CN106367269B - Preparation method of castanea henryi red koji wine - Google Patents

Abstract

The present invention relates to a preparation method of chili red koji wine. The preparation method is as follows: dehulling and pulverizing the cone chestnut to obtain the cone chestnut coarse powder and the cone chestnut fine powder; taking the cone chestnut fine powder, adding water and adding α-amylase, after liquefaction, the jacket is passed into cold water to cool down, and the saccharifying enzyme and saccharifying enzyme are added. The red yeast rice powder used for brewing is saccharified for 6 hours to obtain the liquid cone chestnut mash. After soaking the conical chestnut coarse powder, the rice steamer continuously steams it to obtain the cooked conical chestnut coarse powder clinker; pour it into the saccharification tank, put in the rhizopus koji and brewing red yeast rice powder for nest saccharification into semi-solid conical chestnut mashed mash ; Combine the liquid mashed mash with the semi-solid mashed mashed chestnut and add Angel rice wine high activity dry yeast liquid to carry out the main fermentation feed fermentation to obtain the main fermentation mature mash; then carry out low-temperature post-fermentation aging to obtain the mature mashed mash; Press filtration, and obtain Cone Chestnut Red Koji Liquor after separation of Cone Chestnut distiller's grains. The finished Cone chestnut red koji wine has a bright orange-yellow appearance, with the unique aroma of red koji yellow wine and the chestnut aroma of cone chestnut, elegant and refreshing, soft and round.

Description

A kind of preparation method of Cone chestnut red yeast wine

technical field

The invention relates to the technical field of rice wine brewing. In particular, it relates to a preparation method of Cone chestnut red yeast wine.

Background technique

Cone chestnut ( Castanea henryi (Skam) Rehd. et Wils .) is a plant of the Fagaceae family of chestnut. Jianou City, Fujian Province is one of the main producing areas of Chinese Cone chestnut, known as the hometown of Chinese Cone Chestnut. Cone chestnut is rich in nutrients and tastes sweeter and more fragrant than chestnut ( Castanea mollissima BL ). In the Compendium of Materia Medica, it is called "chestnut, the fruit of the stomach, chestnut can clear the kidney, nourish qi and warm the stomach". Strong muscles. Jian'ou City is one of the earliest producing areas of red yeast rice in Fujian. The "Compendium of Materia Medica" commented on the red yeast rice as: "The water and grains of human beings enter the stomach, are fumigated by the damp heat of the middle scorch, and flow out the essence, which turns red in the sun, and spreads the viscera and meridians to nourish the blood. This is the subtlety of nature. For those who make red yeast rice, the white rice is steamed and turned into red after being steamed by damp heat, which is the true color, and it will not change for a long time. Ask for it.

In recent years, the planting and processing industry of cone chestnut has gradually become the leading industry for farmers, and it is also an important source for local farmers to get rich, making their products have higher added value. wine etc. In 2004, Zhang Jiquan applied for the invention patent "cone chestnut wine and its manufacturing method", due to the problem of how to adapt to consumers due to the flavor of the product. The purpose of the present invention is that we utilize the resource advantage of Jian'ou City to provide a kind of nutritious and health-care, delicious Cone chestnut red koji wine and its preparation method, so as to meet the needs of consumers for health care.

SUMMARY OF THE INVENTION

The present invention adopts cone chestnut shelling and pulverizing into cone chestnut powder with different particle sizes, semi-solid saccharification is carried out with red yeast rice and Rhizopus koji as saccharification agents, liquid saccharification is carried out with amylase and saccharification enzyme as saccharification agents, semi-solid saccharification mash and liquid saccharification are carried out. Saccharified mash is combined with mash and fed with fermentation technology, which overcomes the deficiencies in the flavor of Cone chestnut red yeast rice wine produced by liquid saccharification and fermentation. The new brewing process technology of the present invention brews chili red koji wine, which not only maintains the style characteristics of traditional red koji liquor, but also has the unique chestnut flavor of chili chestnut.

The technical scheme adopted for realizing the purpose of the present invention is as follows:

1. Preparation of Cone-powder powder: put Cone-pumpkin into Cone-pumper shelling machine for dehulling treatment, use chopper to cut Cone-pumpkin into Cone-powder granules, and use pulverizer to pulverize in batches after drying. , 20-mesh to 30-mesh cone chestnut coarse powder is obtained after crushing; the 40-mesh cone chestnut fine powder is obtained after the second batch is crushed.

