Production method of yellow wine

Abstract

The invention discloses a production method of yellow rice wine, and belongs to the technical field of food processing, the production method comprises the steps of pre-fermentation, fermentation and post-fermentation; before fermentation, rice soaking and rice steaming are carried out; the step of steaming the rice comprises the following steps: steaming the soaked rice at 100 DEG C, and then spreading and cooling to 60-65 DEG C to obtain cooked rice; the cooked rice, Chinese yeast, arginine, ammonium chloride and purified water are stirred and mixed, and then the mixture is put into a jar; the fermentation comprises primary fermentation and secondary fermentation; the post-fermentation comprises the following steps: adding treatment resin into the front fermentation product, transferring into a pottery jar, placing the pottery jar in a cellar with the temperature of 10-18 DEG C and the relative humidity of 60-70%, and taking out after 35-40 days, so as to obtain a post-fermentation product. According to the traditional yellow wine produced by the production method disclosed by the invention, the problems of rancidity and browning in production can be avoided while the flavor and the mouth feel can be ensured, and the stability of the flavor and the mouth feel of each batch is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for producing yellow rice wine. Background Art

[0002] Huangjiu has the advantages of soft body, pleasant aroma and mellow taste. It is also rich in various nutrients such as amino acids.

[0003] According to the production method, rice wine is divided into traditional rice wine and industrial rice wine. Among them, traditional rice wine is produced in a natural environment, and the process of soaking rice, steaming rice, fermenting, rake opening, fermenting in jars, decocting wine, and sealing jars is finally produced. Traditional rice wine uses raw malt koji and yeast in fermentation, and its flavor and taste have strong regional characteristics; industrial rice wine is produced in mechanical equipment, and the process of soaking rice, steaming rice, fermenting, rake opening, fermenting in jars, decocting wine, and sealing jars is high in production efficiency, but industrial rice wine uses raw malt koji, cooked malt koji, and pure yeast in fermentation, and its flavor and taste are single. Therefore, traditional rice wine is more popular.

[0004] Temperature will affect the composition of koji microorganisms, further changing the aroma and flavor of rice wine, thereby causing changes in the flavor and taste of traditional rice wine produced.

[0005] After studying the brewing and fermentation process of rice wine, it was found that during brewing and fermentation, microorganisms and enzymes work together to accumulate various nutrients such as sugars and amino acids and various flavor substances in the fermented mash, which together constitute the color, aroma, taste, and body of rice wine. Among them, the amino acid flavor of rice wine is the characteristic that distinguishes it from other wines. The complex taste of amino acids, such as freshness, sweetness, bitterness, sourness, and saltiness, is an important reason for the rich taste layering of rice wine. Fatty acids, glycerol, and esters also have a significant impact on the aroma and taste of rice wine. During brewing and fermentation, lactobacilli can partially break down the fat in the rice wine raw material into glycerol and fatty acids. Some glycerol will remain in the fermented mash, while the remaining glycerol will be further metabolized by yeast and lactobacilli or synthesized into other substances. Fatty acids will gradually oxidize under the action of enzymes and break down into lower fatty acids, which will further react with alcohol to form esters. Therefore, microorganisms and enzymes play a key role in controlling the flavor and taste of rice wine.

[0006] As a unique saccharifying and fermenting agent for rice wine in my country, yeast extract (Yeast Extract) performs the dual functions of saccharification and fermentation, imparting its unique color, aroma, flavor, and body to yellow rice wine. Through natural fermentation, yeast extract cultivates a diverse array of brewing microorganisms that have been domesticated over millennia, gradually forming an exceptionally complex microbial community adapted to the environment. It is hailed as a carrier and treasure trove of brewing microbial resources. However, traditional yeast extract contains not only a large number of beneficial microorganisms but also some harmful microorganisms. These harmful microorganisms can affect yeast activity, leading to rancidity and inconsistency in flavor and taste between batches. Therefore, research on the core microbial composition of yeast extract is of great significance. Studies have found that yeast extract contains a variety of functional molds, yeasts, and bacteria. Adding a combination of these bacteria to replace yeast extract is challenging. Therefore, the question of how to use yeast extract in traditional yellow rice wine production to enhance flavor and taste while also improving batch stability is of great importance.

