How is yellow rice wine brewed?

White rice, the outer layer of rice contains fat and protein, which affects the quality of finished products and should be removed with white rice; The main purpose of soaking rice is to obtain rice steep liquor, which can be used to adjust the acidity of fermented mash; Steamed rice, the purpose of steamed rice is gelatinizing starch; Fermentation in the jar: steamed rice falls into the fermentation tank through air cooling or water cooling, and then the total weight of water, wheat koji and distiller's yeast is controlled at 300-340 kg, and the product temperature is raised to enter the main fermentation stage. At this time, the fermentation temperature must be controlled at 30-365,438 0 degrees Celsius, and the temperature of the mash is adjusted by jacket cooling or stirring, so that the yeast can breathe and discharge carbon dioxide; Squeezing, clarifying, sterilizing, separating the yellow liquid from the distiller's grains with a plate-and-frame filter press after fermentation, allowing the liquor to be clarified at low temperature for 2-3 days, absorbing the supernatant, filtering with a cotton cake filter, and then sending it to a heat exchange sterilizer to kill the yeast and bacteria in the liquor, so as to solidify the precipitate in the liquor, further clarify and fix the liquor components. After sterilization, can while it is hot, seal and package, and age for one year. The finished yellow rice wine requires the alcohol content to be above 16% and the acidity to be below 0.45.