The principle of brewing wine is that Rhizopus yeast can produce glucoamylase, which can convert starch in glutinous rice into glucose. Then yeast converts glucose into alcohol, and the wine becomes sweet and mellow. These two transformations are mutually inhibited, and there is an order, that is, saccharification first and then alcoholization. Therefore, the change process of wine brewing is to become sweeter and sweeter first, and then the sweetness becomes weaker and the wine flavor becomes stronger after reaching the peak.

Glutinous rice liqueur is a famous traditional snack. It is mainly brewed from glutinous rice, with rich nutrition, golden color, cool and transparent taste, mellow and sweet, and has the unique aroma and flavor of glutinous rice sweet wine. It is a precious agricultural product in Hubei, Hunan, Guangxi, Guizhou and Guangdong.

Glutinous rice sweet wine has low alcohol content and slightly sweet taste, which is suitable for men, women and children. Can help blood circulation, promote metabolism, not only strengthen the body, nourish and strengthen, but also have auxiliary treatment effects on rheumatoid arthritis, neurasthenia, decreased vitality, nocturnal emission, heavy head and irregular menstruation. It can not only be drunk alone, but also be used as a seasoning for cooking dishes.

Glutinous rice is rice from which glutinous rice is shelled. In China, it is called glutinous rice in the south and glutinous rice in the north. Glutinous rice sweet wine is brewed from glutinous rice as the main raw material, which is rich in nutrition, golden in color, cool and transparent, mellow and sweet in taste, unique in aroma and flavor, suitable for all ages, and rich in nutrients such as polysaccharides, minerals, organic acids, amino acids and B vitamins.

Method for making powdered sugar:

1. Wash glutinous rice and soak it in cold water to prepare sweet wine koji.

2. Soak the glutinous rice for more than 16 hours (put it in the refrigerator in hot weather) until a grain of rice is crushed by hand, and then put it in a pot for steaming.

3. Take out the steamed glutinous rice and put it in an oil-free and water-free container, and cool it to about 30 degrees.

4. Sprinkle a proper amount of sweet distiller's yeast on it, usually 500g of rice and 2g of distiller's yeast.

5. Pour cold boiled water several times, rub it with your hands while pouring it, until the rice grains are scattered, and stir the distiller's yeast and rice evenly.

6. Take an oil-free and water-free container, compact the mixed rice, leave a small hole in the middle, and observe the moisture.

7. Cover and seal. Wrap it in a cotton-padded coat or quilt, put a hot water bottle in the coat or quilt, and try to keep warm at about 30 degrees. Liang Zi changed the water in the thermos again.

8. After a day, the rice tasted a little sweet. Two days later, the hole is filled with most of the water, and the glutinous rice can be moved by shaking the container. At this time, the wine is very, very sweet.