CN104726251A - Grape-red koji wine and brewage method thereof - Google Patents
Grape-red koji wine and brewage method thereof Download PDFInfo
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- CN104726251A CN104726251A CN201310717015.5A CN201310717015A CN104726251A CN 104726251 A CN104726251 A CN 104726251A CN 201310717015 A CN201310717015 A CN 201310717015A CN 104726251 A CN104726251 A CN 104726251A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
Grape-red koji wine and its brewage method are disclosed. Brewage process comprises the following five steps: (1) washing glutinous rice and steaming; (2) adding rhizopus koji into rice to ferment; (3) adding fresh crushed grape; (4) adding red koji, yellow rice wine active dry yeast and water to ferment; and (5) squeezing a wine liquid, filtering and sterilizing. Different from a traditional brewage process, the technical scheme of the invention adopts a mixed fermentation technology of multiple moulds. The grape-red koji wine brewed by the above method has rich fruity aroma, is clear and bright, has gorgeous color, has rich nutrients and has a pure taste. On the basis of keeping red-koji rice wine mellow, fruity aroma of wine is added, and the wine has a health-care effect of delaying senescence. In comparison with a traditional production technology of red koji wine, the brewage method provided by the invention is convenient to operate; the technological process is stable; and quality of the wine is more excellent.
Description
Technical field
The present invention relates to a kind of rice wine, particularly relate to a kind of red colouring agent for food, also used as a Chinese medicine rice wine.
background technology
Taste and the color of traditional rice wine are single, can not cater to popular individuality of aesthetics and the demand of health care.Chinese patent application (publication number CN101205514A), discloses a kind of brewing method for grape wine.Be the grape slurry that fresh uva is broken into, wherein add after grape slurry is cooled to the soak at room temperature 3-5 month by polygalacturonase after enzymolysis and enzyme program of going out and filter, obtain grape wine.A kind of production technique of wine of rice fermented with red yeast of Chinese invention patent patent No. CN102352289B disclosure of the invention, comprise cooking process 2. distiller's yeast operation 3. fermentation procedure 4. squeeze; 5. filter; 6. sterilizing.But taste and the color of this invention traditional rice wine are single, popular individuality of aesthetics and the demand of health care can not be catered to.
Summary of the invention
The invention provides a kind of grape wine of rice fermented with red yeast and brewing method thereof, brewing process comprises the following steps:
(1) cook clean for glutinous rice;
(2) rice adds head mold koji fermentation;
(3) new fresh grape after fragmentation is added;
(4) add red colouring agent for food, also used as a Chinese medicine, yellow rice wine active dry yeast, water ferments;
(5) obtained wine thereby liquid both obtains through squeezing, filtration, sterilizing.
Its leavening temperature preferably described in (2) step should remain on 25 DEG C ~ 30 DEG C, fermentation time 24 ~ 52 hours.Wherein most preferred temperature is 28 DEG C, and fermentation time is 48 hours.
For ensure the color of wine and quality its preferably new must and rice weight ratio described in step (3) be 1: 5 ~ 10, be most preferably 1: 5.
Optimal way be red colouring agent for food, also used as a Chinese medicine described in step (4) through water soaking, the weight ratio of red colouring agent for food, also used as a Chinese medicine and water is 1: 5 ~ 20, and temperature remains on 25 ~ 40 DEG C, 6 ~ 72 hours time, be most preferably the weight ratio of red colouring agent for food, also used as a Chinese medicine and water be 1: 10, temperature is 30 degree, soaking time 12 hours
Optimal way adds the weight of red colouring agent for food, also used as a Chinese medicine described in step (4) and the weight ratio of rice is 1: 5 ~ 20, most preferably is 1: 10.
Optimal way is yellow rice wine active dry yeast 0.05 ~ 0.2% described in step (4), is most preferably 0.1%.
The ratio of optimal way to be the amount added of water described in step (4) be rice and water is 1: 1 ~ 3, most preferably 1: 2.
Optimal way is that leavening temperature described in step (4) should control at 20 DEG C ~ 36 DEG C, and fermentation time 48 ~ 120 hours is most preferably 28 DEG C, and fermentation time is 72 hours.
The technique effect that the present invention reaches:
The smell of fruits is very sweet for the grape wine of rice fermented with red yeast brewageed by present method, limpid bright, lucuriant in design, nutritious, pure taste, the health-care effect basis retaining red colouring agent for food, also used as a Chinese medicine rice wine sweet-smelling adding fruital vinous and delays senility.And the present invention is relative to the production technique of traditional wine of rice fermented with red yeast, easy to operate, stable technical process, and quality is better.
Specific embodiment
Embodiment 1
The raw material that the present invention uses comprises glutinous rice, cold water, new must, red colouring agent for food, also used as a Chinese medicine, yellow rice wine active dry yeast and head mold song.Grape wine of rice fermented with red yeast is brewageed through following steps.
(1) cook clean for 1000g glutinous rice;
(2) rice product temperature drop adds head mold song to when about 30 DEG C, mixes thoroughly with rice, and temperature remains on 28 DEG C, is incubated 48 hours;
(3) the fresh uva after 200g fragmentation is added;
(4) be immersed in 1000g water by 100g red colouring agent for food, also used as a Chinese medicine, 30 DEG C are incubated 12 hours.
