Double-grain compounded sweet yellow wine and preparation process thereof

Abstract

The invention relates to the technical field of fermentation brewing, in particular to double-grain compounded sweet yellow wine and a preparation process thereof. The preparation process comprises the following steps: soaking proso millet and glutinous rice with water to obtain mixed grains; cooking the mixed grains, and gelatinizing the starch to obtain cooked grains; cooling the cooked grains, adding distiller's yeast, and uniformly mixing to obtain a fermentation mixture; sequentially carrying out aerobic fermentation and anaerobic fermentation on the fermentation mixture to obtain a fermentation product; and carrying out post-treatment on the fermentation product to obtain the double-grain compounded sweet yellow wine. The preparation process is simple, and the product is mellow, clean and refreshing in taste and rich in nutritional value, and meets diversified requirements of people.

Description

Technical Field

[0001] The present invention relates to the technical field of fermentation brewing, and in particular to a sweet rice wine with double-grain compounding and its preparation process. Background Technique

[0002] Rice wine not only has a mellow taste, but also has rich nutritional value and various health benefits. It contains 18 kinds of amino acids, nutrients that are easily digested and absorbed, B vitamins that promote blood circulation and beauty and anti-aging effects, as well as antioxidant polyphenols and functional oligosaccharides. In addition, rice wine is also rich in trace elements such as magnesium and selenium, which helps to prevent cardiovascular diseases, promotes digestion, and contains bioactive components such as γ-aminobutyric acid (GABA), etc., and is considered to be one of the most nutritious alcoholic beverages.

[0003] Glutinous rice and big yellow rice as brewing raw materials have their own advantages and disadvantages: Glutinous rice, with its high amylopectin content, strong viscosity and rich nutritional components, makes the brewed rice wine sweet and mellow, but the high viscosity may cause caking during the brewing process, affecting the fermentation efficiency; Big yellow rice, with its rich nutritional components and unique fragrance, brews a soft and tough wine, but the cost is relatively high, and the taste may not be as mellow as the wine brewed from glutinous rice. Because the taste of rice wine is too complex and bitter, it is not easily accepted by modern tastes, which also leads to the rice wine market being far less than that of other brewed wines.

[0004] It is recorded in the literature "Application of Miscellaneous Grains in Rice Wine Brewing": Many experts and scholars start from the raw materials of rice wine brewing, especially selecting miscellaneous grains that are liked by modern people, including oat rice wine, broomcorn millet rice wine, millet rice wine, quinoa rice wine, etc. The content of flavonoids and polyphenols in the rice wine brewed with miscellaneous grains is higher than that of ordinary rice wine, which may lead to an increase in the astringency of the rice wine. At the same time, these components may have a certain inhibitory effect on saccharifying enzyme, liquefying enzyme and yeast, and the price of miscellaneous grains is relatively high, and the liquor yield is relatively low.

[0005] Chinese patent CN110387303A discloses a new type of yellow rice wine and its brewing method. It includes component A and component B, and the ratio of component A to component B is 1-9:9-1. The preparation process of component A includes soaking glutinous rice, steaming rice, drying rice, fermenting in a jar, raking, fermenting in a jar, and decocting wine; the preparation process of component B includes scalding rhubarb rice, saccharifying, fermenting, squeezing, and storing. The present invention ensures the nutritional value and aroma of yellow rice wine to the greatest extent through the brewing process, while improving the disadvantages of light taste and unbalanced nutrition. The yellow rice wine produced by the present invention has moderate viscosity, basically eliminates the bitter taste of smoke in the tail of yellow rice wine, and greatly improves the taste of yellow rice wine. The yellow rice wine produced by the invention has lower sugar content, harmonizes the sour-sweet ratio, and is more suitable for the taste of modern people. However, the process requires the two components to be treated separately, and the treatment processes are different, the operation is complicated, and the cost is high. In addition, after brewing separately, the quality of the brewed wines obtained varies greatly. It is difficult to find a good flavor point when blending, and the brewing process has higher requirements.

[0006] There is currently a lack of a simpler rice wine brewing process that uses a fusion of glutinous rice and rhubarb rice as the cereal raw materials, and has a high fermentation rate, a mellower and more refreshing taste, and richer nutritional value. Summary of the invention

[0007] In view of this, the purpose of the present invention is to provide a double-grain compound sweet rice wine and a preparation process thereof, which has a simple preparation process, a mellower and more refreshing product taste, and richer nutritional value, and meets people's diverse needs, conforming to the trend of the rice wine industry towards high-end and younger development.

