中国黄酒,历史最为古老,营养最为丰富,虽经几千年的发展,可至今的消费群仍局限在江浙一带——在中国诸多酒类产品中,黄酒历史最为悠久,据考证已有五千多年的历史。堪称国粹。从营养价值而论,黄酒比称之为“液体面包”的啤酒要高得多。它的营养主要在于丰富的氨基酸,而且各种氨基酸的含量都远远超过其它酿造酒。据分析,黄酒的赖氨酸的含量每升为432.1毫克,而啤酒和红葡萄酒仅分别为11毫克和43毫克。黄酒中有8种人体不能合成的氨基酸和葡萄糖、麦芽糖、乳酸、琥珀酸、无机盐和多种维生素以及钙、铁、钾、钠、锰、锌、铜、镁、硒等常量和微量元素。所以有人又称黄酒为“液体蛋糕”。 Chinese rice wine is the oldest in history and has the most abundant nutrition. Although the development of several thousand years has passed, the consumer groups that are still available today are still limited to Jiangsu and Zhejiang provinces. Among the many wine products in China, rice wine has the longest history. According to research, 5,000 Years of history. Can be called quintessence. In terms of nutritional value, rice wine is much higher than beer called “liquid bread”. Its nutrition is mainly rich in amino acids, and the content of various amino acids are far more than other brewing wine. According to the analysis, rice wine lysine content per liter of 432.1 mg, while the beer and red wine were only 11 mg and 43 mg. There are eight kinds of rice wine can not be synthesized amino acids and glucose, maltose, lactic acid, succinic acid, inorganic salts and vitamins and calcium, iron, potassium, sodium, manganese, zinc, copper, magnesium, selenium and other constants and trace elements. So some people also called rice wine as “liquid cake.”