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Chengguan District, Lanzhou, Gansu, China
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Yellow Rice Wine BP EP USP Pharma Grade stands out for its strict manufacturing standards, meant for use in pharmaceutical environments where safety, accuracy, and purity take top priority. This product, far removed from culinary or traditional beverage uses, meets the highest benchmarks set by global pharmacopeias including British Pharmacopoeia (BP), European Pharmacopoeia (EP), and United States Pharmacopeia (USP). These standards create a baseline for its use as a raw material in creating pharmaceutical solutions or as an excipient in various drugs.
Looking at the molecular setup, yellow rice wine in pharma grade format is a complex mixture dominated by ethyl alcohol, carbohydrates, and unique fermentation-derived metabolites. Its exact chemical formula shifts depending on the batch and the rice grains used, but the ethanol content consistently hits pharmaceutical-grade requirements—usually near 15-20% by volume. Components include organic acids, amino acids, and trace minerals that form during natural fermentation. In terms of appearance, the solution has a golden hue, clear translucency, and a specific density between 1.010 and 1.025 g/cm³ at standard room temperature. It pours smoothly and typically comes filtered to be free of visible solids, suspensions, or precipitates, to match rigorously tested standards.
Most pharmaceutical contexts prefer this material as a liquid: the clear, gold-amber tonic in sterilized inert packaging. Solid or powder forms demand extra processing steps—removing water, concentrating active alcohols—leading to reduced popularity due to higher risk of contamination or unwanted chemical change during drying. Density stays crucial; for liquids, specific gravity tells a lot about genuine quality, and reputable suppliers will back up their claims with density certificates. As a crystal or solid, the product loses much of its essential microstructure, the very matrix delivering its full value in drug compounding.
Sourcing pharmaceutical yellow rice wine requires knowledge of its HS Code, which controls international trade and ensures compliance at customs. The code most relevant to wine for pharmaceutical use is 2206.00.90, though some local authorities might classify differently due to ethanol concentration or denatured status. Specifications extend to purity levels: heavy metals, microbial load, and residual pesticide traces get tested and published in a full Certificate of Analysis. Each liter or kilogram shipped often carries a full traceability tag, allowing pharmacies and hospitals to check safety and authenticity at any step in the supply chain.
The base raw materials for this grade involve non-GMO glutinous rice fermented with identified yeast cultures in closed, controlled facilities. Water sources must reach drinking-water standards or higher, filtered for minerals and microbes. Stringent temperature and humidity controls during fermentation prevent the growth of mycotoxins or bacterial outgrowth. Only specific strains of Aspergillus oryzae and Saccharomyces cerevisiae are allowed; wild yeasts and environmental contaminants represent a clear health risk and must get excluded by environmental testing.
From a scientific view, the most dominant molecule driving its action is ethanol (C₂H₅OH), responsible for solvent and preservation characteristics. Yet, a host of secondary amines, aldehydes, and organic acids found in trace amounts give the wine its true spectrum of utility beyond alcohol. This mix creates a slightly acidic pH, generally in the 4.2 - 4.8 range, which slows bacterial growth and supports pharmaceutical stability. Hydrophilic molecules remain dissolved at standard concentrations, making it an excellent medium for tinctures, suspensions, or extraction processes in industrial drug production.
Yellow rice wine in pharma grade bears several clear safety designations and some marked hazards. Technicians and pharmacists ought to treat it as a potential eye and skin irritant, given the presence of ethanol and possible fermentation byproducts. Flammability remains a top concern—alcohol content puts it in the same category as other pharmacological solvents, making proper storage protocols not just a guideline but a legal requirement. GHS hazard statements call for protective clothing and restricted access to open flames or high-heat environments where vapors may ignite. On the plus side, the non-toxic nature at prescribed concentrations, lack of acute harmful byproducts (assuming BP/EP/USP conformity), and predictable evaporation profile give it broad acceptance for laboratory use and compounding.
Problems arise mainly in sourcing and applying this specialized wine. Poor storage creates spoilage or microbial spoiling, while inconsistencies in rice or yeast batches can alter final chemical content or introduce unsafe byproducts. Fake or sub-par versions have appeared in markets where pharmaceutical oversight lags, making third-party laboratory verification essential in procurement. The industry continues to push for blockchain-enabled traceability, on-site audits, and strict testing routines to guarantee safety and genuine pedigree. Education on labeling, handling, and disposal supports proper use and prevents chemical mishaps in both production sites and end-use dispensaries.
Bringing this ingredient into a pharmaceutical workflow means balancing raw practicality with safety. Having worked in environments where excipient quality dictated finished drug reliability, it became obvious that small changes in source materials, even in seemingly simple ingredients like yellow rice wine, shaped outcomes in both performance and patient safety. Putting full value in evidence—such as Certificates of Analysis, batch reports, and physical-chemical testing—prevents mistakes and creates a better, safer drug supply. Ultimately, each specification on the datasheet carries real meaning, telling both the maker and the end user about the journey from rice grain to vital pharmaceutical input.
Chengguan District, Lanzhou, Gansu, China
