Rice wine
Rice wine
Rice wine (pronunciation: /ˈraɪs waɪn/) is an alcoholic beverage produced from the fermentation of rice.
Etymology
The term "rice wine" is a direct translation of the Asian term for the beverage. The word "rice" comes from the Old French ris, which is derived from the Italian riso. "Wine" comes from the Old English win, which is from an early Germanic word winam, which might be derived from the Latin vinum.
Production
Rice wine is made from the fermentation of rice, where the starch is converted into sugars. This process is similar to the production of beer, but differs from the production of grape wine, where the sugars are naturally present in the fruit.
Varieties
There are many varieties of rice wine, including sake from Japan, huangjiu and baijiu from China, cheongju and makgeolli from Korea, and tapuy from the Philippines.
Usage
Rice wine is often used in Asian cooking as it adds depth and sweetness to dishes. It is also commonly consumed as a drink, either on its own or as part of a cocktail.
Health effects
Like all alcoholic beverages, rice wine should be consumed in moderation. Excessive consumption can lead to alcohol-related health problems.
Related terms
External links
- Medical encyclopedia article on Rice wine
- Wikipedia's article - Rice wine
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