A red yeast rice wine, yellow wine, and fruit juice composite wine and its preparation method

Abstract

This invention provides a red yeast rice wine and fruit juice composite wine and its preparation method. The composite wine comprises red yeast rice wine and fruit juice. The red yeast rice wine is prepared by a method including the following steps: mixing steamed glutinous rice and sweet yeast, forming a saccharification pore; adding red yeast rice and water, maintaining the pore structure, and fermenting; after fermentation, sealing and allowing to stand; separating the wine, sterilizing, and aging to obtain the red yeast rice wine. The red yeast rice wine uses a specific low-temperature fermentation technology, which fundamentally reduces the generation of fusel oils and aldehydes in the wine, solving the problem of headaches after drinking, while inhibiting the production of caramel bitterness. The fresh fruit aroma and natural sweet and sour taste of the fruit juice help neutralize the caramel bitterness of the red yeast rice wine, resulting in a smooth and harmonious taste. It retains the mellow aroma of red yeast rice wine while adding a fresh fruit aroma, breaking the limitations of traditional red yeast rice wine.

Description

Technical Field

[0001] This invention belongs to the field of wine preparation technology, specifically relating to a red yeast rice wine and fruit juice composite wine and its preparation method. Background Technology

[0002] Traditional red yeast rice wine generally suffers from problems such as a single flavor, a heavy taste, and a limited target audience. In addition, the wine has a distinct caramel bitterness. Excessive consumption can easily cause headaches and discomfort due to the residue of substances such as fusel oils and aldehydes. It is difficult to meet the current consumer demand for diversified, refreshing, natural, and healthy beverages.

[0003] CN119410445A discloses a low-alcohol rose and lychee red yeast rice wine and its production method, which organically combines rose, lychee and red yeast rice wine, giving the red yeast rice wine a complex flavor of rose and lychee, and overcoming the defect of traditional red yeast rice wine having a prominent sour taste.

[0004] CN108504498A discloses a method for preparing olive-flavored red yeast rice wine. The method involves adding Rhizopus rice powder, red yeast rice powder, and olive residue to fully cooked glutinous rice for saccharification, followed by the addition of Angel high-temperature resistant brewing yeast activation liquid. The mixture is then fermented in three stages with red yeast rice wine and olive filtrate. After one year of aging, the olive-flavored red yeast rice wine exhibits the following physicochemical properties: sugar content of 150-180 g / L, alcohol content of 14-15% vol, and acidity (calculated as lactic acid) of 4-5 g / L. It also possesses an aroma characteristic of olive fragrance mixed with the characteristics of red yeast rice wine, and a slightly astringent, sweet, and mellow taste.

[0005] Existing technologies primarily focus on compound fermented products. For example, red yeast rice wine is mixed with various fruit juices such as passion fruit, grape, and mulberry, and then fermented again to impart new flavor compounds. Flavor compounds like rose and lychee are also added during fermentation to enrich the taste. In addition, there are a few blended red yeast rice wine products, where syrup and honey are added to adjust sweetness, or medicinal and edible ingredients like goji berries and red dates are added to enhance functionality. However, the blending of multiple fruit juices can easily lead to mixed flavors, and the secondary fermentation can produce other unknown derivatives that mask the core flavor characteristics of the red yeast rice wine itself, posing health risks. Some compound products also suffer from layering and sedimentation issues when left at room temperature, indicating insufficient stability and affecting shelf life and market value. Therefore, existing technologies have not specifically addressed the problems of traditional red yeast rice wine's inherent caramel bitterness and the potential for headaches caused by fusel oils and aldehydes. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide a red yeast rice wine and fruit juice composite wine and its preparation method. The red yeast rice wine employs a specific low-temperature fermentation technology, which fundamentally reduces the generation of fusel oils and aldehydes in the wine, solving the problem of headaches after drinking it, while also inhibiting the production of caramel bitterness. The fresh fruit aroma and natural sweet and sour taste of the fruit juice help neutralize the caramel bitterness of the red yeast rice wine, resulting in a smooth and harmonious taste. It retains the mellow aroma of red yeast rice wine while adding a fresh fruit aroma, breaking through the limitations of traditional red yeast rice wine.

[0007] To achieve this objective, the present invention adopts the following technical solution: In a first aspect, the present invention provides a compound wine product consisting of red yeast rice wine and fruit juice, wherein the components of the compound wine product include red yeast rice wine and fruit juice; The red yeast rice wine is prepared by a method comprising the following steps: Steamed glutinous rice and sweet wine yeast are mixed, and a small hole is formed for saccharification. Red yeast rice and water are added and mixed, keeping the hole intact, for fermentation. After fermentation, the mixture is sealed and left to stand. The wine is separated, sterilized, and aged to obtain the red yeast rice wine.

