ABSTRACT
The technology of fermentation is a valuable asset of the Chinese culture. This chapter introduces the fermentation technology of Chinese wine or “jiu” (alcoholic beverages) in order to promote the Chinese wine culture, strengthen the cultural exchange by joining together the ancient tradition and modern cultures on alcoholic beverages, and enhance the development of fermentation industry. Readers should note that the term “jiu” used in this chapter refers to Chinese alcoholic beverages (a very broad term including those made from fruits, cereals, animal milks, distilled spirits, and various specialty alcoholic beverages and liqueurs). The term Chinese wine in this chapter will not comply with U.S. regulations that will be mentioned where applicable to provide readers a frame of reference.
