Huangjiu
   HOME

TheInfoList



OR:

''Huangjiu'' (), meaning yellow wine, is a Chinese
alcoholic beverage An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The c ...
, and is most popular in the
Jiangnan Jiangnan or Jiang Nan (; formerly romanized Kiang-nan, literally "South of the River" meaning "South of the Yangtze") is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, incl ...
area. ''Huangjiu'' is brewed by mixing boiled grains including
rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
,
glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
or
millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...
with
''Qū'' (), ''qú'' (pronunciation in Taiwan), ''qūniè'' (), ''jiǔqū'' (), or ''jiǔmǔ'' () is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages.Chen ...
as starter culture, followed by
saccharification In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecul ...
and
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%. ''Huangjiu'' is usually pasteurized, aged, and filtered before its final bottling for sale to consumers.
Pasteurisation Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Th ...
removes impurities as well as stabilising the aromatic flavour compounds. Maturation process can be complicated but important for the development of the layers of flavours and fragrance. A few brands of premium grade ''huangjiu'' could have been aged for up to 20 years. Although as ''huangjius name may suggest, its colour is typically light yellow and orange, but it can in fact range from clear to brown. Many famous ''huangjiu'' brands use the quality of water involved in the brewing process as a way of advertising, and some consider it to be the most important ingredient. Huangjiu is commonly consumed warm, as the richness from the flavour compounds are released better when warm. In summer, it is popular to drink sweet huangjiu chilled or on ice. Liaojiu (料酒) is a type of huangjiu used in cooking, an example of this being the liaojiu-type of Shaoxing rice wine. Major producers of huangjiu include
China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
and
Taiwan Taiwan, officially the Republic of China (ROC), is a country in East Asia, at the junction of the East and South China Seas in the northwestern Pacific Ocean, with the People's Republic of China (PRC) to the northwest, Japan to the nort ...
.


History

''Huangjiu'' in Chinese society had perhaps the same level of influence as beer in the European societies throughout history. Archaeology has established that ancient Chinese people once brewed some form of alcohol similar to
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, however with the invention of the brewing method utilising ''qu,'' ''huangjiu'' rapidly replaced the prototypic beer in ancient China and beer-like beverages fell out of fashion as the ancient Chinese drinkers preferred tastes of ''huangjiu.'' As beer was completely forgotten in China until the 19th century when the Germans re-introduced a brewery in Qingdao which later became the producer of today's famous
Tsingtao Qingdao (, also spelled Tsingtao; , Mandarin: ) is a major city in eastern Shandong Province. The city's name in Chinese characters literally means " azure island". Located on China's Yellow Sea coast, it is a major nodal city of the One Belt ...
beer, ''huangjiu'' has always been the nation's favourite type of brewed alcoholic beverage (whereas baijiu has been the nation's favourite spirit or liquor). The earliest form of ''huangjiu'' was supposedly devised by
Dukang Du Kang, sometimes identified with Shao Kang, is one of the figures credited with the invention of alcoholic beverages in Chinese legend. He became the deified patron of winemakers in China and Japan ( Tōji). Grain wines were an important part o ...
during the reign of
Shaokang Shao Kang (, his surname was Sì 姒) was the sixth king of the Xia dynasty of ancient China. He was the son of Xiang. His father was killed in a battle against Han Zhuo's two sons, Han Jiao and Han Yi; Shao Kang's mother Ji managed to escape an ...
of the
Xia Xia (Hsia in Wade–Giles) may refer to: Chinese history * Xia dynasty (c. 2070 – c. 1600 BC), the first orthodox dynasty in Chinese history * Xia (Sixteen Kingdoms) (407–431), a Xiongnu-led dynasty * Xia (617–621), a state founded by Dou Ji ...
. Dukang was subsequently deified as the
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...
god of wine. His son Heita is sometimes said to have accidentally invented
chinkiang vinegar Zhenjiang or Chinkiang vinegar is a rice-based black vinegar widely used in Chinese cuisine. It takes its name from the city of Zhenjiang in Jiangsu province. History Chinese mythology, Chinese legend ascribes the invention of the vinegar to He ...
when his forgetfulness allowed a vat to spoil. Today, ''huangjiu'' has a great presence throughout China, especially in the
Jiangnan Jiangnan or Jiang Nan (; formerly romanized Kiang-nan, literally "South of the River" meaning "South of the Yangtze") is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, incl ...
area. Most well-known ''huangjiu'' varieties include Guyue longshan, Kuaijishan and
Tapai ''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the ...
from
Shaoxing Shaoxing (; ) is a prefecture-level city on the southern shore of Hangzhou Bay in northeastern Zhejiang province, China. It was formerly known as Kuaiji and Shanyin and abbreviated in Chinese as (''Yuè'') from the area's former inhabitants. ...
, Huiquan jiu from
Wuxi Wuxi (, ) is a city in southern Jiangsu province, eastern China, by car to the northwest of downtown Shanghai, between Changzhou and Suzhou. In 2017 it had a population of 3,542,319, with 6,553,000 living in the entire prefecture-level city ar ...
.


