Method for moistening grains to reduce tannin content in brewing raw grain sorghum

The invention discloses a method for moistening grains to reduce the tannin content in brewing raw grain sorghum, belonging to the technical field of brewing. The method finds the best combining site of grain moistening temperature and grain moistening time through studying the grain moistening temperature and the grain moistening time, not only ensures the quality of grain moistening, but also maximally reduces the content of tannin in the raw grain to greatly reduce the harsh taste and obviously improve the wine quality.