Are rice wine and white wine the same? The difference between rice wine and white wine

It is normal for men to like drinking, and liquor is an indispensable drink on the table. However, due to different production processes, there are many types of alcohol. For example, common ones in life include liquor, beer, rice wine, etc. So, what are the differences between liquor and rice wine?

The difference between rice wine and white wine

Huangjiu is fermented wine. Baijiu is distilled wine. Huangjiu is the quintessence of China! Huangjiu has a low alcohol content and is generally sweet. Baijiu has many flavors and is generally higher in alcohol content!

Types of rice wine:

1. Dry yellow wine:

"Dry" means the wine has less sugar content, with the total sugar content less than or equal to 15.0g/L. The taste is mellow, fresh and without any strange smell.

2. Semi-dry yellow wine:

"Semi-dry" means that the sugar in the wine has not yet fermented into alcohol, and some sugar is still retained. In production, the amount of water added to this kind of wine is relatively low, which is equivalent to adding rice when mixing ingredients. The total sugar content is 15.0G/L-40.0G/L, so it is also called "rice wine". Most of my country's high-end rice wines, which have a mellow, soft, fresh and no peculiar taste, belong to this type.

3. Semi-sweet rice wine:

This wine uses a unique process, which is to use finished rice wine instead of water and add it to the fermented mash, so that the alcohol concentration in the fermented mash reaches a relatively high level at the beginning of saccharification and fermentation, which inhibits the growth rate of yeast to a certain extent. Due to the small number of yeast, the sugar produced in the fermented mash cannot be converted into alcohol, so the sugar content in the finished wine is higher. The total sugar content is 40.1G/L-100G/L, with a mellow taste, fresh and sweet, and a harmonious body without peculiar smell.

4. Sweet yellow wine:

This kind of wine is generally brewed by pouring rice, mixing yeast, and brewing it into sweet wine. When saccharification reaches a certain level, 40-50% rice liquor or fermented wine is added to inhibit the saccharification and fermentation of microorganisms. The total sugar content is higher than 100g/L. It tastes fresh, sweet, mellow, and has a harmonious body without any peculiar smell.