2. Preparation of liquid cone chestnut mashed mash: take 1000 parts by weight of cone chestnut fine powder, add 3.5 times of water by weight, put it into a gelatinization pot, add α-amylase with an enzyme activity of 4000 u/g, and heat the jacket The temperature is controlled between 80 and 90°C and the liquefaction is continued for 70 minutes to obtain cone-pump gelatinized mash; cold water is passed into the jacket, the gelatinized mash is cooled to 50 to 53°C, and the pH value is adjusted with phosphoric acid and controlled within 5.0 to 5.6. After adding saccharification enzyme with an enzyme activity of 100,000 u/g and red yeast rice powder for brewing into the mash, stirring and mixing for 6 h of saccharification, the liquid mash was obtained after saccharification; the liquid mash was It is transported to the main fermentation tank, and the temperature of the liquid cone-pump mash is lowered to 28-30°C for standby during the transport process;

The said adding alpha-amylase is added in an amount of 1-1.5‰ of the weight of the fine powder of the cone chestnut;

The said adding saccharification enzyme is added in an amount of 2 to 3‰ of the weight of the fine powder of the cone chestnut;

The red yeast rice powder for brewing is added in an amount of 4-6% of the weight of the cone chestnut fine powder.

3. Preparation of semi-solid cone chestnut mash:

1) Steamed Cone Chestnut Rice: Soak 500-600 parts by weight of 20-30 mesh Cone Chestnut coarse powder, soak in water for 6-8 hours, drain the water, pour it into a rice steamer for continuous steaming, and obtain well-cooked Cone Chestnut coarse powder clinker;

2) Saccharification by nesting: Cone and chestnut coarse powder clinker is sprayed by conveyor belt to absorb water, fan is blown for cooling, and the temperature of cone and chestnut coarse powder clinker is controlled at 38-40℃. Pour the cone chestnut coarse powder clinker into the saccharification tank, add Rhizopus koji and red yeast rice powder for brewing, mix well and press flat, dig a well-shaped nest in the middle, and make a nest for saccharification;

3) Rinse the water and pour the tank: after 72 hours of saccharification in the nest, a small amount of saccharification liquid appears in the well-shaped nest, flush it into clean water, and after 24 hours, get the cone chestnut mashed mash, pour the cone chestnut mashed mash into the mixing tank, stir evenly into a semi-solid cone Chestnut mash.

The said adding Rhizopus koji is added in an amount of 2-2.5% of the weight of the cone chestnut coarse powder clinker;

The red yeast rice powder for brewing is added in an amount of 6 to 8% of the weight of the conical chestnut coarse powder;

Said flushing into clear water, the flushing amount is 50-60% of the weight of the cone chestnut coarse powder.

4. The main fermentation of Cone chestnut red yeast rice wine:

(1) Combined mash fermentation: Combine the liquid cone mash and semi-solid cone mash in the main fermenter, the temperature of the main fermenter is controlled at 30-32°C, and the mash is added to the main fermenter after mashing. 6% volume of Angel rice wine high active dry yeast liquid is used for main fermentation;

In the described main fermentation tank, the composition volume ratio of the liquid cone mash and the semi-solid cone mash is 2:1;

(2) Feed-feed fermentation: After the main fermentation in the large tank for 50 hours, the same volume of semi-solid cone chestnut mash as in the combined mash fermentation was added for feed-feed fermentation. After feeding, the fermentation was continued for 6 days to obtain the main fermentation mature mash. At this time, the alcohol content of the fermented mash reaches more than 15% vol.

5. Cone chestnut red yeast rice wine fermentation:

Use the main fermentation tank jacket to pass ice water to cool down the mature fermented mash to 14-15 °C, and use a mash pump to transport the cooled main fermentation matured mash to the post-fermentation tank, and maintain 16-18 °C for post-fermentation and aging at a low temperature. During the post-fermentation and aging period, from the 6th day when the mature fermented mash enters the post-fermentation tank, sterile air is introduced once every 3 days for micro-aerobic post-fermentation and aging treatment;

After 35 to 40 days of post-fermentation and aging, the aging process is accelerated to obtain mature cone chestnut wine mash;

The sterile air is fed once every 3 days means that the sterile air is fed for 1 hour each time, and the ventilation volume is 0.01 to 0.03 m ³ /(m ³ ·min), that is, every 1 cubic meter of fermented mash is fed every minute. Sterile air 0.01 ~ 0.03 cubic meters.

