"Rice wine vinegar" is a term for cooking wine, made by fermenting with yellow rice wine, featuring low alcohol content, under 15%, and high levels of esters and amino acids. It is widely used in cooking various dishes. The main flavoring function of rice wine vinegar is to eliminate fishiness and enhance aroma.
The ingredients of cooking wine primarily include rice wine, sugars, dextrin, amino acids, esters, aldehydes, fusel oils, and extracts. It has a low alcohol content, below 15%, and high ester content, rich in amino acids, thus offering a strong aroma and rich flavor.