A method for adding color and aroma to distilled rice wine

Abstract

The invention discloses a method for enhancing the color and aroma of distilled rice wine. A culture of high-yielding esterification enzyme and a red yeast pigment solution are prepared by liquid fermentation of a purple monascus strain, and the culture is added to a fermenter in the later stage of rice wine fermentation. Promote alkyd esterification, and after distilling the distilled rice wine, blend the red yeast pigment solution in the distilled rice wine. The invention shortens the aroma producing time of post-fermentation of the distilled rice wine, and the rice wine has rich flavor and characteristics.

Description

technical field

[0001] The invention relates to a method for adding color and aroma to rice wine, in particular to a method for adding color and aroma to distilled rice wine. Background technique

[0002] Rice wine is an alcoholic beverage with a delicate fragrance, soft sweetness and mellowness brewed from rice or glutinous rice, water, etc., through processes such as material selection, soaking, cooking, saccharification and fermentation, and filtration (distillation). Traditional fermented food is deeply loved by consumers. Rice wine is endowed with different styles and nutritional characteristics due to different raw materials and brewing techniques. Traditional rice wine production is mostly based on natural fermentation. After brewing, it is filtered to obtain brewed rice wine with low alcohol content. The later fermentation takes a long time to develop aroma, and the wine body is mostly light yellow, with elegant aroma and rich nutrition.

[0003] In order to increa...

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