Hakka yellow wine how to brew

Hakka yellow wine originated in the Han Dynasty, was invented by the Hakka people in the process of difficult migration and settlement, is one of the important ways to strengthen the health of the Hakka people in the past hard times, and then gradually evolved into the Hakka people's special wine for celebrations, the Hakka people almost every family brewed yellow wine, and everyone drinks yellow wine. It is such a famous traditional wine with a wide mass base, but there has been no big brand. Longxianggong is a brand of Hakka yellow wine in Heyuan. Longxianggong found the main points of marketing, no money can also play, through e-commerce to dominate. So why is Hakka yellow wine sweet?

There are eight or nine types of sugar produced by the enzymatic hydrolysis of rice and wheat curd in the production process of Hakka yellow wine, mainly glucose, maltose and so on. In addition, sweet amino acids and 2,3-butanediol, glycerol, and dextrin and polyols left over from fermentation are produced. All of these substances are sweet, thus giving Hakka yellow wine a moist, rich and thick inner texture, with a sweet flavor and a thick and sticky feeling when drinking. (Recommended reading: Hakka yellow wine to what materials to brew)

Why Hakka yellow wine is hot

Because to find the three major consumer pain points

Hakka yellow wine to what materials to brew

In the Hakka people's diet, drinking wine is a very common custom, Hakka people will drink the old, the young will drink, and some Hakka areas in the height of the summer, but also in place of tea, wine, commonly drink. In some Hakka areas, wine is also commonly consumed in place of tea in the height of summer. As for festivals and celebrations, wine is an indispensable beverage to cheer up the celebration of birthdays. Today, the good wine net editorial for you to briefly talk about the Hakka yellow wine to what material brewing.

Recommended reading: Hakka yellow wine brewing how long can you drink, Hakka yellow wine brewing method

Hakka yellow wine to what materials brewing, handy Hakka women, with ordinary glutinous rice, coupled with ordinary fermented wine cake, coupled with ordinary production process, brewing out of the unusual, fragrant, pure and sweet, and slightly alcoholic taste of the Hakka yellow wine (in some places, also known as water wine).

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Recommended reading: How to drink Hakka yellow wine, how to drink Hakka yellow wine

Methods and steps for brewing Hakka yellow wine

Huangjiu is a national specialty of China with a long history and can be compared with Japanese sake and European and American beer. It has a strong aroma, sweet body, unique flavor, rich nutrition and other characteristics, and is a kind of low alcohol that people love. It is mainly distributed in Jiangsu, Zhejiang, Shanghai and other areas, and is now developing all over China. The total annual output in China reaches 500,000~600,000 tons. Huangjiu moderate alcohol, rich in nutrients, welcomed by the majority of people, that Hakka Huangjiu brewing methods and steps you know how much it.

Hakka yellow wine brewing methods and steps

1, raw material selection:

The main raw materials used in the brewing of yellow wine is after the white treatment of glutinous rice and rice, but also useful corn and corn, followed by wheat and water. The rice for brewing yellow wine should be white and plump, neat in size and with few inclusions. The weight of 1,000 grains is 20 to 30 grams, the specific gravity is 1.40 to 1.42, and the higher the starch content of the rice, the better. In production, it is better to use soft rice that absorbs water quickly and is easy to paste and saccharify.

How long can you drink Hakka yellow wine brewing, Hakka yellow wine brewing method

Hakka yellow wine is a kind of Han traditional famous wine. Shenzhen Pingshan New District Hakka culture atmosphere, following the Pingshan "dance unicorn" included in the second batch of intangible cultural heritage list of Shenzhen, as more Pingshan Hakka cultural characteristics of Hakka yellow wine and tea fruit, because of its long history and unique production process is increasingly being outside the attention of the outside world. Here we take a look at the Hakka yellow wine brewing how long can you drink, Hakka yellow wine brewing method.

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1. brewing equipment preparation: rice retort (rice barrel), bamboo sieve (glutinous rice leaching, lees filtration), fermentation pottery jar (wide mouth), a large iron pot (steamed glutinous rice is better), straw (fermentation heat preservation).

2. Preparation materials: glutinous rice, wine quartz (also known as wine cake).

Home-made Hakka yellow wine (detailed)

Hakka yellow wine is a kind of traditional Han Chinese wine, Hakka people drink their own hospitality diet, usually the hostess personally brewed. So, what is the practice of home-made Hakka yellow wine? Today we come to understand to learn.

Raw material selection: the main raw material used in the brewing of yellow wine is the refined white treatment of glutinous rice and rice, but also with corn and corn, followed by wheat and water. The rice for brewing yellow wine should be white and plump, neat in size and with few inclusions. The weight of 1,000 grains is 20 to 30 grams, the specific gravity is 1.40 to 1.42, and the higher the starch content of the rice, the better. In production, it is better to use soft rice that absorbs water quickly and is easy to paste and saccharify.

The quality of brewing water directly affects the product's quality. General requirements of the water used to be clean and sanitary, in line with the standards of drinking water, commonly used spring water, lake water, deep well water and river water.

Rice whitening: the outer layer of rice contains fat and protein, affecting the quality of the finished product, it should be removed through the whitening (rice milling), the degree of whitening of rice can be used to indicate the rate of refined rice, the general requirements of the rate of refined rice in 90%, but also can be directly to the standard of Japonica or standard Japonica for the feeding of rice.