The invention relates to a
brewing process of rice
wine. The
brewing process comprises the following steps: adding a herbal distiller's
yeast obtained through mixed
fermentation of the herbal raw materials (including herba gerberae piloselloidis, herbal
Indigofera bungeana Walp., folium betulae luminiferae, caulis et folium fici tikouae, leaves of
Rubus hirsutus Thunb.[R. thunbergii Sieb. et Zucc.], leaves of
Cassia occidentalis L., herba polygoni salicifolii, herba melastomatis dodecandri, herba et radix paederiae scandentis, leaves of
actinidia fulvicoma hance, leaves of
actinidia eriantha benth, caulis et folium gaultheriae yunnanensis, leaves of Lyonia ovalifolia (Wall.) Drude, and leaves of
Juglans regia L.), and rice
bran, sticky
rice flour and wheat
bran into rice after soaking,
steaming and cooling, and carrying out uniformly mixing; and saccharifying the rice uniformly mixed with the herbal distiller's
yeast, carrying out
fermentation, and carrying out distilling, thus completing the
brewing. With the adoption of the brewing process, the problems that the Hmong's rice
wine is insufficient and instable in
aroma, and poor in
mouthfeel are solved, the comprehensive quality including the
aroma and the
mouthfeel of the brewed rice
wine is greatly promoted, the rice wine has no acidic
odor or deterioration after long-term storage, and the longer time the rice wine is stored for, the mellower the rice wine is.