Craft sparkling rice wine and preparation method therefor

Abstract

A craft sparkling rice wine and a preparation method therefor. The method comprises following steps: S1, preparing a rice wine liquid; S2, preparing a beer liquid; S3, fully mixing in a mass ratio of 3-4:1 the rice wine liquid prepared in step S1 and the beer liquid prepared in step S2, filtering same with a filter membrane having a size of 0.22μm, then introducing carbon dioxide, and performing filling to obtain the craft sparkling rice wine. Further provided is the craft sparkling rice wine prepared by the method. The craft sparkling rice wine has moderate sweetness, has wheat fragrance and rich rice wine fragrance, and has a mellow taste, dense and rich bubbles and rich nutrient substances.

Description

A kind of craft sparkling rice wine and preparation method thereof Technical Field

[0001] The invention belongs to the technical field of sparkling wine brewing, and in particular relates to a refined sparkling rice wine and a preparation method thereof. Background Art

[0002] Sparkling wine, also commonly known as sparkling wine or sparkling wine, contains carbon dioxide to create bubbles. This carbon dioxide can form naturally in the wine's container through fermentation, be generated during preparation, or be artificially injected into the wine. Sparkling wine, rich in carbon dioxide, is a perfect choice for a variety of festive occasions. In addition to its rich, distinctive flavor, sparkling wine offers layers of bubbles that can be appreciated during drinking.

[0003] In recent years, with the development and innovation of winemaking technology, a variety of new wine varieties have been developed through continuous technological innovation based on traditional winemaking techniques. Sparkling rice wine is one such new wine that has gained popularity in recent years. It has a moderate sweetness and retains the nutritional components, aroma, and taste of traditional rice wine. The addition of bubbles enhances the aroma and taste. However, the fermentation process of rice wine dictates that no bubbles are generated during fermentation and it does not naturally produce bubbles. Existing sparkling rice wines all use an injection process, which injects carbon dioxide into the rice wine to enrich it with bubbles.

[0004] Chinese invention patent CN113583782A discloses a carbon dioxide-injected craft rice wine and its preparation method. During the rice wine preparation process, a portion of beer juice is mixed in, significantly increasing the bubble content of the finished rice wine and giving it a mellower taste. However, the beer juice in this process uses a low-temperature fermentation process. To maintain the color, taste, and aroma of the rice wine, a relatively small amount of beer juice is added during the preparation process. As a result, the nutrients in the malt are not fully released, resulting in a relatively low nutrient content in the finished rice wine.

[0005] Summary of the Invention

[0006] In order to solve at least one of the above technical problems, a rice wine product with moderate sweetness, containing both malt aroma and rice wine aroma, and having a very mellow taste, dense and rich bubbles, and rich in nutrients is developed. The present invention adopts the following technical solutions:

[0007] The present invention provides a method for preparing craft sparkling rice wine, comprising the following steps:

[0008] S1, prepare rice wine juice:

[0009] S1-1, glutinous rice and rice are mixed in a weight ratio of 1:1 to 2, soaked for 18 to 20 hours, steamed, and cooled, and then the rice is mixed with distiller's yeast and sealed for fermentation. The fermentation process is fermentation at 38° C. for 48 hours and then at 24 to 28° C. for 80 to 85 hours. The distiller's yeast is prepared using Angel Yeast, earth koji, and wheat koji in a mass ratio of 3:1 to 2:1;

[0010] S1-2, the fermentation product after step S1-1 is squeezed into juice, and then the brewer's yeast in an amount equal to the koji in step S1-1 is added and sealed and fermented again. The fermentation process is fermented at 24-28°C for 24 hours, and then fermented at 6-8°C for 45-50 hours;

[0011] S1-3, the fermentation product after the fermentation in step S1-2 is squeezed again, filtered and ultrafiltered to remove solid matter, and then mixed with ice water at 0-4°C in a mass ratio of 1:1-1.2 to prepare sake juice;

[0012] S1-4, freezing the sake juice obtained in step S1-3 for 24 hours, and then deoxygenating it until the dissolved oxygen content is less than 60 ppb, to obtain rice wine juice;

[0013] S2. Preparation of beer juice:

[0014] S2-1. Grind the malt and place it in a saccharification pot. Add distilled water in an amount of 2.5 to 3 L of water per 1 kg of malt to perform saccharification. The saccharification process is as follows: rest at 46 to 48° C. for 80 to 90 minutes, then saccharify at 66 to 68° C. for 80 to 90 minutes, and finally raise the temperature to 76 to 78° C. and filter to obtain a saccharified liquid.

