utilizeMicrobial fermentationProduction contains certain concentrationAlcoholic beverageProcess.Wine making raw materials andWine container, YesCereal wine makingTwo prerequisites for.According to the wine making utensils unearthed more than 5000 years agoYellow EmperorPeriodXia YuWine making industry existed in the era, and the origin of wine making was before that.In ancient times, people may first come into contact with some naturalfermentationAnd then imitate it.Domestic scholars generally believe that,Longshan CultureDuring this period, liquor making was a relatively developed industry.The microorganisms and brewing process are different for different brewing materials.Distiller's yeastWine making isChinaThe essence of wine making.Qi Min Yao ShuRecordedMusic makingThe method has been used all the time, and there are also a few improvements in later generations.
Chinese name
make wine
Foreign name
Brewing
Interpretation
Production contains certain concentrationalcoholBeverage process
In ancient times, the origin of wine making was often attributed toDu KangHe is regarded as the ancestor of wine making because of his great influence.For these views,Song dynastyThe Wine Manual once questioned that "none of them is sufficient for textual research, but there are many superfluous explanations".Although this is not enough for textual research, as a phenomenon of cultural identity, it can be listed below.There are mainly the following legends.
Yidichuang Wine
It is said that Yi Di in the Xia Yu period invented wine making
It is said that Yi Di in the Xia Yu period invented wine making.History books of the second century BC《Lu's Spring and Autumn Period》Cloud: "Yidi makes wine".Han dynastyLiu XiangThe editor's "Warring States Policy" further explains: "The past,Imperial daughterorderYi DiIt is beautiful to make wine, enter Yu, and drink it with pleasure, saying: 'There will be a country that drinks wine in the future.'So Shu Yi Di broke the decree (Yu was the emperor of the Xia Dynasty).
What era was Yidi?《Shiben》, Lu's Spring and Autumn Annals《Strategies of the Warring States Period》Zhongdu believed that he was a person of the Xia Yu era.What exactly does he do?Is it the "craftsman" of the wine manufacturing industry, or the subordinate of Xia Yu?Where was he born and buried?There is no conclusive historical data to test.So, how did he invent wine making?According to the Warring States Policy, "In the past, the emperor's daughter ordered Yidi to make wine, which was beautiful, to enter Yu, and Yu Qin was willing to make wine, so she opened Yidi and ordered him to drink wine, saying, 'There will be people who will perish their country with wine'."
Dukangchuang Wine
Du Kang, the legendary god of wine making
Another legend says that wine making beganDu Kang(Also from the Xia Dynasty).Eastern Han Dynasty《Analytical Dictionary of Characters》The entry explaining the word "wine" in "Du Kang makes Shu wine" in "Shiben" also has the same saying.
Du Kang's theory of making wine is that Du Kang "there is no end to food. When he is entrusted with the task of making wine, it will become stale and fragrant. It is because of the generation, it cannot be strange." It means that Du Kang places the leftovers in the tree hole of the mulberry garden. After the leftovers are fermented in the hole, there will be a fragrant smell.This is how wine is made. There is no strange way.It is very consistent with some laws of invention and creation to use a chance in life as an opportunity to inspire the inspiration of invention. This record will be handed down in later generations, and Du Kang will become an inventor who can pay attention to the little things around and start the inspiration in time.
Emperor Wu of WeiYuefu said, "Du Kang is the only one who can solve the problem.".Since then, there seems to be more arguments that wine is created by Du Kang.
Du Kang was indeed a man in history.In ancient books such as Shiben, Lv's Spring and Autumn Annals, Warring States Policies, Shuowen Jiezi and so on, it is needless to say that Du Kang has been recorded.It was rebuilt in the 19th year of Qianlong's reign in the Qing Dynasty《Baishui County Annals》In, there were also more detailed records of Du Kang.Baishui County, located at the southern edge of the Northern Shaanxi Plateau andguanzhong plain Handover.Because a river flowing through the county has many bottomsWhite stoneIt gets its name.Baishui County is "the city of ancient Yongzhou, Peng Opera on weekends, Peng Yamen in spring and autumn", "Emperor Jing of the Han Dynasty built Suyi Yamen County", and "Tang Dynasty built Baishui County today". It has a long history.Baishui is famous at home and abroad because of the so-called "four sages" site: first, it is said that Cang Jie, a historian of the Yellow Emperor and the creator of characters, was born in Yang CountyWucun；First, he was granted the title of Peng Yatu God after his deathLei Xiang, good at making porcelain;First, the inventors of papermaking, one of China's "four great inventions", were born in the Eastern Han DynastyCai Lun, I don't know why there are graves left here;In addition, it is said to be the site of Du Kang, the ancestor of wine making.A small county town on the Loess Plateau suddenly has the ruins of Cangjie, Lei Xiang, Cai Lun and Du Kang, the four great sages, which is self-evident.
