Nutritional efficacy
Chinese medicine: Sweet wine is sweet and fragrant, which can stimulate the secretion of digestive glands, stimulate appetite and help digestion. Glutinous rice is more easily absorbed by the human body after brewing, and it is a good product for middle-aged and elderly people, pregnant women and the weak. Stewing meat with glutinous rice wine can make the meat tender and easy to digest. Glutinous rice wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. It also has a certain effect on the following symptoms: dull complexion and spontaneous sweating; Or usually weak constitution, dizziness, sallow complexion, qi deficiency and fatigue, epigastric pain, loose stool and so on. Western medicine: Rice wine is the product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast), and its chemical composition and physical state have changed greatly. Among them, starch is converted into small molecules of sugar, and protein is partially decomposed into amino acids and peptides. The change of lipids and the combination of vitamins and minerals effectively promote the improvement of its nutritional function. Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced in the fermentation process have greatly improved its taste.
First, the analysis of sugar: the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to its rapid supplement of human energy and change of taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose. 2. Analysis of acid: Acid plays an important role in the taste of yellow rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by Rhizopus during the fermentation of rice starch. The main organic acids are lactic acid, acetic acid and citric acid. Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin and globulin), and how much of it will be decomposed into free amino acids and peptides during fermentation, which is very helpful for its nutritional improvement. 4. Biological factors and minerals: Most of these substances are contained in rice itself, mainly because their combined forms have changed, and root enzymes will also produce some vitamins during fermentation. There are mainly vitamin B, vitamin E and various minerals.
1, Tuocai Asu
Tocai Aszu
Hungarian Tocai Asugirot is one of the best sweet wines in the world, and Louis XIV once praised it as "the king of wine, the wine of kings".
Asu Tuocai has high requirements on wine grapes and brewing technology. The grapes that make this wine are called "Aszu Berry", which need to be completely soaked by expensive rot fungi, and then picked one by one, which requires workers to shuttle back and forth in the vineyard many times, and the labor cost is very high.
2, Tuocai essence
Tocai Estencia
Tokay essence is brewed from the free-flowing juice of Asu grapes. After fermentation for only 6-8 years, the alcohol content after fermentation is less than 5% ABV, and the sugar content is 450-800 g/L. This wine can still keep fresh and refreshing after being stored under suitable conditions for 100 years.
The sweetness of the dish essence is similar to that of Asu in the dish. Because the sugar is very concentrated after the infection of expensive rot fungi, the fermentation is interrupted and the sugar remains.
Madeira i.
Madeira i.
Madeira is a fortified wine made by adding brandy to prevent grape juice from continuing to ferment during fermentation, and then carrying out special Madeira chemical processes (Estufa and Canteiro). Estufa means to put wine in a stainless steel tank and then heat it (the maximum temperature is 55℃) for at least 90 days. This method is usually used for cheap fortified wine. Canteiro means that wine is placed in a 600L-L pipeline under the eaves and exposed to natural sunlight, which is usually used to age high-quality Madeira wine.