[0015] S2-2, boiling the saccharified liquid obtained in step S2-1, maintaining boiling for 60 to 90 minutes, vortexing and settling, and cooling to obtain wort;

[0016] S2-3, adding maltose syrup to the wort obtained in step S2-2 at a ratio of 10 to 12:1, mixing and oxygenating for 20 to 30 minutes, adding brewer's yeast and fermenting, the fermentation process is 10 to 12 ° C. fermenting to a sugar content of less than 10 degrees, and then fermenting at 12 to 14 ° C. until the sugar content drops to less than 4 degrees, to obtain beer juice;

[0017] S3. The rice wine juice obtained in step S1 and the beer juice obtained in step S2 are evenly mixed in a mass ratio of 3 to 4:1, filtered through a 0.22 μm filter membrane, filled with carbon dioxide, and bottled to obtain refined sparkling rice wine.

[0018] As a preference of this embodiment, in step S1-1, the amount of the koji added is 0.9-1.1% of the weight of the cooked rice.

[0019] As a preference of this embodiment, in step S1-2, during the sealed fermentation, nitrogen is filled into the fermentation tank to exhaust the air.

[0020] As a preference of this embodiment, in step S1-4, the freezing temperature of the freezing treatment is controlled at -2 to -5°C.

[0021] As a preference of this embodiment, in step S2-1, the malt is obtained by mixing barley malt and wheat malt in a mass ratio of 7:2 to 3.

[0022] As a preference of this embodiment, in the step S2-2, the boiling process needs to control the evaporation rate to 8-10%.

[0023] As a preference of this embodiment, in step S2-3, the amount of brewer's yeast added is 0.8-1% of the weight of the wort.

[0024] As a preferred embodiment of this embodiment, in step S2-3, the obtained beer juice needs to be refrigerated at a temperature of 0-2°C for 3-5 days.

[0025] As a preference of this embodiment, in step S3, the carbon dioxide is charged by using a mixture of carbon dioxide and nitrogen, and the volume ratio of carbon dioxide to nitrogen in the mixture is 3:1.

[0026] The embodiment of the present invention also provides a craft sparkling rice wine prepared by the above-mentioned craft sparkling rice wine preparation method.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The present invention adopts beer juice and rice wine juice to mix, and injects carbon dioxide to prepare fine brewed sparkling rice wine. The prepared fine brewed rice wine has a strong aroma, a very mellow taste, a moderate sweetness, and is rich in dense bubbles.

[0029] 2. The present invention adopts a special fermentation process to prepare rice wine juice, and adopts a special ratio of wine yeast. The prepared rice wine juice not only has a relatively high total ester content and an extremely low total acid content, but also has a high wine yield, which can greatly reduce production costs.

[0030] 3. The present invention adopts a special process to ferment and prepare beer juice. The prepared beer juice has a high concentration of wort, rich in nutrients, and a strong malt aroma. After being mixed with rice wine juice, the prepared craft sparkling rice wine is rich in nutrients and has a high α-N content.

[0031] 4. The overall process of the present invention is simple, easy to control, and the preparation cost is relatively low. DETAILED DESCRIPTION

[0032] The present invention is further described in detail below with reference to the examples.

[0033] The present invention provides a method for preparing fine sparkling rice wine, comprising the following steps:

[0034] S1, prepare rice wine juice:

[0035] S1-1, glutinous rice and rice are mixed in a weight ratio of 1:1 to 2, soaked for 18 to 20 hours, steamed, and cooled, and then the rice is mixed with distiller's yeast and sealed for fermentation. The fermentation process is fermentation at 38° C. for 48 hours and then at 24 to 28° C. for 80 to 85 hours. The distiller's yeast is prepared using Angel Yeast, earth koji, and wheat koji in a mass ratio of 3:1 to 2:1;

[0036] S1-2, the fermentation product after step S1-1 is squeezed into juice, and then the brewer's yeast in an amount equal to the koji in step S1-1 is added and sealed and fermented again. The fermentation process is fermented at 24-28°C for 24 hours, and then fermented at 6-8°C for 45-50 hours;

[0037] S1-3, the fermentation product after the fermentation in step S1-2 is squeezed again, filtered and ultrafiltered to remove solid matter, and then mixed with ice water at 0-4°C in a mass ratio of 1:1-1.2 to prepare sake juice;

[0038] S1-4, freezing the sake juice obtained in step S1-3 for 24 hours, and then deoxygenating it until the dissolved oxygen content is less than 60 ppb, to obtain rice wine juice;

[0039] S2. Preparation of beer juice:

[0040] S2-1. Grind the malt and place it in a saccharification pot. Add distilled water in an amount of 2.5 to 3 L of water per 1 kg of malt to perform saccharification. The saccharification process is as follows: rest at 46 to 48° C. for 80 to 90 minutes, then saccharify at 66 to 68° C. for 80 to 90 minutes, and finally raise the temperature to 76 to 78° C. and filter to obtain a saccharified liquid.

