Yellow ricewine is a national specialty in China, also known as rice wine, which belongs to brewing wine and occupies an important place in the world's three major brewing wines (yellow rice wine, wine and beer). Brewing technology is unique and has become a typical representative and model of the oriental brewing industry. Among them, wheat koji rice wine represented by Shaoxing rice wine in Zhejiang Province is the oldest and most representative product of rice wine. Xiangfan yellow rice wine Shandong Jimo old wine is a typical representative of northern millet yellow rice wine; Fujian Longyan Sink Wine and Fujian Old Wine are typical representatives of red yeast rice yellow wine.
Yellow rice wine is one of the oldest liquors in the world, which originated in China and is only found in China. It is also called the three ancient liquors in the world together with beer and wine. About 3,000 years ago, in the Shang and Zhou Dynasties, China people invented the double fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. Yellow rice wine has a wide range of producing areas, and there are many varieties, such as Zhejiang Jiafan wine (Huadiao wine, Nverhong wine, etc.), Shaoxing Zhuangyuanhong wine, Shanghai old wine, Fujian old wine, Jiangxi Jiujiang sealed wine, Jiangsu Danyang sealed wine, Wuxi Hui Quan wine, Guangdong Pearl wine, Shandong Jimo old wine, etc. However, Shaoxing wine, which is recognized by China's brewing industry, is the most popular in the international and domestic markets and has the most China characteristics, is the first to be promoted.
Yellow rice wine takes rice and millet as raw materials, and the general alcohol content is14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 2/kloc-0 amino acids, including unknown amino acids. However, the human body can't synthesize itself and must rely on food to ingest 8 kinds of essential ammonia, so it is called "liquid cake".
Important supplement
Xiangfan yellow rice wine is a famous local product in Xiangfan City, Hubei Province. There are two main kinds of rice wine in Xiangfan. One is made of glutinous rice, which is white, milk-like, full-bodied and slightly sweet and sour, with an alcohol content of only 2-3 degrees. One is made of millet, which is yellow. Xiangfan yellow rice wine has low alcohol content, which not only does not harm the liver and stomach, but also contains a lot of substances beneficial to the human body, such as protein, riboflavin, amino acids and carbohydrates. It has the effects of accelerating blood circulation, strengthening physique, relaxing muscles and activating blood circulation, and is very suitable for the elderly to drink.
Yellow rice wine contains a lot of sugar and nitrogen extracts, which has quite high calories and extremely low alcohol content. Therefore, it does not harm the liver and the stomach, but also accelerates blood circulation in the body, strengthens bones, and has the functions of relaxing muscles and tendons, promoting blood circulation and stimulating appetite. In daily life, it can also be used as a seasoning or a deodorizer for cooking dishes, as well as an auxiliary material and a drug primer in medicine. Now it is said that the "Maoluchun" created by Zhuge Liang's wife Huang Yueying and the "123" yellow wine brewed by Fancheng Jifang Street are the best.
Allusions to "King of Luling" (King of Luling in the Millennium of Datang Palace Wine)
King Luling, son of Wu Zetian —— Tang Zhongzong Li Xian. In the first year of Tang Sisheng (AD 684), Li Xian of Tang Zhongzong was demoted to the king of Luling and moved to Fangzhou (now Fangxian County, Hubei Province). After thirteen years in the room, Li Xian was addicted to alcohol, and was called "wine tasting husband". When King Luling entered the room, there were more than 700 people accompanying him, including court winemakers. Using the world-famous natural mineral water of Shennongjia in the Qingfeng fault zone, he specially selected local rice (glutinous rice) to brew mellow yellow wine. After Li Xian was reset, this wine was specially named "Imperial Wine", so Fangxian yellow wine was also called "Imperial Wine". Later, this wine-making process spread to the people, and it has been more than a thousand years.
[Edit this paragraph] Yellow Rice Wine City
In Shaoxing, Zhejiang. The planned area is 40,000 square meters, with a total investment of 420 million yuan, and the construction started on 10/6, 2005. With the Yellow Rice Wine Museum as the main body, with an area of 10000 square meters, it is divided into wine history hall, wine art hall, film and television hall, etc.
Recommended brand
Hui Quan yellow rice wine for ten years Chen: Hui Quan brand began in the Northern Song Dynasty, with a long history. It is a national inspection-free product and won the gold medal in the 2007 Brussels international wine tasting.
