Brewing process of cherokee rose fruit rice wine

The invention discloses a brewing process of fructus rosae laevigatae rice wine, and belongs to the technical field of rice wine brewing. The brewing process comprises the following steps: washing sticky rice, adding water for soaking, draining, adding dried fructus rosae laevigatae, steaming, spreading and cooling to 25-28 DEG C, adding distiller's yeast, saccharifying, then adding water, carrying out aerobic fermentation for 2-3 days, and carrying out anaerobic fermentation for 40-60 days to obtain the fructus rosae laevigatae rice wine. The traditional rice wine is single in taste, poor in taste and easy to'go to the head ', the cherokee rose fruit is applied to rice wine brewing, the special rice wine is brewed, the quality of the rice wine can be improved, the variety of the rice wine can be increased, and therefore the gravure impression of the public on the rice wine is changed, and new taste experience is brought to drinkers. 本发明公开了一种金樱子米酒的酿造工艺，属于米酒酿造技术领域。所述酿造工艺的步骤包括：将糯米洗净，加水浸泡，沥水，拌入金樱子干果，蒸熟，摊凉至25-28℃