[0041] S2-2, boiling the saccharified liquid obtained in step S2-1, maintaining boiling for 60 to 90 minutes, vortexing and settling, and cooling to obtain wort;

[0042] S2-3, adding maltose syrup to the wort obtained in step S2-2 at a ratio of 10 to 12:1, mixing and oxygenating for 20 to 30 minutes, adding brewer's yeast and fermenting, the fermentation process is 10 to 12 ° C. fermenting to a sugar content of less than 10 degrees, and then fermenting at 12 to 14 ° C. until the sugar content drops to less than 4 degrees, to obtain beer juice;

[0043] S3. The rice wine juice obtained in step S1 and the beer juice obtained in step S2 are evenly mixed in a mass ratio of 3 to 4:1, filtered through a 0.22 μm filter membrane, filled with carbon dioxide, and bottled to obtain refined sparkling rice wine.

[0044] The present invention uses a similar preparation process to that of Chinese invention patent CN113583782A, similarly using beer juice and rice wine juice to prepare craft sparkling rice wine. The present invention further improves the process by adjusting the preparation processes of rice wine juice and beer juice, resulting in a significantly improved quality of the craft sparkling rice wine.

[0045] The following are specific embodiments of the present invention

[0046] Example 1:

[0047] The brewed sparkling rice wine of this embodiment is prepared by the following method, comprising the following steps:

[0048] S1, prepare rice wine juice:

[0049] S1-1. Glutinous rice and polished rice are mixed in a weight ratio of 1:2, steamed, cooled, and then beaten to obtain cooked rice. A distiller's yeast (Yeast) prepared with Angel Yeast, native koji, and wheat koji in a weight ratio of 3:1:1 is added to the cooked rice, with the distiller's yeast added in an amount of 0.9% of the rice weight. The rice with the distiller's yeast is sealed and fermented at 38°C for 48 hours, followed by 28°C for 80 hours, to obtain a fermentation product.

[0050] S1-2. Juice the fermented product after fermentation in step S1-1, and then add brewer's yeast in an amount equal to the amount of wine yeast to the fermented product after juicing, and seal and ferment again. The fermentation process is fermentation at 28°C for 24 hours and then fermentation at 8°C for 45 hours.

[0051] S1-3. The fermented product from step S1-2 is juiced again, filtered and ultrafiltered to remove solid matter to obtain a wine juice. The wine juice is mixed with 0°C ice water in a mass ratio of 1:1 to obtain a clear wine juice.

[0052] S1-4. Freeze the sake juice obtained in step S1-3 at -5°C for 24 hours, and then deoxygenate it until the dissolved oxygen content is less than 60 ppb to obtain rice wine juice.

[0053] S2. Preparation of beer juice:

[0054] S2-1. Mix barley malt and wheat malt in a ratio of 2:1, grind, and place in a saccharification pot. Add distilled water at a rate of 250 L per 100 kg of malt. Saccharify the malt using a saccharification process that includes resting at 48°C for 80 minutes, saccharifying at 68°C for 80 minutes, and finally heating to 78°C and filtering to obtain a saccharified liquid.

[0055] S2-2, boiling the saccharified liquid obtained in step S2-1, maintaining boiling for more than 60 minutes, stopping boiling when the evaporation rate reaches 8%, and obtaining wort after vortex precipitation and cooling.

[0056] S2-3. Add maltose syrup to the wort obtained in step S2-2 at a ratio of 12:1, mix well, and oxygenate for 30 minutes. Add 0.8% of brewer's yeast by weight of the wort and ferment. The fermentation process is as follows: ferment at 10° C. until the sugar content is below 10 degrees, and then ferment at 14° C. until the sugar content drops to below 4 degrees, thereby producing beer juice.

[0057] S3. The rice wine juice obtained in step S1 and the beer juice obtained in step S2 are evenly mixed in a mass ratio of 3:1, filtered through a 0.22 μm filter membrane, filled with pure carbon dioxide, and bottled in glass bottles to obtain craft sparkling rice wine.

