Yellow rice wine is a national specialty in China, also known as rice wine, which belongs to brewing wine and occupies an important position in the world's three major brewing wines (yellow rice wine, wine and beer). Brewing technology is unique and has become a typical representative and model of oriental brewing industry. Among them, Maiqu yellow rice wine, represented by Shaoxing yellow rice wine in Zhejiang, is the oldest and most representative product in yellow rice wine. Xiangfan yellow rice wine Shandong Jimo old wine is a typical representative of northern millet yellow rice wine; Fujian Longyan Shenjiu and Fujian Laojiu are typical representatives of red rice wine.
Yellow rice wine is one of the oldest liquors in the world, which originated in China and only exists in China. It is known as the three ancient wines in the world together with beer and wine. About 3000 years ago, in the Shang and Zhou Dynasties, China people invented the double fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. Yellow rice wine has a wide range of producing areas, such as Zhejiang Jia Fan wine (Huadiao wine, daughter red wine) and so on. ), Shaoxing Champion Red Wine, Shanghai Old Wine, Fujian Old Wine, Jiangxi Jiujiang Sealed Wine, Jiangsu Danyang Sealed Wine, Wuxi Huiquan Wine, Guangdong Pearl Wine, Shandong Jimo Old Wine, etc. Shaoxing wine, which is recognized by China brewing industry, is the most popular in international and domestic markets and has the most China characteristics, but it is the first to be promoted.
Yellow rice wine takes rice and millet as raw materials, and its general alcohol content is 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including unknown amino acids. However, the human body can't synthesize by itself, and it must rely on food to ingest 8 kinds of essential ammonia. Yellow rice wine is available, so it is called "liquid cake".
Important supplement
Xiangfan yellow rice wine is a famous local product in Xiangfan City, Hubei Province. There are two main kinds of rice wine in Xiangfan. One is made of glutinous rice, which is white, like milk, full-bodied, slightly sweet and sour, and the alcohol content is only 2-3 degrees. One is made of millet, yellow. Xiangfan yellow rice wine has a low alcohol content, which not only does not harm the liver and stomach, but also contains a lot of substances beneficial to human body, such as protein, riboflavin, amino acids and carbohydrates. It has the effects of accelerating blood circulation, strengthening body constitution, relaxing muscles and tendons and promoting blood circulation, and is very suitable for the elderly to drink.
Yellow rice wine contains a lot of sugar and nitrogen extracts, which are quite high in calories and extremely low in alcohol content. Therefore, it does not hurt the liver and stomach, but also accelerates the blood circulation in the body, strengthens bones, relaxes tendons and promotes blood circulation, and stimulates appetite. In daily life, it can also be used as a seasoning or deodorant for cooking dishes, and can also be used as an auxiliary material and a drug primer in medicine. Now it is said that the "Maoluchun" created by Zhuge Liang's wife Huang Yueying and the "123" yellow wine brewed by Ji Fang Street in Fancheng are the best.
Allusion "King of Luling" (King of Luling in the Millennium of Datang Palace Wine)
Tang Zhongzong Li Xian, the son of Wu Zetian. In the first year of Tang Sisheng (AD 684), Li Xian, a native of Tang Zhongzong, was demoted to King Luling and moved to Zhoufang (now Fangxian County, Hubei Province). After staying in the room for thirteen years, Li Xian became addicted to alcohol and was called "wine tasting husband". When King Luling entered the DPRK, there were more than 700 people accompanying him, including court winemakers. Using the natural mineral water of Shennongjia in the world-famous Qingfeng fault zone, he deliberately chose local rice (glutinous rice) to brew mellow yellow wine. After the restoration of Li Xian, this wine was specially named "Imperial Wine", so Fangxian yellow rice wine was also called "Imperial Wine". Later, this wine-making technology spread to the people, and it has been more than 1000 years.
[Edit this paragraph] Yellow Rice Wine City
In Shaoxing, Zhejiang. The planned area is 40,000 square meters with a total investment of 420 million yuan. Construction started on June 65438+10/October 65438+June 2005. With the Yellow Rice Wine Museum as the main body, with an area of 1 10,000 square meters, it is divided into wine history museum, wine art museum, film and television museum, etc.
