Method for preparing wine from red yeast composite yeast

Abstract

The invention relates to an improved wine brewing method, and aims to improve the quality and taste of wine. The quality and taste of the grape wine are closely related to microbial strains, and the grape wine which better retains the natural flavor of grapes and is more complex and elegant can be brewed by using specific microorganisms (red yeast compound yeast) and controlling and fermenting processes. The wine is bright in color and mellow in taste, contains higher alcohols, fatty acids, volatile acids, esters and the like of common wine, also contains natural monascus pigments, monacolin K and the like, has the health-care effects of reducing human serum cholesterol and the like, aims at public taste and is beneficial to body health.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, in particular to a method for preparing wine using red yeast composite yeast. Background Art

[0002] Wine is a kind of alcoholic beverage made from grapes through fermentation process, which has unique taste and nutritional value. Traditional winemaking methods mainly use single yeast for fermentation, but this method often leads to monotonous taste and lack of layers of wine. Therefore, how to improve the quality and taste of wine has always been a concern of the winemaking industry. The quality and taste of wine are closely related to microbial strains. By using specific microorganisms (red yeast) and controlling the fermentation process, it is possible to brew wine that better retains the natural flavor of grapes and produces more complex and elegant wines. Summary of the invention

[0003] The purpose of the present invention is to provide a method for preparing wine by using red yeast composite yeast, which can improve the quality and taste of the wine and make it have richer layered texture.

[0004] Specifically, the method of the present invention comprises the following steps: 1. Raw material preparation: Select fresh and mature red grape varieties, such as Cabernet Sauvignon, Merlot and Cabernet Franc, to obtain better color and taste. Put the grapes into clean water, remove dirt, fruit stems and impurities on the surface, and crush them into grape juice. After the grape juice is allowed to stand for 24 hours to clarify the juice, separate the precipitate to obtain clarified grape juice, and then put it into a clean and disinfected ceramic fermentation container for standby use. 2. Prepare red yeast compound yeast: Select high-quality rice → steam for 50 minutes → spread the rice and cool it to 30 degrees Celsius → mix the koji (add the mixed powder containing half red yeast powder and half brewing yeast powder to the rice at a ratio of 1 / 20) → culture in a constant temperature incubator at 28 degrees Celsius for 5 days (most of the rice grains are red) → dry → obtain the finished koji of red yeast compound yeast, and beat it for standby use. 3. Add red yeast compound yeast: add the red yeast compound yeast powder to the grape juice at a ratio of 1% and stir evenly. 4. Fermentation control: The amount of grape juice in each can is about 80% of the container. It should not be excessive to prevent the foam from overflowing during fermentation and causing losses. The bottle cap is equipped with a rubber stopper with a fermentation plug to discharge the CO2 produced by fermentation without causing bacteria outside the fermentation bottle to enter the fermentation bottle. During the fermentation process, the temperature is controlled at 18-20℃ and the humidity is maintained at about 70%. The low-temperature fermentation takes a long time, with the main fermentation lasting 8 to 10 days and the post-fermentation lasting 15 to 20 days. When the fermentation liquid surface is relatively calm, the temperature drops, and the residual sugar is less than 4g / L (the fermentation liquid cannot be tasted sweet), the fermentation is completed. 5. Storage and aging: After the fermentation is completed, the wine is transferred to the aging container and placed in a cool and dry place. At the same time, 6% sulfurous acid solution is added at 2.5ml per liter to prevent the increase of volatile acid caused by bacteria contamination. After adding, it is sealed with a fermentation plug and enters the storage period. During the storage period, regular inspections should be conducted to maintain the hygiene of the wine storage room. Flies should be prevented from invading the wine and sulfur dioxide should be added in time. The amount to be added should be based on the test. The free sulfur dioxide in the wine should be kept at 30-50 mg / L (less than what needs to be added). The aging time is 6-12 months. 6. Filtration and bottling: During the aging process, filter the wine regularly to remove impurities and sediments. When the wine is mature, bottle it and seal it for storage.

