ABSTRACT
Chinese traditional solid-state fermented beverages are produced using natural microflora in empirical processes based on the spontaneous fermentation of different raw materials. All these beverages usually contain ethanol and are divided into two general classes: distilled spirits and rice wines. Chinese distilled spirit, also named baiju (means “transparent alcoholic drink”) or Chinese liquor, is distilled mainly from fermented cereals. Chinese rice wine, also named huangjiu (means “yellow alcoholic drink”), yellow wine or yellow liquor, is a type of Chinese alcoholic beverage brewed directly from fermented grains and contains less than 20% alcohol. ese wines are traditionally sterilized, aged, and filtered before their final bottling for sale to consumers.
