The invention belongs to the technical field of white-
wine brewing processes. In order to solve the problems of low
wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the
solid fermentation process of the traditional faint-scent
white wine, the invention provides a production method for
brewing the faint-scent
white wine by
fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen
wine to screen wine-
brewing yeasts with high ester yield,
rhizopus oryzae for producing
amylase, acid-resistant and
alcohol-resistant
monascus fulginosus and high-temperature-resistant
bacillus subtilis with the activities of
protease and
amylase and prepare wine
yeast for producing the wine-brewing
yeast,
bran koji for producing the
rhizopus oryzae, rice koji for producing the
monascus fulginosus and
bacteria solution for producing the
bacillus subtilis, then adding into grains together with the
yeast for production by a certain proportion, putting into a
jar for
fermentation and thus obtaining the faint-scent
white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in
ethyl acetate /
ethyl lactate rate, total-
acid content and wine
production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short
aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.