folk custom
Carving 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 would make wine. When a girl is born in every family, a number of jars will be selected on the day of the full moon, and people will be asked to carve and paint them for good luck (usually all kinds of flower patterns, birds and animals, landscape pavilions and so on). ) and then seal them in the mud. When the daughter grows up and becomes a monk, she will take out the aged wine from the cellar, and ask the painter to paint "various states" 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 treat the guests with auspicious and full moon.
characteristic
Huadiao wine is a wonderful flower in China yellow rice wine. It is made of high-quality glutinous rice and high-quality wheat koji, supplemented by crystal clear lake water in Jiangsu and Zhejiang provinces, brewed by ancient methods, and then stored for a long time, with unique flavor and rich nutrition. After scientific identification, carved wine contains amino acids, sugars, vitamins and other nutrients beneficial to the human body, 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, even decades and so on. And Chen is the most valuable. Generally speaking, Huadiao wine is soft, bright orange and mellow.
taste
It is precisely because of its mild characteristics (generally around 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 decreases, so it becomes more mellow, thick and 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. It is worth mentioning that eating crabs is best to drink carved wine. Crabs are cool, and carved wine warms the stomach, which is the best match.
Shaoxing Da Yue Liquor Co., Ltd. was formerly known as Qingdian Lake Distillery in Shaoxing County. Founded more than 20 years ago, it is located in Dongpu, the birthplace of Shaoxing yellow wine, covering an area of 30,000 square meters. Due to the needs of national policies, it was transformed into a joint-stock cooperative enterprise on 1998, and Shaoxing Da Yue Liquor Co., Ltd. was established, with the national yellow wine judge and senior winemaker Yu Agou as the chairman and general manager. Due to the rapid development of domestic sales and foreign trade, 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 yellow rice wine fermentation workshop, aseptic filling workshop of fully enclosed bottled wine, raw material and finished product warehouse, comprehensive building and canteen dormitory. , reaching 9000 square meters. It was completed and put into operation in April 2002. 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 Lin Wei wine workshop, liquor workshop, craft flower carving workshop and finished product warehouse. The company has first-class traditional yellow wine brewing technology, first-class filling equipment, and a number of national yellow wine judges and technicians, integrating manual brewing and modern technology. The company has 0/20 employees/kloc, 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 won the certificate of "Green, Safe and Nutritional Labeled Products"; "Dayue Guijiu" and "Shaoxing Guijiu" won the "Bauhinia Special Gold Award" and "Bauhinia Gold Award" in the first China Health Wine and Catering Products Expo. "Da Yue" brand series rice wine won the title of "Shaoxing Famous Brand"; "Da Yue" won the title of "Popular Brand" at the 2004 China Rice Wine Brand Enterprise High-level Forum. The company has the right of self-export of Shaoxing wine, and the right to use the certification trademarks of "Shaoxing Old Wine" and "Shaoxing Yellow Wine". Products sell well at home and abroad, and it is the national Shaoxing wine export production base.
During the Republic of China, some scholars systematically investigated the production technology of yellow rice wine and wrote some works. 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 recent forty years. The most important feature is the mechanized production of yellow rice wine. However, due to historical reasons, the producing areas of yellow rice wine are mainly concentrated in four southern provinces and one city (Zhejiang, Jiangsu, Shanghai, Jiangxi, Fujian), and some other places are also developed. Due to the development of other liquors and historical reasons, the annual output of yellow rice wine in China has been less than one million tons in recent decades. However, in recent years, the output of yellow rice wine has increased year by year.
All kinds of yellow rice wine
There are many kinds of yellow rice wine, but in modern times it is divided by the sugar content in yellow rice wine.
