In terms of degrees, 1 kg of yellow rice wine is equivalent to 3 liang of white wine. Generally, the degree of yellow rice wine is 14-20 degrees, and the degree of white wine is between 38-60 degrees. Yellow rice wine takes 15 degrees, and white wine takes 45 degrees, that is, 1 kg of yellow rice wine is equivalent to 3 liang of white wine. Yellow rice wine belongs to low-alcohol brewing wine, and white wine belongs to high-alcohol liquor, that is, spirits.

Yellow rice wine originated in China, and it is called the three ancient wines in the world together with beer and wine. Yellow rice wine is made from glutinous rice in the south and millet, millet and glutinous rice in the north.

China liquor has a compound flavor with esters as the main body. It is a variety of white spirits made of distiller's yeast and distiller's yeast as saccharifying and fermenting agents, and then starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Yellow rice wine drinking guide

Yellow rice wine is made from grain through the interaction of distiller's yeast and medicinal liquor. Its main component is ethanol, but its concentration is very low, generally 8% ~ 20%, which is very suitable for people's requirements for the quality of drinks and wine due to the improvement of living standards, and is suitable for all kinds of people to drink.

There are many ways to drink yellow rice wine. It is advisable to drink it while it is hot in winter. Drinking rice wine in hot water or after heating in fire will make it gentle and supple, enjoy its mellow flavor, and have a better effect of dispelling cold and warming the body. Adding ice cubes or frozen soda water to sweet rice wine in summer can not only reduce the alcohol content, but also make it cool and refreshing.

Generally, it is more common to drink yellow wine hot. The reason is that yellow rice wine also contains a very small amount of methanol, aldehydes, ethers and other organic substances, which has a certain impact on the human body. In order to minimize the residue of these substances, people usually blanch rice wine to 60 ~ 70 degrees before drinking.

Because the boiling point of aldehydes, ethers and other organic substances is relatively low, generally around 20 ~ 35 degrees, even for methanol, it is only 65 degrees, so these trace organic substances volatilize with the increase of temperature in the blanching process of yellow rice wine, and the aliphatic aromatic hydrocarbons contained in yellow rice wine also transpiration with the increase of temperature.