Archives of Industrial Biotechnology

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Archives of Industrial Biotechnology 44 7897 074717

Rice Wine Open Access Journals

Rice wine is an alcohol fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and Northeast India. Rice wine is formed by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.

Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and Northeast Indian gastronomy at formal dinners and banquets and in cooking.

Common sorts of rice wine include Shaoxing (Chinese rice wine), mirin (sweet Japanese rice wine), and sake (dry Japanese rice wine), and most have a comparatively low alcohol content compared to Western wines and beers.

Rice wine will delay in stir-fries, braises and stocks. Use rice vinegar to perk up or heighten flavors, such as those in sweet-and-sour dishes, or use the condiment in place of more tart vinegars when you want to soften the edges of a dressing or marinade.

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