Technique for producing cool-type low-alcohol rice wine

The invention provides a technique for producing cool-type low-alcohol rice wine. The production technique comprises: taking dual grain (glutinous rice and rice) as main raw materials; taking lotus seeds as auxiliary materials; adopting a conventional Fujian rice-wine brewing process; taking Fujian Gutian red kojic rice as saccharification agents; applying a low-temperature freezing technique and a membrane filtration technique to pressed rice wine; and developing a novel product, namely the cool-type low-alcohol rice wine which is rich in nutrients, meets the demand of modern consumers and is suitable to be drunk in summer through scientific degustation, combination and flavoring. By applying PES (polyether sulfone) membrane to rice-wine clarification as a membrane material of tubular ultrafiltration equipment, the production technique is low in time consumption of classifying filtration, low in energy consumption and simple in operation compared with the conventional rice-wine production technique, is applicable to the large-scale production of the cool-type low-alcohol rice wine, retains the maximum nutrition and flavors of the rice wine after membrane filtration, improves the clarity and stability of the rice wine, has good economic benefit, and provides a novel way for the development of the rice wine industry.