''Huangjiu'' varieties

''Huangjiu'' is produced widely throughout China. There is a great variety of ''huangjiu'', depends on the ''dryness'', the ''qu'', and the ''production method''.


Dryness/Sweetness

This is the formal classification for all Chinese wines. There are five categories: ''dry'', ''semi-dry'', ''semi-sweet'', ''sweet'', and ''extra-sweet''. *Dry (''Gan'', 干 / 乾): with sugar content no greater than 1%. This type of rice wine has the lowest fermentation temperature. An example of this kind is ''Yuanhongjiu'' (元红酒, literally "
Champion A champion (from the late Latin ''campio'') is the victor in a challenge, contest or competition. There can be a territorial pyramid of championships, e.g. local, regional / provincial, state, national, continental and world championships, an ...
's Red Wine"), a specialty of
Shaoxing Shaoxing (; ) is a prefecture-level city on the southern shore of Hangzhou Bay in northeastern Zhejiang province, China. It was formerly known as Kuaiji and Shanyin and abbreviated in Chinese as (''Yuè'') from the area's former inhabitants. ...
, so-named because being successful in the imperial examination is a great cause for celebration and fame (red) and as well, traditionally the wine jars are painted red. *Semi-dry (''Ban Gan'', 半干 / 半乾): with sugar content between 1% and 3%. This type of ''huangjiu'' can be stored for a long period of time and encompasses most of the varieties of ''huangjiu'' that are exported from China. An example of this variety is ''Jiafanjiu'' (加饭酒, literally "Added Rice Wine"), a variation on the ''Yuanhongjiu'' that involves adding more rice in fermentation. The ''jiafanjiu'' is traditionally used for ceremonies, such as child birth, engagement, and funerals. *Semi-sweet (''Ban Tian'', 半甜): with sugar content between 3% and 10%. The longer the semi-sweet ''huangjiu'' is stored, the darker its color becomes. This variety of ''huangjiu'' cannot be stored for long periods of time. An example of this kind is ''Shanniangjiu'' (善酿酒, literally "Best Made Wine"), a specialty of
Shaoxing Shaoxing (; ) is a prefecture-level city on the southern shore of Hangzhou Bay in northeastern Zhejiang province, China. It was formerly known as Kuaiji and Shanyin and abbreviated in Chinese as (''Yuè'') from the area's former inhabitants. ...
which partly uses vintage ''Yuanhongjiu'' instead of water. *Sweet (''Tian'', 甜): with sugar content between 10% and 20%. An example of this variety is Feng Gang Jiu (封缸酒, literally "Conceal Earth Jar Wine"). In comparison to previous types of ''huangjiu'', sweet ''huangjiu'' can be manufactured all year round when using traditional production methods. *Extra-sweet (''Nong Tian'', 浓甜): with sugar content equal or greater than 20%. An example of this variety is Xiang Xue Jiu (香雪酒, literally "Fragrant Snow Wine").


