Yellow rice wine is a kind of brewing wine made from grain, sweet potato and so on through cooking, saccharification, fermentation and filter pressing.

(1) Brewing characteristics of yellow rice wine: ① Saccharification starter used is naturally cultivated wheat koji and medicinal liquor, or purebred wheat koji, rice koji, bran koji and yeast. By all kinds of mold, yeast and bacteria together. These various saccharifying and fermenting agents, complex enzyme systems, metabolites of various microorganisms and their various functions in the brewing process make yellow rice wine have special color, aroma and taste. ② Yellow rice wine fermentation is an open, high-concentration, low-temperature and long-term saccharification and fermentation in parallel, so the fermented mash is not easy to rancidity, and a flavor wine with high alcohol content and unique flavor can be obtained. (3) New wine must be sterilized and stored for a certain period of time before it can become mellow old wine.

(2) Raw materials and tools for making yellow rice wine: 50 kg of fresh sweet potato, 7.5 kg of Daqu (or distiller's yeast), pepper, fennel, dried tangerine peel and bamboo leaves 1 00g, small water tank 1 piece, long stick 1 piece and cloth bag1piece.

(3) technological process: selecting materials, cooking, adding koji, fermenting, squeezing and storing.

(4) Key points of process operation: ① Selecting materials and cooking: selecting fresh sweet potatoes with high sugar content, washing them with clear water, drying them, and cooking them in a pot. (2) Adding koji ingredients: pour the cooked sweet potato into a jar and stir it into paste with a wooden stick; Then add 22kg of spices such as pepper, fennel, bamboo leaves and dried tangerine peel into water, boil it into seasoning water, cool it, mix it with crushed koji powder, pour it into a jar filled with sweet potato paste, and stir it into a thin paste with a wooden stick. ③ Fermentation: Cover the jar with plastic cloth and seal the jar mouth, then put it in the room at 25-28 degrees Celsius for fermentation, and stir it once every 1-2 days. During the fermentation process, bubbles overflow from potato pulp. When the bubbles disappear, the potato pulp should be stirred repeatedly until it has a strong yellow wine flavor and clear wine juice appears at the upper part of the tank. Move the fermenter to the outside and let it cool quickly. The yellow wine prepared in this way is not only sweet, but also good in taste, otherwise the yellow wine is sour. Or add 1.5-2.5 kg of white wine as the bottom of the wine in the tank before fermentation, and then pour. Fermentation time is not only related to temperature, but also directly related to the quality and quantity of wine. Therefore, the temperature of the slurry should be grasped in time during fermentation. ④ Filtering and squeezing: firstly, wash the cloth bag with cold water, wring out the water, then put the fermented material into the bag, and squeeze it on the press to remove the residue. When squeezing the pulp, stir it constantly, poke it into the pulp with a wooden stick and squeeze it clean. If possible, the yellow wine liquid can be separated from the distiller's grains by a plate-and-frame filter press. Then clarify the filtrate at low temperature for 2-3 days, absorb the supernatant, and keep the temperature at 70-75 degrees Celsius for 20 minutes to kill the yeast and bacteria in the wine, solidify the sediment in the wine and further clarify it, and also fix the components in the wine. After clarification, yellow rice wine can be sealed in bottles or jars and aged 1 year.