CN102994318A - Method for producing millet wine by using lactobacillus fementation - Google Patents
Method for producing millet wine by using lactobacillus fementation Download PDFInfo
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Abstract
The invention discloses a method for producing millet wine by using lactobacillus fementation. The method comprises steps of primary fermentation and secondary fermentation, and the secondary fermentation is that lactic acid bacteria are added in wine liquid to ferment, adding proportion of the lactic acid bacteria is 105-109CFU/mL, and the lactic acid bacteria are compositions of any one or more than two of lactic acid bacteria of oenococcus, lactic acid bacteria of lactobacillus, lactic acid bacteria of leuconostoc and lactic acid bacteria of pediococcus. The lactic acid bacteria are externally planted in the method, lactic acid and antibacterial peptide produced by the lactic acid bacteria can restrain movement of other bacteria, so that the lactic acid and the antibacterial peptide have inbibitional effects on rancidity, problems of reduced wine yield and damaged end product wine flavor of caused by rancidity are avoided, flavor of the obtained millet wine is special, and the method is favorable for product stability in an after-ripening process of the millet wine.
Description
Technical field
The present invention relates to the production technical field of yellow rice wine, particularly a kind of method of using lactobacillus-fermented production yellow rice wine.
Background technology
Yellow rice wine is that agricultural-food take rice, milled glutinous broomcorn millet, corn, millet or the high-content of starch such as wheat, Ipomoea batatas are as main raw material, through boiling, add song, saccharification, fermentation, squeezing, clarification, filter, fry in shallow oil wine, store and blend the brewing wine that forms.The technique of brewing yellow wine is only used yeast and mold in the prior art, any thalline of artificial interpolation, and technical process is referring to Fig. 1.
Acid is the important taste compound of yellow rice wine, jointly forms the distinctive fragrant local flavor of yellow rice wine with other taste compounds.Acid in the yellow rice wine exists with the organic acid form, and such as saturated carboxylic acid, unsaturated carboxylic acid, aromatic acid etc., every kind of organic acid all has its unique local flavor, acid can effectively strengthen the dense sense of yellow rice wine, reduce sugariness, and have shock absorption, assist other flavour ingredients.The wine that acid content is few, vinosity is boring; But tart flavour is excessive, can affect quality and the local flavor of wine.And the effect of buffering and seasoning is played in an amount of acid in yellow rice wine, and progressively forms aromatic ester in storage process.The organic acid variation is the important indicator of estimating the yellow rice wine quality in the brewing process.Organic acid, particularly lactic acid, extremely important for flavor formation.In the grape wine making, lactic fermentation process is most important to the formation of finished wine local flavor.Organic acid can progressively form aromatic ester in storage process.Organic acid in the yellow rice wine mainly comprises succsinic acid, lactic acid, acetic acid, tartrate, oxysuccinic acid, citric acid, oxalic acid, pyruvic acid, α-ketoglutaric acid, fumaric acid etc.The Determination of Organic Acids In Millet Wine content that prior art makes is low, and lactic acid content is lower.In the prior art, owing to organic acid content is not suitably controlled, Determination of Organic Acids In Millet Wine content is low, and sugar content is high, is not suitable for modern's mouthfeel; Acetic acid content is high, and lactic acid content is low, and is unfavorable to mouthfeel, and mouthfeel is dull; Although the activity of milk-acid bacteria is extremely important for the local flavor of yellow rice wine, but also often because the amount reproduction of milk-acid bacteria causes organic acid to generate in a large number, yeast is suppressed and causes making wine unsuccessfully, be that what is called is become sour, be in the production process of yellow rice wine, lactobacillus in the fermentation liquid and extraneous harmful bacteria raised growth breeding of invading, produce excessive lactic acid and other organic acids, cause the acidity of karusen to rise, suppress normal yeast fermentation and produce alcohol, not only reduced the yield of liquor, and damaged the local flavor of finished wine, make the vinosity variation, even can't drink, be called and become sour.In addition, because milk-acid bacteria is to be brought into unintentionally in the karusen in the fermenting process of prior art, its value volume and range of product all has larger randomness, if the improper or excessive breeding of the kind of milk-acid bacteria, or carry out heterolactic fermentation and generate the compositions such as excessive acetic acid, local flavor there is detrimentally affect on the contrary.