[0058] Example 2:

[0059] The difference between this embodiment and embodiment 1 is that in step S1-1 of this embodiment, glutinous rice and polished rice are mixed in a mass ratio of 1:1.

[0060] Example 3:

[0061] The difference between this embodiment and embodiment 2 is that in step S2-1 of this embodiment, barley malt and wheat malt are mixed in a mass ratio of 7:3.

[0062] Example 4:

[0063] The difference between this embodiment and embodiment 3 is that the process of step S1 in this embodiment is different.

[0064] In step S1 of this embodiment, rice wine juice is prepared by the following steps:

[0065] S1-1. Glutinous rice and polished rice are mixed in a 1:1 weight ratio, steamed, cooled, and then beaten to obtain cooked rice. A distiller's yeast (Yeast) prepared with Angel Yeast, native koji, and wheat koji in a 3:2:1 weight ratio is used. The rice and koji are mixed, with the koji added accounting for 1.1% of the rice weight. The rice with the koji is sealed and fermented at 38°C for 48 hours, followed by 24°C for 85 hours, to obtain a fermentation product.

[0066] S1-2. Juice the fermented product after fermentation in step S1-1, and then add brewer's yeast in an amount equal to the amount of wine yeast to the fermented product after juicing, and seal and ferment again. The fermentation process is fermentation at 24°C for 24 hours and then fermentation at 6°C for 50 hours.

[0067] S1-3. The fermented product from step S1-2 is juiced again, filtered and ultrafiltered to remove solid matter to obtain a wine juice. The wine juice is mixed with 4°C ice water in a mass ratio of 1:1 to obtain a clear wine juice.

[0068] S1-4. Freeze the sake juice obtained in step S1-3 at -2°C for 24 hours, and then deoxygenate it until the dissolved oxygen content is less than 60 ppb to obtain rice wine juice.

[0069] Example 5:

[0070] The difference between this embodiment and embodiment 4 is that the process of step S2 in this embodiment is different.

[0071] In step S2 of this embodiment, beer juice is prepared by the following steps:

[0072] S2-1. Mix barley malt and wheat malt in a ratio of 7:2, grind, and place in a saccharification pot. Add distilled water at a rate of 300 L per 100 kg of malt. Saccharify the malt using a 90-minute rest at 46°C, followed by saccharification at 66°C for 90 minutes, and finally raise the temperature to 76°C and filter to obtain a saccharified liquid.

[0073] S2-2, boiling the saccharified liquid obtained in step S2-1, maintaining boiling for more than 60 minutes, stopping boiling when the evaporation rate reaches 10%, and obtaining wort after vortex precipitation and cooling.

[0074] S2-3. Add maltose syrup to the wort obtained in step S2-2 at a ratio of 10:1, mix well, and oxygenate for 20 minutes. Add 1% of brewer's yeast by weight of the wort and ferment. The fermentation process is as follows: ferment at 10° C. until the sugar content is below 10 degrees, and then ferment at 14° C. until the sugar content drops to below 4 degrees, thereby producing beer juice.

[0075] Example 6:

[0076] The brewed sparkling rice wine of this embodiment is prepared by the following method, comprising the following steps:

[0077] S1, prepare rice wine juice:

[0078] S1-1. Glutinous rice and polished rice are mixed in a 1:1 weight ratio, steamed, cooled, and then beaten to obtain cooked rice. A distiller's yeast (Yeast) prepared with Angel Yeast, native koji, and wheat koji in a 6:3:2 weight ratio is used. The rice and koji are mixed at a dosage of 1.04% of the rice weight. The rice with the koji is sealed and fermented at 38°C for 48 hours, followed by 26°C for 84 hours, to obtain a fermentation product.

[0079] S1-2. Juice the fermented product after fermentation in step S1-1, and then add brewer's yeast in an amount equal to the amount of wine yeast to the fermented product after juicing, and seal and ferment again. The fermentation process is fermentation at 24°C for 24 hours, and then fermentation at 8°C for 48 hours.

[0080] S1-3. The fermented product from step S1-2 is juiced again, filtered and ultrafiltered to remove solid matter to obtain a wine juice. The wine juice is mixed with 2°C ice water in a mass ratio of 1:1.2 to obtain a clear wine juice.

[0081] S1-4. Freeze the sake juice obtained in step S1-3 at -4°C for 24 hours, and then deoxygenate it until the dissolved oxygen content is less than 50 ppb to obtain rice wine juice.

