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Alcoholic drinks from Qinzhou
A 6th-century recipe from the Qimin Yaoshu for a coarse wheat qu from Qinzhou and the spring wine brewed with it. Roasted wheat is milled coarsely, trodden into large square cakes and left on beds of mugwort in a sealed room for three weeks. The qu is soaked in river water collected at the end of the first month, and double-steamed millet is fed to it seven times, every other day.
| Wheat, free of insects | Roasted slowly until fragrant and yellow, not scorched, then milled coarsely[qmys-ws][qmys-siku] |
| Mugwort (艾) | Cut a few days ahead, weeded and wilted in the sun[qmys-ws][qmys-siku] |
| Spring-wine qu1 dou | [qmys-ws][qmys-siku] |
| Millet (黍), double-steamed7 dou | [qmys-ws][qmys-siku] |
| River water4 dou | Drawn on the last day of the first month; salty well water will not do[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (coarse wheat qu, ben qu) |
Total time across the recorded steps: 31 days – 39 days
What changes: Wheat is roasted slowly until fragrant and yellow, then milled coarsely
Made in the seventh month. The wheat is roasted in a large cauldron over a slow fire, stirred without a pause by a long-handled ladle tied to a stake, until it smells good and turns yellow. It is milled coarsely, because finely milled qu makes the wine hard to press. Output: coarse roasted wheat meal.
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
A 6th-century recipe from the Qimin Yaoshu for a coarse wheat qu from Qinzhou and the spring wine brewed with it. Roasted wheat is milled coarsely, trodden into large square cakes and left on beds of mugwort in a sealed room for three weeks. The qu is soaked in river water collected at the end of the first month, and double-steamed millet is fed to it seven times, every other day. Made in 7 steps over 31 days – 39 days. The longest step, incubate on mugwort in a sealed room, takes 21–26 days (Jia Sixie). Moulds forming a five-coloured coat does most of the fermenting.
| Main step | 21–26 daysReported[qmys-ws][qmys-siku] | Incubate on mugwort in a sealed room |
|---|
This qu is a coarse ben qu made from roasted wheat alone, trodden into large square cakes and grown on mugwort, unlike the divine qu of chapter 64, which mixes steamed, roasted and raw wheat in small hand-made cakes. It is weaker, so one dou ferments only 7 dou of grain, and the wine is fed seven times instead of three or four.
The text says to wash the grain very clean and to keep any salty smell off the brewer's hands, or the wine will spoil and not last the summer. Salty well water will not do for washing the grain or steaming it. This qu grows wild moulds, and the five-coloured coat the text looks for is no test for toxins. In nuruk, a related Korean wheat starter, 14 of 61 samples held more than 15 ppb total aflatoxins, Korea's limit for cereal products. In drinks brewed from that nuruk only aflatoxin G1 was found, at 0.3 ppb, a transfer of about 1.2–1.3 % [yun2020]. The qu also soaks in river water, and the text records no boiling of it; contaminated water can carry diseases such as cholera and typhoid [who-water]. This is a 6th-century recipe, not a tested method. A 2025 review of Chinese rice wine names ethyl carbamate, a potential carcinogen that forms from ethanol and nitrogen compounds during fermentation and storage, and biogenic amines as its main safety concerns; it speaks of rice wine in general, not of this recipe.
Hazards the sources name: Aflatoxin-forming Aspergillus flavus in nuruk, a related Korean wheat starter; 14 of 61 samples held more than 15 ppb total aflatoxins by ELISA (not measured in this qu).
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66, 笨麴餅酒 (coarse qu cakes and wine), compiled by Jia Sixie in the 6th century. The text says it is best if the second addition is made before the Cold Food festival in spring. The book also says that all its method wines (法酒) use spring-wine qu. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
