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Starters and koji from Shaoxing, Zhejiang
Wheat qu is the saccharifying starter of Shaoxing rice wine. Red winter wheat is cracked, dampened, pressed into blocks and stacked in a warm qu room, where moulds and heat-loving bacteria from the air grow through it for about three weeks. The dried blocks are stored for two to three months, then broken up and added to the rice mash for its enzymes.
| Red winter wheat of the current year | Sieved, then cracked so each grain breaks into 3–5 pieces and the starch is exposed[sx-spec][sx-core] |
| Water | Added slowly while stirring, to 21–26 % moisture (2025 draft) or about 23 % (core-area draft)[sx-spec][sx-core] |
| Starter | spontaneous (traditional raw wheat qu, microbes from the room); defined-culture for pure-culture wheat qu (Su-16 Aspergillus flavus or another saccharifying mould) |
Total time across the recorded steps: 2.2 months – 3.2 months
What changes: Each wheat grain is cracked into 3–5 pieces
Output: cracked wheat.
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
Wheat qu is the saccharifying starter of Shaoxing rice wine. Red winter wheat is cracked, dampened, pressed into blocks and stacked in a warm qu room, where moulds and heat-loving bacteria from the air grow through it for about three weeks. The dried blocks are stored for two to three months, then broken up and added to the rice mash for its enzymes. Made in 6 steps over 2.2 months – 3.2 months. The longest step, dry, cool and store, takes 2–3 months (Liu S 2023). Saccharopolyspora and Aspergillus do most of the fermenting.
| Main step | 2–3 monthsReported[liu2023] | Dry, cool and store |
|---|---|---|
| Temperature | 30–40 °CReported[liu2023][sx-spec] | Stack in a T-pattern on husk and bamboo mats and let the blocks heat |
Wheat qu is raw cracked wheat cured for weeks and mainly supplies enzymes. Jiuyao, Shaoxing's other starter, is a small rice-flour cube incubated for about a day and a half that brings the yeasts. Unlike baijiu daqu, the core microbe found in one Shaoxing wheat qu was a bacterium, Saccharopolyspora, not a mould.
Tian et al. (2022) say huangjiu is brewed in the open with microbes from the wheat qu and the yeast starter, so pathogenic bacteria can get in, and name ethyl carbamate and biogenic amines as the main hazards of the wine. Liu et al. (2023) found that a Saccharopolyspora strain from Shaoxing wheat qu broke down biogenic amines in lab huangjiu, and note that the amines form mostly during rice soaking and fermentation, not in the qu. Neither paper tests the qu itself for these hazards. Aspergillus flavus, the species named for pure-culture wheat qu, is one of the moulds that makes aflatoxin, which can damage the liver and cause liver cancer (WHO), and Tian et al. also list aflatoxins among possible hazards of huangjiu. Liu et al. say Su-16 is also known as Aspergillus oryzae SU16 and is used in huangjiu production, and no source we read reports a toxin test of it. This page records brewery practice. It is not a home method, because a home kitchen cannot test for aflatoxin and most mould toxins survive food processing (WHO).
Hazards the sources name: Ethyl carbamate and biogenic amines, the main hazards of the huangjiu brewed with wheat qu (named for the wine, not measured in the qu); Aflatoxins, listed by Tian et al. among possible hazards of huangjiu (not measured in the qu).
Every number is labelled with how it is known. How this atlas is made
The 2025 draft defines traditional wheat qu as wheat cracked, wetted, shaped and cured by natural growth, and pure-culture wheat qu as wheat seeded with a pure saccharifying strain under controlled heat and humidity.
