Rice whitening, the outer layer of rice contains fat and protein, which affects the quality of the finished product, and it should be removed by whitening; soaking rice, the main purpose is to obtain the soaking slurry water, which is used to regulate the acidity of the fermentation mash; steaming, the purpose of steaming is to make the starch pastelization; falling tank fermentation, the steamed rice falls into the fermentation tank through air cooling or water cooling, and then water, wheat quartz, and brewer's yeast are added to make the total weight control 300 to 340 kilograms and mix evenly. The total weight is controlled at 300 to 340 kilograms, mixed uniformly, and the temperature of the product rises, entering the main fermentation stage, at which time the fermentation temperature must be controlled at 30 to 31 degrees Celsius, using jacket cooling or stirring to regulate the temperature of the mash and enable the yeast to respirate and discharge carbon dioxide; pressing, clarification, disinfection, and the end of the post-fermentation, the use of the plate-and-frame filter press separates the yellow liquid from the lees and lees, and the liquid is allowed to clarify the liquid at low temperatures for 2 to 3 days, and the upper layer of clear liquid is then sucked up and reused for the purpose of clarification. After 2 to 3 days, the upper layer of clear liquid is sucked up and then filtered through a cotton cake filter, and then sent to a heat exchange sterilizer to kill the yeast and bacteria in the wine solution, and to solidify the sediment in the wine to further clarify the wine, and also to allow the wine composition to be fixed. After sterilization while hot canning, and tightly packed, into the warehouse aging for one year, the finished yellow wine requires more than sixteen percent alcohol, acidity below 0.45.