Main reference materials
First, inherit Wu culture's "Soviet-style old wine"
Yellow rice wine is one of the most typical representatives of Wuyue culture, with a history of more than two thousand years. As we all know, Wu culture represented by Hui Quan yellow rice wine and Yue culture represented by Shaoxing yellow rice wine are two outstanding schools with different styles in Chinese yellow rice wine culture.
According to Historical Records, Wu Yue Chun Qiu and other books, Wuxi, as the birthplace of Wu culture, has a history of brewing for more than two thousand years. Feng Menglong, a Ming Dynasty man, has written the name "Huishan Spring Wine" in "Awakening the World". During the Qing Dynasty, Hui Quan wine was a tribute to the emperors. 1722 Emperor Kangxi "died" and Yongzheng succeeded to the throne. When Cao Xueqin's father was weaving in Jiangning, he sent 40 jars of Hui Quan wine to Beijing at one time, so it is not surprising that Wuxi Hui Quan wine has become the drinking wine of Jiafu, a noble family.
Hui Quan yellow rice wine, as a model of Soviet-style old wine, takes Jiangnan underground spring water and Jiangnan high-quality glutinous rice as raw materials, and mainly adopts the brewing technology of semi-sweet yellow rice wine. After thousands of years of cultural accumulation and process improvement, it has finally become a famous wine in the south of the Yangtze River in the Ming Dynasty and a royal wine in the Qing Dynasty, completing the myth of developing from ordinary folk yellow rice wine to royal yellow rice wine, which has a long history and even today. In modern times, due to the combination of modern technology and scientific management, the style of "Soviet-style old wine" is more perfect, and its taste is soft and sweet in Wen Ya, which makes people feel refreshed and have a long aftertaste after drinking.
Today, with the inheritance, development and prosperity of Wu culture, "Soviet-style old wine" has also become a typical representative of the diversified market of yellow rice wine in China, which should be worthy of the reputation of Emperor Qianlong who handed down the title of Wuxi Hui Quan wine.
Second, "Hui Quan": a long-standing Mika cultural wine/(Figure)
All good wine must have fragrance. All famous historical wines are bound to be infused with profound cultural essence.
Hui Quan yellow rice wine, as a typical representative of "Soviet-style old wine", is made from high-quality underground spring water and high-quality glutinous rice in the south of the Yangtze River as raw materials, supplemented by the unique brewing technology of Hui Quan wine, and has been aged for many years. Its aroma is peaceful, between exposure and connotation. Shake Hui Quan yellow rice wine gently, and a mellow and fragrant aroma will naturally seep into the heart, making people feel relaxed and happy. The color of the wine is amber, crystal clear, bright and full of luster. When the wine moistens the whole tongue surface, it feels that the wine is harmonious, soft and smooth, refreshing and cold, and has a unique flavor. Hui Quan yellow rice wine is also of high taste, and it is one of the four famous wines in ancient times, which is known as "handed down from generation to generation", and is deeply loved by social elites and successful people. Therefore, it is not surprising that "drinking Hui Quan yellow rice wine and tasting holiday food" has become a current trend, embellishing peaceful and joyful festivals with a strong festive color. "Hui Quan" is called "a famous cultural wine comparable to XO" by customers and consumers, and ranks among the "world famous wines" in Japan. At the same time, it is also a national inspection-free product.
Third, the Soviet-style old wine originated in Hui Quan.
As we all know, Wuxi Hui Quan Wine, Shaoxing Jiafan Wine, Danyang Fenggang Wine and Fujian Caigang Wine are called the four famous wines in ancient China. Among them, the people of Wuxi are most proud of Hui Quan wine.
There are many springs in Huishan, Wuxi. According to legend, there are thirteen springs in Kowloon. After comments by Lu Yu and Liu Bo in the Tang Dynasty, they all regarded Huishan Temple as the "second spring in the world", which made them famous. Since the Northern Song Dynasty, glutinous rice wine brewed with two springs has been called "Hui Quan wine", which has a mellow taste and lasts for a long time. In the Ming Dynasty, Hui Quan wine was famous all over the world. Li Dongyang, a former official minister and a university student in Huagai Hall, once wrote in his poem: "Spring wine in Hui Quan is like a spring, and it is now widely circulated"; In the early Qing Dynasty, Hui Quan wine became a tribute. Among the articles made by Cao Zhaoye in Jiangning and Li Xu in Suzhou to pay tribute to the emperor, there are "spring wine" (that is, Hui Quan wine). Cao Xueqin wrote it into A Dream of Red Mansions.
