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8.3 Asian Spirits - Baijiu
Terms in this set (13)
What is baijiu made from?
Grains including sorghum, sticky rice, non-sticky rice, corn and wheat.
What types of fermentation are used in the production of baijiu?
Solid-state or semi-solid-state fermentation.
What type of vessels are used for the fermentation of baijiu?
Fermentation takes places in sealed pits or pottery vessels.
What type of vessels are used for the maturation of baijiu?
Pottery vessels and sometimes stainless-steel vessels after a period of maturation.
What is qu?
Solid mass of coarsely crushed grains with microorganisms that provide the distiller with the enzymes required for the modification and enzymatic hydrolysis as well as yeast.
What are the three different types of qu?
- Big qu
- Small qu
- Bran qu.
What type of qu typically produces less complex aromas?
What type of qu is made with non-sticky white table rice?
What type of qu is used for most of the major styles of baijiu?
What are the twelve subcategories of baijiu?
- Strong Aroma Baijiu
- Sauce Aroma Baijiu
- Light Aroma Baijiu
- Rice Aroma Baijiu
- Phoenix Aroma Baijiu
- Sesame Aroma Baijiu
- Laobaigan Aroma Baijiu
- Chi Aroma Baijiu
- Mixed Aroma Baijiu
- Special Aroma Baijiu
- Extra-strong Aroma Baijiu
- Medicine (dong) Aroma Baijiu
What is Strong Aroma Baijiu?
A baijiu made mainly in Sichuan with pronounced aromas of fruity esters and a distinct heat and textural sting.
What is Sauce Aroma Baijiu?
Baijiu made mainly in the southern province of Guizhou with deep, savoury aromas (soy sauce, mushroom and roast meat).
What is Light Aroma Baijiu?
A subcategory of baijiu that is mainly produced in northeast China and Taiwan.
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