Shaoxing rice wine

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Small jug of Shaoxing rice wine Taidiaojiu , the cylindrical upper part is the closure made of clay and is knocked off with the tool on the jug
Shaoxing rice wine Huadiaojiu in a glass

Shaoxing rice wine or Shaoxing jiu ( Chinese : 紹興酒 / 绍兴酒; Pinyin : shàoxīngjiǔ ) is a rice wine from the city of Shaoxing in the Chinese province of Zhejiang , southwest of Shanghai . It is an alcoholic beverage produced by the saccharification and fermentation of rice with, depending on the type, an alcohol content of 13 to over 19%, a golden yellow to nut brown color and a taste that is reminiscent of sherry .

Shaoxing jiu or Shaoxing rice wine is not a synonym for "rice wine". The production of wine from rice and other grains has a tradition in China that goes back more than 4,000 years, and a number of different beverages have emerged from it. The generic term Jiu (Chinese: 酒; jiǔ) describes alcoholic beverages made from different fermented raw materials, including milk, as well as spirits and liqueurs. Huangjiu (Chinese: 黄酒; huángjiǔ) are wines made from grains, in most cases rice, that are fermented with different microorganisms and in different processes. Huangjiu takes the place of wine in Europe in Chinese culture.

Rice wine was offered as a sacrifice to the spirits of the deceased for millennia, and the rice schnapps Baijiu (Chinese: 白酒; báijiǔ ) is still used for this purpose in southern China . Rice wine is a popular drink, especially in southern China, where it is consumed at weddings and other celebrations. Baijiu and Huangjiu are the most famous Chinese alcoholic beverages and are considered national drinks.

Shaoxing rice wine is the best known among the wines made from rice and is considered to be of particularly good quality. Its manufacturing process is a protected intangible cultural asset of the People's Republic of China and it is only allowed to be manufactured in Shaoxing City. There is also a production and marketing of “Shaoxing rice wine” in the Republic of China (Taiwan) , which does not recognize the restrictions of the People's Republic. Shaoxing rice wine is often warmed up to a temperature of 35 to 40 ° C in winter before consumption and drunk as an aperitif from rice bowls, in summer it is usually drunk cold, also with ice cubes. Because of its high content of amino acids, which exceeds that of beer and grape wine, and its full taste, it is also called "liquid cake". It is widely used in Chinese cuisine, for example for marinating meat, and is used in traditional Chinese medicine. It is one of the most famous rice wines in all of China and internationally and is exported to more than 50 countries.

sorts

Various types of wine jugs

Shaoxing rice wine is divided into several types, which differ significantly from one another, according to the fermentation process used, the different ingredients and starter cultures, and the type and duration of post-fermentation and storage. The temperature during fermentation influences the proportion of sugar that is converted into alcohol. Fermentation at a high temperature makes the yeast age faster and the fermentation process is shortened, so that the result is a sweet or sweet rice wine. At a low temperature, more sugar is converted into alcohol, resulting in a dry rice wine with a higher alcohol content. Chinese consumers generally prefer a sweet or sweet rice wine. Other varieties are defined by other deviations in the manufacturing process or in the composition of the raw materials, so the sugar and alcohol content in the mash can be increased by using rice wine instead of water.

In addition to the sweetness, the color is a characteristic feature of the different varieties. It is caused by color pigments in the grain or the starter cultures used, by the addition of caramel or the formation of melanoidins during post-fermentation or storage. As with many wines, the taste of Shaoxing rice wine and its varieties is determined by a vast number of chemical compounds that, when combined, give the impression of a balanced mixture of sweetness, acidity, bitterness, sharpness and full mouthfeel. Young rice wines often create a slightly burning impression, due to the high alcohol content, while in the long-stored varieties the alcohol was partially converted into other flavoring compounds or bound to water molecules.

Without taking different brand names into account, a distinction is made between more than ten varieties, the most important ones are described below.

Yuanhongjiu

Yuanhongjiu (Chinese: 元 红酒; yuánhóngjiǔ ), literally translated “red winner” or “red winner”, is the most widely produced variety among the Shaoxing rice wines. Its name is derived from the traditional red color of the jugs, it is a rice wine with a golden yellow color, and today the drink is mainly bottled. With a sugar content of less than 5 grams per liter, Yuanhongjiu is a dry rice wine with an alcohol content of more than 15 to 16.5%.

Jiafanjiu

Jiafanjiu (Chinese: 加 饭 酒; jiāfànjiǔ ), also written Chiafan, is a dry variety of Shaoxing rice wine with a yellow-orange color and a high alcohol content. The literal translation is "wine with added rice", because the proportion of rice in the raw materials is higher, and Jiu Yao is used as a second starter culture .

