How is yellow rice wine brewed?

The main technological processes of traditional yellow rice wine brewing in China are: soaking rice, steaming rice, drying rice, fermentation in cylinder, harrowing material, fermentation in jar, frying wine and packaging.

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.

Extended data:

First, 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 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.

Since the Song Dynasty, the production of yellow rice wine has been limited to several southern provinces. During the Qing Dynasty, yellow rice wine in Shaoxing, south China, was dominant 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.

Second, scientific winemaking.

1, diversified 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.

2. 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.

3. 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.

4, 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.

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