Production of yellow rice wine

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, in-tank fermentation, harrowing, in-tank fermentation, frying wine, and packaging.

Today, the production technology of most yellow rice wine in China comes down in one continuous line with the traditional yellow rice wine brewing technology, and the results are similar. 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. In addition to glutinous rice wine, japonica rice wine, indica rice wine, black rice wine, sorghum rice wine, buckwheat rice wine, dried potato rice wine and highland barley rice wine were also developed.

Pure ditty By using high-tech means, excellent pure strains were separated from traditional wine medicines, and the effects of using less koji and high liquor yield were achieved.

Scientific process. It is produced by scientific processes such as self-flowing water supply, steam heating, infrared disinfection and assembly line operation, with good wine quality and high efficiency.

Production mechanization. Steaming rice, mixing koji, squeezing, soaking, frying wine and canning are all done by machinery, which replaces traditional manual labor, 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.