[0007] To address this issue, the applicants experimented with fermentation at low temperatures and in a micro-aerobic environment in ceramic jars. Since the optimal temperature for harmful microorganisms in yeast is generally 32°C, and the optimal temperature for yeast is 28-30°C, low temperatures can prevent harmful microorganisms from affecting yeast. Furthermore, a micro-aerobic environment can promote the reaction of acids and alcohols to form volatile esters, thereby enhancing the flavor and taste of rice wine. However, the experiment found that the micro-aerobic environment in ceramic jars is more likely to cause browning in traditional rice wine.

[0008] Therefore, how to ensure the flavor and taste while avoiding rancidity and browning problems during production, and improve the stability of flavor and taste between batches, is a problem that continues to be solved in the production of traditional rice wine. Summary of the Invention

[0009] In view of the shortcomings of the existing technology, the present invention provides a method for producing yellow rice wine. The traditional yellow rice wine produced by the production method of the present invention can ensure the flavor and taste while avoiding the problems of rancidity and browning during production, and improve the stability of flavor and taste between batches.

[0010] In order to solve the above technical problems, the technical solutions adopted by the present invention are as follows: A method for producing yellow rice wine, comprising: pre-fermentation, fermentation, and post-fermentation; Before fermentation, the process includes: soaking rice and steaming rice; The soaking of rice comprises the following steps: washing the rice, adding purified water to the rice, ensuring that the purified water completely covers the rice, leaving the rice at 20-25° C. for 18-20 days, draining the rice, and obtaining soaked rice; The rice steaming process comprises steaming the soaked rice at 100° C., and then air-drying and cooling the rice to 60-65° C. to obtain cooked rice; mixing the cooked rice, yeast for making rice wine, arginine, ammonium chloride, and purified water, and then placing the mixture in a vat; In the steamed rice, the mass ratio of cooked rice, yeast fermentation, arginine, ammonium chloride and purified water is 100kg: 280-300g: 18-20g: 30-35g: 70-80kg; The temperature in the drop tank is 26-30°C and the drop tank time is 17-20 hours; The fermentation includes: pre-fermentation and post-fermentation; After the pre-fermentation is completed, raw malt koji is added, rake is started, and then the temperature is controlled to 25-30°C for fermentation. Rake is started every 4 hours during the fermentation period. After 48-52 hours, filter pressing is performed using a plate and frame filter press to obtain a filter cake and a primary filtrate. The primary filtrate is filtered using a resin column to obtain a secondary filtrate. The filter cake and the secondary filtrate are combined to obtain a pre-fermentation product; The mass ratio of the raw malt koji in the primary fermentation to the cooked rice in the steamed rice is 12-15kg:100kg; In the pre-fermentation, the resin used in the resin column is XAD-4 macroporous adsorption resin; The post-fermentation is carried out by adding treated resin to the pre-fermented product, transferring the product into a pottery jar, and placing the pottery jar in a cellar at a temperature of 10-18°C and a relative humidity of 60-70%. After 35-40 days, the product is taken out to obtain the post-fermented product. The mass ratio of the treated resin in the post-fermentation to the cooked rice in the steamed rice is 380-400 g:100 kg; The preparation method of the treatment resin is as follows: dissolving L-cysteine in purified water, then adding XDA-8 macroporous adsorption resin, stirring for 10-30 minutes, standing for 2-3 hours, filtering, and drying the filter cake to obtain the treatment resin; In the preparation of the treatment resin, the mass ratio of L-cysteine, purified water, and XDA-8 macroporous adsorption resin is 200-230 g: 4-4.5 kg: 400 g; After the fermentation, the post-fermentation product is filtered using a plate and frame filter press, the filtrate is taken, and then the wine is decocted and sealed to obtain yellow rice wine.

[0011] Compared with the prior art, the present invention has the following beneficial effects: (1) In the production method of yellow rice wine of the present invention, arginine and ammonium chloride are added to the steamed rice in the pre-fermentation. Arginine and ammonium chloride can improve the activity of yeast and avoid the influence of harmful microorganisms on the activity of yeast. After the pre-fermentation, XAD-4 macroporous adsorption resin is used for adsorption. XAD-4 macroporous adsorption resin is a non-polar resin and can adsorb part of the higher alcohols to avoid the increase of toxicity caused by excessive content of higher alcohols. In the post-fermentation, a treatment resin is added. The treatment resin is XDA-8 macroporous adsorption resin after adsorbing L-cysteine. XDA-8 macroporous adsorption resin is a polar resin and can adsorb arginine added to the cooked rice to avoid the Maillard reaction of arginine. The adsorbed L-cysteine can also inhibit the Maillard reaction in the fermentation to avoid the generation of browning in the yellow rice wine. At the same time, it can also relieve the product inhibition and promote the progress of fermentation.

