Baijiu (白酒), Chinese liquor: History, classification and manufacture

In the paper

“Daqu is a type of grain, qu (曲), which is made from raw wheat, barley, and/or peas [11].”

What the sources say

• Supported

  The Introduction (p. 2) directly calls Daqu a type of grain Qu made from raw wheat, barley and/or pea. The discussion of production conditions (p. 8) also confirms that its ingredients are raw (uncooked). (LLM, conf=0.95)

  cites [11] Zheng, 2011, Daqu—a traditional Chinese liquor fermentation starter, J Inst Brew source

In the paper

“Moreover, some clinical data show that moderate consumption of baijiu may speed up blood circulation and improve the functioning of cardiovascular and circulatory systems [7].”

What the sources say

• Not checked yetcites [7] Huang, 2013, Analysis on the relationship between Chinese liquor and health, Liquor Making

In the paper

“For the Chinese people, baijiu is not only a food product but also a culture heritage.”

In the paper

“Strong-flavor baijiu such as luzhoulaojiao-jiu and wuliangyejiu, which have the characteristics of fragrant flavor, soft mouthfeel, and endless aftertaste.The representative aroma compounds are predominantly ethyl hexanoate in harmonious balance with ethyl lactate, ethyl acetate, and ethyl butanoate [17].”

What the sources say

• Not checked yetcites [17] Xiong, 2005, Research on three flavour type liquors in China. (1) Introduction to Luzhou-flavour liquor, Liquor-making Sci Technol

In the paper

“The Ben-Cao-Gang-Mu (本草纲目, Chinese Materia Medica), compiled by Li Shi-Zhen (李时珍) in 1597, indicates that solid-state fermentation (SSF) combined with distillation was invented during the era of the Yuan dynasty [5].”

What the sources say

• ?Not checked — no full text of the sourcecites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol

In the paper

“It could improve serum lipid profiles in young people and decrease platelet aggregation and endothelial adhesion molecules to protect against the risk of cardiovascular diseases [5].”

What the sources say

• ?Not checked — no full text of the sourcecites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol

In the paper

“The baijiu industry is a traditional and unique industry that plays a very important role in the construction and development of the Chinese economy.”

In the paper

“Therefore, SSF is regarded as a method that could produce the maximal types of baijiu, with each product having different flavor and characteristics.”

In the paper

“Baijiu, a special series of distilled liquors, was normally made from sorghum or a mixture of barley, corn, rice, wheat, and sorghum, containing abundant volatile components such as esters and organic acids [6].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [6] Kang, 1991, Handbook of liquor industry

In the paper

“An historical record mentions that the earliest distillation tools (distillation pan) appeared during the era of the Song dynasty [4].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [4] Xiao, 2011

In the paper

“Xiao et al [4] showed that 53.76% of bacteria and 46.24% of yeasts were present before hightemperature stacking fermentation, while 5.61% of bacteria and 94.39% of yeasts developed after high-temperature stacking fermentation [4].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [4] Xiao, 2011

In the paper

“Light-flavor baijiu (清香型白酒) such as fen-jiu (汾酒) and erguotou-jiu, which gives a pure and mild flavor, mellow sweetness and refreshing aftertaste.The major aroma compounds are ethyl acetate in balance with considerable levels of ethyl lactate [18].”

What the sources say

• Not checked yetcites [18] Xiong, 2005, Research on three flavor type liquor in China. (3) Fen flavor liquor—Xinghuacun, Liquor-making Sci Technol

In the paper

“Therefore, moderate intake of baijiu is healthy and safe, although it is critical to control high intake.”

In the paper

“Changes in each step will alter the microbial profiles, which consequently alters the microbial metabolites as well.As a result, baijiu with different flavors could be produced.”

In the paper

“This type of baijiu is typically produced from grains such as sorghum, wheat, rice, glutinous rice, and maize by a complex SSF process, which consists of: (1) material preparation; (2) daqu making; (3) SSF; (4) solid-state distillation; and (5) aging [8].”

What the sources say

• ?Not checked — no full text of the sourcecites [8] Barrios-González, 2012, Solid-state fermentation: physiology of solid medium, its molecular basis and applications, Proc Biochem source

In the paper

“Fuqu is different from the other two starters and is made from bran and contains only pure culture of Aspergillus [14,15].”

