A kind of red rice wine with low biogenic amine content and brewing method thereof

Abstract

The invention provides a red rice wine with low biogenic amine content and a brewing method thereof, comprising the following steps: preparing a mixed powder of polygonatum and astragalus; soaking rice; premixing: draining the soaked red rice, adding the mixed powder of polygonatum and astragalus, and fully stirring and mixing; steaming; cooling and dropping into a jar; pre-fermentation; post-fermentation to obtain the rice wine; clarifying and filtering; decocting and filling to obtain the finished rice wine. The invention adds polygonatum and astragalus before steaming, which can significantly reduce the biogenic amine content in the red rice wine. Polygonatum and astragalus are selected as raw materials, and after grinding, they are steamed together with the soaked red rice, instead of adding polygonatum and astragalus to water and pulping and then adding them to the steamed raw materials for fermentation. The increased cooking process can improve some bad flavors introduced by the addition of polygonatum and astragalus to a certain extent, and reduce the content of biogenic amines in the final rice wine product, which is of great significance for improving the edible safety of the rice wine product and increasing the nutritional value of the product.

Description

Technical Field

[0001] The invention relates to the technical field of rice wine brewing, and in particular to red rice wine with low biogenic amine content and a brewing method thereof. Background Art

[0002] Yellow rice wine is a traditional drink with a long brewing history in China. It has a strong aroma, mellow taste and unique flavor. It is rich in polysaccharides, proteins, amino acids, organic acids, vitamins, polyphenols and other nutrients. It has health benefits and is deeply loved by consumers. Traditional yellow rice wine is made from glutinous rice, millet, sorghum and other raw materials, and is processed through soaking, cooking, saccharification, pre-fermentation, pressing, filtering, decocting, post-fermentation and blending. On the basis of traditional technology, choosing raw materials with higher nutritional value, or adding appropriate auxiliary materials to yellow rice wine, brewing special yellow rice wine with higher nutritional value, better quality and health characteristics is a trend that is more in line with the needs of contemporary consumers.

[0003] Honggu is a special millet crop in the Nanyang Basin. Compared with other millets, its protein, fat and total amino acids, as well as trace elements such as zinc, iron, manganese, magnesium and phosphorus are all at a higher level. At the same time, Honggu also has certain medicinal value, with the effects of clearing heat and quenching thirst, nourishing yin and kidney, strengthening spleen and warming stomach, and digestion. Astragalus, as a food and medicine homologous material, is rich in polysaccharides, flavonoids, saponins (mainly methyl glycosides), amino acids and other functional ingredients, and has the effects of improving immunity, accelerating metabolism, anti-oxidation, anti-aging, regulating blood sugar, and anti-fatigue. Polygonatum, as a food and medicine homologous material, is sweet, flat, non-toxic, rich in polysaccharides, saponins, flavonoids, polyphenols and other functional substances and amino acids required by the body, and has the effects of regulating immunity, scavenging free radicals and lowering blood sugar. At present, Polygonatum and Astragalus are widely used as excipients in food and nutritional health products.

[0004] Biogenic amines are a class of nitrogen-containing, low-molecular-weight organic compounds that can be formed by microbial metabolism and are widely found in fermented foods. Appropriate amounts of biogenic amines participate in normal physiological activities of the human body, but excessive amounts can cause a series of uncomfortable symptoms such as shortness of breath, palpitations, headaches, and vomiting, which can be life-threatening in severe cases. The content of biogenic amines in rice wine is at a relatively high level. Studies have shown that the total content of biogenic amines in some rice wines is as high as 241 mg / L, and drinking large amounts of them poses certain safety risks.

[0005] Although my country has not yet formulated a limit standard for biogenic amines in fermented foods, the quality and safety of fermented foods (especially alcoholic beverages) has attracted attention. Studies have found that the average content of total biogenic amines in rice wine is much higher than the average content of total biogenic amines in beer and wine. Therefore, the content of biogenic amines in rice wine still needs further attention.

