Yellow rice wine is one of the oldest wines in the world. It originated in China, only found in China, and its brewing technology is unique. Daixian yellow rice wine adopts the typical production technology in the north. As early as the Song Dynasty, there was a record in the wine monograph "Wine Name" that it was "golden and crisp for generations"; The poem "Jin Bo is intoxicated with Yanmen State, and there are six autumns in the world" comes from Zhao Bingwen, the minister of Jin Dynasty, and Jin Bo refers to state yellow rice wine; Daixian yellow rice wine was praised as "full of color, flavor, sweetness and sourness" at the National North Qingdao Yellow Rice Wine Appraisal Meeting in 1984. 1993 sold well in North China market, and drinking Daixian yellow rice wine became a fashion at that time. Daixian yellow rice wine was originally produced by small-scale family workshops, and the market access threshold was low. Later, due to its traditional processing skills and quality assurance, it survived the competition and gradually developed. The brewing technology of rice wine in Daixian county has become a provincial intangible cultural heritage protection project, and now it is actively applying for a national intangible cultural heritage protection project. With the support and leadership of the county party Committee and government, the yellow rice wine industry has been revitalized, and its protection measures are naturally essential. For example, protect old technicians and workers, give play to the role of "passing on, helping and leading", train young management talents in the form of further study, and promote the inheritance and development of traditional production; Keep the traditional yellow rice wine production technology, avoid using chemicals and modern equipment, build a yellow rice wine production technology exhibition workshop and reproduce the traditional production technology; On the basis of state support, 10% of the funds are extracted from the profits every year for the exploration and protection of yellow rice wine brewing techniques. In addition, a five-year development plan from 20 1 1 to 20 15 has been formulated, including the establishment of a yellow wine brewing technology seminar in Daixian County, the unified planting of 350 mu of millet base, patrol management by special personnel to ensure the supply of pollution-free raw materials, and the establishment of a yellow wine brewing technology exhibition hall in Daixian County.
The reason why Daixian yellow rice wine tastes unique is that it comes from local crops, such as millet. Because of the large temperature difference between day and night and the long growth cycle, the quality of millet produced in Daixian County is higher than that in other surrounding areas. Secondly, water is the mother of wine, and the Hutuo River traverses the whole territory of Daixian County from east to west, with gravel strata under the north and south mountains. Gravel plays a unique filtering role in the process of groundwater flow. Deep groundwater is sweet and can be directly drunk, which is the best water for wine making. Thirdly, the brewing process of Daixian yellow rice wine seems simple, but many technological processes such as koji-making, fermentation, ripening, boiling and caramel frying can only be operated by experienced technicians and controlled by eyes, hands and nose. Some experiences can only be understood according to different climatic conditions and cannot be expressed in words. Some technical requirements have not yet formed specific theoretical indicators, and they are all mastered by experience, which is a typical intangible cultural heritage from the perspective of production skills.