After rice sprouted, the germinated brown rice was used as the main raw material for the fermentation by wine yeast, the active func-tional component-glutathione was used as the index to investigate the production process of rice wine. The experimental results showed that, brown rice soaked in water for 6 h at 30℃, then gently rinses with water and then water drained, then germinated in 30℃constant tempera-ture box for 36 h, and ventilation operated every 1 h and elutriation operated every 8 h during the germination process, finally bud length could reach up to about 1mm,as the adding level of wine yeast was 10%and the adding level of water was 200%(fermenting temperature at 25℃and fermenting time 8 d), the content of GSH reached the highest to 1.31 mg/g. The produced rice wine has strong rice aroma with clean and soft taste.%将糙米发芽后，以发芽糙米为主要原料，利用酒曲进行发酵，以功能活性成分——谷胱甘肽为指标，研究全谷物糙米酒酿制工艺。结果表明，糙米用30℃水浸泡6 h后，用水轻轻冲洗，沥干水，在30℃恒温箱内发芽36 h，期间每隔1 h换气1次，每隔8 h淘洗1次,芽体长度可达到1 mm左右。当酒曲添加量为10%，加水量为200%、发酵温度25℃，发酵8 d时，谷胱甘肽含量最高，达到1.31 mg/g。成品米酒米香浓郁，酒味清爽、醇厚、柔和适口。
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