寻找一篇有关白酒的英语短文
老师要写一篇英语短文是有关中国文化的我想写有关白酒的英语短文可是之后发现好难哦用在线翻译那个语法不对啊希望英语高手帮帮忙哦谢谢了哦很急哦快帮帮忙啊是五分钟的英语短文...
老师要写一篇英语短文是有关中国文化的 我想写有关白酒的英语短文 可是之后发现好难哦 用在线翻译那个语法不对啊 希望英语高手帮帮忙哦 谢谢了哦 很急哦 快帮帮忙啊
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4: Chinese Distilled Spirits
Chinese spirits have been distilled mainy from fermented cereals.Other types of distilled drinks also include brandy made from the fermented grape wine and whisky from beer.
4.1 Classification of Modern Chinese Spirits
In ancient times, the distilled alcoholic drinks were called "Shao Jiu" or "Gao Liang Jiu" in Chinese pronunciation. After the founding of People's Republic of China, the term `Chinese Spirit' replaced the old names 'Shao Jiu' and 'Sorghum Spirit' used widely before. Because of the varieties of raw-materials used and different processes adopted in the production of spirits from place to place, each type of distilled spirit has its distincted aroma and flavor feature, the classification of spirits are complicated.
Systems for Classifying Chinese Spirits
┌— According to Qu used in Fermentation
│
│
├— According to the Types of Aroma and Flavour
│
│
├— According to the Fermentation States
Chinese—┤
Spirits │
├— According to the Quality
│
│
├— According to the Ethanol Content
│
│
└— According to the Raw Materials
4.1.1 Classification according to the Qu used
As mentioned previously, Qu is a kind of saccharifying andfermenting agent for brewing. The Qu has a singnificant impact on the aroma and flavour of spirits.
4.1.1.1 Da Qu spirit
Da Qu, as the saccharifying and fermenting agent, was used in the fermentation of spirits. The raw materials for Da Qu mainly are wheat and/or barley mixed with pea. There are three types of Da Qu according to the incubation temperature during their cultivation: medium teperature Da Qu, high temperature Da Qu, and super-high temperature Da Qu. they are incubated normally in a solid state. Most of Da Qu spirits are of fine quality, so the most famous spirits in China nearly are all manufactured with Da Qu as the saccharifying and the fermenting agent. Sichuang Province, Gui Zhou Province, Sanxi Province, Shanxi Province and JIangsu Province have been traditional productioncenters of Da Qu spirits.
4.1.1.2 XIAO Qu Spirit
Xiao Qu is a type of saccharifying and fermenting agent made from rice, and the raw material for Xiao Qu spirits is also rice grain, and the fermentation is conducted in semi-solid state. Most of XIAO Qu spirits are produced and consumed in South China.
4.1.1.3 Fu Qu Spirit
The so called Fu Qu is a type of mold cultured in solid medium using bran as the raw material. The process of Fu Qu spirits was developed from the advanced "Yantai Spirit Process" after the founding of the People's Republic of China. Aspergillus sp. and yeasts are grown in pure culture respectively, and inoculated to cooked or steamed raw materials. The production process is characterized by short fermentation time and low production cost. Fu Qu spirits are the most popular distilled drinks for the common people because of their low prices. The output of Fu Qu spirit is the biggest in China.
4.1.1.4 Other types of distilled spirits
Some famous spirits are produced with both Da Qu and Xiao Qu. For example, the semi-solid mash fermented with Xiao Qu is distilled, and the resulting hot vapours pass through the solid-state fermenting grain by Da Qu (called "flavorous fermenting grains), so the mixture hot vapours are collected as potable drinks.
4.1.2 Classification according to spirit's aroma and flavour types
This classification system is based on the major aroma and flavour character. And it is used for classifying spirits in the appraisal of the distilled spirit quality organized by the government official.
4.1.2.1 Maotai-flavor spirit
Maotai Spirit, manufactured in Maotai, Gui Zhou Province, has beenone of the most famous spirit since the begining of this century. So the Maotai-flavour has been recognized as a typical flavour.It is called soy sauce flavor type. The main characteristics of this type's spirits are gentle and soy sauce flavor. Its fermentation technique is the most complex, and Da Qu used in the production process mostly is the super high temperature Da Qu.
