| 摘要 |
PURPOSE: Provided is a method for preparing wine by using scorched(or roasted) rice and steamed grain, thereby giving the taste and flavor of the scorched(or roasted) rice to wine. Therefore, prepared wine has excellent in aroma and its taste. CONSTITUTION: A method for preparing wine by using scorched(or roasted) rice and steamed grain is characterized by comprising the steps of: preparing koji; steeping the koji to prepare crude liquor; adding to the crude liquor steamed rice and scorched rice prepared by heating steamed rice at 170-180 deg.C for 7-8 minutes in the amount of 5-20% based on total raw material; and steeping them to obtain wine.
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