[0006] During the fermentation of rice wine, biogenic amines are mainly formed by amino acid decarboxylase produced by microorganisms, which decarboxylates amino acids. Under the action of amine oxidase, biogenic amines are further oxidized to aldehydes. The carboxylic acids generated by further oxidation of aldehydes can be used by organisms to produce energy or excrete. The rich amino acids in the raw materials of rice wine fermentation provide sufficient raw materials for the formation of biogenic amines, and the presence of alcohol will also inhibit the activity of amine oxidase, resulting in a high content of biogenic amines in rice wine. Summary of the invention

[0007] Technical problem to be solved: Aiming at the technical problem of high total content of biogenic amines in rice wine in the prior art, the present invention provides a red rice wine with low biogenic amine content and a brewing method thereof. The present invention finds that adding polygonatum and astragalus before steaming can significantly reduce the content of biogenic amines in red rice wine, and selects dried polygonatum and astragalus as raw materials, grinds them separately, and steams them together with soaked red rice, instead of adding polygonatum and astragalus to water and beating them into pulp and then adding them to the steamed raw materials for fermentation. The added cooking process can improve some undesirable flavors introduced by adding polygonatum and astragalus to a certain extent, and reduce the content of biogenic amines in the final rice wine product, which is of great significance for improving the edible safety of rice wine products and increasing the nutritional value of products.

[0008] Technical solution: A method for brewing red rice wine with low biogenic amine content, which comprises the following steps by weight:

[0009] Step 1: Pretreatment of polygonatum and astragalus: After cleaning, polygonatum and astragalus are dried separately, crushed through a 40-mesh sieve, and mixed evenly to obtain a mixed powder of polygonatum and astragalus;

[0010] Step 2: Soak the rice: Wash the red rice and soak it in pure water for 24 to 48 hours to allow the red rice to absorb enough water. Change the water 2 to 3 times during the soaking process until the red rice is broken by hand.

[0011] Step 3: Premixing: Drain the soaked red rice, add the mixed powder of polygonatum and astragalus, and stir and mix well; Step 4: Steaming: Steam the mixed red rice, polygonatum and astragalus in a steamer for 40 minutes to obtain the steamed raw materials;

[0012] Step 5: Cool and put into the fermentation tank: Spread the steamed raw materials in a clean and open place, wait until the temperature drops to 50℃, transfer to the fermentation tank, add malt koji, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, and stir thoroughly;

[0013] Step 6: Pre-fermentation: control the fermentation temperature to 28℃~35℃, fermentation time to 5~7 days, stir 2~3 times a day during fermentation;

[0014] Step 7: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled at 15°C to 25°C, and the fermentation is sealed for 15 to 30 days to obtain yellow wine;

[0015] Step 8: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine;

[0016] Step 9: decocting and filling: decocting the clarified rice wine at 80-100°C for 20 minutes, filling and sealing while hot to obtain the finished rice wine.

[0017] Furthermore, the mass ratio of polygonatum to astragalus is 1:(0.5~2.5).

[0018] Furthermore, in step 2, the mass ratio of red rice to pure water is 1:(1.5~3).

[0019] Furthermore, the mixed powder of polygonatum and astragalus in step 3 accounts for 5% to 30% of the mass of red rice before soaking in step 2.

[0020] Furthermore, the malt koji accounts for 10% to 15% of the dry mass of the raw and auxiliary materials; the brewer's yeast accounts for 0.15% to 1.5% of the dry mass of the raw and auxiliary materials; and the purified water is 2 to 4 times the dry mass of the raw and auxiliary materials.

[0021] The red rice wine with low biogenic amine content is brewed by the brewing method of the red rice wine with low biogenic amine content. Beneficial Effects

[0022] 1. The present invention adds polygonatum and astragalus before cooking, which can significantly reduce the content of biogenic amines in red rice wine, and within a certain range, as the amount of addition increases, the total content of biogenic amines in the product decreases; while adding uncooked polygonatum and astragalus, or adding inappropriate proportions, will not have a significant impact on the total amount of biogenic amines generated, and will also cause the flavor quality of the rice wine product to deteriorate. This is mainly due to the fact that the complex microbial system, including molds, yeasts, bacteria, etc., all participate in the fermentation process of rice wine, and sufficient amino acid raw materials, suitable environmental conditions for synthesizing decarboxylase and exerting activity are the main determinants of its production of biogenic amines. Therefore, by adding exogenous components, intervening in the metabolic process of microbial synthesis of amino acid decarboxylase is a feasible measure to reduce the content of biogenic amines in rice wine. In the fermented rice wine mash, lactic acid bacteria are the main biogenic amine-producing bacteria, and polygonatum and astragalus can affect the growth and metabolic process of lactic acid bacteria, thereby greatly reducing the content of biogenic amines in rice wine.

