PREPARATION OF JAPANESE RICE WINE BY NON-HEATED FERMENTATION USING OZONE

摘要

PURPOSE:To efficiently prepare Japanese rice wine having excellent taste, flavor and quality, keeping physiologically active substances and free from generation of color and malodor without using steaming and cooling steps by treating raw rice with ozone water and subjecting to alcoholic fermentation under specific condition. CONSTITUTION:This Japanese rice wine is prepared by treating raw rice with ozone water (having a concentration of preferably 3-10ppm) by washing with running water and/or immersing in stored water, etc., and subjecting to alcoholic fermentation in raw state without steaming or boiling the rice. The alcoholic fermentation is preferably carried out by a low-temperature fermentation process.