Production method of red koji yellow rice wine

Abstract

The invention provides a production method of a red koji yellow rice wine which is clear, transparent, unique in flavor and stable in quality. The production method comprises the following steps: by taking water, glutinous rice, red koji and yeast as raw materials, soaking the rice, steaming the rice, putting into a jar and performing saccharification, fermentation, squeezing, preliminary filtration, wine decoction, aging, storage, secondary filtration, sterilization and filling steps to obtain the red koji yellow rice wine. The production method provided by the invention has the beneficial effects that the color of the obtained red koji yellow rice wine is from orange to dark brown, clear and transparent in appearance, has unique fragrance of the yellow rice wine and no extraordinary fragrance, is mellow, fresh and cool in taste and has no peculiar smell, a wine body is coordinated, and the red koji yellow rice wine has the typical style of the yellow rice wine variety, wherein the content of total sugars is 15.1-40.0g/L, the content of non-sugar solids is not less than 18.5%, the alcohol degree is not less than 10.0%, the content of total acids is 3.5-7.5g/L, the content of amino acid-state nitrogen is not less than 0.25g/L, the pH value is 3.5-4.5, the content of calcium oxide is not more than 1.0g/L and the total number of colonies is not more than 50cuf/g.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production method of red yeast rice wine. Background technique [0002] Rice wine originated in China, and it is one of the three ancient wines in the world along with beer and wine. Yellow rice wine is soft in nature, full in body, mellow in taste and rich in nutrition. It is unique in the history of brewing in the world. Yellow rice wine is divided into Zhejiang-style rice wine, Shanghai-style rice wine and Fujian-style rice wine due to different raw materials and techniques. Fujian Minpai rice wine is fermented with red yeast rice, which is a wonderful work in Chinese rice wine. Red yeast rice wine is made from glutinous rice and red yeast rice as the main raw materials. Studies have shown that it contains lovastatin, a recognized active ingredient against cardiovascular diseases, and basically does not contain the harmful substance ethyl carbamate detected in wheat yeast ...

AI Technical Summary

Problems solved by technology

Although the yellow rice wine produced by the traditional red yeast rice wine production process has a mellow taste, it has defects such as large floor area, high labor intensity, and seasonal weather constraints. Due to excessive dependence on natural conditions, the quality of the product is unstable; and the current mechanized red yeast rice Although the production process of rice wine is low in labor intensity, it has the disadvantages of weak flavor and easy generation of sediment.