Method for making sweet rice wine

• Main Authors: MA YINGLUN, KANG JIANGUO
• Format: Patent
• Language: Chinese; English
• Published: 21.09.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The invention discloses a method for making sweet rice wine. The method comprises the following steps: 1, weighing sticky rice, washing the sticky rice, immersing the sticky rice for 11-15 h, and grinding the sticky rice; 2, filtering the ground sticky rice by a nylon cloth, draining the sticky rice, steaming the sticky rice, adding distiller's yeast, uniformly stirring the steamed sticky rice andthe distiller's yeast, and adding the obtained mixture into a fermentation container; and 3, chopping fresh apples, juicing the apples, adding the obtained juice into the fermentation container in step 2, performing secondary stirring, carrying out closed fermentation at a certain temperature for 6-8 d to form a stock solution, and adding the apple juice every day and stirring the obtained solution twice every day in the fermentation process. The method has the following advantages: two-stage fermentation is adopted in the production process, and multi-time stirring addition of the apple juice is performed in the fer