[0005] The method for preparing wine by using red yeast composite yeast of the present invention has the following advantages: 1. Using red yeast composite yeast can improve the quality and taste of wine, making it have a richer sense of layers. 2. Red yeast composite yeast can produce some special metabolites such as monacolin K, so that red wine has the health care effect of lowering human serum cholesterol. 3. The preparation method of the present invention is simple and easy to implement, and is suitable for large-scale production. V. Description of the Figures Figure 1 is a flow chart of a method for preparing wine using red yeast composite yeast DETAILED DESCRIPTION

[0007] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments. The method for preparing wine with red yeast composite yeast of the present invention comprises the following steps: 1. Raw material preparation: Select fresh and mature red grape varieties, such as Cabernet Sauvignon, Merlot, and Cabernet Franc, to obtain better color and taste. Put the grapes into clean water, remove dirt, fruit stems and impurities on the surface, and crush and squeeze them into grape juice. After the grape juice is allowed to stand for 24 hours to clarify the juice, the precipitate is separated to obtain clarified grape juice, which is then loaded into a clean and disinfected ceramic fermentation container for standby use. 2. Prepare red yeast composite yeast: Select high-quality rice → steam for 50 minutes → spread the rice and cool it to 30 degrees Celsius → mix the koji (add the mixed powder containing half red yeast powder and half brewing yeast powder to the rice at a ratio of 1 / 20) → culture in a constant temperature incubator at 28 degrees Celsius for 5 days (most of the rice grains are red) → dry → obtain the finished koji of red yeast composite yeast, and beat it for standby use. 3. Add red yeast compound yeast: Add red yeast compound yeast powder to grape juice at a ratio of 1% and stir evenly. 4. Fermentation control: The amount of grape juice in each can is about 80% of the container. It is not advisable to add too much to prevent foam overflow during fermentation and cause losses. The bottle cap is equipped with a rubber stopper with a fermentation plug to discharge the CO2 produced by fermentation without causing bacteria outside the fermentation bottle to enter the fermentation bottle. During the fermentation process, the temperature is controlled at 18-20℃ and the humidity is maintained at around 70%. The low-temperature fermentation time is relatively long, the main fermentation is 8 to 10 days, and the post-fermentation is 15 to 20 days. When the fermentation liquid surface is relatively calm, the temperature drops, and the residual sugar is less than 4g / L (the fermentation liquid cannot be tasted sweet), the fermentation is completed. 5. Storage and aging: After the fermentation is completed, the wine is transferred to the aging container and placed in a cool and dry place. At the same time, 2.5ml of 6% sulfurous acid solution is added per liter to prevent bacteria from contaminating and causing an increase in volatile acid. After adding, it is sealed with a fermentation plug and enters the storage period. During the storage period, regular inspections should be conducted to maintain the hygiene of the wine storage room. Flies should be prevented from invading the wine and sulfur dioxide should be added in time. The amount to be added should be based on the test. The free sulfur dioxide in the wine should be kept at 30-50 mg / L (less than what needs to be added). The aging time is 6-12 months. 6. Filtration and bottling: During the aging process, filter the wine regularly to remove impurities and sediments. When the wine is mature, bottle it and seal it for storage.

Claims

1. Prepare red yeast compound yeast by the method described in step 2: select high-quality rice → steam for 50 minutes → spread the rice and cool it to 30 degrees Celsius → mix the koji (add a mixed powder containing half red yeast powder and half brewer's yeast powder to the rice at a ratio of 1 / 20) → culture in a constant temperature incubator at 28 degrees Celsius for 5-7 days (the rice grains are all red) → dry in the sun → obtain the finished red yeast compound koji, grind it into powder for later use. It is characterized in that The red yeast composite yeast comprises Monascus purpurogenus and Saccharomyces cerevisiae.

2. The method described in step 3, adding red yeast compound yeast: add red yeast compound yeast powder to the grape juice at a ratio of 1% and stir evenly. It is characterized in that The mass percentage of the red yeast compound is 0.5%-2%.

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