{"id":6019,"date":"2019-11-13T19:02:59","date_gmt":"2019-11-13T19:02:59","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/variety-and-flavor-of-yellow-wine-huang-jiu-de-zhong-lei-he-feng-wei\/"},"modified":"2019-11-13T19:02:59","modified_gmt":"2019-11-13T19:02:59","slug":"variety-and-flavor-of-yellow-wine-huang-jiu-de-zhong-lei-he-feng-wei","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/th\/variety-and-flavor-of-yellow-wine-huang-jiu-de-zhong-lei-he-feng-wei\/","title":{"rendered":"Variety and Flavor of Yellow Wine \u9ec4\u9152\u7684\u79cd\u7c7b\u548c\u98ce\u5473"},"content":{"rendered":"
\u4e2d\u56fd\u7684\u9ec4\u9152\uff0c\u4e5f\u79f0\u4e3a\u7c73\u9152\uff08rice wine\uff09\uff0c\u5c5e\u4e8e\u917f\u9020\u9152\uff0c\u5728\u4e16\u754c\u4e09\u5927\u917f\u9020\u9152\uff08\u9ec4\u9152\u3001\u8461\u8404\u9152\u548c\u5564\u9152\uff09\u4e2d\u5360\u6709\u91cd\u8981\u7684\u4e00\u5e2d\u3002\u917f\u9152\u6280\u672f\u72ec\u6811\u4e00\u5e1c\uff0c\u6210\u4e3a\u4e1c\u65b9\u917f\u9020\u754c\u7684\u5178\u578b\u4ee3\u8868\u548c\u6977\u6a21\u3002
Chinese Yellow Wine, also known as rice wine, belo<\/em>ngs to a kind of brewed wine, and plays an im<\/em>portant role in the world top three brewed wines (yellow wine, grape wine and beer). With highly original brewing techniques, it is regarded as the typical representative and model of the wine-brewing industry in the Orient.
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Yellow Wine is the main wine variety of China, and is called as Yellow Wine for its orange color, and is also called as Mellow Wine or Old Wine for its characteristics that the lo<\/em>nger the storage, the more fragrant the flavor is. With the glutinous rice, non-glutinous rice or glutinous millet as the raw materials, Yellow Wine is a kind of fermented wine with low alcohol co<\/em>ntent of 15-20%.
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There are numerous famous Yellow Wine varieties in the history. With the development of the distilled liquors, the origins of Yellow Wine gradually narrowed down to the regions south of the Yangtze River with the outputs much lower than that of the liquors. The brewing technology essence was not abandoned, but was further developed in the new historical period.
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According to the seleced materials and the flavor, the Yellow Wine can be classified as follows:
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\uff082\uff09\u7ea2\u66f2\u9ec4\u9152\uff0c\u53c8\u540d\u798f\u5efa\u9ec4\u9152\uff0c\u5229\u7528\u8010\u9ad8\u6e29\u7ea2\u66f2\u917f\u5236\uff0c\u5982\u6c89\u7f38\u9152\u3001\u4e4c\u8863\u7ea2\u66f2\u9ec4\u9152\u7b49\u3002
\uff083\uff09\u5317\u65b9\u9ec4\u9152\uff0c\u7528\u9ecd\u7c73\u917f\u5236\uff0c\u5982\u5c71\u4e1c\u5373\u58a8\u8001\u9152\u3001\u5c71\u897f\u9ec4\u9152\u7b49\u3002
(1) Southern Yellow Wine, made from polished glutinous rice or non-glutinous rice, such as Yuanhong Wine and Jiafan Wine.
(2) Red Yeast Yellow Wine, also known as Fujian Yellow Wine, brewed with high temperature-resistant red yeast, such as Chengang Wine and Wuyi Red Yeast Yellow Wine.
(3) Northern Yellow Wine, made from glutinous millet, such as Shandong Jimo Old Wine and Shanxi Yellow Wine.
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According to different brewing methods, it can be classified as follows:
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(1) Lin-fan method: The steamed rice wine is sprayed and cooled by cold water, fermented and brewed later. Such as Xianniang Wine and Xiangxue Wine.
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(2) Tan-fan method: At normal temperature, the steamed rice is spread for cooling or through blast cooling, such as Jiafan Wine and Shanniang Wine.
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(3) Rice-feeding method: The method of feeding in batches is adopted; firstly made the wine by the Lin-fan method for use; and then add new materials (rice) in batches to promote the smooth fermentation. NingboYellow Wine, Jiaxing Yellow Wine, Jiangyin Black Wine, Danyang Sweet Yellow Wine and Jilin Sake are cases in point.
\u7ecd\u5174\u52a0\u996d\u9152
Shaoxing Jiafan Wine
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Shaoxing Yellow Wine can be regarded as one of the best Chinese Yellow Wines. Shaoxing Wine has been prestigious in the history with records in the literature of past ages. Since the Song Dynasty, the development of Yellow Wine in the regions south of the Yangtze River has entered the prime period. Especially that the regime of the Southern Song Dynasty made Hangzhou the capital, and as Shaoxing is near from Hangzhou, the Shaoxing Wine got rapid development. Among the famous Shaoxing Wines, “Penglaichun” was regarded as the treasure. Many verses of Lu You, a great poet in the Southern Song Dynasty, expressed his appreciation and admiration towards the Yellow Wine in his hometown. The Qing Dynasty was the prime period of Shaoxing Wine with the brewing scale ranking No. 1 of the state. Shaoxing Wine was well sold all over the whole country, and was even exported to the oversea markets. Shaoxing Wine almost became the syno<\/em>nym for Yellow Wine. At present, Shaoxing Yellow Wine has the largest proportion in the export wines with the products sold in every country in the world. Among them, the name of Shaoxing Jiafan Wine had been on the list of each Natio<\/em>nal Liquor Show. Jiafan Wine, just as its name implies, means to add the brewing rice during the brewing process with relatively less water. With the alcohol co<\/em>ntent is a<\/em>bout 15% and the sugar co<\/em>ntent of 0.5%-3%, Jiafan Wine is mellow in quality. Moreover, there are Yuanhong Wine, Shanniang Wine and Xiangxue Wine with high quality well sold in over thirty countries and regions in the world.
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Lo<\/em>ngyan Chengang Wine
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With a long history, Fujian Lo<\/em>ngyan Chengang Wine is also a kind of Yellow Wine largely recorded in the literature of the Qing Dynasty, and is mainly produced by Fujian Lo<\/em>ngyan Winery. It is a kind of strong sweet wine with the alcohol co<\/em>ntent of 14-16% and total sugar co<\/em>ntent of 22.5-25%. Wines for domestic sale are usually stored for two years, and export wines have to be stored for three years. It was entitled as Natio<\/em>nal Famous Wine for three times respectively in 1963, 1979 and 1983. The brewing method of Lo<\/em>ngyan Chengang Wine integrates various traditio<\/em>nal excellent brewing techniques of Chinese Yellow Wine. With three characteristics such as sweetness without adding sugar, bright-red color without dying and fragrance without blending, Lo<\/em>ngyan Wine is amber luster in liquid, sweet and mellow in taste, and unique in flavor.
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