Wuxi Zhentai Liquor Co., Ltd., inheriting ancient methods and integrating modern brewing technology, has pushed the long-standing Hui Quan yellow rice wine to a new height. From the selection of materials to brewing and storage, we pay great attention to it: the raw material must be the first-class white glutinous rice in Jintan, which has round seeds, white color, good waxy property and high wine yield. Therefore, Hui Quan wine has the characteristics of amber color, bright and clear, rich and fragrant, and sweet and mellow taste, and stands out among the yellow rice wines in southern Jiangsu. As one of the representative enterprises of yellow rice wine manufacturing in Jiangsu Province, Wuxi Zhentai fully realized the importance of giving Hui Quan yellow rice wine unique regional cultural characteristics, and put forward the concept of "Soviet-style old wine". This concept not only includes the regional characteristics, product characteristics and taste characteristics of Jiangsu yellow rice wine, but also hopes that the impression of "Wen Ya softness" which conforms to the characteristics of Jiangsu yellow rice wine is different from other factions' yellow rice wine products and more suitable for the local cultural atmosphere.
To know "Soviet-style old wine", we should start from knowing Hui Quan wine. Hui Quan wine, as a typical representative of "Soviet-style old wine", will surely develop with "Soviet-style old wine"!
[Edit this paragraph] The origin of yellow rice wine
After discovering natural wine, human beings were inspired to start the history of artificial brewing, thus opening the title page of China yellow rice wine culture.
Natural brewing
In ancient times, agriculture had not yet arisen, and our ancestors lived a life of hunting with women picking wild fruits and men. Sometimes the picked wild fruits can't be eaten up, so they are stored. Because there is no fresh-keeping method, the fermentable sugar contained in the wild fruits will ferment when they meet with molds and yeasts in the air, resulting in fruits with bouquet and smell. This phenomenon of natural fermentation made ancestors have a vague sense of fermenting wine, and after a long time, they accumulated experience in brewing wine with wild fruits. Although this kind of wild fruit wine is not yet called yellow wine, it provides a rare inspiration for future generations to brew yellow wine.
Grain brewing
Time has advanced for thousands of years, and the Chinese nation has begun the primitive farming era. About 6,000 years ago in the Neolithic Age, simple labor tools were enough to keep our ancestors warm, eat and eat, and there was a surplus. However, it is difficult to realize the complete storage of grain in rough living conditions, and the remaining grain can only be piled up in wet caves or cellars. After a long time, the grain will become moldy and germinate. Mildew grain is soaked in water and fermented naturally into wine, which is natural grain wine. Drink it, fragrant and sweet. After thousands of years of exploration, people gradually mastered some techniques of brewing.
Jiang Tong of the Jin Dynasty said in "Wine": "There is an endless supply of food, which is entrusted to the empty mulberry, and the stagnation becomes a taste, and it will last for a long time. For this reason, it is not strange. " What is said is the origin of grain brewing yellow rice wine.
Daqu liquor-making
China is the first country in the world to make wine with koji medicine. The discovery, artificial production and application of Quyao can probably be traced back to the Xia Dynasty in 2000 BC to the Qin Dynasty in 200 BC 1800 years.
According to archaeological excavations, our ancestors had mastered the law of microbial "mold" biological reproduction as early as the Yin, Shang and Wu Ding periods, and were able to use grains to make koji medicine and ferment yellow rice wine.
In the Western Zhou Dynasty, the development of agriculture provided complete raw materials for brewing yellow rice wine, and people's brewing technology was further developed on the basis of summing up the predecessors' "rice must be neat and koji must be timely". During the Qin and Han dynasties, the technology of brewing yellow rice wine with koji medicine was improved again. "Food Records" contains: "One brew uses two sticks of coarse rice, and you get six sticks and six buckets of wine." This is the earliest existing formula for brewing yellow rice wine with rice koji medicine in China. "Notes on Water Classics" also states: "Lingxian County has Linghu Lake, and there are continents in the lake. The people on the continents give money to it, and the wine is very beautiful, which is called Lingjiu." At that time, there was a brand awareness in people's minds-drinking yellow wine must be the first to promote wine, and wine is famous all over the world, which is the representative of koji medicine brewing yellow wine.
