The difference between rice wine and rice wine, the difference between rice wine and rice wine

There are many similarities between rice wine and rice wine, so some places also call rice wine "rice wine". Rice wine, also known as old wine, rice wine and Shaoxing wine, is not the same as rice wine.

The difference between them: Rice wine uses only glutinous rice and rice as raw materials, while rice wine uses millet rice as raw materials. Rice wine uses fermented koji, which has a low alcohol content and may taste sweet. Rice wine is more suitable for more people and is suitable for four seasons.

Rice wine is more suitable for winter drinking because of its high heat. Generally speaking, sweet rice wine made from glutinous rice is of the best quality and is the most commonly eaten; Similar to rice wine, it has a low ethanol content. Rice wine is drinkable all year round, especially in the summer, when the summer is hot, so it is a good drink to quench your thirst and quench the heat.

Rice wine will have a lot of elderly and children like, the use of rice wine is great, boiled poached eggs with rice wine or add some brown sugar, is a good nourishing product for mothers and the elderly.

Rice wine is a type of rice wine. It is made from corn, glutinous rice, etc. There are two types of rice wine: those that are directly referenced after brewing and those that have been distilled. It is customary to call mash also rice wine. Rice wine is rice wine that is filtered and drunk directly after brewing.

Brewing raw materials, brewing process, alcohol content. Rice wine is also called "Jiang rice wine", "wine brewing", "sweet wine", etc., a kind of sweet rice wine fermented by mixing steamed Jiang rice (glutinous rice) with wine fermentation (a special micro-curved wax empty biological yeast), the brewing process is simple, the taste is sweet and mellow, and the alcohol content is very low. The main ingredient of rice wine is Jiangmai, so some people often call it Jiangmai wine.

Jiangmi is actually glutinous rice, so it is often called glutinous rice wine, and the production method of rice wine is usually a kind of sweet rice wine made by mixing steamed glutinous rice with sake fermentation.

Introduction

There is both a connection and a blind difference between rice wine and rice wine, and if you don't know anything about wine culture, you usually confuse rice wine and rice wine. Then, when using these two wines, it is easy to make mistakes. After a specific understanding of the difference between rice wine and rice wine, you can be clear in the future under the condition of reasonable consumption.

Rice wine and rice wine are two different kinds of wine, and we must learn to treat them differently, because in this way we can use these wines more correctly, so we still need to pay attention to the correct identification.

The difference between rice wine and rice wine is mainly in the brewing principle, alcohol content, and color.

Rice wine is made of rice, millet and millet, and the general alcohol content is 14%-20%, which is a low-alcohol brewed liquor. Rice wine is rich in nutrients, containing 21 kinds of amino acids, and the main raw material of rice wine is Jiang rice, so it is also called Jiang rice wine. In the north, it is generally called rice wine or sweet wine.

It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with sake fermentation (a special microbial yeast). The brewing process is simple, the taste is sweet and mellow, and the alcohol content is very low.

China uses high-quality brown glutinous rice to make wine, has a long history of more than 1,000 years, rice wine has become a daily drinking drink for farmers, modern rice wine mostly adopts factory production, the key to making glutinous rice wine is to clean utensils, there must not be a little oil.

Glutinous rice wine making

Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the cage drawer, and steam the rice directly on the drawer. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice. Put the steamed rice in a dry and clean basin, when the temperature drops to 30-40 degrees, mix in the koji in proportion, press the rice slightly with a spoon, dig a hole in the middle, and then sprinkle some cool white on the top of the rotten rice, cover it, put it in a place of more than 20 degrees, and the flavor can be produced after about 30 hours.

When the weather is cold, if the room temperature in the Jiaxiang leak is 20 degrees, you can use cotton clothes to wrap the basin up. You can open it in the middle to see, and you can add an appropriate amount of cool white open. After the glutinous rice wine is ready, in order to prevent further alcoholization, it needs to be bottled and stored in the refrigerator, and it can be eaten at any time.

The differences between rice wine and rice wine are as follows:

1. The materials used are different.

Rice wine, also known as wine brewing and sweet wine, is a wine made from glutinous rice; Rice wine, which is made from glutinous rice in the south and grains such as millet rice, corn and glutinous rice in the north, is known as the world's three major brewed liquors along with beer and wine.

