CN117050829A - Method for improving quality of brewed wine by using red yeast rice semi-solid state method - Google Patents
Method for improving quality of brewed wine by using red yeast rice semi-solid state method Download PDFInfo
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- 208000028756 lack of coordination Diseases 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
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- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
- 229960004844 lovastatin Drugs 0.000 description 1
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 1
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- 150000002989 phenols Chemical class 0.000 description 1
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Classifications
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for improving the quality of brewed wine by using a semi-solid method by using red yeast rice, and belongs to the technical field of white spirit. The invention provides a method for improving the quality of wine brewed by a semi-solid method by using monascus, which aims at improving the contents of main esters, acids and beta-phenethyl alcohol in the white wine brewed by the semi-solid method, and comprises the following steps: taking sorghum, rice, glutinous rice, wheat and corn as raw materials, grinding and soaking, steaming and boiling, spreading and cooling to below 35 ℃, adding mixed yeast of red yeast, bai Jiuqu, jinxiangba and bran yeast for saccharification, mixing with fermentation water, fermenting and distilling to obtain white wine. According to the invention, the raw materials are crushed and sieved to improve the starch utilization rate, and the red yeast rice, the bran koji, the Bai Jiuqu and the golden larch are mixed according to a proportion, so that the saccharification and esterification capability and the quality stability of the ferment are effectively improved, the contents of main esters, acids and beta-phenethyl alcohol in the white spirit are obviously improved, the aroma coordination of the wine body is improved, and the quality of the obtained wine is improved.
Description
Technical Field
The invention belongs to the technical field of white spirit, and particularly relates to a method for improving the quality of brewed wine by using a red yeast rice semi-solid method.
Background
The distiller's yeast is a crude enzyme preparation and a microbial carrier for brewing and fermentation, and provides necessary fermentation power and flavor precursor substances for brewing. The traditional distiller's yeast is mainly made by experience, the development of the production process of the distiller's yeast faces a plurality of challenges, the labor intensity of production work is high, and the quality inconsistency is caused by the influence of unstable factors such as weather, seasons and environment in the production process. With the development of large-scale starter propagation, commercial distiller's yeast is increasingly used for white spirit production. The commercial distiller's yeast has stable manufacturing environment, single microorganism of the yeast, but the variety of flavor substances in the fermented wine is easy to be reduced, the content of aroma substances such as ethyl lactate, ethyl caproate, ethyl butyrate, beta-phenethyl alcohol and the like is low, and the typical aroma of the wine is insufficient.
Red rice, also called Dan qu, contains various enzymes including saccharifying enzyme, acid proteinase, esterifying enzyme, etc., and is metabolized to produce gamma-aminobutyric acid, lovastatin, etc. active substances during fermentation. Studies show that hydrolase produced by monascus can break cell wall structure, break chemical bonds of interaction of phenols and other substances, promote release of polyphenol active ingredients of plant matrixes or cereal foods, and effectively improve functionality of wine bodies. The red yeast rice is rich in microorganism, and comprises core flora brewed by Lactobacillus, wickehansenium, monascus, and bacillus with part flavoring property.
Ethyl lactate, ethyl caproate, ethyl butyrate and ethyl acetate are one of the flavor skeleton components of the white spirit, and the quality of the white spirit is reduced due to the reduction of the contents of esters and acids, so that the fragrance of the white spirit is inconsistent. Therefore, it is an important technique to increase the ester content of the semi-solid brewed wine.
CN106359371a discloses a method for increasing the content of ethyl lactate in mechanized white spirit, but the method is limited to a solid white spirit production process, and does not relate to a liquid white spirit production process. CN103937642a discloses a method for producing high-acid high-ester small-tune flavoring wine, which increases esters and acids generated in the brewing production process by prolonging the fermentation time, and has the limitation that the substances to be increased are mainly acetic acid and ethyl acetate, and the prolonged fermentation time increases the production cost and is unfavorable for mass production of base wine. CN109207306B discloses a brewing method for improving the ethyl lactate content and reducing the fusel oil content of rice-flavor white spirit, which comprises the steps of expanding and culturing rhizopus oryzae step by step, preparing mixed yeast with small yeast as a starter, and improving the quality of the white spirit by changing the production process.
Disclosure of Invention
In order to solve the defects and shortcomings of the prior art, the invention provides a brewing method for improving the contents of main esters, acids and beta-phenethyl alcohol in the white spirit brewed by using a red yeast to cooperate with white distiller's yeast, jinxiangba and bran koji.