[0008] To achieve the above-mentioned purpose of the invention, the technical solution of the present invention is as follows:

[0009] In one aspect, the present invention provides a preparation process of a double-grain compound sweet rice wine, comprising the following steps:

[0010] (1) Soaking rhubarb rice and glutinous rice in water to obtain mixed grains;

[0011] (2) steaming the mixed grains obtained in step (1) to gelatinize the starch, thereby obtaining steamed grains;

[0012] (3) cooling the cooked grains obtained in step (2), adding distiller's yeast, and mixing well to obtain a fermentation mixture;

[0013] (4) subjecting the fermentation mixture obtained in step (3) to aerobic fermentation and anaerobic fermentation in sequence to obtain a fermentation product;

[0014] (5) post-treating the fermentation product obtained in step (4) to obtain a double-grain compounded sweet rice wine.

[0015] Among them, in step (1), the mass ratio of the proso millet and glutinous rice is 1:3 - 3:1;

[0016] In step (3), the distiller's yeast is small yeast, and the added mass is 0.8 - 1.0% of the cooked grains.

[0017] Preferably, in step (1), the glutinous rice is at least one of Changzhou fragrant glutinous rice, Hujiudao No. 1, and Shaonuo 9714; the proso millet is at least one of Chichuan proso millet, Fugu yellow rice in Shaanxi, and Northeast sticky proso millet.

[0018] More preferably, the glutinous rice is Changzhou fragrant glutinous rice, and the proso millet is Chichuan proso millet.

[0019] In the present invention, the "proso millet" is the product made after the husk of panicled millet is removed.

[0020] Preferably, in step (1), the glutinous rice is washed with clean water.

[0021] Preferably, in step (1), the proso millet is washed with clean water.

[0022] More preferably, in step (1), the proso millet is washed with clean water and scalded.

[0023] Furthermore, the scalding of the proso millet is specifically as follows: the proso millet is scalded with water, the temperature of the water is 40 - 60°C, and the scalding time is 10 - 30 min; more preferably, the temperature of the water is 50°C and the scalding time is 20 min.

[0024] Preferably, in step (1), the soaking time is 8 - 20 h, more preferably 10 - 16 h, and most preferably 14 h.

[0025] Preferably, in step (1), the mass ratio of the proso millet and glutinous rice is 1:2 - 2:1, more preferably 1:2.

[0026] Preferably, in step (2), the cooking temperature is 100°C and the time is 15 - 25 min. Preferably, in step (3), the temperature reduction means reducing the temperature to 20 - 35°C, more preferably 30°C.

[0027] Preferably, in step (3), the temperature reduction is as follows: the cooked grains are cooled by spreading, and sterilized water is added.

[0028] More preferably, the added amount of the sterilized water is 300 - 500 mL / kg of the cooked grains, and even more preferably 500 mL / kg of the cooked grains.

[0029] Preferably, in step (3), the added mass of the starter is 0.8-1.0% of the cooked grains, more preferably 0.8-0.9%, and most preferably 0.8%.

[0030] Preferably, in step (4), the conditions for aerobic fermentation are: aerobic fermentation at 22-30 °C for 4-8 days, and watering every 10-15 h; more preferably: aerobic fermentation at 25-28 °C for 5-7 days, and watering every 12 h.

[0031] In the present invention, the term "watering" means: evenly pouring the fermented wine on the surface of the fermented grains (for example, using a sterile straw) to make the microorganisms evenly distributed.

[0032] Preferably, in step (4), the conditions for anaerobic fermentation are: anaerobic fermentation at 15-20 °C for 18-25 days; more preferably: anaerobic fermentation at 16-18 °C for 20-22 days.

[0033] Preferably, in step (5), the post-treatment includes the step: pressing.

[0034] More preferably, the pressing is carried out by overlapping filter cloths with 200 meshes and 300 meshes for filtration.

[0035] More preferably, in step (5), the post-treatment includes the step: sterilization.

[0036] Even more preferably, the sterilization is carried out at 80-95 °C for 10-30 min; most preferably: sterilization at 80-85 °C for 15 min.

[0037] On the other hand, the present invention also provides a sweet yellow rice wine prepared according to the above preparation process.

