The invention discloses an immobilized
fermentation method for controlling the higher
alcohol content of yellow rice
wine. The method comprises the following steps: 1, preparing refined and white riceflour pulp of rice; 2, adopting yellow rice
wine yeast to make cells reach a logarithmic phase, uniformly mixing
yeast, collected by centrifuging yellow rice
wine yeast, with a 1.8-2.0%
sodium alginate solution of which the weight is 9 times that of the yellow rice wine yeast, dropwise adding the obtained mixture into a 4% CaCl2 solution by using a porous
injector, immobilizing for 1 hour under awater bath condition of 20 DEG C, washing with
sterile water for multiple times, putting into a 0.05% CaCl2 solution, and balancing overnight at 4 DEG C to obtain immobilized yeast particles; 3, canning; and 4, fermenting. According to the immobilized
fermentation method for controlling the higher
alcohol content of the yellow rice wine, the immobilized strain can be repeatedly used, so that theexpanding culture process of yellow rice wine yeast is greatly omitted, and the production cost is saved; and meanwhile, the proliferation multiple of yeast in the
fermentation process is low, and thecontent of higher alcohols in the yellow rice wine can be effectively controlled.