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Starters and koji from Shaoxing, Zhejiang
Linfan jiumu is the traditional yeast mother for Shaoxing rice wine. Steamed glutinous rice is cooled by showering it with water, mixed with jiuyao and shaped round a central well; once sweet liquid fills the well, wheat qu and water are added and the mash ferments in jars. The finished mash, of at least 15 % alcohol by volume, starts the main wine batches.
| Glutinous rice | Soaked, steamed and showered with water to cool[sx-spec] |
| Jiuyao (酒药) | Mixed into the cooled rice before the well is formed[sx-spec] |
| Wheat qu (麦曲) and water | Added once the sweet liquid fills half the height of the well[sx-spec] |
| Starter | other: jiuyao, then wheat qu |
Total time across the recorded steps: 36 h – 2 days
What changes: Glutinous rice soaks under water for one and a half to two days
Output: soaked 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
Linfan jiumu is the traditional yeast mother for Shaoxing rice wine. Steamed glutinous rice is cooled by showering it with water, mixed with jiuyao and shaped round a central well; once sweet liquid fills the well, wheat qu and water are added and the mash ferments in jars. The finished mash, of at least 15 % alcohol by volume, starts the main wine batches. Made in 7 steps over 36 h – 2 days. The longest step, soak the glutinous rice, takes 36 h – 2 days (Zhejiang Liquor Industry Association (drafted…). Saccharomyces and Saccharomycopsis does most of the fermenting.
| Main step | 36 h – 2 daysReported[sx-spec] | Soak the glutinous rice |
|---|---|---|
| Temperature | 27–32 °CReported[sx-spec] | Mix in jiuyao and form a well (dawo) |
Linfan jiumu is made from cooled, showered rice with traditional jiuyao and wheat qu and ferments slowly in jars outdoors. The pure-culture yeast mother instead uses a selected yeast strain in a tank and is ready in 48 hours.
The yeast mother is a starter mash for the main wine. The draft standard asks for alcohol above 15 % vol, total acid below 5.0 g/L and uniform, plump yeast under the microscope. For food safety it points to the national hygiene code for fermented liquor production (GB 12696).
Every number is labelled with how it is known. How this atlas is made
