Remove the bran of black glutinous rice and extract melanin solution from the bran. At the same time, the white refined black rice without bran was fermented to make yellow rice wine, and a proper amount of melanin solution was added to the yellow rice wine to make black rice wine.

The process flow and conditions are as follows:

Black glutinous rice → bran → soaking treatment → melanin solution (containing melanin and trace elements)

Black glutinous rice → husking treatment → white milled rice → milled rice rate of 68% ~ 7.4%) → soaking rice (water temperature 14℃ ~ 24℃ for 40 ~ 50 hours) → gelatinizing steamed rice (temperature above 90℃ for 20 minutes) → spreading and cooling, adding koji and yeast. The fermentation temperature is controlled at 28℃~ 30℃→ post-fermentation (20 ~ 30 days) → squeezing → sake → filtering → instant high-temperature sterilization → adding melanin solution → brewing → blending → freezing treatment (temperature is -7℃~ 5℃, time is 7 ~ 15 days) → filtering → bottling → sterilization →

Black glutinous rice wine is crystal clear and red, with elegant and pleasant aroma, sweet and sour taste, mellow and harmonious wine body. It is a new type of sweet yellow rice wine, which is unique in yellow rice wine. It is not only a good drink, but also contains nutrients such as protein, various amino acids, fat, sugar, calcium, phosphorus, iron and vitamins. Verified by Guizhou Institute of Traditional Chinese Medicine, this wine has the effects of invigorating qi, warming spleen and stomach, tonifying kidney and blackening hair. It is mainly used for treating asthenia, night sweats, hyperhidrosis, polydipsia, anorexia, dyspepsia, chronic nephritis, polyuria, etc. It is not only tonic wine, but also medicinal wine.

Method for producing nutritious and health-care black glutinous rice wine with black glutinous rice as raw material.

The main production processes are as follows: raw material treatment → cooking → sprinkling → saccharification and koji pressing → fermentation → distillation → blending → sealed aging → secondary blending → sterilization, precipitation → packaging. The invention adopts pure Rhizopus koji as saccharifying agent, the dosage of koji is reduced from the original 10% to 0.3-0.5%, and saccharification and fermentation are carried out in two steps. Due to the low sterilization temperature, various effective components in the wine body and the appearance color of the wine body can be completely preserved. The wine juice is transparent in color and good in stability, and the wine produced in hot season has no rancidity.