Yellow rice wine containing oat and red yeast rice and brewing process of yellow rice wine

Abstract

The invention discloses yellow rice wine containing oat and red yeast rice and a brewing process of the yellow rice wine, and belongs to the technical field of wine brewing. The yellow rice wine is specifically prepared from 120-180 parts of glutinous rice, 80-120 parts of oat, 1.2-3.6 parts of red yeast rice, 0.8-1.6 parts of saccharomyces cerevisiae, 0.5-1.0 part of zygosaccharomyces rouxii, 1-2parts of bacillus licheniformis, 0.16-0.32 part of an arginase inhibitor and an appropriate amount of water. The EC content is reduced through the cooperation of the fermentation microorganism and the arginase inhibitor, and the arginase inhibitor can reduce the activity of arginase and reduce the production of EC precursor substance urea; zygosaccharomyces rouxii can utilize arginine and citrulline so that the EC precursor substance citrulline can be consumed while the taste of the yellow rice wine is improved, and the produced EC is specifically degraded by urethane hydrolase of bacillus licheniformis; thus, through the synergistic effect of the fermentation microorganism, the arginase inhibitor and zygosaccharomyces rouxii, the safety and flavor of the wine can be greatly improved, andthe EC content in the wine liquor is significantly reduced.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to an oat red yeast rice wine and a brewing process thereof. Background technique [0002] Rice wine is one of the three ancient wines (wine, beer, and rice wine) in history, and it is also the oldest wine in China. It enjoys the reputation of the ancestor of wine, the king of wine, and "Chinese rice wine is unique in the world". The wine is full-bodied, full-bodied, nutritious, and has various physiological activities, and is deeply loved by consumers. At present, the brewing of rice wine mostly adopts an open process, and there are many types and quantities of microorganisms involved in the fermentation, and the structure of the bacterial community is complex, which also leads to the production of some trace harmful substances during the brewing process, such as ethyl carbamate (EC); EC was listed as a Class 2A carcinogen with formaldehyde in 2007. During its metabolism in the hu...

AI Technical Summary

Problems solved by technology

However, because oats are rich in protein and amino acids, especially arginine will generate citrulline and urea under the action of the urea cycle pathway of active dry yeast, and carbamyl substances such as urea and citrulline will react spontaneously with ethanol Biotoxic substance EC is produced, which reduces the safety of oat rice wine

[0005] In order to reduce the content of ethyl carbamate in alcoholic beverages, at this stage mainly adopt: 1) the engineered bacterial strain of arginase gene deletion, but the growth rate of engineered bacterial strain is easily subject to the inhibition of harsh environments such as high alcohol content and low pH value, resists Poor reversibility, and the process needs to add antibiotics, etc. Based on biological safety reasons, the application of engineering strains is more and more restricted; 2) use acid urease to control the urea content in wine products, but there is enzyme activity in the fermentation process of wine The problem of large loss causes unstable inhibitory effect on ethyl carbamate, and secondary biotoxic substance-ammonia will be produced in the reaction process; therefore, it is necessary to find a technical means to effectively reduce the content of ethyl carbamate in sweet potato wine. It is of great significance to popularize and improve its security

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