The higher proportion of rice in the mash leads to a faster temperature rise, so the ingredients are mixed together at a temperature two to three degrees lower than that of the Yuanhongjiu, and Jiafanjiu can be fermented during the winter. The higher proportion of rice causes the main fermentation to be extended to 10 to 15 days. Before the jugs are filled, they are filled to 20% of their volume with stored wine, which protects against acidification during secondary fermentation and leads to a higher alcohol content in the wine. Squeezing out the fermented mash is more difficult than with Yuanhongjiu because of the higher proportion of solids. After pasteurization and filling into bottles or jugs, the Jiafanjiu is stored for three to five years, occasionally for up to 20 years. Jiafanjiu has a sugar content of less than 10 grams per liter, and its alcohol content is between 16.5 and 17.5%.

Shaoxing rice wine Huadiaojiu , aged 10 years
Three Shaoxing rice wine bottle labels , the two on the right from Huadiaojiu

Huadiaojiu

Huadiaojiu (Chinese: 花雕 酒; huādiāojiǔ ), literally “wine with engraved flowers”, because traditionally flowers were engraved on the jugs. According to tradition, this wine was buried in ornate jugs when a daughter was born and dug up at her wedding to entertain the wedding guests. This custom is no longer continued, but huadiaojiu is usually stored for several years or decades and presented in richly decorated jugs or bottles. Its sugar content is 5 to 30 grams per liter, making it a semi-dry rice wine with an alcohol content of more than 16%.

Shanniangjiu

Shanniangjiu (Chinese: 善 酿酒; shànniàngjiǔ ), literally translated as "well fermented wine", is considered a Shaoxing rice wine of particularly high quality, and it has some special features in its production. When preparing the mash, rice wine of the Yuanhongjiu variety that has been stored for at least three years is added instead of water. The resulting high alcohol content of the mash slows down the growth of the yeast fungi. It is therefore necessary that the temperature of the ingredients when preparing the mash is 1 to 2 ° C higher than when making Yuanhongjiu so that fermentation can even start. The duration of the main fermentation is extended to 80 days and it is more difficult to squeeze the mash. At the end of the main fermentation, the mash still contains more than 7% unconverted sugar. In the finished Shanniangjiu the sugar content is more than 40 grams per liter, it is a sweet rice wine with an alcohol content of more than 16%.

Xiangxuejiu

Xiangxuejiu (Chinese: 香雪 酒; xiāngxuějiǔ ) literally "wine with the scent of snow" is similar in its manufacturing process to Shanniangjiu, but instead of adding Yuanhongjiu to the water, long-matured wine is added. This and the use of a particularly sugary form of the Jiu Yao starter culture result in a higher content of alcohol and sugar in the mash. Production usually takes place in summer, as the greater heat supports fermentation despite the high alcohol content. The main fermentation is initially started without the wine, only when the sugar content of the mash has reached its peak after two and a half days is the rice wine added and stirred. This reduces fermentation and fixes the high sugar content. Then it is stirred two or three times at intervals of three days, the container is covered with lotus leaves and sealed with a mixture of water, magnesium chloride and earth. After three to four months of subsequent ripening, the mash is pressed. The filtrate is heat-treated for clarification and, because of its high sugar and alcohol content, can be filled without sterilizing the vessels.

Xiangxuejiu is not colored with caramel and is golden yellow in color. Its sugar content is around 200 grams per liter, it is a sweet rice wine and has an alcohol content of more than 18 to 22%.

Zhuangyuanhong

Zhuangyuanhong, "the supreme red" or "red scholar", is a name for a long-aged Shaoxing rice wine, the traditional history of which is very similar to that of Huangdiaojiu. The difference is that he was buried when a son was born and the buried jugs were unearthed when celebrating his imperial diploma (" Zhuangyuan "). It is a dry Yuanhongjiu with little sweetness.

Taidiaojiu

Taidiaojiu (Chinese: 太 雕 酒; tàidiāojiǔ ) is a mixture of different Shaoxing rice wines. This does not mean that it is an inferior product, rather it is mixed together from different high-quality types of Shaoxing rice wine.

brand names

The varieties described here and distinguished by their properties are not to be confused with brand names under which the manufacturers offer Shaoxing rice wines produced by them. One example is the Zhejiang Guyue Longshan Shaoxing Rice Wine Co., Ltd. (Chinese: 古越 龍山; gǔyuè lóngshān ), a listed manufacturer of rice wine and spirits in Shaoxing. The company offers Shaoxing rice wine of various types described here under the brand name Guyue Longshan . Another well-known brand name is Pagoda (Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd., Shaoxing). Nuer Hong (女儿红; nǚ'érhóng), literally translated “red girl” or “red daughter”, is a long- aged rice wine of the Huadiaojiu variety and is specifically marketed as a gift in return from bride and groom to their wedding guests. The manufacturer Nuer Hong Wine Making General Co. is one of the smaller producers in Shaoxing.

Manufacturing

General

The production of alcoholic beverages from corn starch requires two steps, saccharification and fermentation by different microorganisms. The brewer must first add the starter cultures qu or jiuqu in order to start the saccharification of the rice starch. These starter cultures are complex mixtures of different microorganisms, primarily molds, yeasts and lactic acid bacteria . The individual manufacturers each use their own starter cultures with different strains of mushrooms, which have a significant influence on the taste of the product and make the rice wines from different producers distinguishable despite the same recipe.

