Novel brewing process of black glutinous rice wine

Abstract

The invention relates to the field of brewing processes, and discloses a novel brewing process of black glutinous rice wine, which comprises the following steps: S1, raw material selection and treatment; step S2, polished rice treatment; step S3, soaking treatment; step S4, performing cooking treatment; step S5, carrying out saccharification treatment; step S6, a fermentation process; step S7, preparing an extracting agent; step S8, extracting anthocyanin; step S9, purifying anthocyanin; step S10, filtering, sterilizing and blending; the process disclosed by the invention not only solves the problem of loss of anthocyanin in the brewing process, but also greatly increases the utilization rate of the anthocyanin in the rice skin. Meanwhile, the color and taste of the black glutinous rice wine are improved, and the clearness and pleasure of the Japanese sake are increased.

Description

Technical Field

[0001] The invention relates to the field of brewing technology, in particular to a novel brewing technology for black glutinous rice wine. Background Art

[0002] Black glutinous rice is a unique variety of glutinous rice in Guizhou, Yunnan and other places. It is also called blood glutinous rice. It is a rice plant. The seed coat of mature rice grains is purple-red and tastes sweet and soft. Because the epidermis contains a large amount of anthocyanins, it is known as the "black pearl". With the continuous improvement of people's demand for the quality and nutritional value of wine, health wines with health effects have gradually attracted attention. In addition to old health wines such as Jinjiu, Zhuyeqing, and Wujiapi, some wines with beneficial functions such as black glutinous rice wine have also appeared in the public eye. Black glutinous rice contains a large amount of anthocyanins and relevant studies have shown that anthocyanins have the potential for antioxidant, anti-lipid peroxidation, anti-inflammatory, immune regulation, cardiovascular disease prevention, cancer prevention, etc., and have the characteristics of natural pigments that are safe, reliable and environmentally friendly. Anthocyanins can already be used as green food additives. Therefore, the attention to black glutinous rice wine rich in anthocyanins has been rising in recent years. However, the traditional rice wine fermentation process uses whole-grain rice fermentation. A large amount of anthocyanins present in the rice skin will directly participate in the fermentation process of the rice wine. The dynamic changes of factors such as temperature and pH during the fermentation process will lead to a decrease in the stability and content of anthocyanins, which will in turn cause the wine to lose its gloss, become darker, have a poor taste, and the fermentation liquid has a higher acidity and the wine is slightly spicy.

[0003] In the Japanese sake brewing process, the rice for brewing needs to go through the rice milling process, that is, to remove 30%-80% of the rice skin and retain the rice heart for fermentation and wine making. Using the rice heart to brew wine can reduce the amino acid content and thus reduce the bitterness of the wine. The characteristics of sake fermentation at low temperature and long time also make the wine taste pure, soft and refreshing. Among them, the rice milling operation can prevent the anthocyanins in black glutinous rice from being directly fermented and then lost. The black glutinous rice heart is separated from the anthocyanin-rich rice skin by rice milling. The rice heart is fermented at low temperature for a long time to ensure that the glutinous rice wine itself has the characteristics of soft taste, sweet but not greasy, and to a certain extent reduces the spiciness of the wine; the rice skin is prepared separately as a raw material for anthocyanins and the process of returning to the wine body is adopted to increase the content and stability of anthocyanins in the wine. Anthocyanins in the black glutinous rice skin belong to flavonoid polyphenol compounds, which are aglycones with color obtained by hydrolyzing and breaking the glycosidic bonds of anthocyanins. Common anthocyanin extraction methods mainly include organic solvent extraction, microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction, etc., which can quickly and easily obtain a large amount of anthocyanin extract. The crude liquid initially prepared has a low anthocyanin content and contains a large amount of impurity solids, which requires further purification and separation. At present, the general methods for the preliminary purification of anthocyanins are macroporous resin adsorption, membrane separation technology, and high-efficiency countercurrent chromatography. Among them, macroporous resin is a type of polymer adsorption resin that does not contain ion exchange groups and has a macroporous structure. It establishes different adsorption effects between the substances flowing through it through intermolecular forces to achieve the purpose of separation and purification. Macroporous resin has good characteristics such as economy, convenience, reusability, and good selection of target substances. It is gradually widely used in scientific research experiments and factory production.

