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 the fermentation speed can be accelerated. 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.
Extended data:
Function of rice wine: Rice wine is rich in vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate appetite and refresh the mind, and has the functions of promoting qi circulation, nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for pregnant women and menstrual women to eat more, and it is a nutritional product suitable for all ages.
One: for chills, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are better;
Second, for neurasthenia, mental trance, depression and forgetfulness, it is better to add eggs to cook soup;
Rice wine can help blood circulation, promote metabolism, nourish blood and relax muscles and tendons, strengthen the body and prolong life.
Four: Maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, indigestion, anorexia and irritability, rapid heartbeat, physical weakness, lack of essence, nocturnal emission, irregular menstruation, maternal hypogalactia and anemia all have great benefits and curative effects.
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