The invention provides a method for improving the quality of brewed wine by a semi-solid method by using monascus, which comprises the following steps:
A. taking sorghum, rice, glutinous rice, wheat and corn as raw materials, and sequentially grinding and soaking to obtain five-grain powder;
B. steaming five-grain powder, spreading to cool to below 35 ℃, adding mixed yeast for saccharification to obtain saccharified grains; the mixed yeast is prepared from red yeast, bai Jiuqu, jinxiangba and bran yeast according to the mass ratio of 12.5-15: 2-3: 0.5 to 1.5: 2-3;
C. mixing the saccharified grains with fermentation water, fermenting to obtain mash, and distilling the mash to obtain Chinese liquor.
In the method for improving the quality of the wine brewed by the semi-solid method by using the monascus, in the step A, the mass ratio of the sorghum to the rice to the glutinous rice to the wheat to the corn is 34-38: 20-24: 16-20: 14-18: 6 to 8.
In the method for improving the quality of the wine brewed by the semi-solid state method by using the monascus, the soaking temperature in the step A is 20-25 ℃.
In the method for improving the quality of the wine brewed by the semi-solid method by using the monascus, in the step A, the soaking time is 2-6 hours.
In the method for improving the quality of the wine brewed by the semi-solid method by using the monascus, in the step B, the dosage of the mixed koji is 3-8% of the total mass of the raw materials.
In the method for improving the quality of the wine brewed by the semi-solid state method by using the monascus, in the step B, the saccharification temperature is 30-35 ℃.
In the method for improving the quality of the wine brewed by the semi-solid state method by using the monascus, in the step B, the saccharification time is 10-14 hours.
In the method for improving the quality of the wine brewed by the semi-solid state method by using the monascus, in the step C, the dosage of the fermentation water is 1.5-2 times of that of the raw material.
Wherein, in the method for improving the quality of the wine brewed by the semi-solid state method by using the monascus, the fermentation temperature is 28-30 ℃.
The method for improving the quality of the brewed wine by using the monascus to improve the semi-solid state method is characterized by comprising the following steps of: in the step C, the fermentation time is 8-11 days.
The invention has the beneficial effects that:
according to the method, the raw materials are crushed and sieved to improve the starch utilization rate, the red yeast rice, the bran yeast rice, the Bai Jiuqu and the Jinxiangba are mixed according to a proportion, a microbial brewing system is changed, the contents of ethyl acetate, ethyl caproate, ethyl butyrate and beta-phenethyl alcohol in the white wine are obviously improved through the synergistic effect of the yeast medicines, the fragrance coordination of the wine body is improved, the quality of the obtained wine is improved, and the wine yield is not reduced; the method has the characteristics of short fermentation time, simple and controllable operation, stable distiller's yeast quality, stable fermentation performance, balanced quality of obtained products, and insusceptibility to environmental factors such as seasons.
Drawings
FIG. 1 is a graph showing the variation of gas production during fermentation for examples 1 and 2 and a control.
Fig. 2 is a diagram comparing the sensory evaluation of examples 1 and 2 with that of the control.
FIG. 3 is a cumulative plot of the ratio of various material levels in brewed wine over control under different conditions.
Detailed Description
In particular to a method for improving the quality of brewed wine by using red yeast rice semi-solid method, which comprises the following steps:
A. taking sorghum, rice, glutinous rice, wheat and corn as raw materials, and sequentially grinding and soaking to obtain five-grain powder;
B. steaming five-grain powder, spreading to cool to below 35 ℃, adding mixed yeast for saccharification to obtain saccharified grains; the mixed yeast is prepared from red yeast, bai Jiuqu, jinxiangba and bran yeast according to the mass ratio of 12.5-15: 2-3: 0.5 to 1.5: 2-3;
C. mixing the saccharified grains with fermentation water, fermenting to obtain mash, and distilling the mash to obtain Chinese liquor.
In the method, five grains of sorghum, rice, glutinous rice, wheat and corn are used as raw materials, and the mass ratio of the sorghum to the rice to the glutinous rice to the wheat to the corn is controlled to be 34-38: 20-24: 16-20: 14-18: 6-8, and crushing and sieving the raw materials to improve the utilization rate of starch.
In the step A of the invention, the soaking temperature is 20-25 ℃; the soaking time is 2-6 h. During soaking, water of 2-4 times of the volume is adopted, and grains are immersed.
The method mixes commercial red yeast, bran yeast, bai Jiuqu and golden-flavor master according to a certain proportion to obtain mixed yeast, strictly controls the medicinal amount of each yeast, effectively improves the saccharification and esterification capacity of a starter, improves the stability of the quality of the starter by using commercial distiller's yeast, changes the brewing system of microorganisms by combining a plurality of enzymes rich in the red yeast with the bran yeast, bai Jiuqu and the golden-flavor master, can efficiently catalyze the generation of acid substances and combine with alcohol to generate corresponding ester substances, and obviously improves the content of ethyl acetate, ethyl caproate, ethyl butyrate and beta-phenethyl alcohol in white spirit by the synergistic effect of each yeast, improves the aroma coordination of wine bodies, improves the quality of the obtained wine and does not reduce the wine yield. In the step B of the invention, the dosage of the mixed yeast is controlled to be 3-8% of the total mass of the raw materials through experiments.
