Foreword v
Preface vii
Acknowledgments xvii
Abbreviations xix
Chapter 1 Concepts 1
1. Alcoholic Drinks 1
2. Baijiu 3
3. Huangjiu 5
4. Daqu Baijiu 7
5. Xiaoqu Baijiu 8
6. Fuqu Baijiu 10
7. Mixed-qu Baijiu 12
8. Solid-state Fermented Baijiu 13
9. Liquid-state Fermented Baijiu 15
10. Raw Baijiu 16
11. The Blending of Baijiu 17
12. Cellar 19
13. Underground Jar 20
14. Peach Blossom Earthen Jar 22
15. Zengtong 24
16. Jiuhai 26
17. Jar 28
18. Drinking Vessels 29
Chapter 2 History 33
19. The History of Chinese Alcoholic Drinks 33
20. The History of Huangjiu 34
21. The History of Baijiu 36
22. The Conflict between the Chu and Han， and the Banquet at Hongmen 38
23. Kuangyin Zhao’s Removal of Military Power by Serving Alcohol 39
24. Crossing the Chishui River Four Times and Moutai Baijiu 41
25. The Eight Famous Alcohol Brands 43
26. The Eight Famous Baijiu Brands 45
27. The Famous and Quality Alcohol Brands in China 47
Chapter 3 Culture 53
28. The Cultural Connotations of Alcohol 53
29. The Etiquette about Drinking Alcohol 55
30. Alcohol and Filial Piety 57
31. Alcohol and Brewing 60
32. Alcohol and Vinegar 61
33. Alcoholic Beverages， Alcohols， Aldehydes， Ketones， Acids and Esters 63
34. No Alcohol， No Banquet 64
35. Book of Songs and Alcohols 65
36. The Capital of Baijiu 68
37. The City of Baijiu 70
38. The Hometown of Baijiu 72
39. The Story of Erguotou Baijiu 74
40. Shibajiufang Baijiu 76
41. Alcohol Vessels and China 77
42. The Tasting and Appraisal of Baijiu 79
43. The Drinking Traditions of Huangjiu 81
Chapter 4 Brewing 85
44. Brewing of Strong Flavor Type Baijiu 85
45. Brewing of Light Flavor Type Baijiu 88
46. Brewing of Sauce Flavor Type Baijiu 90
47. Brewing of Rice Flavor Type Baijiu 93
48. Brewing of Feng Flavor Type Baijiu 94
49. Brewing of Mixed Flavor Type Baijiu 95
50. Brewing of Dong Flavor Type Baijiu 97
51. Brewing of Chi Flavor Type Baijiu 98
52. Brewing of Te Flavor Type Baijiu 99
53. Brewing of Laobaigan Flavor Type Baijiu 100
54. Brewing of Sesame Flavor Type Baijiu 101
55. Brewing of Fuyu Flavor Type Baijiu 102
56. Huangjiu-making in Jiangsu and Zhejiang Provinces 103
57. Huangjiu-making in Fujian Province 108
58. Huangjiu Brewing in Daizhou 110
59. Aged Huangjiu from the Jimo Region of Shandong Province 111
Chapter 5 Flavors of Baijiu Products 113
60. Flavor Types of Baijiu Products 113
61. Flavors of Strong Flavor Type Baijiu 114
62. Flavors of Light Flavor Type Baijiu 117
63. Flavors of Sauce Flavor Type Baijiu 119
64. Flavors of Rice Flavor Type Baijiu 120
65. Flavors of Feng Flavor Type Baijiu 122
66. Flavors of Mixed Flavor Type Baijiu 123
67. Flavors of Dong Flavor Type Baijiu 125
68. Flavors of Chi Flavor Type Baijiu 127
69. Flavors of Te Flavor Type Baijiu 128
70. Flavors of Laobaigan Flavor Type Baijiu 130
71. Flavors of Sesame Flavor Type Baijiu 132
72. Flavors of Fuyu Flavor Type Baijiu 133
Chapter 6 Famous Baijiu 137
73. Baofeng Baijiu 137
74. Baiyunbian Baijiu 138
75. Dong Baijiu 139
76. Fen Baijiu 140
77. Guojing Bandaojing Baijiu 142
78. Kweichow Moutai Baijiu 144
79. Gujinggong Baijiu 146
80. Guilin Sanhua Baijiu 147
81. Huanghelou Baijiu 149
82. Hengshui Laobaigan Baijiu 151
83. Jiannanchun Baijiu 152
84. Jiugui Baijiu 154
85. Jingzhi Baijiu 155
86. Jinmen Sorghum Baijiu 156
87. Luzhou Laojiao Baijiu 157
88. Lang Baijiu 159
89. Langyatai Baijiu 160
90. Maopu Buckwheat Baijiu 161
91. Niulanshan Erguotou Baijiu 163
92. Quanxing Daqu Baijiu 164
93. Shuanggou Daqu Baijiu 165
94. Songhe Baijiu 167
95. Si’te Baijiu 168
96. Tianyoude Highland Barley Baijiu 169
97. Tuopai Qu Baijiu 171
98. Wuliangye Baijiu 172
99. Wuling Baijiu 174
100. Xifeng Baijiu 175
101. Yanghe Daqu Baijiu 176
102. Yubingshao Baijiu 178
103. Yingjiagong Baijiu 179
104. Development Trend of Baijiu 180
Chapter 7 Famous Huangjiu 183
105. Dai County Huangjiu 183
106. Guyuelongshan Huangjiu 184
107. Hepai Huangjiu 185
108. Jimo Aged Huangjiu 186
109. Kuaijishan Huangjiu 187
110. Longyan Chengang (LYCG) Huangjiu 188
111. Lanling Huangjiu 189
112. Nverhong and Zhuangyuanhong Huangjiu 190
113. Shaoxing Jiafan Huangjiu 193
114. Shikumen Huangjiu 194
115. Shazhou Huangjiu 195
116. Tapai Huangjiu 195
117. The Development Trend of Huangjiu 196
Chapter 8 Health Benefits of Baijiu & Huangjiu 199
118. Moderate Drinking Benefits to Human Health 199
119. Evolution of the Chinese Character ‘Yi (Medical)’ 201
120. Medicinal Alcohols 202
121. The Health Factors in Baijiu and Huangjiu —Alcohols， Acids and Esters 203
122. The Health Factors in Baijiu and Huangjiu —4-Methyl Guaiacol and 4-Ethyl Guaiacol 204
123. The Health Factors in Baijiu and Huangjiu —Ligustrazine 205
124. The Health Factors in Baijiu and Huangjiu —Ferulic Acid 207
125. The Health Factors in Baijiu and Huangjiu —Polysaccharides 208
126. The Health Factors in Baijiu and Huangjiu —Polypeptides 208
