Preparation method of low-alcohol yellow rice wine

The invention provides a method for preparing low-alcohol yellow rice wine, which comprises the following steps of: mixing the low-alcohol yellow rice wine into a fermented mash before fermentation for 60-100% by weight of lactic acid fermentation mash, wherein the alcohol content after mixing is not less than 6% by vol, and the lactic acid fermentation mash is obtained by fermenting Lactobacilluswith rice as raw material and the lactic acid content is not less than 10g/L at 10 to 15 DEG C for 6 to 12 day. The method of the invention can reduce the alcohol content of the yellow rice wine andkeep the unique flavor and taste of the yellow rice wine, thus solving the problem that the flavor of the yellow rice wine with low alcohol content is thin and the total acidity is low. Moreover, themethod of artificial inoculation of lactic acid bacteria culture solution improves the basic total acid in the fermentation broth of yellow rice wine, and can effectively inhibit the growth of mixed bacteria in the fermented gr