Recommended brand
Ten years of Huiquan yellow rice wine Chen: Huiquan brand began in the Northern Song Dynasty and has a long history. It is a national inspection-free product and won the gold medal at the 2007 Brussels International Tasting Fair.
Main reference materials
First, inherit Wu culture's "Soviet-style old wine"
Yellow rice wine is one of the most typical representatives of Wuyue culture, which has a history of more than two thousand years. As we all know, Wu culture represented by Huiquan yellow rice wine and Yue culture represented by Shaoxing yellow rice wine are two excellent schools with different styles in China yellow rice wine culture.
According to Historical Records, Wu Yue Chun Qiu and other books, Wuxi, as the birthplace of Wu culture, has a brewing history of more than 2,000 years. Amin Feng Menglong wrote the name "Huishan Spring Wine" in Awakening the World. During the Qing dynasty, Huiquan wine was a tribute of the emperor. 1722, Emperor Kangxi died and Yongzheng succeeded to the throne. When Cao Xueqin was the father of Jiangning weaving, he sent 40 jars of Huiquan wine to Beijing at a time. It is not surprising that Wuxi Huiquan wine has become the drinking wine of the famous family Jiafu.
Huiquan yellow wine, as a model of Soviet-style old wine, takes Jiangnan underground spring water and Jiangnan high-quality glutinous rice as raw materials, and mainly adopts semi-sweet yellow wine brewing technology. After thousands of years of cultural accumulation and technological improvement, it finally became a famous wine in the south of the Yangtze River in the Ming Dynasty and a royal wine in the Qing Dynasty, completing the myth of developing from ordinary folk rice wine to royal rice wine, which has a long history and even continues to this day. In modern times, due to the combination of modern technology and scientific management, the style of "Soviet-style old wine" is more perfect, and its taste is soft and sweet in Wen Ya, which makes people feel refreshed and have a long aftertaste.
Today, with the inheritance, development and prosperity of Wu culture, "Soviet-style old wine" has also become a typical representative of the diversified market of yellow rice wine in China, and it should be worthy of the reputation of Wuxi Hui Quan wine handed down by Emperor Qianlong.
Second, "Huiquan": a long history of Mika cultural wine/(Figure)
All good wines must have fragrance. All famous historical wines must be infused with profound cultural essence.
Huiquan yellow wine, as a typical representative of "Soviet-style old wine", is made from high-quality underground spring water and high-quality glutinous rice in Jiangnan as raw materials, supplemented by the unique brewing technology of Huiquan wine, and has been aged for many years. Its fragrance is peaceful, between exposure and connotation. Shake Hui Quan yellow rice wine gently, and a mellow aroma will naturally penetrate into the heart, making people feel relaxed and happy. The color of the wine is amber, crystal clear, bright and shiny. When the wine moistens the whole tongue, it feels harmonious, soft and smooth, refreshing and cold, and has a unique flavor. Hui Quan yellow rice wine has a high taste, and it is one of the four famous wines in ancient times. It is called "handed down from generation to generation" and is deeply loved by social elites and successful people. Therefore, "drinking Hui Quan yellow wine and tasting holiday food" has become a current trend, and it is not surprising to decorate peaceful and happy festivals with strong holiday colors. "Hui Quan" is called "a famous cultural wine comparable to XO" by customers and consumers, and ranks among the "world famous wines" in Japan. At the same time, it is also a national inspection-free product.
Third, Soviet-style old wine originated from Huiquan.
As we all know, Wuxi Hui Quan wine, Shaoxing Jia Fan wine, Danyang Fenggang wine and Fujian Cai Gang wine are also called the four famous wines in ancient China. Among them, the people of Wuxi are most proud of Huiquan wine.
There are many springs in Huishan of Wuxi. According to legend, there are thirteen springs in Kowloon. After comments by Lu Yu, Liu Bo and others in Tang Dynasty, Huishan Temple was regarded as "the second spring in the world", which made it famous far and wide. Since the Northern Song Dynasty, glutinous rice wine brewed in Er Quan has been called "Huiquan Liquor", which is mellow and enduring. In the Ming Dynasty, Hui Quan wine was famous all over the world. Li Dongyang, a former official minister and a college student of Gaihuatang, once wrote in his poem: "Huiquan spring wine is like a spring, which is widely circulated today"; In the early Qing Dynasty, Huiquan wine became a tribute. In Cao's tribute to the emperor in Jiangning and Suzhou, there is "spring wine" (that is, Huiquan wine). Cao Xueqin wrote it in A Dream of Red Mansions.