"Du Kang, wordZhongningIt is said that he is the guardian of the county Kang family and good at making wine. "Kangjiawei is a small village, seven or eight kilometers west of the county seat.There is a big ditch near the village, about 10 kilometers long, more than 100 meters wide at the widest point, and nearly 100 meters deep at the deepest point. People call it "Dukang ditch".At the origin of the ditch, there is a spring surrounded by green trees and covered with vegetation“Du Kangquan”。It is said in the county annals that "Dukang is popularly said to take this water to make wine", and "the villagers say that this water has a taste of wine up to now".It is not true that there is a taste of wine, but it is true that the water in this spring is clean and sweet.Clear water gurgles out of the spring, flows along the bottom of the ditch, and finally flows into Baishui River, known as "Dukang River".On the earth slope beside Du Kangquan, there is a big earth bag with a diameter of five or six meters, which is surrounded by a brick wall. It is said that it is the place where Du Kang buried his bones.Du Kang TempleOn the left side of the tomb, the wall was carved into a room to worship the statue of Du Kang.Unfortunately, both the temple and the statue were destroyed“the Ten Year Calamity”Has.According to the county annals, in the past, villagers had to bring offerings on the 21st day of the first lunar month, come here to hold a memorial ceremony, and organize "competition and enjoyment" activities.It was a very busy day. The stage was set up to perform, and the merchants gathered in a bustling crowd until the sunset.Today,Du Kang's TombAnd Dukang Temple are under repair, and a pavilion has been built on Dukang Spring.The pavilion is hexagonal in shape, with red columns and green tiles, colorful cornices, and "Du Kang Drunk Liu Ling" painted on the lintel“Green Plum Boils Wine On Heroes”Story picture.Although Du Kang's birthplace is all "handed down", according to the broken bricks and tiles found by ancient workers in this area, there were buildings here in Shang Dynasty and Shang Dynasty.The history of wine production here is also quite long.Great Poet of Tang DynastyDu FuDuring the An Shi Rebellion, Zeng Qi's family came here according to his uncle's district, Shaofu Cui, and wrote many poems, such as "Uncle Baishui's House Loves the Rain". There are records of drinking wine, such as "Today's Drunken Song", "Born and Opened Sangluo Wine".
Legend of the Yellow Emperor Period
Ancient Chinese Wine Making Map
Another legend shows that people began to make wine in the Yellow Emperor era.Written in the Han Dynasty《Inner Canon of Huangdi·Plain Questions recorded the scene of the Yellow Emperor discussing wine making with Qi Bo. The Yellow Emperor's Internal Classic also mentioned an ancient wine - Li cheese, that is, sweet wine made from animal milk.
Ancient Wine Making Map
Historical research
Announce
edit
Textual research on wine vessels
More mythical is the saying that "there is a star of wine in the sky, and the wine works are in harmony with heaven and earth".Although these legends are different from each other, it roughly indicates that wine making existed as early as or before the Xia Dynasty, which is credible.（《Xinmin Evening News》August 23, 1987 "The oldest Chinese characters are in ShandongJuxian CountyDiscoveries ", subtitled as" Discoveries of Wine making Utensils 5000 Years Ago at the Same Time ")
The origin and occurrence of Chinese wine making custom is generally believed to be in the late Neolithic period, when there were authentic drinking vessels.The so-called drinking utensil refers to pottery He, 鬶鬶鬶鬶鬶鬶鬶鬶鬶, Gaozu Cup, etc.The concept of this drinking device is a comparisonWine vessels in Xia, Shang and Zhou dynastiesIt is inevitably biased because it is limited by the general situation of.In fact, although people in the primitive period had a certain concept of classification and use of pottery products, they did not have strict rules for use. It is a very popular custom to use one utensil for multiple purposes, and many of the uses of pottery products have not been recognized by modern people. It is obviously impossible to truly reflect the origin of Chinese wine making to trace the origin of wine making by following a diagram.From the two prerequisites of wine making agriculture and pottery industry, China has fully met the requirements in the early Neolithic Age.The early cultures of Cishan, Peiligang, Beishouling, Lijia Village, etc. in the Yellow River basin have obviously developed agriculture and pottery industry, so the custom of Chinese wine making may have occurred at this time.In the cultural sites of Cishan and Peiligang periods, pottery containers such as deep belly pots and deep belly tripods are widely found, which are large and apparently used for storing grain.Pottery pots, three legged pots with flowing water and round foot bowls are the vessels for holding and drinking water. In fact, these vessels for storing grain, holding and drinking water may also be the generators and drinking vessels for primitive wine making.In the middle of the Neolithic Age, such as large pottery urns, jars, pots, tripods and pots, bowls, He of Yangshao Culturepot, vats, bottles, cups, pots, bowls, tripods, pots, Yan, pots, bowls, etc. of Hemudu culture should be the generators and drinkers of wine.Pottery steamers, Yan and other special wine vessels similar to those in Xia, Shang and Zhou dynasties began to appear in the late Neolithic Age, which indicates that the wine making custom was very popular at that time, wine making gradually entered the stage of specialization, and wine making technology also obtained unprecedented development and improvement.
During the Xia Dynasty, China's original wine making industry has obviously entered a new stage of development.Shiben · Writings: "Yidi made wine", "Dukang made wine", "Shaokang made Shu wine", "Warring States Policy · Weice": "The former imperial daughter ordered Yidi to make wine beautiful and enter Yu", "Gangjian Yizhi Record": "There was Li Mo in ancient times, and Yushi Yidi made wine", and so on, which is the specific reflection of the prevalence of wine making customs in Xia Yu and Xia Dynasty.It is equivalent to the Erlitou type culture of the Xia Dynasty;Hundreds of tombs have been found in archaeological excavations. From the burial situation, wine vessels such as He, Gu and Jue have accounted for a large proportion. There are not only a large number of pottery products, but also exquisite and beautiful bronze products.In addition to a large number of pottery He, Gu, Jue, kettle, horn, cup and other wine vessels found in the site, a large number of pottery containers for storing and cooking grain, such as pots, li, urn vats, gui, guan, yan and so on, are closely related to the wine making and drinking customs at that time, which is an important circumstantial evidence of the popularity of wine making customs in the Xia Dynasty.
