What is the purpose of mold spores and yeast in Baijiu production?

The role of mold spores and yeast in Baijiu production is crucial for the fermentation process. When starches from grains such as sorghum are used in Baijiu, they need to be converted into sugars to allow fermentation to occur. Mold spores, often from specific strains such as QU, help break down the complex starches into simpler sugars through the action of enzymes. Once the sugars are available, yeast is introduced to the mixture, which ferments these sugars into alcohol and carbon dioxide. This biochemical process is essential for the production of Baijiu, as it determines the spirit's alcohol content and flavor profile.

The other options do not accurately reflect the function of mold and yeast in Baijiu production. Enhancing sweetness is not their primary role; instead, it’s the process of fermentation that produces alcohol and potentially affects sweetness indirectly. Aging is a distinct process that involves maturation of the spirit after distillation, while mold and yeast are focused on the initial fermentation stage. Additionally, the clarity of distillation pertains more to the distillation methods and techniques rather than the role of mold and yeast in the fermentation process.