folk custom
Carved wine, also known as "Zhuangyuan Red" and "Daughter Red". Carved wine evolved from the ancient "daughter wine". As early as the Song Dynasty, every family in Shaoxing could make wine. Every time a family gives birth to a girl, they choose a number of wine jars on the day of the full moon, and ask people to engrave and paint them for good luck (usually all kinds of flower patterns, birds and beasts, landscape pavilions, etc.), and then seal them in mud. When the daughter grows up and becomes a monk, take out the aged wine stored in the cellar, and ask the painter to paint "Hundred Scenes" on the altar with oil paints, such as "Eight Immortals Crossing the Sea", "Dragon and Phoenix Coming Together" and "the Goddess Chang'e flying to the moon", and match them with lucky and full moon, and at the same time entertain the guests with wine.
trait
Huadiao wine is a wonderful flower in China yellow rice wine. It is brewed by ancient methods with high-quality glutinous rice and high-quality wheat koji, supplemented by clear and clear lake water in Jiangsu and Zhejiang, and then stored for a long time, resulting in unique flavor and rich nutrition. According to scientific appraisal, the carved wine contains many nutrients beneficial to human body, such as amino acids, sugars and vitamins, and is called "advanced liquid cake". According to the different storage time, there are three years old, five years old, eight years old, ten years old, even decades old, etc., and Chen is the most valuable. Generally speaking, the wine is soft, bright orange, fragrant and mellow.
taste
It is precisely because of its mild characteristics (generally about 15 degrees) that Huadiao wine is also deeply loved by Cantonese people. Carved wine can be drunk directly or when it is scalded to 38 or 40 degrees. After heating, the alcohol content of Huadiao wine is reduced, so it becomes more mellow and thick, and it is easy to eat. Besides serving as a side dish, many famous dishes are made of carved wine, such as carved chicken and stewed crab meat with carved flowers. It is worth mentioning that it is best to drink Huadiao wine when eating crabs. The crab is cool and Huadiao wine warms the stomach, which is the best match.
Shaoxing Dayue Liquor Co., Ltd. was formerly known as Qingdianhu Brewery in Shaoxing County. It has been established for more than 20 years and is located in Dongpu, the birthplace of Shaoxing yellow rice wine, covering an area of 30,000 square meters. With the need of national policy, it was transformed into a joint-stock cooperative enterprise in 1998, and Shaoxing Dayue Liquor Co., Ltd. was established, with national yellow wine judge and senior winemaker Yu Aguo as the chairman and general manager. Due to the rapid development of domestic sales and foreign trade business, the factory was expanded in Shaoxing Kebei Industrial Development Zone. The first phase of the project covers an area of 30,000 square meters, mainly including the yellow wine fermentation workshop, the fully enclosed bottle wine aseptic filling workshop, the raw material and finished product warehouse, the comprehensive building and the canteen dormitory, etc., reaching 9,000 square meters. It was completed in April 2002 and put into operation. The second phase of the project covers an area of 30,000 square meters and was completed in May 2003. Mainly for yellow rice wine fermentation workshop, export Weilin wine workshop, liquor workshop, craft flower carving workshop and finished product warehouse. The company has first-class traditional yellow rice wine brewing technology, first-class filling equipment, and a number of national yellow rice wine judges and technicians, integrating manual brewing and modern technology. The company has employees 120, with an annual output of high-quality handmade Shaoxing wine 10000 tons, bottling capacity 10000 tons/year and total assets of 45 million yuan. The company has passed ISO900 1 international quality system certification and ISO 1400 1 international environmental system certification, and is now carrying out HACCP food safety and health system certification. The company's "Oriental Crown" brand new-generation nutritious yellow rice wine and Shaoxing yellow rice wine were awarded the certificate of "Green Safe Nutrition Label Products"; "Dayue Guijiu" and "Shaoxing Guijiu" won the "Bauhinia Special Gold Award" and "Bauhinia Gold Award" in the first China Health Wine and Diet Products Expo. "Dayue" brand series yellow rice wine won the title of "Shaoxing famous brand"; "Dayue" won the title of "Popular Brand" in the 2004 China High-level Forum of Yellow Rice Wine Brand Enterprises. The company has the right to export Shaoxing wine by itself, and the right to use the certification trademarks of "Shaoxing Old Wine" and "Shaoxing Yellow Wine". The products sell well at home and abroad, and it is the national Shaoxing wine export production base.
