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Statements

Subject Item
dbr:Choujiu
rdf:type
yago:CausalAgent100007347 yago:Relation100031921 yago:Matter100020827 yago:PhysicalEntity100001930 yago:Liquid114940386 yago:Fluid114939900 yago:Beverage107881800 yago:Drug103247620 yago:DrugOfAbuse103248958 yago:WikicatChineseAlcoholicBeverages yago:Alcohol107884567 yago:Substance100019613 yago:Abstraction100002137 yago:Substance100020090 yago:Agent114778436 yago:Part113809207 dbo:Beverage yago:Food100021265
rdfs:label
Choujiu Choujiu Choujiu 稠酒
rdfs:comment
Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū. In the modern day, the city of Xi'an is known particularly for its choujiu. El choujiu (稠酒) es un tipo de bebida alcohólica fermentada china elaborado a partir de arroz glutinoso. Es muy espeso y tiene un color blanco lechoso, que a veces se compara con el del jade. El choujiu es un variedad antigua de vino chino, y posiblemente el vino chino original. Su origen se remonta a la dinastía Tang, durante la cual fue elogiada por el poeta Li Bai.​​ En la antigüedad, el choujiu era llamado 醪醴 o yùjiāng (玉浆). Actualmente, la ciudad de Xi'an es especialmente conocida por su choujiu. 稠酒，又称称为黄桂稠酒（汉语拼音：láo lǐ，注音符号：ㄌㄠˊ ㄌㄧˇ），是陕西西安的一种以糯米为原料制成的酿造酒，為醪醴或的一種， Le choujiu (chinois : 稠酒 ; pinyin : chóujiǔ) est un type de (zh) (chinois simplifié : 浊酒 ; chinois traditionnel : 濁酒 ; pinyin : zhuójiǔ ; litt. « vin trouble »). C'est une bière traditionnelle chinoise élaborée à partir de la fermentation de riz gluant. C'est l'une des deux principales variétés de boissons obtenues à partir de céréales fermentées, avec le huángjiǔ. Sans doute très ancien, cet alcool de riz est déjà mentionné sous la dynastie Tang par le poète Li Bai (VIIIe siècle) ; on le nommait alors láolǐ (醪醴 ou yùjiāng (玉浆). Il a une apparence laiteuse.
dcterms:subject
dbc:Chinese_alcoholic_drinks dbc:Types_of_beer dbc:Chinese_wine dbc:Rice_wine
dbo:wikiPageID
10058176
dbo:wikiPageRevisionID
1105471288
dbo:wikiPageWikiLink
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owl:sameAs
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dbp:c
稠酒
dbp:p
chóujiǔ
dbo:abstract
Le choujiu (chinois : 稠酒 ; pinyin : chóujiǔ) est un type de (zh) (chinois simplifié : 浊酒 ; chinois traditionnel : 濁酒 ; pinyin : zhuójiǔ ; litt. « vin trouble »). C'est une bière traditionnelle chinoise élaborée à partir de la fermentation de riz gluant. C'est l'une des deux principales variétés de boissons obtenues à partir de céréales fermentées, avec le huángjiǔ. Sans doute très ancien, cet alcool de riz est déjà mentionné sous la dynastie Tang par le poète Li Bai (VIIIe siècle) ; on le nommait alors láolǐ (醪醴 ou yùjiāng (玉浆). Il a une apparence laiteuse. La ville de Xi'an est réputée pour cette boisson alcoolisée qui est l'équivalent du saké doburoku (どぶろく / 濁酒, (traduction du chinois zhuojiu) japonais ou des et makgeolli coréens. 稠酒，又称称为黄桂稠酒（汉语拼音：láo lǐ，注音符号：ㄌㄠˊ ㄌㄧˇ），是陕西西安的一种以糯米为原料制成的酿造酒，為醪醴或的一種， El choujiu (稠酒) es un tipo de bebida alcohólica fermentada china elaborado a partir de arroz glutinoso. Es muy espeso y tiene un color blanco lechoso, que a veces se compara con el del jade. El choujiu es un variedad antigua de vino chino, y posiblemente el vino chino original. Su origen se remonta a la dinastía Tang, durante la cual fue elogiada por el poeta Li Bai.​​ En la antigüedad, el choujiu era llamado 醪醴 o yùjiāng (玉浆). Actualmente, la ciudad de Xi'an es especialmente conocida por su choujiu. El (濁酒) es el equivalente japonés del choujiu, y en Corea el gamju y el makgeolli son parecidos. Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū. Choujiu is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang Dynasty, where it was praised by the poet Li Bai. In ancient times, choujiu was referred to as láolǐ (醪醴) or yùjiāng (玉浆). In the modern day, the city of Xi'an is known particularly for its choujiu. Doburoku (どぶろく / 濁酒) is the Japanese equivalent of choujiu, and in Korea gamju and makgeolli are similar.
gold:hypernym
dbr:Beverage
prov:wasDerivedFrom
wikipedia-en:Choujiu?oldid=1105471288&ns=0
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2665
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