Fecha de publicación: 27/09/2022 Fuente: WIPO Wine The invention relates to a method for reducing the viscosity of wine brewing starch paste, which comprises the following steps: uniformly mixing saccharification enzyme and yeast in sterilized clear water with the mass being 1-3 times of that of starch at 26-30 DEG C, after 10-30 minutes, gradually and uniformly spreading pre-gelatinized starch on the surface of mixed liquor mixed with the saccharification enzyme and the yeast under a stirring condition, and the addition amount of the starch in unit time is controlled. By adopting the method, the starch paste can keep lower viscosity, so that the operation is convenient, and the starch is uniformly mixed with water, enzyme for saccharification, yeast and the like, so that the capability requirement on required stirring equipment is reduced, and the energy consumption required by stirring is reduced.