6. Post-processing of mature cone chestnut wine mash:

(1) Press filtration: The mature Cone Chestnut wine mash is pumped to a filter press for pressure filtration, and the Cone Chestnut wine lees are separated to obtain Cone Chestnut red yeast liquor. Adjust the sugar, acid and wine components of Cone chestnut red yeast rice wine according to the internal control standards of the product;

(2) Jianjiu: Cone chestnut red yeast rice wine with adjusted sugar, acid and wine components is transported to the decoction tank, heated to 85°C, and maintained at a constant temperature for 30 minutes;

(3) Storage in a jar: put the juicy red koji wine into the jar, and seal the jar. After the soil of the jar is dry, store it in the warehouse for 1 to 3 years;

(4) Blending finished product: extract the aged cone chestnut red koji wine from the wine jar, blend it into an alcohol content of 11-15% vol, a sugar content of 10-40g/L in terms of glucose, and mix it with quicklime water. The acidity is 3.5-4.0g/L in terms of lactic acid, and after blending and adjusting the components, it is the finished Cone chestnut red yeast rice wine.

The finished Cone chestnut red koji wine has a bright orange-yellow appearance, with the unique aroma of red koji wine and the chestnut aroma of cone chestnut, elegant and refreshing, soft and round. The product standard conforms to the sensory and physicochemical hygienic indicators of refreshing rice wine in GB/T 13662-2008. After filling and bottling, and sterilizing with hot water at 85°C for 30 minutes, the finished product is sold.

The production of the described Rhizopus koji: Taiwan Rhizopus formosaensis strain (No. 3.5214) was purchased from China Industrial Microorganism Collection Center (CICC). The 3.5214 strain was connected to the test tube PDA medium for activation and culture for 72h. Put 80g of 60-mesh rice noodles into a 500-inch triangular bottle, put a cotton plug and wrap it in kraft paper, and sterilize it in a pressure cooker for later use. The rhizopus mycelium on the inclined surface of the test tube was inserted into the rice flour medium in the triangular flask and placed in a 33°C incubator for 48 hours. The rhizopus that has been cultivated for 48 hours in a triangular flask is used to expand the culture. On the ultra-clean workbench, about 40 g of rhizopus in the triangular flask is dug with an inoculating needle, and inserted into a sterilized basin containing 1 kg of rice flour. Put the lid on the pot and put it into a 33°C culture room for cultivation. The product temperature is controlled at 36°C. When it exceeds 36°C, flip the lid and quickly loosen the rice noodles with a sterilizing glass rod to cool down. After culturing for 48 hours, the Rhizopus koji is ready for use.

The Angel Yellow Rice Wine High Active Dry Yeast was purchased from Angel Yeast Co., Ltd. Angel Yellow Wine High Active Dry Yeast Liquid is activated by Angel Yellow Wine High Active Dry Yeast according to the instruction manual.

The red yeast rice, α-amylase (enzyme activity 4000 u/g) and saccharification enzyme (enzyme activity 100000 u/g) for brewing were all purchased from the market. Monascus powder for brewing: The Monascus powder for brewing purchased from the market is crushed into powder using a pulverizer.

Detailed ways

Example 1

1. The preparation of the cone chestnut powder: put the cone chestnut into the cone chestnut sheller for dehulling treatment, use the chopper to cut the cone chestnut into the cone chestnut granules, and use the pulverizer to pulverize in batches after drying. After the second batch is crushed, a 20-mesh to 30-mesh cone chestnut coarse powder is obtained; after the second batch is crushed, a 40-mesh cone chestnut fine powder is obtained.

