METHOD FOR BREWING WINE BY USING GERMINATED CEREALS

摘要

PURPOSE: Provided is a method for brewing wine by using germinated cereals, thereby removing unpleasant smells of citric acid and lactic acid secreted from a fermenting agent such as koji or malt. CONSTITUTION: A method for brewing wine by using germinated cereals is characterized by the steps of: germinating and pulverizing fresh rice; adding water and a liquefying agent to the pulverized rice in order to liquefy it; adding a saccharifying agent thereto to saccharify it; and fermenting it to give brewing wine having alcohol content of 10-12%.