Rise full liquid state fermentation brewing technology

The invention relates to rice entire liquid state ferment brew technology that includes the following steps: grinding rice to powder, adding water and calcium chloride, alpha-amylase, liquefying, cooling after killing enzyme by heating, sending to fermenter batch wise, correspondingly adding maltogenic enzyme, malt, yellow wine special use active dried yeast, controlling the PH value between 4.2-5.0 and the temperature between 15-35 degree centigrade, intermittently airing and fermenting. The invention sharply decreases the cost of raw material and increases the wine ratio. By using the method of entire liquid state ferment, the energy consumption would be reduced and it is also environment protection. The working efficiency and the condition of workers could be improved.