Preparation method of pure black rice fermented wine

The invention relates to the field of food, in particular to a preparation method of pure black rice fermented wine, which comprises the following steps: 1) screening and crushing: screening black rice and crushing into black rice flour; (2) high-temperature instant curing: curing the black rice flour at 120-140 DEG C for 2-15 seconds; (3) adding water: mixing water at 80-100 DEG C with the black rice flour which is instantly cured at high temperature, and performing secondary curing to obtain black rice paste; 4) saccharifying: mixing a liquefying enzyme, a saccharifying enzyme and the black rice paste for saccharifying; 5) fermentation: mixing yeast with the saccharified product for fermentation; and (6) filtering, taking wine, and sterilizing in a water bath: filtering the fermented product, taking wine, and sterilizing in the water bath to obtain the pure black rice fermented wine. The preparation method disclosed by the invention is high in utilization rate of raw materials, low in loss rate of anthocyan