2. Ancient brewing method: Qiandeng people like to brew rice wine in the twelfth lunar month, brew it themselves and enjoy the pastoral joy. In the Tang Dynasty, there were poems about "Mulberry by Cup, Hemp by Cup" and "My Caotang has old wine as a cup", which showed that farmers had the custom of brewing and drinking their own wine and entertaining guests with rice wine. To brew rice wine, glutinous rice (50-60 kg) should be soaked for one day and one night, fished out the next day, dried for more than ten minutes and then steamed in a steamer; Then pour the glutinous rice into a moderate jar, add some water and medicinal liquor, and then stir it evenly with a wooden stick. The rice jar is covered with a thick layer of straw and covered with straw stalks for rice fermentation. In this way, after 7~ 10 days, the straw stalks are uncovered and some fresh water (1 kg Mi Yue and 3 kg water) is added to the rice jar. In four or five days, glutinous rice will become rice wine. This homemade rice wine is slightly sweet and nutritious. Drinking a cup in winter can relax muscles and promote blood circulation, dispel cold and refresh yourself. The remaining distiller's grains can be used as side dishes, and a small bowl of shrimp or pickles can be made into delicious dishes. How to make rice wine (fermented rice, sweet wine) abroad? Go to China store to buy five Jin bags of glutinous rice and a bag of distiller's yeast (two pieces). Soak the glutinous rice in water first (half a day is enough) and rinse it clean. Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on the cloth. About an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Grind koji into powder for later use. Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Sprinkle less cold water on the cooled glutinous rice and disperse it by hand. Use as little water as possible. Sprinkle distiller's yeast on the glutinous rice and mix well as much as possible. Don't be impatient, spread a layer, and then spread it after stirring. Leave some wine yeast. Transfer the glutinous rice to a fermentation container. A bigger rice cooker will do. It is also used to soak glutinous rice. Gently press with the palm of your hand when placing. Sprinkle the last sake song on it when it is finished. Rinse the sticky rice on your hands with a little cold water and put it in a container, then press it with your hands to make the surface smooth. Finally, wrap the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place, such as a clothes basket. I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is the way to be lazy. It is best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter. It will be ready in about three days. Check the middle at any time to see if there is a fever. Fever is a good sign. You can try it on the third day. The wine is crisp and juicy, sweet and fragrant, and the smell of wine is not strong, so the raw rice can't be tasted. At this time, the plastic wrap can be peeled off and the rice wine will become. Fully cooked, sticky rice does not come loose, and can be divided into pieces. If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong. If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough. When mixing distiller's yeast, too much water is spilled, and the glutinous rice will eventually be empty and will not agglomerate. Boil and it will disperse. Speaking of it, this koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in koji: botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, that is, saccharification process; Yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to a proper degree can rice wine be delicious. Europe didn't know this method until the last century. Previously, Europeans used malted starch combined with fermentation to make beer. There is nothing to say about the ancient fermentation technology in China. It's amazing that the ancients could use the division of labor and cooperation of two microorganisms. Others, such as soy sauce, vinegar, monascus mycin, moldy tofu, pickles, lobster sauce and stinky tofu, are great inventions, most of which are unique to China. For example, the same kimchi, American pickled cucumber is too sour and tastes bad. This is because they added yeast and sugar, and the sour taste mainly came from acetic acid. Kimchi in China is made of lactic acid bacteria, and its sour taste mainly comes from lactic acid. It tastes good, and it makes my mouth water when I think about it. The former is aerobic fermentation and the latter is anaerobic fermentation.
2. The culture and origin of China yellow rice wine. Rice wine, also known as mash, was called "Yi" by the ancients.
It is a common traditional local flavor snack in the south. The main raw material is glutinous rice, so it is also called glutinous rice wine.
Nine niang is generally called "rice wine" or "sweet wine" in the north. Artificial brewing is the manufacture of pottery.
Otherwise, there is no way to brew. In Yangshao cultural site, there are both pottery pots and pottery cups.
It can be inferred that artificial brewing began about six thousand years ago. Confucius has a saying: "Yao and Shun have a thousand points."
This shows that in the Yao Dynasty, wine was popular in society. The word "thousand bells" indicates that this is a primary fruit wine.
According to historical records, Emperor Yi created "Imperial Liquor" to worship Dayu, which was the beginning of making wine with grain. Since the Xia, Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, all fruits and grains have been cooked, fermented and squeezed before reproduction.
Many westerners think that rice wine was invented by the Japanese, but I'm afraid it was actually the first alcoholic beverage brewed by China people. Japanese technology for brewing sake was imported from China.