Wuxi Zhentai Wine Co., Ltd., inheriting ancient methods and integrating modern brewing technology, has pushed the long-standing Hui Quan yellow wine to a new height. From material selection to brewing and storage, we are very particular about it: the raw material must be Jintan first-class white glutinous rice, with round seeds, white color, good waxy property and high wine yield. Therefore, Huiquan wine has the characteristics of amber color, bright and clear, rich aroma and sweet and mellow taste, and stands out among the yellow rice wine in southern Jiangsu. Wuxi Zhentai, as one of the representative enterprises of yellow rice wine manufacturing in Jiangsu Province, fully realized the importance of giving Huiquan yellow rice wine unique regional cultural characteristics and put forward the concept of "Soviet-style old wine". This concept not only includes the regional characteristics, product characteristics and taste characteristics of Jiangsu yellow rice wine, but also hopes that the impression of "Wen Ya soft" which conforms to the characteristics of Jiangsu yellow rice wine is different from other factions' yellow rice wine products and more suitable for the local cultural atmosphere.
To know "Soviet-style old wine", we should start with knowing Huiquan wine. As a typical representative of "Soviet-style old wine", Huiquan wine will surely develop with "Soviet-style old wine"!
[Edit this paragraph] The origin of yellow rice wine
After discovering natural wine, human beings were inspired to start the history of artificial brewing, thus opening the title page of China yellow rice wine culture.
Natural brewing
In ancient times, agriculture had not yet arisen, and our ancestors lived a life in which women picked wild fruits and men hunted. Sometimes the picked wild fruits can't be eaten, so they are stored. Because there is no fresh-keeping method, the fermentable sugar contained in wild fruit will ferment when it meets mold and yeast in the air, producing fruit with bouquet and smell. This phenomenon of natural fermentation made the ancestors have a vague understanding of fermented wine, and accumulated experience in brewing wine with wild fruits for a long time. Although this wild fruit wine is not called yellow wine, it provides a rare inspiration for future generations to brew yellow wine.
Grain brewing
Time has advanced for thousands of years, and the Chinese nation has begun the primitive farming era. About 6,000 years ago, in the Neolithic Age, simple labor tools were enough to keep our ancestors warm, full, and surplus. However, it is difficult to completely store food under poor living conditions, and the remaining food can only be piled in wet caves or cellars. After a long time, the grain will be mildewed and germinated. Mildew grain is soaked in water and naturally fermented into wine, which is a natural grain wine. Drink it, it's fragrant and sweet. After thousands of years of exploration, people have gradually mastered some brewing techniques.
Jiang Tong of Jin Dynasty said in "Wine": "There is no shortage of food, and it will stay in the air for a long time. For this reason, it is not surprising. " It's about the origin of rice wine brewed from grain.
Daqu liquor making
China is the first country in the world to make wine with koji medicine. The discovery, artificial production and application of Quyao can probably be traced back to the Xia Dynasty in 2000 BC to the Qin Dynasty in 200 BC, that is, 1800.
According to archaeological excavations, our ancestors had mastered the law of microbial "mold" biological reproduction as early as the Yin, Shang and Wuding periods, and could use grain to make koji as medicine and ferment yellow rice wine.
During the Western Zhou Dynasty, the development of agriculture provided complete raw materials for brewing yellow rice wine, and people's brewing technology was further developed on the basis of summarizing the predecessors' "rice must be neat, koji must be timely". During the Qin and Han dynasties, the technology of brewing yellow wine with koji medicine was improved. "Food Record" contains: "One brew uses two sticks of coarse rice, and you get six sticks and six measures of wine." This is the earliest existing formula for brewing yellow rice wine with rice koji medicine in China. The Water Classic Note also records: "There is a Linghu Lake in Lingxian County, and there are continents in the lake. People from all continents give money to it, and the wine is also beautiful, called spirit wine. " At that time, there was a brand awareness in people's hearts-drinking yellow wine must be the first to promote wine, which is famous all over the world and is the representative of brewing yellow wine with Qu medicine.
