Lao rice wine is a product of high-quality glutinous rice and Xiaogan characteristic distiller's yeast (Fengwo distiller's yeast) fermented by Rhizopus (and a small amount of Mucor and yeast), and its chemical composition and physical state have changed greatly.

Among them, starch is converted into small molecules of sugar, protein is partially decomposed into amino acids and peptides, and the changes of lipid and the combination state of vitamins and minerals have effectively promoted the improvement of its nutritional function.

Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced in the fermentation process have greatly improved its taste.

Extended data:

Characteristics of Lao rice wine

1, Xiaogan regional characteristics. The world is interesting to say: "Nine birds in the sky, Hubei guy on the ground." Xiaogan is located in the center of Hubei, and the word "Lao" just reflects the characteristics of Xiaogan in Hubei;

2. Antique traditional flavor. This rice wine uses Zhuhu Pearl glutinous rice with clear water and rich soil and Fengwo distiller's yeast with Xiaogan traditional characteristics as raw materials. The fermentation process adopts traditional manual technology, and no additives can be added in the production process, so as to ensure pure fragrance, original flavor and good local characteristics. This is a guy with traditional characteristics.

3. After it was put on the market, Lao rice wine was deeply loved by consumers, and other manufacturers followed suit to produce Lao rice wine. Nowadays, "Lao rice wine" has become a special term for Xiaogan characteristic rice wine.

Baidu Encyclopedia-Laomijiu