The invention provides a manufacturing method for solving
sedimentation of the rice
wine in
shelf life, comprising the following steps: original
wine liquid clearing, freezing, heat preserving, filtering, encapsulating and sealing, sterilizing and packing; in the freezing process, the original
wine is refrigerated through a liquid quick cooler, the wine flow is adjusted to ensure that the outlet temperature of the wine reaches minus 3 to minus 6 DEG C before entering a stainless steel insulation
barrel for heat preservation for 48 to 96 hours; the fine rice wine is filtered by a liquid cross-flow membrane
bacteria removal and
microfiltration system with the entrapped grain size of 0.1 to 0.2 mu m; then the fine rice wine is water-bathed and sterilized. The invention has the benefits that the
sediment can be pre-removed by freezing and heat preserving for a certain period before
filtration; the precursors of large-particle
high polymer protein existing in the fine rice wine undergoing freezing and heat preserving can be removed by the
microfiltration techniques; therefore, the rice wine prepared by the method in the invention is light in color, is clean, transparent and glossy; during the
shelf life of the rice wine, only a slight trace of
sediment exists at the bottoms of bottles or jars; the flavour of the rice wine is not changed fundamentally.