[0023] 2. The present invention selects dried polygonatum and astragalus as raw materials, grinds them into powder separately, and steams them together with the soaked red rice, rather than adding water to the polygonatum and astragalus and then pulping them into the steamed raw materials for fermentation. The cooking process added in the present invention can improve some undesirable flavors introduced by the addition of polygonatum and astragalus to a certain extent, and at the same time reduce the content of biogenic amines in the final rice wine product, which is of great significance for improving the edible safety of rice wine products and increasing the nutritional value of the products.

[0024] 3. The present invention uses local characteristic red rice as the main raw material to increase the nutritional value of rice wine, and uses astragalus and polygonatum as auxiliary materials to prepare rice wine. On the premise of ensuring the quality and taste of rice wine, it can better ensure its edible safety and increase the health care effect of rice wine.

[0025] 4. The yellow wine product finally obtained by the present invention is light yellow brown, clear and transparent, with a strong aroma, soft and refreshing, and a coordinated wine body. After measurement, the alcohol content in the yellow wine product is above 9%vol, the amino acid nitrogen content is above 0.5 g / L, the non-sugar solid content is above 16 g / L, the total polysaccharide content is above 1.8 g / L, the protein content is above 81 mg / L, the total polyphenol content is above 200 mg / L, the total flavonoid content is above 40 mg / L, and the total biogenic amine content is below 72 mg / L. The above nutritional indicators are all higher than the content in a certain commercially available red valley yellow wine product, and the total biogenic amine index is lower than the content in the commercially available red valley yellow wine product. It generally meets the physical and chemical requirements for traditional non-rice yellow wine in the current national standard GBT13662-2018 yellow wine, and has high nutritional value and drinking safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a production flow chart of the red rice wine with low biogenic amine content. DETAILED DESCRIPTION

[0027] The technical solution of the present invention is described in detail below through specific implementation plans. Example 1

[0028] A method for brewing red rice wine with low biogenic amine content comprises the following steps:

[0029] Step 1: Pretreatment of polygonatum and astragalus: wash polygonatum and astragalus in a mass ratio of 1:0.5, dry them separately, grind them through a 40-mesh sieve, mix them evenly, and obtain a mixed powder of polygonatum and astragalus;

[0030] Step 2: Soak the rice: Wash the red rice and soak it in pure water for 24 hours. The mass ratio of red rice to pure water is 1:2. Let the red rice absorb enough water. Change the water twice in the middle. The soaking is finished when the red rice can be crushed by hand.

[0031] Step 3: Premixing: After the soaked red rice is drained, add the mixed powder of polygonatum and astragalus, the mixed powder of polygonatum and astragalus accounting for 10% of the mass of the red rice before soaking in step 2, and stir and mix thoroughly;

[0032] Step 4: Steaming rice: Steam the mixed red rice, polygonatum sibiricum and astragalus in a steamer for 40 minutes to obtain steamed raw materials;

[0033] Step 5: Spread out to cool and put into the fermentation tank: Spread the steamed raw materials in a clean and open place, wait until the temperature drops to 50℃, transfer to the fermentation tank, add malt koji, which accounts for 10% of the dry weight of the raw materials, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, brewer's yeast accounts for 0.5% of the dry weight of the raw materials, and purified water is 4 times the dry weight of the raw materials, and stir well;

[0034] Step 6: Pre-fermentation: control the fermentation temperature to 30°C, fermentation time to 7 days, stir 3 times a day during the fermentation period;

[0035] Step 7: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled at 20°C and sealed and fermented for 30 days to obtain yellow wine;

[0036] Step 8: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine;

[0037] Step 9: decocting and filling: decocting the clarified rice wine at 100° C. for 20 minutes, filling and sealing while hot to obtain the finished rice wine. Example 2

[0038] A method for brewing red rice wine with low biogenic amine content comprises the following steps:

[0039] Step 1: Pretreatment of polygonatum and astragalus: wash polygonatum and astragalus in a mass ratio of 1:2.5, dry them separately, grind them through a 40-mesh sieve, mix them evenly, and obtain a mixed powder of polygonatum and astragalus;

[0040] Step 2: Soak the rice: Wash the red rice and soak it in pure water for 36 hours. The mass ratio of red rice to pure water is 1:3. Let the red rice absorb enough water. Change the water 3 times in the middle. The soaking is finished when the red rice can be crushed by hand.

[0041] Step 3: Premixing: After the soaked red rice is drained, add the mixed powder of polygonatum and astragalus, the mixed powder of polygonatum and astragalus accounting for 15% of the mass of the red rice before soaking in step 2, and stir and mix thoroughly;

[0042] Step 4: Steaming rice: Steam the mixed red rice, polygonatum sibiricum and astragalus in a steamer for 40 minutes to obtain steamed raw materials;

[0043] Step 5: Spread out to cool and put into the fermentation tank: Spread the steamed raw materials in a clean and open place, wait until the temperature drops to 50℃, transfer to the fermentation tank, add malt koji, which accounts for 12.5% ​​of the dry weight of the raw materials, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, brewer's yeast accounts for 0.75% of the dry weight of the raw materials, and purified water is 3 times the dry weight of the raw materials, and stir well;

[0044] Step 6: Pre-fermentation: control the fermentation temperature to 35°C, fermentation time to 6 days, stir 3 times a day during the fermentation period;

[0045] Step 7: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled to 25°C, and the fermentation is sealed for 25 days to obtain yellow wine;

[0046] Step 8: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine;

[0047] Step 9: decocting and filling: decocting the clarified rice wine at 90°C for 20 minutes, filling and sealing while hot to obtain the finished rice wine. Example 3

[0048] A method for brewing red rice wine with low biogenic amine content comprises the following steps:

[0049] Step 1: Pretreatment of polygonatum and astragalus: wash polygonatum and astragalus in a mass ratio of 1:1.5, dry them separately, grind them through a 40-mesh sieve, mix them evenly, and obtain a mixed powder of polygonatum and astragalus;

[0050] Step 2: Soak the rice: Wash the red rice and soak it in pure water for 48 hours. The mass ratio of red rice to pure water is 1:2. Let the red rice absorb enough water. Change the water 3 times in the middle. The soaking is finished when the red rice can be crushed by hand.

[0051] Step 3: Premixing: After the soaked red rice is drained, add the mixed powder of polygonatum and astragalus, the mixed powder of polygonatum and astragalus accounting for 20% of the mass of the red rice before soaking in step 2, and stir and mix well;

[0052] Step 4: Steaming rice: Steam the mixed red rice, polygonatum sibiricum and astragalus in a steamer for 40 minutes to obtain steamed raw materials;

[0053] Step 5: Spread out to cool and put into the fermentation tank: Spread the steamed raw materials in a clean and open place, wait until the temperature drops to 50℃, transfer to the fermentation tank, add malt koji, which accounts for 10% of the dry weight of the raw materials, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, brewer's yeast accounts for 1.0% of the dry weight of the raw materials, and purified water is 4 times the dry weight of the raw materials, and stir well;

[0054] Step 6: Pre-fermentation: control the fermentation temperature to 30°C, fermentation time to 7 days, stir 3 times a day during the fermentation period;

[0055] Step 7: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled to 22°C, and the fermentation is sealed for 24 days to obtain yellow wine;

[0056] Step 8: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine;

[0057] Step 9: decocting and filling: decocting the clarified rice wine at 100° C. for 20 minutes, filling and sealing while hot to obtain the finished rice wine. Comparative Example 1

[0058] In this embodiment, polygonatum and astragalus are not added, and the details are as follows:

[0059] A method for brewing red rice wine comprises the following steps:

[0060] Step 1: Soak the rice: Wash the red rice and soak it in pure water for 24 hours. The mass ratio of red rice to pure water is 1:2. Let the red rice absorb enough water. Change the water twice in the middle. The soaking is finished when the red rice can be crushed by hand.

