1, brewing principle
Yellow rice wine: Rice, millet and millet are used as raw materials, and the general alcohol content is 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including several unknown amino acids. However, the human body cannot synthesize by itself, and must rely on food to ingest 8 essential amino acids. Yellow rice wine is therefore called "liquid cake".
Rice wine: The main raw material is Jiangmi, so it is also called Jiangmi wine. Nine niang is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine is made by mixed fermentation of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast). Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low.
2, alcohol degree
Yellow rice wine: Rice, millet and millet are used as raw materials, and the general alcohol content is 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including several unknown amino acids. However, the human body cannot synthesize by itself, and must rely on food to ingest 8 essential amino acids. Yellow rice wine is therefore called "liquid cake".
Rice wine: Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.
Step 3 color
Yellow rice wine: Yellow rice wine, as its name implies, is called yellow, which is different from white wine, such as brown, yellow and brown. Some yellow rice wines are colorless.
Rice wine: the color is mainly transparent or white.
Extended data:
The efficacy of rice wine:
1, thaw. A completely frozen fish, with some rice wine in the first half, was completely drowned. After a few minutes, you will find that the first half after thawing has felt sticky liquid on it, and the second half is still frozen like a stick. 2. Restore softness. Sprinkle a few drops of rice wine on the bread and turn it in the microwave oven (the specific time is controlled by yourself). When it gets better, you will find that the bread tastes good just like it has just been baked. 3. Sludge removal. Soak Jiang Mo in rice wine for 40 minutes, and then rub it on the blood stasis place, which will have a spicy effect.
Efficacy of yellow rice wine:
Yellow rice wine is a very important auxiliary material or "drug primer" in medicine. Traditional Chinese medicine prescriptions often use yellow wine to soak and cook some Chinese herbal medicines or prepare pills and various medicinal liquor. Another function of yellow rice wine is seasoning. Yellow rice wine has moderate alcohol content, rich flavor and rich flavor substances such as amino acids. People like to season with yellow wine. When cooking meat dishes, especially mutton and fresh fish, adding a little can not only remove the fishy smell, but also increase the taste.
Baidu encyclopedia-rice wine
Baidu encyclopedia-yellow rice wine