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Grape-red koji wine and brewage method thereof

A technology of red yeast rice wine and grapes, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, to achieve better quality, stable process, and convenient operation

Inactive Publication Date: 2015-06-24
齐爱民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the taste of traditional rice wine of this invention and color are single, can not cater to the demand of public's aesthetic individuality and health care

Method used

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Effect test

Embodiment 1

[0020] The raw materials used in the invention include glutinous rice, cold boiled water, fresh grape juice, red koji, yellow rice wine active dry yeast and rhizopus koji. Brew grape red koji wine through the following steps.

[0021] (1) Wash and steam 1000g of glutinous rice;

[0022] (2) When the temperature of the rice product drops to about 30°C, add Rhizopus koji, mix well with the rice, keep the temperature at 28°C, and keep warm for 48 hours;

[0023] (3) add fresh grape fruit after 200g crushing;

[0024] (4) Soak 100g of red yeast rice in 1000g of water and keep it warm at 30°C for 12 hours.

[0025] (5) The mixture of rice and fresh grape juice was fermented by adding the mixed liquid soaked in red yeast rice, 1g of yellow rice wine active dry yeast and 1000g of cold boiled water, the temperature was controlled at 28°C, and the fermentation time was 5 days.

[0026] (6) Gained wine liquid obtains the product that the present invention requires protection through ...

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Abstract

Grape-red koji wine and its brewage method are disclosed. Brewage process comprises the following five steps: (1) washing glutinous rice and steaming; (2) adding rhizopus koji into rice to ferment; (3) adding fresh crushed grape; (4) adding red koji, yellow rice wine active dry yeast and water to ferment; and (5) squeezing a wine liquid, filtering and sterilizing. Different from a traditional brewage process, the technical scheme of the invention adopts a mixed fermentation technology of multiple moulds. The grape-red koji wine brewed by the above method has rich fruity aroma, is clear and bright, has gorgeous color, has rich nutrients and has a pure taste. On the basis of keeping red-koji rice wine mellow, fruity aroma of wine is added, and the wine has a health-care effect of delaying senescence. In comparison with a traditional production technology of red koji wine, the brewage method provided by the invention is convenient to operate; the technological process is stable; and quality of the wine is more excellent.

Description

technical field [0001] The invention relates to a kind of rice wine, in particular to a kind of red yeast rice wine. Background technique [0002] The taste and color of traditional rice wine are single, which cannot cater to the needs of the public's aesthetic individuality and health care. Chinese patent application (publication number CN101205514A), discloses a kind of brewing method of wine. It is the grape pulp obtained by crushing fresh grape fruit, adding pectinase to the grape pulp, after enzymatic hydrolysis and enzyme inactivation procedures, the grape pulp is cooled to room temperature and soaked for 3-5 months, then filtered to obtain wine. Chinese Invention Patent No. CN102352289B invention discloses a production process of red yeast rice wine, including cooking process, 2. distiller's process, 3. fermenting process, 4. pressing; 5. filtering; 6. sterilizing. But the taste and the color of this invention traditional rice wine are single, can not cater to the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/845
CPCC12G3/02
Inventor 齐爱民齐强军
Owner 齐爱民
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