[0038] The beneficial effects of the present invention are as follows:

[0039] (1) The present invention uses a dual-grain compound of glutinous rice and big yellow rice for fermentation. Since the outer shell of big yellow rice is relatively thick and the grains are relatively small, it is not easy to make the rice fully absorb water simply by impregnation, which will cause difficulties in gelatinization. Therefore, before soaking the rice, the big yellow rice is first treated with hot water at 50 °C for 20 min to soften the outer shell of the big yellow rice to a state where the grains are loose, so as to facilitate the subsequent soaking process.

[0040] (2) The present invention uses a dual-grain compound of glutinous rice and big yellow rice for fermentation. When these two types of rice are compounded in a specific ratio and combined with a specific fermentation process, they can complement each other's advantages, balance the high viscosity of glutinous rice and the glutinousness of big yellow rice, improve the air permeability of the fermented grains, and improve the fermentation efficiency; combining the sweetness of glutinous rice and the unique fragrance of big yellow rice, the brewed yellow rice wine has a unique flavor, mellow taste and rich nutrition, which can attract more consumer groups and has a high popularity.

[0041] (3) The present invention uses glutinous rice and big yellow rice for compounding and co-fermentation. The production process is simpler, green and environmentally friendly. While meeting the market demand, it can also improve economic benefits and is suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 shows the influence of the raw material ratio (big yellow rice: glutinous rice) on the fermentation effect;

[0043] Figure 2 shows the influence of the koji addition amount on the fermentation effect;

[0044] Figure 3 shows the influence of the water addition amount on the fermentation effect. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0045] The following non-limiting embodiments can enable those of ordinary skill in the art to more comprehensively understand the present invention, but do not limit the present invention in any way. The following content is only an exemplary illustration of the scope claimed by the present invention. Those skilled in the art can make various changes and modifications to the invention of the present invention based on the disclosed content, and it should also fall within the scope claimed by this application.

[0046] The present invention will be further described below by way of specific embodiments. All kinds of chemical reagents used in the embodiments of the present invention are obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are mass contents. Unless otherwise specified, it is understood to be carried out at room temperature.

[0047] As an example, in the following embodiments, the glutinous rice is Changzhou fragrant glutinous rice; the big yellow rice is Chichuan big yellow rice; the xiaoqu is Fangxian xiaoqu; high performance liquid chromatography (model 1260). The water used in the yellow rice wine production process can be any sterilized drinking water that complies with GB14881-2013.

[0048] Example 1

[0049] S1. Washing the rice: Wash the glutinous rice and big yellow rice with clean water;

[0050] S2. Scalding the rice: Scald the washed big yellow rice with drinking water. The temperature of the drinking water used for scalding the rice is 50°C and the time is 20 min;

[0051] S3. Soaking the rice: Mix the raw material glutinous rice and the scalded big yellow rice in a certain proportion and soak them in clean water. By mass ratio, the ratio of big yellow rice to glutinous rice is 1:2, and the soaking time is 14 h;

[0052] S4. Steaming the rice: Steam the soaked mixed grains in a rice steamer at 100°C for 25 min until there is no undercooked rice;

[0053] S5. Cooling: Cool the cooked grains to 30°C and transfer them to a clay pot. Add sterilized drinking water at a water addition rate of 500 mL / kg.

[0054] S6. Qu starter mixing: Add 0.8% of the original grain mass of xiaoqu to the cooled grains and stir evenly.

[0055] S7. Primary fermentation: Conduct aerobic fermentation at 25 - 28°C for 6 days, and perform sprinkling every 12 hours.

[0056] S8. Secondary fermentation: After the primary fermentation ends, conduct anaerobic fermentation at 16 - 18°C for 21 days.

[0057] S9. Filtration and sterilization: After the secondary fermentation ends, obtain the sweet - type yellow rice wine with dual - grain compound fermentation of glutinous rice and big yellow rice through pressing and sterilization. Among them, pressing is carried out by overlapping filter cloths with 200 - mesh and 300 - mesh; sterilization is carried out at 80 - 85°C for 15 minutes.

[0058] Example 2

[0059] S1. Rice washing: The same as in Example 1.

[0060] S2. Rice scalding: The same as in Example 1.

[0061] S3. Rice soaking: Mix the raw glutinous rice and the scalded big yellow rice in a certain proportion and soak them in clean water. By mass ratio, the ratio of big yellow rice to glutinous rice is 1:1, and the soaking time is 12 hours.

[0062] S4. Rice steaming: The same as in Example 1.

[0063] S5. Cooling: Cool the cooked grains and transfer them to a clay pot, and add sterilized drinking water at a water addition rate of 300 mL / kg.