[0008] Amino compounds and carbonyl compounds undergo a non-enzymatic browning reaction at certain temperatures, producing dark-colored substances and burnt-tasting components, which are the main causes of the caramel bitterness (such as 5-hydroxymethylfurfural) in traditional Shaoxing wine. Excessive intake of hydroxyl-containing aliphatic alcohol mixtures produced during the fermentation of Shaoxing wine can easily cause headaches. This invention's red yeast rice wine uses a specific low-temperature fermentation technology to fundamentally reduce the production of fusel oils and aldehydes in the wine, solving the headache problem after drinking and simultaneously inhibiting the formation of caramel bitterness. The refreshing fruity aroma and natural sweet and sour taste of the fruit juice help neutralize the caramel bitterness of the red yeast rice wine, resulting in a smooth and harmonious taste. It retains the rich aroma of red yeast rice wine while adding a refreshing fruity fragrance, breaking through the limitations of traditional red yeast rice wine.

[0009] The red yeast rice wine mentioned is dry red yeast rice wine, which means that the sugars are fully converted into ethanol during the fermentation process, the residual sugar content is less than 15 g / L, there is no cloying sweetness, and the wine is mellow and dry, which is different from semi-sweet red yeast rice wine and sweet red yeast rice wine.

[0010] This invention eliminates the traditional step of adding fruit juice or other flavoring substances during fermentation. It involves a simple physical mixing of red yeast rice wine and fruit juice, without complex biological reactions, thus preventing the formation of unknown derivatives (such as furans). This preserves the core flavor of the red yeast rice wine while mitigating health risks at the source. No additional flavorings, colorings, preservatives, syrups, or medicinal substances are added, avoiding flavor conflicts that can result from mixing multiple ingredients. The pectin in the fruit juice and the polysaccharides in the red yeast rice wine form a stable colloidal system, enhancing the stability of the finished product. It shows no stratification or sedimentation after three months at room temperature.

[0011] Preferably, the juice includes any one or a combination of at least two of apple juice, grape juice, or bayberry juice.

[0012] The apple juice is made from fresh apples that are 70-80% ripe, and is directly pressed at a low temperature of 10-15℃. It is pure juice without concentration or reconstitution or enzymatic hydrolysis, and retains the natural aroma and nutrients of the apples, which is different from room temperature pressed and concentrated apple juice.

[0013] Preferably, the components of the compound wine include 65-70 parts by weight of red yeast rice wine and 30-35 parts by weight of fruit juice.

[0014] The weight percentages of the red yeast rice wine can be 65, 65.5, 66, 66.5, 67, 67.5, 68, 68.5, 69, 69.5, or 70 parts, etc.

[0015] The weight percentage of the fruit juice can be 30, 30.5, 31, 31.5, 32, 32.5, 33, 33.5, 34, 34.5, or 35 parts, etc.

[0016] Preferably, the sweet wine starter accounts for 0.3-0.5 wt% of the dry weight of the glutinous rice, for example, 0.3 wt%, 0.32 wt%, 0.35 wt%, 0.37 wt%, 0.4 wt%, 0.43 wt%, 0.45 wt%, 0.48 wt%, or 0.5 wt%, etc.; the total viable count in the sweet wine starter is not less than 1 × 10⁻⁶. 6 CFU / g, for example, can be 1×10 6 CFU / g, 5×10 6 CFU / g, 1×10 7 CFU / g, 1×10 8 CFU / g, 1×10 9 CFU / g or 1×10 10 CFU / g, etc.

[0017] Preferably, the saccharification temperature is 10~18℃, for example, it can be 10℃, 11℃, 12℃, 13℃, 14℃, 15℃, 16℃, 17℃ or 18℃, etc.; the time is 24~36 h, for example, it can be 24 h, 25 h, 26 h, 27 h, 28 h, 29 h, 30 h, 31 h, 32 h, 33 h, 34 h, 35 h or 36 h, etc.

[0018] Preferably, the red yeast rice accounts for 5-8 wt% of the dry weight of the glutinous rice, for example, it can be 5 wt%, 5.2 wt%, 5.5 wt%, 5.7 wt%, 6 wt%, 6.3 wt%, 6.5 wt%, 6.8 wt%, 7 wt%, 7.5 wt%, or 8 wt%, etc.; the total viable count in the red yeast rice is not less than 1 × 10⁻⁶. 7 CFU / g, for example, can be 1×10 7 CFU / g, 5×10 7 CFU / g, 1×10 8 CFU / g, 1×10 9 CFU / g or 1×10 10 CFU / g, etc.

[0019] Preferably, the fermentation temperature is 10~18℃, for example, 10℃, 11℃, 12℃, 13℃, 14℃, 15℃, 16℃, 17℃ or 18℃, etc.; the time is 5~7 days, for example, 5 days, 6 days or 7 days, etc.

[0020] Preferably, the mixing temperature does not exceed 28°C, and can be, for example, 28°C, 27°C, 26°C, 25°C, 24°C, 23°C, 22°C, 21°C, 20°C, 19°C, or 18°C.

[0021] Preferably, the mass ratio of water to dry weight of glutinous rice is (1.05~1.15):1.

[0022] The specific point values ​​in (1.05~1.15) can be 1.05, 1.06, 1.07, 1.08, 1.09, 1.1, 1.11, 1.12, 1.13, 1.14 or 1.15, etc.

[0023] Preferably, the settling temperature does not exceed 18°C, for example, it can be 18°C, 17°C, 16°C, 15°C, 14°C, 13°C, 12°C, 11°C or 10°C, etc.; the time is 45 to 60 days, for example, it can be 45 days, 46 days, 47 days, 48 ​​days, 49 days, 50 days, 51 days, 52 days, 53 days, 54 days, 55 days, 56 days, 57 days, 58 days, 59 days or 60 days, etc.

