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Rice wine

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1. Rice wine is an alcoholic beverage made from rice. This wine should be named “rice beer” because it is fermented from a grain and not a fruit.

2. Rice wine is results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process.

3. Alcoholic beverages distilled from rice were exclusive to East and Southeast Asian countries, with knowledge of the distillation process reaching India and parts of South Asia later through trade. Rice brew typically has higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%).

4. The Japanese have developed two kinds of rice wine; one being sake and the other a dry one. Red rice wine is a sweet wine, which has low alcohol content. Used in both cooking and drinking. There are three varieties available: Mirin (a sweet wine): Sake (white wine): Shaoxing wine( Chinese rice wine). Rice varieties with less than 2% amylose, easily digestible starch, least fat, fast water absorption capacity, 5-6% protein, milky endosperm are suitable for the purpose. Jiahu 4 is popular in China for making wine.Yi, Azu ,Zu and Sahma are popular rice beverages in Aao Nagas,Dimasi and Lakher tribes of Nagaland.

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