Among them, yellow rice wine, as a low-alcohol liquor, is very close to international distilled liquor, with clear and transparent texture, soft and moist, sweet and refreshing, and no burden to drink. Market release is a good signal.
From the perspective of the whole industry, the market scale of liquor industry has reached trillion level, while traditional liquor, beer and rice wine occupy most of the market share. However, with the introduction of the policy of restricting the three public consumption, the continuous upgrading of the consumer market, and the rise of the new generation of consumer groups, people's consumption habits have changed, leading to the phased adjustment of liquor.
Structurally speaking, the younger generation of consumers are rising, and the market capacity of new wines such as low-alcohol wine and health wine is increasing.
In recent years, new types of alcohol such as low alcohol have become more and more popular, and the market expansion is obvious. Driven by Chinese people's strong demand for healthy consumption and favorable factors such as no burden of good wine and no first-class drunkenness, new types of alcohol, such as low-alcohol wine, are favored by young people as a substitute for regular wine for daily entertainment, and the domestic low-alcohol wine market has also maintained a rapid growth momentum.
Yellow rice wine, as a low-alcohol liquor, is very close to the international distilled liquor, with a solid production foundation, and welcomes market opportunities.
Yellow rice wine has a long history and has become a very representative wine in China. However, rice wine is delicious but difficult to preserve. At the same time, traditional yellow rice wine has many impurities, turbid drinks and uneven flavor and taste, unlike other wines, the older they get, the more fragrant they get. Therefore, the development of China yellow rice wine market has entered a bottleneck period.
Nowadays, the yellow rice wine market has been purified, and the brewing equipment and technology have made a breakthrough, which has played a key role in improving the flavor, taste and quality of the products.
In order to meet the flavor and taste needs of young consumers, the R&D team of an enterprise has modernized the traditional rice wine brewing process, and used fine grinding method and advanced filtering equipment to filter impurities, remove impurities and reduce odor, thus reducing the source of odor substances in the subsequent rice wine fermentation process and achieving the purification effect. Only in this way can the brewed rice wine not be turbid, sweet and delicious, and the rice flavor is rich, and the original flavor of the product can be fully locked.
If the modernization of traditional yellow rice wine brewing technology plays a key role in improving the flavor, taste and quality of products, overcoming the difficulties of advanced brewing technology such as low-temperature fermentation, temperature-controlled segmented addition fermentation, nanofiltration and microwave low-temperature sterilization will undoubtedly lay a solid scientific and technological foundation for the leap-forward development of China yellow rice wine, and effectively overcome the problems of precipitation, turbidity, preservation, seasonal restriction and irregular flavor and taste of traditional yellow rice wine.
It is understood that an enterprise introduced a new low-temperature slow-brewing fermentation technology, accurately controlled the fermentation temperature of yellow rice wine through intelligent temperature control technology, and kept constant low-temperature fermentation (about 10℃), effectively ensuring the flavor and quality of fermentation.
Another yellow rice wine enterprise adopts the technology of saccharification first, then temperature control and stepwise addition fermentation, which breaks the limitation that traditional yellow rice wine cannot be brewed all year round because of the fermentation temperature requirement. At the same time, nanofiltration technology and microwave low-temperature sterilization technology were adopted to solve the problem of precipitation and preservation of yellow rice wine in China.
Generally speaking, in terms of taste and acceptance, yellow rice wine is not only a supplement to the low-alcohol wine market, but also has a wider audience and richer wine choices.
With the acceleration of the era of low-alcohol drinking, there is no doubt that the new wine and drink market such as yellow wine has great development potential.
In addition, under the background of constantly conquering brewing equipment and technology, the yellow rice wine is crystal clear in color, soft and waxy in entrance, and smooth in flavor and taste, which is more in line with the flavor and taste requirements of young consumers.