Wine technology

a Chinese cuisine, historical review

Traditional rice wine production technology, after the Song Dynasty, has been the development, improvement of our equipment to Shaoxing rice wine brewing as the representative of technical excellence, but the basic fixed line technology.Method no major changes.Still confined to the traditional rice wine brewing among ideas, in theory or in the know these not the why of the situation, so until modern times, have not greatly improved.

Yuan Ming and Qing Dynasties, more wine literature, mostly distributed in the medical books, cooking books, food, daily Encyclopedia, notes, major works include: a book in 1330 the drink meal was about, written in the Yuan Dynasty The Complete Works of Allusions class home will, written in the Yuan and Ming Yi Ya left Italy and Mexico, a small E records.Compendium of Materia Medica>> on the content of the wine is more abundant, the book will be divided into rice wine, shochu, wine three categories, also included a large number of wine party; of red song more detailed description of its system of law.Heavenly Creations in the Ming Dynasty wine starter is more valuable part of the content is about the red yeast manufacturing methods, the book is accompanied by illustrations of red yeast manufacturing technology.Ding Qing dynasty set the tone more comprehensive picture of rice wine brewing technology.Ding set the tone is a manuscript, the main content is the content of the diet cooking on the content of the wine as many as one hundred or more, the most valuable on the content of Shaoxing rice wine, which wine spectrum, recorded during the Qing Dynasty, Shaoxing rice wine brewing technology."Alcohol Spectrum" consists of more than 40 topics.Contains all the content and alcohol-related.Such as the brewing method, appliances, economy.Brewing technology in the main contents are: On the water, of rice, of wheat, starter, soaked rice, wine Niang, fermentation, fermentation control, wine press, as a bad liquor, fried wine lees again fermentation, lees utilization, medical liquor, wine, mud altar, altar wine, purchase, repair, wine storage, wine marketing, wine, distilled, wine varieties, wine utensils, wine-related books listed with the full range of appliances A total of 106, ranging from wine pressing, distillation, kitchen, small brooms, stones, can be said to be all-inclusive, no one missing.With steamed rice appliances series, fermentation, wine storage pottery series, a series of pressing, a fried wine appliances series, there are stills series.

save many a lot of history and wine-related information, such as records of the early Qing Fujian Fujian Province, a small note in the local wines; traces Cong continued about three talk about alcohol content on up to ten five.

Ming some novels, mentioned a lot of wine names, the wine was the wine should be, because in many historical records have been verified.Such as Jin Ping Mei is the most frequently mentioned"Jinhua wine." Dream in the"rice wine","Huiquan wine." Flowers in the Mirror of the Qing dynasty novels by the bartender in the mouth, the wine lists more than seventy kinds of names, fen, Shaoxing rice wine and so one of them.Reason to believe that the wine is then listed in the famous wine.

Second, the traditional rice wine brewing

Traditional rice wine, is divided into four categories, with rice wine, for example, the element of wine as a representative of dry wine; to add rice wine as a semi-dry wine representative; as a semi-sweet wine with good representative; to Hornsey wine as wine representative.Element is the most common red wine wine, rice wine, ingredients because of feeding amount increased the proportion of quality wine more mellow aroma.Good wine, equivalent to the strengthening of foreign wine, is added to wine during fermentation (the so-called liquor on behalf of the flush tank), so the higher alcohol, because alcohol increased, the fermentation is inhibited, so the higher residual sugar, thus semi-sweet wine.Hornsey wine is added during fermentation liquor, wine, a higher ratio of good wine, a higher concentration of residual sugar.

1, per wine brewing process (dry wine type)

Water poured rice koji rice yeast
│ ↓ │ │
├ ─ ─ ─ ─ ─ ─ ─ → dip meters │ │
│ ┌ ─ ─ ↓ │ │
│ ↓ │ │ │
│ Jiangshui cooking │ │
│ │ ↓ │ │
│ │ push cool │ │
│ │ ↓ │ │
│ └ ─ → ← ─ ─ ─ ─ ┘ │
└ ─ ─ ─ ─ ─ ─ → off the cylinder ← ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ─ ┘
↓

↓
saccharification and fermentation, after fermentation
↓
lees
↓
press → color → clarified sugar fried
↓
altar wine
↓
installed
↓
finished wine

2, Fujian Red Liquor traditional brewing process (sweet rice wine)

Glutinous rice wine
↓ │
Baptist m │
↓ │
washing │
↓ │
steaming │
↓ │
tricking │
Red Powder White Xiamen ↓ │
song after another re-leaching │
│ │ │ │ │
└ ─ ─ ┼ ─ ─ ┘ │ │
↓ │ │
powder │ │
broken │ │
│ ↓ │
└ ─ ─ ─ ─ ─ ─ → nests │
↓ │
washed red yeast ─ ─ → ─ ─ → a plus wine ← ─ ─ ┤
↓ │
turn grains │
↓ │
second wine, ← ─ ─ ┘
↓
grains
↓
keep pumping wine
↓
┌ ─ ─ ─ ─ ┐
│ ↓
wine lees
│ ↓
│ press
│ ↓
│ wine
↓ │
└ ─ ─ ┬ ─ ┘
↓
precipitation
↓
equipment sterilization
↓
Forum
↓
aging
↓
blending
↓
bottling
↓
finished wine

Figure: traditional rice wine brewing equipment



Figure: traditional rice wine filling the altar

Figure: Open rake