Summary of the invention
The object of the invention is to, a kind of method that lactobacillus-fermented is produced yellow rice wine of using is provided, improve the local flavor of yellow rice wine, suppress the problem of becoming sour.
For solving above technical problem, technical scheme of the present invention is:
A kind ofly use the method that lactobacillus-fermented is produced yellow rice wine, comprise the step of primary fermentation and secondary fermentation, described secondary fermentation is: adding milk-acid bacteria in the wine liquid ferments, and the adding proportion of milk-acid bacteria is: 10
5-10
9CFU/mL, described milk-acid bacteria is any one or the two or more composition in the milk-acid bacteria of milk-acid bacteria, Pediococcus of milk-acid bacteria, the leuconos toc of wine coccus, lactobacillus.
Preferably, after primary fermentation, wine liquid is squeezed, carries out secondary fermentation after the clarifying treatment again.
Preferably, after primary fermentation, wine liquid is squeezed, clarifies, fries in shallow oil the wine processing and carry out again secondary fermentation.
Preferably, in the secondary fermentation process wine liquid is fried in shallow oil wine to stop fermentation, described process of frying in shallow oil wine is: wine liquid is carried out heat-sterilization under normal pressure.Preferably, Heating temperature is 80 ℃-95 ℃.More preferably, Heating temperature is 82 ℃-88 ℃.
Preferably, in the secondary fermentation process wine liquid is fried in shallow oil wine to stop fermentation, described process of frying in shallow oil wine is: add fungistat in wine liquid after wine liquid is carried out heat-sterilization under normal pressure.Preferably, Heating temperature is 80 ℃-95 ℃.More preferably, Heating temperature is 82 ℃-88 ℃.
Preferably, after primary fermentation, tunning is squeezed, clarifies, obtain wine liquid, in wine liquid, add oxysuccinic acid, make wine liquid pH be down to 3.0～3.5, add simultaneously the cold water of cleaning sterile, make alcoholic strength be reduced to 10～14 degree, then fry in shallow oil wine, fry in shallow oil and carry out after drinking secondary fermentation, described process of frying in shallow oil wine is: wine liquid is heated, and Heating temperature is 80 ℃-95 ℃.More preferably, Heating temperature is 82 ℃-88 ℃.
When preferably, frying in shallow oil wine wine liquid was heated 8 minutes～12 minutes.
Preferably, after primary fermentation, tunning is squeezed, clarifies, obtain wine liquid, in wine liquid, add oxysuccinic acid, make wine liquid pH be down to 3.0 ~ 3.5, add simultaneously the cold water of cleaning sterile, make alcoholic strength be reduced to 10 ~ 14 degree, then carry out secondary fermentation.
Preferably, the leavening temperature of secondary fermentation is 14 ℃ ~ 30 ℃.More preferably, the leavening temperature of secondary fermentation is 20 ℃.
Preferably, the leavening temperature of primary fermentation is 25 ℃ ~ 30 ℃.More preferably, the leavening temperature of primary fermentation is 28 ℃.
Preferably, behind primary fermentation, add oxysuccinic acid, and utilize the milk-acid bacteria of access to carry out malo-lactic fermentation, oxysuccinic acid is converted into lactic acid.
Compared with prior art, application lactobacillus-fermented of the present invention is produced the method for yellow rice wine, owing to comprise the step of primary fermentation and secondary fermentation, in the secondary fermentation step, adopt the mode of adding lactobacillus-fermented, by this bacterial classification and the controlled mode of bacterium amount, can effectively control the organic acid content in the yellow rice wine, so that the appropriateness of the organic acid content in the yellow rice wine increases, thereby increase or improve the local flavor of yellow rice wine product, the rice wine flavor uniqueness that makes is good, for existing yellow rice wine product has increased new variety.The present invention is by external milk-acid bacteria, because the metabolites such as the lactic acid that milk-acid bacteria produces and bacteriostatic peptide can suppress the activity of other bacteriums, therefore restraining effect is arranged for becoming sour, avoid the yield of liquor that causes because becoming sour to reduce the problem that problem and finished wine local flavor damage, be conducive to simultaneously the stable of product in the yellow rice wine After-ripening.