  1. During the hydrolysis of rice starch with the help of the enzymes of various molds such as Lichtheimia corymbifera , Rhizopus spp. , Rhizomucor spp. , Aspergillus spp. , Mucor spp. , Emericella spp. and others produce simple sugars , this process is called saccharification.
  2. in alcoholic fermentation , yeasts such as Saccharomyces spp. , Candida spp. and Pichia spp. convert the simple sugars into alcohol.

The simultaneous saccharification and fermentation in the production of Huangjiu is the main difference between Chinese grain wine production and beer brewing, in which yeast is only added after saccharification. Only in the recent past has there been a search for ways of genetically modifying the fungi used, for example to reduce the production of undesired chemical compounds during fermentation or to accelerate the fermentation process.

Starter cultures

Qu is available in numerous varieties, differentiated according to their basic ingredient, wheat or rice, according to variants in the manufacturing process, various microorganisms, or the conditions and duration of their storage. Different types of Qu are used for purposes other than wine production, for example they are used to ferment soy cheese, meat or fish. One of two different starter cultures is used for the production of Huangjiu , Da Qu or Xiao Qu . They both cause saccharification and fermentation. Only one of the two starter cultures is used in the production of Huangjiu , with the exception of Shaoxing rice wine.

The starter cultures described here were traditionally produced as fermented grain and mostly stored in a dried state. They not only contain the necessary microorganisms, but are also nutrients and ingredients. As part of the conversion to industrial production, methods were sought to find replacements for the complexly produced starter cultures and to use the microorganisms contained in them. This has been successful for some cultures or alternative methods have been found. However, the fungal flora of the starter cultures is very complex, and many of the species of fungi contained cannot be cultivated under laboratory conditions.

  • Da Qu consists of wheat, barley, peas, beans and other legumes or grains in different proportions, there is also Da Qu made only of wheat. The microorganisms are mainly the fungus Aspergillus flavus var. Oryzae and various yeasts. Herbs can be added and there are a variety of recipes, each characteristic of a particular drink. Traditionally, the production of Da Qu was limited to the period from late spring to late autumn, today's production methods allow year-round production. The grain is ground, mixed with water and “inoculated” with Da Qu from an earlier production. There are some processes that differ in terms of temperature and the individual processing steps. The result of fermentation and subsequent drying are “bricks” from Da Qu , of which there are numerous types.
  • Xiao Qu is made from rice flour or rice bran, often with the addition of herbs. The active microorganisms here are predominantly fungi of the genera Rhizopus and Mucor , also with various yeasts. Xiao Qu does not have such a variety of raw materials as Da Qu . However, there are several different manufacturing processes and the addition of herbs results in many different varieties of Xiao Qu . The cultures are made as "cakes" from fermented rice in different shapes and sizes.

In contrast to conventional rice wines, Shaoxing rice wine is produced with a combination of two starter cultures. Qu corresponds to the described starter culture Da Qu . Jiu Yao is the second starter culture, it is used in the production of Shaoxing rice wine in the traditional process, and otherwise only in the production of other starter cultures. In the modern production of rice wine in large tanks, Jiu Yao is replaced by Jiu Mo ("Mother Jiu"), which is a concentrated culture of microorganisms and not fermented grain.

  • Mai Qu (Chinese: 麦 麴; màiqū ), Wheat Qu or Wheat Kōji, is the Qu required for Shaoxing rice wine and is made from wheat. The cleaned wheat grains are broken into three to five pieces per grain and soaked in water with occasional stirring until they have gained about 25% in weight. Then a small amount of Qu from an earlier production is added to the mass , everything is mixed thoroughly and pressed in molds into solid blocks. These blocks are removed from the mold, cut into smaller “cakes” and stacked in a room with the floor covered with rice straw and bamboo mats, and the walls rubbed with lemon juice. The “cakes” are stacked in a precisely defined brick-like manner that allows the air to circulate. Doors and windows are then closed to allow the temperature to rise, which is around 26 ° C at the beginning and can rise to over 50 ° C after three to five days due to the heat given off by the microorganisms. At such high temperatures the windows are opened to prevent spoilage of the batch, the temperature development is then reduced. The process is completed after 15 to 20 days, the Qu is dried in the air to a residual moisture content of 15 to 18% and stored for at least two months. In this finished state, the Mai Qu is a firm cake that shows greenish-yellow spores in the best quality.
  • Jiu Yao (Chinese: 酒药; jiǔyào ) consists of finely ground long-grain rice that is fermented with the addition of water and powdered water pepper as a spice with Qu Mo as a starter culture.
  • Jiu Mo (Chinese: 酒母; jiǔmǔ ) is the second starter culture used for Shaoxing rice wine, it is made from glutinous rice fermented with Mai Qu and Jiu Yao . The active microorganisms are fungi of the genus Rhizopus . The fermentation lasts seven days, then the containers are sealed and left for two to three weeks for post-maturation. During this time, the alcohol content increases to 15% or more. The mash can then be used as a starter culture, but it is also marketed as a drink under the name Kuai jiu .

