| 摘要 |
The preparation method consists of (1) milling rice to destruct the fiber structures, and drying to water content 15 %, (2) expanding at 200 deg.C and grinding to 10-20 mesh size to get (I), (3) fermenting with yeast at 22-28 deg.C (lower than normal temp) to acid value 18-20, (4) adding yeast, enzymes and keeping at below 30 deg.C for 20-48 hrs, (5) re-fermenting with (I) at acid value 7-9, 30-32 deg.C for 48-96 hrs. The acid value of final rice wine is 3-5. This process saves the cooking of rice.
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