Description of drawings
Fig. 1 is the process flow sheet of brewing method of yellow wine in the prior art;
Fig. 2 is that the present invention utilizes lactobacillus-fermented to produce the process flow sheet of the embodiment of the method one of yellow rice wine;
Fig. 3 is that the present invention utilizes lactobacillus-fermented to produce the process flow sheet of the embodiment of the method two of yellow rice wine;
Fig. 4 is that the present invention utilizes lactobacillus-fermented to produce the process flow sheet of the embodiment of the method three of yellow rice wine.
Embodiment
Basic conception of the present invention is, a kind of method of utilizing lactobacillus-fermented to produce yellow rice wine is provided, after primary fermentation-the yeast zymamsis is finished, the milk-acid bacteria of external appropriate amount carries out milk-acid bacteria pure culture secondary fermentation, can increase organic acid to improve rice wine flavor on the one hand, on the other hand because therefore the activity that the lactic acid that milk-acid bacteria produces and bacteriostatic peptide can suppress other bacteriums has restraining effect for becoming sour, be conducive to the stable of product in the yellow rice wine After-ripening.Primary fermentation of the present invention is the yeast zymamsis, namely adopts existing technique to carry out liquefying-saccharifying and the zymamsis of raw material, is 10-20 when spending at the fermentation liquid alcoholic strength, finishes alcoholic fermentation process, also namely finishes primary fermentation.
Implementation process of the present invention is described by the following examples, but interest field of the present invention is not limited to following example.
Embodiment one
As shown in Figure 2, the method for utilizing lactobacillus-fermented to produce yellow rice wine in the present embodiment comprises the steps:
1, material choice
Choose the starch content height, protein, the glutinous rice that lipid content is low, produce to reach that wine is many, wine-gas scent, assortedly distinguish the flavor of less, the purpose of liquor quality stability.Endosperm structure is loose, and suction is lacked soon, and volumetric expansion is little.Amylopectin ratios is high in the starch granules, is easy to boiling gelatinization and diastatic fermentation, makes product wine many, and waste matter is few, and oligose residual in the wine liquid is more, and is mellow.
2, soak rice
At room temperature soaked about one day, and removed chaff, dust and other impurity that is attached to grain of rice surface by washing the rice operation.
3, steamed rice
Rice will cook thoroughly during boiling, and is ripe and do not stick with paste, thoroughly and not mashed, outer soft, evenly loose in hard.Can cut rice grain with blade, observe the gelatinization degree that the meal heart detects rice.The purpose of steamed rice is in order to make starch pasting, and the starch after the gelatinization is subject to diastatic hydrolysis and is converted into sugar or asccharin; And by heating kill rice with various microorganisms, guarantee normally carrying out of fermentation; Can also vapor away the assorted flavor of monster of raw material, make the local flavor of yellow rice wine pure.
4, stand meal
The hot quick-meal stall that cooks is placed on clean place, and it is temperature required to rely on wind that meal is cooled to.Can utilize cooled meal temperature to regulate the mixing temperature of material in the fermentor tank, make it to meet the fermentation requirement.
5, the distiller's yeast cylinder that falls carries out primary fermentation
, put in the corresponding container to room temperature until ripe quick-meal stall, drop into successively an amount of distiller's yeast, mix thoroughly, sealing is put into 28 ℃ of isoperibols and is fermented.This step in the present embodiment can adopt leavening temperature of the prior art to ferment.
6, squeezing, clarification
Use polyamide fabric squeezing yellow rice wine, install in the appropriate containers, then sealing and natural sedimentation one day under the low temperature about 10 ℃, what then discard yellow rice wine bottom contains the muddy wine liquid such as amylodextrin, Mierocrystalline cellulose, insoluble protein, suspended particles for the yellow rice wine surface, also can pass through cottonseed cake, diatomite or other media filtrations, make the transparent light of wine liquid.