[0004] Usually, the production process of black glutinous rice wine follows the production process of traditional rice wine: raw material pretreatment - cooking / rice pouring - cooling - mixing with koji - packing and cultivating bacteria - fermentation - filtration. The acidity of the fermented glutinous rice liquor is relatively high, and the body of the finished black glutinous rice wine produced will become turbid, reddish brown, and slightly spicy. The color of the wine has already shown that the most important and abundant substance of black glutinous rice, anthocyanin, has been lost or changed during the fermentation process. The original purple-red color of anthocyanin in the natural weak acid state has evolved into brick red, and black glutinous rice wine has also lost its greatest characteristics and value. In order to ensure the effective ingredients of anthocyanin in black glutinous rice, the black glutinous rice is milled, the rice core is fermented to make wine, and the rice skin is directly extracted, and mixed by the back-adding process. This is an economically feasible and practical method to increase the stability content of anthocyanin in glutinous rice wine, improve the color and taste of the wine, and reduce the acidity of the fermented liquid. For this reason, this application proposes a new brewing process for black glutinous rice wine. Summary of the invention

[0005] The purpose of the present invention is to provide a novel brewing process of black glutinous rice wine to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical scheme: a novel brewing process of black glutinous rice wine, comprising the following steps: step S1, raw material selection and processing: selecting high-quality black glutinous rice with no impurities, no mixed rice, no obvious broken rice, full grains and uniform color; step S2, rice polishing: passing the raw material of step S1 through a rice polishing machine to achieve a rice polishing degree of 50-70%, wherein the first 10% of the bran layer of the rice polishing process is collected separately; step S3, soaking treatment: putting the raw material of step S2 into a container, flushing impurities with water, washing and adding clean water to cover the raw material Step S4, cooking treatment: rinse the raw materials soaked in step S3 and put them into the pot, cook for a period of time and then cool; Step S5, saccharification treatment: add 0.3% saccharifying agent to the raw materials cooled in step S4, stir them evenly, put them into the vat, build the nest, add 1.2-2.0 times the mass of clean water after saccharification for a certain period of time; Step S6, fermentation process: add 0.5% yeast to the raw materials in step S5 at a certain temperature, stir once a day in the early stage of fermentation, seal and ferment in the late stage of fermentation, and ferment at 15°C for 30 day; step S7, preparation of extractant: using edible alcohol or distilled rice wine to adjust the ethanol solution with a volume fraction of 40% as anthocyanin extraction solvent; step S8, anthocyanin extraction: step S2: mixing the rice bran rich in anthocyanin with a volume fraction of 40% alcohol in a solid-liquid ratio of 1:10, extracting at pH 2.5 and 50°C for 40 minutes and filtering to obtain anthocyanin crude extract; step S9, anthocyanin purification: mixing macroporous resin D101 and AB-8 in a mass ratio of 7:3 and wet-loading the column, 1.5BV of anthocyanin crude extract was added to The resin was adsorbed at a rate of 0.5 BV / h, and after saturation, 6 BV of pure water was used for washing at a rate of 0.5 BV / h, and then 40% by volume of 6 BV of ethanol solution was loaded at a rate of 0.5 BV / h to elute the saturated resin and collect the eluate, and the solution was concentrated to 1.5 BV under reduced pressure; step S10, filtering, sterilizing, and blending: the fermented refined black glutinous rice wine was filtered to obtain clear wine, 5-10% by volume of purified anthocyanins were added, and then heated at 85°C for 10 minutes, cooled immediately after sterilization, and stored at room temperature.

[0007] Preferably, the step S4 is performed such that the raw rice is steamed until it emits a rice aroma and is in a loose, soft, transparent and non-sticky state.

[0008] Preferably, the step S5 forms a trumpet-shaped structure.

[0009] Preferably, the saccharification time in step S5 is 48 hours.

[0010] Preferably, the early fermentation period in step S6 is 15 days before fermentation, and the late fermentation period is 15 days after fermentation.

[0011] Preferably, the pH of the anthocyanin crude extract in step S8 needs to be adjusted to 3.0.

[0012] Preferably, the BV in step S9 is the bed volume of the resin.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] Compared with the traditional black glutinous rice wine brewing process, the invention has a certain integration with the Japanese sake process in terms of process route, adds the rice milling process and low-temperature long fermentation of Japanese sake in the process, and adopts an extraction method to directly extract anthocyanins in rice skin, and mixes and adds after the rice wine fermentation is completed, thereby ensuring the original color characteristics of the rice wine while improving the color of the wine body and increasing the content and stability of anthocyanins in the wine body. The biggest advantage of the invention is that the rice core and rice skin of the black glutinous rice are separated, preventing the loss and structural change caused by the direct participation of anthocyanins in the fermentation, not only increasing the content and stability of anthocyanins in the finished wine, but also different content and color can be prepared according to product requirements, and the fermentation combines the low-temperature long fermentation of Japanese sake and the rice core fermentation process, reducing the acidity of the wine body, increasing the output of the wine and reducing the bitterness of the wine body. The patent not only solves the problem of anthocyanin loss in the brewing process and greatly increases the utilization rate of anthocyanins in the rice skin, but also improves the color and taste of the black glutinous rice wine and increases the clarity and pleasure of the Japanese sake. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0017] See also Figure 1The novel brewing process of a black glutinous rice wine shown in the figure comprises the following steps: step S1, raw material selection and processing: selecting high-quality black glutinous rice with no impurities, no mixed rice, no obvious broken rice, full grains and uniform color; step S2, rice polishing processing: passing the raw material of step S1 through a rice polishing machine to reach a rice polishing degree of 50-70%, wherein the first 10% of the bran layer of the rice polishing process is collected separately; step S3, soaking processing: putting the raw material of step S2 into a container, flushing impurities with water, washing and adding clean water to cover the raw material, and soaking for 3-4 hours; step S4, cooking process: rinse the raw materials soaked in step S3 and put them into a pot, cook for a period of time and then cool; step S5, saccharification process: add 0.3% saccharifying agent to the raw materials cooled in step S4, stir them evenly, put them into a vat, build a nest, and add 1.2-2.0 times the mass of clean water after saccharification for a certain period of time; step S6, fermentation process: add 0.5% yeast to the raw materials in step S5 at a certain temperature, stir once a day in the early stage of fermentation, seal and ferment in the late stage of fermentation, and ferment at 15°C for 30 days; step S7, Extraction agent preparation: using edible alcohol or distilled rice wine to adjust to a 40% volume fraction ethanol solution as anthocyanin extraction solvent; step S8, anthocyanin extraction: step S2: mixing anthocyanin-rich rice bran with 40% volume fraction alcohol effluent at a solid-liquid ratio of 1:10, extracting at pH 2.5 and 50°C for 40 minutes, filtering to obtain anthocyanin crude extract; step S9, anthocyanin purification: mixing macroporous resin D101 and AB-8 at a mass ratio of 7:3 and wet-loading the column, 1.5BV anthocyanin crude extract was added at 0.5 BV / h rate of loading and adsorption, after adsorption saturation, 6BV of pure water is washed at a rate of 0.5BV / h, and then 40% volume fraction of 6BV of ethanol solution is loaded at a rate of 0.5BV / h to elute the saturated resin and collect the eluate, and then reduce the pressure and concentrate to 1.5BV; step S10, filtering, sterilizing, and blending: the fermented refined black glutinous rice wine is filtered to obtain clear wine, 5-10% volume of purified anthocyanins is added, and then heated at 85°C for 10min, cooled immediately after sterilization, and stored at room temperature.

[0018] Example 1

[0019] A novel brewing process for finely grinding black glutinous rice wine, the specific steps comprising the following steps:

[0020] Step S1, raw material selection and processing: selecting 100 kg of high-quality black glutinous rice with no impurities, no mixed rice, no obvious broken rice, full grains and uniform color for standby use;

[0021] Step S2, rice polishing: the raw material is passed through a rice polishing machine to reach a polishing degree of 90%, the resulting bran layer is collected separately, and then the rice is polished to a polishing degree of 60%;

[0022] Step S3, soaking: put the polished rice raw material into a container, rinse with water to remove impurities, wash and add clean water to cover the raw material, and soak for 3 hours;

[0023] Step S4, steaming: rinse the soaked raw materials and put them into the pot, wait for 30 minutes after steam comes up until the raw rice emits rice fragrance and is in a loose, soft, transparent and non-sticky state, and cool for 10 minutes;

[0024] Step S5, saccharification: add 0.3% of the raw material weight of Q303 saccharifying agent to the cooled black glutinous rice, stir well, put into a jar, build a nest to make it into a trumpet shape, and after saccharification for 48 hours, add 1.2 times of clean water;

[0025] Step S6, fermentation: adding 0.5% Angel rice wine yeast at 15° C., stirring once a day in the early stage of fermentation, and sealing and fermenting in the late stage of fermentation, and fermenting for a total of 30 days;

[0026] Step S7, extractant preparation: using edible alcohol or distilled rice wine to adjust to a 40% volume fraction of ethanol (rice wine) solution as anthocyanin extraction solvent;

[0027] Step S8, anthocyanin extraction: mixing the anthocyanin-rich rice bran with 40% by volume ethanol (rice wine) solution at a solid-liquid ratio of 1:10 (g / ml), and extracting at pH 2.5 and 50° C. for 40 min to obtain anthocyanin crude extract;

[0028] Step S9, anthocyanin purification: macroporous resin D101 and AB-8 were mixed and wet loaded into the column in a mass ratio of 7:3, 1.5BV crude extract (pH3.0) was loaded and adsorbed at a rate of 0.5BV / h, and after saturation, 6BV pure water was washed at a rate of 0.5BV / h, and then 40% volume fraction 6BV ethanol (rice wine) solution (pH2.5) was loaded at a rate of 0.5BV / h to elute the saturated resin and collect the eluate (Note: BV is the bed volume of the resin), and concentrated under reduced pressure to 1.5BV;

[0029] Step S10, filtering, sterilizing, and blending: filtering the fermented refined black glutinous rice wine to obtain clear wine, discarding the waste residue, adding 5% volume of purified anthocyanins, and then heating in a water bath at a temperature of 85-90° C. for 10 minutes, cooling immediately after sterilization to obtain the finished product, and storing at room temperature.

[0030] Example 2

[0031] A novel brewing process for finely grinding black glutinous rice wine, the specific steps include the following steps

[0032] Step S1, raw material selection and processing: selecting 100 kg of high-quality black glutinous rice with no impurities, no mixed rice, no obvious broken rice, full grains and uniform color for standby use;

[0033] Step S2, rice polishing: the raw material is passed through a rice polishing machine to reach a polishing degree of 90%, the resulting bran layer is collected separately, and then the rice is polished to a polishing degree of 50%;

[0034] Step S3, soaking: put the polished rice raw material into a container, rinse with water to remove impurities, wash and add clean water to cover the raw material, and soak for 3 hours;

[0035] Step S4, steaming: rinse the soaked raw materials and put them into the pot, wait for 30 minutes after steam comes up until the raw rice emits rice fragrance and is in a loose, soft, transparent and non-sticky state, and cool for 10 minutes;

[0036] Step S5, saccharification: adding 0.3% of the raw material weight of Q303 saccharifying agent to the cooled black glutinous rice, fully stirring, filling the jar, and nesting it to make it into a trumpet shape. After saccharification for 48 hours, adding 1.5 times of clean water;

[0037] Step S6, fermentation: adding 0.5% Angel rice wine yeast at 15° C., stirring once a day in the early stage of fermentation, and sealing and fermenting in the late stage of fermentation, and fermenting for a total of 30 days;

[0038] Step S7, extractant preparation: using edible alcohol or distilled rice wine to adjust to a 40% volume fraction of ethanol (rice wine) solution as anthocyanin extraction solvent;

[0039] Step S8, anthocyanin extraction: mixing the anthocyanin-rich rice bran with 40% by volume ethanol (rice wine) solution at a solid-liquid ratio of 1:10 (g / ml), and extracting at pH 2.5 and 50° C. for 40 min to obtain anthocyanin crude extract;

[0040] Step S9, anthocyanin purification: macroporous resin D101 and AB-8 were mixed and wet loaded into the column in a mass ratio of 7:3, 1.5BV crude extract (pH3.0) was loaded and adsorbed at a rate of 0.5BV / h, and after saturation, 6BV pure water was washed at a rate of 0.5BV / h, and then 40% volume fraction 6BV ethanol (rice wine) solution (pH2.5) was loaded at a rate of 0.5BV / h to elute the saturated resin and collect the eluate (Note: BV is the bed volume of the resin), and concentrated under reduced pressure to 1.5BV;

[0041] Step S10, filtering, sterilizing, and blending: filtering the fermented refined black glutinous rice wine to obtain clear wine, discarding the waste residue, adding 8% volume of purified anthocyanins, and then heating in a water bath at a temperature of 85-90° C. for 10 minutes, cooling immediately after sterilization to obtain the finished product, and storing at room temperature.

[0042] Example 3

[0043] A novel brewing process for finely grinding black glutinous rice wine, the specific steps include the following steps

[0044] Step S1, raw material selection and processing: selecting 100 kg of high-quality black glutinous rice with no impurities, no mixed rice, no obvious broken rice, full grains and uniform color for standby use;

[0045] Step S2, rice polishing: the raw material is passed through a rice polishing machine to reach a polishing degree of 90%, the resulting bran layer is collected separately, and then the rice is polished to a polishing degree of 70%;

[0046] Step S3, soaking: put the polished rice raw material into a container, rinse with water to remove impurities, wash and add clean water to cover the raw material, and soak for 3 hours;

[0047] Step S4, steaming: rinse the soaked raw materials and put them into the pot, wait for 30 minutes after steam comes up until the raw rice emits rice fragrance and is in a loose, soft, transparent and non-sticky state, and cool for 10 minutes;

[0048] Step S5, saccharification: add 0.3% Q303 saccharifying agent by weight of the raw material to the cooled black glutinous rice, stir well, put into a jar, build a nest to make it into a trumpet shape, and after saccharification for 48 hours, add 2.0 times of clean water;

[0049] Step S6, fermentation: adding 0.5% Angel rice wine yeast at 15° C., stirring once a day in the early stage of fermentation, and sealing and fermenting in the late stage of fermentation, and fermenting for a total of 30 days;

[0050] Step S7, extractant preparation: using edible alcohol or distilled rice wine to adjust to a 40% volume fraction of ethanol (rice wine) solution as anthocyanin extraction solvent;

[0051] Step S8, anthocyanin extraction: mixing the anthocyanin-rich rice bran with 40% by volume ethanol (rice wine) solution at a solid-liquid ratio of 1:10 (g / ml), and extracting at pH 2.5 and 50° C. for 40 min to obtain anthocyanin crude extract;

[0052] Step S9, anthocyanin purification: macroporous resin D101 and AB-8 were mixed and wet loaded into the column in a mass ratio of 7:3, 1.5BV crude extract (pH3.0) was loaded and adsorbed at a rate of 0.5BV / h, and after saturation, 6BV pure water was washed at a rate of 0.5BV / h, and then 40% volume fraction 6BV ethanol (rice wine) solution (pH2.5) was loaded at a rate of 0.5BV / h to elute the saturated resin and collect the eluate (Note: BV is the bed volume of the resin), and concentrated under reduced pressure to 1.5BV;

[0053] Step S10, filtering, sterilizing, and blending: filtering the fermented refined black glutinous rice wine to obtain clear wine, discarding the waste residue, adding 10% volume of purified anthocyanins, and then heating in a water bath at a temperature of 85-90° C. for 10 minutes, cooling immediately after sterilization to obtain the finished product, and storing at room temperature.

[0054] Compared with the traditional black glutinous rice wine brewing process, the process of the invention is integrated with the Japanese sake process in a certain way in the process route, the rice milling process and low-temperature long fermentation of Japanese sake are added in the process, and anthocyanins in the rice skin are directly extracted by an extraction method, and the anthocyanins are mixed and added after the fermentation of the rice wine is completed, so as to ensure the original color characteristics of the rice wine while improving the color of the wine body and increasing the content and stability of anthocyanins in the wine body. The biggest advantage of the invention is that the rice core and rice skin of the black glutinous rice are separated, so that the loss and structural change caused by the direct participation of anthocyanins in the fermentation are prevented, not only the content and stability of anthocyanins in the finished wine are increased, but also the content and color can be differently mixed according to product requirements, and the fermentation combines the processes of low-temperature long fermentation of Japanese sake and rice core fermentation, so the acidity of the wine body is reduced, the output of the wine is increased, and the bitterness of the wine body is reduced. The patent not only solves the problem of anthocyanin loss in the brewing process and greatly increases the utilization rate of anthocyanins in the rice skin, but also improves the color and taste of the black glutinous rice wine and increases the clarity and pleasure of the Japanese sake.

[0055] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0056] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A novel brewing process for black glutinous rice wine, characterized in that: The steps include: Step S1, raw material selection and processing: selecting high-quality black glutinous rice with no impurities, no mixed rice, no obvious broken rice, full grains and uniform color; Step S2, rice polishing: the raw material of step S1 is passed through a rice polishing machine to reach a rice polishing degree of 50-70%, wherein the first 10% of the bran layer of the rice during the rice polishing process is collected separately; Step S3, soaking treatment: put the raw materials of step S2 into a container, wash away impurities with water, add clean water to cover the raw materials after washing, and soak for 3-4 hours; Step S4, steaming treatment: rinse the raw materials soaked in step S3 and put them into a pot, steam for a period of time and then cool; Step S5, saccharification treatment: add 0.3% saccharifying agent to the raw material cooled in step S4, stir well, put into a vat, build a nest, and after saccharification for a certain period of time, add 1.2-2.0 times the mass of clean water; Step S6, fermentation process: adding 0.5% yeast to the raw material of step S5 at a certain temperature, stirring once a day in the early stage of fermentation, sealing and fermenting in the late stage of fermentation, and fermenting at 15°C for 30 days; Step S7, extractant preparation: using edible alcohol or distilled rice wine to adjust the ethanol solution with a volume fraction of 40% as anthocyanin extraction solvent; Step S8, anthocyanin extraction: in step S2, the rice bran rich in anthocyanins is mixed with 40% by volume of the alcohol effluent at a solid-liquid ratio of 1:10, and the mixture is extracted at pH 2.5 and 50° C. for 40 min and filtered to obtain an anthocyanin crude extract; Step S9, anthocyanin purification: macroporous resin D101 and AB-8 are mixed and wet loaded into a column in a mass ratio of 7:3, 1.5BV of anthocyanin crude extract is loaded and adsorbed at a rate of 0.5BV / h, and after adsorption saturation, 6BV of pure water is washed at a rate of 0.5BV / h, and then 40% volume fraction of 6BV of ethanol solution is loaded at a rate of 0.5BV / h to elute the saturated resin and collect the eluate, and concentrate under reduced pressure to 1.5BV; Step S10, filtering, sterilizing, and blending: filtering the fermented refined black glutinous rice wine to obtain clear wine, adding 5-10% volume of purified anthocyanins, and then heating at 85° C. for 10 minutes, cooling immediately after sterilization, and storing at room temperature.

2. The novel brewing process of a black glutinous rice wine according to claim 1, characterized in that: The step S4 is best to steam and cook until the raw rice emits a rice aroma and is in a loose, soft, transparent and non-sticky state.

3. The novel brewing process of a black glutinous rice wine according to claim 2, characterized in that: The step S5 is to build a nest into a trumpet-shaped structure.

4. The novel brewing process of a black glutinous rice wine according to claim 3 is characterized in that: The saccharification time in step S5 is 48 hours.

5. The novel brewing process of a black glutinous rice wine according to claim 4 is characterized in that: The early fermentation period of step S6 is 15 days before fermentation, and the late fermentation period is 15 days after fermentation.

6. The novel brewing process of a black glutinous rice wine according to claim 5 is characterized in that: The pH of the anthocyanin crude extract in step S8 also needs to be adjusted to 3.

0.

7. The novel brewing process of a black glutinous rice wine according to claim 6 is characterized in that: The BV in step S9 is the bed volume of the resin.

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