Functional beer, a new product recently obtained via co-fermentation with medicinal herbs, has been commercialized in Japan, which has prompted interest in developing a high value rice wine with health benefits. Resveratrol is a kind of raw material used for functional food. The technology added Polygonum cuspidatum root powder during rice wine fermentation. In this process, piceid and resveratrol were extracted from P. cuspidatum roots to rice wine and piceid was simultaneously converted to resveratrol by β-glucosidase during fermentation. This technology can produce rice wine contained resveratrol of 84mg / L, which is at least 23 times greater than the resveratrol concentration of red wine. The overall technology is that rice wine produced during the fermentation can extract piceid, and the fermenting microorganisms can produce an enzyme β-glucosidase to convert piceid to resveratrol. Thus, rice wine with high amount of resveratrol was obtained.

The invention develops a new process, which combines rice wine fermentation, phenol compound extraction and resveratrol biotransformation to obtain a new product - resveratrol-enriched functional rice wine.

This technology is a imultaneous extraction and rice wine fermentation technology, which can be used for production of high resveratrol content rice wine. The resveratrol content in the product is about 23 times greater than that of red wine, and it has excellent antioxidant capacity.