[0024] Preferably, the sterilization temperature is 85~90℃, for example, it can be 85℃, 85.5℃, 86℃, 86.5℃, 87℃, 87.5℃, 88℃, 88.5℃, 89℃, 89.5℃ or 90℃, etc.; the time is 10~15 min, for example, it can be 10 min, 10.5 min, 11 min, 11.5 min, 12 min, 12.5 min, 13 min, 13.5 min, 14 min, 14.5 min or 15 min, etc.

[0025] Preferably, the aging temperature does not exceed 18°C, for example, it can be 18°C, 17°C, 16°C, 15°C, 14°C, 13°C, 12°C, 11°C or 10°C, etc.; the time is not less than 6 months, for example, it can be 6 months, 7 months, 8 months, 9 months or 10 months, etc.

[0026] Preferably, the saccharification includes a first stage of saccharification and a second stage of saccharification.

[0027] Preferably, the temperature of the first stage of saccharification is 10~14℃, for example, it can be 10℃, 10.5℃, 11℃, 11.5℃, 12℃, 12.5℃, 13℃, 13.5℃ or 14℃, etc.; the time is 8~12 h, for example, it can be 8 h, 8.5 h, 9 h, 9.5 h, 10 h, 10.5 h, 11 h, 11.5 h or 12 h, etc.

[0028] Preferably, the temperature of the second stage of saccharification is 14~18℃, for example, 14℃, 14.5℃, 15℃, 15.5℃, 16℃, 16.5℃, 17℃, 17.5℃ or 18℃, etc.; and the time is 16~24 h, for example, 16 h, 16.5 h, 17 h, 18 h, 19 h, 20 h, 21 h, 22 h, 23 h or 24 h, etc.

[0029] This invention employs a specific two-stage saccharification process, which, through gradient temperature and time control, minimizes the generation of caramel bitterness and reduces the production of fusel oils and aldehydes.

[0030] Preferably, the fermentation includes a first stage fermentation and a second stage fermentation.

[0031] Preferably, the fermentation temperature in the first stage is 10~14℃, for example, 10℃, 10.5℃, 11℃, 11.5℃, 12℃, 12.5℃, 13℃, 13.5℃ or 14℃, etc.; the time is 1~2 days, for example, 1 day or 2 days, etc.

[0032] Preferably, the temperature of the second stage fermentation is 14~18℃, for example, 14℃, 14.5℃, 15℃, 15.5℃, 16℃, 16.5℃, 17℃, 17.5℃ or 18℃, etc.; the time is 4~5 days, for example, 4 days or 5 days, etc.

[0033] This invention employs a specific two-stage fermentation process. By controlling the temperature and time gradients, it can minimize the production of caramel bitterness and reduce the formation of fusel oils and aldehydes.

[0034] Preferably, the components of the compound wine also include efficacy enhancers.

[0035] Preferably, the efficacy adjuvant includes any one or a combination of at least two of theanine, taurine, or sodium glycerophosphate.

[0036] Preferably, the efficacy adjuvants include theanine, taurine, and sodium glycerophosphate.

[0037] In this invention, theanine, taurine, and sodium glycerophosphate have a synergistic effect, and the three can work together to enhance the flavor and taste of the compound wine.

[0038] Preferably, the concentration of theanine in the compound wine is 1~10 mg / L, for example, it can be 1 mg / L, 2 mg / L, 3 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, 9 mg / L or 10 mg / L, etc.

[0039] Preferably, the concentration of taurine in the compound wine is 5~30 mg / L, for example, it can be 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, 9 mg / L, 10 mg / L, 15 mg / L, 20 mg / L, 25 mg / L or 30 mg / L, etc.

[0040] Preferably, the concentration of sodium glycerophosphate in the compound wine is 5~30 mg / L, for example, it can be 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, 9 mg / L, 10 mg / L, 15 mg / L, 20 mg / L, 25 mg / L or 30 mg / L, etc.

[0041] Preferably, the soluble solids content of the fruit juice is 10~14°Bx, for example, it can be 10°Bx, 10.5°Bx, 11°Bx, 11.5°Bx, 12°Bx, 12.5°Bx, 13°Bx, 13.5°Bx or 14°Bx, etc.

[0042] Preferably, the acidity of the fruit juice, calculated as citric acid, is 3 to 6 g / L, for example, it can be 3 g / L, 3.5 g / L, 4 g / L, 4.5 g / L, 5 g / L, 5.5 g / L or 6 g / L, etc.

[0043] Preferably, the turbidity of the juice is ≤5 NTU, for example, it can be 5 NTU, 4.5 NTU, 4 NTU, 3.5 NTU, 3 NTU, 2.5 NTU, 2 NTU, 1.5 NTU, 1 NTU or 0.5 NTU, etc.

[0044] Preferably, the alcohol content of the compound wine is 9.5~10.5% vol, for example, it can be 9.5% vol, 9.6% vol, 9.7% vol, 9.8% vol, 9.9% vol, 10% vol, 10.1% vol, 10.2% vol, 10.3% vol, 10.4% vol or 10.5% vol, etc.