Starter/Inoculant

* Xiaoqu (小曲 / 小麴;
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: xiǎo qū): Wines inoculated using rice cultured with ''
Rhizopus ''Rhizopus'' is a genus of common saprophytic fungi on plants and specialized parasites on animals. They are found in a wide variety of organic substances, including "mature fruits and vegetables", jellies, syrups, leather, bread, peanuts, and t ...
'', yeast, and other microorganisms. The mixture generates less heat, so they are mostly used in southern China. * Daqu (酒曲 / 酒麴;
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: jiǔ qū): Wines inoculated using rice cultured with ''
Aspergillus oryzae ''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for m ...
'' and yeast. Almost all popular alcoholic drinks in China belong to this type. *Hongqu (红曲 / 紅麴;
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: hóng qū): Wines that are flavoured and coloured with ''
Monascus purpureus ''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; , lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mo ...
'' or other red rice molds of the genus ''
Monascus ''Monascus'' is a genus of mold. Among the known species of this genus, the red-pigmented ''Monascus purpureus'' is among the most important because of its use in the production of certain fermented foods in East Asia, particularly China and Ja ...
''.


Production methods

* Tangfan (烫饭 / 燙飯;
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: tàng fàn): The
steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...
used to make the wine is cooled in the open air until it is still relatively warm before processing. *Liangfan (凉饭 / 凉飯;
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: liáng fàn): The steamed rice used to make the wine is quenched with cold water before further processing. The unfiltered mash for this wine is sometimes eaten as a dessert or used as an inoculant for other Chinese wines. * Jiafan (加饭 or 喂饭;
pinyin Hanyu Pinyin (), often shortened to just pinyin, is the official romanization system for Standard Mandarin Chinese in China, and to some extent, in Singapore and Malaysia. It is often used to teach Mandarin, normally written in Chinese for ...
: jiā fàn or wèi fàn): Steamed rice is continuously fed into a fermenting mixture (up to three times), which produces a sweeter wine. * Fortified:
Baijiu ''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
is added to the fermenting mash, which increases the concentration of alcohol in the mash and halts the fermentation process. This leaves a significant quantity of unfermented sugars, thus producing an especially sweet tasting wine.


