Shunde Red Rice Wine [Special Product of Shunde, Guangdong]

What is Shunde Red Rice Wine? Authentic Shunde specialty: Shunde red rice wine

Summary:Do you want to know what Shunde red rice wine is? This article is a detailed introduction to the special product of Shunde, Guangdong Province - Shunde Red Rice Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shunde Red Rice Wine. The full text takes about 6 minutes to read, mainly including the basic introduction of Shunde Red Rice Wine and its nutritional value? What are the product characteristics of Shunde red rice wine? The production method of Shunde red rice wine, etc

Basic Introduction of Shunde Red Rice Wine

In the Song Dynasty, due to its remote location, the Lingnan region was plagued by "miasma", which posed a great threat to the people. Therefore, the Song government implemented preferential policies for Lingnan, allowing folk brewing, which led to the popularity of brewing in Lingnan. In addition, the Lingnan region is rich in rice, and the production process of rice wine is simple, the brewing time is relatively short, and its light and delicious taste is deeply loved by the locals. Among numerous rice wines, red rice wine holds an irreplaceable position in Lingnan wine culture due to its prominent rice aroma and preference for light and delicious soybean aroma. Shunde is one of the important birthplaces of Guangfu red rice wine

(1) High alcohol content: alcohol content of 40% to 60% vol, total amount of acid esters ≥ 14mmol/L, β - phenylethanol ≥ 15mg/L, solid content ≤ 0.4g/L

(2) Low alcohol liquor: Alcohol content of 18% to 40% vol, total amount of acid esters ≥ 12mmol/L, β - phenylethanol ≥ 30mg/L, solids ≤ 0.5g/L

Colorless or slightly yellow, clear and transparent, without suspended solids or precipitation; Clear and elegant aroma, prominent rice fragrance; Smooth and mellow, with a refreshing aftertaste

The production method of Shunde red rice wine

Process flow

Steaming → Cooling → Adding koji → Saccharification and fermentation → Distillation → Storage → Brewing → Blending → Filtration → Finished product

Processing points:

1 Steaming and boiling. Rice and red rice are steamed and boiled until fully cooked without rotting, filling, or clumping

2. Spread cold. Cool the rice to 28-33 ℃ by blowing and pumping

3. Add music. Grind the yeast and add it evenly to the cooled rice

4. Saccharification and fermentation. Mix rice and water in a ratio of 1:1.6 to saccharify and ferment the rice. The temperature during the main fermentation period is controlled at 32-37 ℃, and the fermentation period is 13-18 days

5. Distillation. Adopting a kettle type distillation vessel, indirectly heated by steam, and controlling the temperature of the liquor to be ≤ 38 ℃

6. keep in storage. Store in a dark place for at least 30 days

7. Brewing and soaking. Put the cooked fat pork which has been soaked in high Baijiu for more than one year into the brewing container, and add the stored and clarified rice wine for soaking and aging. The aging time is set to 6-19 days according to the environmental temperature, alcohol content and product requirements

8. Blending. Mix different batches of base liquor together according to quality requirements