[0012] (2) The production method of the yellow wine of the present invention can ensure the flavor and taste. According to the standard GB / T 13662-2018, the sensory evaluation of the yellow wine produced by the present invention is 21-23 points for appearance, 22-23 points for dislike, 22-24 points for taste, and 21-24 points for style; (3) The production method of the yellow rice wine of the present invention can avoid the occurrence of rancidity during production. The yellow rice wine produced according to the production method of the present invention does not have the problem of rancidity; (4) The production method of the yellow rice wine of the present invention can avoid the problem of browning during production. The browning degree of the yellow rice wine produced according to the production method of the present invention is D 420nm is 0.262-0.271; (5) The production method of the yellow rice wine of the present invention can improve the stability of flavor and taste between batches; (6) The method for producing yellow rice wine of the present invention has an amino acid ammonia content of 0.72-0.76 g / L, a volatile ester content of 0.26-0.28 g / L, and an alcohol content of 14.0-14.5% vol. DETAILED DESCRIPTION

[0013] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, the specific embodiments of the present invention are now described.

[0014] Example 1 A method for producing yellow rice wine specifically comprises the following steps: 1. Before fermentation: (1) Soaking rice: After washing the rice, add purified water to the rice to ensure that the purified water completely covers the rice. Let it stand at 20°C for 18 days, drain the rice, and obtain soaked rice. (2) Steaming rice: Steam the soaked rice at 100°C, then air-dry and cool to 60°C to obtain cooked rice; mix the cooked rice, yeast, arginine, ammonium chloride, and purified water in a mass ratio of 100kg:280g:18g:30g:70kg, and then place the mixture in a vat. The temperature in the vat is controlled at 26°C, and the vat placement time is 17 hours. 2. Fermentation: (1) Pre-fermentation: After the jar is dropped, add raw malt koji, and control the mass ratio of raw malt koji to cooked rice in step 1 to be 12kg:100kg. Then start raking, and then control the temperature to 25°C for fermentation. During the fermentation period, rake once every 4 hours. After 48 hours, use a plate and frame filter press to filter to obtain a filter cake and a primary filtrate. Use a resin column to filter the primary filtrate to obtain a secondary filtrate. Combine the filter cake and the secondary filtrate to obtain a pre-fermentation product. The resin used in the resin column is XAD-4 macroporous adsorption resin; (2) Post-fermentation: Add treated resin to the pre-fermented product, controlling the mass ratio of treated resin to cooked rice in step 1 to be 380 g:100 kg, transfer the product into a pottery jar, and place the jar in a cellar at a temperature of 10 °C and a relative humidity of 60%. After 35 days, take it out to obtain the post-fermented product. The preparation method of the treatment resin is as follows: L-cysteine is dissolved in purified water, and then XDA-8 macroporous adsorption resin is added, stirred for 10 minutes, allowed to stand for 2 hours, filtered, and the filter cake is dried to obtain the treatment resin; In the preparation of the treatment resin, the mass ratio of L-cysteine, purified water, and XDA-8 macroporous adsorption resin is 200g:4kg:400g; 3. After fermentation: Use a plate and frame filter press to filter the post-fermentation product, take the filtrate, then fry the wine and seal it to obtain yellow rice wine.

