The Application of Jiangjin “Ji De” Sichuan-Style Xiaoqu Traditional Distilling Techniques in the Production of Light Aroma Baijiu
Year: 2025
Type: article
Abstract: Chinese baijiu, as one of the six major distilled spirits in the world, is characterized by its complex flavor profile and distinct sensory style, with the Sichuan-Chongqing region standing out. Jiangjin District in Chongqing, with its unique geographical advantages—located along the Yangtze River with high-quality water and a humid climate conducive to the growth of brewing molds—provides a solid foundation for producing light aroma baijiu. Additionally, Jiangjin, being a major sorghum-producing area in Southwest China, offers a stable supply of raw materials for brewing. Building on these strengths, the local area has developed the “Ji De” Sichuan-style xiaoqu distilling technique, which has been inscribed on the “Intangible Cultural Heritage of China.” This ancient method has had a profound impact on the local brewing system and baijiu industry and has contributed to rural revitalization in the area.
Authors: Yuhao Zhu, Xiaoxiao Han, Lushuang Zhang, Yi Chao
Institution: Southwest Petroleum University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4411430596