Traditional production of the Yuanhongjiu variety

The Yuanhongjiu is a dry Shaoxing rice wine and the standard variety. During its production, the steamed rice is cooled with fresh water and the mixture is provided with a starter culture in order to get the saccharification going. The mashing takes place in the fall after harvest or in the winter with the best during the year harvested sticky rice and water from the south of the city Jian Lake (Chinese:鉴湖; Jianhu ), the clear for his water is known. Using freshly harvested high quality rice is important because the fat content of rice from the previous year's harvest may have gone rancid and would negatively affect the quality of the wine. In addition, only sticky rice is used for Shaoxing rice wine because it has a particularly high starch content. Other Chinese rice or grain wines are made from wheat, millet, or long grain rice. The recognized high quality of Shaoxing rice wine is mainly attributed to the quality of the local water.

A typical approach to the traditional manufacturing process requires a large container, correspondingly many small jugs, and the following ingredients: 144 kg glutinous rice, 2.5 kg Mai Qu for saccharification, 5-8 kg Jiu Mo for fermentation, 84 liters of soaking water the soured rice (Chinese: 浆水; jiāngshuǐ ) and 112 liters of water from Lake Jian. The unusual measurements are based on traditional Chinese weights. The mixing ratio of acidified soaking water to fresh water should always be 3 to 4, so that the most favorable pH value for the following fermentation is achieved. All equipment and containers used must be very clean and, where possible, sterilized before use.

The rice is polished to remove the outer layer of proteins, fats, vitamins and minerals. These substances are not required for saccharification and fermentation and could disrupt the biochemical processes. In addition, polished rice absorbs water more easily, which makes the following processes easier. The rice is washed thoroughly and soaked in water for 18 to 20 hours, then it has absorbed 25 to 30% of its weight in water. The soaking water, which has meanwhile been acidified by lactic acid fermentation, is temporarily separated off and the soaked rice is steamed until it has a gelatinous consistency. This process serves to sterilize the mass and is intended to mechanically break down the starch for subsequent hydrolysis by the amylase or glucoamylase produced by the mold . As a result, the rice should be fully cooked and still have a grainy consistency without sticking. Finally, the rice is quickly cooled to the most favorable temperature for the starter cultures, without leaving any “hot spots”.

First, the fermentation container is filled with the intended amount of water and, in this order, the soaked rice, Jiu Mo , the Mai Qu mixed with water and the retained soaking water are added. The contents of the container are then mixed well. The temperature of the ingredients should be between 24 and 26 ° C when filling, in no case more than 28 ° C. The saccharification starts immediately, the sugar-forming mushrooms in particular are initially active and there is only a slow increase in temperature. After about 12 hours, the main fermentation phase begins, where sugars are converted into alcohol and carbon dioxide, combined with violent bubble formation and a temperature rise to 30 ° C.

In addition to sugar or alcohol, the cultures also produce acids such as lactic acid and fumaric acid , which lower the pH of the mixture. This increase in acidity in turn promotes yeast growth and hinders the development of undesirable microorganisms. Maintaining the intended temperatures is of crucial importance during the entire production process. The temperature adjusted to the microorganisms used promotes their activity and also prevents the growth of foreign organisms. An important measure to reduce the temperature is to stir daily, in the phase of the strongest activity twice a day. This lowers the temperature and temporarily disrupts the activity of the microorganisms, so that less heat is generated. The temperature at the time of the first stirring is decisive for the taste of the finished rice wine, for the Yuanhongjiu a fermentation temperature of about 30 ° C is required, at which the sugar is almost completely converted into alcohol.

After 6 to 8 days, the alcohol content has increased to 13 to 14% and fermentation slows down significantly. At this point, the room temperature and the temperature of the mash are almost the same, stirring is stopped and the solid ingredients sink to the bottom of the container. Now the mash is poured into jugs of around 25 liters with a narrow neck, the openings covered with paper and sealed with lids. The jugs are stacked in three on top of each other, depending on the weather in cellars or outdoors, and rest for 70 to 80 days. During this time, fermentation continues slowly, too warm storage can make the wine acidic.

Following the secondary fermentation, the solid components are pressed out and the rice wine is filtered or sedimented. Then caramel is added to intensify the color and the rice wine is pasteurized at 88 to 90 ° C for 3 minutes. Finally, the rice wine is poured into clay jugs and sealed. Storage in the clay jugs takes one to three years, but it can also be three to five or even more. During this time, the rice wine matures without fermentation, parts of the alcohol are converted into other compounds and the aroma develops through the newly created substances.

history

drink

Rice wine was already produced in the Shaoxing area in ancient times. The name Shàoxīng for the city goes back to the 12th century, before it had different names such as Yuèzhōu or Shānyīn .

In ancient times, today's city of Shaoxing was in the Kingdom of Yue (Chinese: 越 國; yuègúo ). Written traditions from the time of the spring and autumn annals testify to the importance of rice wine in this epoch. These traditions include the spring and autumn annals of the state of Lu (Chinese: 春秋; chūnqiū ) and the Zuozhuan (Chinese: 左傳; zuǒchuán ) from the 8th to 5th centuries BC. And from a later period between 250 and 239 BC Chr. Guided book Lüshi chunqiu (Chinese: 吕氏 春秋; lǚshì chūnqiū ).

