How long can rice wine be kept in the refrigerator

Rice wine is a kind of wine fermented from glutinous rice. It has a wide range of uses. In addition to drinking directly, it can also be used for cooking and preventing many diseases. It has many benefits for health. Since rice wine is fermented, its shelf life is usually short. The storage method of rice wine is what many people are concerned about. How long can rice wine be kept in the refrigerator?

How long can rice wine be kept in the refrigerator?

Glutinous rice wine can be stored at room temperature for 30 days and in the refrigerator for 60 days. It should not be kept at room temperature for too long because the original rice wine will continue to ferment if left for a long time, which means that the alcohol content will increase and become stronger and stronger. It will go bad after more than 60 days.

How to preserve rice wine

1. Packaging and storage:

1. Preserve in air-filled packaging. Rice wine is a viscous liquid and can be stored in air-filled packaging as long as the gas injected can prevent the sweet wine koji from continuing to ferment. This method is slightly more expensive, but the shelf life of the product can be greatly extended.

2. Preservation in vacuum packaging. In recent years, a kind of vacuum-packed Laozao has appeared on the market. This kind of Laozao is not exposed to high temperature during sterilization, so it retains the characteristics of fresh Laozao in taste and color, and the effect is better.

2. Sterilization and preservation:

1. Package first and then sterilize. The fermented glutinous rice in bags or bottles can be placed in 80℃ hot water for 30 minutes for sterilization. This method has a great influence on the taste of fermented glutinous rice, and the sterilization effect is not ideal, but the method is simple and easy to operate.

2. The fermented glutinous rice can also be sterilized with an instantaneous sterilizer before packaging, and then packaged immediately after sterilization. This method may cause secondary pollution during the sterilization and packaging process, so it has high requirements on the environment and the effect is not particularly good.

3. Ultraviolet lamps can also be used for sterilization during packaging. This method has high requirements on the thickness of the raw materials during sterilization. If the thickness is too thick, the sterilization effect will not be thorough, resulting in a short shelf life. However, this method is simple, feasible and low-cost. As long as the thickness is kept within 5 mm, this method is still very practical.

3. Freeze storage: Store in the refrigerator. Let me tell you a secret: the rice wine tastes better if it is refrigerated for a while.

1. Glutinous rice wine has a low alcohol content and is also a type of wine, so don’t drink too much.

2. 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.

3. The key to making glutinous rice wine is to keep the utensils clean and without any oil stains. Rice with green or black mold is not good. If there are some white hairs on the rice, it is normal and you can cook it and eat it.

4. Make sure to mix the koji after the glutinous rice has cooled completely. Otherwise, the hot glutinous rice will kill the gray mold. The result is either sour and smelly, or nothing happens.

5. Make sure it is tightly closed. Otherwise it will be sour and astringent.

6. Low temperature is not acceptable. Around 30 degrees Celsius (80 degrees Fahrenheit) is best.