Mash is pronounced láo zāo, with mash having the consonant l, rhyming with ao, and a diphthong; and dregs having the consonant z, rhyming with ao, and a diphthong. Mash is rice wine.

Rice wine, also known as wine, sweet wine. In the old days, it was called "sweet wine". Brewed with glutinous rice, it is a traditional Han specialty wine. The main raw material is rice, so it is also called rice wine. Brewed wine in the north is generally called "rice wine" or "sweet wine". It is a kind of sweet rice wine made by fermenting steamed rice (glutinous rice) with wine yeast (a special kind of microbial yeast).

Expanded:

Principle of Fermentation

1, Jiuyao

Jiuyao, also known as Jiu Mu (mother of wine) or Qu (quartz), is a substance that contains a large number of microorganisms, including bacteria and fungi, and is used to ferment the wine. It contains a large number of microorganisms, including bacteria and fungi, and is used to ferment a variety of foods. The raw materials, production methods, and microbial composition of the quartz for different purposes are different.

The liquor quill for mash is made from indica rice, mostly made into lumps, and is white in color. The main active ingredients are two types of fungi - root mold and yeast.

2. Fermentation process

The main component of glutinous rice is starch (a kind of polysaccharide), especially branched-chain starch. After spreading the brewer's yeast, the root molds and yeast begin to multiply and secrete amylase, which hydrolyzes the starch into glucose. This is where the sweetness of the mash comes from.