How to judge whether rice wine has been fermented

Rice wine is a type of alcohol that is loved by many people. It can also be said to be a beverage. The alcohol content of rice wine is very low and it is suitable for many people to consume. For breastfeeding mothers, drinking some rice wine appropriately can help promote lactation. Rice wine is made from glutinous rice as the main ingredient. After brewing, rice wine contains a lot of nutrients, has a sweet and sour taste, is mellow and rich, and is especially easy to absorb.

How to judge whether rice wine has been fermented

The fermentation time of rice wine usually varies from person to person and is also a personal preference. The normal fermentation time is generally 24-64 hours.

The following is an introduction to the normal completion time:

1. Add the koji or yeast powder as required, and ferment at 30°C for 24-64 hours depending on your preference for sweetness.

2. The rice wine that meets the requirements needs to be heated at high temperature to completely kill the yeast, then cooled to room temperature, covered and refrigerated or consumed.

3. You can also store it in the refrigerator. Rice wine that is not heated or refrigerated will continue to ferment.

Nutritional value of rice wine

1. Sugar Analysis:

The starch in rice is converted into monosaccharides and oligosaccharides, which helps it to quickly replenish the body's energy and change the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose.

2. Acid analysis:

Acids play an important role in the taste of rice wine and in stimulating the secretion of digestive juices. Most of these organic acids are produced by root enzyme fermentation during the fermentation process of rice starch. The organic acids contained mainly include lactic acid, acetic acid, citric acid, etc.

3. Protein and amino acids:

Most of the protein in rice is insoluble in water (glutenin [main component], alcohol-soluble protein, albumin [soluble in water], globulin). After the fermentation process, some of it will be broken down into free amino acids and polypeptides, which is very helpful for improving its nutritional value.

4. Vitamins and minerals:

Most of these substances are contained in rice itself, mainly because their binding forms have changed, and the root enzymes also produce some vitamins during fermentation. The main ones include B vitamins, vitamin E, and various minerals.