7, fry in shallow oil wine
Replenish first oxysuccinic acid, make wine liquid pH be down to 3.0～3.5, add simultaneously the cold water of cleaning sterile, alcoholic strength is reduced to about 12 degree, then fries in shallow oil wine, fry in shallow oil the wine temperature and in 80 ℃-90 ℃ scope, select, preferably select 82 ℃ ~ 88 ℃, specifically can be 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃.Fry in shallow oil the effect that the wine step can play sterilization by this, remove miscellaneous bacteria, for follow-up secondary fermentation provides more pure environment.Additional oxysuccinic acid can suppress the activity of other milk-acid bacterias, simultaneously, replenish oxysuccinic acid or for the secondary fermentation step in the milk-acid bacteria that adds carry out malo-lactic fermentation, malo-lactic fermentation refers under the effect of lactic-acid-bacterium oxysuccinic acid be changed into the process of lactic acid, this fermentation makes the mouthfeel of yellow rice wine, and more horn of plenty is pleasant, and is more characteristic.Malo-lactic fermentation can also strengthen the biologically stable of yellow rice wine simultaneously.In other embodiments, also can add again after drinking oxysuccinic acid frying in shallow oil.
8, lactobacillus-fermented and termination
Lactobacillus-fermented: (the bacterium liquid of adding and bacterium powder make that milk-acid bacteria concentration is 10 in the wine liquid to add certain inoculum size in the wine liquid of clarification
6About CFU/mL) milk-acid bacteria, the sealing, constant temperature culture should be controlled at temperature 18 ℃ ~ 22 ℃ during constant temperature culture, preferably is controlled at about 20 ℃.
Lactic fermentation terminating method: again fry in shallow oil wine, namely under 80 ℃-95 ℃ temperature, heated 10 minutes, preferably select 82 ℃ ~ 88 ℃ temperature, specifically can be 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, kill wherein microorganism by heating, be beneficial to the product standing storage.Also can before heating, add nisin, also can play the purpose that stops fermentation.
Before frying in shallow oil wine, can add as required clean pure water with reduction product ethanol content or acid content, or add other compositions that meet corresponding food hygiene law and adjust products taste.
9, the after-ripening of yellow rice wine
The wine liquid of heat-sterilization is preserved after-ripening under the low temperature about 10 ℃ after cooling to room temperature, make the yellow rice wine taste more mellow, soft.
In the above step, the corresponding steps in the yellow rice wine making method in the prior art all can be selected in step 1 ~ 6,9, is not limited to the implementation in the present embodiment.
Embodiment two
Referring to Fig. 3, different from embodiment one is, in the method for present embodiment after primary fermentation, the step of not frying in shallow oil wine before the secondary fermentation, all the other steps are identical with embodiment one, repeat no more herein.
In the present embodiment, the step of not frying in shallow oil wine after primary fermentation, before the secondary fermentation is down to below 3.5 wine liquid pH but add oxysuccinic acid before secondary fermentation, and is reduced alcoholic strength, and still stops fermenting by frying in shallow oil wine to a certain degree the time in secondary fermentation.
Embodiment three
Referring to Fig. 4, different from embodiment one is, does not have in the present embodiment to adopt to fry in shallow oil the fermentation that wine carries out secondary fermentation and stop, but adopts fungistat lactic acid bacteria inhibitings such as directly adding nisin in wine liquid movable, need not fry in shallow oil wine, also can play the effect of fermenting of stopping; All the other steps are identical with embodiment one, repeat no more herein.
Embodiment four
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine be 8.0g(take 1000g rice heavily as standard), primary fermentation (yeast zymamsis) 5 days, secondary fermentation (fermentation of wine coccus) 15 days, the add-on of the milk-acid bacteria of wine Coccus is 10 in the secondary fermentation
6CFU/mL.The primary fermentation temperature is 28 ℃, and the temperature of secondary fermentation is 18 ℃, and frying in shallow oil the wine temperature is 85 ℃, and frying in shallow oil the wine time is 10min, and clarifying temp is 4 ℃, and storage temperature is 15 ℃.The yellow rice wine that obtains is light yellow, and is limpid transparent, glossy, the aromatising flavour of one pleasant arranged, unique style.
