How is rice red wine made?

Rice red wine is made by fermenting rice that has actually been polished to remove the bran. The fermentation procedure is started by adding a yeast culture to the rice, which breaks down the sugars in the rice and turns them into alcohol. The rice wine is then typically aged for a number of months to allow the flavors to establish.

When choosing rice for making wine, it is crucial to use a range that is high in starch and low in amylose content. This is due to the fact that the starch is what will be transformed into sugar throughout the fermentation process, and the amylose material will impact the viscosity of the white wine.

The rice is polished to get rid of the bran since the bran can consist of undesirable flavors that would make the red wine taste bitter. Once the rice is polished, it is cleaned and taken in water for a number of hours.

The next step is to include the yeast culture to the rice.  https://guayhk.com/?p=941 This can be done by just spraying the yeast over the top of the rice. The fermentation process will start instantly and will produce carbon dioxide and alcohol.

After around 48 hours, the fermentation will have decreased and the rice red wine can be transferred to a storage vessel. It is necessary to leave some headspace in the vessel as the red wine will continue to produce co2 as it ages.

The wine can be intoxicated immediately, but it will taste much better if it is aged for a minimum of 3 months. The longer it is aged, the smoother and more complex the tastes will be.