Orchid pavilion , stele with a calligraphy of Emperor Kangxi (康熙 御笔 兰亭 碑)

European oenology makes a detailed distinction between different growing areas, appellations and quality classes. In addition, the taste and quality of wines are assessed according to an extensive system of criteria with scientific standards. In contrast, the rice wine culture in China is shaped by historical traditions and stories about the good taste of rice wine.

According to tradition, Goujian (Chinese: 勾 践; Gōujiàn ), King of the Yue Empire , did not give up after his military defeat and enslavement and was finally able to turn the tide in his favor. To rebuild his armed forces, he rewarded families whose wives bore two sons with a jug of wine and a dog, and those who bore two girls with a jug of wine and a pig. Wine was a valuable commodity, sacrificed to the spirits of ancestors and attributed to promoting recovery and improving milk production in women after childbirth. The popular belief in such an effect continues to this day.

Another example takes place in the year 353 in the Shaoxing area, where the celebrated calligrapher Wang Xizhi (Chinese: 王羲之; Wáng Xīzhī) liked to gather poets and calligraphers friends around him, drank wine with them and wrote his calligraphy " Orchid Pavilion " as part of a poets' contest (Chinese: 蘭亭 序; lántíng xù) created the most important and most frequently copied calligraphy in China. In China, drinking is often associated with the arts, calligraphy, or poetry, and many great artists are said to have got their inspiration from drinking with friends.

After the 16th century, Shaoxing rice wine production increased significantly. Shaoxing wine was sold throughout China during the Qing Dynasty . Today traditional artisanal production has largely given way to industrial production, and rice wine, the most popular alcoholic drink in China, was replaced by rice beer during the 20th century. Chinese rice wine production was more than two million tons annually in 2008, including 130,000 tons of Shaoxing rice wine.

Kitchen ingredient

Shaoxing rice wine is offered as a Cooking Wine , also under the name of the high-quality varieties. These products often have an addition of salt. Shaoxing wine is generally suitable for almost all dishes in which meat is to be marinated in rice wine. There are also some specialties that call for Shaoxing rice wine, and the local Shaoxing cuisine offers an unusual variety of dishes with meat, fish or seafood marinated in wine. One example is the local variant of Drunken Chicken , which is known as Shaoxing Drunken Chicken in its own right.

Remedies

Shaoxing rice wine is widely used as a remedy in Chinese medicine and is believed to have preventive effects against cancer and diseases of the cardiovascular system. The mechanisms of action are insufficiently investigated. In animal experiments it was found that moderate consumption of Shaoxing rice wine in mice reduced atherosclerotic changes in the blood vessels to a similar extent as red wine. In contrast to other Chinese rice wines, Shaoxing rice wine has a high proportion of those compounds that are considered to be the reason for its positive effects in red wine. In addition to using Shaoxing rice wine as a preventive and healing agent, it also serves as the basis for various herbal preparations in Chinese medicine.

Legal protection

Shaoxing rice wine for cooking from the Republic of China

Place of manufacture

Shaoxing rice wine may only be produced in the city of Shaoxing, it was one of the first products of the People's Republic of China whose designation of origin was protected. For this purpose, the brands Shaoxing Huanjiu ("Shaoxing rice wine") and Shaoxing Laojiu ("old wine from Shaoxing") were registered with the Trademark Office. The brand is owned by the municipal rice wine association. On January 31, 2000, at the request of the Shaoxing Rice Wine Association , Shaoxing Jiu was approved as a geographical indication by the State Administration of Quality Control, Inspection and Quarantine. In 2005, the agency authorized three non-Shaoxing companies to use the Shaoxing Jiu name . The Shaoxing Rice Wine Association held that this was inadmissible. Nothing is known about a decision on this matter, but the three companies concerned no longer use the brand.

In 2006, 12 companies were authorized to market their products as Shaoxing rice wine; these were global corporations such as COFCO with its subsidiary COFCO Shaoxing Winery Co., Ltd. (Chinese: 中 糧 紹興酒 有限公司), but also to smaller providers. Outside the People's Republic of China, rice wine is produced in large quantities by several companies in the Republic of China and marketed as Shaoxing rice wine in the country and internationally. The production in the city of Puli by a brewery of the state-owned Taiwan Tobacco and Liquor Corporation is of particular importance .

Manufacturing process as a national cultural asset

The traditional process of making Shaoxing rice wine is considered a protected intangible cultural heritage in the People's Republic of China . It was reported by the People's Republic of China to UNESCO on May 20, 2006, as intangible cultural heritage VIII-60 on a list of 518 cultural goods, and under the protection of the " Convention for the Safeguarding of the Intangible Cultural Heritage" (English: Convention for the Safeguarding of the Intangible Cultural Heritage ) of UNESCO .