What the sources say

• ?Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  cites [14] Yin, 2010, Production of bran koji by mixture of cooked and uncooked bran, Res Rep
• ?Not checked — no full text of the sourcecites [15] Zhong, 2011, Review on prospects of bran starter-making technology, Liquor-making Sci Technol

In the paper

“Although baijiu contains alcohol, it has been proven that it plays a significant role in the heath and quality of peoples' lives.”

In the paper

“Sauce-flavor baijiu (酱香型白酒), such as moutai-jiu (茅台酒) and lang-jiu (郎酒), which provides a flavor resembling soy sauce, full-body and a long-lasting aroma.The major representative aroma compounds are phenolic compounds, primarily tetramethyl pyrazine (3,000e5,000 mg/L) and syringic acid, along with small quantities of amino acids, acids, and esters [16].”

What the sources say

• Not checked yetcites [16] Xiong, 2005, Research on three flavour type liquors in China. (2) Introduction to Maotai-flavour liquor, Liquor-making Sci Technol

In the paper

“Due to this, high-temperature stacking fermentation is introduced directly after adding daqu to sorghum.The principle of this technique is rather simple, that is, to stack the fermented material for a few days (2e4 days) before alcoholic fermentation with the purpose of increasing the number of microorganisms, particularly yeasts, and balancing the chemical components [29].”

What the sources say

• Not checked yetcites [29] Tang, 2006, Application of the technique of high temperature stacking fementation in the production of Luzhou-flavor Shuang's gou daqu liquor, Liquor-making Sci Technol

In the paper

“It has been reported that moderate consumption of baijiu could reduce uric acid concentration in serum and the risk of Alzheimer's disease [3].”

What the sources say

• Not checked yetcites [3] Fan, 2014, Is drinking harmful or beneficial to consumers’ health?, Liquor-making Sci Technol

In the paper

“Although there are more than 10,000 factories producing baijiu using their own techniques, the principle of baijiu production remains the same [20].”

What the sources say

• Not checked yetcites [20] Hu, 2011, Real estate liquor outlet, Wine World

In the paper

“Baijiu can be categorized according to the production techniques (solid state and semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.).”

What the sources say

• ?Not checked — no full text of the sourcecites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol

In the paper

“Yang et al studied health factors in relation to baijiu by using an in vitro model and found that pyrazine compounds (primarily tetramethyl pyrazine) are related to antioxidant activities, immunity enhancement, and reduction of triglycerides [36].”

What the sources say

• Not checked yetcites [36] Yang, 2010, Research on health factor in liquor & breeding of health factor-producing bacteria and its application in liquor production. (I) Research on health factors in Chinese liquor, Liquor-making Sci Technol

In the paper

“It also has been proven through clinical studies that moderate consumption of baijiu every day may play a significant role in the digestion of food by dissolving nutrients and stimulating the digestive system; moreover, it decreases the formation of blood clots and in turn may prevent arteriosclerosis [37].”

What the sources say

• Not checked yetcites [37] Cui, 2008, Nutrition component of Chinese liquor and its benefit to human health, Liquor Making

In the paper

“different types of baijiu have their home microbiota and flavor because of their distinct production techniques.”

In the paper

“This technique results in fermented materials containing approximately 60% water [8].”

What the sources say

• ?Not checked — no full text of the sourcecites [8] Barrios-González, 2012, Solid-state fermentation: physiology of solid medium, its molecular basis and applications, Proc Biochem source

In the paper

“It has been shown that a lower steam flow rate may not provide the thermal condition for the complete evaporation of ethanol, while a higher steam flow rate may cause the fermented grains to stick together and increase the diffusion resistance [23].”

What the sources say

• Not checked yetcites [23] Li, 2011, Experimental study on the distillation process of Chinese strong-fragrance type liquor, J Chem Eng Chin Univ

In the paper

“Therefore, knowledge regarding the ecology and function of the relevant microorganisms for each type of baijiu is a prerequisite to standardize baijiu production.”

In the paper

“In general, the aging time for sauce-flavor liquor is more than 3 years, while at least 1 year is required for strong-and light-flavor liquors [25].”

What the sources say

• Not checked yetcites [25] Zhang, 2003, Discussion on the compounds changes in the storage of light-flavor liquors, Liquor-making Sci Technol