[0064] S6. Qu starter mixing: Add 0.9% of the original grain mass of xiaoqu to the cooled grains and stir evenly.

[0065] S7. Primary fermentation: The same as in Example 1.

[0066] S8. Secondary fermentation: The same as in Example 1.

[0067] S9. Filtration and sterilization: The same as in Example 1.

[0068] Example 3

[0069] S1. Rice washing: The same as in Example 1.

[0070] S2. Rice scalding: The same as in Example 1.

[0071] S3. Soaking the rice: Mix the raw glutinous rice and the big yellow rice after scalding with rice in a certain proportion and soak them in clean water. By mass ratio, the ratio of big yellow rice to glutinous rice is 2:1, and the soaking time is 16 h.

[0072] S4. Steaming the rice: The same as in Example 1.

[0073] S5. Cooling: Transfer the cooked grains to a pottery jar after cooling them down, and add sterilized drinking water with a water addition of 300 mL / kg.

[0074] S6. Mixing with koji: The same as in Example 1.

[0075] S7. Primary fermentation: The same as in Example 1.

[0076] S8. Secondary fermentation: The same as in Example 1.

[0077] S9. Filtration and sterilization: The same as in Example 1.

[0078] Comparative Example 1

[0079] Compared with Example 1, in step S3, the mass ratio of big yellow rice to glutinous rice is 0:1. In step S5 of cooling, sterilized drinking water is added with a water addition of 400 mL / kg, and the other steps are the same as those in Example 1.

[0080] Comparative Example 2

[0081] Compared with Example 3, in step S2, the mass ratio of big yellow rice to glutinous rice is 1:0, and the other steps are the same as those in Example 3.

[0082] Comparative Example 3

[0083] Compared with Example 3, in step S3, the mass ratio of big yellow rice to glutinous rice is 0:1. In step S6 of mixing with koji, the addition amount of koji is 0.9%, and the other steps are the same as those in Example 3.

[0084] Comparative Example 4

[0085] Compared with Example 2, in step S6 of mixing with koji, the addition amount of starter culture is 0.6%, and the other steps are the same as those in Example 2.

[0086] Comparative Example 5

[0087] Compared with Example 2, in step S6 of mixing with koji, the addition amount of starter culture is 0.8%. In step S5 of cooling, sterilized drinking water is added with a water addition of 100 mL / kg, and the other steps are the same as those in Example 2.

[0088] Comparative Example 6

[0089] Compared with Example 1, in step S3, the mass ratio of big yellow rice to glutinous rice is 4:1, and the other steps are the same as those in Example 1.

[0090] Comparative Example 7

[0091] Compared with Example 1, in step S3, the proso millet is replaced with the same amount of millet, and the other steps are the same as those in Example 1.

[0092] Comparative Example 8

[0093] Compared with Example 1, in step S6 of koji mixing, the addition amount of the starter is 1.2%, and the other steps are the same as those in Example 1.

[0094] Comparative Example 9

[0095] Compared with Example 1, in step S6 of koji mixing, the starter is replaced with the same amount of wheat koji, and the other steps are the same as those in Example 1.

[0096] Comparative Example 10

[0097] The yellow rice wine prepared by the method described in Example 1 of Chinese Patent CN110387303A.

[0098] Effect Example 1 Physicochemical Component Analysis of the New Type of Sweet Yellow Rice Wine

[0099] The yellow rice wine component results of the examples and comparative examples are shown in Tables 1 - 3. The current national standard for "yellow rice wine" is GB / T13662 - 2018, and the physicochemical index requirements for traditional sweet yellow rice wine clearly put forward the content requirements for total sugar (calculated as glucose), non - solids, alcohol content, total acid, amino acid nitrogen, pH, calcium oxide, and benzoic acid.