China people's unique koji-making method and brewing technology have been widely spread to Japan, Korea and Southeast Asia. The invention and application of Quyao is the pride of the Chinese nation, a great achievement of the Chinese nation to mankind, and is known as the "fifth great invention" besides the four ancient inventions.
[Edit this paragraph] The development of yellow rice wine
The Chinese nation has experienced a long history and accumulated experience in grain brewing in the continuous production practice, which made the brewing technology of yellow rice wine perfect day by day.
Traditional brewing
From the Han Dynasty in 200 BC to the Northern Song Dynasty in 1000 A.D., it lasted 1200 years, which was the maturity of China traditional yellow rice wine. Scientific and technological works such as Qi Shu and Jiu Gao came out one after another, and famous wines such as wine, Xinfeng and lanling wine began to be born. Zhang Zai, Li Bai, Du Fu, Bai Juyi, Du Mu, Su Dongpo and other wine culture celebrities came forth in large numbers, and the development of traditional yellow rice wine in China entered a glorious golden age.
The traditional brewing technology of yellow rice wine is a comprehensive technology. According to the classification of modern disciplines, it involves many disciplines such as food science, nutrition, chemistry and microbiology. Our ancestors gradually accumulated experience in thousands of years of long-term practice, and constantly improved and perfected it, making it a very skilled technology.
The main technological process of traditional brewing yellow wine in China is as follows:
Soaking rice, steaming rice, drying rice, in-tank fermentation, harrowing, in-tank fermentation, frying wine, and packaging.
Today, the production technology of most yellow rice wine in China comes down in one continuous line with the traditional yellow rice wine brewing technology, and the results are similar.
Scientific winemaking
Yellow rice wine is a kind of wine with a long history and cultural background in China, and it is also the most promising wine to go to the world and occupy a place in the future. In recent years, the production technology of yellow rice wine has been greatly improved. The integration of new raw materials, new strains, new technologies and new equipment has created opportunities for the reform of traditional processes and the development of new products. Product innovation and wine quality improvement.
Diversification of raw materials. In addition to glutinous rice wine, japonica rice wine, indica rice wine, black rice wine, sorghum rice wine, buckwheat rice wine, dried potato rice wine and highland barley rice wine were also developed.
Pure ditty By using high-tech means, excellent pure strains were separated from traditional wine medicines, and the effects of using less koji and high liquor yield were achieved.
Scientific process. It is produced by scientific processes such as self-flowing water supply, steam heating, infrared disinfection and assembly line operation, with good wine quality and high efficiency.
Production mechanization. Steaming rice, mixing koji, squeezing, soaking, frying wine and canning are all done by machinery, which replaces traditional manual labor, reduces labor intensity and improves output and efficiency.
We should continue to inherit and innovate, better inherit the brewing technology of yellow rice wine and carry forward the excellent traditional Chinese culture.
[Edit this paragraph] The legend of yellow rice wine
Yellow rice wine is the oldest wine in China, the ancestor of wine and the king of wine. The brewing technology of yellow rice wine is the best in the world and a precious scientific and cultural heritage of the motherland.
When did this ancient brewing process begin? There have been different opinions since ancient times. There are many special wine vessels in Neolithic pottery unearthed in modern times, which give us many clues of imagination and research. However, looking through the history recorded in the existing books, there is no detailed record of the invention of wine. Except for the occasional mention of yellow wine between the lines, the rest are legends all over the folk villages. Although these legends cannot be unified, they can always be glimpsed.
1 nine planets Zaojiu
China folk rice wine is brewed by the wine star in the sky, and people regard it as the god of brewing. In the Song Dynasty, Dou Ge said in the Book of Wine: "There are wine stars in the sky, and wine works in harmony with heaven and earth."
There are also many poems about wine in China's ancient literary works. "Once"? "Biography of Kong Rong" has the saying that "the sky is full of wine stars, the land is the county of Jiuquan, and people take wine morality as the purpose"; Li He's poem "The King of Qin Drinking" has the meaning of "leading the way to pour wine and inviting wine stars"; Pi Rixiu's "Ten Poems in Wine in Parallel Order? "Wine Star" has a chant of "whoever sends a wine flag photo, astronomy ranks first"; Lu Guimeng's "Ten Chants of Wind and Wine Attack"? The wine star has the sincerity of "not only offering sacrifices to the Temple of Heaven, but also being invited as a guest star". This may just be the poet's thinking in images.
