Part of rice is sweet. The sweetness of yellow rice wine is produced by hydrolyzing starch in glutinous rice into glucose through Rhizopus in koji and amylase secreted by yeast, and then glucose can be decomposed into ethanol and water. Sweetness is determined by the number of koji and fermentation time.

At the initial stage of fermentation, a small amount of air can be reserved to promote the rapid propagation of fungi and accelerate the fermentation speed; When fungi grow and reproduce, oxygen should be prevented from entering, so as to avoid glucose being oxidized into carbon dioxide, which will lead to sour rice wine.

Therefore, attention should be paid to controlling the fermentation time during fermentation. Too long fermentation time is easy to make the wine taste too big, and insufficient fermentation time will make the rice wine not sweet enough.

Efficacy and function of sweet wine

1. Enhance immunity: Glutinous rice wine is rich in amino acids, vitamin C and other ingredients, which can effectively balance the diet and enhance immunity.

2. Improve the metabolism of the human body: Glutinous rice wine is rich in B vitamins, which can help the human body to oxidize carbohydrates and ensure the normal operation of the nervous system, circulatory system and digestive system.

3. Prevention of cardiovascular diseases: glutinous rice wine is rich in flavonoids and has good antioxidant activity, which can prevent cardiovascular and cerebrovascular diseases, improve vascular permeability and reduce vascular fragility; In addition, it can also prevent and treat hypertension, cerebral hemorrhage, coronary heart disease, angina pectoris and other diseases in the elderly to a certain extent.