4.1.2.2 Luzhou-flavor spirit
Luzhou-flavour spirit has been the most acceptable distilled spirit in China. Among the well-known distilled spirits, the output of Luzhou flavor type's spirits is the biggest. Spirits produced in Sichuan Province, Jiangsu Province and other areas belong to this Luzhou-flvor type. Luzhou-flavour spirit is also called "Highly Flavor Type Spirit". "Luzhou Spirit" manufactured by Luzhou Distillery, Sicuang Province has been accepted as a classical representative. Its features are highly flavored, sweet and refreshing. The raw materials are mainly Chinese Sorghum combined with wheat, barley, and rice. The production process are characterized by cyclic fermentation of the mixture of newly added grains with old fermented grains, the complex process of distillation of the fermenting grain combined with the process of cooking of newly added grains, and the characterized fermentation vessels (old fermentation pit)
4.1.2.3 Fen-flavor spirit
Fen-flavor spirit is a type of light flavor spirit. Fen spirit produced by Xinghua Cun Fenjiu Corporation, Shanxi Province is recognized as the representative of this type.Its aroma and flavour characteristics are summerized as light aroma and flavor, a pure and refreshingly smooth, sweet taste, and mellow with lingering aromatic aftertaste. The manufacture process is characterized by fermenting the grains in ceramic pots half mounted beneath the ground. After the fermenting grains is distilled, the distilled grain is refermented once more, then refermented grain is distilled. the collected spirits from the first distillation process and the second distillation process are aged separatly. the spent grain after second distillation is used as feed.
4.1.2.4 Rice flavor spirit
Rice-flavour spirits are distilled spirit made from rice with XiaoQu ( rice Qu) as saccharifying and fermenting agent.Their productionareas have been centered in South China. "Shanhua Spirit" produced by Guilin Beverage Plant, Guangxi Zhuang Autonomous Region is the typical representative, Its flavour is characterized by elegant sweet aroma, smooth on entering the mouth and refreshing in taste.
4.1.2.5 Other-flavor spirits
In the National Appraisals of Alcoholic Beverages, Some distilled spirits whose character aroma and flavour are temporarily difficult to be identified are called Other-flavour Spirit in which a number of National Famous Spirits are included. the main representatives are "Xifeng Spirit" produced in Xifeng Distillery, Shanxi Province, "Dong Spirit" by Dongjiu Distillery of Zunyi City, Guizhou Province. Their aroma and flavor are different from each other. The production techniques combined together some techniques used in Maitai Distilery, Luzhou Distillery and Xinghua Cun Fenjiu Corporation.
4.1.3 Classification According to the Production Processes
4.1.3.1 Spirits Produced by Solid-state Fermentation
The most widely used production process for distilled spirits issolid-state fermentation with the moisture content of fermenting grainscovering about 60%. The Da Qu spirit, Fu Qu spirit and Xiao Qu spirit are produced in this way. Most high quality spirits must be produced insolid-state fermentation. It takes longer fermentation time to obtainhigh quality spirits.
4.1.3.2 Spirits Produced by Semi-solid State Fermentation
Traditionally, the semi-solid state fermentation wea used widelyfor production of rice wines. The spirits is just distilled from the semi-solid state fermented mash. Most spirits produced from rice grainin South China are produced in this process.
4.1.3.3 Spirits Produced by Liquid State Fermentation
The production process is similar with the process for alcohol production, but is combined with some traditional techniques. The quality of the spirit produced in this procedure is lower than that produced in solid-state fermentation. In some distilleries, aromatic yeast is added to the fermentation mash to remedy this shortcoming.
4.1.3.4 Spirits produced by solid- state fermented grain combinedwith liquid or semi-solid state fermented mash
In this way, usually the fermenting grains in solid state is placed on the perforated plate inside the steamer, and the liquid state fermented mash is placed in the cauldron above which the steameris mounted. During distillation, the hot vapour resulting from theliquid-state mash pass through the upper layers of fermented grain and some aromatic components in it is distilled.