2. Preparation of liquid cone chestnut mashed mash: get 2000kg of 40-mesh cone chestnut fine powder, add 7000kg of water by weight, put it into a gelatinization pot, add 2kg of α-amylase with an enzyme activity of 4000 u/g, and heat the jacket The temperature was controlled between 80°C and liquefied for 70 minutes to obtain a cone-pump gelatinized mash; cold water was poured into the jacket, the gelatinized mash was cooled to 50°C, and the pH value was adjusted with phosphoric acid and controlled at 5.4; the cone-pump gelatinized mash was After adding 4kg of saccharification enzyme with an enzyme activity of 100000 u/g and 80kg of red yeast rice powder for brewing, stirring and mixing for 6 hours of saccharification, after saccharification, a liquid cone chestnut mash is obtained; the liquid cone chestnut mash is transported to the main fermentation tank, During the conveying process, the temperature of the liquid cone-pump mash is lowered to 28-30°C for use.

3. Preparation of semi-solid cone chestnut mash:

1) Steamed Cone Chestnut Rice: Soak 1600kg weight portion of 20-30 mesh Cone chestnut coarse powder, soak in water for 6 hours, drain the water, pour it into a rice steamer for continuous steaming, and obtain cooked Cone Chestnut coarse powder clinker ;

2) Saccharification: Cone and chestnut coarse powder clinker is sprayed by conveyor belt to absorb water, fan is blown for cooling, and the temperature of cone and chestnut coarse powder clinker is controlled at 40 ℃. Each saccharification tank is loaded with 40kg of cone chestnut coarse powder clinker, added with 1kg of Rhizopus koji and 2.6kg of monascus powder for brewing, mixed well and pressed flat, and a well-shaped nest is dug in the middle for nest saccharification;

3) Rinse the water and pour the tank: after 72 hours of saccharification in the nest, a small amount of saccharification liquid appears in the well-shaped nest, and each saccharification tank is flushed with 20kg of clean water, and after 24 hours, the mashed mash is obtained. Pour the mashed mash into the mixing tank and stir evenly to form a semi-solid cone chestnut mashed mash.

4. Large-tank fermentation of Cone chestnut red koji wine

(1) Combined mash fermentation: Combine 2 parts by volume of liquid mashed mash with 1 volume part of semi-solid mashed with mashed mash in the main fermenter, the temperature of the main fermenter is controlled at 30-32°C, and then added to the main fermentation tank after mashing. The main fermentation is carried out with Angel Yellow Wine high-activity dry yeast liquid with 6% of the mash volume in the tank;

(2) Feed-feed fermentation: After the main fermentation in the large tank for 50 hours, the same volume of semi-solid cone chestnut mash as in the combined mash fermentation was added for feed-feed fermentation. After feeding, the fermentation was continued for 6 days to obtain the main fermentation mature mash. The alcohol content of the fermented mash was determined to reach 16.2% vol;

(3) Post-fermentation: Use the main fermentation tank jacket to pass ice water to cool the main fermentation mature mash to 14-15 °C, and use the mash pump to transport the cooled main fermentation matured mash to the post-fermentation tank, maintaining 16-18 °C for Post-fermentation at low temperature. During the post-fermentation and aging, from the sixth day when the mature fermented mash enters the post-fermentation tank, sterile air is introduced for micro-aerobic post-fermentation and aging treatment. Once every 3 days, 1 hour each time, the ventilation rate is 0.01-0.03m ³ /(m ³ ·min), that is, 0.01-0.03 cubic meters of sterile air per minute per 1 cubic meter of fermented mash. After 35 days of post-fermentation and aging, the aging process is accelerated to obtain mature mashed chestnut wine.

5. Post-processing of mature cone chestnut wine mash:

(1) Press filtration: The mature Cone Chestnut wine mash is pumped to a filter press for pressure filtration, and the Cone Chestnut lees and Cone Chestnut red yeast liquor are separated. Adjust the sugar, acid and wine components of Cone chestnut red yeast rice wine according to the internal control standards of the product;

(2) Jianjiu: Cone chestnut red yeast rice wine with adjusted sugar, acid and wine components is transported to the decoction tank, heated to 85°C, and maintained at a constant temperature for 30 minutes;

(3) Storage in jars: Put the fried juicy chestnut red koji wine into a clean jar, seal the jar, and store it for 1 to 3 years after the soil of the jar is dry.