As early as BC 1500, Oracle Bone Inscriptions in China mentioned offering sacrifices with wine. In the 8th century BC, ancient poets in China also wrote poems to describe people getting drunk. At the latest around 1000 BC, China invented the technology of fermenting wine, which made the alcohol concentration of the brewed wine at least three times higher than that of ordinary beer.
China's superior wine-making technology lies in the earliest use of distiller's yeast to make wine, and it is also found that in order to increase the alcohol concentration in wine, only cooked and soaked grains can be continuously added during fermentation. This is a world-class brewing technology, which produces high-concentration beverages.
This technology only spread to Japan and other countries in the world centuries ago. So it can be said that the earliest inventor of yellow rice wine was China.
Qiandeng people like to brew rice wine in the twelfth lunar month, brew it by themselves and enjoy the fun of the countryside. In the Tang Dynasty, there were poems about "Mulberry by Cup, Hemp by Cup" and "My Caotang has old wine as a cup", which showed that farmers had the custom of brewing and drinking their own wine and entertaining guests with rice wine.
The poet's rice wine: Don't laugh at the peasant mud wine, and raise enough chickens and dolphins in good years. There is no way to go because of the winding water flow in the mountains, and a mountain village suddenly appears in the willow-green flower bay.
The preserved wine mentioned by Lu Fangweng in his poem "Shanxi Village Tour" is commonly known as "rice wine". This is a kind of home-brewed local wine with glutinous rice as raw material, which is white and slightly turbid, with elegant taste like yellow wine and full aftertaste.
Generally brewed in the twelfth lunar month and drunk in the Spring Festival, it is called "preserved wine" or "spring wine". Since Mr. Lu Fangweng described it this way, it shows that it is a common phenomenon to brew and drink rice wine in rural Shaoxing in the Southern Song Dynasty.
The eating habits of Sha people are inherited from Shaoxing, and rice wine is no exception. Many people make one or two jars of rice wine before the Spring Festival to entertain guests during the Spring Festival.
Some brew it themselves, and some ask others to do it for them. The production method is as follows: firstly, soak the glutinous rice, wash it, steam it into dry rice in a drum, spread it on a bamboo plaque, pour it thoroughly with cold water to make the rice loose and non-sticky, and then crush the distiller's yeast and mix it in.
Before putting wine into the vat, be sure to use a vat with hot water temperature. After entering the can, smooth the surface of the wine and make a dimple in the center.
In order to promote fermentation, the jar must be kept warm. Not only the jar mouth should be covered with straw, but also the jar wall should be wrapped with straw, cotton wool and plastic film. After three or four days, the water can be drained (it must be cold water) and the wine will seep into half the dimples. The weight ratio of rice to water should be 50%, so rice and water should be weighed.
Even if you want to put more water, you can't exceed 10%. After the water is released for a day or two, fine cracks will appear on the surface of the wine. At this time, stir with a stick, commonly known as "open".
It must be stirred once every other day and * * * three times, which are called "first", "second" and "third" respectively. There's no need to move after that.
After a month, you can open the jar and drink. When opening a bottle of yellow rice wine, whether the surface of the wine material is cracked or not is the main sign that determines the quality of yellow rice wine.
Fine-cracked wine is not sweet or mellow, which is praised by good drinkers; On the contrary, it is sweet and greasy, not strong enough. Only women and children can drink it. The time from drainage to fine cracks is shorter.
Generally, fine cracks appear overnight, indicating that fermentation is normal; If it hasn't cracked for three or four days, it will be difficult to make wine. Brewing needs good water.
Because the water quality in the sand is always bad, people who used to make rice wine always went to the lake in Shaoxing or Lu Jiaquan in Zheshan to fetch water. It is not easy for two people to take turns carrying water, go out in the morning and return at dusk. Doctor's opinion: Rice wine has a wide range of applications and can be drunk all year round, especially in summer. Because of the high temperature, rice is easy to ferment. It is a good family wine to quench thirst and relieve summer heat, and is deeply loved by the elderly and children.
Boiling poached eggs with rice wine or adding brown sugar is a good tonic for pregnant women and the elderly. But people who are allergic to alcohol should not drink, and don't get drunk after drinking too much at once, especially in summer.
As a medicine, hot drink is good for chills, blood stasis, lactation deficiency, rheumatoid arthritis, backache, numbness of hands and feet, etc. For neurasthenia, trance, depression and forgetfulness, it is better to add eggs to cook soup; For those with irregular menstruation, anemia, nocturnal emission, diarrhea and insufficient essence, longan, lychee, jujube or ginseng can be added as appropriate to make soup, and the effect is better. Rice wine can help blood circulation, promote metabolism, nourish blood, care skin, relax muscles and tendons, strengthen body and prolong life. Therefore, it is most suitable for drinking in winter. As long as there is no alcohol allergic reaction, adults can choose.