China people's unique koji-making methods and brewing techniques have been widely spread to Japan, North Korea and Southeast Asia. The invention and application of Quyao is the pride of the Chinese nation, a great achievement of the Chinese nation to mankind, and is known as the "fifth great invention" besides the four ancient inventions.
[Edit this paragraph] The development of yellow rice wine
After a long history and a long history, the Chinese nation has gradually accumulated experience in grain brewing in the continuous production practice, making the brewing technology of yellow rice wine perfect.
Traditional brewing
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 Chinese traditional yellow rice wine. Scientific and technological works such as Qi Min Yao Shu and Jiu Gao came out one after another, and famous wines such as Jiu, Xinfeng and lanling wine began to be born. Famous people of wine culture such as Zhang Zai, Li Bai, Du Fu, Bai Juyi, Du Mu and Su Dongpo came forth in large numbers, and the development of traditional yellow rice wine in China entered a splendid 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 practice, constantly improved and improved, making it a very skilled technology.
The main technological process of traditional brewing yellow rice wine in China is as follows:
Soaking rice, steaming rice, drying rice, fermentation in vat, harrowing, fermentation in jar, frying wine and packaging.
Today, most of the production techniques of yellow rice wine in China come down in one continuous line with the traditional brewing techniques of yellow rice wine, with similar results.
Scientific winemaking
Yellow rice wine is a kind of wine with a long historical and cultural background in China, and it is also the most promising wine to go global and occupy a place in the future. In recent years, 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 technology and the development of new products. The products have been continuously innovated and the quality of wine has been continuously improved.
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, highland barley rice wine and so on were developed.
Pure koji. 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 liquid, frying wine and canning are all done by machinery, which replaces traditional manual work, 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.
[Edit this paragraph] The Legend of Yellow Rice Wine
Yellow rice wine is the oldest wine in China, the ancestor of wine and the king of wine. The brewing technology of yellow rice wine is the best in the world, and it is a precious scientific and cultural heritage of the motherland.
When did this ancient brewing process begin? There have been different opinions since ancient times. There are many specialized wine vessels in Neolithic pottery unearthed in modern times, which gives us a lot of imagination and research clues. However, looking through the history of existing books and records, there is no detailed record of the invention of wine, except that there are occasional references to yellow wine between the lines, and the rest are legends all over the folk villages. Although these legends can't be unified, they can always be glimpsed.
1 wine star making wine
China folk rice wine is brewed by the wine star in the sky, and people regard the wine star as the god of wine making. In the Song Dynasty, Dou Ge said in the Book of Wine: "There are wine stars in the sky, and wine works, which are in harmony with heaven and earth."
In China's ancient literary works, there are also many poems about wine. "Were"? The Biography of Kong Rong has the saying that "the sky is full of wine stars, and the land is the county of Jiuquan, and people are aiming at the virtue of wine"; Li He's poem "The King of Qin Drinks" has the meaning of "leading the way to pour wine and invite wine stars"; Pi Rixiu's "Ten Chants in Wine in Parallel Order?" "Wine Star" has the chant of "Who sends the wine flag to shine, and astronomy ranks in its place"; Lu Guimeng's "Ten Chants in Feng He Attack on Fine Wine"? The wine star has the sincerity of "not only offering sacrifices to the temple of heaven, but also being invited as a guest star" and so on. This may just be the poet's thinking in images.
The "wine flag star" does exist in the sky, which was first seen in the book Zhou Li, with a history of more than 3000 years. Modern astronomers have found that alcohol molecules exist in the outer space of the universe through the analysis of cosmic spectrum. Are these alcohol molecules volatilized from the earth or formed on other planets? It is still a mystery.