(4) Blending the finished product: extract the aged cone chestnut red koji wine from the wine jar, and blend it into an alcohol content of 14% vol, a sugar content of 30g/L in terms of glucose, and an acidity of lactic acid adjusted with quicklime water. The acidity is 3.5g/L. After blending and adjusting the components, it is the finished Cone chestnut red koji wine.

The finished Cone chestnut red koji wine has a bright orange-yellow appearance, with the unique aroma of red koji wine and the chestnut aroma of cone chestnut, elegant and refreshing, low but not light, soft and round. The product standard conforms to the sensory and physicochemical hygienic indicators of refreshing rice wine in GB/T 13662-2008. After filling and bottling, and sterilizing with hot water at 85°C for 30 minutes, the finished product is sold.

Example 2

1. Preparation of Cone chestnut red yeast wine:

1. Preparation of Cone-powder powder: put Cone-pumpkin into Cone-pumper shelling machine for dehulling treatment, use chopper to cut Cone-pumpkin into Cone-powder granules, and use pulverizer to pulverize in batches after drying. , 20-mesh to 30-mesh cone chestnut coarse powder is obtained after crushing; the 40-mesh cone chestnut fine powder is obtained after the second batch is crushed.

2. Preparation of liquid cone chestnut mash: take 1600kg weight portion of cone chestnut fine powder of over 40 meshes, add 3.5 times of water by weight ratio, put into gelatinization pot, add 2400g of α-amylase whose enzyme activity is 4000 u/g , the jacket is heated to control the temperature between 83 °C and liquefy for 70 minutes to obtain cone-pump gelatinized mash; the jacket is passed into cold water, the gelatinized mash is cooled to 51 °C, and the pH value is adjusted with phosphoric acid and controlled between 5.6; After adding 3200g of saccharifying enzyme with an enzyme activity of 100000 u/g and 64kg of red yeast rice powder for brewing into the mashed mash, stirring and mixing for 6 h of saccharification, after saccharification, liquid mashed mash was obtained; It is transported to the main fermentation tank, and the temperature of the liquid cone-pump mash is lowered to 28-30°C during the transport process.

3. Preparation of semi-solid cone chestnut mash:

1) Steamed Cone Chestnut Rice: Soak 1200kg weight portion of 20-30 mesh Cone Chestnut Coarse powder in water for 8 hours, drain the water, and pour it into a rice steamer for continuous steaming to obtain cooked Cone Chestnut Coarse powder clinker ;

2) Saccharification by nesting: Cone and chestnut coarse powder clinker is sprayed by conveyor belt to absorb water, fan is blown for cooling, and the temperature of cone and chestnut coarse powder clinker is controlled at 38-40℃. Each saccharification tank is loaded with 40kg of cone chestnut coarse powder. The steamed cone chestnut coarse powder clinker is poured into the saccharification tank, and 1kg of Rhizopus koji and 3kg of monascus powder for brewing are added. Mix well, press flat, and dig a well in the middle. nest, and perform nest saccharification;

3) Rinse the water and pour the tank: after 72h of saccharification in the nest, a small amount of saccharification liquid appears in the well-shaped nest, and each saccharification tank is flushed with 22kg of clean water, and after 24 hours, the mashed mash is obtained. Pour the mashed mash into the mixing tank and stir evenly to form a semi-solid cone chestnut mashed mash.

4. Large-tank fermentation of Cone chestnut red koji wine

(1) Combined mash fermentation: Combine the liquid cone mash and semi-solid cone mash in the main fermenter. The temperature of the main fermenter is controlled between 28 and 30°C, and the mash is added to the main fermenter after mashing. 6% Angel rice wine high-activity dry yeast liquid of the mash volume is fermented in a large tank;

The volume ratio of the liquid cone mash and the semi-solid cone mash in the main fermentation tank is 2:1;

(2) Feed-feed fermentation: After 50h of fermentation in the large tank, the same volume of semi-solid cone chestnut mash is added to carry out feed-feed fermentation. Continue to ferment 6d after feeding, when fermentation mash alcohol content reaches 15.4%vol, obtain main fermentation mature mash;

(3) Post-fermentation: The mash pump is used to transport the main fermentation mature mash to the post-fermentation tank. After the tank is full, the fermented mash is cooled to 14-15°C with ice water for low-temperature post-fermentation aging. During post-fermentation and aging, from the 6th day, sterile air was introduced for micro-aerobic post-fermentation and aging. Once every 3 days, 1 hour each time, the ventilation rate is 0.01~0.03m ³ /(m ³ ·min), that is, 0.01~0.03 cubic meters of sterile air per minute per 1 cubic meter of fermented mash, after 38 days Fermentation and aging to promote aging and ripening to obtain mature cone chestnut wine mash.

