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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Rice wine fermentation converts rice starch into alcohol through mold‑mediated saccharification followed by yeast fermentation.
Origin: Japanese, Chinese, Korean (ancient to modern) — Japan, China, Korea
See full technique reference →The process begins with Aspergillus oryzae (koji) or Qu molds producing amylases that hydrolyze amylopectin into glucose. Saccharomyces cerevisiae then ferments glucose via glycolysis to pyruvate, which alcohol dehydrogenase reduces to ethanol and CO₂. Lactic acid bacteria may also be present, producing lactic acid that contributes to the beverage’s acidity and flavor profile.
Primary Reaction
amylopectin → glucose → pyruvate → ethanol
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