Traditional Chinese Aged Fermented Wine: Fermentation Process, Recipe & Home Production Guide (Part 2)
In short: Traditional Chinese Aged fermented wine — Fermentation Process, Recipe & Home Production Guide (Part 2). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1250 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Aged fermented wineAged Fujiu belongs to the sweet wine and yellow wine category and is a local traditional product with a long history.Its characteristics include a unique style of clear and transparent, rich aroma, mellow taste, sweet and refreshing taste.In recent years, the quality of aged Fu wine has steadily improved. In the 1973 rice wine competition in four provinces and one city in East China, it ranked first among 99 kinds of rice wine in the country. It has a high reputation and has been continuously rated as one of the provincial high-quality rice wines. In 1980, at the second wine evaluation meeting in the province, the aged Fu wine won the Jiangxi Province Quality Certificate. …
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