Archaeological excavations and research results show that all social activities in the Shang Dynasty, from princes and nobles to ordinary people, were restricted by ritual, and the essence of this ritual was wine.Wine represents ceremony, and ceremony is expressed through wine, which is a very obvious symbol of the times in the Shang Dynasty.In the handicraft production of the Shang Dynasty, the production of wine ritual vessels was the most important. Wine ritual vessels were not only widely used in daily life, but also in funeral activities.At the site of the Shang Dynasty in Taixi Village, Gaocheng, Hebei Province, a house with a special shape was found. The house was built on a platform 1 meter above the ground. The plane of the house was ladder shaped, without front walls, but only densely arranged column holes. There were steps at the entrance. It was about a building with a sloping roof. A large amount of ash and pottery containers were piled inside the house, and a large number of peaches, plumsThe seeds of jujube and other plants and the artificially cultivated yeast weighing 8.5 kg were found near the house. Two more wells were found, in which there were wooden barrels, pottery pots and other water collecting tools. According to the unearthed phenomenon, scholars believe that this is the site of a brewing workshop.The discovery of the remains of Taixi distillery and related relics shows that the wine making industry in the Shang Dynasty has shown a trend of specialization, and there is a clear demonstration of using yeast starter to make wine.
Zhou Chengshang system, the wind of wine making is increasing.The royal family of the Western Zhou Dynasty, in view of the lesson of the Shang Dynasty that alcoholism was so prevalent that people died and the country was defeated, tried to stop drinking by killing their heads and asking questions.Not only is drinking and wine making not prohibited, but the government has also taken measures to vigorously develop the wine industry to ensure the need for sacrificing Yan's feast.In the Book of Rites of the Zhou Dynasty, there are officials who are responsible for the brewing and use of wine.Wine is equal and can identify the five Qi (agents) of wine, namely, Pan Qi, Li Qi, Ang Qi, Ti Qi and Shen Qi. Some people think that the five Qi is the five stages of wine making, and some people interpret the five Qi as five kinds of wine with different raw materials. However, in any case, the five Qi is actually a summary of wine making experience and technology, which shows that wine making technology in the Western Zhou Dynasty has reached a certain level.
The following typical situations of the Neolithic culture period have a certain reference value for the origin of wine making.
Both of the above two cultural periods have pottery and crop remains, and both have the material conditions for wine making.
Cishan Culture Period
Cishan Culture PeriodCishan culture period is 7355-7235 years ago, with developed agricultural economy.According to the statistics of relevant experts, "the grain accumulation is 100m3, equivalent to 50000 kg", and some pottery similar in shape to wine vessels of later generations were found in the site.Some people think that during the Cishan culture period, there was a great possibility of grain brewing.
Sanxingdui Site
Dawenkou Pottery Jar
The site is located in Sichuan ProvinceGuanghanThe buried objects are relics from 4800 BC to 2870 BC.A large number of pottery and bronze wine vessels were unearthed in the site, which are shaped like cups, goblets, pots, etc.Its large shape is also rare for prehistoric relics.
In 1979, archaeologistsDawenkou Cultural Tomb at Lingyin River in Juxian County, Shandong ProvinceA large number of wine vessels were found in the.It is particularly noticeable that there is a combination of wine containers, including the large wine containers used for brewing and fermentationPottery statue, leaky vat for liquor filtering, pottery jar for liquor storage, and pottery tripod for cooking materials.There are also more than 100 drinking appliances of various types.According to the analysis of archaeologists, the tomb owner may have been a professional winemaker[1]。A picture was also found carved on the wall of the earthenware jar, which was analyzed to be a wine filtering picture.
In the period of Longshan culture, there were more wine vessels.
Textual research on ancient wine
Jiahu Site is located in Henan ProvinceLuohe CityWuyang CountyBeiwudu TownJiahu Village.It is the earliest known in the Huaihe River BasinNeolithic AgeCultural relics.In December 2004, Zhang Juzhong cooperated with the University of Pennsylvania in the United States to test and analyze the attachment on the wall of Jiahu pottery. The results showed that tartaric acid was found in the attachment, indicating that Chinese ancestors could brew wine nine thousand years ago.It is proved to be the earliest "wine" in the world.The research results were published in the Proceedings of the National Academy of Sciences.In July 2005, its ancient formula was successfully copied in Dog Shark Head Distillery in Delaware, USA.
The study confirmed that the sediment contains tartaric acid after the volatilization of alcohol, and its components include rice, honey, hawthornGrapeIt is the same with some chemical components contained in modern herbs. According to the C14 isotope dating, it was dated from 7000 BC to 5800 BC.It is proved that in the early Neolithic Age, the ancestors of Jiahu had begun to brew fermented drinks.Experts believe that the wine discovered in Iran about 5400 BC is considered to be the earliest "wine" in the world.The discovery of Jiahu wine rewrote this record, more than 1000 years earlier than the earliest wine found abroad, and became the first material material related to wine found in the world.
Liliang You (a wine set of the Shang Dynasty) is 41.5cm high
The earliest existing wine in China is fromShang dynastyUnearthed from the tomb.Archaeologists in Xinyang, Henan ProvinceLuoshanThe ancient wine found in the tomb of the Shang Dynasty in Tianchao, Mangzhang Township, is packed in a melodious bronze You (y ō u), which is well sealed. Although it has undergone a series of hydrolysis, alcoholysis and ammonolysis for more than 3000 yearsChemical changeThe aroma of the ancient wine has not evaporated, which is still a mysterious miracle.Spring and autumnZhongshan The liquor with good brewing symptoms was famous at that time.After the wine is brewed, it is immediately poured into the opium poppy, soaked in the stems and leaves of nine kinds of flowers, and stored for more than 10 years before drinking.Archaeologists excavated two pots of wine in a tomb of the Warring States Period Zhongshan King in Pingshan County, and one pot was put in a round bronze You. About 70% of the wine in the pot weighed about 6 kg;The other pot contains only half of the wine, weighing about 4 kilograms.The two bottles of wine are clear and transparent, green and ready to drip, and the fragrance overflows when they are unsealed.In 1979Beijing Palace Museumshow.