[0045] Preferably, the fusel oil content of the compound wine is ≤0.4 g / L, for example, it can be 0.4 g / L, 0.3 g / L, 0.2 g / L, 0.1 g / L or 0.05 g / L, etc.

[0046] Preferably, the aldehyde content of the compound wine is ≤0.05 g / L, for example, it can be 0.05 g / L, 0.04 g / L, 0.03 g / L, 0.02 g / L, 0.01 g / L or 0.005 g / L, etc.

[0047] Preferably, the total bacterial count of the compound wine is ≤100 CFU / mL, for example, it can be 100 CFU / mL, 90 CFU / mL, 80 CFU / mL, 70 CFU / mL, 60 CFU / mL or 50 CFU / mL, etc.

[0048] Secondly, the present invention provides a method for preparing the compound wine described in the first aspect, the method comprising: Red yeast rice wine and fruit juice are mixed, left to stand, filtered, and sterilized to obtain the compound wine.

[0049] Preferably, the mixing temperature is 20~25℃, for example, it can be 20℃, 20.5℃, 21℃, 21.5℃, 22℃, 22.5℃, 23℃, 23.5℃, 24℃, 24.5℃ or 25℃, etc.

[0050] Preferably, the red yeast rice wine is placed in an environment of 20~25℃ to equilibrate its temperature before mixing, for example, it can be 20℃, 20.5℃, 21℃, 21.5℃, 22℃, 22.5℃, 23℃, 23.5℃, 24℃, 24.5℃ or 25℃.

[0051] Preferably, the mixing method is stirring.

[0052] Preferably, the stirring speed is 60~80 r / min, for example, it can be 60 r / min, 62 r / min, 65 r / min, 67 r / min, 70 r / min, 73 r / min, 75 r / min, 78 r / min or 80 r / min, etc.; the stirring time is 10~15 min, for example, it can be 10 min, 10.5 min, 11 min, 11.5 min, 12 min, 12.5 min, 13 min, 13.5 min, 14 min, 14.5 min or 15 min, etc.

[0053] Preferably, the mixing process also includes the addition of efficacy-enhancing agents.

[0054] Preferably, the settling time is 4 to 8 minutes, for example, 4 minutes, 4.5 minutes, 5 minutes, 5.5 minutes, 6 minutes, 6.5 minutes, 7 minutes, 7.5 minutes or 8 minutes.

[0055] Preferably, the filter screen size is 95-105 mesh, for example, it can be 95 mesh, 96 mesh, 97 mesh, 98 mesh, 99 mesh, 100 mesh, 101 mesh, 102 mesh, 103 mesh, 104 mesh or 105 mesh, etc.

[0056] Preferably, the sterilization temperature is 60~85℃, for example, it can be 60℃, 62℃, 65℃, 67℃, 70℃, 73℃, 75℃, 78℃, 80℃ or 85℃, etc.; the time is 10~30 min, for example, it can be 10 min, 12 min, 15 min, 17 min, 20 min, 23 min, 25 min, 28 min or 30 min, etc.

[0057] Other specific point values ​​within the range of the above values ​​can be selected, and will not be elaborated on here.

[0058] Compared with the prior art, the present invention has the following beneficial effects: This invention eliminates the traditional step of adding fruit juice or other flavoring substances during fermentation. It involves a simple physical mixing of red yeast rice wine and fruit juice, without complex biological reactions, thus preventing the formation of unknown derivatives (such as furans). This preserves the core flavor of the red yeast rice wine while mitigating health risks at the source. No additional flavorings, colorings, preservatives, syrups, or medicinal substances are added, avoiding flavor conflicts that can result from mixing multiple ingredients. The pectin in the fruit juice and the polysaccharides in the red yeast rice wine form a stable colloidal system, enhancing the stability of the finished product. It shows no stratification or sedimentation after three months at room temperature.

[0059] Red yeast rice wine employs a specific low-temperature fermentation technique, fundamentally reducing the production of fusel oils and aldehydes in the wine, thus resolving headaches after consumption and inhibiting the formation of caramel bitterness. The refreshing fruity aroma and natural sweet and sour taste of the fruit juice help neutralize the caramel bitterness of the red yeast rice wine, resulting in a smooth and harmonious taste. It retains the mellow aroma of red yeast rice wine while adding a refreshing fruity fragrance, breaking through the limitations of traditional red yeast rice wine. Detailed Implementation

[0060] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0061] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0062] The sources of materials used in the following specific embodiments are as follows: Fresh apples at 70-80% ripeness are selected, cored, and peeled. They are then pressed at 15℃, filtered through a 50-mesh screen to remove pulp debris, and finally filtered through a 0.22 μm microporous membrane to remove microorganisms, yielding apple juice. Testing shows that the soluble solids content of the apple juice is 10-14°Bx, the acidity is 3-6 g / L (calculated as citric acid), and the turbidity is ≤5 NTU.

[0063] The sweet wine yeast was purchased from Anhui Yifeng Yuehua Food Co., Ltd., with a total live bacteria count of 1×10⁻⁶. 6 CFU / g. Red yeast rice was purchased from Anhui Yifeng Yuehua Food Co., Ltd., with a total viable count of 1×10⁻⁶. 7 CFU / g.

