Description
A two‑stage lactic‑acid and alcoholic fermentation of millet in sealed clay jars during the Zhou dynasty.
Technical
Millet mash undergoes an initial heterofermentative lactic acid fermentation that lowers pH to 3.5–4.0, followed by yeast‑driven ethanol production. The concurrent metabolism generates carbon dioxide, contributing to slight carbonation, while the acidic environment suppresses undesirable clostridial growth. Temperature control between 15 °C and 25 °C balances acid and alcohol yields, producing a mildly sour, lightly alcoholic beverage.
Science
Primary Reaction
lactic acid fermentation and alcoholic fermentation
Sensory Profile
Aroma ()
souryeastyearthyslightly fruitymustygrainyherbal
Origin & History
Civilization