[0100] It can be concluded from Tables 1 - 3 that in the yellow rice wine products of Examples 1 - 3, the total acid content meets the requirements of superior non - rice yellow rice wine (4.0 - 10.0 g / L) in the national standard. However, the total acid values of the comparative examples are all higher than those of the examples, and the total acid values of Comparative Example 2, Comparative Example 4, and Comparative Example 5 all exceed the national standard, being 10.3 g / L, 12.2 g / L, and 12.1 g / L respectively. In terms of the total sugar content, compared with Comparative Examples 1, 2, 3, 5, 6, 7, 8, 9, and 10, Examples 1 - 3 are lower and more stable on the premise of meeting the national standard for sweet yellow rice wine (>100 g / L). While ensuring the sweetness, they are not overly sweet, and while ensuring a refreshing taste without greasiness, they also conform to the concept of reducing sugar for health. The alcohol content of Examples 1 - 3 is more stable, between 10.0 - 11.3% vol, meeting the national standard for sweet yellow rice wine (≥8.0% vol) and having the typical style of yellow rice wine. However, the alcohol content of the comparative examples is unstable, within the range of 5.7 - 10.3% vol, and the alcohol content of Comparative Example 3 is 6.2% vol, and that of Comparative Example 10 is 5.7% vol, both not meeting the national standard. The pH values of all yellow rice wine products of Examples 1 - 3 and Comparative Examples 1 - 10 meet the national standard (3.5 - 4.8). The amino acid nitrogen content of Examples 1 - 3 and Comparative Examples 1 - 10 is better than the national standard for superior yellow rice wine (≥0.16 g / L). The content of the examples is between 1.3 - 1.8 g / L, showing more stability, and the content of the comparative examples is between 0.3 - 1.0 g / L. The amino acid nitrogen content of the examples is better than that of the comparative examples. The non - sugar solids content of the examples is better than the national standard for superior yellow rice wine (≥14 g / L). Among the comparative examples, the non - sugar solids content of Comparative Example 2 is 6.7 g / L, not meeting the national standard (≥11.5 g / L). Calcium oxide and benzoic acid in the examples and comparative examples are not detected.

[0101] Generally speaking, Examples 1 - 3 are superior to the comparative examples in the performance of multiple important indicators and also superior to the national standard, indicating that the yellow rice wine of excellent quality can be brewed by the production process disclosed in this patent.

[0102] Table 1. Content Table of Physicochemical Components in Yellow Rice Wine of Examples 1 - 3

[0103]

[0104] * Note: The letters after each group of numbers represent the results of significant differences. If the letters between groups are the same, it means there is no significant difference, and if the letters are different, it means there is a significant difference.

[0105] Table 2. Content Table of Physicochemical Components in Yellow Rice Wine of Comparative Examples 1 - 5

[0106]

[0107] *Note: The letters after each group of numbers represent the results of significant differences. If the letters between groups are the same, it indicates no significant difference, and if the letters are different, it represents a significant difference.

[0108] Table 3. Content Table of Physical and Chemical Components in Huangjiu of Comparative Examples 6 - 10

[0109]

[0110] *Note: The letters after each group of numbers represent the results of significant differences. If the letters between groups are the same, it indicates no significant difference, and if the letters are different, it represents a significant difference.

[0111] Sensory Evaluation Analysis of the New Type Sweet Huangjiu in Effect Example 2

[0112] According to the sensory evaluation scoring rules in Appendix Table 4, the sensory evaluations of the Huangjiu products of Examples 1 - 3 and Comparative Examples 1 - 10 were carried out, and the results are shown in Table 5 - Table 6.

[0113] Table 4. Sensory Evaluation Scoring Rules

[0114]

[0115]

[0116] Table 5. Sensory Evaluation Scoring Table of Huangjiu Products of Examples 1 - 3 and Comparative Examples 1 - 5

[0117]

[0118] *Note: The letters after each group of numbers represent the results of significant differences. If the letters between groups are the same, it indicates no significant difference, and if the letters are different, it represents a significant difference.

[0119] Table 6. Sensory Evaluation Scoring Table of Huangjiu Products of Comparative Examples 6 - 10

[0120]

[0121] *Note: The letters after each group of numbers represent the results of significant differences. If the letters between groups are the same, it indicates no significant difference, and if the letters are different, it represents a significant difference.

[0122] As can be seen from Table 5 - Table 6, the sensory scores of Examples 1 - 3 are between 90.0 - 95.0, with no significant difference. The appearance is clear, transparent and shiny, with a rich and mellow fragrance unique to yellow rice wine, no abnormal fragrance, a harmonious body, and a typical style of yellow rice wine. The taste is mellow, sweet and refreshing. In particular, Comparative Example 1 and Comparative Example 2 perform extremely well in terms of refreshment. The sensory scores of Comparative Examples 1 - 10 are significantly lower than those of the Examples. Among them, in Comparative Example 1, Comparative Example 3, Comparative Example 8 and Comparative Example 10, the body of the wine is relatively harmonious, but there are trace impurities in the appearance, and they perform poorly in terms of aroma and taste. In Comparative Example 2, Comparative Example 4, Comparative Example 6 and Comparative Example 7, the gloss of the appearance is poor, there are trace impurities, and there is a slight abnormal fragrance. The style of yellow rice wine is still obvious, but there are obvious deficiencies in terms of mellow thickness and refreshment. In Comparative Example 5 and Comparative Example 9, the appearance gloss is poor, there is a slight abnormal fragrance, the body of the wine is not harmonious, the style is not obvious, and the acceptance is the lowest.

