How is rice red wine made?

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 wine is then typically aged for several months to enable the tastes to develop.

When choosing rice for making wine, it is important to use a range that is high in starch and low in amylose content. This is because the starch is what will be transformed into sugar during the fermentation procedure, and the amylose material will affect the viscosity of the red wine.

The rice is polished to eliminate the bran since the bran can include unfavorable flavors that would make the white wine taste bitter. 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.  https://publicpush.de/?p=797 The fermentation process will start immediately and will produce co2 and alcohol.

After around two days, the fermentation will have decreased and the rice wine can be moved to a storage vessel. It is essential to leave some headspace in the vessel as the red wine will continue to produce carbon dioxide as it ages.

The red wine can be intoxicated right away, but it will taste much better if it is aged for at least 3 months. The longer it is aged, the smoother and more complicated the flavors will be.