Keep the wine fermented at a constant temperature of about 25 degrees for 24-48 hours. ? Starch in rice is converted into monosaccharides and oligosaccharides, which is more conducive to its rapid energy supplement and taste change. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose.

Acid plays an important role in the taste of rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by Rhizopus during the fermentation of rice starch. The main organic acids contained are lactic acid, acetic acid and citric acid.

Open the lid in the middle of extended data fermentation (12 hours, 24 hours) (don't open the lid often). If there is no trend that wine aroma and rice have not formed tofu, you can put the container in warm water at 30℃ to heat it, so that the rice can't continue to ferment because of insufficient temperature.

The production process of fermented grains is very clean, so, if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), except Mao Mao, fermented grains can still be eaten.

Baidu Encyclopedia-Sweet Fermented Wine