[0064] Example 1 This embodiment provides a compound wine, the preparation method of which includes: (1) Preparation of red yeast rice wine: Soak glutinous rice in water until it can be crushed without any hard core, changing the water twice to remove acidity; drain thoroughly, steam until cooked (each grain is distinct, without any undercooked parts, soft mushy clumps), and let it air dry to prevent sticking. Spread the steamed glutinous rice on a clean, sterile tray to cool it down. When the temperature does not exceed 28℃, add 0.4wt% of the dry weight of the glutinous rice with sweet yeast, mixing it in twice. First, lightly spray the powder, then sprinkle the powder and stir until there are no lumps. Then place it in a clean, sterilized ceramic jar, make a 6 cm round hole in the center, cover the mouth of the jar with sterile gauze, and carry out two-stage saccharification: first saccharify at 12℃ for 10 h, then saccharify at 16℃ for 20 h. During the saccharification process, the round hole is filled with clear saccharification liquid, the rice floats slightly, and there is no sour or musty smell. Mix 7 wt% of the dry weight of glutinous rice with red yeast rice and add 1.1 times the dry weight of the glutinous rice with water. Gently stir to ensure there are no lumps, maintaining the round hole inside the jar. Cover the jar with sterile gauze and proceed with two-stage fermentation: first at 12℃ for 2 days, then at 16℃ for 4 days. After fermentation, double-seal the jar with sterile plastic wrap and the lid. Then transfer it to a cool, dark, dry, and well-ventilated place at a temperature not exceeding 18℃ and let it stand for 50 days without shaking or opening the jar to allow the starch and sugar to completely convert, resulting in a dry and unsweetened liquor. Afterward, place the mash in a sterile gauze bag and slowly separate the liquor, avoiding sudden pressure to prevent turbidity. Continue until the liquor is clear and transparent, free of suspended impurities and sediment. Pour the filtered wine into a sterile stainless steel pot and heat over low heat, being careful to avoid localized high temperatures that could cause scorching. Heat to 87°C and maintain for 12 minutes, stirring gently during this time and skimming off any surface foam. Quickly pour the mixture into a sterile container and allow it to cool naturally, avoiding repeated temperature fluctuations to prevent clouding. Once cooled, pour the wine into a sterile, oil-free, and water-free earthenware jar, filling it to 90% full. Cover the jar opening with sterile gauze, then seal it with food-grade sealing film. Transfer the jar to a cool, dark, dry, and well-ventilated place at a temperature not exceeding 18°C ​​and allow it to age for 6 months to obtain the red yeast rice wine.

[0065] (2) Take the red yeast rice wine prepared in step (1) and place it in an environment of 23℃ to equilibrate the temperature. Then, add the red yeast rice wine and apple juice to a sterile mixing tank at a mass ratio of 68:32, and then add 5 mg / L theanine, 20 mg / L taurine and 20 mg / L sodium glycerophosphate. Stir at 70 r / min for 12 min, and control the temperature inside the tank at 23℃ during the stirring process. After stirring, let it stand for 5 min and observe that the mixture has no stratification and no precipitation. Filter the mixture through a 100-mesh stainless steel sterile filter, collect the clear filtrate, and test the turbidity of the filtrate to ≤3 NTU, and the yeast, lactobacillus and Escherichia coli to be zero, which means it is qualified. Fill the qualified mixture into sterile glass bottles, put them into a water bath sterilizer, and sterilize at 65℃ for 30 min to obtain the compound wine.

[0066] Example 2 This embodiment provides a compound wine, the preparation method of which includes: (1) Preparation of red yeast rice wine: Soak glutinous rice in water until it can be crushed without any hard core, changing the water twice to remove acidity; drain thoroughly, steam until cooked (each grain is distinct, without any undercooked parts, soft mushy clumps), and let it air dry to prevent sticking. Spread the steamed glutinous rice on a clean, sterile tray to cool it down. When the temperature does not exceed 28℃, add 0.5wt% of the dry weight of the glutinous rice with sweet yeast, mixing it in two batches. First, lightly spray the powder, then sprinkle the powder and stir until there are no lumps. Then place it in a clean, sterilized ceramic jar, make a 6 cm round hole in the center, cover the mouth of the jar with sterile gauze, and carry out two-stage saccharification: first saccharify at 10℃ for 12 h, then saccharify at 14℃ for 24 h. During the saccharification process, the round hole is filled with clear saccharification liquid, the rice floats slightly, and there is no sour or musty smell. Mix 8 wt% of the dry weight of glutinous rice with red yeast rice and add 1.1 times the dry weight of the glutinous rice with water. Gently stir until well combined and free of lumps. Maintain the round hole inside the jar and cover the mouth with sterile gauze. Perform two-stage fermentation: first at 10℃ for 2 days, then at 14℃ for 5 days. After fermentation, double-seal the mouth of the jar with sterile plastic wrap and the lid. Then transfer it to a cool, dark, dry, and well-ventilated place with a temperature not exceeding 18℃ and let it stand for 60 days without shaking or opening the jar to allow the starch and sugar to completely convert, resulting in a dry and unsweetened liquor. Afterward, place the mash in a sterile gauze bag and slowly separate the liquor, avoiding sudden pressure to prevent turbidity. Continue until the liquor is clear and transparent, free of suspended impurities and sediment. Pour the filtered wine into a sterile stainless steel pot and heat it slowly over low heat, avoiding localized high temperatures that could cause scorching. Heat to 90℃ and maintain for 10 minutes, stirring gently during this time and skimming off any surface foam. Quickly pour the mixture into a sterile container and allow it to cool naturally, avoiding repeated temperature fluctuations to prevent clouding. After cooling, place the wine into a sterile, oil-free, and water-free earthenware jar, filling it to 90% full. Cover the jar opening with sterile gauze, then seal it with food-grade sealing film. Transfer the jar to a cool, dark, dry, and well-ventilated place at a temperature not exceeding 18℃ and let it age for 6 months to obtain the red yeast rice wine.

