How is rice red wine made?

Rice red wine is made by fermenting rice that has been polished to remove the bran. The fermentation process is begun by including a yeast culture to the rice, which breaks down the sugars in the rice and turns them into alcohol. The rice red wine is then typically aged for several months to enable the flavors to establish.

https://geogenes.org/?p=849 When choosing rice for making red wine, it is very important to utilize a variety that is high in starch and low in amylose content. This is because the starch is what will be converted into sugar during the fermentation process, and the amylose material will impact the viscosity of the white wine.

The rice is polished to eliminate the bran due to the fact that the bran can contain undesirable tastes that would make the wine taste bitter. As soon as the rice is polished, it is cleaned and soaked in water for several hours.

The next action is to include the yeast culture to the rice. This can be done by just spraying the yeast over the top of the rice. The fermentation process will start right away and will produce co2 and alcohol.

After around 48 hours, the fermentation will have slowed down and the rice wine can be moved to a storage vessel. It is essential to leave some headspace in the vessel as the white wine will continue to produce carbon dioxide as it ages.

The wine can be drunk instantly, however it will taste better if it is aged for at least 3 months. The longer it is aged, the smoother and more complicated the flavors will be.