During the Republic of China, some scholars made a systematic investigation on the production technology of yellow rice wine and wrote some works. And it is expounded by western wine-making theory. But the production technology has not changed much. After the founding of New China, there has been a new breakthrough in the production technology of yellow rice wine in the last forty years. The most important feature is the mechanized production of yellow rice wine. However, due to historical reasons, the production areas of yellow rice wine are mainly concentrated in four southern provinces and one city (Zhejiang, Jiangsu, Shanghai, Jiangxi, Fujian), and there is also a small amount of development in other places. Due to the development of other liquors and historical reasons, in recent decades, the annual output of yellow rice wine in China is less than one million tons. However, in recent years, the output of yellow rice wine has been increasing year by year.
A variety of yellow rice wine
There are many kinds of yellow rice wine, but in modern times it is divided according to the sugar content in yellow rice wine.
1 A dazzling array of rice wine varieties
After thousands of years of development, the members of the yellow rice wine family have been expanding and the varieties are dazzling. The name of wine is more colorful. The most common is to name the wine according to its place of origin. Such as Shaoxing wine, Jinhua wine, Danyang wine, Jiujiang Fenggang wine, Shandong lanling wine and so on. This division was common in ancient times. There is also a classification based on the substitution table of a certain type of wine, such as "rice wine", which is often semi-dry yellow wine; "Huadiao wine" means semi-dry wine; "Fenggang wine" (also known as "Xiangxue wine" in Shaoxing area) means sweet or thick sweet rice wine; "Good brewing" means semi-sweet wine. Others are based on the appearance of wine (such as color, turbidity, etc.), such as sake, turbid wine, white wine, yellow wine and red wine (wine brewed by red yeast); Then according to the raw materials of wine, such as glutinous rice wine, black rice wine, corn rice wine, millet wine, highland barley wine, etc. In ancient times, there were differences between boiled wine and non-boiled wine, and even according to the sales target, such as "Luzhuang" (specifically, "Beijing Zhuang", the wine sold to Beijing in the Qing Dynasty). There are also some wine names, which are called according to the custom of wine, such as "water wine" in Jiangxi, "thick wine" in Shaanxi and "old white wine" in Jiangnan area. In addition to liquid wine, there are semi-solid "Jiuniang". These appellations all have a certain local color. If we want to know the type of yellow rice wine accurately, we have to rely on the classification method of modern yellow rice wine.
2 classification of yellow rice wine in the latest national standards
In the latest national standards, yellow rice wine is defined as all kinds of yellow rice wine brewed by steaming rice, millet, black rice, corn and wheat, mixing with wheat koji, rice koji or medicated wine, saccharifying and fermenting. Yellow rice wine is divided into the following six categories according to its sugar content:
Dry yellow rice wine: "dry" means that the sugar content in the wine is low, and all the sugar is fermented into alcohol, so the sugar content in the wine is the lowest. In the latest national standard, the sugar content is less than 1.00 g/ 100 ml (calculated by glucose). This wine belongs to dilute mash fermentation, and the total amount of water added is about three times that of raw rice. The fermentation temperature is controlled low, and the time interval of raking and stirring is short. Yeast grows vigorously, so the fermentation is thorough and the residual sugar is very low. In Shaoxing, the representative of dry yellow wine is "Yuan red wine".
Semi-dry yellow rice wine: "semi-dry" means that all the sugar in the wine has not been fermented into alcohol, and some sugar remains. In production, the amount of water added in this wine is low, which is equivalent to increasing the amount of rice when ingredients are added, so it is also called "rice wine". The sugar content of wine is between 1.00~3.00%. In the process of fermentation, the requirements are higher. The wine is thick and has a good flavor. Can be stored for a long time. It is the top grade of yellow rice wine. Most of China's export wines belong to this type.
Semi-sweet yellow rice wine: This wine contains 3.00~ 10.00% sugar. This wine adopts a unique technology, in which the finished yellow rice wine is added to the fermented mash instead of water, so that the alcohol concentration in the fermented mash reaches a high level at the beginning of saccharification and fermentation, which inhibits the growth rate of yeast to a certain extent. Because the number of yeast is small, the sugar produced in the fermented mash cannot be converted into alcohol, so the sugar content in the finished wine is high. This kind of wine is rich in fragrance, moderate in alcohol content and sweet and mellow in taste. It is a treasure in yellow rice wine. But this wine should not last long. The longer the storage time, the darker the color.
