Yellow rice wine is a brewed wine with rice, millet, corn, millet and wheat as the main raw materials, which is cooked, kojid, saccharified, fermented, squeezed, filtered, fried, stored and blended.
Yellow rice wine contains polyphenols, melanoidin, glutathione and other physiologically active components, which have the physiological functions of scavenging free radicals, preventing cardiovascular diseases, resisting cancer and resisting aging.
18 inorganic salts have been detected in yellow rice wine, including calcium, magnesium, potassium, phosphorus, iron and zinc. The content of vitamin B and E in yellow rice wine is also very rich, mainly from raw materials and yeast autolysate.
The protein content of yellow rice wine is the highest in wine, and the protein content of Shaoxing yellow rice wine is 16g per liter, which is four times that of beer. Protein in yellow rice wine mostly exists in the form of polypeptide and amino acid, which is easily absorbed by human body. Peptides have nutritional, biological and regulatory functions. Shaoxing rice wine contains 2 1 amino acid, and there are 8 kinds of amino acids necessary for human body. The essential amino acids in yellow rice wine reach 3400mg per liter, while those in beer and wine are only 440mg or less.
Yellow rice wine is rich in functional oligosaccharides. For example, the content of isomaltose, Pan Tong and isomaltotriose in Shaoxing rice wine is 6g per liter. These oligosaccharides are produced by microbial enzymes during brewing. Functional oligosaccharides are hardly absorbed by human body and do not generate heat, but can promote the growth and development of beneficial microorganism Bifidobacterium in intestinal tract, improve intestinal function, enhance immunity and promote human health.
Yellow rice wine/Shaoxing wine is one of the oldest wines in the world, and the quality of yeast koji determines the quality of wine. Originated in China, it is only found in China, and it is called the three ancient wines in the world together with beer and wine. About 3000 years ago, in the Shang and Zhou Dynasties, China people invented the double fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. There are many varieties of yellow rice wine, such as Jimo Old Wine in Shandong, Gujiangdong Wine in Ji 'an, Jiangxi, Huiquan Wine in Wuxi, Zhuangyuanhong in Shaoxing, Daughter Red in Shaoxing, Huang You in Shazhou, Zhangjiagang, Wugong Old Wine in Wujiang and Baihuayang. Shanghai wine, Hebi Yu He Shuanghuang wine, Fujian Min 'an wine, Jiangxi Jiujiang Fenggang wine, Jiangsu Baipu yellow wine (Shuiminglou), Jiangsu Jintan and Danyang Fenggang wine, Henan Shuanghuang wine, Guangdong Hakka Niang wine, Zhangjiakou Beizong yellow wine, Shaoxing yellow wine (Huadiao wine, etc.). ), Guangdong pearl red wine, etc.
Yellow rice wine takes rice, millet and millet as raw materials, and its 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".
Yellow rice wine is a specialty of Han nationality in China, which belongs to brewing. It plays an important role in the world's four major brewing wines (white wine, yellow wine, wine and beer). Brewing technology is unique and has become a typical representative and model of oriental brewing industry.
References:
Baidu encyclopedia entry rice wine