127. The Health Factors in Baijiu and Huangjiu —Lovastatin 209
128. Healthy Drinking of Alcoholic Beverages 209
Chapter 9 Famous People & Alcohols 213
129. Confucius and Alcohol 213
130. Cao Cao and Alcohol 214
131. Bai Li and Alcohol 217
132. Fu Du and Alcohol 219
133. Mu Du and Alcohol 221
134. Xiu Ouyang and Alcohol 223
135. Dongpo Su and Alcohol 225
136. Shizhen Li and Alcohol 227
137. Xueqin Cao and Alcohol 228
138. Jin Qiu and Alcohol 230
139. Hanzhang Qin， a Great Master of Alcohols 231
Bibliography 235
Index 251
內容試閱：
‘Drinking alcohol is a joy for the common while a courtesy for the gentle.’ Since ancient times， alcohol has been used to worship Heaven， gods， ancestors， and to mourn the dead because it is sacred. Alcohol was a great tribute to present to the emperor in ancient times. According to the tales， Di Yi made and presented alcohol to Da Yu， the founder of the Xia Dynasty， the oldest Chinese Dynasty on record. Today’s Gujinggong Baijiu comes from the story going back over 1800 years from the late Eastern Han Dynasty. Alcohol can be used to treat illnesses based on the theories of traditional Chinese medicine that ‘Alcohol is also medicine’ and ‘Alcohol is an introductory medium added to enhance the efficacy of traditional Chinese medicine’. Nowadays， alcohols are must-have drinks during celebrations， banquets and daily life. The preparation of alcoholic drinks has developed for over 9000 years in China， which can be considered the origin of alcohol. The original alcohols in China were made from rice， hawthorn berries， grapes， honey， etc. As time has gone by， Baijiu and Huangjiu， exclusive in China， have become the mainstream drinks among the alcoholic beverages in China. Only produced in China， Baijiu and Huangjiu became the ‘National Alcohols’ of China because of their long history and abundant cultural components. With a history over 7000 years long， Huangjiu is one of the three ancient alcoholic beverages in the world along with grape wine and beer. Baijiu， one of the earliest distilled spirits， takes its place in the top six distilled spirits in the world by enjoying a history of over 2000 years， with the others being Whisky， Brandy， Vodka， Gin and Rum. During Baijiu and Huangjiu processing， grains are the raw materials， whereas Jiuqu is the sacchariferous and fermentative agent， which ensures that they are rich in beneficial functional components and moderate drinking does good to human health.
Although the culture of Chinese alcohols is rich and profound， people know Baijiu and Huangjiu less than Whiskey， Brandy， Vodka and red wine. There is still a long way to go in the pursuit of making Baijiu and Huangjiu international alcoholic beverages， as the major consumers are Chinese as of now. It is necessary to realize modernization of production and market internationalization in the development and expansion of Baijiu and Huangjiu. The popularization of the knowledge about Baijiu and Huangjiu and the enhancement to cultural confidence are in high demand.
In recent years， we have been advocating drinking the proper amount of Chinese national alcohols， at the right time and using good manners， and making an effort to spread the transliteration of Baijiu and Huangjiu in foreign languages: The translation of Chinese alcoholic drinks and Chinese yellow drinks (rice wine as it was called in the past) should be ‘Baijiu’ and ‘Huangjiu’， respectively. The idea that ‘both flavor- and health-oriented strategy is what we should insist upon for future Baijiu and Huangjiu research and development’ has been widely accepted by the public.
Written using our research findings， this book contains nine parts， including concept， history， culture， celebrities， famous brands， etc.， in order to provide readers with a comprehensive and objective overview of Chinese Baijiu and Huangjiu.
This book has been edited and prepared by a team of experts led by Professor Baoguo Sun， an academician of the Chinese Academy of Engineering and the President of Beijing Technology and Business University (BTBU). The other experts involved in the book’s preparation are Dr. Jihong Wu， Miss Hehe Li， and Dr. Ning Zhang from Key Laboratory of Brewing Molecular Engineering of China Light Preface ix Industry (KLBMECLI) at BTBU， Professor Jian Mao at Jiangnan University， and Professor Mingquan Huang， Dr. Xiaotao Sun， Dr. Jinyuan Sun， and Professor Fuping Zheng from KLBMECLI at BTBU. Due to the limitation of knowledge and information， omissions and errors may exist in this book， and your comments and suggestions are highly appreciated.
Baoguo Sun， PhD， Professor
Academician of the Chinese Academy of Engineering，
President of BTBU， Director of Key Laboratory of
Brewing Molecular Engineering of China Light Industry，
Beijing， China
September 2018
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