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The definition of baijiu is: a variety of distilled spirits produced using (qū lèi) and (jiǔ mǔ) as saccharifying and fermenting agents, utilizing starch-based (sugar-based) raw materials, through processes such as steaming, saccharification, fermentation, distillation, aging, and blending. It is a unique distilled spirit native to China. Made from starch or sugar-based raw materials, the wort or fermented mash is distilled to produce it. Also known as (shāo jiǔ), (lǎo bái gān), and (shāo dāo zi). The alcohol is colorless (or slightly yellow) and transparent, with a fragrant and pure aroma, a mellow and refreshing taste, and a high alcohol content. After aging, it develops a complex aroma dominated by esters. High-quality baijiu must have an appropriate aging period. The aging period for baijiu varies: Lü-style baijiu is aged for at least 3 to 6 months, often more than a year; Fen-style baijiu is aged for about a year, while Mao-style baijiu requires an aging period of three years or more. Baijiu is a traditional Chinese distilled spirit, also known as (shāo jiǔ) and (bái gān). According to the Compendium of Materia Medica, it records: "Shaojiu is not an ancient method; it was first developed during the Yuan Dynasty. The method involves mixing strong alcohol with bran and steaming it in a steam chamber, allowing the vapor to rise and then condensing it with a device to collect the drops." From this, it can be inferred that the production of baijiu in China has a long history. Chinese baijiu is made from grains and tubers, among other starch-rich crops, through fermentation and distillation. The alcohol content is generally above 40 degrees, but low-proof baijiu below 40 degrees has also been developed. The liquid of Chinese baijiu is clear and transparent, with a pure quality, free of turbidity, a rich and mellow aroma, a smooth and mellow taste, a strong stimulating effect, and a lingering aftertaste after drinking. It is produced in various regions of China, with the most famous products coming from Shanxi, Sichuan, and Guizhou. Each region's famous baijiu has its own distinctive style. Chinese baijiu evolved from yellow wine. Although China has long used (jiǔ qū) and (jiǔ yào) to make wine, before the invention of distillation apparatuses, only low-proof yellow wine could be produced. After distillation apparatuses were developed, the wine made with (jiǔ qū) and (jiǔ yào) could then be distilled to produce high-proof distilled spirits, i.e., Chinese baijiu. [Edit this section] 【Composition】 The main components of baijiu are ethanol and water (accounting for 98%–99% of the total), while the numerous trace organic compounds dissolved in it—such as acids, esters, alcohols, and aldehydes (accounting for 1%–2% of the total)—serve as the aromatic and flavoring substances that determine the style (also known as typicality, referring to the harmonious balance between the aroma and taste, with a unique fragrance) and quality of baijiu. 70% of the chemical energy of ethanol can be utilized by the human body, and 1 gram of ethanol provides 5 kilocalories of heat energy. Acids, esters, alcohols, and aldehydes offer little nutritional value; they are primarily responsible for the aroma. [Edit this section] 【Aroma】 The types of aromatic components in baijiu include alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds, nitrogen-containing compounds, and furan compounds. Alcohols, in addition to ethanol, mainly include isopentyl alcohol, isobutyl alcohol, and n-propanol. In strong-aroma and sauce-aroma baijiu, there is also a certain amount of n-butyl alcohol, which is a major source of alcohol sweetness and aromatic auxiliaries, playing an important role in forming the flavor of the wine and making the body fuller and richer; alcohols are also precursors of esters. Esters are aromatic compounds that play a significant role in various aroma types of baijiu and are the main factors in forming a rich and mellow aroma. Ethyl hexanoate, ethyl lactate, and ethyl acetate are important aromatic components of baijiu. Acids are mainly lactic acid, acetic acid, butyric acid, and hexanoic acid, which affect the taste and aftertaste of baijiu and are the main factors influencing the flavor. Aldehydes and ketones include acetaldehyde, 2,3-butanedione, and 3-hydroxybutanone. Acetals, with ethyl acetal being the most abundant, include 4-ethylguaiacol, benzaldehyde, vanillin, and tyrosol. Aromatic compounds such as vanillin and tyrosol are important aromatic components of sauce-aroma baijiu. β-phenylethyl alcohol has the highest content in fermented-rice aroma baijiu, while it is second in rice aroma baijiu. Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine, and 2,6-dimethylpyrazine. Among furan compounds, furfural is particularly prominent and is one of the characteristic components of sauce-aroma baijiu. [Edit this section] 【Aroma Types】 Chinese baijiu products are diverse. At the Third National Baijiu Appraisal in 1979, it was first proposed that baijiu could be divided into five aroma types, also known as five styles: ① Sauce-aroma: Represented by Kweichow Moutai. Also known as Mao-style. It has a mellow, refined, rich, and long-lasting aftertaste. ② Light-aroma: Represented by Shanxi Fenjiu. Also known as Fen-style. It has a light, mellow, and smooth flavor and is a traditional product of northern China. ③ Strong-aroma (sour-aroma): Represented by Luzhou Laojiao Daqujiu. Also known as Lü-style. It has a fragrant, mellow, and harmonious aroma. ④ Rice-aroma: Represented by Guilin Sanhua, Bingyu Manor Rice Original Juice, and Lüxin Manor Rice Original Juice. It has a honey-like, elegant, and mellow aroma. ⑤ Phoenix-aroma: Represented by Xifengjiu. It is dominated by ethyl acetate with a certain amount of acetic acid ethyl aroma as a complement. Characteristics: Light but not bland, strong but not garish, colorless, with a prominent mellow taste upon entry. Sharp but not violent, clean and refreshing. ⑥ Sesame-aroma: This type of baijiu has a light and elegant aroma, with a prominent roasted aroma, a fragrant entry dominated by roasted and caramel-like flavors, colorless and clear. The taste is relatively mellow and refreshing, similar to that of Lao Bai Gan, with a slightly bitter aftertaste. ⑦ Fermented-rice aroma: Represented by Yujing Shao. Made from rice as the raw material and (xiao qu) as the saccharifying and fermenting agent, it is produced through simultaneous solid and liquid saccharification and fermentation. ⑧ Special-aroma: Made from rice as the raw material, with a rich composite aroma of odd-numbered compounds, harmonious flavors, and a lingering aftertaste. ⑨ Combined-aroma: Represented by Dongjiu. It has a flavor characteristic of both strong-aroma and sauce-aroma, which is related to the methods used in the production process. [Edit this section] 【Classification】 After the founding of New China, the name "baijiu" replaced the previously used names such as "shaojiu" or "gao liang jiu." Due to the variety of raw materials and distinctive brewing methods, as well as the diverse aroma characteristics, there are many classification methods for baijiu. According to the latest national standards, distilled spirits are divided into Chinese baijiu and other distilled spirits. The definition of baijiu is: a variety of distilled spirits produced using (qū lèi) and (jiǔ mǔ) as saccharifying and fermenting agents, utilizing starch-based (sugar-based) raw materials, through processes such as steaming, saccharification, fermentation, distillation, aging, and blending. The definition of other distilled spirits is: distilled spirits made from grains, tubers, grapes, and other fruits through fermentation and distillation, with a high alcohol content (18~40%). Based on the raw materials used, there are also brandy, whiskey, ouzo, and other distilled spirits (such as moonshine). Below, we mainly introduce the types of Chinese baijiu. Modern classification divides baijiu into three categories: solid-fermentation baijiu, solid-liquid combined baijiu, and liquid-fermentation baijiu. 1. Classification based on the type of (jiǔ qū) and main process In solid-fermentation baijiu, the main types include: