Pure brewing wine and its production process

Abstract

The application discloses pure brewing cooking wine and a production process thereof. In the application, spices are processed in two steps, essential oil is extracted by supercritical extraction first, and then the residue is put into a wine fermentation tank for further extraction, so that the aroma components are fully extracted, and the problem of insufficient extraction of the spices during subsequent blending is reduced, and the essential oil extracted by supercritical extraction avoids the precipitation caused by the spice extraction liquid after filling. Meanwhile, the application reduces the generation of the precipitation after the subsequent blending through diatomite adsorption. In addition, the application also uses red rice instead of caramel color, which not only retains the color and increases the flavor, but also avoids the generation of the precipitation caused by the caramel color. The production process in the application can effectively improve the clarity of the pure brewing cooking wine, and the cooking wine product prepared by the production process has good color and flavor.

Description

Technical Field

[0001] This invention relates to the field of food fermentation, and in particular to a pure brewed cooking wine and its production process. Background Technology

[0002] Cooking wine is a liquid condiment made primarily from fermented wine, distilled spirits, or edible alcohol, with the addition of edible salt (and possibly plant spices). Based on whether alcohol is added, cooking wine can be divided into two categories: blended cooking wine and pure brewed cooking wine. The latter is made primarily from rice wine, with the addition of salt, spices, etc. (without added alcohol).

[0003] In the process of preparing cooking wine, spices are usually added to improve the flavor and enhance the effects of removing fishy smells and adding aroma. Spices are generally extracted by boiling in water or soaking in alcohol / yellow wine. The extraction time is short and the extraction is not thorough.

[0004] Cooking wine contains proteins, caramel coloring, spices, and other components, which are highly prone to sedimentation during storage, affecting its appearance. Proteins in the wine can combine with other substances and precipitate out as temperature and time change. Caramel coloring is complex, containing some insoluble large particles; furthermore, its charged nature can disrupt the ionization balance of the wine, leading to sedimentation. Spices contain tannins, which can combine with proteins to form sediment. During soaking, some fibers and powders may also pass through the filter pores, eventually agglomerating and forming sediment over time. Repeated filtration increases costs and is not always effective. Summary of the Invention

[0005] The primary objective of this invention is to overcome the shortcomings and deficiencies of the prior art and provide a production process for pure brewing of cooking wine.

[0006] Another object of the present invention is to provide a pure brewed cooking wine produced by the aforementioned production process.

[0007] The objective of this invention is achieved through the following technical solution:

[0008] A production process for pure brewed cooking wine includes the following steps:

[0009] (1) Processing of spices: By weight fraction, 5-8 parts star anise, 1-3 parts Sichuan pepper, 1-3 parts dried tangerine peel, 3-5 parts cardamom, 1 part clove, 5-8 parts lemon and 4-6 parts sand ginger are crushed and sieved, and then put into the extraction vessel of the supercritical extraction instrument. The pressure is slowly increased to 20-30 MPa, the carbon dioxide flow rate is set to 20-30 ml / min, and after extraction for 1 h, ethanol is added as an entrainer for extraction for another 1-3 h (i.e. the whole cycle extraction process lasts for 2-4 h). The ethanol flow rate is set to 1-1.5 ml / min. The extracted spice essential oil and spice powder are collected.

[0010] (2) Liquefaction: Add rice and water to the liquefaction tank at a mass ratio of 1:2 to 3, then add 0.1% to 0.3% of amylase by mass of rice and heat to 90±5℃ for liquefaction. After liquefaction is completed, cool down to 20 to 25℃.

[0011] (3) Primary fermentation (base wine fermentation): Transfer the cooled material from step (2) to a rice wine fermentation tank, add 0.1% to 0.5% of saccharifying enzyme and 0.2% to 0.5% of yeast by weight of rice, and then add 1% to 5% of red yeast rice by weight of rice (add according to the requirements of color and taste). Control the temperature to 25 to 32°C for wine fermentation. During the primary fermentation process, oxygen is introduced twice a day for 2 to 5 minutes each time, and the fermentation period is 5 to 7 days.

[0012] (4) Post-fermentation: After the primary fermentation in step (3) is completed, adjust the temperature of the wine to 12-20℃, and then add the spice powder extracted in step (1) after infrared irradiation for post-fermentation. The post-fermentation time is 20-30 days. During the first 15 days of the post-fermentation process, oxygen is introduced once every 2 days for 1-2 minutes each time.

[0013] (5) After adding diatomaceous earth, filter, heat and age: 5 days before the end of post-fermentation in step (4), add 0.5% to 1% of the weight of the wine, mix well and let stand to adsorb and precipitate. After the post-fermentation is completed, filter the wine through a plate and frame, heat the wine at 85 to 90°C, and then cool it down to 60 to 65°C and put it into a storage tank for aging. The aging time is ≥6 months.

[0014] (6) Preparation:

[0015] ① Add 1.0-1.2% salt, 0.012-0.024% spice oil collected in step (1), and water to the supernatant of the aged wine in step (5), mix well, and obtain the blended cooking wine.

[0016] ② Collect the remaining bottom part of the tank (the part with a height of less than 1 meter) after aging in step (5), freeze it at -5 to 0℃ for 3 days, filter it through a membrane, and then blend it according to the method in step ① to obtain the blended cooking wine;

[0017] (7) Filtration and heating: After the blended cooking wine obtained in step (6) is filtered through a membrane, it is heated to 65-70℃ and kept warm for 30 minutes to obtain the pure brewed cooking wine.

[0018] The preferred spice formula in step (1) is as follows: by weight fraction, 6 parts star anise, 2 parts Sichuan pepper, 2 parts dried tangerine peel, 4 parts cardamom, 1 part cloves, 7 parts lemon, and 5 parts sand ginger.

[0019] The moisture content of the spices mentioned in step (1) is controlled to be below 13%.

[0020] The sieving process described in step (1) is preferably sieved through a 100-mesh sieve.

[0021] The preferred flow rate of carbon dioxide in step (1) is 20–25 ml / min.

[0022] The ethanol mentioned in step (1) is preferably high-purity ethanol with a purity ≥ 99.5%.

[0023] The amount of amylase added in step (2) is preferably 0.2% of the mass of rice.

[0024] In step (2), it is preferable to cool down to 24°C after liquefaction is completed.

[0025] The saccharifying enzyme mentioned in step (3) is preferably Rhizopus koji; more preferably, it is Rhizopus koji from Quzhiyuan.

[0026] The yeast mentioned in step (3) is high-temperature brewing yeast; more preferably, it is Angel high-temperature brewing yeast.

[0027] The preferred temperature for alcoholic fermentation in step (3) is 28–32°C.

[0028] In step (4), after the main fermentation is completed, it is preferable to adjust the temperature to 15-20°C; more preferably, the temperature is adjusted to 15°C.

[0029] The infrared irradiation time in step (4) is preferably 20 to 40 minutes; preferably 30 minutes.

[0030] The preferred mass ratio of the spice powder to the wine (yellow wine obtained after the main fermentation) in step (4) is 1:1000.

[0031] The post-fermentation time in step (4) is preferably 20 to 28 days.

[0032] The amount of diatomaceous earth added in step (5) is preferably calculated as 0.5% of the mass of the wine.

[0033] The pressure filtration rate described in step (5) is 8-10 m / s. 3 / h.

[0034] The amount of water used in step ① is adjusted according to the alcohol content, with a target alcohol content of 12% vol to 14% vol.

[0035] The conditions for membrane filtration in step ② are: a filter membrane with a pore size of 0.18 μm and a filtration pressure of 0.3–0.8 MPa.

[0036] The production process of the pure brewed cooking wine also includes a packaging step after step (7): the pure brewed cooking wine after heat treatment is bottled.

[0037] A pure brewed cooking wine, produced by any of the above-described pure brewed cooking wine production processes.

[0038] The present invention has the following advantages and effects compared with the prior art:

[0039] (1) The present invention uses essential oil extracted by supercritical fluid extraction to replace the spices extracted directly by rice wine / alcohol during blending, which avoids the precipitation caused by the spice extract after bottling, and the extraction effect is significantly better than that of boiling or rice wine extraction.

[0040] (2) The present invention processes spices in two steps: first, extracting essential oils, and then putting the residue into a wine fermentation tank for further extraction, so as to fully extract the aroma components and reduce the problem of insufficient extraction of spices during subsequent blending.

[0041] (3) In the post-fermentation process, the present invention adds the extracted spice powder and diatomaceous earth at the same time. In addition to fully extracting the spices, the tannins in the spices can be combined with the proteins in the wine to form a precipitate, which is then adsorbed by the diatomaceous earth, reducing the precipitation after blending. In the filter press process, these residues and diatomaceous earth can be used as fillers to fill the gaps in the filter cloth, making the filtration effect better. This process not only improves the filtration efficiency and clarity, but also avoids precipitation after bottling.

[0042] (4) The present invention eliminates the use of caramel color and replaces it with red yeast rice, which not only retains the color but also avoids the precipitation caused by caramel color and enhances the flavor.

[0043] (5) This invention only requires freezing and clarifying the bottom part of the tank, instead of freezing and clarifying the entire rice wine, which greatly reduces processing time and cost, and produces cooking wine products with good color and flavor. Attached Figure Description

[0044] Figure 1 This is a diagram of a supercritical carbon dioxide extraction device.

[0045] Figure 2 This is a graph showing the sedimentation of the cooking wine prepared in Example 1 (no sediment was observed after 2 months of storage).

[0046] Figure 3 This is a graph showing the sedimentation of the cooking wine prepared in Comparative Example 3 (after 2 months of storage, there is a lot of sediment). Detailed Implementation

[0047] The present invention will be further described in detail below with reference to embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in this technical field. Test methods in the following embodiments that do not specify specific experimental conditions are generally performed under conventional experimental conditions. Unless otherwise specified, the reagents and raw materials used in the present invention are all commercially available.

[0048] In this invention, the spices are composed and proportioned as follows: by weight fraction, 5-8 parts star anise, 1-3 parts Sichuan peppercorns, 1-3 parts dried tangerine peel, 3-5 parts cardamom, 1 part cloves, 5-8 parts lemon, and 4-6 parts galangal. All components of the spices can be obtained through conventional commercial means.

[0049] Example 1

[0050] (1) Processing of spices: By weight fraction, weigh the spices required for blending the cooking wine (the moisture content of the spices should be controlled below 13%) in the following proportions: 6 parts star anise, 2 parts Sichuan pepper, 2 parts dried tangerine peel, 4 parts cardamom, 1 part cloves, 7 parts lemon, and 5 parts sand ginger. Grind them into powder and pass them through a 100-mesh sieve. Mix them evenly and then put them into a supercritical fluid extractor. Figure 1 The extraction vessel was pressurized slowly to 22 MPa, with a carbon dioxide flow rate set at 20 ml / min. Because multiple spices were mixed, to ensure extraction efficiency, high-purity ethanol (≥99.5%) was added as an entrainer after 1 hour of extraction for another 2 hours, with the ethanol flow rate set at 1.2 ml / min. The entire cyclic extraction process lasted 3 hours. The extracted spice essential oils were collected, sealed, and stored for later use. The extracted spice powder was also packaged and stored for later use.

[0051] (2) Liquefaction: Rice and water are put into a liquefaction tank at a mass ratio of 1:3, and then 0.1% to 0.3% (0.2% of the mass of rice in this example) of amylase (brand: Yulibao, product code: TF10901) is added. The temperature is slowly raised to 90°C for liquefaction. After liquefaction is completed, the temperature is lowered to 24°C.

[0052] (3) Base wine fermentation (main fermentation): Transfer the cooled material from step (2) to an alcohol fermentation tank and add 0.1% of the rice mass of saccharifying enzyme (Quzhiyuan Rhizopus koji) and 0.5% of the rice mass of yeast (Angel high temperature brewing yeast). Add 1% of the rice mass of red yeast (Wuhan Jiacheng Biotechnology Co., Ltd.) as needed. Control the temperature at 28-32℃ for alcohol fermentation. During the fermentation process, oxygen is introduced twice a day for 2-5 minutes each time. The main fermentation period is 5 days.

[0053] (4) Post-fermentation: After the primary fermentation in step (3) is completed, the temperature is adjusted to 15-20℃ (15℃ in this embodiment) for post-fermentation. The spice powder extracted in step (1) is irradiated with infrared light for 30 minutes and then put into the fermentation tank (spice: rice wine = 1:1000 by mass). The post-fermentation time is 20 days. During the first 15 days of the post-fermentation process, oxygen is introduced once every 2 days for 1-2 minutes each time.

[0054] (5) Add diatomaceous earth: about 5 days before the end of fermentation in step (4), add diatomaceous earth accounting for 0.5% to 1% of the weight of the wine (in this example, the amount added is 0.5% of the weight of the wine), mix well, and let stand to adsorb and precipitate.

[0055] (6) Filtration, heating, and aging: After fermentation, the wine is filtered through a plate and frame filter press (filtration rate 8-10 m / s). 3 Then, heat the wine at 85℃ or above, cool it down to 60-65℃, and put it into a rice wine storage tank for aging for ≥6 months.

[0056] (7) Preparation:

[0057] ① The supernatant is directly mixed: the supernatant of the rice wine is extracted from the side valve of the rice wine storage tank after aging in step (6), and salt (1.0-1.2% of the mass of the wine), (mass ratio 1‰-2‰)*12% (spice amount*extraction yield) of the spice essential oil obtained in step (1) and water (the amount of water is adjusted according to the alcohol content, the target alcohol content is 12%vol-14%vol) are mixed and mixed for 30 minutes.

[0058] ② The bottom part of the tank is frozen and filtered before blending: The bottom part of the tank (the part with a height of less than 1m) remaining after the yellow wine storage tank is extracted in step (6) can be collected together and frozen to -5~0℃ for 3 days, then filtered through a membrane (pore size of 0.18um), and then blended according to the method in step ① above.

[0059] (8) Filtration, heating, and packaging: After the cooking wine prepared in step (7) is filtered through a membrane with a pore size of 0.18 μm, it is heated to 65-70°C and kept at that temperature for 30 minutes before being bottled. This invention uses a low-temperature (65-70°C) sterilization method to avoid excessively high temperatures that could denature proteins in the wine and cause thermal precipitation.

[0060] Examples 2 to 10

[0061] The preparation methods of Examples 2 to 10 are the same as those of Example 1, except that the extraction conditions of spices in step (1), the ratio of rice to water (i.e., fermentation material to water ratio) in step (2), the amount of saccharifying enzyme, yeast and red yeast in step (3), the fermentation time of base wine (i.e., the duration of primary fermentation) and the duration of post-fermentation in step (4) are different, as shown in Table 1.

[0062] Table 1. Fermentation process conditions for Examples 2-10

[0063]

[0064] Comparative Example 1

[0065] Referring to Example 1, the difference is that: red yeast is not added during the fermentation of the base wine in step (3), and caramel (color) is added during the blending of the cooking wine in step (7). The amount of caramel added varies depending on the color requirements of the product. The amount added in this comparative example is 0.15% of the mass of the supernatant of the yellow wine. Other materials and processing methods are consistent with Example 1.

[0066] Comparative Example 2

[0067] Referring to Example 1, the difference is that: in step (1), the spices are not extracted using supercritical fluid extraction. Instead, the spices are directly pulverized and placed in a 200-mesh filter bag for extraction using a boiling process. The boiling is carried out at a slight boil (100°C) for 3 rounds, each round lasting 1-2 hours. After boiling, the spice water obtained from the 1st to 3rd rounds is mixed and set aside. The spice residue after boiling is discarded. Then, in the post-fermentation process of step (4), no spice powder is added. In step (7), the spice essential oil is replaced with the spice water obtained from the boiling extraction. Other materials and processing methods are consistent with Example 1.

[0068] Comparative Example 3

[0069] Referring to Example 1, the differences are as follows: ① In step (1), the spices are not extracted using supercritical carbon dioxide. Instead, the spices are directly crushed and placed into a 200-mesh filter bag, and a water-boiling extraction process is used (the specific method is the same as in Comparative Example 2) to obtain spice water (the spice residue after extraction is discarded); ② In step (3), red yeast rice is not added during the fermentation of the base wine, and 0.15% of the caramel color of the supernatant of the rice wine is added during the blending of the cooking wine in step (7); ③ In step (4), spice residue is not added during the post-fermentation process, and the spice essential oil is replaced with the spice water obtained by water-boiling extraction during the blending of the cooking wine in step (7); other materials and processing methods are consistent with Example 1.

[0070] Effect Example

[0071] The cooking wines prepared in Examples 1-10 and Comparative Examples 1-3 were compared. The detection methods for turbidity, color difference (L value), alcohol content (%vol), coliform bacteria, and total bacterial count are shown in Table 2. Sedimentation (after packaging) was observed after bottling, and a destructive test (2 months) was conducted by alternating between 50°C, 4°C, and room temperature (25°C), with each temperature treated for one day, repeated for two months. This method aimed to rapidly precipitate sediment to assess the true shelf life; one month of this treatment was equivalent to more than six months of normal shelf life. Sedimentation levels were categorized as follows: no sediment < trace sediment < a small amount of sediment < significant sediment < flocculent sediment. All tests were performed in triplicate. The results are shown in Table 3.

[0072] The sedimentation conditions of the cooking wines prepared in Example 1 and Comparative Example 3 are as follows: Figure 2 and Figure 3 As shown.

[0073] Table 2 Testing Basis

[0074] project Testing basis Turbidity GB / T 13200-1991 Color difference (L value) Colorimeter measurement Alcohol content (% vol) GB / T 13662—2000 coliform bacteria GB / T 4789.25 Total bacterial count GB / T 4789.25

[0075] Table 3 Comparison of the effects of cooking wines prepared in Examples 1-10 and Comparative Examples 1-3

[0076]

[0077] Example 2

[0078] 1. To explore the effect of using an entrainer on extraction yield during supercritical fluid extraction.

[0079] The extraction yield of step (1) in Example 1 of this invention was determined (extraction yield = amount of essential oil / amount of spices added * 100%), while a control was established by extracting for 3 hours without adding high-purity ethanol (purity ≥ 99.5%) as an entrainer. The experiment was repeated three times. The results are shown in Table 4.

[0080] Table 4: Differences in extraction yield between supercritical fluid extraction and extraction with or without entrainer

[0081]

[0082]

[0083] 2. To explore the effects of different extraction methods on the total ester content of cooking wine.

[0084] The total ester content in the pure brewed cooking wine prepared in Example 1 of this invention was determined, with rice wine extraction and water boiling extraction processes (same as Comparative Example 2) serving as controls. The experiment was repeated three times. The results are shown in Table 5.

[0085] The extraction process of rice wine is as follows: Referring to steps (2)-(6) of Example 1 of this invention, liquefaction, base wine fermentation, post-fermentation (no spices are added during the post-fermentation process), diatomaceous earth, pressure filtration, aging and other operations are carried out to obtain fermented rice wine (without spices); after step (6), the spices in step (1) of Example 1 are directly crushed and passed through a 100-mesh sieve and put into an extraction tank together with the extracted part of fermented rice wine. The extraction ratio is spices: rice wine = 1:20 (mass ratio) to obtain the extract after spice extraction; then, according to the same ratio as in step (7), salt and water are added to the remaining fermented rice wine, and the extract after spice extraction is added (the mass ratio of spice extract to fermented rice wine is 1:50, that is, the mass ratio of spices to fermented rice wine is 1:1000) (no spice essential oil is added) for blending, and then the filtering, heating, packaging and other processes in step (8) are carried out.

[0086] Table 5: Differences in total ester content of cooking wine prepared by three different extraction methods (using the same rice wine and the same proportion of spices).

[0087] Spices processing methods Total esters in pure brewed cooking wine (g / L) Yellow wine extract 3.26 Boiling and extracting 3.05 Supercritical extraction process 5.73

[0088] 3. Explore the differences in pressure filtration effects under different treatment methods

[0089] The clarity of the cooking wine prepared in Example 1 of this invention was observed, with the step of removing diatomaceous earth in step (5) as a control (which is the same as the step in Example 1). The results are shown in Table 6.

[0090] Table 6: Differences in filtration efficiency under different treatment methods

[0091] Filtration <![CDATA[Filter pressing rate (m 3 / h)]]> Clarity direct pressure filtration 0.5～1 If cloudy, a clarifying agent needs to be added for clarification and secondary filtration is required. After adding diatomaceous earth, filter press 8～10 It is relatively clear and can be used directly for brewing wine.

[0092] In summary, the sensory differences between the embodiments and the comparative examples show that the sedimentation in the embodiments is significantly improved, with much less sediment than in the comparative example. In actual follow-up, the comparative example showed significant sedimentation after one month. Therefore, the implementation of this invention can effectively improve the sedimentation problem and spice extraction problem in pure brewed cooking wine, resulting in a richer product flavor.

[0093] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A process for the production of pure rice wine, characterized by, The method comprises the following steps: (1) Spice processing: 5-8 parts of star anise, 1-3 parts of Sichuan pepper, 1-3 parts of dried tangerine or orange peel, 3-5 parts of cardamom, 1 part of clove, 5-8 parts of lemon and 4-6 parts of sand ginger are crushed and sieved, then put into the extraction kettle of supercritical extraction instrument, slowly pressurized to 20-30 Mpa, the flow rate of carbon dioxide is set to 20-30 ml / min, after extraction for 1 h, add ethanol as entrainer and extract for 1-3 h, the flow rate of ethanol is set to 1-1.5 ml / min, collect the extracted spice essential oil and spice powder; (2) liquefaction: rice and water are put into the liquefaction tank at a mass ratio of 1:2-3, then 0.1%-0.3% of amylase based on the mass of rice is added, and the temperature is raised to 90±5℃ for liquefaction, after liquefaction, the temperature is lowered to 20-25℃; (3) main fermentation: the material after temperature reduction in step (2) is transferred to the yellow wine fermentation tank, 0.1%-0.5% of saccharifying enzyme and 0.2%-0.5% of yeast based on the mass of rice are added, then 1%-5% of red koji based on the mass of rice is added, the temperature is controlled to 25-32℃ for saccharification fermentation, oxygen is supplied twice a day for 2-5 min during the main fermentation process, and the fermentation period is 5-7 days; (4) post-fermentation: after the completion of the main fermentation in step (3), the temperature of the wine liquid is adjusted to 12-20℃, then the spice powder extracted in step (1) after infrared irradiation is added for post-fermentation, the post-fermentation period is 20-30 days, and during the post-fermentation process, oxygen is supplied once every 2 days for 1-2 min in the first 15 days; (5) add diatomite, post-filtering, wine decoction and aging: 0.5%-1% of diatomite based on the mass of wine liquid is added 5 days before the completion of post-fermentation in step (4), the mixture is stirred and then left to adsorb and precipitate, after the completion of post-fermentation, the wine liquid is filtered by plate and frame, then the wine is decocted at 85-90℃, the temperature is lowered to 60-65℃, and the wine is stored in a tank for aging, and the aging time is ≥6 months; (6) blending: ①1.0-1.2% of salt, 0.012-0.024% of the spice essential oil collected in step (1) and water based on the mass of wine liquid are added to the supernatant of the wine liquid after aging in step (5), the mixture is stirred to obtain blended cooking wine; ②the remaining tank bottom part after aging in step (5) is collected, treated by membrane filtration after -5-0℃ freezing treatment for 3 days, and then blended by the method in step (1) to obtain blended cooking wine; (7) filtering and heating: the blended cooking wine obtained in step (6) is treated by membrane filtration and then heated to 65-70℃ for 30 min to obtain the pure-brewed cooking wine; The moisture content of the spice in step (1) is controlled to be less than 13%.

2. The production process according to claim 1, characterized in that: the mass ratio of the spice powder to the wine liquid in step (4) is 1:1000.

3. The production process according to claim 1, characterized in that: the ethanol in step (1) is high-purity ethanol with a purity of ≥99.5%.

4. The production process according to claim 1, characterized in that: the amount of amylase added in step (2) is 0.2% based on the mass of the liquefaction system. The diatomite is added in an amount of 0.5% of the mass of the wine liquid.

5. The production process according to claim 1, characterized in that: The rate of the filter pressing in step (5) is 8-10 m³ / h; The amount of water in step ① is adjusted according to the alcohol content, and the target alcohol content is 12%vol-14%vol; The membrane filtration treatment in step ② is performed under the following conditions: filter membrane with a pore size of 0.18 um, filtration pressure of 0.3-0.8 MPa.

6. The production process according to claim 1, characterized in that: In step (2), the temperature is lowered to 24℃ after liquefaction is completed; The temperature of the alcohol fermentation in step (3) is 28-32℃; In step (4), the temperature is adjusted to 15-20℃ after the main fermentation is completed.

7. The production process according to claim 1, characterized in that: The infrared irradiation time in step (4) is 20-40 min; The post-fermentation time in step (4) is 20-28 days.

8. The production process according to claim 1, characterized in that: The saccharifying enzyme in step (3) is Rhizopus koji; The yeast in step (3) is high-temperature Saccharomyces cerevisiae.

9. The production process according to claim 1, characterized in that, After step (7), a packaging step is further included: the pure brewing wine after heat treatment is filled.

10. A pure rice wine, characterized by: The pure brewing wine is produced by the production process according to any one of claims 1-9.

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