[0082] S2. Preparation of beer juice:

[0083] S2-1. Mix barley malt and wheat malt in a ratio of 7:2.5, grind, and place in a saccharification pot. Add distilled water at a rate of 280 L per 100 kg of malt. Saccharify the malt using a 90-minute rest at 48°C, followed by saccharification at 66°C for 85 minutes. Finally, heat to 78°C and filter to obtain a saccharified liquid.

[0084] S2-2, boiling the saccharified liquid obtained in step S2-1, maintaining boiling for more than 60 minutes, stopping boiling when the evaporation rate reaches 10%, and obtaining wort after vortex precipitation and cooling.

[0085] S2-3. Add maltose syrup to the wort obtained in step S2-2 at a ratio of 11:1, mix well, and oxygenate for 28 minutes. Add 0.92% brewer's yeast by weight of the wort and ferment. The fermentation process is as follows: ferment at 10°C until the sugar content is below 10 degrees, and then ferment at 14°C until the sugar content drops to below 4 degrees, to obtain beer juice. The obtained beer juice is refrigerated at 2°C for 3 days before use.

[0086] S3. The rice wine juice obtained in step S1 and the beer juice obtained in step S2 are evenly mixed in a mass ratio of 3:1, filtered through a 0.22 μm filter membrane, filled with pure carbon dioxide, and bottled in glass bottles to obtain craft sparkling rice wine.

[0087] Example 7:

[0088] The difference between this embodiment and embodiment 6 is that in step S2-3 of this embodiment, the prepared beer juice is refrigerated at 0°C for 5 days before use.

[0089] Example 8:

[0090] The difference between this embodiment and embodiment 7 is that in step S3 of this embodiment, rice wine juice and beer juice are mixed in a mass ratio of 4:1.

[0091] Example 9:

[0092] The difference between this embodiment and embodiment 7 is that in step S3 of this embodiment, a mixture of carbon dioxide and nitrogen is charged, and the volume ratio of carbon dioxide to nitrogen in the mixture is 3:1.

[0093] Comparative Example:

[0094] The present invention uses Example 1 of Chinese invention patent CN113583782A as a comparative example of the present invention.

[0095] Quality inspection:

[0096] The refined sparkling rice wines of Examples 1 to 9 of the present invention and the refined sparkling rice wine of the comparative example were respectively taken to detect the reducing sugar content, alcohol content, total ester, total acid, and α-N content.

[0097] Detection method:

[0098] The reducing sugar content test method refers to GB 5009.7;

[0099] The alcohol content detection method refers to GB 5009.225;

[0100] The total ester content test method refers to GB 10345.5;

[0101] The total acid content test method refers to GB 12456;

[0102] The α-N content detection method refers to GB 5009.235-2016.

[0103] The test results of the above test are shown in Table 1 below.

[0104] Table 1 Quality test of Examples 1 to 9 and Comparative Examples

[0105] It can be seen from the data in Table 1 that the refined sparkling rice wines of Examples 1 to 9 of the present invention have significantly higher total ester content, slightly lower total acid content, and similar alcohol content and reducing sugar content compared to the sparkling rice wine of the comparative example; the α-N content of the refined sparkling rice wines of Examples 1 to 9 of the present invention is significantly higher than that of the sparkling rice wine of the comparative example. It can be seen from this that the refined sparkling rice wine of the present invention is richer in nutrients, has a higher total ester content, a richer aroma, and a mellower taste. The refined sparkling rice wines of Examples 1 to 9 of the present invention were tasted and had a very mellow taste and moderate sweetness.

[0106] It can be seen from the data in Table 1 that the various indicators of the craft sparkling rice wines of Examples 6 to 7 of the present invention are significantly better than those of the craft sparkling rice wines of Examples 1 to 5. It can be seen that after the present invention adopts a specific fermentation process, the craft sparkling rice wine obtained is of better quality.

[0107] Observation with the naked eye shows that the colors of the craft sparkling rice wines of Examples 1 to 9 of the present invention and the sparkling rice wine of the comparative example are basically the same; in terms of bubbles, the bubbles of Example 9 of the present invention and the comparative example are richer and denser, and the bubbles of Examples 1 to 8 of the present invention are slightly lower than those of Example 9 of the present invention and the comparative example.

[0108] The wine yield of the rice wine juice preparation steps of Examples 1 to 6 of the present invention and the comparative example was tested. The wine yield was calculated using the following formula: wine yield = weight of wine juice before adding water / weight of rice. The results are shown in Table 2 below.

