Choujiu
Sign in to saveChoujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū.
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Within Vinony's link graph, Choujiu is referenced by 683 other articles, and connects out to anisette, Tubâ and alcoholic beverage.
It is catalogued under topics including Chinese alcoholic beverages, Chinese wine and Rice wine.
Its subject is documented across 5 Wikipedia language editions.
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Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū.
Choujiu is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang dynasty, where it was praised by the poet Li Bai. In ancient times, choujiu was referred to as láolǐ (醪醴) or yùjiāng (玉浆).
Excerpted from Wikipedia’s “Choujiu” article, available under the CC BY-SA 4.0 licence.