[0067] (2) Take the red yeast rice wine prepared in step (1) and place it in an environment at 20℃ to equilibrate the temperature. Then, add the red yeast rice wine and apple juice to a sterile mixing tank at a mass ratio of 65:35, and then add 1 mg / L theanine, 5 mg / L taurine and 30 mg / L sodium glycerophosphate. Stir at 80 r / min for 10 min, and control the temperature inside the tank at 20℃ during the stirring process. After stirring, let it stand for 8 min and observe that the mixture has no stratification and no precipitation. Filter the mixture through a 100-mesh stainless steel sterile filter, collect the clear filtrate, and test the turbidity of the filtrate to ≤3 NTU, and the yeast, lactobacillus and Escherichia coli to be zero, which means it is qualified. Fill the qualified mixture into sterile glass bottles, put them into a water bath sterilizer, and sterilize at 65℃ for 30 min to obtain the compound wine.

[0068] Example 3 This embodiment provides a compound wine, the preparation method of which includes: (1) Preparation of red yeast rice wine: Soak glutinous rice in water until it can be crushed without any hard core, changing the water twice to remove acidity; drain thoroughly, steam until cooked (each grain is distinct, without any undercooked parts, soft mushy clumps), and let it air dry to prevent sticking. Spread the steamed glutinous rice on a clean, sterile tray to cool it down. When the temperature does not exceed 28℃, add 0.3wt% of the dry weight of the glutinous rice with sweet yeast, mixing it in two batches. First, lightly spray the powder, then sprinkle the powder and stir until there are no lumps. Then place it in a clean, sterilized ceramic jar, make a 6 cm round hole in the center, cover the mouth of the jar with sterile gauze, and carry out two-stage saccharification: first saccharify at 14℃ for 8 hours, then saccharify at 18℃ for 16 hours. During the saccharification process, the round hole is filled with clear saccharification liquid, the rice floats slightly, and there is no sour or musty smell. Mix 5 wt% of red yeast rice (dry weight) into the saccharified rice, then add 1.1 times the dry weight of the glutinous rice water. Gently stir until well combined and free of lumps. Maintain the round hole inside the jar, cover the jar mouth with sterile gauze, and proceed with two-stage fermentation: first at 14℃ for 1 day, then at 18℃ for 5 days. After fermentation, double-seal the jar mouth with sterile plastic wrap and the lid, then transfer it to a cool, dark, dry, and well-ventilated place at a temperature not exceeding 18℃. Let it stand for 45 days without shaking or opening the jar to allow the starch and sugar to completely transform, resulting in a dry and unsweetened liquor. Afterward, place the mash into a sterile gauze bag and slowly separate the liquid, avoiding forceful pressing to prevent turbidity of the mash, until the liquor is clear and transparent, free of suspended impurities and sediment. Pour the filtered wine into a sterile stainless steel pot and heat slowly over low heat, avoiding localized high temperatures that could cause scorching. Heat to 85℃ and maintain for 15 minutes, stirring gently during this time and skimming off any surface foam. Quickly pour into a sterile container and allow to cool naturally, avoiding repeated temperature fluctuations to prevent clouding. After cooling, place the wine into a sterile, oil-free, and water-free earthenware jar, filling it to 90% full. Line the jar opening with sterile gauze, then seal it with food-grade sealing film. Transfer the jar to a cool, dark, dry, and well-ventilated place at a temperature not exceeding 18℃ and allow it to age for 6 months to obtain the red yeast rice wine.

[0069] (2) Take the red yeast rice wine prepared in step (1) and place it in an environment at 25℃ to equilibrate the temperature. Then, add the red yeast rice wine and apple juice to a sterile mixing tank at a mass ratio of 70:30, and then add 10 mg / L theanine, 30 mg / L taurine and 5 mg / L sodium glycerophosphate. Stir at 60 r / min for 15 min, and control the temperature inside the tank at 25℃ during the stirring process. After stirring, let it stand for 4 min and observe that the mixture has no stratification and no precipitation. Filter the mixture through a 100-mesh stainless steel sterile filter, collect the clear filtrate, and test the turbidity of the filtrate to ≤3 NTU, and the yeast, lactobacillus and Escherichia coli to be zero, which means it is qualified. Fill the qualified mixture into sterile glass bottles, put them into a water bath sterilizer, and sterilize at 65℃ for 30 min to obtain the compound wine.