[0061] Step 2: Steaming rice: Steam the red rice processed in step 1 in a steamer for 40 minutes to obtain steamed raw materials;

[0062] Step 3: Spread out to cool and put into the fermentation tank: Spread the steamed raw materials in a clean and open place, wait until the temperature drops to 50℃, transfer to the fermentation tank, add malt koji, which accounts for 10% of the dry weight of the raw materials, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, brewer's yeast accounts for 0.5% of the dry weight of the raw materials, and purified water is 4 times the dry weight of the raw materials, and stir well;

[0063] Step 4: Pre-fermentation: control the fermentation temperature to 30°C, fermentation time to 7 days, stir 3 times a day during the fermentation period;

[0064] Step 5: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled at 20°C and sealed and fermented for 30 days to obtain yellow wine;

[0065] Step 6: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine;

[0066] Step 7: decocting and filling: decocting the clarified rice wine at 100° C. for 20 minutes, filling and sealing while hot to obtain the finished rice wine. Comparative Example 2

[0067] The polygonatum sibiricum and astragalus powder of this embodiment is not mixed with the soaked red rice in advance and steamed, specifically as follows:

[0068] A method for brewing red rice wine comprises the following steps:

[0069] Step 1: Pretreatment of polygonatum and astragalus: wash polygonatum and astragalus in a mass ratio of 1:0.5, dry them separately, grind them through a 40-mesh sieve, mix them evenly, and obtain a mixed powder of polygonatum and astragalus;

[0070] Step 2: Soak the rice: Wash the red rice and soak it in pure water for 24 hours. The mass ratio of red rice to pure water is 1:0.5. Let the red rice absorb enough water. Change the water twice in the middle. The soaking is finished when the red rice can be crushed by hand.

[0071] Step 3: Steam the rice: Drain the soaked rice and steam it in a steamer for 40 minutes.

[0072] Step 4: Adding and stirring: Mix the steamed red glutinous rice and the mixed powder of polygonatum and astragalus, the mixed powder of polygonatum and astragalus accounting for 10% of the mass of the red glutinous rice before soaking in step 2, and stir evenly while hot to obtain raw materials and auxiliary materials;

[0073] Step 5: Spread out to cool and put into the fermentation tank: Spread the raw materials in a clean and open place, wait until the temperature drops to 50℃, transfer to the fermentation tank, add malt koji, which accounts for 10% of the dry weight of the raw materials, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, brewer's yeast accounts for 0.5% of the dry weight of the raw materials, and purified water is 4 times the dry weight of the raw materials, and stir well;

[0074] Step 6: Pre-fermentation: control the fermentation temperature to 25°C, fermentation time to 7 days, stir 3 times a day during the fermentation period;

[0075] Step 7: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled at 20°C and sealed and fermented for 30 days to obtain yellow wine;

[0076] Step 8: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine;

[0077] Step 9: decocting and filling: decocting the clarified rice wine at 100° C. for 20 minutes, filling and sealing while hot to obtain the finished rice wine.

[0078] The nutritional indexes and biogenic amine contents in the rice wine obtained in Examples 1 to 3 and Comparative Examples 1 and 2 were measured, and the results are shown in Table 1.

[0079] Table 1 Physical, chemical, nutritional and safety indicators of health-care Honggu rice wine

[0080] Alcohol content% / vol Amino acid nitrogen g / L Non-sugar solids g / L Total polysaccharides g / L Protein g / L Total polyphenols mg / L Total flavonoids mg / L Total biogenic amines mg / L Example 1 10 0.69 18.83 2.28 151.13 233.06 44.71 59.15 Example 2 9.2 0.56 16.12 1.86 84.02 220.53 45.82 71.83 Example 3 9.5 0.82 17.46 2.08 95.84 269.19 53.83 48.02 Comparative Example 1 11 0.21 12.05 1.16 53.03 57.04 26.02 124.4 Comparative Example 2 10.5 0.58 14.02 1.46 81.1 210.89 41.86 84.68

[0081] As shown in Table 1, the alcohol content, amino acid nitrogen and non-sugar solid content of the rice wine obtained in Examples 1 to 3 and Comparative Examples 1 to 2 are higher than the physical and chemical requirements for traditional non-rice rice wine in the current national standard GBT13662-2018, indicating that the products meet the factory requirements. In addition, the total polysaccharide, protein, total polyphenol and total flavonoid content in the rice wine obtained in Examples 1 to 3 are higher than those in the comparative example, indicating that the nutrition is higher and has greater health potential, and the total amount of biogenic amines is lower, indicating that the rice wine is safer to drink.

