Nutritional old rice wine is made from high-quality glutinous rice and Xiaogan characteristic distiller's yeast (Fengwo distiller's yeast) 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, and protein is partially decomposed into amino acids and peptides. The change of lipids and the combination of vitamins and minerals effectively promote 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. Analysis of a sugar: the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to its rapid supplement of human energy and change of taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose. The reducing sugar in old rice wine is as high as 25 g/100 g, which is very helpful for puerperal recovery. Binary acid analysis: acid plays an important role in the taste of yellow rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by the root enzyme fermentation of rice starch during fermentation. The main organic acids are lactic acid, acetic acid and citric acid. The level of total acid is strictly controlled, and the total acid content per 1 00g of old rice wine shall not exceed1g.. If the acidity is too high, its nutritional value will be destroyed. It tastes bad, too. Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin is soluble in water, globulin), and how much of it will be decomposed into free amino acids and peptides during fermentation, which is very helpful for its nutritional improvement. The content of protein in old rice wine is also very high, and the content of protein per100g of old rice wine is more than 2.4g, which is higher than that of milk. The alcohol content of old rice wine is strictly controlled, generally between 1%_3.8%. Less or more will affect the unique taste and flavor of old rice wine. It is precisely because of strict control that men, women and children can eat at will, and the value is also extremely high. Four vitamins and minerals: most of these substances are contained in rice itself, mainly because their combined forms have changed, and root enzymes will also produce some vitamins during fermentation. There are mainly vitamin B, vitamin E, minerals/body building/nourishing yin and tonifying kidney. The efficacy of beauty.