According to the sugar content of yellow rice wine, it can be divided into the following four categories:
1. Dry yellow rice wine:
"Dry" means that the sugar content in the wine is low, the total sugar content is lower than or equal to 15.0 g/L, the taste is mellow, fresh and refreshing, and there is no peculiar smell.
2. Semi-dry yellow rice wine:
"Semi-dry" means that all the sugar in wine is not fermented into alcohol, and some sugar remains. In production, this kind of wine is also called "rice wine" because it uses less water, which is equivalent to increasing the amount of rice when stirring. The total sugar content is15.0g/L-40.0g/L. Most of the high-grade yellow rice wine in China belongs to this type, which is mellow, soft, fresh and refreshing, and has no peculiar smell.
3. Semi-sweet yellow rice wine:
This wine adopts a unique technology, in which the finished yellow rice wine is added to the fermented mash instead of water, so that the alcohol concentration in the fermented mash reaches a high level in the initial stage of saccharification and fermentation, and the growth rate of yeast is inhibited to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. The total sugar content is 40. 1g/L- 100g/L, the taste is mellow, sweet and refreshing, the wine body is harmonious and there is no peculiar smell.
4. Sweet yellow rice wine:
This kind of wine is usually made by pouring rice, adding medicinal liquor, and nesting to make sweet fermented wine. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit microbial saccharification and fermentation, and the total sugar content is higher than100g/L. The taste is fresh and sweet, full-bodied, with harmonious body and no peculiar smell.