Fuhao Gu (Shang Dynasty wine set) is 25.6cm high
Cao CaoThere are two famous poems: "Sing to wine, and life is geometric." "Du Kang is the only way to solve the problem." Cao Cao is not only a master of drinking, but also familiar with wine making techniques.He once toldEmperor Xian of the Han DynastyA set of "nine brewing wine method" was presented, which is roughly similar to the modern continuous feeding wine making method: namely, in the fermented grains, raw materials are continuously input, and sugar in the fermented grains is supplemented by saccharification of rhizopus, so that yeast can always ferment in the appropriate sugar level, and the wine is mellow and delicious, refreshing and intoxicating.
In 1915, Xinghua Village Fenjiu won the gold medal of Panama International Exposition
During the Song, Yuan, Ming and Qing Dynasties, the wine making industry continued to develop, including yellow rice wine, wine, jujube wine, fruit winechrysanthemum wine, Lianhua wineOsmanthus wine、Acanthopanax bark wine, Miyagi wine, etc.According to Song Zhoulin's "Hailing Collection", "Yan made wine in the ice cellar in the summer, so that he could taste it.Jurchen Brew more milu for wine.The sumptuous dishes are made of wild goose powder, stored with wood blocks, with the ink color of Shen (sh è n), and placed on the top with raw onions and garlic. "In the Ming DynastyDouble Ninth Festival, the emperor and palace people cameWansui MountainClimbing high and looking into the distance, "all the servants of the palace family wear the Chongyang scenery chrysanthemum patchwork and eat the winter hare and chrysanthemum wine"（《Jin'ao Refusal Notes》）The custom of drinking chrysanthemum wine in Chongyang dates back to the Western Han Dynasty.《Miscellaneous Records of Xijing》It contains the brewing method of chrysanthemum wine: "chrysanthemum wine is brewed when it is ready, with stems and leaves, and mixed millet. It will be matured on September 9 of the next year, so it is called chrysanthemum wine." For people who often drink chrysanthemum wine,Li ShizhenIn the Compendium of Materia Medica, he wrote: "It can make people not old in color, not white in hair, light in body and durable in life."
Shaoxing Yellow Rice Wine "Daughter Red"
Wine making in ancient ChinaBeverage wineMainly yellow rice wine and white wine, followed by wine.Rice (glutinous rice or japonica rice) or yellow rice raw materials are boiled, cooled, added with koji, soaked with rice water, or added with yeast, stirred, saccharified and fermented in the vat, and pressed after fermentation. The liquid squeezed is yellow rice wine.Yellow rice wineShaoxing wineThe most famous is“a high quality Shaoxing wine”"Jiafan Liquor", "Shanjiu", "Xiangxue Liquor"“Nu'er Hong”Etc. Northern Wei DynastyJia SixieThe discussion on koji making and wine making in Qimin Yaoshu is a summary of the technology and experience of koji making and wine making at that time.In the book, 12 different kinds of wine koji and more than 20 kinds of wine making methods were recorded, the concept of koji and "five color clothing" was proposed, and the correlation between the two was recognized."Five color coating" refers to the mycelium andConidiaA mixture of black, white, yellow and green.The Beishan Wine Classic by Zhu Yizhong of the Southern Song Dynasty is a monograph on liquor making, recording the development and improvement of liquor making technology at that time.The discovery and application of red koji was an important development of liquor making in Song Dynasty.The strain of monascus isMonascus It has high temperature resistance, strong saccharification ability andalcohol fermentationForce of mold.By the Ming Dynasty, Li Shizhen's Compendium of Materia Medica andSong Yingxing"Tiangong Kaiwu" has records of the preparation and application of red yeast.After red koji was used for wine making, the variety of wine increased greatly.Red koji and yellow rice wine brewed in Fujian, Zhejiang, Taiwan and other places;The wine brewed with black silk koji and yellow silk koji jointly produced by Monascus and Aspergillus niger has different flavors.At that time, there were more than 70 kinds of alcohol recorded in Compendium of Materia Medica alone.The ancient Chinese brewing technology has reached a high level.In the Beishan Wine Classic, it is said that "the most important way to make wine is to make liquor in the pulp, and the pulp should not be sour, and the liquor should not be brewed." It shows that liquor making is to first prepare the sour pulp, which is used to protect yeast and regulate fermentation.This is consistent with the theory that the acidity of fermentation broth is an important factor affecting yeast ethanol fermentation in modern brewing technology and that the acidity must be controlled in brewing fermentation.The "three plasms and four waters" and "winter plasms and winter waters" used in Shaoxing wine brewing are the inheritance and development of the method of controlling and adjusting acidity by multiple feeding in the "nine brewing wine method", which shows that the methods of lactic acid bacteria used in modern alcohol production to generate acid, regulate acidity and inhibit the growth of mixed bacteria were mastered by Chinese working people more than 1700 years ago.After the Song Dynasty, the Chinese working people invented the heating sterilization method, which is another major achievement in the history of Chinese wine makingfruit wineThe production of other liquors has opened up broad prospects.According to the Beishan Wine Classic, "add three coins of wax to each jar, five pieces of bamboo leaves, boil them in water, and then fill the jar mouth with heat." This principle and method of using heat to sterilize and preserve liquor are similar to those commonly used in liquor makingPasteurizationBasically the same.
Wine making workshop
Brewing method
Announce
edit
Liquor and Spirits
Low temperature beer brewing equipment
The raw materials are mostly starch containing substances, such assorghum, corn, barley, wheat, rice, peas, etc. The brewing process is generally divided into two steps: first, use Daqu and XiaoquAspergillus oryzaeAspergillus niger, Aspergillus flavus, etc. decompose starch into sugars, which is called saccharification process through grain selection, cooking, airing, koji sprinkling, box making, bacteria cultivation, and the transformation from starch raw materials to sugar in sugar to wine;Step 2 byYeastThe glucose is then fermented to produce alcohol.The strong flavor in liquor is mainly due to the production of more esters, higher esters, volatile free acids, acetaldehyde and furfural during fermentation.The alcohol content of liquor is generally above 60 degrees.