From the point of view of materials, glutinous rice is used as raw materials for rice wine, and glutinous rice is used as raw materials for rice wine, as well as other grains such as millet and corn.

2. The process is different.

The traditional brewing method is to wash, soak and steam the glutinous rice, and then sprinkle koji on the cooled glutinous rice, which requires a short brewing time, generally taking 3 to 7 days in winter and about 18 to 24 hours in summer.

The wine-making process selected for rice wine is more complicated, using grains and grains as raw materials, and is brewed through a series of processes such as soaking, cooking, drying, drop-off fermentation, raking, jar fermentation, decoction, etc., which requires a longer brewing time, generally about 2 and a half months of brewing.

From the perspective of technology, the wine-making process used in rice wine is relatively simple and the brewing time is shorter; The wine-making process used in rice wine is more complex and the brewing time is longer.

3. The appearance is different.

Rice wine is white or milky white in appearance, and there will be lees particles at the bottom; There are many colors of rice wine, including brown, yellow, and transparent colors. This is because in the process of brewing rice wine, the grains and grains will show different colors after continuous stirring, and the specific color of rice wine is determined by the specific raw materials selected.

In addition, some merchants will also add the colorant "caramel color" to the rice wine for color splitting. During the storage process, the color of rice wine will gradually deepen as it is stored for a longer time.

In terms of appearance, the color of rice wine is white or milky white, and the color of rice wine is brown, yellow, and transparent, which is directly related to the grains and grains it chooses.

4. The taste is different.

The rice wine wine cherry blossom is sweet and mellow, and there is a very refreshing feeling in the mouth, but then the spine source will feel a little bitter, and it will be a little spicy throat, which is suitable for a wide range of people; Rice wine is rich in aroma and full of flavor, and can also be divided into dry rice wine, semi-dry rice wine, semi-sweet rice wine, and sweet rice wine according to different sugar content.

1. Brewing raw materials.

Originally, rice wine had rice, millet rice, black rice, corn, wheat, etc., while rice wine only used glutinous rice (Jiang rice) as raw materials.

2. Brewing process.

The process of traditional brewing rice wine: soaking rice - steaming rice - drying rice - dropping fermentation - raking - jar fermentation - decoction - packaging, while the brewing process of rice wine is relatively simple, traditionally the glutinous rice is washed first, and soaked for about 4-5 hours, and then steamed with glutinous rice. After steaming, take out the glutinous rice and let it cool.

Then sprinkle koji on top of the glutinous rice, mix well as you go, and flatten the rice slightly. After that, cover the glutinous rice with a cloth and put it in a warm place, and the procedure will be completed after a few days.

3. Alcohol content.

Rice wine is a low-alcohol brewed liquor, with an alcohol content of 8%-20%, while rice wine has very little alcohol content, and the taste is sweet and not intoxicating.

The difference between rice wine and rice wine.

1. Rice wine. Rice wine, also known as liquor, sweet wine, shochu (commonly known as Jiangxi people). In ancient times, it was called "Li" by the ancients.

Rice wine is a kind of rice wine, rice wine only uses rice as raw material, using sweet wine fermented koji, the production process is simple, the alcohol content is less, the taste is sweet, suitable for the crowd is larger, the most suitable for summer drinking.

The preparation method is to cool the rice (dry rice) thoroughly and mix it with koji, keep it warm and ferment for 24 hours. Generally speaking, sweet rice wine made from glutinous rice is of the best quality and is most commonly consumed. The nutritional content of rice wine is similar to that of rice wine, except that the alcohol content of rice wine is lower than that of rice wine.

2. Rice wine. Rice wine is a brewed wine, using rice, millet and soybeans as raw materials, and the general alcohol content is between 14% and 20%, which is a low-degree brewing. Rice wine is rich in nutrients, containing 21 kinds of amino acids, including 1 kinds of unknown amino acids, and the human body cannot synthesize 8 essential amino acids that must be synthesized by food, so it is called "liquid cake".

The traditional brewing process of Chinese rice wine mainly includes:

Soaking rice, steaming rice, drying rice, dropping the tank for fermentation, raking, jar fermentation, decoction, packaging.

Rice wine contains a lot of sugar, nitrogen extracts, has a high calorie content, and has a very low alcohol content. It can also be used as monosodium glutamate or anti-odor agent for cooking dishes in daily life, and can also be used as a pharmaceutical excipient and drug primer.