The invention discloses a preparation method of tea-
aroma yellow rice
wine, and belongs to the technical field of
wine brewing. The method comprises the following steps: respectively crushing white
hyacinth bean flower, fructus piperis longi and tea leaves; glutinous rice and
lactic acid bacteria are added into water for rice soaking;
steaming the rice, cooling the glutinous rice to 50 DEG C, adding the white
hyacinth bean flower
powder, and continuously cooling to 35 DEG C; putting materials into a vat, namely uniformly stirring and mixing water, a white
hyacinth bean flower-rice mixture, wheat koji, distiller's
yeast and
cellulase; performing primary
fermentation after feeding, during the primary
fermentation period, performing primary raking 8-12h after primary
fermentation, then performing timed raking, performing primary fermentation for four times, and adding
zymosan for fermentation during third raking; cooling the fermented mash after pre-fermentation, performing post-fermentation, and adding tea
powder and fructus piperis longi
powder in stages during the post-fermentation period; and after post-fermentation, squeezing, centrifuging and sterilizing the fermentation liquor to obtain the tea-
aroma yellow
wine. The yellow rice wine disclosed by the invention is sweet and mellow in vinosity, pleasant in fragrance and good in mouth feel, and has tea fragrance, and the
bioavailability and
flavor quality of
theaflavin in the tea-fragrance yellow rice wine are remarkably improved.