Beer
Barley as raw material, hops as spice, maltified andbeer yeastIt is made by alcohol fermentation.It contains rich CO2 and a small amount of alcohol.Because the fermentation process is different from the general alcohol production, a part of the undigested nutrients are retained in beer, thus increasing the flavor of beer.The alcohol content in beer is generally 15 degrees or less.
Wine
The main raw material is grape.
Equipment basin, ceramic tank, latex tube, bamboo screen, bean bag gauze, pot or ceramic tank, gauze, etc.
The production method is to select grapes that have not been sprayed with pesticides 15~20 days before maturity.Remove raw, green, broken fruit grains, moldy fruits and other sundries, and put them directly in a large basin (do not wash them), because there are wild yeasts on the surface of grape skins, which play the role of yeast in clear juice fermentation.After selection, wash your hands, rub the grapes in the plate with both hands and squeeze out the grape juice.Put a bamboo sieve on the mouth of the prepared jar or ceramic jar, filter the squeezed grape juice into the jar or jar, and remove the grape stems.Wrap the grape skin, meat, etc. on the bamboo screen with gauze, squeeze out the residual juice, and put the squeezed juice into the vat or jar.Under normal conditions, the juice yield of grapes is about 70%.Let the vats and jars containing grape juice stand for 12~20 hours, and siphon the supernatant into another container with latex tube or non-toxic plastic tube for fermentation.In order to prevent juice overflow during fermentation, the clear grape juice in fermentation tanks and jars should not be too full, which should be 80% - 90% of the container capacity.After two days and nights, the grape juice begins to ferment. When it is particularly vigorous, you can hear the rustling sound and smell the wine aroma.
During the fermentation process, attention should be paid to controlling the alcohol content, adding sugar and controlling the product temperature at the right time.
The method to control the alcohol content is to use the wild yeast attached to the grape skin to ferment every 100 ml of grape juice to make wine. One gram of sugar can produce 0.56 degrees of wine. If the sugar content of grapes is 15%, the alcohol yield is 15 X 0.56=8.4;If the sugar content is 20%, the alcohol yield is 20 x 0.56=11.2, which means that the higher the sugar content of grapes, the higher the alcohol yield.However, it is impossible to increase the alcohol content by relying on the sugar content of grapes themselves, and white sugar must be added.The added amount of white sugar can be calculated according to the following formula.For example, the amount of white sugar (12-8.4) X 1.8=6.48g is needed to brew wine with 12 degrees of alcohol (sugar content of grape is 15%).If the sugar content of grapes is 20%, the sugar content is (12-11.2) X1.8=1.44g (1.8 here is calculated according to theory, that is, 1.8g of white sugar is needed to brew a degree of wine).The 6.48g and 1.44g obtained are the amount of 100ml grape juice. If it is 1kg grape juice (i.e. 1000ml), the amount of sugar added is 64.8g and 14.4g respectively.Taking this as the base number, it is calculated according to the amount of grape juice.Supplement sugar timely.Generally, it is better to add it during the peak fermentation period.The addition amount of white sugar is determined according to the sugar content of grape juice used in wine making and the alcohol content required for wine production.Control the product temperature.Tasting temperature is the fermentation temperature of grape juice.The optimum temperature is 18 ℃ - 22 ℃.Low temperature, not easy to ferment;High temperature is easy to cause mixed bacteria infection.At this temperature for about 12 days, the sugar in the grape juice is basically exhausted. It will be left for 2-3 days, and then the first separation will be carried out by siphoning.Extract the supernatant, put it into the pre washed vats and jars, and seal it for aging.It shall be filled without any gap, so as to prevent contamination of miscellaneous bacteria in the air.A little edible alcohol can also be sprayed on the wine (because the specific gravity of alcohol is less than that of wine, it floats on the wine surface, which can isolate the air and prevent foreign bacteria pollution, and also prevent the white film on the wine surface).After 20 days, the second separation is still carried out by siphon method. After separation, it still needs to be stored for 3-5 months.
Technological process: material selection → kneading → juice filtration → standing → absorbing supernatant → adding sugar and fermentation at 18 ℃~22 ℃ → standing → absorbing supernatant for aging → separating and storing → finished products.
