Variety and Flavor of Yellow Wine 黄酒的种类和风味

中国的黄酒，也称为米酒（rice wine），属于酿造酒，在世界三大酿造酒（黄酒、葡萄酒和啤酒）中占有重要的一席。酿酒技术独树一帜，成为东方酿造界的典型代表和楷模。
Chinese Yellow Wine, also known as rice wine, belongs to a kind of brewed wine, and plays an important role in the world top three brewed wines (yellow wine, grape wine and beer). With highly original brewing techniques, it is regarded as the typical representative and model of the wine-brewing industry in the Orient.
黄酒是我国的主要酒种，由于色泽橙黄，称为黄酒，因其越陈越香，又叫陈酒或老酒。黄酒以糯米、梗米或黍米为原料，是一种低度发酵酒，酒精含量在15－20％之间。
Yellow Wine is the main wine variety of China, and is called as Yellow Wine for its orange color, and is also called as Mellow Wine or Old Wine for its characteristics that the longer the storage, the more fragrant the flavor is. With the glutinous rice, non-glutinous rice or glutinous millet as the raw materials, Yellow Wine is a kind of fermented wine with low alcohol content of 15-20%.
历史上，黄酒名品数不胜数。由于蒸馏白酒的发展，黄酒产地逐渐缩小到江南一带，产量也大大低于白酒。但是，酿酒技术精华非但没有被遗弃，在新的历史时期反而得到了长足的发展。
There are numerous famous Yellow Wine varieties in the history. With the development of the distilled liquors, the origins of Yellow Wine gradually narrowed down to the regions south of the Yangtze River with the outputs much lower than that of the liquors. The brewing technology essence was not abandoned, but was further developed in the new historical period.
就其用料与风味而言，黄酒可分为：
According to the seleced materials and the flavor, the Yellow Wine can be classified as follows:
（1）南方黄酒，以糯、梗米酿造，如元红酒、加饭酒等。
（2）红曲黄酒，又名福建黄酒，利用耐高温红曲酿制，如沉缸酒、乌衣红曲黄酒等。
（3）北方黄酒，用黍米酿制，如山东即墨老酒、山西黄酒等。
(1) Southern Yellow Wine, made from polished glutinous rice or non-glutinous rice, such as Yuanhong Wine and Jiafan Wine.
(2) Red Yeast Yellow Wine, also known as Fujian Yellow Wine, brewed with high temperature-resistant red yeast, such as Chengang Wine and Wuyi Red Yeast Yellow Wine.
(3) Northern Yellow Wine, made from glutinous millet, such as Shandong Jimo Old Wine and Shanxi Yellow Wine.
以酿造方法不同又可分为：
According to different brewing methods, it can be classified as follows:
（1）淋饭法：将蒸熟的米酒用凉水喷淋降温，再发酵酿造，如鲜酿酒、香雪酒等。
(1) Lin-fan method: The steamed rice wine is sprayed and cooled by cold water, fermented and brewed later. Such as Xianniang Wine and Xiangxue Wine.
（2）摊饭法：在常温下，将蒸熟的米摊开冷却或鼓风冷却，如加饭酒、善酿酒等。
(2) Tan-fan method: At normal temperature, the steamed rice is spread for cooling or through blast cooling, such as Jiafan Wine and Shanniang Wine.
（3）喂饭法：采用分批投料的办法，先以淋饭法制酒备用，然后分批加入新料（饭），促使顺利发酵。如宁波黄酒、嘉兴黄酒、江阴黑酒、丹阳甜黄酒、吉林清酒等。
(3) Rice-feeding method: The method of feeding in batches is adopted; firstly made the wine by the Lin-fan method for use; and then add new materials (rice) in batches to promote the smooth fermentation. NingboYellow Wine, Jiaxing Yellow Wine, Jiangyin Black Wine, Danyang Sweet Yellow Wine and Jilin Sake are cases in point.