There is indeed a "wine flag star" in the sky, which was first seen in the book Zhou Li, with a history of more than 3,000 years. Modern astronomers have discovered the existence of alcohol molecules in the outer space of the universe by analyzing the spectrum of the universe. Are these alcohol molecules volatilized from the earth or formed on other planets? It is still a mystery.
2 Fangxian rice wine
Fangling Yellow Rice Wine has a long history. It was called "Fengjiang Yujiu" and "Huangfenghuang Liquor" in ancient times. According to historical records, Shaoxing yellow rice wine was first born in the period of Gou Jian, King of Yue in 492 BC, and "Fangling yellow rice wine" became the "imperial wine" as early as the Western Zhou Dynasty in 827 BC. Yin Jifu, the world-famous author of The Book of Songs, is from Fangling. The King of Chu sent Chunyu Yin Jifu as an envoy to pay tribute to Zhou Xuanwang. Yin Jifu brought an altar of "white grass" (yellow rice wine) of young age to Zhou Xuanwang. The treasures were opened in the hall, and the incense was everywhere in the hall. Zhou Xuanwang tasted it and praised its beauty. Therefore, it was named "Fengjiang Yujiu". And sent people to repackage the "imperata" provided by Fangling every year in jars of different sizes, and sealed the land according to the "imperata" to reward the princes. Fangxian yellow rice wine flourished in the Tang Dynasty, and Wu Zetian abandoned Li Xian, was demoted to the king of Luling, and exiled Fangling. After living in Fangling for fourteen years, 720 court craftsmen accompanied him to improve the folk brewing formula in Fangxian County. After Li Xian ascended the throne, rice wine in Fengfang County was called "Imperial Wine of the Yellow Emperor", so it was also called "Imperial Wine". Fangxian yellow rice wine belongs to the northern semi-sweet type, with white or yellowish color, sweet and sour taste. Yellow rice wine is available in local people all year round, and it is essential for weddings and funerals.
[Edit this paragraph] Yellow rice wine and Confucian culture
Yellow rice wine is the oldest characteristic wine in China, and it is known as the "national quintessence". Confucian culture is the most distinctive national culture in China, and it is called "cultural essence". Both have a long history and are profound. Yellow rice wine is mild in nature, elegant in style, simple and heavy in wine culture, and inherits the beauty of truth, goodness and beauty, loyalty and filial piety. The connotation of Confucianism emphasizes the golden mean, advocates indifference and inaction, and advocates ethics such as benevolence, righteousness, courtesy, wisdom and trust. After careful tasting, yellow rice wine and Confucian culture can be described as the same strain and have the same effect.
"golden mean" yellow wine. "The Doctrine of the Mean" said: "The winner is the foundation of the world; Harmony is the way of the world. " Confucianism associates "China" with "harmony" and advocates "harmony is precious" and "ordinary harmony". The golden mean is impartial and always feasible. The doctrine of the mean is not only an ethical principle, but also a way of communication between people. The Doctrine of the Mean is everywhere, which deeply affects the lives of China people. Yellow rice wine is famous for its softness, which coincides with the Confucian doctrine of the mean. Yellow rice wine combines sweet, sour, bitter, spicy, fresh and astringent flavors, and naturally blends to form an unusual "grid", which is unique and amazing. Yellow rice wine has a comprehensive style of coordination, mellow, soft, elegant and refreshing. Just like the "golden mean" nature of China people, it has won people's love and is known as the "national quintessence". The "harmony" of rice wine is also consistent with the "building a harmonious society" that we advocate today. Confucian ideas such as "harmony is precious", "ordinary harmony" and "neutralization" of yellow rice wine just give space for the interpretation, development and imagination of modern harmony.
