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Alcoholic drinks from Sichuan
fruity, sweet, rich 'strong aroma' baijiu. Made in 5 steps over 14 months. The longest step, age in clay jars and blend, takes at least 12 months. Lactobacillus and Saccharomyces cerevisiae do most of the fermenting.
| Main step | at least 12 monthsTypical | Age in clay jars and blend |
|---|---|---|
| Temperature | 18–25 °CTypical | Cool and mix in medium-temperature daqu powder |
| sorghum alone (Luzhou) |
| or five grains: sorghum, rice, glutinous rice, wheat and maize (Wuliangye) |
| rice husk |
| medium-temperature daqu |
| Starter: koji/qu/mold-starter (medium-temperature daqu, made at 50–60 °C) |
Total time across the recorded steps: 14 months
What changes: New grain and old fermented grain steam together while the old grain distils
Continuous mash (xuzao): each cycle the top layer is taken off and replaced with fresh grain and qu. Output: steamed grains + spirit from previous round.
Microbes at work in this step
kills microbes; cooks new grain while distilling old
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
