Method for preparing rice wine using Saccharomyces cerevisiae T084 increasing aromatic compounds in alcoholic liquor and Oriental hub

摘要

A method for preparing rice wine having increased flavor compounds is provided to improve flavor of rice wine and add functions including nutrition and robustness, cosmetic and fatigue recovery to the rice wine by using a microorganism and medicinal herbs. A method for preparing rice wine having increased flavor compounds comprises the steps of: (a) adding water into starch material, yeast and Saccharomyces cerevisiae T084 and fermenting the mixture at 15-20 deg. C for 4-10 days to prepare crude liquor; (b) adding steamed starch material, yeast and water into the crude liquor and fermenting the mixture at 15-20 deg. C for 2-3 days and at 10-20 deg. C for 12-18 days; (c) adding medicinal herbs into the fermented solution; and (d) filtering the fermented solution obtained from the step (c) and separating dregs from the filtered solution, wherein the medicinal herb is selected from cordyceps, Polygonum multiflorum Thunb, fermented red ginseng, jujube, Glycyrrhiza uralensis and Crataegi Fructus. Further, a step of cooling the produced rice wine at -4 to 4°C and filtering the produced rice wine is additionally comprised in the step (d).