The gift of Renyi rice wine. "Benevolence" is the central category and the highest moral standard of Confucianism. Confucius said, "The benevolent loves others." Self-denial is benevolence, in which benevolence is the purpose, and self-denial is the practical way to observe and restore rites. Mencius often talks about "paying equal attention to benevolence and righteousness". "Benevolence" embodies the relationship between people, and gains the respect and care of others on the basis of respecting and caring for others. Yellow rice wine is a kind of substance, which has been inextricably linked with people since ancient times. "Wine is also good, so it is the good and evil of human nature." The effect of wine on people's spirit can make people better or worse. Although wine has advantages and disadvantages, it is beneficial to grasp it moderately. Wine has three functions, one is to relieve fatigue and restore physical strength, the other is to treat diseases and preserve health, and the third is to become a gift. Yellow rice wine carries the functions of releasing people's spirit, making Hui Ze healthy, expressing emotions, showing love and enlightening wisdom, which is closely related to the Confucian spiritual realm of advocating "benevolence and righteousness", "harmony between man and nature" and advocating friendly care.
The virtue of "loyalty and filial piety" yellow rice wine. Confucius said, "If you want to be a man, you want to be a man." Confucius believes that loyalty is manifested in loyalty in interpersonal communication; Mencius said, "A honest man is a heavenly man." Confucius believes that filial piety is the foundation of benevolence. Filial piety is not limited to supporting parents, but should focus on respecting parents and elders. Mencius even advocated: "Old people are old, young people are few, and young people are few." These Confucian thoughts of "loyalty and filial piety" reflect the traditional moral civilization in ancient China and are also part of China's virtue. Yellow rice wine is mild and mellow. In the long river of Chinese wine culture, yellow rice wine is praised by Chinese people for its unique softness. The cultural custom of yellow rice wine has always been based on the theme of "respecting the old and loving friends, being simple and kind", which is in the same strain as the spirit of "loyalty and filial piety" pursued by Confucianism.
[Edit this paragraph] Distinguish the names of yellow rice wine
Yellow rice wine belongs to brewing wine, and its alcohol content is generally around 15 degrees.
Yellow rice wine, as its name implies, is yellow rice wine. So someone translated the name of yellow rice wine into "yellow rice wine". In fact, this is not appropriate. The color of rice wine is not always yellow. In ancient times, when the filtration technology of wine was not mature, wine was turbid, which was called "white wine" or turbid wine at that time. The color of yellow rice wine is black and red even now, which can't be understood literally. The essence of rice wine should be made of grain, and it is more appropriate to call it "rice wine" because it can represent grain. Nowadays, "yellow rice wine" is widely used to represent yellow rice wine.
In modern times, yellow rice wine is the general name of grain-brewed wine. Liquor brewed from grain (excluding distilled liquor) can be classified as yellow rice wine. Although yellow rice wine is the general name of grain-brewed wine, some folk areas still retain some traditional names of local brewed and sold wines, such as Jiangxi Shuijiu, Shaanxi Thick Wine, Tibet Highland Barley Wine and so on. If they insist on yellow rice wine, the locals may not accept it.
In ancient times, "wine" was the general term for all wines. In the historical period before the emergence of distilled liquor, "wine" was brewing. After distilled shochu appeared, it became more complicated. The name "wine" is not only the general name of all wines, but also the general name of grain-brewed wines on some occasions. For example, in Compendium of Materia Medica, Li Shizhen divided the liquor into three categories: liquor, shochu and liquor. Among them, the "wine" part is all the wine brewed by grain. Since wine is not only the general name of all wines, but also the general name of grain-brewed wine, after all, there should be a general name that only includes grain-brewed wine. Therefore, it is not accidental that yellow rice wine appears as a special name for grain brewing wine.
"Yellow rice wine" in Ming Dynasty may refer to rice wine with long brewing time and deep color, which is different from "white wine". The "white wine" in Ming dynasty is not distilled soju now, for example, the "Sanjiu wine" in Ming dynasty is brewed with white rice, white koji and white water, and the brewing time is very short. The wine is cloudy and white. The formation of yellow (or dark brown) of wine is mainly due to Maillard reaction between sugar and amino acids during cooking or storage of wine, resulting in pigment. There are also some pigments made of caramel (called "sugar color") to deepen its color.
