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A brewing process for rice-grape wine, in which rice powder and grapes are concurrently fermented, was developed. Rice powder was mixed with α-glucosidase, glucose isomerase, and yeast, and then incubated for 2 days at 25°C. Then a mixture of ‘Muscat Baily A’ and ‘Campbe Early’ grape must was added to the fermented mixture of rice and maintained at 4°C to allow for complete ethanol fermentation. The...