4.1.3.5 Liqueurs
Liqueurs are manufactured by blending edible alcohol with flavoring substances, and specially prepared blending spirit.
4.1.4 The classification according to the quality
Tthe central government has organized five "National Appraisals ofAlcoholic Beverages for the representative products of all the provinces, autonomous regions and municipalities since 1953. For example, In the first appraisal held in 1953, eight kinds of alcoholic beverages(including Chinese spirits, rice wine, beer and wines) were awarded the title" Natioal Famous Drink" ( top quality) drink) . The title "National Fine-Quality Drinks" was awarded to other higher quality drinks.
4.1.4.1 National Famous Drinks
Maotai Spirit, Fen Spirit, Luzhou Spirit and Wuliangyie Spirit all are recognized as National Famous Spirits in five national spirit's appraisal meetings.
4.1.4.2 National Fine- Quality Spirits
4.1.4.3 The Fine Quality Spirits recognized by Provinces and State Department
4.1.4.4 Normal Spirits
Most of spirits are normal which have a low price and are welcome by common customers. And some of them also are of high quality.
4.1.5 Classification According to the Alcoholic Content
4.1.5.1 Spirits with High Alcohol Concent
This kind of spirits were traditionally produced and consumed inlarge quantities in the North China where it is colder. Their alcohol content is more than 41% (v/v), and most of them are higher than 50%(v/v) but less than 65% (v/v).
4.1.5.2 Spirits with Low Alcohol Content
This kind of spirits are manufactured with the dilluting technique to low alcohol content. The alcohol content is about 38% (v/v), and some is about 20% (v/v).
Chinese spirits have been distilled mainy from fermented cereals.Other types of distilled drinks also include brandy made from the fermented grape wine and whisky from beer.
4.1 Classification of Modern Chinese Spirits
In ancient times, the distilled alcoholic drinks were called "Shao Jiu" or "Gao Liang Jiu" in Chinese pronunciation. After the founding of People's Republic of China, the term `Chinese Spirit' replaced the old names 'Shao Jiu' and 'Sorghum Spirit' used widely before. Because of the varieties of raw-materials used and different processes adopted in the production of spirits from place to place, each type of distilled spirit has its distincted aroma and flavor feature, the classification of spirits are complicated.
Systems for Classifying Chinese Spirits
┌— According to Qu used in Fermentation
│
│
├— According to the Types of Aroma and Flavour
│
│
├— According to the Fermentation States
Chinese—┤
Spirits │
├— According to the Quality
│
│
├— According to the Ethanol Content
│
│
└— According to the Raw Materials
4.1.1 Classification according to the Qu used
As mentioned previously, Qu is a kind of saccharifying andfermenting agent for brewing. The Qu has a singnificant impact on the aroma and flavour of spirits.
4.1.1.1 Da Qu spirit
Da Qu, as the saccharifying and fermenting agent, was used in the fermentation of spirits. The raw materials for Da Qu mainly are wheat and/or barley mixed with pea. There are three types of Da Qu according to the incubation temperature during their cultivation: medium teperature Da Qu, high temperature Da Qu, and super-high temperature Da Qu. they are incubated normally in a solid state. Most of Da Qu spirits are of fine quality, so the most famous spirits in China nearly are all manufactured with Da Qu as the saccharifying and the fermenting agent. Sichuang Province, Gui Zhou Province, Sanxi Province, Shanxi Province and JIangsu Province have been traditional productioncenters of Da Qu spirits.
4.1.1.2 XIAO Qu Spirit
Xiao Qu is a type of saccharifying and fermenting agent made from rice, and the raw material for Xiao Qu spirits is also rice grain, and the fermentation is conducted in semi-solid state. Most of XIAO Qu spirits are produced and consumed in South China.
4.1.1.3 Fu Qu Spirit
The so called Fu Qu is a type of mold cultured in solid medium using bran as the raw material. The process of Fu Qu spirits was developed from the advanced "Yantai Spirit Process" after the founding of the People's Republic of China. Aspergillus sp. and yeasts are grown in pure culture respectively, and inoculated to cooked or steamed raw materials. The production process is characterized by short fermentation time and low production cost. Fu Qu spirits are the most popular distilled drinks for the common people because of their low prices. The output of Fu Qu spirit is the biggest in China.
