The optimum temperature of yellow rice wine fermentation is 30℃-40℃, and it usually takes about 30 hours to ferment. The average room temperature in winter is about 65438 00℃. It takes about 3-5 days for the microorganisms in yellow rice wine to ferment completely, and some heat preservation measures need to be taken, such as wrapping them in a quilt to raise the temperature.
If the temperature is too low, it will easily lead to the slow reproduction of microorganisms in koji, while other miscellaneous bacteria will have the opportunity to grow, so the brewed rice wine tastes sour. In the low temperature environment in winter, heat preservation measures must be taken when yellow rice wine is fermented. Otherwise, rice wine may not be fermented completely for more than a week.
Introduction of yellow rice wine
Rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is a traditional specialty wine of Han nationality. The main raw material is glutinous rice, so it is also called glutinous rice wine. Nine niang is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine is made by mixed fermentation of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast).
Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.
The above content source: Baidu Encyclopedia-Rice Wine