METHOD FOR PREPARING RICE WINE WITH ACORUS GRAMINEUS, NELUMBO NUCIFERA AND ALKALI WATER, AND THE RICE WINE

摘要

A method for preparing functional rice wine containing Acorus gramineus, Nelumbo nucifera and alkali water is provided to show pharmacological effect of the Acorus gramineus and Nelumbo nucifera while improving taste and flavor of Korean traditional wine. A method for preparing functional rice wine containing Acorus gramineus, Nelumbo nucifera and alkali water(pH 7.4-8.5) comprises the following steps of: adding yeast, enzyme and malt to steamed rice and alkali water and performing a first soaking for 2-3 days at a temperature of 25-30°C; adding the steamed rice, alkali water, enzyme, malt, Acorus gramineus and Nelumbo nucifera to the first soaking product and performing a second soaking for 3-4 days at a temperature of 25-30°C; and compressing the second soaking product and filtering the product to obtain a filtered liquid.