Traditional brewing techniques of brewing wine

Name of China's national intangible cultural heritage: traditional brewing techniques of brewing wine

Applicant: Danyang City, Jiangsu Province

Project No.: 928

Project No.: VIII - 145

Time of publication: 2008 (second batch)

Category: traditional art

Region: Jiangsu Province

Type: new item

Applicant: Danyang City, Jiangsu Province

Protection unit: Jiangsu Danyang distillery Co., Ltd

Brief introduction to traditional brewing techniques of brewing liquor (traditional brewing techniques of sealed VAT liquor)

Applicant: Danyang City, Jiangsu Province

Brewing wine, commonly known as "yellow rice wine", is made from rice, millet, corn and other raw materials. After washing, steaming and drenching, Baiqu and Jiumu are used as saccharifying and fermenting agents, Jiangqu and high-quality water are added, and then fermented into mature mash (turbid wine), which is finally made by pressing, splashing and filtering. The brewing wine is yellow, clear and transparent, with strong aroma and mellow taste. Brewing wine is a traditional kind of wine in China. It is rich in nutrients. It has the functions of activating blood vessels, warming intestines and stomach, moistening skin, dispersing dampness, nourishing and strengthening the body. It is especially loved by people in Jiangnan. China is the birthplace of wine making. Shaoxing, Zhejiang Province, was able to brew rice wine as early as the spring and Autumn period and Warring States period. It has a history of 2400 years. In the spring and Autumn period and the Warring States period, Bailao liquor, which was made from glutinous rice and bailiaoqu, also appeared in Jinhua area. Brewing wine is mainly produced in Zhejiang, Jiangsu and Shanghai, among which Shaoxing, Jinhua and Jintan are the most famous.

Yellow rice wine is the oldest wine in China. Danyang sealed jar wine and Jintan sealed jar wine in Jiangsu Province are high-grade varieties of yellow rice wine, whose history can be traced back to the Qin and Han Dynasties two thousand years ago. It is a famous local specialty in Jiangsu Province and enjoys high reputation at home and abroad.

Jintan City belongs to the land of fish and rice. The glutinous rice planted here is large and uniform, fragrant and sticky, and white as jade. It has been a tribute to the royal family for generations. The production of excellent glutinous rice has created a unique condition for the brewing of bottle wine. The brewing technology of Danyang closed VAT wine is complex, and the technical requirements are high. It needs long-term closed VAT aging in the brewing process, so it gets its name. After brewing, the wine is brown red, amber luster, fragrant, mellow, fresh and sweet, with the reputation of "light taste, flower dew, color like spring in the cave".

As a special flavor of yellow rice wine, jar sealing wine is made of glutinous rice and local Maoshan spring water. With the continuous efforts of the technicians in the past dynasties, the brewing technology of sealed cylinder wine has become more and more mature, forming a unique culture of sealed cylinder wine, which is known as "a unique wine forest". The finished product of bottle sealing wine (photographed by Li Guoqiang) has high nutritional value and medicinal value. It has always been treasured by the world and loved by consumers.

However, with the change of modern people's eating habits, the market of thick sweet yellow rice wine is gradually shrinking, which has brought a certain impact on the production of sealed jar wine. It has become an urgent task to protect and inherit the traditional brewing techniques of bottle sealing wine in time.