Rice wine fermentation temperature

The fermentation of rice wine is very critical, which determines whether the fermented rice wine is delicious. Only by mastering the fermentation temperature can the rice wine you make become more delicious and sweeter. Otherwise, the wine flavor and sweetness will be insufficient, which will make people feel that the rice wine they drink does not taste so good.

Fever is a good sign. You can try it on the third day. The glutinous rice that has completed fermentation is crispy, juicy, fragrant, and sweet. It has no pungent smell of wine, and you cannot taste the raw rice grains. At this time, you can remove the plastic wrap and the rice wine is ready. If it is cooked well, the glutinous rice will not fall apart and can be divided into pieces. If it is over-fermented, the glutinous rice will be empty and full of water, and the wine taste will be too strong. If the glutinous rice is not fermented enough, it will have raw grains and will hurt your teeth. Not enough sweetness, not enough alcohol.

When mixing the koji, if too much water is added, the glutinous rice will be hollow and not form clumps. It falls apart as soon as it is cooked. Speaking of which, this koji fermentation technology is a great invention in ancient China. There are two kinds of microorganisms in the koji: gray mold and yeast. Botrytis cinerea converts starch into sugar, a process called saccharification; yeast converts sugar into ethanol, a process called alcoholization. Only when these two processes are carried out to an appropriate degree can delicious rice wine be produced. This method was unknown to Europe until the last century.

1. Rice wine dumplings: Rice wine dumplings: Use high-quality white glutinous rice as the raw material, soak it in water and grind it into glutinous rice flour, then roll the ground glutinous rice flour into small dumplings for later use. After the above-quality white glutinous rice is steamed, yeast is added in a certain proportion. After a few days, it will become a fragrant, sweet and delicious rice wine. Bring water to a boil and put the dumplings in. Wait until they float to the surface. Then add rice wine, sugar and egg paste. Stir well to thicken. Serve in a bowl and sprinkle with sugar osmanthus.

2. Rice wine and white fungus: the main ingredient is 25 grams of dried white fungus. Auxiliary ingredients: 100 grams of glutinous rice wine and 400 grams of white sugar. Cooking method: 1. Soak the white fungus in warm water, remove the black roots, wash off the mud and sand, then soak it in boiling water to make it swell slowly, blanch it in boiling water, take it out and put it in a basin, add boiling water and sugar, and steam it in a steamer. 2. When serving, pour the steamed white fungus into the pot, add glutinous rice wine and bring to a boil, adjust the sweetness and serve in a bowl. The soup is rich, sweet and nutritious.

4. Cherry rice wine: main ingredients and auxiliary ingredients: 250 grams of fresh cherries, 75 grams of rice wine, 10 grams of fresh peas, 200 grams of white sugar, and 0.5 grams of sugar osmanthus. Cooking method: 1. Wash the cherries, remove the stems, and use a toothpick to remove the cores, keeping them in shape. Stir the rice wine with chopsticks. Boil the peas in boiling water, scoop them into cold water to cool, and drain. 2. Put the wok on the fire, scoop in 600 grams of water and bring to a boil, add rice wine and stir well, add sugar, cherries, peas, and candied osmanthus and boil, skim off the foam on the soup surface,