5. Post-processing of mature cone chestnut wine mash

(1) Press filtration: The mature cone chestnut wine mash is pumped to a filter press for pressure filtration, and the distiller's grains and the cone chestnut red yeast liquor are separated. Adjust the sugar, acid and wine components of Cone chestnut red yeast rice wine according to the internal control standards of the product;

(2) Jianjiu: Cone chestnut red yeast rice wine with adjusted sugar, acid and wine components is transported to the decoction tank, heated to 85°C, and maintained at a constant temperature for 30 minutes;

(3) Storage in jars: Put the fried juicy chestnut red koji wine into a clean jar, seal the jar, and store it for 1 to 3 years after the soil of the jar is dry.

(4) Blending finished product: extract the aged cone chestnut red koji wine from the wine jar, and blend it into an alcohol content of 13% vol, a sugar content of 25g/L in terms of glucose, and an acidity of lactic acid adjusted with quicklime water. The acidity is 3.8g/L. After blending and adjusting the components, it is the finished Cone chestnut red koji wine.

The finished Cone chestnut red koji wine has a bright orange-yellow appearance, with the unique aroma of red koji wine and the chestnut aroma of cone chestnut, elegant and refreshing, low but not light, soft and round. The product standard conforms to the sensory and physicochemical hygienic indicators of refreshing rice wine in GB/T 13662-2008. After filling and bottling, and sterilizing with hot water at 85°C for 30 minutes, the finished product is sold.

Claims (10)

