Is it better to drink yellow wine semi-sweet or semi-dry?

Rice wine is a very popular alcoholic beverage that can promote health. In Jiangsu and Zhejiang regions, rice wine is the most common and most commonly drunk type of wine. There are many types of rice wine. According to the sweetness of rice wine, it can be divided into two types: semi-sweet rice wine and semi-dry rice wine. In fact, whether rice wine is better semi-sweet or semi-dry mainly depends on the drinker's own preferences.

According to the sugar content of rice wine, it can be divided into the following 4 types:

1. Dry rice wine:

"Dry" means that the sugar content in the wine is small, and the total sugar content is less than or equal to 15.0G/L. The taste is mellow, fresh and has no peculiar smell.

2. Semi-dry rice wine:

"Semi-dry" means that all the sugar in the wine has not fermented into alcohol, and some sugar is still retained. In terms of production, the amount of water added to this kind of wine is relatively low, which is equivalent to adding more rice when adding ingredients. The total sugar content is 15.0G/L-40.0G/L, so it is also called "wine with rice added". Most high-end rice wines in my country are of this type with mellow, soft, fresh and no peculiar smell taste.

3. Semi-sweet rice wine:

This kind of wine uses a unique process. The finished rice wine is used instead of water and added to the fermented mash. At the beginning of saccharification and fermentation, the alcohol concentration in the fermented mash reaches a high level, which inhibits yeast to a certain extent. Due to the small number of yeasts, the sugar produced in the fermented mash cannot be converted into alcohol, so the sugar content in the finished wine is higher. The total sugar content is 40.1G/L-100G/L. The taste is mellow, sweet and refreshing, with a harmonious body and no peculiar smell.

4. Sweet rice wine:

This kind of wine is generally made by pouring rice with rice wine, adding wine medicine, and brewing it into a sweet fermented rice. When the saccharification reaches a certain level, 40-50% rice white wine or lees shochu is added to inhibit the saccharification and fermentation of microorganisms. function, the total sugar content is higher than 100G/L. The taste is sweet and mellow, the wine has a harmonious body and no peculiar smell.

Rice wine is a very important auxiliary material or "medicine primer" in medicine. In traditional Chinese medicine prescriptions, rice wine is commonly used to soak, cook, and steam some Chinese herbal medicines or prepare pills and various medicinal wines. According to statistics, more than 70 kinds of medicinal wines need to be prepared with rice wine as the wine base.

Another function of rice wine is seasoning. Rice wine has a moderate alcohol content, rich flavor, and is rich in amino acids and other flavor substances. People like to use rice wine as a condiment. When cooking meat dishes, especially mutton and fresh fish, adding a little bit of it can not only remove the fishy smell but also add delicious flavor. Flavor.

Rice wine has a strong aroma, sweetness and mellow flavor, and contains amino acids, sugar, vinegar, organic acids and multiple vitamins. It is one of the main condiments indispensable in cooking.

The nutritional value of rice wine exceeds that of beer and nutrient-rich wine. In addition to the main ingredients such as ethanol and water, rice wine is also rich in 8 kinds of amino acids that cannot be synthesized by the human body, lactic acid, glucose, maltose, succinic acid, a small amount of aldehydes, multiple vitamins, calcium, iron, potassium, sodium, zinc, Copper, magnesium, selenium and other major and trace elements, so some people call rice wine "liquid cake".