Fecha de publicación: 06/09/2022 Fuente: WIPO Wine The invention relates to a method for preparing a low-alcohol alcoholic beverage by liquid fermentation of rice sprouts. The method comprises the following steps: firstly, soaking rice for germination, germinating and growing, and terminating germination when two-leaf core is grown; and putting the chopped rice sprouts into a saccharifying tank, saccharifying, putting the saccharified rice sprouts into a squeezer, squeezing to obtain juice, grinding into thick liquid, and concentrating to obtain the rice sprout high-sugar concentrated juice. Adding white granulated sugar into the cherry tomatoes, and mashing to obtain cherry tomato sugar-soaked juice; rice sprout saccharification clear juice, cherry tomato sugar soaking juice and saccharomyces cerevisiae suspension are added into a fermentation tank A for liquid-state pre-fermentation; then adding cherry tomato sugar soaking juice and lactobacillus plantarum liquid to form mixed liquid, pumping the mixed liquid into fermentation tanks A, B and C in sequence, and fermenting to obtain fermented mash; squeezing into wine liquid to obtain rice sprout and cherry tomato fermented wine; and blending and sterilizing to obtain the rice sprout and cherry tomato low-alcohol beverage product capable of being put on a shelf. The product is light red in color and luster, sour, sweet and delicious, has fresh fragrance of rice sprout characteristics, contains 100-350ppm gamma-aminobutyric acid and haematococcus pluvialis, and has nutritional and health-care effects.