Red yeast rice wine brewing process

Abstract

The invention discloses a red koji wine brewing process, and belongs to the field of wine brewing. The red koji wine brewing process comprises the steps of sticky rice soaking and cooking; spreading and cooling; water spraying and yeast stirring, wherein still standing is carried out after full and even stirring, and intermittent stirring is carried out; potting and spawn running, wherein glutinous rice is placed in square edible-grade plastic pots, and 4 jin to 5 jin of glutinous rice is placed in each pot for constant-temperature spawn running; jar flushing fermentation, wherein vinasse and wine are placed in glass jars with the volume of 12 L to 18 L, only one pot of vinasse and wine is placed in each glass jar, and sealing is carried out for constant-temperature fermentation; filtering separation, wherein after the vinasse naturally sinks, filtering and squeezing are carried out, and the wine is taken; wine bottling, storing and the like. According to the scheme, no additive is added, the problem that the brewed red koji wine becomes yellow, and is adiaphanous, and bitter, astringent and sour in taste is avoided from the process, the red koji wine brewed through the process is mellow and sweet in taste, and each link of the process is strictly controlled, so that the made red koji wine is free of living contaminants and brilliantly red and transparent in color and luster.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to a red yeast wine brewing process. Background technique [0002] Red koji wine is fermented from glutinous rice. It is a famous traditional Chinese wine. It has the effects of digesting food, activating blood circulation, invigorating the spleen and drying the stomach. Great benefits; red yeast rice wine contains a variety of essential amino acids and vitamins, regular drinking can enhance one's own resistance; red yeast rice wine also has the effect of reducing cholesterol and blood lipid levels in the human body, and can improve blood circulation. Drinking red yeast rice wine has the effect of lowering blood sugar, blood pressure and blood fat. [0003] The main component of glutinous rice is starch. After sprinkling koji on the glutinous rice, root enzymes and yeasts begin to multiply and secrete amylase, which hydrolyzes starch into glucose. This process is the saccharification pe...

AI Technical Summary

Problems solved by technology

However, if the brewing process of red koji wine is not properly controlled or the brewing equipment is unreasonably selected, the quality of the wine will be affected. For example, the color of the brewed red koji wine is light red, yellowish or tastes bitter and sour. The health value of koji wine

In order to achieve the characteristics of high-quality red koji wine, some manufacturers of large-scale production usually put additives in the brewing process of red koji wine to improve the color and taste of red koji wine, but the health value of red koji wine still cannot be compensated. On the contrary, it will affect human health due to the addition of additives