| abstract |
The invention belongs to the technical field of winemaking, and in particular relates to a wine-making method for improving the quality of rice-flavored original wine, which is characterized in that it includes rice extraction, rice soaking, cooking, cooling, koji, saccharification, fermentation and distillation. The brewing technology realizes the standardization of the brewing process, the automatic control of the brewing process parameters by the equipment, the quality of the raw wine prepared for the rice as the raw material is relatively stable, and the consistency of the physical and chemical indicators has been improved; and the taste and comfort have been improved. Economic benefits, suitable for promotion. |