1. Raw materials and technology: Fermented grains or rice are fermented by distiller's yeast (a special microbial yeast), and the fermentation time is generally short. The main raw material of mash is glutinous rice, which is fermented by sweet wine koji, and the fermentation time is long. In the production process, mash is the dregs produced in the process of brewing mash, which contains a lot of nutrients and enzymes.
2. Taste and mouthfeel: Lao Zao is a sweet wine with mellow and sweet taste. However, the mash tastes sweet and sour and has a certain wine aroma.
3. Alcohol: The alcohol content of the wine is generally between 5% and 8%. The alcohol content of mash is relatively low.
4. Usage: Because the mash is mellow and sweet, it is suitable for making various dessert foods. Mashed potatoes are usually used to wrap jiaozi or other cooking spices.