[0070] Example 4 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "saccharification at 12°C for 10 hours, followed by saccharification at 16°C for 20 hours" is replaced with "saccharification at 16°C for 20 hours, followed by saccharification at 12°C for 10 hours", while all other steps remain unchanged.

[0071] Example 5 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "saccharification at 12°C for 10 hours, followed by saccharification at 16°C for 20 hours" is replaced with "saccharification at 12°C for 30 hours", while all other steps remain unchanged.

[0072] Example 6 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "saccharification at 12°C for 10 hours, followed by saccharification at 16°C for 20 hours" is replaced with "saccharification at 16°C for 30 hours", while all other steps remain unchanged.

[0073] Example 7 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "saccharification at 12°C for 10 hours, followed by saccharification at 16°C for 20 hours" is replaced with "saccharification at 25°C for 30 hours", while all other steps remain unchanged.

[0074] Example 8 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "fermenting at 12°C for 2 days and then at 16°C for 4 days" is replaced with "fermenting at 16°C for 4 days and then at 12°C for 2 days", while all other steps remain unchanged.

[0075] Example 9 This embodiment provides a compound wine product, which differs from Embodiment 1 only in that "fermentation at 12°C for 2 days, followed by fermentation at 16°C for 4 days" is replaced with "fermentation at 12°C for 6 days", while all other steps remain unchanged.

[0076] Example 10 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "fermenting at 12°C for 2 days and then at 16°C for 4 days" is replaced with "fermenting at 16°C for 6 days", while all other steps remain unchanged.

[0077] Example 11 This embodiment provides a compound wine, which differs from Embodiment 1 only in that "fermentation at 12°C for 2 days, followed by fermentation at 16°C for 4 days" is replaced with "fermentation at 25°C for 6 days", while all other steps remain unchanged.

[0078] Example 12 This embodiment provides a compound wine, which differs from Embodiment 1 only in that: no theanine is added, and its reduced amount is proportionally allocated to taurine and sodium glycerophosphate, while the remaining steps remain unchanged.

[0079] Example 13 This embodiment provides a compound wine, which differs from Embodiment 1 only in that: taurine is not added, and its reduced amount is proportionally allocated to theanine and sodium glycerophosphate, while the remaining steps remain unchanged.

[0080] Example 14 This embodiment provides a compound wine, which differs from Embodiment 1 only in that sodium glycerophosphate is not added, and its reduced amount is proportionally allocated to theanine and taurine, while the remaining steps remain unchanged.

[0081] Comparative Example 1 This comparative example provides a compound wine, which differs from Example 1 only in that: in step (1), apple juice of 10 wt% of the dry weight of glutinous rice is added during the saccharification stage, and in step (2), apple juice is no longer added, while the other steps remain unchanged.

[0082] Comparative Example 2 This comparative example provides a compound wine, which differs from Example 1 only in that: in step (1), apple juice of 10 wt% of the dry weight of glutinous rice is added during the fermentation stage, and in step (2), apple juice is no longer added, while the rest of the steps remain unchanged.

[0083] Test Example 1 The compound wines prepared in Examples 1-11 and Comparative Examples 1-2 were tested for alcohol content according to GB 5009.225-2023 "Determination of Ethanol Concentration in Wines and Edible Alcohols". The contents of fusel oil and aldehydes were detected by GC-MS according to "Analytical Methods for Hygienic Standards of Distilled Spirits and Blended Wines". The results are shown in Table 1.

[0084] As demonstrated in Examples 1-3 and Comparative Examples 1-2, this invention involves only a simple physical mixing of red yeast rice wine and fruit juice. No complex biological reactions occur after mixing, thus fundamentally reducing the formation of fusel oils and aldehydes in the wine and solving the headache problem after drinking it. As demonstrated in Examples 4-7, the specific two-stage saccharification, through gradient temperature and time control, can minimize the formation of caramel bitterness and reduce the formation of fusel oils and aldehydes. As demonstrated in Examples 8-11, the specific two-stage fermentation, through gradient temperature and time control, can minimize the formation of caramel bitterness and reduce the formation of fusel oils and aldehydes.

[0085] Table 1 Test Example 2 Volunteers aged 18-35 years were selected to conduct sensory evaluations of the compound wines prepared in Examples 1-14 and Comparative Examples 1-2. Each group consisted of 10 volunteers, each consuming 200 mL of the compound wine. Prior to the test, volunteers did not consume other beverages or highly stimulating foods. Scores were given based on appearance (clear and transparent, no sediment), aroma (mellow and harmonious fruit aroma, rich and coordinated aroma), taste (no caramel bitterness, full-bodied and mellow, delicate and lingering, sweet aftertaste), and absence of headache. Higher scores indicated better sensory performance. The results are shown in Table 2.

