Wine and Chinese Culture:
The origins of fermenting and drinking wine in China go far back in
time. Chinese ancestors either used wine as a libation to their
forefathers to express reverence, or enjoined it by themselves while
writing poetry, prose, or toasted their relatives and friends during
a feast. Wine thus enriched the colorful life of the Chinese people.
As early as in the Shang dynasty of the 18th through 11th centuries
B.C., use of grains to make wine had become widespread. The
development of Chinese wine-making techniques accelerated after the
3rd century A.D. Each part of the nation used different grains to
produce yeast.
About Rice Wine:
Rice wines had been the most popular alcoholic drinks for Chinese in
ancient times, and are still one of the popular alcoholic beverages,
especially in South China.Rice wines are popular among all classes
of the native population. They are consumed in very large quantities
during festivals, at social gathering, especially in winter. They
are served on holidays and at wedding ceremonial in the homes of
country people as well as urban dwellers. They are normally warmed
to about 35 to 40.It can also be served at room temperature.
Rice Wine History:
Early rice wine-brewing techniques before Xia Dynasty ( 21th century
B.C.- 16th century B.C.) were not well recorded. However, we found
the first reference to the existence of this rice wine in the "Jia
Gu Wen" ( inscriptions on bones or tortoise shells of Shang Dynasty,
c. 16th-11th century B.C.). At least three types of alcoholic drinks
made from cereals were mentioned in the Jia Gu Wen.
The first being -"Jiu" it was probably made from cereals which have
been scarified and fermented by Jiu Qu ; The second is "LI" it was
made from malted cereals and was similar to primitive beer; and
finally the third is: "Chang", it was a kind of quality rice wine
flavoured by adding tulip.
Yellow Wine:
Yellow Wine is the most popular wine in China. It has a clear
orange yellow color with a fragrant smell. It contains 17 amino
acids required by human body and it is a low density nourishing
wine.
What is Shaoxing Rice
Wine?
As we know rice wine has been made in China since 2500 B.C. Shaoxing
rice wine is a brown rice from the Shaoxing area, and is considered
the best rice to make wine. The first step in this process is called
steeping. This is when the rice is put into a large vat of water for
18-20 days. Then the rice is cooked with steam. This is followed by
a fermentation process where the steamed rice is added to water and
wheat yeast, and then fermented for 90 days. In the next process the
solids are separated from the liquid. It is then (the liquid is
pasteurized at 194 F temperature). The liquid is then aged in 24
liter earthen barrels for 5 years.
Now various batches are blended to create a final product with
consistent flavor and aroma. The blend is again pasteurized at 176 F
for 30 minutes in this earthen bottle. This wine in its present
earthen container only gets better with time, i.e., it ages and
becomes more flavor full with time.
The health benefits
of this wine are legendary in Chinese history and medicine. A little
wine like this every day will do wonders for your body and spirit.
We all know that the body needs essential amino acids that it cannot
manufacture by itself. Well they are here in this wine and more. It
can not found in wine made from grapes.
There are
no sulfites in this wine. The amino acids
(mg/l) in Shoaxing Rice are
Aspartic acid 307.7; Threonine 334.4; Serine 348.1; Glutamic acid
418.1; Glycine 287.4; Alanine 596.9; Cystine-Valine 278.9;
Methionine 64.9; Isoleucine 186.7; Leucine 493.6; Tyrocine 306.0;
Phenylalanine 351.4; Lysine 431.2; Histidine 130.4; Arginine 599.6;
Proline 515.4; Tryptophan-Hydroxyproline-Total 5648.0 (mg/l)
