Shaoxing rice wine is a very good kind of rice wine. It has a very high status in terms of alcohol in our country. There are also taboos on drinking Shaoxing rice wine. Below, I will sort out the taboos on drinking Shaoxing rice wine. Information, hope you all like it!
Taboos of drinking Shaoxing rice wine
Not suitable on an empty stomach
People absorb alcohol slowly when they are full, but absorb it quickly when they are fasting. Easy to get drunk.
It is not advisable to drink rice wine quickly
When drinking rice wine, you should drink it slowly, relax your rhythm, calm your mind, and fully enjoy the taste of the wine. This is real drinking. Shaoxing wine is rich in nutrients. Drinking it slowly is easy to absorb. It is a good way and a good state.
It is not advisable to drink mixed drinks
If you mix different kinds of wine, you will get drunk easily, and it will have side effects, such as gastric discomfort and headache.
Don’t overdo it
Yellow rice wine has a mild taste, but don’t underestimate it because it has more stamina after being drunk. Generally, the amount of liquor you drink is half a catty of white wine. Don’t drink more than eight taels of rice wine. This is better. And drinking it regularly in moderation is good for your body.
It is not advisable to take a shower after drinking.
Taking a shower after drinking will easily consume the glucose stored in the body. A sharp drop in blood sugar levels can lead to a sharp drop in body temperature, and in severe cases can cause shock.
Shaoxing yellow’s aroma and taste
Sweetness
Sugars mainly produced by the hydrolysis of rice and wheat koji, mainly glucose, maltose, etc. Classes have species. In addition, sweet amino acids, 2, 3-butanediol, glycerol produced during fermentation, as well as dextrin, polyols, etc. left over from fermentation. These substances are all sweet, which gives Shaoxing wine a moist, plump, and thick inner quality. It has a sweet and sticky feeling when drinking.
Sour
Acid has the effect of increasing the richness and reducing the sweetness. There are more than 10 kinds of organic acids in Shaoxing wine, mainly lactic acid, acetic acid, succinic acid, etc. This sour taste mainly comes from the oxidation of rice, koji, and newly added pulp water and aldehydes, but most of them are produced by yeast metabolism during the fermentation process. Among them, volatile acids such as acetic acid and butyric acid are the main substances that cause a mellow feeling; volatile acids mainly including succinic acid, lactic acid, tartaric acid, etc. are the main substances that cause aftertaste. If the acidity is insufficient, the wine will tend to be bland and boring; if the acidity is too high, it will be bitter and rough; only a certain amount of a variety of acids can form a unique wine flavor that is sweet, refreshing, and mellow. The so-called "old" and "tender" of wine refer to the acid content, which plays a vital buffering role in the taste of wine. Shaoxing Rice Wine Shaoxing Rice Wine Album
Bitterness
The bitter substances in the wine are very sensitive to taste and last for a long time, but it is not necessarily a bad taste. . The bitter taste of Shaoxing rice wine mainly comes from certain amino acids, tyrosol, methylthioadenosine and amines produced during the fermentation process. In addition, the sugar color will also bring a certain burnt and bitter taste. Just the right amount of bitterness makes the taste refreshing and gives the wine a special flavor.
Spicy taste
Spicy taste is not the taste that drinkers pursue, but it is an indispensable flavor in Shaoxing rice wine. It is composed of alcohol, higher alcohols and acetaldehyde, with alcohol as the main component. Moderate spiciness can increase appetite. Without moderate spiciness, it will lack a sense of taste like ordinary drinks.
Umami
The umami taste is unique to rice wine and is very popular among drinkers, and the umami taste of Shaoxing rice wine is more obvious than other rice wines. The umami flavor in Shaoxing rice wine comes from glutamic acid, aspartic acid, etc. among many amino acids, as well as peptides and nitrogen-containing bases produced by protein hydrolysis. These substances all have an umami taste. In addition, substances such as succinic acid and 5-nucleotides produced by yeast autolysis also have an umami taste.
Astringency
The astringency of Shaoxing rice wine is mainly composed of lactic acid, tyrosine, isobutanol and isoamyl alcohol. Appropriate astringency can give the wine a strong and soft taste.
The chemical components of the above six flavors of Shaoxing rice wine restrict and influence each other, and harmoniously blend together to form the unusual color, aroma and taste of Shaoxing wine.
Shaoxing rice wine is amazing for its clear yellow color, mellow sweetness, and fragrant aroma.
Classification of Shaoxing rice wine
If distinguished by sugar content, Shaoxing rice wine can be divided into four categories: Yuanhong wine, Jiafan wine, Shanshu wine, and Xiangxue wine.
Yuanhong wine, also known as Zhuangyuanhong, is named after the vermilion painted on the outside of the altar wall in the past. It is a bulk product of Shaoxing rice wine. It is a dry rice wine with a sugar content of less than 15.0g/l.
Jiafanjiu, also known as Huadiao wine, is the best variety of Shaoxing rice wine. As the name suggests, rice wine is made by reducing the amount of water in the raw material ratio. It is a typical representative of semi-dry rice wine, with a sugar content of approximately 15.1-40.0g/l.
Shanjiujiu is a double wine made from Yuanhong wine that has been stored for 1 to 3 years instead of water. The wine is dark yellow in color, has a fragrant aroma, a rich texture and a sweet taste. Shanjiujiu is a high-quality mother wine and a typical representative of semi-sweet rice wine, with a sugar content of 40.1-100.0g/l.
Xiangxue wine is brewed by using 45-year-old tank-fired rice wine instead of water. It is also a double wine. The wine body is white, like white snow, and is a typical sweet rice wine. Representative, the sugar content is above 100g/l.