Does glutinous rice wine need to be cooled quickly after pasteurization? Why?

Inactivate microorganisms if necessary. According to Tencent News, glutinous rice wine needs to be cooled quickly after pasteurization, because it is inactivated by microorganisms. Pasteurization, also known as low temperature sterilization, is a low temperature sterilization method invented by French microbiologist Pasteur. It is a disinfection method that can kill germs at low temperature and keep the flavor of nutrients in articles unchanged, and is often widely used to define heat treatment methods that need to kill various pathogenic bacteria.