Studying On The Processing Technology Of Reducing Rice Wine’s Alcohol Degree

This experiment is mainly on the technics which is used to reduce the rice wine’s alcohol degree. Presently, the alcohol degree is about 15% and more than the stational standards. So the main aim of this study is to reduce the degree and the alcohol degree can be accord with the stational standards.Based on the traditional fermentation process, this study is to controll the change of alcohol degree in the fermentation liquor by making use of changes of rice wine fermentation conditions, such as ratio of material to water, additions of yeast and wheat koji, the former fermentation time and to define the type of rice wine by measuring the sugar concent in rice wme.The yellow rice, weighted 50g, is took as raw material and cooked after steeping for 26h～28h. When the temperature is down, the steamed rice,being put in 4% wheat koji,0.6% yeast and ratio of material to water at 3:1, is placed in incubator at 25℃ with aerobic fermentation for 4d and then in sealed incubator at 17℃ with anaerobic fermentation for 7d. The result of wine’s alcohol degree tested by oenometer is about 11%, which means reducing successfully the degree of yellow rice wine; the content of total sugar tested by potassium ferrocyanide method is about 33g/L and accord with the standard of refreshing semi-dry rice wine.By the time, the other indicators of rice wine (except amino nitrogen) is corresponded with semi-dry wine’s standard. And the problem of amino nitrogen content in rice wine is solved by adding auxiliary materials. The experiment results prove that, adding auxiliary materials is really improved the content of amino nitrogen of rice wine under keeping the other indicators of the wine stable.