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Na Hang yeast corn wine is a well-known product that has existed for a long time in Na Hang district, Tuyen Quang province. Within the framework of Culture - Tourism week "Back to Tuyen - 2009" in Na Hang town, Na Hang district, Tuyen Quang province, the People's Committee of Na Hang district presented the largest jar of yeast corn wine in Vietnam. This is a new record confirmed by the Vietnam Record Book Center. The wine jar is produced according to the unique recipe of the local people with a volume of 2,500 liters which is contained in a 2.9m high vase. Na Hang yeast corn wine product was also confirmed to rank 2nd in “the Top 10 famous wine specialties of Vietnam for the 3rd time" established by the Vietnam Record Book Center in that year.

(The largest jar of yeast corn wine in Vietnam, confirmed by the Vietnam Record Book Center in 2009.

Photo: https://www.sggp.org.vn)

The peculiarity of Na Hang yeast corn wine that attracts visitors every time they come to the Na Hang district is the aroma of yeast and corn combined with a mellow spicy taste.

Ethanol content (% by volume at 20oC) in Na Hang yeast corn wine ranges from 25 to 35, Methanol content (mg/l ethanol 100o) ranges from 1.562 to 1.623, Aldehyde content (mg/l ethanol 100o) ranges from 4.12 – 4.49, this quality feature creates a smoother feeling for the drinker. When used in a moderate amount, it does not cause headaches and does not affect the health of the user.

With hundreds of years of experience in making yeast and brewing wine, the ethnic people in the Na Hang district have gathered traditional experiences to make a batch of corn wine with the above characteristics.

Na Hang corn wine (Photo: Tuyen Quang provincial portal, https://tuyenquang.gov.vn)

Raw materials for the production of Na Hang yeast corn wine are yeast leaves, dried corn kernels, and spring water.

To have delicious wine, first, there must be good yeast which is synthesized from 38 types of herbs that are grown in cool climates all year round, the difference temperature range between day and night is large (from 10 to 15oC), and the average annual humidity is 85%. The large difference in day and night amplitude is one of the favorable conditions for herbs and corn plants in the Na Hang district to accumulate nutrients to create the flavor of Na Hang yeast corn wine. In addition, the year-round cool climate also creates favorable conditions for the production of yeast.

With a long tradition of wine production, people in the Na Hang district have found out the ratio of each ingredient put into the production of yeast leaves, ensuring that the Na Hang wine jar has a distinct aroma of yeast.

Herbal ingredients for making corn wine yeast

The raw material that accounts for the largest volume of 38 herbs is Gieng Do tubers (about 3kg), followed by Keng Noc Khoa tree (about 1.5kg), followed by Khau Pung tree, and Nhan Tran (about 1 kg/plant), Nam Licorice (about 0.8 kg), Son Thuc trunk and Ma De tree (about 0.4 kg/plant).

13 out of 38 types of herbs weigh about 0.3kg per plant, including Khau Vi bark; the rope and leaves of the Nuom Banana, bark and roots of the Lac Dao, Thau Tai Pau plant rope, Mia Gio tree, the bark and leaves of Tham Chang tree, bark and roots of De Poong tree, the Nau Ao tree; bark, and roots, leaves of the plant Phet Dong, the Sam Bua tree, the root of the No Nghieu tree, the bark of the roots of the Lac Pai Dong tree; and the Nha Heo tree.

10 out of 38 trees with a weight of about 0.2kg/plant: Thach Xuong Bo tree, roots and sprouts of Sa Nhan tree, Ginger tree, bark and roots of Can Cuong tree, bark and leaves of Tang To tree, leaves of jackfruit tree, tree Features of Pi Po, Lac Dam tree, betel vine, and leaves, Nha Dong wire and leaves.

04/38 trees with a weight of about 0.1kg/plant: The bark and roots of Mat Vai, Men's leaves, Bua Hac leaves, and Lemongrass tubers.

The stem and leaves of laksa leaves account for less weight than the above herbs, with about 0.06kg. Cinnamon bark and leaves, and galangal flowers have similar weights, accounting for about 0.05kg/plant. The weight of pepper is the least with about 0.03kg.

Cooled boiled water of 38 herbs is mixed with rice flour in a ratio of about 2-2.5 liters of water/10kg of rice flour. After mixing, people proceed to mold it into leaves with an average weight of about 20 - 30 grams/of fruit. Put the yeast leaves into the pot, cribriform, and warm to ferment until the yeast is dry and can be used.

From raw material to production process

In addition to the above-mentioned leaf yeast, the quality of raw corn kernels is also an important factor in creating delicious corn wine. The corn put into use must be corn grown in the Na Hang district. After harvesting, corn kernels are dried. In the past, people used their teeth to bite to feel the moisture of corn kernels. The soft bite is that the corn kernel has high moisture, so it is not eligible to be stored for year-round wine production. Today, to ensure the moisture content of corn kernels, people have used a moisture meter. When corn kernels reach about 15% moisture, they are stored and used gradually in the winemaking process. To ensure that Na Hang yeast corn wine has the aroma of corn, people have a secret to mixing the sprouted corn kernels (boiled) with spring water taken from the water from the foothills of the limestone mountains in this district. The crushed leaves are mixed with the sprouted corn (without water) in a ratio of leaves yeast to corn about 1/17. After fermenting the mixture of corn kernels and yeast leaves for 20-22 days, distillation begins with a water bath for about 3 hours. The wine obtained will be bottled in Na Hang district, Tuyen Quang province.

The geographical area includes Thuong Nong commune, Con Lon commune, Da Vi commune, Son Phu commune, and Na Hang town in Na Hang district, Tuyen Quang province.  

Center for Examining Geographical Indication and International Trademark