[0082] In Comparative Example 1, polygonatum and astragalus were not added, and the obtained red rice wine had low nutritional value and high total biogenic amine content; in Comparative Example 2, polygonatum and astragalus powder were not mixed with the soaked red rice in advance and steamed, and the obtained rice wine had relatively poor nutritional efficacy and relatively high biogenic amine content. This indicates that the process of mixing polygonatum and astragalus with red rice in a certain proportion and then steaming them together in the patent of the present invention can improve the nutritional value of red rice wine, reduce the biogenic amine content of rice wine, and improve the drinking safety of rice wine.

[0083] The finished rice wines obtained in Examples 1 to 3 and Comparative Examples 1 and 2 were subjected to sensory evaluation. With reference to the requirements of GB / T 13662-2018 "Yellow Wine", 12 trained professional evaluators were invited to evaluate and score the rice wines in the sensory evaluation laboratory from the four aspects of color, aroma, taste and style. The scoring criteria are shown in Table 2, and the sensory scores are shown in Table 3.

[0084] Table 2 Sensory scoring standards for rice wine

[0085]

[0086] Table 3 Sensory evaluation analysis of rice wine

[0087]

[0088] From the sensory scoring results, it can be seen that compared with the comparative example 1 without adding polygonatum and astragalus, the Examples 1 to 3 obtained by adding polygonatum and astragalus and cooking them together with red millet before brewing red rice wine have increased the unique medicinal aroma of the product overall, and have not adversely affected the taste and style of the rice wine product, and have a higher sensory score. However, compared with the comparative example 2, the addition of uncooked polygonatum and astragalus powder will have an adverse effect on the aroma, taste and style of the rice wine, and the overall sensory score is low, which is not suitable for promotion.

[0089] The present invention illustrates the technical concept of the present invention through the above embodiments, but the present invention is not limited to the above embodiments.

Claims

1. A method for brewing red rice wine with low biogenic amine content, characterized in that: By weight, the method comprises the following steps: Step 1: Pretreatment of polygonatum and astragalus: After cleaning polygonatum and astragalus, they are dried separately, crushed through a 40-mesh sieve, and mixed evenly to obtain a mixed powder of polygonatum and astragalus; the mass ratio of polygonatum to astragalus is 1: (0.5-2.5); Step 2: Soak the rice: Wash the red rice and soak it in pure water for 24 to 48 hours to allow the red rice to absorb enough water. Change the water 2 to 3 times during the soaking process until the red rice is broken by hand. Step 3: premixing: drain the soaked red rice, add the mixed powder of polygonatum and astragalus, and stir and mix thoroughly; the mixed powder of polygonatum and astragalus accounts for 5% to 30% of the mass of the red rice before soaking in step 2; Step 4: Steaming rice: Steam the mixed red rice, polygonatum sibiricum and astragalus in a steamer for 40 minutes to obtain steamed raw materials; Step 5: Spread out to cool and put into the fermentation tank: Spread the steamed raw materials in a clean and open place, wait until the temperature drops to 50°C, transfer to the fermentation tank, add malt koji, stir evenly, let it stand for 30 minutes, then add brewer's yeast and purified water, stir well; the malt koji accounts for 10% to 15% of the dry weight of the raw materials; the brewer's yeast accounts for 0.15% to 1.5% of the dry weight of the raw materials; the purified water is 2 to 4 times the dry weight of the raw materials; Step 6: Pre-fermentation: control the fermentation temperature to 28℃~35℃, fermentation time to 5~7 days, stir 2~3 times a day during fermentation; Step 7: Post-fermentation: After the pre-fermentation is completed, the fermentation temperature is controlled at 15°C to 25°C, and the fermentation is sealed for 15 to 30 days to obtain yellow wine; Step 8: Clarification and filtration: clarify the rice wine and press and filter to obtain clarified rice wine; Step 9: decocting and filling: decocting the clarified rice wine at 80-100°C for 20 minutes, filling and sealing while hot to obtain the finished rice wine.

2. The brewing method of a red rice wine with low biogenic amine content according to claim 1, characterized in that: In step 2, the mass ratio of red rice to pure water is 1:(1.5-3).

3. Red gu yellow wine with low biogenic amine content brewed by the brewing method of red gu yellow wine with low biogenic amine content according to any one of claims 1-2.

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