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Alcoholic drinks from China
In China the name yangmei jiu (bayberry wine) covers two different drinks. The fermented style is made like grape wine, by fermenting the fruit juice with added sugar and wine yeast for 10–15 days. The integrated style, in the study's recipe, mixes the juice with edible alcohol and involves no fermentation. The Korean maesil-ju and Japanese umeshu described here are plum drinks infused in spirit.
| Chinese bayberry juice, pitted, homogenised and filtered3 kg (one batch) | 12 °Brix, 101 g/L sugar, titratable acidity 10.3 g/L as citric acid, pH 2.90[miao2023] |
| SucroseTo 22 °Brix | [miao2023] |
| Sulfur dioxide (as potassium metabisulfite)50 mg/L, twice | Once before fermentation and once after pressing[miao2023] |
| Wine yeast (Saccharomyces cerevisiae)0.2 % (m/v) | [miao2023] |
| Starter | defined-culture wine yeast for the fermented style; none for the steeped style |
Total time across the recorded steps: 9 days – 18 days
What changes: The fruit is pitted, crushed and its juice strained through gauze
Bayberries are pitted and homogenised and the juice filtered through gauze. For mulberry, the pulp can be kept, which holds more phenolics and anthocyanins. Output: fruit juice (or pulp, for mulberry).
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
In China the name yangmei jiu (bayberry wine) covers two different drinks. The fermented style is made like grape wine, by fermenting the fruit juice with added sugar and wine yeast for 10–15 days. The integrated style, in the study's recipe, mixes the juice with edible alcohol and involves no fermentation. The Korean maesil-ju and Japanese umeshu described here are plum drinks infused in spirit. Made in 5 steps over 9 days – 18 days. The longest step, ferment, takes 6–15 days (Miao Y 2023) and runs at 17–20 °C (Miao Y 2023). Saccharomyces cerevisiae and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 6–15 daysReported[miao2023][wang2026] | Ferment |
|---|---|---|
| Temperature | 17–20 °CReported[miao2023][wang2026] | Ferment |
| Acidity | pH 4.9 → 3.49Measured[wang2026] | Ferment |
Bayberry wine covers two products. The fermented style makes alcohol from the fruit's own sugar plus added sugar, and tastes drier and more acidic, with a more complex set of alcohols and esters. The integrated style (called integrated bayberry wine in the study) mixes the juice with edible alcohol in the tested recipe; it keeps more sugar, more red pigment and more β-caryophyllene, the key bayberry flavour compound, and no fermentation takes place.
No safety limits specific to these wines were found. The tested bayberry recipe heats the juice to 85 °C for 15 min and adds sulfite before the yeast; the mulberry recipe uses sulfite and pectinase with no heating step.
Every number is labelled with how it is known. How this atlas is made
Chinese bayberry ripens over only about 30 days in June and July and keeps two days at 20 °C, so much of it is processed, including into wine. Records of goji wine go back at least to the Han dynasty.