[0015] Example 2 A method for producing yellow rice wine specifically comprises the following steps: 1. Before fermentation: (1) Soaking rice: After washing the rice, add purified water to the rice to ensure that the purified water completely covers the rice. Let it stand at 22°C for 19 days, drain the rice, and obtain soaked rice. (2) Steaming rice: Steam the soaked rice at 100°C, then air-dry and cool to 62°C to obtain cooked rice; mix the cooked rice, yeast yeast, arginine, ammonium chloride, and purified water in a mass ratio of 100kg:285g:18.5g:31g:74kg, and then place the mixture in a vat. The temperature in the vat is controlled at 27°C, and the vat is placed for 18 hours. 2. Fermentation: (1) Pre-fermentation: After the jar is dropped, add raw malt koji, and control the mass ratio of raw malt koji to cooked rice in step 1 to be 12.5kg:100kg. Then start raking, and then control the temperature to 26°C for fermentation. During the fermentation period, rake once every 4 hours. After 49 hours, use a plate and frame filter press to filter to obtain a filter cake and a primary filtrate. Use a resin column to filter the primary filtrate to obtain a secondary filtrate. Combine the filter cake and the secondary filtrate to obtain a pre-fermentation product. The resin used in the resin column is XAD-4 macroporous adsorption resin; (2) Post-fermentation: Add treated resin to the pre-fermented product, controlling the mass ratio of treated resin to cooked rice in step 1 to be 385 g:100 kg, transfer the product into a pottery jar, and place the jar in a cellar at a temperature of 12 °C and a relative humidity of 65%. After 36 days, remove the product and obtain the post-fermented product. The preparation method of the treatment resin is as follows: L-cysteine is dissolved in purified water, and then XDA-8 macroporous adsorption resin is added, stirred for 15 minutes, allowed to stand for 2.5 hours, filtered, and the filter cake is dried to obtain the treatment resin; In the preparation of the treatment resin, the mass ratio of L-cysteine, purified water, and XDA-8 macroporous adsorption resin is 210g:4.2kg:400g; 3. After fermentation: Use a plate and frame filter press to filter the post-fermentation product, take the filtrate, then fry the wine and seal it to obtain yellow rice wine.

[0016] Example 3 A method for producing yellow rice wine specifically comprises the following steps: 1. Before fermentation: (1) Soaking rice: After washing the rice, add purified water to the rice to ensure that the purified water completely covers the rice. Let it stand at 24°C for 19 days, drain the rice, and obtain soaked rice. (2) Steaming rice: Steam the soaked rice at 100°C, then air-dry and cool to 64°C to obtain cooked rice; mix the cooked rice, yeast, arginine, ammonium chloride, and purified water in a mass ratio of 100kg:295g:19g:34g:78kg, and then place the mixture in a vat. The temperature in the vat is controlled at 29°C and the vat time is 19 hours. 2. Fermentation: (1) Pre-fermentation: After the jar is dropped, raw malt koji is added, and the mass ratio of raw malt koji to cooked rice in step 1 is controlled to be 14 kg:100 kg. The rice is then raked, and the temperature is controlled to 28°C for fermentation. The rice is raked every 4 hours during the fermentation period. After 51 hours, the rice is filtered using a plate and frame filter press to obtain a filter cake and a primary filtrate. The primary filtrate is filtered using a resin column to obtain a secondary filtrate. The filter cake and the secondary filtrate are combined to obtain a pre-fermentation product. The resin used in the resin column is XAD-4 macroporous adsorption resin; (2) Post-fermentation: Add treated resin to the pre-fermented product, controlling the mass ratio of treated resin to cooked rice in step 1 to be 390 g:100 kg, transfer the product into a pottery jar, and place the jar in a cellar at a temperature of 16 °C and a relative humidity of 70%. After 39 days, take it out to obtain the post-fermented product. The preparation method of the treatment resin is as follows: L-cysteine is dissolved in purified water, and then XDA-8 macroporous adsorption resin is added, stirred for 25 minutes, allowed to stand for 2.5 hours, filtered, and the filter cake is dried to obtain the treatment resin; In the preparation of the treatment resin, the mass ratio of L-cysteine, purified water, and XDA-8 macroporous adsorption resin is 220g:4.4kg:400g; 3. After fermentation: Use a plate and frame filter press to filter the post-fermentation product, take the filtrate, then fry the wine and seal it to obtain yellow rice wine.

