Material wine can not be drunk as wine.
Materials wine inside the yellow wine accounted for 30% -50% of the weight, the other are some spices, chili peppers and so on, the taste is very different from the yellow wine.
The role of cooking wine is mainly to remove fish and meat fishy taste, increase the aroma of the dishes, salty and sweet flavors fully penetrate into the dishes.
Materials wine is good, there is a "wine" word, but it is not the same as other wine, can only be used as a seasoning, can not drink directly, but also not too much to eat, otherwise it will destroy the original nutrients.
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Expanded Information: The ingredients of cooking wine are mainly yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, hetero-alcoholic oils and leachate. The alcohol concentration is low, the content of less than 15%, while the ester content is high, rich in amino acids, so the aroma is strong, mellow flavor, widely used in cooking dishes cooking wine flavoring role is mainly for the deodorization, aroma. The wine can increase the flavor of the food, fishy and unctuous, at the same time, it is also rich in a variety of essential nutrients, and can even reduce the cooking of vegetables in the destruction of chlorophyll. The wine contains eight essential amino acids, which cannot be synthesized by the human body and need to be provided by the diet. They produce a variety of fruity-floral and toasty flavors when heated. They also produce neurotransmitters in the brain, improve sleep, help synthesize fatty acids in the body, and are good for children's physical development. Reference: