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Fermented grains generally refer to rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is a traditional specialty wine of Han nationality. The main raw material is glutinous rice, so it is also called glutinous rice wine. Nine niang is generally called "rice wine" or "sweet wine" in the north.

A sweet rice wine is made by mixed fermentation of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast). Its brewing process is simple and its taste is sweet and mellow.

Extended data

Nutritional value of fermented grains;

1. After brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the rapid energy supply of human body, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body.

2. Organic acids such as lactic acid, acetic acid and citric acid will be produced during the fermentation of glutinous rice. These organic acids, together with sugars such as glucose, give the mash a special sweet and sour flavor, and aromatic substances such as alcohol, ester and acid produced in the fermentation process give the mash a unique flavor. These substances help stimulate the secretion of digestive juice and increase appetite.

3. Most of protein in glutinous rice is insoluble in water (such as glutenin, gliadin, albumin and globulin). After fermentation, a part will be decomposed into free amino acids and peptides, which is more conducive to human absorption.

People's network-old stove, the food left by ancestors.

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