Types

Some of the most popular ''huangjiu'' include: *
Mijiu Mijiu () is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% a ...
(米酒; pinyin: mǐjiǔ) is the generic name for Chinese fermented
rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
, similar to Japanese
sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
. It is generally clear, and is used for both drinking and cooking. ''Mijiu'' intended for cooking is generally of lower grade and often contains 1.5%
salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
. The alcohol content by volume of mijiu is typically 12–19.5%. * Fujian Laojiu (福建老酒) * Su-shi Laojiu (苏式老酒, " Su-style old wine"): Huiquan jiu is iconic of this type of ''huangjiu''. *
Fujian Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its capi ...
Nuomijiu (福建糯米酒; pinyin: Fújiàn nuòmǐ jiǔ): made by adding a long list of expensive Chinese medicinal herbs to
glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
and a low alcohol distilled rice wine. The unique brewing technique uses another wine as raw material, instead of starting with water. The wine has an orange-red color. Alcohol content by volume: 18%. *Jiafan jiu (加饭酒) *Huadiao jiu (花雕酒; pinyin: huādiāo jiǔ; lit. "flowery carving wine"), also known as nu'er hong (女儿红; pinyin: nǚ'ér hóng, lit. "daughter red"): a variety of huangjiu that originates from
Shaoxing Shaoxing (; ) is a prefecture-level city on the southern shore of Hangzhou Bay in northeastern Zhejiang province, China. It was formerly known as Kuaiji and Shanyin and abbreviated in Chinese as (''Yuè'') from the area's former inhabitants. ...
, in the eastern coastal province of
Zhejiang Zhejiang ( or , ; , also romanized as Chekiang) is an eastern, coastal province of the People's Republic of China. Its capital and largest city is Hangzhou, and other notable cities include Ningbo and Wenzhou. Zhejiang is bordered by Jiang ...
. It is made of
glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
and wheat. This wine evolved from the Shaoxing tradition of burying ''nu'er hong'' underground when a daughter was born, and digging it up for the wedding banquet when the daughter was to be married. The containers would be decorated with bright colors as a wedding gift. To make the gift more appealing, people began to use pottery with flowery carvings and patterns. ''Huadiao jiu'''s alcohol content is 16% by volume. *
Shaoxing jiu Shaoxing wine (''Shaohsing'', ''Hsiaohsing'', ''Shaoshing''), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It must be produced in Shaoxing, in the Zhejiang province o ...
(绍兴酒 / 紹興酒; pinyin: Shàoxīng jiǔ) It is commonly used both for drinking and in Chinese cooking (as liaojiu, with added herbs and spices). The reddish color of these wines is imparted by
red yeast rice Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivate ...
. One prominent producer of Shaoxing wine is Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd. ( 古越龙山 / ) of Shaoxing, Zhejiang. It is not uncommon for some varieties of Shaoxing wine to be aged for 50 years or more. *Honglu jiu ( / 紅露酒; pinyin: hóng lù jiǔ; lit. "red wine") is produced in Taiwan, while Shaoxing wine is made in
Fujian Province Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its cap ...
. In the 1910s, three businessmen produced Chinese red rice wine aged longer than other manufacturers in Taiwan by using higher ratio of glutinous rice content. They branded their top and the second grade products as , or literary ''Golden Rooster'', and , or literary ''Yellow Rooster''. After World War II, Yellow Rooster was renamed as Hong lu jiu. *Liaojiu ( 料酒; pinyin: liàojiǔ; lit. "ingredient wine") is a lower grade of ''huangjiu'' widely used in
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
as a cooking wine. Often it is sold flavored and seasoned with various herbs, such as
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...
s,
star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...
, cassia,
black cardamom ''Amomum subulatum'', also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. ...
, Sichuan pepper,
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
,
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
, and salt.


Production


Ingredients

The three main ingredients of Chinese alcoholic beverages are the grain, water, and qu. Other ingredients may also be added to alter the color, taste, or medicinal properties of the final product. During their creation, storage, or presentation, Chinese alcoholic beverages may be flavored or seasoned. Use of fruit is rare, particularly compared with
Korean wine Korean cuisine has a wide variety of traditional alcoholic drinks, known as ''sul'' (). Many of these drinks end with the Sino-Korean word ''-ju'' (), and some end with the native Korean word ''-sul''. The Sino-Korean ''-ju'' is not used as an i ...
s, but medicinal herbs, flowers, and spices are much more common. Well-known examples include
cassia wine Cassia wine, osmanthus wine, or Kuei Hua Chen Chiew is an alcoholic Chinese drink, sometimes sweetened, produced from weak baijiu and flavored with sweet osmanthus flowers. It is distilled, but typically has an alcohol content less than 20%. Wh ...
(flavored with
sweet osmanthus ''Osmanthus fragrans'' (lit. "fragrant osmanthus"; Chinese: , ''guìhuā'', and , ''mùxī''; ; Shanghainese: ''kue35 ho53''; ja, 木犀, ''mokusei''; hi, , ''silang''), variously known as sweet osmanthus, sweet olive, tea olive, and fr ...
blossoms and consumed during the
Mid-Autumn Festival The Mid-Autumn Festival (Chinese: / ), also known as the Moon Festival or Mooncake Festival, is a traditional festival celebrated in Chinese culture. Similar holidays are celebrated in Japan (), Korea (), Vietnam (), and other countries in Eas ...
) and
realgar wine Realgar wine or Xionghuang wine (Chinese: , ''Xiónghuáng Jiǔ'') is a Chinese alcoholic drink that consists of huangjiu ("yellow wine") dosed with powdered realgar, a yellow-orange arsenic sulfide mineral (As4S4). It is traditionally consumed a ...
(dosed with a small amount of
arsenic sulfide Arsenic sulfide may refer to: ...
and consumed during the
Dragon Boat Festival The Dragon Boat Festival ( zh, s=端午节, t=端午節) is a traditional Chinese holiday which occurs on the fifth day of the fifth month of the Chinese calendar, which corresponds to late May or June in the Gregorian calendar. Names The Engl ...
).


