1. Different main ingredients Brewing liquor is made by fermenting edible alcohol with alcoholic acid. White wine is mainly made from edible ice wine acid. Sorghum is the main ingredient in everyday cooking wine. It is first fermented by adding a large amount of bran, and then mixed with rice bran for the sake fermentation.
Daily cooking wine is dark brown in color, with a clear liquid and little precipitation. White wine is light in color and does not change the color of the condiment.
3. Different tastes The taste of everyday food wine is mellow, while the acidity of white wine is not high, the acidity is light, and the content of non-volatile acid is low.
Due to the different brewing materials and process conditions, the flavor of wine is also different, there is no uniform classification. There is no standardized classification. If you divide it by the process of making sake, it can be divided into brewed sake and synthetic sake. Brewed sake can be divided into rice sake (made from grains and other raw materials) and sugar sake (made from maltose and sugar dregs). Depending on the method of processing, rice wine can be classified as tobacco wine, spiced wine, bran liquor, etc. Synthetic liquor can be classified as colored liquor and white liquor (which can be classified as ordinary liquor and alcohol).
Wine is more suitable for making liquor, of which rice wine is better. Although the nature and characteristics of brewed sake varieties vary slightly depending on the raw materials and preparation methods, in general, pure acidity, rich aroma, and bright color are appropriate. Pay attention to cleanliness when using. Store in a cool, low-temperature place to prevent raw juice, cloudy juice, loss of aroma, light wine flavor or off-flavors.