Food law

There are no special national guidelines for the quality of rice wine or Shaoxing rice wine in the People's Republic of China. The national hygiene standard GB2758-81 for fermented alcoholic beverages is decisive. It stipulates that a drink must be a clear liquid, free of precipitates, foreign bodies or strange smell or taste. The limit value for free sulfur dioxide is 0.05 grams per kilogram, that for aflatoxin B 1 is 5 µg / kg. A maximum of 50 bacteria per milliliter is permitted, with no more than three E. coli colonies per 100 ml.

The Zhejiang Province has published a quality standard for Shaoxing rice wine that sets a framework for the appearance, taste and smell and the content of sugar, acids and alcohol of various types.

Chemical composition

In an examination of ten Chinese rice wines, including two Shaoxing rice wines, using gas chromatography with mass spectrometry coupling (GC-MS), 97 volatile organic compounds were identified. This investigation and another study that primarily investigated esters, alcohols and aldehydes were able to identify significantly more different chemical compounds in Shaoxing rice wine than in rice wines from other places, and the concentration of flavoring substances was also higher.

Ester

With 26 detected substances, esters form the largest group of volatile organic compounds in the Shaoxing rice wines examined. They arise during fermentation or ripening through the esterification of fatty acids in the presence of alcohol. The succinic acid diethyl ester has a pleasantly mild scent of apples and cognac. Ethyl acetate has a glue-like odor, but when its content is higher than that of acetic acid, it gives the characteristic note of a grape liqueur wine. A higher temperature during fermentation and storage favors the formation of esters.

Aromatic compounds

2-Phenylethanol develops a typical Shaoxing rice wine scent of roses and honey

In Shaoxing rice wines, aromatic compounds made up the second largest proportion of odor-forming substances. Eleven of them were identified, the highest concentration being 2-phenylethanol , which was more concentrated in Shaoxing wines than in other rice wines. 2-Phenylethanol is produced during yeast fermentation and has a scent of roses with a characteristic note of green hyacinth. This fragrance is very much appreciated by Chinese consumers. It is used in the perfume industry because of its low odor threshold . It's also found in Gewürztraminer , rose water, and ylang-ylang oil . In addition to 2-phenylethanol, Shaoxing rice wine also contains a significant amount of benzaldehyde , which has a characteristic bitter almond scent.

Alcohols, acids and other odor-causing substances

Shaoxing rice wine is high in various alcohols and acids compared to other Huangjiu . In addition to the classic ethanol (C 2 H 5 OH), there are seven accompanying alcohols with three to nine carbon atoms. Two of them have negative properties: 2-methylpropanol has an unpleasant, intrusive wine smell, and 3-methylbutanol has a strong rancid odor. These two and 2-phenylethanol are the most important aroma-active compounds in Shaoxing rice wine because of their low odor threshold; they contribute significantly to the sensory complexity.

Among the acids, acetic acid and butyric acid are important. Due to its low odor threshold, butyric acid can convey the odor of rancid butter even in low concentrations.

γ-nonalactone smells like coconut and is probably formed by bacteria in the Mo Qu . Chen and Xu also mention 3-methylthiopropanol in Chinese rice wines, with a strongly increased concentration of an average of 13,906 μg / L compared to beer or grape wine. This connection with a cabbage-like smell is also found in soy sauces and can contribute to the aroma of the rice wine.

Investigations of the content of odor and taste-giving substances and the comparison of rice wines from different regions of China allow the conclusion that the particularly fruity fragrance attributed to Shaoxing rice wine is decisively influenced by the traditional form of production and the choice of yeast cultures becomes.

Volatile organic compounds in Shaoxing rice wines
Analysis values ​​according to Luo et al. and odor information according to Burdock
Aromatic compounds μg / l
2-phenylethanol (16,711 μg / l)
sweet scent of roses with a note of green hyacinth 		Benzaldehyde (3,540 μg / l)
bitter almond odor 		(2Z) -2-phenyl-2-butenal (967 μg / l)
cocoa scent, nutty, "green"
Ester μg / l
Succinic acid diethyl ester (6,813 μg / l)
light, pleasant note 		Ethyl lactate (4.043 μg / l)
buttery 		Ethyl acetate (3,351 μg / l)
Adhesive-like
Alcohols μg / l
3-methylbutanol (1,245 μg / l)
bitter, rancid 		2-methylbutanol (568 μg / l)
sweat odor, rancid 		2-methylpropanol (245 μg / l)
"fuzzy smell", (obtrusive, wine-like)
Furans, acids, lactones, phenols, azo compounds, sulfur compounds μg / l
Furfural (2,831 μg / l)
2-furan methanol (101 μg / l) 		Acetic acid (503 μg / l)
butyric acid (229 μg / l) 		γ-nonalactone (220 μg / l)
γ-butyrolactone (67 μg / l)
Phenol (54 μg / l)
4-ethylphenol (48 μg / l) 		Ethyl 3-pyridine carboxylate (477 μg / l) 2-thiophenecarboxaldehyde (130 μg / l)

Phenolic compounds as active antioxidants

Shaoxing rice wine contains polyphenols that act as antioxidants . A study of five Chinese wines showed that the amount of free radical reduction was related to the level of phenolic compounds. An analysis by high-performance liquid chromatography (HPLC) revealed aminophenols (especially syringic acid ) and flavonoids as ingredients . Catechins were contained in a significant concentration. Shaoxing rice wines contain potent antioxidants in amounts that vary from brand to brand. However, a comprehensive comparison with other beverages fails due to the lack of studies on this topic.

