The raw material of yellow rice wine is rice, which contains a lot of starch. Starch is decomposed into sugar by amylase produced by Aspergillus. It is a process in which microorganisms (such as yeast) decompose organic substances such as glucose under anaerobic conditions, produce incomplete oxidation products such as alcohol and carbon dioxide, and release a small amount of energy.
Edible method
Generally, it is more common to drink yellow wine hot. The reason is that yellow rice wine also contains a very small amount of methanol, aldehydes, ethers and other organic substances, which has a certain impact on the human body. In order to minimize the residue of these substances, people usually blanch rice wine in water to 60-70 degrees before drinking, because the boiling points of aldehydes, ethers and other organic substances are low, generally around 20-35 degrees, even methanol is only 65 degrees.
Therefore, in the process of scalding yellow rice wine, these trace organic substances volatilize with the increase of temperature, and at the same time, the lipid aromatic hydrocarbons contained in yellow rice wine also evaporate with the increase of temperature.