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Alcoholic drinks from China
In China, Korea and Japan the same name, such as yangmei jiu (bayberry wine), covers two different drinks. The fermented style is made like grape wine, by fermenting the fruit juice with added sugar and wine yeast for one to two weeks. The steeped style soaks the fruit or juice in spirit or edible alcohol and is not a fermentation. Made in 5 steps over 9 days – 18 days. The longest step, ferment, takes 6–15 days (Miao Y 2023) and runs at 17–20 °C (Miao Y 2023). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 6–15 daysReported[miao2023][wang2026] | Ferment |
|---|---|---|
| Temperature | 17–20 °CReported[miao2023][wang2026] | Ferment |
| Acidity | pH 4.9 → 3.49Measured[wang2026] | Ferment |
| 3 kg (one batch) | Chinese bayberry juice, pitted, homogenised and filtered · 12 °Brix, 101 g/L sugar, titratable acidity 10.3 g/L as citric acid, pH 2.90[miao2023] |
| To 22 °Brix | Sucrose[miao2023] |
| 50 mg/L, twice | Sulfur dioxide (as potassium metabisulfite) · Once before fermentation and once after pressing[miao2023] |
| 0.2 % (m/v) | Wine yeast (Saccharomyces cerevisiae)[miao2023] |
| Starter | defined-culture wine yeast for the fermented style; none for the steeped style |
Total time across the recorded steps: 9 days – 18 days
What changes: The fruit is pitted, crushed and its juice strained through gauze
Bayberries are pitted and homogenised and the juice filtered through gauze. For mulberry, the pulp can be kept, which holds more phenolics and anthocyanins. Output: fruit juice (or pulp, for mulberry).
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
Each of these names covers two products. The fermented style makes alcohol from the fruit's own sugar plus added sugar, and tastes drier and more acidic, with a more complex set of alcohols and esters. The steeped style (called integrated wine in one study) mixes the fruit or juice with spirit or edible alcohol; it keeps more sugar, more red pigment and more of the fresh fruit aroma, and it is not a fermentation.
No safety limits specific to these wines were found. The tested recipes sterilise the juice and add sulfite before the yeast.
Every number is labelled with how it is known. How this atlas is made
Chinese bayberry ripens over only about 30 days in June and July and keeps two days at 20 °C, so much of it is processed, including into wine. Records of goji wine go back at least to the Han dynasty.
