The production process of Huaguo rice wine

Brewing process:

Washing Rice (Using Authentic Wuchang Rice) - Steaming Rice (Intangible Cultural Heritage Ancient Method Craft) - Distiller's Yeast (The Founder's Self Cultivated Traditional Chinese Medicine Spicy Leaf Grass as the Main Raw Material) - Initial Fermentation (3 days) - Deep Fermentation (7 days) - Mixed Double Cylinder Fermentation (15 days) - Raw Wine Testing - Pressing - Sedimentation - Filtration - Sterilization - Filling - Quality Inspection of Semiproducts - Bottle Washing and Drying - Labeling - Quality Inspection of Finished Products - Packaging

Mioh wine industry has a long history of brewing technology. The ancient method of brewing is to bring forth the new and take its essence. Our founder always upholds the spirit of craftsmanship and strictly controls quality. Our brewing techniques have been listed as inheritors of intangible cultural heritage brewing techniques.

Rice Wine Technology:

Rice wine has a sweet and mellow taste, a unique flavor, and is very popular among men, women, and children. Its production is very simple and easy to master. Sweet rice wine, also known as glutinous rice wine, is made by mixing rice and sweet wine yeast and keeping them warm for a certain period of time. The two main microorganisms that play a major role are rhizopus and yeast in sweet wine yeast. Rhizopus is a genus of fungi in the phylum Algae, order Mucor, and family Mucor. It can produce glucoamylase and hydrolyze starch into glucose. Rhizopus can also produce a small amount of organic acids (such as lactic acid) during the saccharification process. A small amount of yeast in sweet wine yeast is hydrolyzed into alcohol using the sugar produced by rhizopus saccharification of starch. So, sweet rice wine is both sweet, slightly sour, and mellow, with a comfortable taste and rich nutrition, and is deeply loved by people. People usually use commercially available koji to make sweet rice wine. Due to the unstable quality of commercially available koji, the flavor of sweet rice wine changes significantly, sometimes even making it ineffective, resulting in waste. Given this situation, based on the production principle of sweet rice wine, pure rhizopus and yeast are used to ferment rice, in order to obtain a pure and stable sweet rice wine with a pure flavor. By introducing and learning, one can understand the production principle and process of sweet rice wine, gain some microbiological knowledge and operational skills, and provide some reference for the large-scale production and deep processing of sweet rice wine. Doubai rice wine is brewed with glutinous rice and natural chrysanthemums. The aroma of the wine is mixed with the fragrance of flowers, and it is purely handmade. It not only has a good taste, but also has a full fragrance. Drinking rice wine for a long time can also improve beauty, promote appetite, accelerate gastrointestinal peristalsis, and promote digestion and absorption.