Video explanation of five generations of traditional winemaking

Yellow rice wine is one of the oldest wines in the world, which originated in China and only exists in China. Regarding the brewing of yellow rice wine, it also has its own unique brewing technology. Only under this brewing process can the quality of yellow rice wine be guaranteed. Then, let's go to the rice wine culture to learn about the brewing of rice wine.

Brewing raw materials:

Yellow rice wine is a kind of wine brewed with grain and wheat koji or Xiaoqu as saccharifying starter. Historically, the raw material for the production of yellow rice wine was millet or millet (millet: commonly known as millet scientific name: Setariaitalica, China was called "millet" in ancient times. Millet: Also known as yellow rice, it is the fruit of millet without shell, slightly larger than millet and slightly yellow in color. )。

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 shifted to the 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 production of yellow rice wine in the north is gradually shrinking, and the drinkers of shochu in the south are not as common as 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.

Yellow 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, Dalian and Hebi, Henan.

Traditional winemaking:

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-vat fermentation-harrow fermentation-stir-frying wine-packaging Nowadays, the production technology of yellow rice wine in China is mostly in line with the traditional 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. 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: Besides glutinous rice wine, japonica rice wine, indica rice wine, black rice wine, sorghum rice wine, buckwheat rice wine, dried potato rice wine, highland barley rice wine, etc.

Pure koji: separating excellent pure strains from traditional medicinal liquor by high-tech means to achieve the effect of using less koji and high liquor yield.

Science and technology: adopt the science and technology of self-flowing water supply, steam heating, infrared disinfection and assembly line operation to produce high-quality and efficient wine.

Mechanization of production: steaming rice, mixing koji, squeezing, soaking, frying wine and canning are all done by machinery, which replaces traditional manual work, 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.