4.1.1.4 Other types of distilled spirits
Some famous spirits are produced with both Da Qu and Xiao Qu. For example, the semi-solid mash fermented with Xiao Qu is distilled, and the resulting hot vapours pass through the solid-state fermenting grain by Da Qu (called "flavorous fermenting grains), so the mixture hot vapours are collected as potable drinks.
4.1.2 Classification according to spirit's aroma and flavour types
This classification system is based on the major aroma and flavour character. And it is used for classifying spirits in the appraisal of the distilled spirit quality organized by the government official.
4.1.2.1 Maotai-flavor spirit
Maotai Spirit, manufactured in Maotai, Gui Zhou Province, has beenone of the most famous spirit since the begining of this century. So the Maotai-flavour has been recognized as a typical flavour.It is called soy sauce flavor type. The main characteristics of this type's spirits are gentle and soy sauce flavor. Its fermentation technique is the most complex, and Da Qu used in the production process mostly is the super high temperature Da Qu.
4.1.2.2 Luzhou-flavor spirit
Luzhou-flavour spirit has been the most acceptable distilled spirit in China. Among the well-known distilled spirits, the output of Luzhou flavor type's spirits is the biggest. Spirits produced in Sichuan Province, Jiangsu Province and other areas belong to this Luzhou-flvor type. Luzhou-flavour spirit is also called "Highly Flavor Type Spirit". "Luzhou Spirit" manufactured by Luzhou Distillery, Sicuang Province has been accepted as a classical representative. Its features are highly flavored, sweet and refreshing. The raw materials are mainly Chinese Sorghum combined with wheat, barley, and rice. The production process are characterized by cyclic fermentation of the mixture of newly added grains with old fermented grains, the complex process of distillation of the fermenting grain combined with the process of cooking of newly added grains, and the characterized fermentation vessels (old fermentation pit)
4.1.2.3 Fen-flavor spirit
Fen-flavor spirit is a type of light flavor spirit. Fen spirit produced by Xinghua Cun Fenjiu Corporation, Shanxi Province is recognized as the representative of this type.Its aroma and flavour characteristics are summerized as light aroma and flavor, a pure and refreshingly smooth, sweet taste, and mellow with lingering aromatic aftertaste. The manufacture process is characterized by fermenting the grains in ceramic pots half mounted beneath the ground. After the fermenting grains is distilled, the distilled grain is refermented once more, then refermented grain is distilled. the collected spirits from the first distillation process and the second distillation process are aged separatly. the spent grain after second distillation is used as feed.
4.1.2.4 Rice flavor spirit
Rice-flavour spirits are distilled spirit made from rice with XiaoQu ( rice Qu) as saccharifying and fermenting agent.Their productionareas have been centered in South China. "Shanhua Spirit" produced by Guilin Beverage Plant, Guangxi Zhuang Autonomous Region is the typical representative, Its flavour is characterized by elegant sweet aroma, smooth on entering the mouth and refreshing in taste.
4.1.2.5 Other-flavor spirits
In the National Appraisals of Alcoholic Beverages, Some distilled spirits whose character aroma and flavour are temporarily difficult to be identified are called Other-flavour Spirit in which a number of National Famous Spirits are included. the main representatives are "Xifeng Spirit" produced in Xifeng Distillery, Shanxi Province, "Dong Spirit" by Dongjiu Distillery of Zunyi City, Guizhou Province. Their aroma and flavor are different from each other. The production techniques combined together some techniques used in Maitai Distilery, Luzhou Distillery and Xinghua Cun Fenjiu Corporation.
4.1.3 Classification According to the Production Processes
4.1.3.1 Spirits Produced by Solid-state Fermentation
The most widely used production process for distilled spirits issolid-state fermentation with the moisture content of fermenting grainscovering about 60%. The Da Qu spirit, Fu Qu spirit and Xiao Qu spirit are produced in this way. Most high quality spirits must be produced insolid-state fermentation. It takes longer fermentation time to obtainhigh quality spirits.