Sorghum liquor
Distilled liquor: It is a kind of distilled liquor, which is made of fruit, milk, sugar (molasses, sugar cane, sugar beet), grain and other raw materials, fermented by yeast, distilled to obtain a colorless and transparent liquid, and then matured and blended to produce an alcoholic beverage with a transparent alcohol concentration of more than 20%, sorghum liquorThe brewing process can be divided into starter making and wine making according to the sequence
Steps such as mixing and filling
Music making
Aspergillus and steamed sorghum (sorghum rice) will saccharify starch (turn into glucose) and ferment to produce alcoholIn order to make sorghum wine ferment smoothly, koji making is the first stepThe so-called "starter is the mother of liquor", and the quality of koji plays a key role in the quality and output of sorghum liquorGood koji is good for fermentation
I. Wheat as the main raw material for koji making
The raw material of koji is pure wheat. If mixed with barley, corn, soybeans, etc., it will be followed
II. Grinding
Grind the wheat into flour, which is the first procedure of koji making
III. Mixing
Put the ground wheat flour into the mixer and add water to mix
IV. Warp making block
The wheat flour is mixed with water in the mixer, and then sent to the starter, which is pressed into square curved blocks, each weighing about 5kg
V. Culture of koji (reproductive Aspergillus)
After the koji is made, it is sent into the culture room (koji room) for fermentation, and koji bacteria multiply in a large number inside the kojiThis process takes about 30 days
VI. Making koji (drying)
The pieces of music that have been cultivated are moved out of the music room and stored in the shade, which is called stacking music
VII. Grinding
The dried koji pieces are yellowish brown. They must be ground into koji powder before they can be mixed with sorghum rice for wine making. So far, the koji making work has been completed
The quality of koji is closely related to the temperature control during the koji making period, and the temperature control is completed by using natural air, so air becomes the largest resource and key to the koji makingJinmen has good air and water quality. The koji produced is naturally selected, and the sorghum wine brewed is naturally different from others
make wine
I. Soaking
Send the sorghum into the soaking pool and soak it in water for 24 hours
II. Cooking
The soaked sorghum is boiled in a boiler, commonly known as "steamed sorghum rice", or "steamed rice" for short
III. Cooling
After the cooking of the sorghum rice is completed, it is sent to the rice cooler by conveyor belt, and the husk is added during the transportation, so that the sorghum rice will not be too viscous and the cooling will be accelerated
IV. Mixed starter
Put the cooled sorghum rice mixed with rice husk into the starter mixer, add granular starter powder, mix the sorghum rice and starter powder evenly with the starter mixer, and then pour them into the fermentation tank
V. Fermentation
After 10 days of fermentation, distill the wine
VI. Distillation (the first liquor)
The fermented sorghum rice is manually poured into the distillation pot to obtain the "first liquor". Because the first liquor has a sorghum flavor, it must be mixed to improve the taste and flavor
VII. Re mixing koji and re fermentation
The sorghum dregs after the distillation of the first liquor are taken out of the pot and cooled by adding rice husks. Then, the koji powder is added to mix evenly and sent to the fermentation tank for further fermentation for 12 days
VIII. Re distillation (second liquor)
The "second wine" is less sorghum flavor, more fragrant, mellow and smooth
During the distillation process, the liquor flows out, and the alcohol concentration of the first distillate is above 80%, which is called "the head of liquor", and slowly decreases. The alcohol concentration of 20%~40% is called "the tail of liquor"The liquor is collected and stored separately according to the alcohol concentration. The liquor is 60~70% Daqu liquor and 50~60% sorghum liquor
Mixing and filling
In order to make the liquor even and consistent in quality and cater to the taste of consumers, it is necessary to mix, also known as blending, the "blending" of different alcohol concentrations, fractional distillation, and years in different proportions to achieve the balance of color, aroma, and tasteThen it is filled in glass bottles or porcelain bottles. Before filling, it needs to be stored in the cellar for several days (usually more than 6 months) to make the new wine spicy after aging (ripening), remove the bad taste and improve the taste
Distiller's yeast
Announce
edit
Wine cellar
Know that wine must be addedDistiller's yeastBut I have never known the essence of Qutiller.Only modern science can solve the mystery.The reason for adding koji to liquor making is that there are a large number of microorganisms growing on the koji, as well as enzymes (amylase, saccharifying enzyme, protease, etc.) secreted by microorganisms, which haveBiocatalysisIt can accelerate the transformation of starch and protein in grains into sugar and amino acids.Sugar is decomposed into ethanol under the action of yeast enzymes, that is, alcohol.Tillers also contain many such enzymes, which have saccharification effect. They can convert starch in the tiller itself into sugar and then into ethanol under the action of yeast.At the same time, distiller's yeast itself contains starch and protein, which is also the raw material for wine making.
A famous Japanese microbiologist, Professor Seiichiro Sakaguchi, believes that this is even comparable to the four great inventions of ancient China, which is obviously frombioengineering technologyIt is inferred from the important position of science and technology today.With the development of the times, the methods created by the ancient Chinese people will increasingly show their important role.
type
The origin of Jiuqu cannot be examined. The earliest words about it may be the words "If you are making wine, you can only make wine" in the Book of Songs.According to scientific principles, distiller's yeast actually evolved from moldy grains.The production technology of distiller's yeast in the Northern Wei Dynasty《Qi People's Essential Skills》It was the first time that it was comprehensively summarized in the Song Dynasty and reached a very high level.It is mainly manifested in: complete varieties of distiller's yeast, perfect technology, especially in the southDittyThe saccharification and fermentation power are very high.Modern distiller's yeast is still widely used in the brewing of yellow rice wine and white liquor.In terms of production technology, due to the mastery of microorganism and wine making theory, the development of distiller's yeast has jumped to a new level.
The original distiller's yeast is a kind of moldy or germinated grain. People can improve it to make distiller's yeast suitable for wine making.Due to the different raw materials and production methods used, the natural conditions in the production areas are different, and the varieties of koji are rich and colorful.Roughly in the Song Dynasty, the types and manufacturing technology of Chinese distiller's yeast were basically finalized.Later generations have made some improvements on this basis.The following are the types of Chinese distiller's yeast:
Classification system
According to koji making materials, there are mainly wheat and rice.Therefore, they are called wheat koji and rice koji respectively.There are many kinds of koji made of rice, such as Xiaoqu made of rice flour, Hongqu or Wuyi Hongqu made of steamed rice, and Miqu (Aspergillus oryzae).
It can be divided into raw wheat koji and cooked wheat koji according to whether the raw materials are ripe or not.
According to the additives in the starter, there are many kinds. For example, those added with Chinese herbs are called medicine starter, and those added with beans are called bean starter (peas, mung beans, etc.).
According to the shape of the curve, it can be divided intoDaqu(straw wrapped music, brick music, hanging music) and small music (cake music), free music.
According to the source of microorganisms in koji, it can be divided into traditional koji (natural inoculation of microorganisms) and pure koji (such as rice koji inoculated with Aspergillus oryzae, rhizopus koji inoculated with Rhizopus, and koji inoculated with Aspergillus niger).