2 Fangxian rice wine
"Fangling Yellow Rice Wine" has a long history. In ancient times, it was called "Fengjiang Royal Wine" and "Emperor Fenghuang Wine". According to historical records, Shaoxing yellow rice wine was first born in the period of Gou Jian, the King of Yue in 492 BC, and "Fangling yellow rice wine" had become "the imperial wine for sealing the border" as early as the Western Zhou Dynasty in 827 BC. Yin Jifu, the world-famous author of The Book of Songs, was a native of Fangling. The King of Chu sent Yin Jifu, a surname, as a messenger to pay tribute to Zhou Xuanwang. Yin Jifu brought an altar of "White Grass" (yellow wine) produced by Fangling to Zhou Xuanwang. The treasure was opened in the upper hall and the temple was full of incense. Zhou Xuanwang tasted it and praised its beauty. Therefore, it was named "Fengjiang Imperial Wine". And sent people to repackage the "imperata" provided by Fangling every year in jars of different sizes, and sealed the territory according to the "imperata" to reward the princes. Fangxian yellow rice wine flourished in the Tang Dynasty, and Wu Zetian abolished Li Xian, the middle Sect, was demoted to the king of Luling and exiled to Fangling. After living in Fangling for fourteen years, 720 court craftsmen accompanied him to improve Fangxian folk brewing recipe. After Li Xian ascended the throne, the rice wine in Fengfang County was called "Yellow Emperor Imperial Wine", so it was also called "Imperial Wine". Fangxian yellow rice wine belongs to the northern semi-sweet type, with jade white or yellowish color, sweet and sour. Yellow rice wine is always available in local people all year round, and marriage, funeral, marriage and marriage are essential.
[Edit this paragraph] Yellow rice wine and Confucian culture
Yellow rice wine is the oldest unique wine in China, which is known as "national quintessence". Confucian culture is the most distinctive national culture in China, which is called "cultural essence". Both have a long history and are profound. Yellow rice wine is mild in nature and elegant in style, and its wine culture is simple and heavy, which inherits the beauty of truth, goodness, loyalty and filial piety. The connotation of Confucianism emphasizes the golden mean, advocates indifference and inaction, and advocates ethics such as benevolence, righteousness, courtesy, wisdom and faith. After careful appreciation, yellow rice wine and Confucian culture can be described as the same strain, with the same effect.
"golden mean" yellow rice wine. The Doctrine of the Mean says: "The winner is the foundation of the world; Harmony, the world is also the way. " Confucianism associates "China" with "harmony" and advocates "harmony is precious" and "ordinary harmony". The doctrine of the mean is the one that is impartial and always feasible. The doctrine of the mean is not only an ethical principle, but also a way of interaction between people. The doctrine of the mean is everywhere and deeply affects the lives of Chinese people. Yellow rice wine is known as "soft and moist", which coincides with the Confucian thought of moderation. Yellow rice wine combines sweet, sour, bitter, pungent, fresh and astringent flavors into one, and naturally blends to form an unusual "grid", which is unique and amazing. Yellow rice wine has a comprehensive style of coordination, mellow, soft, elegant and refreshing, just like the Chinese people's "golden mean" nature, which has won people's favor and is known as the "quintessence of the country". The "harmony" of yellow rice wine is also consistent with the "building a harmonious society" that we advocate today. The Confucian concepts of "harmony is precious", "ordinary harmony" and "neutralization" of yellow rice wine just give a space for the interpretation, development and imagination of modern harmony.
The gift of "benevolence and righteousness" rice wine. "Benevolence" is the central category and the highest moral standard of Confucianism. Confucius said, "A benevolent person loves others." Self-denial is benevolence, in which benevolence is the goal, and self-denial is the practical way to observe and restore courtesy. Mencius often pays equal attention to "benevolence and righteousness". "Benevolence" embodies the relationship between people and gains their respect and care on the basis of respecting and caring for others. Yellow rice wine is a kind of substance, which has formed an indissoluble bond with people since ancient times. "Wine is also, so it is the good and evil of human nature." What wine does to people's spirit can make people good or evil. Although wine has advantages and disadvantages, it is beneficial to grasp it moderately. There are three functions of wine, one is to relieve fatigue and restore physical strength, the other is to treat diseases and nourish health, and the third is to become a gift. Yellow rice wine carries the functions of releasing people's spirits, making Hui Ze healthy, expressing emotions, showing love and inspiring wisdom, which is closely related to the Confucian spiritual realm of advocating "benevolence and righteousness", advocating "harmony between heaven and earth" and advocating friendliness and care.
The virtue of "loyalty and filial piety" yellow rice wine. Confucius said, "If you want to stand up and be a man, you want to reach and be a man." Confucius believes that loyalty is manifested in loyalty and honesty in interpersonal communication; Mencius said: "Honest people, the way of heaven is also." Confucius believes that filial piety is the foundation of benevolence. Filial piety is not limited to supporting parents, but should focus on respecting parents and elders. Mencius even advocated: "Old people are old, young people are young, and young people are young." These Confucian thoughts of "loyalty and filial piety" reflect the ancient traditional moral civilization of China and are also a part of China's virtue. Yellow rice wine is mild in nature, mellow and long-lasting. In the long river of Chinese wine culture, yellow rice wine is praised by Chinese people for its unique gentleness. The cultural custom of yellow rice wine has always been based on the theme of "respecting the old and loving friends, being simple and kind", which is in line with the spirit of "loyalty and filial piety" pursued by Confucianism.
