice wine.This process reflects ancient techniques still used in premium Chinese liquor production, combining microbiology and craft***anship. Would you like more details about any specific step?
