Requirements: Suitable temperature and sufficient yeast.

If the temperature is low, do some heat preservation measures; If the number of yeast is insufficient, some active dry yeast can be added to help fermentation.

Rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is the traditional characteristic wine of Han nationality and most ethnic minorities in China.

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.

Extended data:

Fermentation principle:

Wine medicine, also known as yeast or distiller's yeast, 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 components of different uses of distiller's yeast are different.

The distiller's yeast is made of indica rice, mostly made into blocks and white. The main effective components are two kinds of fungi-Rhizopus and yeast.

Fermentation process:

The main component of glutinous rice is starch (a polysaccharide), especially amylopectin. After the koji was sprinkled, Rhizopus and yeast first began to multiply, secreting amylase to hydrolyze starch into glucose. The sweetness of mash comes from this.

The white fermented grains on the surface of fermented grains are hyphae of Rhizopus. Subsequently, glucose glycolysis occurs in fungal cells under anaerobic conditions.

Glucose is decomposed into alcohol and carbon dioxide;

C6H 12O6→2C2H5OH+2CO2

However, under aerobic conditions, glucose can also be completely oxidized into carbon dioxide and water, providing more energy:

C6H 12O6+6O2→6CO2+6H2O

The alcohol that has been produced can also be oxidized to acetic acid;

2C2H5OH+O2→CH3COOH+H2O

Therefore, at the beginning of the fermentation process, a small amount of air can be reserved, so that edible fungi can reproduce quickly by using a large amount of energy provided by aerobic respiration and accelerate the fermentation speed. However, after fungi proliferate, it is necessary to prevent more oxygen from entering, so that glucose can be oxidized into carbon dioxide in vain or the mash will turn sour.

To sum up, the fermentation time needs to be controlled accurately, just right: if the time is too long, the starch will decompose and the wine will taste too strong, like a drink, so it doesn't need to be chewed; If there is not enough time, the rice is not crisp or rotten, and the taste is sticky, like glutinous rice. It is best not to open it when fermenting, for one thing, oxygen will enter, and for another, it may cause mixed bacteria pollution.

Baidu encyclopedia-rice wine