In the eleven volumes of "The Order to Raise the Moon" edited by Dai in the Ming Dynasty, there are: "Where yellow wine and white wine are added to soju less, it will not be sour overnight." From this formulation, we can clearly see the difference between yellow wine, white wine and shochu. Yellow rice wine refers to old wine with long brewing time, and white wine refers to rice wine with short brewing time (generally, white koji, that is, rice koji, is used as saccharifying starter). In the Ming dynasty, the specificity of the name yellow rice wine was not very strict. Although it can't contain all the grain-brewed wines, at least large-scale wines brewed in southern China can be included in the brewing process. In the Qing Dynasty, although the production of brewing wine was retained in various places, Shaoxing's old wine and rice wine were popular all over the country. This kind of wine was sold all over the country at that time, with high quality and dark color, which may have something to do with the final establishment of the name "yellow rice wine". Because the Qing emperor had a special interest in Shaoxing wine. In the Qing Dynasty, there was a saying that "soju was forbidden and yellow rice wine was forbidden". By the time of the Republic of China, yellow rice wine as the general name of grain brewing wine had been basically determined. Yellow rice wine belongs to local wine (domestic wine is called local wine to show the corresponding imported wine).
[Edit this paragraph] Yellow rice wine brewing raw materials
Yellow rice wine is a kind of wine brewed with grain and wheat koji or Xiaoqu as saccharifying starter. In history, the raw material for producing yellow rice wine was millet (scientific name: Setaria italica, which was the general name of glutinous rice, sorghum, millet and millet in ancient times, sometimes called Liang, and now it is also called millet, millet after hulling). In the south, rice (especially glutinous rice) is widely used as raw material for brewing yellow rice wine. Since the Song Dynasty, the political, cultural and economic centers have moved south, and the production of yellow rice wine is limited to several southern provinces. The production of shochu began in the Southern Song Dynasty, and it became popular in the North in the Yuan Dynasty. The output of yellow rice wine in the north is gradually shrinking, and drinking soju in the south is not as common as that in the north. In the south, the production of yellow rice wine was preserved. During the Qing Dynasty, Shaoxing yellow rice wine in the south dominated both at home and abroad. At present, rice wine production is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi, Guangdong, Anhui and other places, with a small amount of production in Shandong, Shaanxi and Dalian.
[Edit this paragraph] Brewing technology of yellow rice wine
The development of brewing technology in China can be divided into two stages. The first stage is natural fermentation, which has gone through thousands of years, and the traditional fermentation technology has developed from gestation to maturity. Even in modern times, natural fermentation technology has not completely disappeared. Some of these mysteries remain to be solved. People mainly make wine by experience, and the production scale is generally small, which is basically manual operation. There is no reliable detection index to ensure the quality of wine.
The second stage began in the Republic of China. Due to the introduction of western scientific and technological knowledge, especially microbiology, biochemistry and engineering knowledge, the traditional brewing technology has undergone tremendous changes. People understand the mystery of the micro-world of brewing, the labor intensity in production is greatly reduced, the level of mechanization is improved, and the quality of wine is more guaranteed.
[Edit this paragraph] Classification of yellow rice wine
There are many kinds of yellow rice wine, but in modern times it is divided by the sugar content in yellow rice wine.
1, a dazzling variety of yellow rice wine
After thousands of years of development, the family members of yellow rice wine have been expanding and the varieties are dazzling. The name of wine is more colorful. The most common is to name the wine according to its place of origin. Such as Shaoxing wine, Jinhua wine, Danyang wine, Jiujiang Fenggang wine, Shandong Lanling and so on.
Wine, etc. This division was common in ancient times. There is also a classification based on the representative of a certain type of wine, such as "yellow wine", which is often semi-dry yellow wine; "Huadiao wine" refers to semi-dry wine; "Fenggang wine" (also called "Xiangxue wine" in Shaoxing area) refers to sweet or thick sweet rice wine; "Good brewing" refers to semi-sweet wine. Others are based on the appearance of the wine (such as color, turbidity, etc. ), such as sake, turbid wine, white wine, yellow wine and red wine (wine brewed by red yeast); Then according to the raw materials of wine, such as glutinous rice wine, black rice wine, corn rice wine, millet wine, highland barley wine and so on. In ancient times, there was a distinction between boiling wine and not boiling wine, even according to the sales target, such as "Luzhuang" (specifically, "Beijing Village", the wine sold to Beijing in Qing Dynasty). There are also some wine names, which are called according to the customs of wine, such as "Shuijiu" in Jiangxi, "Thick Liquor" in Shaanxi and "Old Liquor" in Jiangnan. In addition to liquid wine, there are also semi-solid "fermented grains". These appellations all have a certain local color. If we want to know the type of yellow rice wine accurately, we must also rely on the classification method of modern yellow rice wine.