Embodiment five
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine be 8.0g(take 1000g rice heavily as standard), primary fermentation (yeast zymamsis) 4.5 days, secondary fermentation (fermentation of wine coccus) 20 days, the add-on of the milk-acid bacteria of wine Coccus is 10 in the secondary fermentation
7CFU/mL.The primary fermentation temperature is 27 ℃, and the temperature of secondary fermentation is 19 ℃, and frying in shallow oil the wine temperature is 90 ℃, and frying in shallow oil the wine time is 8min, and clarifying temp is 5 ℃, and storage temperature is 16 ℃.The yellow rice wine that obtains is light yellow, and is limpid transparent, glossy, and unique style is arranged-aromatising flavour of burst pleasant.
Embodiment six
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine be 9.0g(take 1000g rice heavily as standard), primary fermentation (yeast zymamsis) 6 days, secondary fermentation (fermentation of wine coccus) 10 days, the add-on of the milk-acid bacteria of wine Coccus is 10 in the secondary fermentation
5CFU/mL.The primary fermentation temperature is 29 ℃, and the temperature of secondary fermentation is 17 ℃, and frying in shallow oil the wine temperature is 88 ℃, and frying in shallow oil the wine time is 11min, and clarifying temp is 5 ℃, and storage temperature is 17 ℃.The yellow rice wine that obtains is light yellow, and is limpid transparent, glossy, and unique style is arranged-aromatising flavour of burst pleasant.
Embodiment seven
Method in the present embodiment is:
Choosing glutinous rice is that raw material carries out boiling with ordinary method, the bent consumption of rice wine be 8.5g(take 1000g rice heavily as standard), primary fermentation (yeast zymamsis) 5.5 days, secondary fermentation (fermentation of wine coccus) 20 days, the amount of the adding of the milk-acid bacteria of wine Coccus is 10 in the secondary fermentation
8CFU/mL.The primary fermentation temperature is 27 ℃, and the temperature of secondary fermentation is 20 ℃, and frying in shallow oil the wine temperature is 83 ℃, and frying in shallow oil the wine time is 12min, and clarifying temp is 5 ℃, and storage temperature is 17 ℃.The yellow rice wine that obtains is light yellow, and is limpid transparent, glossy, and unique style is arranged-aromatising flavour of burst pleasant.
Embodiment eight
Method in the present embodiment is:
Choose faint-hearted rice and carry out boiling for raw material with ordinary method, rice wine song consumption be 11g(take 1000g rice heavily as standard), primary fermentation (yeast zymamsis) 6 days, secondary fermentation (fermentation of wine coccus) 10 days, the add-on of the milk-acid bacteria of wine Coccus is 10 in the secondary fermentation
9CFU/mL.The primary fermentation temperature is 29 ℃, and the temperature of secondary fermentation is 20 ℃, and frying in shallow oil the wine temperature is 86 ℃, and frying in shallow oil the wine time is 12min, and clarifying temp is 5 ℃, and storage temperature is 17 ℃.The yellow rice wine that obtains is light yellow, and is limpid transparent, glossy, the aromatising flavour of one pleasant arranged, unique style.
Among the above embodiment, in the secondary fermentation process, after the pH value of wine liquid is stable or the termination of can fermenting after reaching requirement of wine liquid local flavor.
In implementation process, milk-acid bacteria can be selected any one or the two or more compositions in the milk-acid bacteria of milk-acid bacteria, Pediococcus of milk-acid bacteria, the leuconos toc of milk-acid bacteria, the lactobacillus of wine Coccus.The milk-acid bacteria of adopting can be selected commercially available product, also can cultivate voluntarily preparation, and wherein the cultivation of wine coccus can be adopted following methods:
Substratum one (ATB substratum): glucose 10g/L, peptone 10g/L, yeast extract 5g/L, sal epsom 0.2g/L, manganous sulfate 0.05g/L, Cys hydrochloride 0.5g/L, tomato juice 250g/L.With hydrochloric acid soln or sodium hydroxide solution the pH value was transferred to for 4.8 (solid medium adds the agar of 18g/L).
