Technology helps Chinese ancient wine to open up the market

Yellow rice wine is one of the oldest alcoholic drinks in the world. It originated in China, and only in China. It is also known as the world's three major ancient wines in relation to beer and wine. About three thousand years ago, during the Shang and Zhou dynasties, the Chinese people created a unique double yeast fermentation method and began brewing a large amount of rice wine. The Jiangnan area is the most famous Shaoxing rice wine. With the development of the food industry and fierce competition among the industries, Shaoxing rice wine is actively seeking new development paths.

The added value of rice wine is the essence of Chinese wine

The value of rice wine is actually quite numerous. In recent years, people have talked about rice wine in addition to its drinking value and cultural value, but other values ​​are less. The value of rice wine has always been well known for its historical and cultural values. The added value of rice wine has not been amplified and appreciated by people.

An expert in the rice wine industry said that long ago, people used yellow rice to flush eggs for the mothers and used them to supplement their blood, soaked yellow wine with dates, drank beauty, dipped ginger with yellow wine, drank cold, and soaked in cold wine; Mei Mei, etc., drink it tastes very beautiful. The daughter of red wine and Chinese Taiwan's Xianglian blended into wine, very fragrant, containing collagen, drinking people refreshing. Shaoxing's traditional Shiquandabuji is a good product combined with rice wine... These are the added value of rice wine. In old medicine books, rice wine is still cited, and there is still huge room for the added value of rice wine.

Shaoxing rice wine is nutritious and scientifically measured to contain 21 amino acids, including 8 amino acids that are essential but not self-synthesized. Rice wine is rich in inorganic salts and trace elements. There are 18 kinds of inorganic salts that have been detected in rice wine, including calcium, magnesium, potassium, phosphorus and other constant elements and iron, copper, zinc, selenium and other trace elements.

Shaoxing rice wine is produced in the unique natural water and air temperature environment of Gugeowi. It can not be copied in other places. Like the unique yellow wine brewing art, it is the true essence of Chinese wine and the essence and treasure of wine.

Excavating the added value of rice wine to open up the market

The added value of Shaoxing rice wine is great, but how to dig the added value of Shaoxing rice wine is not only the demand of the current market competition, but also the call for the return of the added value of rice wine.

At present, medical experts and research teams have studied the protective effect of rice wine on atherosclerosis of coronary heart disease and its mechanism, and found that moderate drinking of rice wine helps reduce the occurrence of arterial disease. It is understood that her daughter’s cross-industry partnership with Tong Ren Tang has developed her daughter’s red wine, which can sell 30 million yuan a year. The first batch of 10,000 boxes have been sold out and the second batch has started production. This shows the health of Shaoxing rice wine. Health value has been recognized by people. Health wine is also the development direction of Shaoxing rice wine.

In ancient times, Ejiao used in traditional Chinese medicine was made using yellow rice wine. There are many Ejiao plants in the north, and there is a large amount of Ejiao, which has unlimited market potential. Daughter Red has partnered with Tong Ren Tang to prepare for the development of this market. The combination of Shaoxing rice wine and donkey-hide gelatin will make the rice wine market more promising.

With the increasingly fierce competition in the wine market, Shaoxing rice wine not only has to capture the frontal battlefield, but also has its own way to increase the added value of Shaoxing rice wine. The wine market like rice wine is available all over the world, and the development of high-grade cooking wine is also an increase in the added value of rice wine. This shows from the side, Shaoxing rice wine to enhance the value-added, yellow wine people should have such confidence.

New Technology Creates Potential for New Wine Product Development

Rice wine is a kind of wine with a long history and cultural background in China, and is also the most promising wine in the world. In recent years, the increasing demand for the added value of rice wine has become increasingly loud, and the wine production technology has greatly improved. The integration of new raw materials, new strains, new technologies and new equipment has created opportunities for the reform of traditional craftsmanship and the development of new products. , The product is constantly innovating and the quality of the wine continues to increase.

Diversified raw materials. In addition to glutinous rice wine, glutinous rice wine, glutinous rice wine, black rice wine, sorghum yellow rice wine, buckwheat rice wine, dried potato rice wine, and barley rice wine have been developed.

Koji pure breed. The use of high-tech means to separate excellent pure strains from traditional breweries has achieved the effect of using less meat and high liquor yield.

Science and technology. It adopts self-flow water supply, steam heating, infrared disinfection, assembly line operations and other scientific processes to produce wine with good quality and high efficiency.

Production mechanization. Steamed rice, mixed koji, squeezing, over-liquid, fried wine, and canned goods are all mechanically completed, and machinery replaces traditional manual work, reducing labor intensity, and increasing output and efficiency.

However, it is understood that the development of rice wine is still based on workshop-style production, and only about a quarter of the companies have achieved mechanized and semi-mechanized production. From the viewpoint of scale production, the degree of concentration in the rice wine industry is still low. The author believes that we must not only inherit the rice wine brewing technology, carry forward the outstanding traditional Chinese culture, but also continue to innovate so that the development of the yellow wine industry can better meet the market demand. Only modern craftsmanship and equipment combined with tradition can make ancient yellow wines look new.