Sweet yellow rice wine: This kind of wine is usually made into sweet distiller's grains by pouring rice, mixing with medicinal liquor and nesting. When saccharified to a certain extent, 40-50% rice liquor or distiller's grains are added to inhibit the saccharification and fermentation of microorganisms, and the sugar content in the wine reaches10.00-20.00g/100. Due to the addition of rice liquor, the alcohol content is also high. Sweet yellow rice wine can be produced all year round.
Thick sweet yellow rice wine with sugar content greater than or equal to 20 g/ 100 ml.
Flavored yellow rice wine: This yellow rice wine is made by soaking (or re-steaming) aromatic animals and plants or adding the leaching solution of aromatic animals and plants.
3. Dripping wine, spreading wine and feeding wine.
This is the name when yellow rice wine is classified according to the brewing method. According to this classification method, yellow rice wine can be divided into three categories:
Dripping rice wine: Dripping rice wine means that steamed rice is cooled with cold water, then mixed with medicated powder, built a nest, saccharified, and finally fermented into wine with water. The taste is weak. In this way, some factories are used as the mother wine. The so-called "drenched rice wine mother".
Spread rice wine: spread steamed rice on a bamboo grate, let the rice cool in the air, then add wheat koji, distiller's yeast (drenched rice distiller's yeast), soaked rice slurry, etc., and ferment directly after mixing.
Feed wine: When making wine in this way, rice is not added at one time, but in batches.
4 Wheat Qu yellow rice wine, Xiaoqu yellow rice wine, red rice wine and Wuyi red rice wine.
Yellow rice wine can also be divided according to the types of distiller's yeast. Such as Xiaoqu yellow rice wine, raw wheat yellow rice wine, cooked wheat yellow rice wine, pure wheat yellow rice wine, red rice wine, yellow rice wine, Wuyi red rice wine.
Mechanized rice wine production
1 Brewing materials and its pretreatment technology
Traditional raw materials of yellow rice wine are glutinous rice and millet. Because of the low yield of glutinous rice, it can not meet the production needs. In the mid-1950s, by reforming the cooking method of rice, the purpose of replacing glutinous rice with japonica rice and indica rice was realized. The wine quality remained stable. In the 1980s, corn yellow wine and sweet potato yellow wine were successfully trial-produced. It has played a good role in reducing production costs and expanding raw material sources. At present, the sensory and physical and chemical indexes of yellow rice wine brewed from indica rice, japonica rice, early rice, corn and other raw materials can meet the national standards. The cooking of rice is gradually changed from wood stove to boiler steam for heating. Rice washing machine and rice shower machine have been adopted, and rice steaming equipment has been changed into mechanized rice steaming machine (vertical and horizontal), and the transportation of raw rice has been mechanized.
2 Innovation of saccharifying starter for yellow rice wine
The traditional method uses the traditional distiller's yeast inoculated naturally, which consumes a lot of grain, is manually operated and is labor-intensive. Modern times are mainly improved in two aspects. The first is the separation and screening of brewing microorganisms, and many excellent brewing microorganisms have been separated from distiller's yeast all over the country. The second is the improvement of koji-making technology. Traditional koji-making is mostly based on raw materials. In 1960s, pure cooked wheat koji was adopted, which greatly improved the liquor yield. In recent years, bran koji and enzyme preparation have been widely used as compound saccharifying agents, and pure cultured yeast has been used. In recent years, special dry yeast for active yellow rice wine has also been used for brewing.
3. Reform of fermentation process
In the mid-20th century, the state organized forces to scientifically summarize the production technology of Shaoxing wine. Since 1960s, yellow rice wine has been fermented in metal fermentation tanks. Now there are 30 cubic meters of fermentation tanks. And built a large-scale factory with an annual output of 1 10,000 tons of yellow rice wine. Because there is a great difference between large pot fermentation and traditional pottery jar fermentation, a series of improvements have been made in fermentation technology. The traditional post-fermentation is to pour fermented grains into a small jar, but now it has also developed into a large post-fermentation tank, and the post-fermentation is treated at low temperature. Carbon steel coating technology is also widely used in large tanks.
4 squeezing of yellow rice wine
The traditional pressing method is wood pressing. Since 1950s, screw press, bar filter press and hydraulic press have been gradually adopted. In 1960' s, a gas-film plate-and-frame filter press was designed and popularized. And the yield of wine is improved.