The invention provides several kinds of natural saccharification leavening agents and a method for
brewing yellow rice
wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification
leavening agent is
biomass which is harvested from the nature, is not subjected to artificial
inoculation and cultivation and has a saccharification or / and
fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage,
pine pollen,
bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible
aromatic plants, part of medicinal and
edible plants,
medicinal plants and the like. Such as wheat seedlings, green wheat kernels,
pine pollen, corn
bee pollen, rape
bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented
osmanthus, mint,
agastache rugosus,
lotus leaves, mulberry leaves,
leonurus, grape leaves and the like; the raw materials of the natural saccharification
leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow
wine can have faint scent, strong fragrance,
medicine fragrance and flower fragrance at the same time through reasonable combination, the
wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification
leavening agent can be used for grain
fermentation at high temperature (about 35 DEG C) without
rancidification, so that the stability of a wine
brewing process is remarkably improved, and the
failure probability of wine
brewing is greatly reduced.