[Edit this paragraph] Distinguish the names of yellow rice wine
Yellow rice wine belongs to brewing wine, and its alcohol content is generally about 15.
Yellow rice wine, as its name implies, is yellow wine. So some people translate the name of Yellow Wine into "Yellow Wine". Actually, this is not appropriate. The color of yellow rice wine is not always yellow. In ancient times, when the filtration technology of wine was not mature, the wine was turbid, which was called "white wine" or turbid wine at that time. The color of yellow rice wine is black and red even now, so it can't be understood literally. The essence of rice wine should be made from grains, and it is more appropriate to call it "rice wine" because it can represent grains. Now it is common to use "Rice Wine" to represent yellow rice wine.
In modern times, yellow rice wine is a general term for grain-brewed wine. Brewed wine with grain as raw material (excluding distilled shochu) can be classified as yellow rice wine. Although yellow rice wine is a general term for grain-brewed wine, some folk areas still retain some traditional names for wines brewed locally and sold locally, such as water wine in Jiangxi, thick wine in Shaanxi and highland barley wine in Tibet. If they insist that they are yellow rice wine, the locals may not accept it.
In ancient times, "wine" was a general term for all wines. In the historical period before distilled liquor appeared, "wine" was brewing wine. After the emergence of distilled soju, it is more complicated. The name "wine" is not only the general name of all wines, but also the general name of grain-brewed wine on some occasions. For example, Li Shizhen divided the wines at that time into three categories in Compendium of Materia Medica: wine, soju and wine. Among them, the "wine" section is all grain-brewed wine. Since wine is both a general term for all wines and a general term for grain-brewed wine, after all, there should be a general term that only includes grain-brewed wine. Therefore, the emergence of yellow rice wine as a special name for grain brewing wine is not accidental.
"Yellow rice wine" in the Ming Dynasty may specifically refer to rice wine with a long brewing time and a deep color, which is different from "white wine". The "white wine" in the Ming Dynasty is not distilled shochu now, such as "Sanjiu Liquor" in the Ming Dynasty, which is made of white rice, white koji and white water and has a short brewing time. The wine is turbid and white. The formation of yellow (or dark brown) of wine is mainly due to the Maillard reaction between sugar and amino acids in wine during cooking or storage, resulting in pigment. There are also some pigments made of caramel (called "sugar color") to deepen its color.
In the eleventh volume of "Raising the Moon Order" edited by Dai Xi in the Ming Dynasty, there is: "Where yellow rice wine and white wine are added less into soju, it will not be sour after the night." From this formulation, we can clearly see the difference between yellow wine, white wine and soju. Yellow wine refers to old wine that has been brewed for a long time, while white wine refers to rice wine that has been brewed for a short time (generally, white koji, that is, rice koji, is used as saccharifying starter). In the Ming Dynasty, the specificity of the name yellow rice wine was not very strict. Although it could not contain all the grain-brewed wines, at least the wines with large brewing scale in southern China could be included in the brewing process. In the Qing Dynasty, although the production of brewed wine in various places was preserved, Shaoxing's old wine and rice wine were popular all over the country. This kind of wine, which was sold all over the country, was of high quality and generally had a dark color, which may have something to do with the final establishment of the name "Yellow Rice Wine". Because the Qing emperor had a special interest in Shaoxing wine. In the Qing dynasty, there was a saying that "shochu was forbidden but yellow rice wine was forbidden". By the Republic of China, yellow rice wine as a general term for grain brewing wine had been basically determined. Yellow rice wine belongs to local wine (domestic wine is called local wine to show that it corresponds to imported foreign wine).
