Yellow wine is a traditional Chinese wine with rich Chinese cultural connotations. Shaoxing yellow wine is the oldest and most representative product of yellow wine. It is a grain wine made from rice. Unlike white wine, yellow wine is not distilled and has an alcohol content of less than 20%. Different kinds of yellow wine also show different colors of beige, yellow-brown or red-brown. Shandong Jimo Laojiu is a typical example of northern corn yellow wine; Fujian Longyan Sinking Jar Wine and Fujian Laojiu are typical examples of red rice yellow wine. It is a brewing wine, which occupies an important place among the three major brewing wines (yellow wine, wine and beer) in the world. The brewing technology is unique and has become a typical representative and model of the oriental brewing industry. Huangjiu is a fermented wine, also known as rice wine, made from grains, with a history of more than 5,000 years. Its multi-functional, low alcohol, high nutritional value, amino acid content than beer, wine, selenium, peptides and other elements are rich, seventy-some of the ancient Chinese medicine used in yellow wine, the "Materia Medica" are recorded.

"Medical", medical originates from wine.

Drinking yellow wine in moderation is good for health, *** from the hometown of Sichuan Baijiu, to his later years, he always drink a cup of yellow wine every day, not unreasonable.

Yellow wine production process

Yellow wine is one of the world's three oldest types of wine, is China's national specialty, which is made with the quartz system of wine, complex fermentation brewing methods, and the world's other brewing wines are significantly different.

(1) Characteristics of yellow wine brewing:

① The saccharification fermentation agent used is the naturally cultivated wheat quill and liquor medicine, or the wheat quill, rice quill, bran quill and liquor mother cultivated by pure strains of bacteria.

By a variety of molds, yeasts and bacteria *** with the participation of action.

These various saccharification ferments, complex enzyme systems, various microbial metabolites and their various roles in the brewing process, so that the yellow wine has a special color, aroma and taste.

② Yellow wine fermentation for the open, high concentration, lower temperature, long time of saccharification and fermentation parallel type, so the fermentation mash is not easy to sour, and can get a fairly high degree of alcohol and flavor unique flavor wine.

③ The new wine must be sterilized and the sediment in the wine must be solidified to further clarify the wine, and also to allow the components of the wine to be fixed.

After the yellow wine is clarified, it can be sealed in bottles or altars and aged for 1 year in storage.

It is only then that it becomes an aromatic, mellow, aged wine.