Production technology of yellow rice wine

Yellow rice wine is a kind of wine brewed with grain and wheat koji or Xiaoqu as saccharifying starter. Historically, the raw material for producing yellow rice wine was millet or millet in the north. In the south, rice is widely used as raw material for brewing yellow rice wine. The production of yellow rice wine in China is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi and Guangdong, and there is also a small amount of production in Shandong, Shaanxi, Dalian and Hebi, Henan in the north.

Brief introduction of yellow rice wine

Yellow rice wine is one of the oldest wines in the world, and the quality of yeast koji determines the quality of wine. Originated in China, it is only found in China, and it is called the three ancient wines in the world together with beer and wine. About 3000 years ago, in Shang and Zhou Dynasties, China people invented the compound fermentation method of distiller's yeast, and began to brew a large number of yellow rice wine, with a wide production range and many varieties.