[0017] Example 4 A method for producing yellow rice wine specifically comprises the following steps: 1. Before fermentation: (1) Soaking rice: After washing the rice, add purified water to the rice to ensure that the purified water completely covers the rice. Let it stand at 25°C for 20 days, drain the rice, and obtain soaked rice. (2) Steaming rice: Steam the soaked rice at 100°C, then spread it out to cool to 65°C to obtain cooked rice; mix the cooked rice, yeast, arginine, ammonium chloride, and purified water in a mass ratio of 100kg:300g:20g:35g:80kg, and then place it in a vat. The temperature in the vat is controlled at 30°C and the vat time is 20 hours. 2. Fermentation: (1) Pre-fermentation: After the jar is dropped, raw malt koji is added, and the mass ratio of raw malt koji to cooked rice in step 1 is controlled to be 15kg:100kg. The rice is then raked, and the temperature is controlled to 30°C for fermentation. The rice is raked every 4 hours during the fermentation period. After 52 hours, the rice is filtered using a plate and frame filter press to obtain a filter cake and a primary filtrate. The primary filtrate is filtered using a resin column to obtain a secondary filtrate. The filter cake and the secondary filtrate are combined to obtain a pre-fermentation product. The resin used in the resin column is XAD-4 macroporous adsorption resin; (2) Post-fermentation: Add treated resin to the pre-fermented product, controlling the mass ratio of treated resin to cooked rice in step 1 to 400 g:100 kg, transfer the product into a pottery jar, and place the jar in a cellar at a temperature of 18 °C and a relative humidity of 70%. After 40 days, remove the product and obtain the post-fermented product. The preparation method of the treatment resin is as follows: L-cysteine is dissolved in purified water, and then XDA-8 macroporous adsorption resin is added, stirred for 30 minutes, allowed to stand for 3 hours, filtered, and the filter cake is dried to obtain the treatment resin; In the preparation of the treatment resin, the mass ratio of L-cysteine, purified water, and XDA-8 macroporous adsorption resin is 230g:4.5kg:400g; 3. After fermentation: Use a plate and frame filter press to filter the post-fermentation product, take the filtrate, then fry the wine and seal it to obtain yellow rice wine.

[0018] Comparative Example 1 On the basis of the production method of yellow rice wine in Example 3, in the rice steaming step (2) before the fermentation in step 1, the addition of arginine and ammonium chloride is omitted, that is, the rice steaming step (2) is changed to: The soaked rice was steamed at 100°C, and then spread out to cool to 64°C to obtain cooked rice; the cooked rice, yeast yeast, and purified water were mixed in a mass ratio of 100kg:295g:78kg, and then placed in a vat. The temperature in the vat was controlled at 29°C and the vat time was 19 hours.

[0019] Comparative Example 2 On the basis of the yellow rice wine production method of Example 3, in the first step of the fermentation in the second step, the steps of “using a plate and frame filter press to filter to obtain a filter cake and a primary filtrate, using a resin column to filter the primary filtrate to obtain a secondary filtrate, and combining the filter cake and the secondary filtrate” are omitted, that is, the first step of the fermentation is changed to: After the jar is dropped, raw malt koji is added, and the mass ratio of raw malt koji to cooked rice in step 1 is controlled to be 14kg:100kg. The rice is raked at the beginning, and then the temperature is controlled to 28°C for fermentation. The rice is raked every 4 hours during the fermentation period. After 51 hours, the pre-fermented product is obtained.

[0020] Comparative Example 3 On the basis of the yellow rice wine production method of Example 3, in the post-fermentation of step (2) in the second fermentation, the addition of the treatment resin is omitted, that is, the post-fermentation of step (2) is changed to: The pre-fermented product was transferred into a pottery jar, which was placed in a cellar at a temperature of 16°C and a relative humidity of 70%. After 39 days, the jar was taken out to obtain the post-fermented product.

[0021] Performance Test 1 100 yellow wine drinkers were selected to conduct a sensory evaluation of the yellow wine produced in Examples 1-4 and Comparative Examples 1-3 according to GB / T 13662-2018. The appearance, aroma, taste, and style were scored respectively, and the average score was taken. The scoring results are as follows:

[0022] Evaluation criteria: Appearance (25 points): Golden yellow transparent liquid, clear and transparent, shiny 17-25 points; Golden yellow transparent liquid, clear and slightly glossy 9-16 points; Light yellow transparent liquid, clear and free of impurities 0-8 points; Aroma (25 points): It has the rich and mellow aroma unique to rice wine, with no foreign aroma (17-25 points); It has the unique mellow aroma of rice wine, with no foreign aroma, 9-16 points; It has the unique mellow aroma of rice wine, and no foreign aroma, 0-8 points; Taste (25 points): Rich, no odor 17-25 points; More mellow, no odor 9-16 points; Still mellow, no odor 0-8 points; Style (25 points): Wine harmony: 17-25 points; The wine is relatively harmonious, with a score of 9-16. The wine is well-balanced, 0-8 points.

