Production method of wheat red rice wine with 'shaoxing' wine flavor

A production method and technology of red koji wine, applied in the field of wine making, can solve the problems of low overall quality of red koji wine, few consumer groups, and poor taste, and achieve the effects of removing greasy intestines, rich nutrients, and enhancing immunity
CN1995310AActive Publication Date: 2007-07-11ZHEJIANG GUYUELONGSHAN SHAOXING WINE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG GUYUELONGSHAN SHAOXING WINE
Publication Date
2007-07-11

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Abstract

The invention discloses a manufacturing method of wheat red yeast wine with Shaoxing flavour, which comprises the following steps: a. immersing rice; b. boiling; c. cooling naturally; d. putting material; e. fermenting; f. squeezing; g. modulating; clarifying; h. filtering; i. frying wine; j. packing through tank.
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Description

technical field

[0001] The invention relates to a method for brewing red yeast rice wine by using wheat red yeast rice as a saccharification starter, belonging to the technical field of wine making. Background technique

[0002] Red yeast rice, known as Danqu in ancient times, is a traditional product in my country. It has been used as a health food for improving blood circulation in my country since ancient times. As early as Song Yingxing's "Tiangong Kaiwu" in the Ming Dynasty, it was recorded in detail, and it was also recorded in Li Shizhen's "Compendium of Materia Medica". Red yeast rice is warm in nature, sweet in taste, non-toxic, enters the two meridians of the spleen and stomach, can strengthen the spleen, dry the stomach, and has the function of promoting blood circulation. Modern studies have shown that monacolin K substances, the secondary metabolites in red yeast rice, have the functions of lowering blood fat and cholesterol, and lowering blood pressure. Red ...

Claims

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