The alcohol content of rice wine made of glutinous rice is generally less than 10, which can stimulate the secretion of digestive juice and stimulate appetite. In addition, glutinous rice has the functions of nourishing stomach, invigorating qi and helping digestion. After drinking, its nutrients are more conducive to digestion and absorption, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body.

People with chills, blood stasis, rheumatoid arthritis, backache and numbness of hands and feet in their lives are advised to drink it after heating. For people with neurasthenia, trance, depression and forgetfulness, it is better to add eggs and cook soup together.

Growth process

Rice wine is produced by mixing good koji with steamed glutinous rice, adding water in proportion, heating and fermenting, and then precipitating. At present, there are three types of koji used in rice wine production: folk traditional koji, industrialized koji and purebred koji. Among them, root koji is a necessary microbial strain for all rice wine fermentation.

After soaking and cooking glutinous rice, starch particles will fully absorb water and gelatinize, which is beneficial to the saccharification of rhizobacteria, that is, the process of decomposing starch into sweet products by adding water. After the glutinous rice is inoculated with distiller's yeast, the microorganisms in it multiply and secrete amylase, so that most of the starch is saccharified into glucose, maltose and dextrin, and a small amount of glucose is decomposed into ethanol and organic acids, and a small amount of protein forms free amino acids.

After fermentation, the soluble vitamins, minerals and sugars in glutinous rice are dissolved into rice wine, which is more conducive to human absorption. During the fermentation process of rice wine, some glucose decomposes to produce organic acids, so it has a certain sour taste. These organic acids, together with glucose and other sugars, give rice wine a special flavor of sour and sweet, and aromatic substances such as alcohol, ester and acid produced during the fermentation process give rice wine a unique aroma.

The above contents refer to the people's health network-the health file of rice wine