According to the sugar content of yellow rice wine, it can be divided into the following four categories:
1, dry yellow rice wine:
"Dry" means that the sugar content in the wine is low, the total sugar content is lower than or equal to 15.0 g/L, the taste is mellow, fresh and refreshing, and there is no peculiar smell.
2. Semi-dry yellow rice wine:
"Semi-dry" means that all the sugar in wine is not fermented into alcohol, and some sugar remains. In production, this kind of wine is also called "rice wine" because it uses less water, which is equivalent to increasing the amount of rice when stirring. The total sugar content is15.0g/L-40.0g/L. Most of the high-grade yellow rice wine in China belongs to this type, which is mellow, soft, fresh and refreshing, and has no peculiar smell.
3. Semi-sweet yellow rice wine:
This wine adopts a unique technology, in which the finished yellow rice wine is added to the fermented mash instead of water, so that the alcohol concentration in the fermented mash reaches a high level in the initial stage of saccharification and fermentation, and the growth rate of yeast is inhibited to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. The total sugar content is 40. 1g/L- 100g/L, the taste is mellow, sweet and refreshing, the wine body is harmonious and there is no peculiar smell.
4. Sweet yellow rice wine:
This wine is generally made by pouring rice, mixing it with medicinal liquor, making a nest, adding 40-50% rice wine or distiller's grains when saccharifying to a certain extent, inhibiting saccharification and fermentation of microorganisms, with a total sugar content higher than 100 g/L, fresh and sweet taste, mellow body and no peculiar smell.
2. Classification of yellow rice wine in the latest national standards.
In the latest national standards, yellow rice wine is defined as all kinds of yellow rice wine made by steaming rice, millet, black rice, corn and wheat, mixing with wheat koji, rice koji or medicinal liquor, and saccharifying and fermenting.
Yellow rice wine is divided into the following six categories according to sugar content:
Dry yellow rice wine: "dry" means that the sugar content in the wine is low, and all the sugar is fermented into alcohol, so the sugar content in the wine is the lowest. In the latest national standard, the sugar content is less than 1.00g/ 100 ml (calculated by glucose). This wine belongs to thin mash fermentation, and the total amount of water added is about three times that of raw rice. The fermentation temperature is controlled low, and the time interval between harrowing and stirring is short. Yeast grows vigorously, so the fermentation is thorough and the residual sugar is very low. In Shaoxing, the representative of dry yellow wine is "Yuan red wine".
According to the raw materials and koji
1. Yellow rice wine
Wine and wheat koji are used as saccharifying agent and starter. Mainly produced in southern China.
3. Xiaomi rice wine
Bran koji made by Aspergillus oryzae was used as saccharifying starter. Mainly produced in northern China.
3. Rice and yellow wine.
It is an improved yellow rice wine, with Mitraga yeast as saccharifying starter. Location: China, Jilin and Shandong.
4. Red yeast rice wine
Using glutinous rice as raw material and red yeast as saccharifying starter. Location: China, Fujian and Zhejiang.
[Edit this paragraph] How to buy yellow rice wine
1, yellow rice wine products should be purchased in regular large shopping malls or supermarkets. These distribution enterprises generally have checks on the products they distribute, and the quality and after-sales service of the products they distribute are guaranteed.
2, choose and buy products produced by large enterprises or brand enterprises, these enterprises have standardized management, good production conditions and equipment, and stable product quality.
3. When purchasing, you can judge the product type from the product name and sugar content, so as to choose the kind of yellow wine that suits your needs.
4. The national standards of yellow rice wine products are: GB/T 13662, GB 17946, etc.
5. The liquid medicine should be yellowish brown or reddish brown, clear and transparent, and a small amount of precipitation is allowed.
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