Back Pangasi BCL Vi d'arròs Catalan Rýžové víno Czech Gwin reis Welsh Reiswein German Vino de arroz Spanish شراب برنج Persian Riisiviini Finnish Alcool de riz French יין אורז HE
 | This article needs additional citations for verification. (June 2008) |
Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzymatically convert polysaccharides to sugar and then to ethanol.[1] The Chinese mijiu (most famous being huangjiu), Japanese sake, and Korean cheongju, dansul and takju are some of the most notable types of rice wine.
Rice wine typically has an alcohol content of 10–25% ABV, and is typically served warm. One panel of taste testers arrived at 60 °C (140 °F) as an optimum serving temperature.[2] Rice wines are drunk as a dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to add flavors or to neutralize unwanted tastes in certain food items (e.g. seafood such as fish and shellfish).
- ^ Huang, H. T. (2000). Fermentations and Food Science. Science and Civilisation in China. Cambridge University Press. ISBN 978-0-521-65270-4.[page needed]
- ^ Xu, Wenhu; Jiang, Jianzhong; Xu, Qixiang; Zhong, Min (February 2021). "Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests". Journal of Texture Studies. 52 (1): 124–136. doi:10.1111/jtxs.12571. PMID 33184839.