Grains

The earliest grains domesticated in China were
millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...
in the north and
rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
in the south. Both are still employed in production of alcohol. Modern production also employs
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
,
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
,
sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...
, and coixseed. For ''huangjiu'', the grains are de
germ Germ or germs may refer to: Science * Germ (microorganism), an informal word for a pathogen * Germ cell, cell that gives rise to the gametes of an organism that reproduces sexually * Germ layer, a primary layer of cells that forms during embry ...
ed and polished of their
bran Bran, also known as miller's bran, is the hard outer layers of Cereal, cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with cereal germ, germ, it is an integral pa ...
. They are then soaked and acidified with the aid of ''
lactobacillus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...
'' or through the addition of
lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
into the soaking liquid. (Acidification is done to discourage the growth of other microbes on the grains, which can spoil the resulting liquor by creating undesired flavors in it or rendering it poisonous.) This process produces a taste and
mouth-feel Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is ...
distinct from other forms of
rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...
.


Water

Water hydrates the grains and enables
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
. The pH and mineral content of the water also contribute to the flavor and quality of the drink. Many regions are famous not only for their alcoholic beverages but also for the flavor and quality of their water sources. Emphasis is placed on gathering the cleanest water directly from springs or streams or from the center of lakes, where the water has been exposed to the least amount of pollutants. Water should be low in
iron Iron () is a chemical element with symbol Fe (from la, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, right in f ...
and
sodium Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable iso ...
, with a higher proportion of
magnesium Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic ta ...
and
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
ions as part of its total mineral content.


Starter

The
fermentation starter A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups w ...
, known in Chinese as Jiuqu or simply as Qu, is usually a dried cake of flour cultured with various
mold A mold () or mould () is one of the structures certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal seco ...
s,
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
s and
bacteria Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
. In the production of ''huangjiu'' it is crushed and added to inoculate the cereal substrate to initiate fermentation into liquor. The various molds and filamentous yeasts found in Qu exude enzymes that digest the substrate into sugars that are in turn, fermented into alcohol by other yeasts and bacteria. There are three main types of starters: * Xiaoqu (小曲 / 小麴) or Small Starter, a small cake (10-100g) of rice flour (or if wheat flour, termed Maiqu), cultured with microbes and incubated for a short period at relatively cool temperatures. The dominant starter for ''huangjiu''. * Daqu (大曲 / 大麴) or Large Starter, a large cake (1–5 kg) of wheat, wheat and pea, or barley and wheat flour, cultured with microbes and incubated for a longer period at relatively high temperatures. The dominant starter for Baijiu, but often used in ''huangjiu'' in combination with Xiaoqu. Its use will significantly alter the organoleptic qualities of the ensuing wine. * Hongqu (红曲 / 紅麴) or Red Starter, are dried, mold-encrusted rice grains cultured with microbes, The dominant mold, ''Monascus purpureus'', creates a red pigment which colours the ensuing liquor in shades or red to purple. Often used in conjunction with Xiaoqu to make red cereal wines.


