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Alcoholic drinks from Xi'an and Guanzhong, Shaanxi, China
Choujiu, "thick wine", is a sweet, milky rice wine from Shaanxi. Steamed glutinous rice is mixed with a little xiaoqu starter and fermented about a week at a cool room temperature, then the whole mash is beaten smooth instead of being pressed clear, and it is flavoured with osmanthus.
| Rice for one batch25 kg | Steamed 25 min[lu2000] |
| Xiaoqu starter50 g | Rice-based starter cake (xiaoqu)[lu2000] |
| Osmanthus flowers | For flavour; the Lu study is of osmanthus (guihua) choujiu[lu2000] |
| Starter | koji/qu/mold-starter (xiaoqu) |
Total time across the recorded steps: 7 days
What changes: Glutinous rice is steamed until the grains are just soft
Output: steamed glutinous rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Choujiu, "thick wine", is a sweet, milky rice wine from Shaanxi. Steamed glutinous rice is mixed with a little xiaoqu starter and fermented about a week at a cool room temperature, then the whole mash is beaten smooth instead of being pressed clear, and it is flavoured with osmanthus. Made in 4 steps over 7 days. The longest step, ferment in a cool room, takes 7 days (Lu Z.-M 2000) and runs at 22 °C (Lu Z.-M 2000). Aspergillus oryzae, which the Wikipedia outline names as the mould that turns the rice starch to sugar and Yeast, which makes the alcohol do most of the fermenting.
| Main step | 7 daysReported[lu2000] | Ferment in a cool room |
|---|---|---|
| Temperature | 22 °CReported[lu2000] | Ferment in a cool room |
Choujiu keeps the whole rice. Huangjiu and mijiu are pressed or drained clear, but choujiu's mash is beaten into a thick drink, so it is sweet, cloudy and only mildly alcoholic.
For bottled osmanthus choujiu, Lu and Bai (2001) proposed steam sterilisation at 95 °C, with the sterilising formula 5'–40'/95 °C, for small and medium enterprises.
Every number is labelled with how it is known. How this atlas is made
The Wikipedia outline traces choujiu to the Tang dynasty, when the poet Li Bai is said to have praised it, and gives laoli and yujiang as older names. Today Xi'an is known for it.