绍兴加饭酒
Shaoxing Jiafan Wine
绍兴黄酒可谓是我国黄酒的姣姣者。绍兴酒在历史上久负盛名，在历代文献中均有记载。宋代以来，江南黄酒的发展进入了全盛时期，尤其是南宋政权建都于杭州，绍兴与杭州相距较近，绍兴酒有较快的发展，当时的绍酒名酒中，首推“蓬莱春”为珍品。南宋诗人陆游的诗句中，不少都流露出对家乡黄酒的赞美之情。清代是绍兴酒的全盛时期。酿酒规模在全国堪称第一。绍酒行销全国，甚至还出口到国外。绍酒几乎成了黄酒的代名词。目前，绍兴黄酒在出口酒中所占的比例最大。产品远销到世界各国。其中绍兴加饭酒在历届名酒评选中都榜上有名。加饭酒，顾名思义，是在酿酒过程中，增加酿酒用米饭的数量，相对来说，用水量较少。酒度15%左右，糖份0.5%-3%。酒质醇厚。此外，还有元红酒、善酿酒、香雪酒等酒都具有很高的品质，远销国外三十多个国家和地区。
Shaoxing Yellow Wine can be regarded as one of the best Chinese Yellow Wines. Shaoxing Wine has been prestigious in the history with records in the literature of past ages. Since the Song Dynasty, the development of Yellow Wine in the regions south of the Yangtze River has entered the prime period. Especially that the regime of the Southern Song Dynasty made Hangzhou the capital, and as Shaoxing is near from Hangzhou, the Shaoxing Wine got rapid development. Among the famous Shaoxing Wines, “Penglaichun” was regarded as the treasure. Many verses of Lu You, a great poet in the Southern Song Dynasty, expressed his appreciation and admiration towards the Yellow Wine in his hometown. The Qing Dynasty was the prime period of Shaoxing Wine with the brewing scale ranking No. 1 of the state. Shaoxing Wine was well sold all over the whole country, and was even exported to the oversea markets. Shaoxing Wine almost became the synonym for Yellow Wine. At present, Shaoxing Yellow Wine has the largest proportion in the export wines with the products sold in every country in the world. Among them, the name of Shaoxing Jiafan Wine had been on the list of each National Liquor Show. Jiafan Wine, just as its name implies, means to add the brewing rice during the brewing process with relatively less water. With the alcohol content is about 15% and the sugar content of 0.5%-3%, Jiafan Wine is mellow in quality. Moreover, there are Yuanhong Wine, Shanniang Wine and Xiangxue Wine with high quality well sold in over thirty countries and regions in the world.
龙岩沉缸酒
Longyan Chengang Wine
福建龙岩沉缸酒，历史悠久，也是黄酒的一种。在清代的一些笔记文学中，多有记载。现在为福建省龙岩酒厂所产。这是一种特甜型酒。酒度在14-16%，总糖可达22.5-25%。内销酒一般储存两年，外销酒需储存三年。该酒在1963、1979、1983年三次荣茯国家名酒称号。龙岩沉缸酒的酿法集我国黄酒酿造的各项传统精堪技术于一体。龙岩酒有不加糖而甜，不着色而艳红，不调香而芬芳三大特点。酒质呈琥珀光泽，甘甜醇厚，风格独特。
With a long history, Fujian Longyan Chengang Wine is also a kind of Yellow Wine largely recorded in the literature of the Qing Dynasty, and is mainly produced by Fujian Longyan Winery. It is a kind of strong sweet wine with the alcohol content of 14-16% and total sugar content of 22.5-25%. Wines for domestic sale are usually stored for two years, and export wines have to be stored for three years. It was entitled as National Famous Wine for three times respectively in 1963, 1979 and 1983. The brewing method of Longyan Chengang Wine integrates various traditional excellent brewing techniques of Chinese Yellow Wine. With three characteristics such as sweetness without adding sugar, bright-red color without dying and fragrance without blending, Longyan Wine is amber luster in liquid, sweet and mellow in taste, and unique in flavor.