[Edit this paragraph] Yellow rice wine brewing raw materials
Yellow rice wine is a kind of brewed wine made from grains and wheat koji or Xiaoqu as saccharifying starter. Historically, the raw material for the production of yellow rice wine was millet (scientific name: Setaria italica, in ancient times, it was the general name of glutinous rice, sorghum, millet, and millet, sometimes called liang, and now it is also called millet, and millet after shell removal). In the south, rice (especially glutinous rice) is widely used as raw material to brew yellow rice wine. Since the Song Dynasty, the political, cultural and economic centers moved southward, and the production of yellow wine was limited to several southern provinces. During the Southern Song Dynasty, the production of soju began, and the Yuan Dynasty began to gain popularity in the north. The production of yellow wine in the north gradually shrank, and the people in the south who drank soju were not as common as those in the north. In the south, the production of yellow wine was preserved. During the Qing Dynasty, the yellow wine in Shaoxing in the south dominated both at home and abroad. At present, the production of yellow rice wine is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi, Guangdong, Anhui and other places, with a small amount of production in Shandong, Shaanxi and Dalian.
[Edit this paragraph] Brewing technology of yellow rice wine
The development of brewing technology in China can be divided into two stages. The first stage is natural fermentation, which has gone through thousands of years, and the traditional fermentation technology has evolved from gestation, development and even maturity. Even in modern times, natural fermentation technology has not completely disappeared. Some of these mysteries still need to be solved. People mainly make wine by experience, and the production scale is generally small, which is basically manual operation. The quality of wine is not guaranteed by a set of reliable detection indicators.
The second stage began in the Republic of China. Due to the introduction of western scientific and technological knowledge, especially microbiology, biochemistry and engineering knowledge, great changes have taken place in traditional wine-making technology. People understand the mystery of the micro-world of wine-making, the labor intensity in production is greatly reduced, the level of mechanization is improved, and the quality of wine is more guaranteed.
[Edit this paragraph] Classification 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, dazzling variety of yellow rice wine
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 and Shandong Lanling.
Wine, etc. This division was common in ancient times. There is also a classification based on the representative 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 must also rely on the classification method of modern yellow rice wine.
According to the sugar content of yellow rice wine, it can be divided into the following four types:
1, dry yellow rice wine:
"Dry" means that the sugar content in the wine is low, and the total sugar content is lower than or equal to15.0g/L. It tastes mellow, fresh and refreshing, and has no peculiar smell.
2. 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, this wine is also called "rice wine" because of its low water consumption, which is equivalent to an increase in the amount of rice when it is mixed. The total sugar content is15.0g/L-40.0g/L. Most high-grade yellow rice wine in China belongs to this type, which is mellow, soft, fresh and refreshing, and has no peculiar smell.
3. Semi-sweet yellow rice wine:
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. The total sugar content is 40.1g/l-100g/l, with mellow taste, sweet and refreshing taste, harmonious wine body and no peculiar smell.
4. Sweet yellow rice wine:
Generally, this kind of wine is made by pouring rice, adding medicinal liquor, making a nest, and when saccharified to a certain extent, adding 40-50% rice liquor or distiller's grains to inhibit the saccharification and fermentation of microorganisms, and the total sugar content is higher than100g/L. Fresh and sweet taste, mellow, harmonious wine body, no peculiar smell.
2. Classification of yellow rice wine in the latest national standard.
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 than1.00g100ml (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".
According to raw materials and koji
1. Glutinous rice wine
Wine and wheat koji were used as saccharifying and fermenting agents. Mainly produced in southern China.
3. Millet rice wine
Bran koji made from Aspergillus oryzae was used as saccharifying and fermenting agent. Mainly produced in northern China.
3. Rice and yellow wine.
It is an improved yellow rice wine, with Mitraga yeast as saccharifying and fermenting agent. Mainly produced in China, Jilin and Shandong.
4. Monascus rice wine
Using glutinous rice as raw material and red yeast as saccharifying and fermenting agent. Mainly produced in China, Fujian and Zhejiang.
[Edit this paragraph] Yellow rice wine purchase method
1, yellow wine products should be purchased in regular large shopping malls or supermarkets. These distribution enterprises generally have checks on the products they distribute, and the quality and after-sales service of the products they distribute are guaranteed.
2, choose and buy products produced by large enterprises or branded enterprises, these enterprises have standardized management, good production conditions and equipment, and stable product quality.
3. When purchasing, you can judge the product type from the product name and sugar content, so as to choose the kind of yellow wine that suits your needs.
4. The national standards for yellow rice wine products are GB/T13662, GB 17946, etc.
5. The liquor should be yellowish brown or reddish brown, clear and transparent, with a small amount of precipitation allowed.
/view/27587.htm? fr=ala0
/wiki/%E9%BB%84%E9%85%92