Technological evolution
Original Wine Yeast
The most primitive in ChinaSaccharification starterThere may be several forms: Qu, Tiller, or a mixture of Qu and Tiller.
In primitive society, due to improper preservation, grains would become moldy or germinate after being affected with damp, and the moldy or germinated grains could be fermented into wine.Therefore, these mouldy or germinated grains are the most primitive distiller's yeast and also the fermentation raw materials.
Maybe for a period of time, there was no difference between moldy grains and germinated grains, but at least there was a strict difference between qu and tiller in the Shang Dynasty.Because the appearance and function of germinated grains and moldy grains are different, people can easily manufacture them in different ways. Therefore, in ancient times, there were two kinds of things that can be used to brew wine.Mouldy grains are called koji, and sprouted grains are called tillers.
Sanqu to Chunqu
From the perspective of music making technology, the most original form of Chinese music should be Sanqu, not block music.
Sanqu, that is, loose distiller's yeast, is made from milled or crushed grains with microorganisms (mainly molds) growing on them under certain temperature, air humidity and moisture content.Sanqu has been used for thousands of years in the history of music making in China.For example, the ancient "Huangzi Qu" and Miqu (especially Hongqu).
Block starter, as its name implies, is a kind of wine starter with a certain shape. Its preparation method is to add an appropriate amount of water to raw materials (such as flour), knead them evenly, fill them into a mold, press them tightly, make their shape fixed, and then cultivate microorganisms under a certain temperature, moisture and humidity.
There are several words in Shuowenjiezi written in the Eastern Han Dynasty, all of which are annotated as "cake music".The Simin Yueling of the Eastern Han Dynasty also recorded the method of making block music, which shows that block music has become very common in the Eastern Han Dynasty.
In the Northern Wei Dynasty, represented by the techniques of making koji and tillering in Qi Min Yao Shu, Chinese wine koji reached a relatively mature stage in terms of variety and technology.It is mainly reflected in: establishing the dominant position of block music (including southern rice music);The variety of distiller's yeast increased;The saccharification and fermentation ability of distiller's yeast was greatly improved.China's distiller's yeast manufacturing technology began to spread to neighboring countries.
Sanqu and Chunqu not only reflect the difference in the appearance of the starter, but also the difference in the saccharification and fermentation performance of the starter.The fundamental reason lies in the difference in the species and quantity of microorganisms propagated in koji.
In terms of starter making technology, the manufacturing technology of block starter is more complex, the process is longer, and a lot of manpower is needed in the process of starter making.Before making wine, you must also break the lumpy distiller's yeast.Why did the ancients do so much?The reason is that the performance of block music is better than that of sanqu.In principle, the microorganisms growing on Chinese distiller's yeast are mainly molds. Some mold hyphae are very long, which can tangle with each other on raw materials. Loose starter making materials can naturally form blocks.There are many kinds of microorganisms on koji, such as bacteria, yeast, mold.The distribution of the relative number of these different microorganisms in different parts of koji is also different.Some experts believe that Rhizopus with good liquor making performance can survive and reproduce in koji, which plays an important role in improving alcohol concentration.The use of koji is more suitable for the process of double fermentation (that is, converting the sugar generated from saccharification into alcohol while saccharifying).
Cake music in the Western Han Dynasty is only the original form of block music.It may also be made by hand.In the Northern Wei Dynasty, there was a special mold for making block music《Qi People's Essential Skills》It is called "Fan" in Chinese. There are iron circular models and wooden rectangular models, and their sizes are different.For example, in Qi Min Yao Shu, the "divine melody" is formed by hand, 2.5 inches in diameter and 9 minutes in thickness. Another kind of music called "stupid melody" is formed by foot pedal with a wooden mold of 1 foot square and 2 inches in thickness.At that time, only one layer of block music was placed on the ground, rather than several layers stacked as recorded in the Tang Dynasty literature.The use of the mold can not only reduce labor intensity and improve work efficiency, but also unify the appearance and size of the yeast. The quality of the produced yeast is relatively uniform.The rectangular mold is better than the circular mold.The stacking of curves saves more space.More importantly, it laid a foundation for the later stacked pieces in the chamber to cultivate bacteria.On the one hand, pedal bending can reduce labor intensity, and more importantly, the bending can be stepped more closely to reduce the fragmentation of block bending.In a word, the development from Sanqu to Cake Qu, from round block Qu to square block Qu, is the result of people's continuous summing up experience, selecting the best and eliminating the bad, all in order to better conform to the objective law of Qu making.
Development of wheat koji manufacturing technology
stayHan dynastySince then, wheat koji has been the main variety of wine making in the north, and later spread to the south.
Industry operation
Announce
edit
According to the data released by the national statistics, the total output of the brewing industry from January to June 2012 was 35.0734 million kiloliters (including beverage liquor and fermented alcohol), an increase of 7.20% year on year;The total industrial output value of the whole industry was 358.734 billion yuan, up 23.15% year on year;The industrial sales value reached 350.078 billion yuan, up 23.32% year on year;The export delivery value of the whole industry was 3.055 billion yuan, up 18.72% year on year.