[0123] Generally speaking, the Examples have excellent sensory qualities in terms of appearance, aroma, taste and style, while the sensory qualities of the Comparative Examples are generally significantly lower than those of the Examples. In particular, Comparative Example 9 has the lowest score, showing obvious deficiencies in sensory quality compared with the Examples.

[0124] Figures 1-3 The results of the single - factor experiment are shown. The results indicate that the raw material ratio (big yellow rice: glutinous rice), the amount of added koji, and the amount of added water will also have an obvious impact on the fermentation effect. Among them, the best results are obtained when the ratio of big yellow rice: glutinous rice = 0:1 - 1:1; the amount of added koji: 0.8 - 1%; the amount of added water: 300 - 500 mL / kg.

[0125] The above is a further description of the present invention in combination with specific embodiments, but these embodiments are only exemplary and do not constitute any limitation to the scope of the present invention. Those skilled in the art should understand that without departing from the spirit and scope of the present invention, modifications or replacements can be made to the details and forms of the technical solutions of the present invention, but these modifications and replacements all fall within the protection scope of the present invention.

Claims

1. A preparation process of a sweet rice wine with double grains compounded, characterized in that, It includes the following steps: (1) Soak the pretreated proso millet and glutinous rice in water to obtain a mixed grain; (2) Steam the mixed grain obtained in step (1) to gelatinize the starch to obtain a steamed grain; (3) Cool down the steamed grain obtained in step (2), add starter, and mix evenly to obtain a fermentation mixture; (4) Subject the fermentation mixture obtained in step (3) to aerobic fermentation and anaerobic fermentation in sequence to obtain a fermentation product; (5) Post-treat the fermentation product obtained in step (4) to obtain a sweet-type yellow rice wine with dual-grain compounding, wherein, in step (1), the mass ratio of the proso millet to the glutinous rice is 1:3 - 3:1; in step (3), the starter is a small starter, and the added mass is 0.8 - 1.0% of the steamed grain.

2. The preparation process according to claim 1, characterized in that, The glutinous rice is Changzhou fragrant glutinous rice, and the proso millet is Chichuan proso millet.

3. The preparation process according to claim 1, characterized in that, In step (1), the pretreated proso millet refers to being washed with clean water and subjected to rice scalding treatment. The temperature of rice scalding is 40 - 60°C, and the time of rice scalding is 10 - 30 min; The soaking time is 8 - 20 h, preferably 10 - 16 h, and more preferably 14 h.

4. The preparation process according to claim 1, characterized in that, In step (1), the mass ratio of the proso millet to the glutinous rice is 1:2 - 2:1, preferably 1:

2.

5. The preparation process according to claim 1, characterized in that, In step (2), the steaming temperature is 100°C, and the time is 15 - 25 min.

6. The preparation process according to claim 1, characterized in that, In step (3), the cooling refers to cooling down to 25 - 30°C. The cooling is as follows: spread out the steamed grain to cool, add sterilized water, and the added amount of the sterilized water is 300 - 500 mL / kg of the steamed grain; preferably, the added amount of the sterilized water is 500 mL / kg of the steamed grain.

7. The preparation process according to claim 1, wherein In step (3), the added mass of the starter is 0.8 - 1.0% of the steamed grain, preferably 0.8 - 0.9%, and most preferably 0.8%.

8. The preparation process according to claim 1, characterized in that, In step (4), the conditions for aerobic fermentation are: aerobic fermentation at 22 - 30°C for 4 - 8 days, and perform drenching every 10 - 15 h; the conditions for anaerobic fermentation are: anaerobic fermentation at 15 - 20°C for 18 - 25 days.

9. The preparation process according to claim 1, wherein In step (5), the post-treatment includes the steps: pressing, and the pressing is to filter with 200-mesh and 300-mesh filter cloths overlapped; preferably, the post-treatment further includes the step: sterilization, and the sterilization is at 80 - 95°C for 10 - 30 min.

10. A sweet-type yellow rice wine prepared by the preparation process according to any one of claims 1 - 9.

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