[0086] As shown in Examples 1-3 and Comparative Examples 1-2, this invention involves a simple physical mixing of red yeast rice wine and fruit juice, without any complex biological reaction processes. This solves the problem of headaches after drinking the wine. The resulting wine is clear and transparent, without sediment, with a mellow aroma, harmonious fruit flavor, and rich, coordinated fragrance. It has no caramel bitterness, is full-bodied, smooth, and has a sweet aftertaste. As shown in Examples 4-7, specific two-stage saccharification, through gradient temperature and time control, affects the aroma, taste, and headache after drinking the wine. As shown in Examples 8-11, specific two-stage fermentation, through gradient temperature and time control, affects the aroma, taste, and headache after drinking the wine. As shown in Examples 12-14, theanine, taurine, and sodium glycerophosphate have a synergistic effect, which can synergistically enhance the flavor and taste of the compound wine.

[0087] Table 2 This invention illustrates a red yeast rice wine-fruit juice composite wine and its preparation method through the above embodiments. However, this invention is not limited to the above embodiments, meaning that this invention does not necessarily rely on the above embodiments for implementation. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of the raw materials, additions of auxiliary components, and selection of specific methods, etc., all fall within the protection and disclosure scope of this invention.

[0088] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0089] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A compound wine made from red yeast rice, yellow rice wine, and fruit juice, characterized in that, The components of the compound wine include red yeast rice wine and fruit juice; The red yeast rice wine is prepared by a method comprising the following steps: Steamed glutinous rice and sweet wine yeast are mixed, and a small hole is formed for saccharification. Red yeast rice and water are added and mixed, keeping the hole intact, for fermentation. After fermentation, the mixture is sealed and left to stand. The wine is separated, sterilized, and aged to obtain the red yeast rice wine.

2. The compound wine product according to claim 1, characterized in that, The components of the compound wine, by weight, include 65-70 parts of red yeast rice wine and 30-35 parts of fruit juice.

3. The compound wine product according to claim 1 or 2, characterized in that, The sweet wine starter accounts for 0.3-0.5 wt% of the dry weight of the glutinous rice, and the total viable count in the sweet wine starter is not less than 1×10⁻⁶. 6 CFU / g; Preferably, the saccharification temperature is 10~18℃ and the time is 24~36 h; Preferably, the red yeast rice accounts for 5-8 wt% of the dry weight of the glutinous rice, and the total viable count in the red yeast rice is not less than 1×10⁻⁶. 7 CFU / g; Preferably, the fermentation temperature is 10~18℃ and the time is 5~7 days; Preferably, the mixing temperature does not exceed 28°C; Preferably, the mass ratio of water to dry weight of glutinous rice is (1.05~1.15):1; Preferably, the temperature during the settling period does not exceed 18°C, and the time is 45 to 60 days; Preferably, the sterilization temperature is 85~90℃ and the time is 10~15 min; Preferably, the aging temperature does not exceed 18°C ​​and the time is not less than 6 months.

4. The compound wine product according to any one of claims 1 to 3, characterized in that, The saccharification includes a first-stage saccharification and a second-stage saccharification; The temperature for the first stage of saccharification is 10~14℃, and the time is 8~12 h; The second stage of saccharification is performed at a temperature of 14-18°C for 16-24 hours.

5. The compound wine product according to any one of claims 1 to 4, characterized in that, The fermentation includes a first-stage fermentation and a second-stage fermentation; The first stage of fermentation is carried out at a temperature of 10-14℃ for 1-2 days. The second stage of fermentation takes place at a temperature of 14-18℃ for 4-5 days.

6. The compound wine product according to any one of claims 1 to 5, characterized in that, The components of the compound wine also include efficacy enhancers; Preferably, the efficacy adjuvant includes any one or a combination of at least two of theanine, taurine, or sodium glycerophosphate; Preferably, the concentration of theanine in the compound wine is 1~10 mg / L; Preferably, the concentration of taurine in the compound wine is 5~30 mg / L; Preferably, the concentration of sodium glycerophosphate in the compound wine is 5~30 mg / L.

7. The compound wine according to any one of claims 1 to 6, characterized in that, The soluble solids content of the fruit juice is 10~14°Bx; Preferably, the acidity of the fruit juice, calculated as citric acid, is 3-6 g / L; Preferably, the turbidity of the juice is ≤5 NTU.

8. The compound wine according to any one of claims 1 to 7, characterized in that, The alcohol content of the compound wine is 9.5~10.5% vol; Preferably, the fusel oil content of the compound wine is ≤0.4 g / L; Preferably, the aldehyde content of the compound wine is ≤0.05 g / L; Preferably, the total bacterial count of the compound wine is ≤100 CFU / mL.

9. The method for preparing the compound wine according to any one of claims 1 to 8, characterized in that, The preparation method includes: Red yeast rice wine and fruit juice are mixed, left to stand, filtered, and sterilized to obtain the compound wine.

10. The preparation method according to claim 9, characterized in that, The mixing temperature is 20~25℃; Preferably, the red yeast rice wine is placed in an environment of 20-25°C to equilibrate its temperature before mixing; Preferably, the mixing method is stirring; Preferably, the stirring speed is 60~80 r / min and the stirring time is 10~15 min; Preferably, the mixing process also includes the addition of efficacy-enhancing agents; Preferably, the settling time is 4 to 8 minutes; Preferably, the filter screen size is 95-105 mesh; Preferably, the sterilization temperature is 60~85℃ and the time is 10~30 min.

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