From January to June 2012Enterprises above designated sizeThe output of liquor reached 5.352 million kiloliters (65 degrees, commodity volume), up 17.20% year on year.Among them, the cumulative output in the first quarter was 2.8487 million kiloliters, and the cumulative output in the second quarter was 2.5033 million kiloliters.Among all provinces and cities, Sichuan ranked first with a total output of 1471200 kiloliters, accounting for 27.48% of the total industrial output;The second is Shandong Province. In the first half of 2012, the cumulative output exceeded 500000 kiloliters, and Henan Province ranked the third with a total output close to 500000 kiloliters;In the first half of the year, the liquor output of Jiangsu and Liaoning provinces was close to 400000 kiloliters, while that of Hubei, Jilin, Inner Mongolia and Anhui provinces was between 200000 and 300000 kiloliters;Other provinces and cities with a total liquor production of more than 100000 kiloliters include Guizhou, Heilongjiang, Hebei and Beijing.In terms of growth rate, among the three major liquor producing provinces, Sichuan's growth rate is lower than the national average, while Henan's growth rate is negative. Only Shandong's production growth rate is higher than the national average;Other provinces and cities whose output growth rate is higher than the national average are Jiangsu, Liaoning, Hubei, Jilin, Guizhou, Heilongjiang, Hebei, etc.
From January to June 2012, the total production of beer in China reached 23.988 million kiloliters, an increase of 4.85% compared with the same period in 2011.The output in the first quarter was 8.9912 million kiloliters, with a growth rate of 0.41%;The output in the second quarter was 14.9969 million kiloliters, with a growth rate of 7.70%.In terms of provinces and cities, Shandong ranked first with a total output of 3417100 kiloliters, accounting for 14.24% of the total output;The second is Henan Province and Guangdong Province, with beer production of about 2.2 million kiloliters;Next, Hubei, Liaoning, Zhejiang and Jiangsu, the third tier provinces, had a total output of 1-1.5 million kiloliters in the first half of 2012;Heilongjiang Province, Sichuan Province, Fujian Province, Beijing, Guangxi Zhuang Autonomous Region, Anhui Province, Hebei Province and other provinces and regions also have a total output of more than 700000 kiloliters.Compared with beer production in the same period of 2011, the cumulative beer production in Jiangsu, Fujian and Anhui declined in the first half of 2012;However, the output of Henan, Hubei and Guangxi increased significantly year on year, with the growth rate exceeding 20%.
In the first half of 2012, the national cumulative output of wine was 608500 kiloliters, up 17.51% year on year.The output in the first quarter was 279100 kiloliters, and that in the second quarter was 329300 kiloliters.Among all provinces and cities, Shandong's total output of wine is 231200 kiloliters, accounting for 37.99%;Jilin Province ranks second with a total output of 156800 kiloliters, accounting for 25.76%;In addition, Henan's wine output in the first half of 2012 was 79700 kiloliters, accounting for 13.09%, ranking the third in China;Hebei Province, Liaoning Province, Heilongjiang Province, Shaanxi Province and Tianjin City have accumulated output of 10000-50000 kiloliters;Other regions are less than 10000 kiloliters.Compared with the output in the same period of 2011, the wine output in Henan Province, Tianjin, Beijing, Gansu Province, Inner Mongolia Autonomous Region and other places has decreased by different degrees. The regions with rapid growth rate are Jilin, Liaoning, Heilongjiang, Shaanxi, Xinjiang, Ningxia and Shanxi Province.
January June 2012Fermented alcoholThe cumulative output was 4.1953 million kiloliters, with a growth rate of 7.85%.Among them, the cumulative output of alcohol in the first quarter was 2.2764 million liters, and the cumulative output of alcohol in the second quarter was 1.9189 million liters.In the first half of 2012, the industry achieved a total industrial output value of 36.354 billion yuan and an industrial sales output value of 34.404 billion yuan;The industry's export delivery value was 260.72 million yuan, up 3.57% year on year.According to customs data, the export volume of unmodified ethanol with a concentration higher than 80% from January to June 2012 was 15.886 million liters, down 17.63% year on year;The export volume of modified ethanol was 6.2903 million liters, up 1.15 times year-on-year.
From the perspective of the liquor industry, the high-end liquor market is developing well, and high-end liquor enterprises have successively started to expand their production capacity. In 2011, the cumulative output of liquor was 10256000 kiloliters, with a year-on-year growth of 30.7%.2、 The third tier liquor has a good development trend and the price has risen.The Golden Triangle strategy of liquor has been launched in succession, driving the development of Sichuan liquor.The sales channels, marketing models and policy environment of liquor have changed greatly, and online and TV shopping have become the main means of marketing.
From the perspective of the wine industry, in 2012, the consumption tendency of consumers in the wine industry changed greatly, and consumers preferred low alcohol wines.Famous domestic wine enterprises such as Changyu announced that they will expand their business in Guangdong in the next three years, select top wineries in the world, and jointly expand the domestic market.Businessmen began to change their marketing strategies and attach importance to the young consumer groups after the 1970s and 1980s.South African wine has become a best-selling commodity, and liquor chain stores have developed rapidly.
From the perspective of the yellow rice wine industry, the output of yellow rice wine has maintained a double-digit growth for seven consecutive years. In 2012, yellow rice wine will enter a period of comprehensive development.Rice wine has attracted many new consumer groups. The ratio of core and non core regions of rice wine consumption has changed from 9:1 in 2003 to 6:4 in 2010. The development potential of rice wine is gradually emerging.In the National Twelfth Five Year Plan, it is also clearly emphasized that the development of the yellow rice wine industry should, on the basis of retaining the tradition, strengthen innovation, expand the varieties and products of yellow rice wine, and develop innovative products suitable for various regions.Therefore, under the guidance of the planning, rice wine will usher in a new development.
From the perspective of the beer industry, China's beer industry in 2011, although affected by the global economic recovery, import price rise, uncertainty of domestic economic development caused by inflation expectations and other factors, is also facing the double pressure of rising production costs and market supply exceeding demand. However, through structural adjustment, scientific and technological progress, energy conservation and consumption reduction and other effective measures, efforts were made to change the growth mode,The beer industry still shows a sustained and stable growth momentum.In 2011, the beer production was 48.988 million kiloliters, up 10.7% year on year.
