Biochemistry & Molecular Biology Letters
ISSN (PRINT): 2454-9304

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Rice wine is a mixed drink aged and refined from rice, customarily devoured in East Asia, Southeast Asia and Northeast India. Rice wine is made by the aging of rice starch that has been changed over to sugars. Organisms are the wellspring of the catalysts that convert the starches to sugar. Rice wine ordinarily has a liquor substance of 18–25% ABV. Rice wines are utilized in East Asian, Southeast Asian and Northeast Indian gastronomy at formal meals and feasts and in cooking. In contrast to most assortments of wine, which are produced using aged organic product, rice wine is produced using matured glutinous rice with a procedure in which yeast changes the sugars into liquor. It's utilized in an assortment of Asian foods, especially Chinese cooking, and frequently consolidated into marinades and sauces to include pleasantness and profundity of flavor. A few assortments are likewise expended as a drink. While the particular kind of rice wine fluctuates starting with one then onto the next, they are for the most part commonly sweet. Regular assortments of rice wine incorporate Shaoxing (Chinese rice wine), mirin (sweet Japanese rice wine), and purpose (dry Japanese rice wine), and most have a moderately low liquor content contrasted with Western wines and lagers. 

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Citations : 18

Biochemistry & Molecular Biology Letters received 18 citations as per Google Scholar report

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