(5) add the mixed solution, 1g yellow rice wine active dry yeast and the 1000g cold water that have soaked red colouring agent for food, also used as a Chinese medicine in the mixture of rice and new must to ferment, temperature controls at 28 DEG C, fermentation time 5 days.
(6) obtained wine thereby liquid is through squeezing, filtration, sterilizing, both obtains the product of application claims protection.
Claims (10)
1. a grape wine of rice fermented with red yeast, is characterized in that its brewing process comprises the following steps:
(1) cook clean for glutinous rice;
(2) rice adds head mold koji fermentation;
(3) new fresh grape after fragmentation is added;
(4) add red colouring agent for food, also used as a Chinese medicine, yellow rice wine active dry yeast, water ferments;
(5) obtained wine thereby liquid both obtains through squeezing, filtration, sterilizing.
2. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, the leavening temperature in brewing process described in (2) step should remain on 25 DEG C ~ 30 DEG C, fermentation time 24 ~ 52 hours.
3. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, in brewing process, described in step (3), new fresh grape and rice weight ratio are 1: 4 ~ 8.
4. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, in brewing process, red colouring agent for food, also used as a Chinese medicine described in step (4) is through water soaking, and the weight ratio of red colouring agent for food, also used as a Chinese medicine and water is 1 ~ 4: 5 ~ 10, and temperature remains on 25 ~ 40 DEG C, 6 ~ 72 hours time.
5. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, the weight ratio of the weight and rice that add red colouring agent for food, also used as a Chinese medicine described in step (4) in brewing process is 1: 5 ~ 20.
6. grape wine of rice fermented with red yeast as claimed in claim 1, is characterized in that, yellow rice wine active dry yeast 0.05 ~ 0.2% described in step (4) in brewing process.
7. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, in brewing process, the amount added of water described in step (4) is the ratio of rice and water is 1: 1 ~ 3.
8. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, in brewing process, leavening temperature described in step (4) should control at 20 DEG C ~ 36 DEG C, fermentation time 2 ~ 10 days.
9. grape wine of rice fermented with red yeast as claimed in claim 1, it is characterized in that, in brewing process, described in step (4), leavening temperature should control at 28 DEG C, and fermentation time is 5 days.
10. the brewing method of grape wine of rice fermented with red yeast as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310717015.5A CN104726251A (en) | 2013-12-23 | 2013-12-23 | Grape-red koji wine and brewage method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310717015.5A CN104726251A (en) | 2013-12-23 | 2013-12-23 | Grape-red koji wine and brewage method thereof |
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| CN104726251A true CN104726251A (en) | 2015-06-24 |
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| CN201310717015.5A Pending CN104726251A (en) | 2013-12-23 | 2013-12-23 | Grape-red koji wine and brewage method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112223A (en) * | 2015-09-19 | 2015-12-02 | 杭州米奥生物科技有限公司 | Production method for monascus unstrained wine |
| CN105907527A (en) * | 2016-06-21 | 2016-08-31 | 福建农林大学 | Dry type grape monascus rice wine and brewing method thereof |
| CN106047547A (en) * | 2016-05-27 | 2016-10-26 | 马艳敏 | Red koji wine and preparation method thereof |
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| CN1626637A (en) * | 2003-12-13 | 2005-06-15 | 陈昌贵 | Fermented wine prepared from melons, vegetables, fruits and food grains |
| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| TW200842188A (en) * | 2007-04-20 | 2008-11-01 | Tung Fang Inst Of Technology | Anka wine production |
| CN101696376A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Highland barley monascus grape wine and brewing method thereof |
| WO2011016634A2 (en) * | 2009-08-03 | 2011-02-10 | 경상대학교 산학협력단 | Method for producing rice wine improved by the use of paprika, and rice wine produced thereby |
| CN102690741A (en) * | 2012-06-18 | 2012-09-26 | 福建师范大学 | Brewing method of dry type red rice yellow millet wine |
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2013
- 2013-12-23 CN CN201310717015.5A patent/CN104726251A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN1626637A (en) * | 2003-12-13 | 2005-06-15 | 陈昌贵 | Fermented wine prepared from melons, vegetables, fruits and food grains |
| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| TW200842188A (en) * | 2007-04-20 | 2008-11-01 | Tung Fang Inst Of Technology | Anka wine production |
| WO2011016634A2 (en) * | 2009-08-03 | 2011-02-10 | 경상대학교 산학협력단 | Method for producing rice wine improved by the use of paprika, and rice wine produced thereby |
| CN101696376A (en) * | 2009-09-25 | 2010-04-21 | 西藏月王生物技术有限公司 | Highland barley monascus grape wine and brewing method thereof |
| CN102690741A (en) * | 2012-06-18 | 2012-09-26 | 福建师范大学 | Brewing method of dry type red rice yellow millet wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112223A (en) * | 2015-09-19 | 2015-12-02 | 杭州米奥生物科技有限公司 | Production method for monascus unstrained wine |
| CN106047547A (en) * | 2016-05-27 | 2016-10-26 | 马艳敏 | Red koji wine and preparation method thereof |
| CN105907527A (en) * | 2016-06-21 | 2016-08-31 | 福建农林大学 | Dry type grape monascus rice wine and brewing method thereof |
| CN105907527B (en) * | 2016-06-21 | 2019-12-20 | 福建农林大学 | Dry grape monascus yellow wine and brewing method thereof |
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Application publication date: 20150624 |