[0023] Performance Test 2 Yellow rice wine was produced according to the methods of Examples 1-4 and Comparative Examples 1-3. A total of 20 batches were produced, with 5 kg of rice used in each batch. The acidity of each batch of yellow rice wine was then tested. If the total acid content of the yellow rice wine exceeded 8.0 g / L, it was considered rancid. The number of batches that became rancid was recorded. The results are as follows:

[0024] At the same time, the browning degree D of each batch of rice wine produced 420nm (Pipette 0.1mL of rice wine sample, dilute to 10mL with purified water, use purified water as blank control, and measure the absorbance D at 420nm 420nm ) to detect and calculate the browning degree D 420nm The average value of is calculated as follows:

[0025] Following the method of Performance Test 1, each batch was scored for appearance, aroma, taste, and style. The average score for each batch was calculated, and then the difference between the highest and lowest scores was calculated. The results are as follows:

[0026] Performance Test 3 The amino acid ammonia content, volatile ester content, and alcohol content of the rice wine produced in Examples 1-4 and Comparative Examples 1-3 were tested, and the test results are as follows:

[0027] According to the results of performance tests 1-3, it can be seen that compared with comparative examples 1-3, the traditional rice wine produced according to the production method of examples 1-4 can ensure the flavor and taste while avoiding the problems of rancidity and browning during production, and improve the stability of flavor and taste between batches.

[0028] Unless otherwise specified, all percentages used in the present invention are by mass.

[0029] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art will be able to modify the technical solutions described in the aforementioned embodiments or substitute equivalents for some of the technical features. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A method for producing yellow rice wine, characterized in that: include: Before fermentation, fermentation, after fermentation; Before fermentation, the process includes: soaking rice and steaming rice; The rice steaming process comprises steaming the soaked rice at 100° C., and then air-drying and cooling the rice to 60-65° C. to obtain cooked rice; mixing the cooked rice, yeast for making rice wine, arginine, ammonium chloride, and purified water, and then placing the mixture in a vat; The fermentation includes: pre-fermentation and post-fermentation; After the pre-fermentation is completed, raw malt koji is added, rake is started, and then the temperature is controlled to 25-30°C for fermentation. Rake is started every 4 hours during the fermentation period. After 48-52 hours, filter pressing is performed using a plate and frame filter press to obtain a filter cake and a primary filtrate. The primary filtrate is filtered using a resin column to obtain a secondary filtrate. The filter cake and the secondary filtrate are combined to obtain a pre-fermentation product; The post-fermentation is carried out by adding treated resin to the pre-fermented product, transferring the product into a pottery jar, and placing the pottery jar in a cellar at a temperature of 10-18°C and a relative humidity of 60-70%. After 35-40 days, the product is taken out to obtain the post-fermented product. The preparation method of the treatment resin comprises the following steps: dissolving L-cysteine in purified water, then adding XDA-8 macroporous adsorption resin, stirring, standing, filtering, and drying the filter cake to obtain the treatment resin.

2. The method for producing yellow rice wine according to claim 1, characterized in that: The rice soaking process comprises the following steps: after the rice is cleaned, pure water is added to the rice to ensure that the pure water completely covers the rice, the rice is allowed to stand at 20-25° C. for 18-20 days, and the rice is drained to obtain soaked rice.

3. The method for producing yellow rice wine according to claim 1, characterized in that: In the steamed rice, the mass ratio of cooked rice, yeast fermentation, arginine, ammonium chloride and purified water is 100kg:280-300g:18-20g:30-35g:70-80kg.

4. The method for producing yellow rice wine according to claim 1, wherein: During the rice steaming, the temperature in the rice dropping vat is 26-30° C., and the rice dropping vat time is 17-20 hours.

5. The method for producing yellow rice wine according to claim 1, characterized in that: The mass ratio of the raw malt koji in the pre-fermentation to the cooked rice in the steamed rice is 12-15kg:100kg.

6. The method for producing yellow rice wine according to claim 1, characterized in that: In the pre-fermentation, the resin used in the resin column is XAD-4 macroporous adsorption resin.

7. The method for producing yellow rice wine according to claim 1, characterized in that: The mass ratio of the treated resin in the post-fermentation to the cooked rice in the steamed rice is 380-400 g:100 kg.

8. The method for producing yellow rice wine according to claim 1, characterized in that: In the preparation of the treatment resin, the mass ratio of L-cysteine, purified water, and XDA-8 macroporous adsorption resin is 200-230 g: 4-4.5 kg: 400 g.

9. The method for producing yellow rice wine according to claim 1, characterized in that: After the fermentation, the post-fermentation product is filtered using a plate and frame filter press, the filtrate is taken, and then the wine is decocted and sealed to obtain yellow rice wine.

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