It is especially beneficial and effective for maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, neurasthenia, mental trance, depression, dizziness and tinnitus, insomnia and forgetfulness, dyspepsia, anorexia and irritability, rapid heartbeat, physical weakness, nocturnal emission and drowning, irregular menstruation, puerpera hypogalactia and anemia. People who are allergic to alcohol should not drink, and don't get drunk after drinking too much at one time, especially in summer.
3. Brief introduction to the history of yellow rice wine 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. Shandong Jimo old wine is a typical representative of northern millet yellow 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. There are many varieties of yellow wine, including Zhejiang Huadiao wine, Champion red wine, Shanghai old wine, Shaoxing yellow wine, Fujian old wine, Jiangxi Jiujiang Fenggang wine, Jiangsu Danyang Fenggang wine, Wuxi Huiquan wine, Guangdong Pearl red wine, Shandong Jimo old wine and so on. 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".
4. The history of wine development Print this article to close the window.
China wine has a long history.
Author: anonymous article source: unknown hits 14 Update time: 2005- 10-27
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When our ancestors were apes, they were related to wine. Because the earliest wine on earth should be naturally fermented by wild fruits. Therefore, the emergence of wine is not the invention of human beings, but the nature.
The premise of artificial brewing is the manufacture of pottery. Otherwise, there is no way to brew. In Yangshao cultural site, there are both pottery pots and pottery cups. It can be inferred that artificial brewing began about six thousand years ago. During the Yao period, wine was very popular in society. The word "Qianling" indicates that this is a primary fruit wine, close to water. According to historical records, Emperor Yi created "Imperial Liquor" to worship Dayu, which was the beginning of making wine with grain. Since the Xia, Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, all fruits and grains have been cooked, fermented and squeezed before reproduction. Li Shizhen also said in "Compendium of Materia Medica": "Soju is not an ancient law, and its law was founded in the Yuan Dynasty. Fill retort with strong liquor and distiller's grains, evaporate the gas, and take drops in a container. All sour wine can be steamed and burned. Recently, I dare not steam glutinous rice or japonica rice or millet or barley, and put it in a fermentation tank for seven days. As clear as water, it tastes extremely strong and is full of wine. " The core point of this passage is that the brewing process has changed from cooking, koji fermentation and pressing to cooking, koji fermentation and distillation. The so-called breakthrough, its essence is alcohol purification. This mode of production is basically the same as modern one. During the Qianlong period of the Qing Dynasty, Xuanhua in Zhili levied pot boiling tax on brewers, which marked the prosperity of liquor industry.
Since ancient times, wine has been accompanied by the rise and fall of history. Kong Renshang wrote in "Peach Blossom Fan": "Look at him starting from Zhulou and watching him entertain guests." There is wine in prosperity and wine in death. It can be said that after ups and downs, it will not be abandoned, and one hundred generations will be a treasure. "Wine is a curse for a long time", but it is not. A person's character is determined by physiological genes, and has nothing to do with wine. Good people get what they deserve, bad people get what they deserve, and drinking or not will not change anything. Wisdom and stupidity are in people, so we don't need to praise wine too much, nor do we need to be too responsible. Our attitude towards wine should be restraint, self-discipline, pursuing advantages and avoiding disadvantages.
5. How did rice wine come from? Please explain the records in Historical Records that Yidi made "Imperial Wine" as a tribute to Dayu, which was the beginning of making wine with grain. Since the Xia, Shang and Zhou Dynasties, Qin and Han Dynasties and even the Tang and Song Dynasties, all fruits and grains have been cooked, fermented and squeezed before reproduction.
Many westerners think that rice wine was invented by the Japanese, but I'm afraid it was actually the first alcoholic beverage brewed by China people. Japanese technology for brewing sake was imported from China. As early as BC 1500, Oracle Bone Inscriptions in China mentioned offering sacrifices with wine. In the 8th century BC, ancient poets in China also wrote poems to describe people getting drunk.
Extended data:
Other functions of rice wine
1, thawing
A completely frozen fish, with some rice wine in the first half, was completely drowned. After a few minutes, you will find that the first half after thawing has felt sticky liquid on it, and the second half is still frozen like a stick.
Step 2 restore softness
Sprinkle a few drops of rice wine on the bread and turn it in the microwave oven (the specific time is controlled by yourself). When it gets better, you will find that the bread tastes good just like it has just been baked.
3. Beauty
Mix a proper amount of rice wine with a suitable emulsion and smear it on your face. Can be used as a mask.
Step 4 increase moisture
In winter, adding a proper amount of rice wine to white water can keep the water in the body.
Step 5 cook
Scrambled eggs with a little rice wine can make them tender, soft and bright.