4.1.3.2 Spirits Produced by Semi-solid State Fermentation
Traditionally, the semi-solid state fermentation wea used widelyfor production of rice wines. The spirits is just distilled from the semi-solid state fermented mash. Most spirits produced from rice grainin South China are produced in this process.
4.1.3.3 Spirits Produced by Liquid State Fermentation
The production process is similar with the process for alcohol production, but is combined with some traditional techniques. The quality of the spirit produced in this procedure is lower than that produced in solid-state fermentation. In some distilleries, aromatic yeast is added to the fermentation mash to remedy this shortcoming.
4.1.3.4 Spirits produced by solid- state fermented grain combinedwith liquid or semi-solid state fermented mash
In this way, usually the fermenting grains in solid state is placed on the perforated plate inside the steamer, and the liquid state fermented mash is placed in the cauldron above which the steameris mounted. During distillation, the hot vapour resulting from theliquid-state mash pass through the upper layers of fermented grain and some aromatic components in it is distilled.
4.1.3.5 Liqueurs
Liqueurs are manufactured by blending edible alcohol with flavoring substances, and specially prepared blending spirit.
4.1.4 The classification according to the quality
Tthe central government has organized five "National Appraisals ofAlcoholic Beverages for the representative products of all the provinces, autonomous regions and municipalities since 1953. For example, In the first appraisal held in 1953, eight kinds of alcoholic beverages(including Chinese spirits, rice wine, beer and wines) were awarded the title" Natioal Famous Drink" ( top quality) drink) . The title "National Fine-Quality Drinks" was awarded to other higher quality drinks.
4.1.4.1 National Famous Drinks
Maotai Spirit, Fen Spirit, Luzhou Spirit and Wuliangyie Spirit all are recognized as National Famous Spirits in five national spirit's appraisal meetings.
4.1.4.2 National Fine- Quality Spirits
4.1.4.3 The Fine Quality Spirits recognized by Provinces and State Department
4.1.4.4 Normal Spirits
Most of spirits are normal which have a low price and are welcome by common customers. And some of them also are of high quality.
4.1.5 Classification According to the Alcoholic Content
4.1.5.1 Spirits with High Alcohol Concent
This kind of spirits were traditionally produced and consumed inlarge quantities in the North China where it is colder. Their alcohol content is more than 41% (v/v), and most of them are higher than 50%(v/v) but less than 65% (v/v).
4.1.5.2 Spirits with Low Alcohol Content
This kind of spirits are manufactured with the dilluting technique to low alcohol content. The alcohol content is about 38% (v/v), and some is about 20% (v/v).
参考资料： http://www.sytu.edu.cn/zhgjiu/u4-1.htm
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Baijiu, or shaojiu (烧酒) is a Chinese distilled alcoholic beverage. The name baijiu literally means "white liquor," "white alcohol" or "white spirits". Baijiu is often mistakenly translated as "wine" or "white wine", but it is actually a distilled liquor, generally about 80 to 120 proof, or 40-60% alcohol by volume (ABV) (ethanol).
Baijiu is a clear drink usually distilled from sorghum, although sometimes other grains may be used; baijiu varieties produced in southern China are typically made from glutinous rice, while those from northern China are generally made of sorghum, wheat, barley, millet, or occasionally Job's tears.
Because of its clarity, baijiu can appear similar to several other liquors, but generally has a significantly higher ABV than, for example, Russian vodka (35-50%), Japanese shōchū (25%), or Korean soju (20-45%), and its flavour is distinctive and unique.
Baijiu is a clear drink usually distilled from sorghum, although sometimes other grains may be used; baijiu varieties produced in southern China are typically made from glutinous rice, while those from northern China are generally made of sorghum, wheat, barley, millet, or occasionally Job's tears.
Because of its clarity, baijiu can appear similar to several other liquors, but generally has a significantly higher ABV than, for example, Russian vodka (35-50%), Japanese shōchū (25%), or Korean soju (20-45%), and its flavour is distinctive and unique.
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