Rice wine is made by fermenting rice that has actually been polished to remove the bran. The fermentation process 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 white wine is then usually aged for numerous months to allow the flavors to establish.
When picking rice for making wine, it is very important to utilize a range that is high in starch and low in amylose material. This is since the starch is what will be transformed into sugar throughout the fermentation procedure, and the amylose content will affect the viscosity of the white wine.
Since the bran can consist of undesirable flavors that would make the white wine taste bitter, the rice is polished to get rid of the bran. go When the rice is polished, it is washed and taken in water for several hours.
The next step is to add the yeast culture to the rice. This can be done by merely spraying the yeast over the top of the rice. The fermentation procedure will start instantly and will produce carbon dioxide and alcohol.
After around two days, the fermentation will have slowed down and the rice white 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 better if it is aged for a minimum of 3 months. The longer it is aged, the smoother and more intricate the flavors will be.