Preparation


Seed mash

Prior to the actual brewing of the liquor, another small batch of grain is prepared to produce the "seed mash" (, ''jiǔmǔ''). Seed mash is produced by soaking and acidifying glutinous rice and other grains, then steaming them on frames or screens for several minutes. This cooks the grains and converts their starch into a gelatinized form that is more easily utilized by the starter culture. The inoculation temperature of the steamed grains is tightly controlled as it alters the flavor character. This is usually done when the grain has been doused with cold water and cooled to between 23 and 28 °C, which is considered the optimal initial fermentation temperature for the seed mash. After the little starter is added, it is allowed around two days to begin the
saccharification In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecul ...
, acidification, and
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
of the grains. Inoculation with the first starter partially liquifies the steamed grains, which is the signal to add the big starter as well as more water to form a thick
slurry A slurry is a mixture of denser solids suspended in liquid, usually water. The most common use of slurry is as a means of transporting solids or separating minerals, the liquid being a carrier that is pumped on a device such as a centrifugal pu ...
. This slurry is carefully stirred by a brewmaster to aerate and maintain an optimal level of oxygen and
carbon dioxide Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
in the mixture, as well as to maintain an even temperature throughout the fermenting mass. The slurry is periodically stirred over the course of a week. The stirred slurry is then allowed to go through a more thorough fermentation for approximately one month, following which the pH drops to around 3.4 and the alcohol content rises to approximately 15%. This is the seed mash that will be used to brew the main mash.


Main mash

More soaked and acidified rice is prepared in the same fashion as in the seed mash. The grain is then either cooled with cold water or left out on a flat surface, depending on the type of ''huangjiu'' being produced, as the cooling method alters the flavor and mouth-feel of the resulting drink. The seed mash, an additional big starter, and fresh water is then mixed into this grain in large, glazed earthenware pots up to in diameter and height. The mixture is pounded on the sides of the pots.


Aging

Similar to the production of Japanese
sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
,
saccharification In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecul ...
and fermentation usually happen in the same mash concurrently, as the seed mash and starter act on the cooked rice. The mixture is then left to mature in earthenware jars for a length of time from several months to several decades before being bottled and sold.


Variations

Northern breweries often use three big starters, rather than an initial little starter. Large factories typically employ air blowers to cool the second batch of grain rather than using cold water or leaving it out to cool. The brewery may also separate the
saccharification In chemistry, saccharification is a term for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecul ...
and fermentation of the grain, similar to
brewing Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery ...
. If this is desired, the seed mash is typically not used, since a main mash will never be produced. Instead, a mash of water, steamed glutinous rice, and other grains is
inoculate Inoculation is the act of implanting a pathogen or other microorganism. It may refer to methods of artificially inducing immunity against various infectious diseases, or it may be used to describe the spreading of disease, as in "self-inoculati ...
d with rice that has already been cultivated with the mold ''
Aspergillus oryzae ''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for m ...
'' or molds of the genus ''
Rhizopus ''Rhizopus'' is a genus of common saprophytic fungi on plants and specialized parasites on animals. They are found in a wide variety of organic substances, including "mature fruits and vegetables", jellies, syrups, leather, bread, peanuts, and t ...
'' and certain strains of ''
Lactobacillus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...
''. When mixed into the mash, the molds cultivate the mixture and convert the
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
in the grains into
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
and
lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
. This sweet and slightly sour liquid is drained and reserved, while additional water (and sometimes also
malt Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, wh ...
) is added to the mixture. The process is repeated until the grains are exhausted. Yeast is then added to this liquid in order to convert the sugars in the liquid to
alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...
.


Gallery


See also

*
Choujiu ''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus ...
*
Mijiu Mijiu () is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% a ...
*
Baijiu ''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and chara ...
*
Chinese alcoholic beverages There is a long history of alcoholic drinks in China. They include rice and grape wine, beer, whisky and various liquors including ''baijiu'', the most-consumed distilled spirit in the world. Name (''jiǔ'') is the Chinese character referring ...
*
Realgar wine Realgar wine or Xionghuang wine (Chinese: , ''Xiónghuáng Jiǔ'') is a Chinese alcoholic drink that consists of huangjiu ("yellow wine") dosed with powdered realgar, a yellow-orange arsenic sulfide mineral (As4S4). It is traditionally consumed a ...
*
Sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
*
Cheongju Cheongju () is the capital and largest List of cities in South Korea, city of North Chungcheong Province in South Korea. History Cheongju has been an important provincial town since ancient times. In the Cheongju Mountains, specifically in the ...


References


External links

*
Chinese wine photos
{{Rice drinks Fermented drinks Chinese alcoholic drinks Rice drinks Chinese wine Taiwanese wine Rice wine