The production process of rice wine is essentially a process in which the raw materials undergo a series of biochemical and physical changes under the action of microorganisms such as yeast, Rhizopus and lactic acid bacteria, so the chemical composition of raw materials, the types of koji and fermentation conditions will have an impact on its quality. The specific preparation process is also very simple. After the glutinous rice is cleaned, it is steamed into rice. After the rice is cooled, it is put into the jar, sprinkled with wine medicine and sealed for a few days. The wine will sink to the bottom of the jar, and the fragrant and mellow rice wine will be brewed. When using glutinous rice as rice wine, we should pay attention to it. When mixing wine, we must let the glutinous rice cool thoroughly, otherwise, the hot glutinous rice will kill the gray mold, the rice will turn sour or smelly, and the container will be better sealed.
Otherwise the rice wine will be sour and astringent.
Because my grandmother likes to drink rice wine from my memory, and now she is 97 years old, and she can still take care of herself and think quickly. She likes to brew her own rice wine, and there are many rice wines on the market now. As a traditional low-alcohol fermented wine in China, rice wine is deeply loved by consumers because of its soft flavor, sweet and sour taste and rich nutrition. Besides using glutinous rice, we can also use yellow rice, black rice, white rice and Redmi as raw materials to brew rice wine.
Answering questions for health, the most hand-painted doctor in the nutrition industry (WeChat WeChat official account: Wang Xia Prajna)