Production process for producing sesame flavor white wine by virtue of barley malt

The invention relates to a production process for producing sesame flavor white wine by virtue of barley malt. The production process comprises the following steps: (S01) weighing 45-55 parts of sorghum and 40-50 parts of the barley malt in parts by weight, crushing the sorghum and the barley malt, mixing the ground sorghum and barley malt with 3-8 parts of bran grains, streaming 20-30 parts of rice husk for above 30 minutes, and uniformly spreading and cooling 400-500 parts of wine-distilled bran; (S02) mixing 1/5-1/4 of the steamed rice husk into the mixed bran raw material, adding 40-50 parts of water at 35-40 DEG C, and moistening for 1-2 hours; (S03) carrying out pasting and stewing; (S04) taking the pasted raw materials out of a rice steamer, adding the raw materials into the spread and cooled bran grains in the step (S01), ventilating to decrease the temperature to be 30-32 DEG C, adding 35-55 parts of solid yeast, and uniformly mixing; (S05) accumulating the materials on a perforaled strainer in a str