1. a preparation method of Cone chestnut red koji wine, is characterized in that: 1) Dehulling the cone chestnut, using a chopper to cut the cone chestnut into cone chestnut particles, drying in the sun and using a pulverizer to pulverize in batches, the first batch, after pulverization, obtains 20-30 mesh cone chestnut coarse powder; After the second batch is pulverized, 40 mesh cone chestnut fine powder is obtained; 2) Preparation of liquid cone chestnut mash: Take 1000 parts by weight of cone chestnut fine powder, add 3.5 times of water by weight, put it into a gelatinization pot, add α-amylase with an enzyme activity of 4000 u/g, and heat the jacket to control the temperature between 80 and 90 °C. Continue to liquefy for 70 minutes to obtain cone-pump gelatinized mash; pour cold water into the jacket, cool the gelatinized mash to 50-53°C, and use phosphoric acid to adjust the pH value and control it between 5.0-5.6; in the cone-pump gelatinized mash After adding saccharifying enzyme with an enzyme activity of 100,000 u/g and red yeast rice powder for brewing, stirring and mixing for 6 hours of saccharification, after saccharification, a liquid cone chestnut mash was obtained; the liquid cone chestnut mash was transported to the main fermentation tank, and the conveying process was reduced. The temperature of the liquid cone chestnut mash is kept at 28-30℃; 3) Preparation of semi-solid cone chestnut mash: Soak 500-600 parts by weight of 20-30-mesh cone chestnut coarse powder in water for 6 to 8 hours, drain the water, and pour it into a rice steamer for continuous steaming to obtain a well-cooked cone chestnut coarse powder clinker; Cone chestnut coarse powder clinker is sprayed by conveyor belt to absorb water, fan is blown for cooling, and the temperature of cone chestnut coarse powder clinker is controlled at 38-40 ℃; pour cone chestnut coarse powder clinker into saccharification tank, add Rhizopus koji and brewing Red yeast powder, mix well and press flat, dig a well-shaped nest in the middle, and make a nest for saccharification; After 72 hours of saccharification in the nest, a small amount of saccharification liquid appeared in the well-shaped nest, flushed into clear water, and after 24 hours, the mashed mash was obtained. 4) The main fermentation of Cone chestnut red yeast rice wine: The liquid mashed mash and the semi-solid mashed mash are combined in the main fermentation tank, the temperature of the main fermentation tank is controlled at 30-32 ° C, and the mash is added to the main fermentation tank. Angel rice wine with a volume of 6% of the mashed mash is added. High activity dry yeast liquid for main fermentation; After the main fermentation for 50h, add the semi-solid mashed mash in equal volume with the mash fermentation and carry out 6d feeding fermentation to obtain the main fermentation mature mash; 5) Post-fermentation: Use the main fermentation tank jacket to pass ice water to cool down the mature fermented mash to 14-15 °C, use a mash pump to transport the cooled main fermentation matured mash to the post-fermentation tank, maintain 16-18 °C for low-temperature post-fermentation and aging; During the fermentation and aging, from the sixth day when the mature fermented mash enters the post-fermentation tank, sterile air is introduced every 3 days to carry out the micro-aerobic post-fermentation and aging treatment, and after 35 to 40 days of fermentation and aging, the mature cone chestnut wine mash is obtained; 6) Post-processing of the mature cone chestnut wine mash: The mature cone chestnut wine mash is subjected to conventional pressure filtration, and the cone chestnut red yeast liquor liquor is obtained after separating the cone chestnut distiller's grains; Cone chestnut red yeast liquor is transferred to the decoction tank after routine adjustment of sugar, acid and wine components, heated to 85°C, and maintained at a constant temperature for 30 minutes for decoction; put into the wine jar, stored in storage for 1 to 3 years; From the wine jar, extract the cone chestnut red koji wine, and after blending and adjusting the acidity, it is the finished cone chestnut red koji wine. 2. the preparation method of a kind of Cone chestnut red yeast rice wine according to claim 1, it is characterized in that described adding alpha-amylase, the addition is 1～1.5‰ of the weight of Cone chestnut fine powder. 3. the preparation method of a kind of Cone chestnut red koji wine according to claim 1, it is characterized in that described adding saccharifying enzyme, and the addition is 2～3‰ of the weight of Cone chestnut fine powder. 4 . The preparation method of Cone chestnut red yeast wine according to claim 1 , characterized in that in step 2), the brewing red yeast rice powder is added in an amount of 4-6% of the weight of the cone chestnut fine powder. 5 . 5. the preparation method of a kind of cone chestnut red koji wine according to claim 1, it is characterized in that the described adding Rhizopus koji, the add-on is 2～2.5% of cone chestnut coarse powder clinker weight. 6 . The preparation method of Cone chestnut red koji wine according to claim 1 , wherein the brewing red yeast rice powder is added in step 3), and the added amount is 6-8% of the weight of the cone chestnut coarse powder. 7 . 7. the preparation method of a kind of Cone chestnut red koji wine according to claim 1, it is characterized in that described flushing into clear water, and the amount of flushing is 50～60% of the weight of Cone chestnut coarse powder. 8. the preparation method of a kind of chili red yeast wine according to claim 1, it is characterized in that step 4) the main fermentation described when liquid chili mash and semi-solid chili mash are merged in the main fermentation tank The volume ratio of the liquid cone mash and the semi-solid cone mash in the tank is 2:1. 9. the preparation method of a kind of Cone chestnut red yeast rice wine according to claim 1, it is characterized in that described every 3 days is passed into 1 sterile air to carry out micro-aerobic post-fermentation aging treatment, every 1 hour, ventilation The amount is 0.01～0.03m ³ /(m ³ ·min). 10. the preparation method of a kind of red koji wine according to claim 1, it is characterized in that described Rhizopus koji is made: the Taiwan Rhizopus strain is connected to test tube PDA substratum activation culture 72h stand-by; Put 80g of 60-mesh rice noodles into a 500-ml conical flask, put a cotton plug and wrap it in kraft paper, and sterilize it in a pressure cooker for later use; pick the rhizopus hyphae on the slope of the test tube into the conical flask rice flour medium and put it in a 33°C incubator for 48 hours; The rhizopus that has been cultivated in the triangular flask for 48 hours is expanded and cultivated. On the ultra-clean workbench, 40 g of rhizopus in the triangular flask is dug with an inoculating needle, and then inserted into a sterilized basin containing 1kg rice flour. Cover, put it in a 33°C culture room for cultivation, and control the product temperature at 36°C. When it exceeds 36°C, flip the lid to quickly loosen the rice noodles with a sterilization glass rod to cool down, and cultivate for 48 hours.