RICE WINE

 

RICE WINE


·       Rice wine is a delicious addition to all sorts of east Asian countries

·     Rice wine is a generic term for an alcoholic beverage fermented and possibly distilled from rice.

·       Rice wine is made by the fermentation of rice starch that has been converted into sugar and produce alcohol.

·       Microbes are the source of the enzymes that convert the starches to sugars.

·       Rice wine is used for drinking and cooking food.

·       It is a strong and unique tasing drink.

·       Otherwise called as Japanese rice wine.

·       Technically means alcoholic beverage made by fermenting rice with koji.

·       Alcohol percentage – 15-22%.

Another names of rice wine

  •  Sake in Japan
  • Cheongju in Korea
  • Shaosingjiu in China
  • Judima in India


                Sake fermenter in ancient time


Ingredients used in rice wine
·       Water
·       Rice
·       Yeast
·       Koji

An outline of the rice wine production process 

¤ Rinse the rice
¤ Soak the rice for half an hour
¤ Steaming of rice
¤ Spread and cool the rice
¤ Mix the yeast with rice
¤ Place the paste in an airtight container
¤ Kept for fermentation
¤ Remove the rice wine
¤ Pasteurization and  Bottling

The production of rice wine involves several steps, including
 
  • Preparation of the rice
  • Fermentation
  • Aging

RICE PREPARATION

The rice used to make rice wine is usually polished to remove the outer layer of bran, leaving only the starchy interior. The rice is then rinsed and soaked in water for several hours to soften it.

Until the water is clear as opposed to murky.

Use sticky and glutinous rice which gives different flavour than regular rice. 

Steaming

·      Once the rice is soaked, it is steamed in a steamer or cooker for half an hour     until it becomes              soft and sticky.

·      Then use a strainer to sieve to strain the rice and remove water.

·      Cover the top of the sieve with a pot lid and steam for half an hour. 

Cooling

    The steamed rice is then spoon it out, spread out on a clean, flat cooking sheets to cool down to room temperature.

Koji Preparation

Take the yeast ball and place it in a small bowl and crust it with pestle and make fine powder.

Koji preparation

·       Koji is a fungus that is used to break down the starch in the rice into sugar.

·    Koji spores are added to the cooled rice, and the mixture is kept in a warm, humid environment for several days to allow the koji to grow and spread.

Yeast preparation

·    A specific strain of yeast powder sprinkles it evenly over the rice mixture and mix it properly.

·       Make sure that the rice has cooled and slightly warmer than the room temperature.

·       The mixture is allowed to ferment for several days to several weeks.

 

Pressing

       Once the rice has been fermented, the liquid is separated from the solids by pressing the mixture through a cloth or sieve.

Process

Aging:

              The resulting liquid is then aged for several months to several years, depending on the desired flavor and strength of the rice wine.

Bottling: After aging, the rice wine is bottled and ready to be consumed.

                The process of making rice wine can vary depending on the region and the specific type of rice wine being produced. However, the basic steps of rice preparation, koji preparation, fermentation, pressing, aging, and bottling remain the same.


Health benefits

  • Rice wine is a highly nutritious beverage, it contains all the essential amino acid, sugar, organic acid vitamins and minerals.
  • Rice wine considered as probiotic. It contains 17 lactic acid bacteria.
  • It helps improve skin productive function.
  • Better blood circulation and enhanced body metabolism.
  • Citric and lactic acids in rice wine help with food digestion.
  • Increases the collagen in the skin - prevents wrinkling.
  • Rice wine also appears to have natural sunscreen properties
  • It helps prevent cancer, heart disease, diabetes, and Alzheimer's disease.





Greeting

Dr. K. Amala,

Assistant Professor,

Department of Microbiology,

Sacred Heart College (Autonomous), Tiruppattur.

Tamil Nadu, India.










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