Substratum two (MRS substratum): 10g peptone, 10g extractum carnis, 5g yeast extract, the 2g dipotassium hydrogen phosphate, the 2g disodium citrate, 20g glucose, 1mL tween 80,0.58g magnesium sulfate heptahydrate, 0.25g four water manganous sulfates, 15g agar is settled to 1000mL, regulate pH to 6.2～6.4, obtain the MRS nutrient solution after the dissolving; MRS is cultivated based on high-pressure sterilizing pot 121 ℃ of moist heat sterilization 15min;
Purifying agaric: make substratum → autoclaving → be down flat plate → diluted lactic acid bacterium powder → coating method and draw bacterium → put into biochemical cultivation case and cultivate the pure single bacterium colony → bacterial classification pure culture that obtains of 48h → line → divide.
Culture condition: the wine coccus is adopted the respective liquid substratum such as ATB, leaves standstill cultivation about 20 ℃, treats that the thalline number reaches 10
9(thalline reaches maximum opacity and a small amount of bacterial sediment is arranged in the nutrient solution) finishes to cultivate in order to inoculation usefulness during CFU/mL.
Only be preferred implementation of the present invention below, should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with the claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. use the method that lactobacillus-fermented is produced yellow rice wine for one kind, it is characterized in that comprise the step of primary fermentation and secondary fermentation, described secondary fermentation is: adding milk-acid bacteria in the wine liquid ferments, and the adding proportion of milk-acid bacteria is: 10
5-10
9CFU/mL, described milk-acid bacteria is any one or the two or more composition in the milk-acid bacteria of milk-acid bacteria, Pediococcus of milk-acid bacteria, the leuconos toc of milk-acid bacteria, the lactobacillus of wine Coccus.
2. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation wine liquid is squeezed, adds milk-acid bacteria after the clarifying treatment again and carry out secondary fermentation.
3. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, primary fermentation after wine liquid is squeezed, clarifies, fries in shallow oil the wine processing and add milk-acid bacteria again and carry out secondary fermentation.
4. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, in the secondary fermentation process wine liquid is fried in shallow oil wine to stop fermentation, and described process of frying in shallow oil wine is: wine liquid is carried out heat-sterilization under normal pressure.
5. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, in the secondary fermentation process wine liquid is fried in shallow oil wine to stop fermentation, described process of frying in shallow oil wine is: add fungistat in wine liquid after wine liquid is carried out heat-sterilization under normal pressure.
6. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation, tunning is squeezed, clarifies, obtain wine liquid, in wine liquid, add oxysuccinic acid, make wine liquid pH be down to 3.0 ~ 3.5, add simultaneously the cold water of cleaning sterile, make alcoholic strength be reduced to 10 degree～14 degree, then fry in shallow oil wine, fry in shallow oil and carry out after drinking secondary fermentation, described process of frying in shallow oil wine is: wine liquid is carried out heat-sterilization under normal pressure, Heating temperature is 80 ℃-95 ℃.
7. according to claim 4 or the 5 or 6 described application lactobacillus-fermenteds method of producing yellow rice wine, it is characterized in that, when frying in shallow oil wine to wine liquid heating 8 minutes～12 minutes.
8. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, after primary fermentation, tunning is squeezed, clarifies, obtain wine liquid, in wine liquid, add oxysuccinic acid, make wine liquid pH be down to 3.0 ~ 3.5, add simultaneously the cold water of cleaning sterile, make alcoholic strength be reduced to 10 degree～14 degree, then carry out secondary fermentation.
9. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that the leavening temperature of secondary fermentation is 14 ℃ ~ 30 ℃.
10. application lactobacillus-fermented according to claim 1 is produced the method for yellow rice wine, it is characterized in that, adds oxysuccinic acid behind primary fermentation, and utilizes the milk-acid bacteria of access to carry out malo-lactic fermentation, and oxysuccinic acid is converted into lactic acid.
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