1 A dazzling array of rice wine varieties
After thousands of years of development, the family members of yellow rice wine 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 "yellow wine", which is often semi-dry yellow wine; "Huadiao wine" refers to semi-dry wine; "Fenggang wine" (also called "Xiangxue wine" in Shaoxing area) refers to sweet or thick sweet rice wine; "Good brewing" refers to semi-sweet wine. Others are based on the appearance of the 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 and so on. In ancient times, there was a distinction between boiling wine and not boiling wine, even according to the sales target, such as "Luzhuang" (specifically, "Beijing Village", the wine sold to Beijing in Qing Dynasty). There are also some wine names, which are called according to the customs of wine, such as "Shuijiu" in Jiangxi, "Thick Liquor" in Shaanxi and "Old Liquor" in Jiangnan. In addition to liquid wine, there are also semi-solid "fermented grains". 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 made by steaming rice, millet, black rice, corn and wheat, mixing with wheat koji, rice koji or medicinal liquor, and saccharifying and fermenting. Yellow rice wine is divided into the following six categories according to 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 thin 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 between harrowing 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 the production, the amount of water added in this wine is low, which is equivalent to increasing the amount of rice when adding ingredients, so it is also called "rice wine". The sugar content of wine is between 1.00~3.00%. In the fermentation process, the requirements are higher. This wine is very strong and tastes good. It can be kept for a long time. It is the top grade of yellow rice wine. Most of the wines exported from China belong to this type.
Semi-sweet yellow rice wine: the sugar content of this wine is 3.00~ 10.00%. 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 in the initial stage of saccharification and fermentation, and the growth rate of yeast is inhibited to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. This wine aroma is rich, 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 by pouring rice, adding medicinal liquor, building nests and making sweet distiller's grains. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit saccharification and fermentation of microorganisms, and the sugar content in the wine reaches10.00-20.00g/100 ml. Because of the addition of rice wine, 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.
Flavor yellow wine: This yellow wine is made by soaking (or re-steaming) aromatic animals and plants or adding the extract of aromatic animals and plants.
3. Dripping wine, spreading wine and feeding wine.
This is the name of yellow rice wine when it is classified according to brewing methods. According to this classification method, yellow rice wine can be divided into three categories:
Dropping rice wine: Dropping rice wine refers to cooling steamed rice with cold water, then mixing it with medicinal powder, building nests, saccharifying it, and finally fermenting it into wine with water. The taste is weak. In this way, some factories were used as mother wine. The so-called "pour rice wine niang".
Spread rice wine: spread steamed rice on bamboo grates, let the rice cool in the air, and then add wheat koji, distiller's yeast (soaked rice distiller's yeast) and soaked rice slurry. And directly fermenting after mixing.
Feed wine: When brewing 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 koji. Such as Xiaoqu rice wine, raw wheat rice wine, cooked wheat rice wine, pure wheat rice wine, red rice wine, yellow rice wine and Wuyi red rice wine.
Mechanized rice wine production
1 Brewing material and its pretreatment technology
The traditional raw materials of yellow rice wine are glutinous rice and millet. Due to 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 quality of wine remained stable. In 1980s, corn yellow wine and sweet potato yellow wine were successfully trial-produced. It has played a very 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 with indica rice, japonica rice, early rice, corn and other raw materials can meet the national standards. Cooking is gradually changed from wood stove to boiler steam heating. Rice washing machine and rice sprinkling machine were adopted, and rice steaming equipment was changed into mechanized rice steaming machine (vertical and horizontal), and the transportation of raw rice was mechanized.
2 Innovation of Saccharification Starter for Yellow Rice Wine
The traditional method is natural inoculation with traditional distiller's yeast, which consumes a lot of grain, manual operation and labor intensity. Modernization is mainly an improvement in two aspects. The first is the separation and screening of brewing microorganisms. Many excellent brewing microorganisms have been isolated from distiller's yeast all over the country. The second is the improvement of koji-making technology. Traditional koji-making is mainly based on raw materials. In 1960' s, 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 also 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. Yellow rice wine has been fermented in metal fermentor since 1960s. Now there are 30 cubic meters of fermenters. And build a large-scale factory with an annual output of 10000 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 developed into a large post-fermentation tank, and the post-fermentation is low temperature treatment. Carbon steel coating technology is also widely used in large storage tanks.
4 squeezing of yellow rice wine
The traditional pressing method is wood pressing. Since 1950s, screw press, rod filter press and hydraulic press have been gradually adopted. In 1960s, the gas film plate-and-frame filter press was designed and popularized. And the liquor yield is improved.