Identification method of rice wine:\x0d\1. Smell the aroma: The brewed rice wine has an obvious and strong aroma of raw materials. This aroma is the aroma of burnt millet in the north (yellow wine), and in the south (yellow wine) It is the aroma of rice, and the blended rice wine not only has no aroma of the raw materials, but also has a pungent alcohol taste. \x0d\2. By feel: Pour a small amount of wine into the palm of your hand to feel its smoothness. The brewed rice wine is very sticky after drying, while the blended rice wine is basically not sticky. The reason is that the brewed rice wine contains a lot of soluble solids leached from the raw materials, while the blended rice wine does not have these solids. \x0d\3. Look at the price: If it is rice wine aged with pure grains, it will have to go through an aging process of three to five years. It will not be too cheap, so low cost is impossible. \x0d\How to choose rice wine? \x0d\Cooking wine: When cooking fish, housewives usually add some rice wine to relieve the fishy smell. In this case, you can choose dry rice wine with a total sugar of less than 15.0g/L. This type of wine is cheap and economical for cooking. \x0d\Drinking wine: The quality of wine made from glutinous rice is better. For daily drinking, you can choose rice wine prepared from glutinous rice, such as Shaoxing Jiafanjiu and Shanjiujiu. Sweet rice wine is suitable for people who are not good at drinking. It can also be used as after-dinner wine for banquets. \x0d\\x0d\When selecting rice wine, you should pay attention to the observation that the wine should be yellow-brown or reddish-brown, clear and transparent, and a small amount of precipitation is allowed. If the wine is turbid and the color becomes very dark, it may be caused by excessive storage time, oxidation, or it may be infected by bacteria and have deteriorated. It should also be noted that the product name, raw materials, alcohol content, net content, manufacturer's name and address, production date, shelf life, executive product standard number, quality grade, product type (or sugar content) should be indicated on the food label.