Phenolic compounds in a Shaoxing rice wine ( Guyuelongshan )
according to Que et al., In μg / ml
Phenolic acids
Hydroxybenzoic acids Hydroxycinnamic acids
Syringic acid (20.56 μg / ml)
Gallic acid (2.07 μg / ml)
Vanillic acid (1.87 μg / ml) 		p- coumaric acid (0.77 μg / ml)
ferulic acid (0.57 μg / ml)
caffeic acid (0 μg / ml)
Flavanols Flavonols
(+) - Catechin (35.81 μg / ml)
(-) - Epicatechin (0.82 μg / ml) 		Quercetol (1.02 μg / ml)
Rutin (0.33 μg / ml)
Phenol total 89.07 μg / ml
(including unnamed compounds)

Web links

Commons : Chinese Rice Beer  - Collection of Images, Videos, and Audio Files

literature

  • Marianne McKay, Alan J. Buglass, Chang Gook Lee: Fermented Beverages: Beers, Ciders, Wines and Related Drinks . In: Alan J. Buglass (Ed.): Handbook of Alcoholic Beverages. Technical, Analytical and Nutritional Aspects , 2 volumes, John Wiley & Sons, Chichester 2011, ISBN 978-0-470-51202-9 .
  • George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , CRC Press, Boca Raton, FL 2005, ISBN 0-8493-3034-3 .
  • Yu Cao et al .: A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine . In: Journal of the Institute of Brewing , Volume 116, Number 2, 2010, pp. 182-189, doi : 10.1002 / j.2050-0416.2010.tb00416.x .
  • Shuang Chen, Yan Xu: The Influence of Yeast Strains on the Volatile Flavor Compounds of Chinese Rice Wine . In: Journal of the Institute of Brewing , Volume 116, Number 2, pp. 190-196, ISSN  0046-9750 , doi : 10.1002 / j.2050-0416.2010.tb00417.x .
  • Hangyuan Guo et al .: Chinese Yellow Wine and Red Wine Inhibit Matrix Metalloproteinase-2 and Improve Atherosclerotic Plaque in LDL Receptor Knockout Mice . In: Cardiovascular Therapeutics , Volume 28, Number 3, 2010, pp. 161-168, doi : 10.1111 / j.1755-5922.2009.00132.x .
  • Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu . In: YH Hui (Ed.): Handbook of Food Science, Technology, and Engineering , CRC Press, Boca Raton, FL 2006, Chapter 173, ISBN 978-0-8493-9849-0 (Volume 4), ISBN 978-0 -8493-9847-6 (volumes 1 to 4).
  • Tao Luo, Wenlai Fan, Yan Xu: Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry . In: Journal of the Institute of Brewing , Volume 114, Number 2, 2008, pp. 172-179, ISSN  2050-0416 , doi : 10.1002 / j.2050-0416.2008.tb00323.x .