[0109] It can be seen from the data in Table 2 that when the rice wine juice is prepared by the present invention, after adopting a specific distiller's yeast and an improved preparation process, the wine yield is significantly improved compared with the prior art.

[0110] The above are all preferred embodiments of the present invention, and are not intended to limit the scope of protection of the present invention. Therefore, any equivalent changes made based on the structure, shape, and principle of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing refined sparkling rice wine, characterized in that: The following steps are involved: S1, preparing rice wine juice: S1-1, glutinous rice and rice are mixed in a weight ratio of 1:1-2, soaked for 18-20 hours, steamed, cooled, and then the rice is mixed with wine koji, sealed and fermented, the fermentation process is 38 ° C fermentation for 48 hours, and then fermented at 24-28 ° C for 80-85 hours, the wine koji is prepared by Angel Yeast, soil koji and wheat koji in a mass ratio of 3:1-2:1; S1-2, the fermentation product after the fermentation in step S1-1 is squeezed, and then the brewer's yeast in an amount equal to the wine yeast in step S1-1 is added and sealed and fermented again, the fermentation process is fermented at 24-28°C for 24 hours, and then fermented at 6-8°C for 45-50 hours; S1-3, the fermentation product after the fermentation in step S1-2 is squeezed again, filtered and ultrafiltered to remove solid matter, and then mixed with ice water at 0 to 4° C. in a mass ratio of 1:1 to 1.2 to prepare sake juice; S1-4, freezing the sake juice obtained in step S1-3 for 24 hours, and then deoxygenating it until the dissolved oxygen content is less than 60 ppb, to obtain rice wine juice; S2. Preparation of beer juice: S2-1, crush the malt and put it into the saccharification pot, add distilled water according to the water addition amount of 2.5-3L water for 1kg of malt, and perform saccharification treatment, the saccharification process is 46-48℃ resting for 80-90min, then saccharifying at 66-68℃ for 80-90min, and finally heating to 76-78℃ for filtration to obtain saccharified liquid; S2-2, boiling the saccharified liquid obtained in step S2-1, maintaining boiling for 60 to 90 minutes, vortexing and settling, cooling, and obtaining wort; S2-3, adding maltose syrup to the wort obtained in step S2-2 at a ratio of 10 to 12:1, mixing and aerating for 20 to 30 minutes, adding brewer's yeast and fermenting, the fermentation process is 10 to 12 ° C. fermenting to a sugar content of less than 10 degrees, and then fermenting at 12 to 14 ° C. until the sugar content drops to less than 4 degrees, to obtain beer juice; S3. The rice wine juice obtained in step S1 and the beer juice obtained in step S2 are uniformly mixed in a mass ratio of 3 to 4:1, filtered through a 0.22 μm filter membrane, filled with carbon dioxide, and bottled to obtain refined sparkling rice wine.

2. The method for preparing the fine brewed sparkling rice wine according to claim 1, characterized in that: In the step S1-1, the amount of the koji added is 0.9-1.1% of the weight of the rice.

3. The method for preparing the fine brewed sparkling rice wine according to claim 1, characterized in that: In the step S1-2, during the sealed fermentation, nitrogen is filled into the fermentation tank to exhaust the air.

4. The method for preparing the fine brewed sparkling rice wine according to claim 1, characterized in that: In the step S1-4, the freezing temperature of the freezing treatment is controlled at -2 to -5°C.

5. The method for preparing the fine brewed sparkling rice wine according to claim 1, characterized in that: In the step S2-1, the malt is obtained by mixing barley malt and wheat malt in a mass ratio of 7:2 to 3.

6. The method for preparing the fine sparkling rice wine according to claim 1, characterized in that: In the step S2-2, the boiling process needs to control the evaporation rate to 8-10%.

7. The method for preparing the fine sparkling rice wine according to claim 1, characterized in that: In the step S2-3, the amount of brewer's yeast added is 0.8-1% of the weight of the wort.

8. The method for preparing the fine sparkling rice wine according to claim 1, characterized in that: In step S2-3, the obtained beer juice needs to be refrigerated at a temperature of 0 to 2°C for 3 to 5 days.

9. The method for preparing the fine sparkling rice wine according to claim 1, characterized in that: In the step S3, the carbon dioxide is charged by using a mixture of carbon dioxide and nitrogen, and the volume ratio of carbon dioxide to nitrogen in the mixture is 3:

1.

10. A refined sparkling rice wine prepared by the method for preparing refined sparkling rice wine according to any one of claims 1 to 9.

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