Rice wine is a somewhat deceptive name, since instead of using fruit, which is the usually ingredient for wines, a grain (rice) is fermented to produce the wine. Some say rice wine processes are really rice beer processes, yet the end result generally is similar in taste to wines made from grapes rather than most beers. However the taste is not really like fermented grape wine or beer, and the alcohol content, which can vary from about 18-25%, is stronger than wine produced from grapes.[1]
According to history for kids, rice was the first grain that was farmed in China. Rice wine has been popular in China since prehistory.
If you want to make a rice wine for your own use or thinking of making it a business, it is that easy like baking. You will only need glutinous rice, rice which has been bred to be particularly sticky and dense. It is cultivated in Thailand, Laos, and China, and it is used in the cuisine of many Asian nations[2] (e.g. Improved Malagkit Sungsong, Buenkitan or similar varieties), bubod, a concoction prepared from rice flour, ginger extract and a sprinkling of an older preparation of bubod and contains the microorganisms responsible for the conversion of starch to sugar (saccharification) and sugar to alcohol (fermentation)[3], water, and fermentation jar.
To start making the rice wine, first thing to do is to weigh the glutinous rice and wash with water three times. Second, heat in rice cooker or saucepan until well done. Third, spread the cooked rice on a tray or similar container. Fifth, cover the tray with Manila paper and cool at room temperature for 2 days. Fourth, immunize rice with powdered bubod. Sixth, transfer the pre-fermented rice into a fermentation jar and cover with cheesecloth and allow fermenting for at least 2 weeks to convert sugar to alcohol. Next, before harvesting, place gubo inside the jar to smooth the progress of collection of wine. Eighth, collect the wine and filter through cheesecloth. Then, press out the remaining juice using cheesecloth. And afterwards, transfer the wine to a colored bottle and pasteurize. Then, allow standing for at least a month in a dark, cool place. Then afterwards, siphon the clear wine and clarify the wine with activated carbon and filter. Then lastly, bottle the wine and pasteurize (approximately 1 liter of clear wine can be produced from 1 kg glutinous rice), then let it cool.[4] And you can now package the wine.
Robert Mondavi wrote, "Making good wine is a skill; making fine wine is an art." Successfully making rice wine will make you feel better more so when you perfect it by constant practice. Rice wines and can be served an hour or two after it is prepared. It may be taken as part of a meal, or might be served as dessert. Some cultures serve certain types heated. It is usually noted for a mild taste that may be partly sweet, though not all variants are.
[1] Ellis-Christensen, Tricia n.d., wiseGEEK, What is rice wine?, 2nd edn., O. Wallace, viewed 10 March 2011, <http://www.wisegeek.com/what-is-rice-wine.htm>
[2] Smith, SE 2010, wiseGEEK, What is glutinous rice?, 2nd edn, Bronwyn Harris, viewed 10 March 2011, <http://www.wisegeek.com/what-is-glutinous-rice.htm>
[3] Roque, Anselmo 2007, Inquirer Money/Top Stories: PhilRice perfects ‘tapuy’; red rice wine to be offered soon, viewed 10 March 2011, <http://services.inquirer.net/print/print.php?article_id=20070610-70519>
[4] Rice Chemistry and Food Science Division 2007, How to make rice wine, viewed 11 March 2011, < http://www.openacademy.ph/index.php?option=com_content&task=view&id=877&Itemid=463>
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place gubo inside the jar to smooth the progress of collection of wine
ReplyDeletewhat's gubo?