Individual evidence

  1. ↑ a b c d Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 3.
  2. ↑ a b Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 23.
  3. ↑ a b c d Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 32.
  4. ↑ a b E. N. Anderson: Zhejiang (Chekiang) Cuisine . In: Solomon H. Katz, William Woys Weaver (eds.): Encyclopedia of Food and Culture , Charles Scribner's Sons, New York, NY 2003, pp. 396-398, here p. 398, ISBN 0-684-80565-0 .
  5. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 4.
  6. ↑ Maggie Beale: The Emperor's Tribute . In: The Peninsula , Volume 7, Number 2, 2010, pp. 110–112, digitized version http: //vorlage_digitalisat.test/1%3Dhttp%3A%2F%2Fwww.pagegangster.com%2Fp%2Fdhmx5%2F112%2F~GB%3D~IA%3D~MDZ%3D%0A~SZ%3D~ double-sided% 3D ~ LT% 3D ~ PUR% 3D, accessed on February 9, 2014.
  7. ↑ a b c d Guang-fa Xie: Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods . In: Journal of the Institute of Brewing , Volume 113, Number 3, 2007, pp. 272-279, here p. 272, doi : 10.1002 / j.2050-0416.2007.tb00287.x .
  8. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 30
  9. ↑ a b Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 32–33.
  10. ↑ a b Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 34.
  11. ↑ a b c d Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 34–35.
  12. ^ Yuan-Kun Lee: Microbial Biotechnology: Principles And Applications. 2nd Revised edition , World Scientific Publishing 2006, ISBN 9812566767 .
  13. ↑ a b Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 33.
  14. ↑ Gong Wen: Lifestyle in China , China Intercontinental Press, Beijing 2007, ISBN 978-7-5085-1102-3 , Google Bookshttp: //vorlage_digitalisat.test/1%3D~GB%3D33DE2sJEjH0C~IA%3D~MDZ%3D%0A~SZ%3DPA109~ double-sided%3D~LT%3DGoogle%20Books~PUR%3D , accessed February 9, 2014.
  15. ^ Pauline D. Ioh: Ambrosia and white liquid fire . In: China Daily , November 21, 2010, online , accessed February 9, 2014.
  16. ↑ Yu Cao et al .: A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine , p. 183.
  17. ^ A b Marianne McKay, Alan J. Buglass, Chang Gook Lee: Fermented Beverages: Beers, Ciders, Wines and Related Drinks , p. 219.
  18. ↑ Shuang Chen, Yan Xu: The Influence of Yeast Strains on the Volatile Flavor Compounds of Chinese Rice Wine , p. 190.
  19. ↑ a b c d e Xinliang Mo, Wenlai Fan and Yan Xu: Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage . In: Journal of the Institute of Brewing , Volume 115, Number 4, 2009, pp. 300-307, here p. 300, ISSN  2050-0416 , doi : 10.1002 / j.2050-0416.2009.tb00385.x .
  20. ↑ a b c Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 29.
  21. ↑ Dianhui Wu et al .: Isolation of a haploid from industrial to Chinese rice wine yeast for metabolic engineering manipulation . In: Journal of the Institute of Brewing , Volume 119, Number 4, 2013, pp. 288-293, doi : 10.1002 / jib.97 .
  22. ↑ a b c d Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 24.
  23. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 25.
  24. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 5-8.
  25. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 13-15.
  26. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 24-25.
  27. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 27.
  28. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 27-29.
  29. ^ Zhengping Li: Chinese Wine. 3rd edition , Cambridge University Press 2011, ISBN 0521186501 .
  30. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 29-30.
  31. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 31.
  32. ↑ Tao Luo, Wenlai Fan, Yan Xu: Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry , pp. 172-173.
  33. ↑ Eric Henry: The Submerged History of Yuè . In: Sino-Platonic Papers , Volume 176, May 2007, p. 17, ISSN  2157-9687 , Online PDF 1.1 MB, accessed on February 6, 2014.
  34. ^ Paul A. Cohen: Speaking to History. The Story of King Goujian in Twentieth-Century China , University of California Press 2008, ISBN 0520255798 .
  35. ↑ Hangyuan Guo et al .: Chinese Yellow Wine and Red Wine Inhibit Matrix Metalloproteinase-2 and Improve Atherosclerotic Plaque in LDL Receptor Knockout Mice , p. 162.
  36. ↑ Hangyuan Guo et al .: Chinese Yellow Wine and Red Wine Inhibit Matrix Metalloproteinase-2 and Improve Atherosclerotic Plaque in LDL Receptor Knockout Mice , p. 166.
  37. ↑ without author: A little goes a long way . In: Shanghai Daily , January 13, 2009, online , accessed February 9, 2014.
  38. ↑ Lian Zhong: The legal protection of geographical indications of origin in China , Herbert Utz Verlag, Munich 2014, also dissertation at the Ludwig Maximilians University Munich, ISBN 978-3-8316-4322-6 , p. 163, Google Bookshttp: //vorlage_digitalisat.test/1%3D~GB%3DyRCFAgAAQBAJ~IA%3D~MDZ%3D%0A~SZ%3D163~ double-sided%3D~LT%3DGoogle%20Books~PUR%3D , accessed on 9 . February 2014.
  39. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , pp. 35-36.
  40. ↑ Faxin Huang, David Tiande Cai, Wai-Kit Nip: Chinese Wines: Jiu , p. 35
  41. ↑ a b c d Tao Luo, Wenlai Fan, Yan Xu: Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry , p. 175.
  42. ↑ a b Yu Cao et al .: A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine , pp. 184-187.
  43. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , p. 425.
  44. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 536-537.
  45. ↑ a b Shuang Chen, Yan Xu: The Influence of Yeast Strains on the Volatile Flavor Compounds of Chinese Rice Wine , p. 194.
  46. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 1522-1523.
  47. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 132-133.
  48. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 919-920.
  49. ↑ Shuang Chen, Yan Xu: The Influence of Yeast Strains on the Volatile Flavor Compounds of Chinese Rice Wine , pp. 192-194.
  50. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 186-187.
  51. ↑ a b Tao Luo, Wenlai Fan, Yan Xu: Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry , p. 178.
  52. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 1377-1378.
  53. ↑ Tao Luo, Wenlai Fan, Yan Xu: Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry , pp. 176–177.
  54. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , pp. 1551-1552.
  55. ↑ George A. Burdock: Fenaroli's handbook of flavor ingredients. Fifth edition , p. 587.
  56. ↑ Fei Que, Linchun Mao, Xin Pan: Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds . In: Food Research International , Volume 39, Number 5, 2006, pp. 581-587, ISSN  0963-9969 , doi : 10.1016 / j.foodres.2005.12.001 .