How is starch converted to liquor in the production of Baijiu?

In the production of Baijiu, starch conversion is primarily achieved through a fermentation process that involves the use of specific fungi and bacteria; this is essential in breaking down starch into fermentable sugars before distillation. The method of compressing mash into bricks and storing them in a damp environment creates conditions conducive to the growth of these microorganisms.

This particular practice facilitates the cultivation of starter cultures, known as "qu," which contains a mix of enzymes and yeast. The dampness of the environment allows for fermentation to occur effectively as the microorganisms thrive and work to convert starches present in the grains into sugars, which can then be fermented into alcohol. The process is intrinsic to Baijiu production, resulting in a unique flavor profile and aroma that characterizes this traditional Chinese spirit.

In contrast, simply fermenting raw sugar would not involve the starch conversion needed from grains, while direct distillation bypasses the important fermentation that takes place with starch breakdown. Adding enzymes before fermentation is part of some processes, but the historical and traditional production methods focus significantly on the use of naturally occurring microorganisms in the damp mash, making the brick and damp storage method particularly integral to Baijiu production.