Aiming at the specific compound yeast, the saccharification temperature is optimized; in the test step B, the saccharification temperature is controlled to be 30-35 ℃.
In the step B of the invention, the saccharification time is 10-14 hours.
In the step C, the dosage of the fermentation water is 1.5 to 2 times of the mass of water (sterile water) of the raw materials; the fermentation temperature is 28-30 ℃; the fermentation time is shortened to 8-11 days.
The present invention will be described in further detail by way of examples, which are not intended to limit the scope of the invention. The raw materials and equipment used in the embodiment of the invention are all known products and are obtained by purchasing commercial products.
Example 1
A brewing method for improving the quality of brewed wine by using a semi-solid state method by using red yeast rice comprises the following steps:
(1) The five grains after screening are crushed and screened according to the proportion (the weight proportion of each raw grain is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn), grain powder is obtained, 2 times of water is added, soaking is carried out for 4 hours at 20-25 ℃, and then soaking water is separated, thus obtaining fully wetted five grain powder;
(2) The five-grain flour is naturally and aseptically cooled to 30 ℃ after being steamed, and red yeast, commercial Bai Jiuqu, jinxiangba and bran koji (commercial white yeast, jinxiangba and bran koji are all purchased from Angel Yeast Co., ltd.) accounting for 3.8 percent of the total weight of the raw grain are added according to a weight ratio of 12.5:2.5:1:3, mixing the mixed distiller's yeast with the mass ratio, uniformly stirring and saccharifying;
(3) Saccharifying at 30deg.C for 12 hr, adding 1.6 times of sterile water, fermenting at 30deg.C for 9 days, and distilling the mash to obtain Chinese liquor.
TABLE 1 comparison of the content of the Main esters and beta-phenethyl alcohol in the wine obtained in example 1 and the control
TABLE 2 comparison of the major acids content in wine obtained in example 1 and control
Note that: the control sample is white spirit produced under the same process without adding red yeast, and the addition amount of the control sample mixed yeast is calculated according to the percentage of the total weight of the raw grain: the commercial white distiller's yeast consumption was 0.5%, the Jinxiangba consumption was 0.2%, and the bran koji consumption was 0.6%.
Example 2
A brewing method for improving the quality of brewed wine by using a semi-solid state method by using red yeast rice comprises the following steps:
(1) The five grains after screening are crushed and screened according to the proportion (the weight proportion of each raw grain is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn), grain powder is obtained, 2 times of water is added, soaking is carried out for 4 hours at 20-25 ℃, and then soaking water is separated, thus obtaining fully wetted five grain powder;
(2) Naturally aseptically cooling the five-grain flour to 30 ℃ after cooking, adding red rice 1, commercial Bai Jiuqu, jinxiangba and bran koji accounting for 4.3% of the total weight of the raw grain according to 15:2.5:1:3, mixing the mixed distiller's yeast with the mass ratio, uniformly stirring and saccharifying;
(3) Saccharifying at 30deg.C for 12 hr, adding 2.0 times of sterile water, fermenting at 30deg.C for 9 days, and distilling the mash to obtain Chinese liquor.
TABLE 3 comparison of the content of the main esters and beta-phenethyl alcohol in the wine obtained in example 2 and the control
TABLE 4 comparison of the major acids content in wine obtained in example 2 and control
Note that: the control sample is white spirit produced under the same process without adding red yeast, and the addition amount of the control sample mixed yeast is calculated according to the percentage of the total weight of the raw grain: the commercial distillers yeast is 0.5%, the Jinxiangba is 0.2% and the bran yeast is 0.6%.
From the above tables 1 to 4, it can be summarized that the liquor yield of examples 1 to 2 is substantially identical to that of the control sample without adding red yeast, and the fermentation rate at the end of fermentation is also approximately identical, but the ethyl caproate, ethyl butyrate, ethyl acetate and beta-phenethyl alcohol content of the white spirit of examples 1 to 2 are higher than that of the control sample, and the contents are 157 to 275%, 115 to 169%, 130 to 165% and 135 to 180% of the control sample, respectively; the total content of lactic acid, acetic acid, butyric acid and caproic acid in the examples is also higher than that in the control sample, and the content is 116.8% -145.4% of that in the control sample respectively. In terms of mouthfeel, the wine body of the example is mellow, fragrant in smell and harmonious in taste, and is generally superior to the control sample.
Comparative example 1
A brewing method for improving the quality of brewed wine by using a semi-solid state method by using red yeast rice comprises the following steps:
(1) The five grains after screening are crushed and screened according to the proportion (the weight proportion of each raw grain is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn), grain powder is obtained, 2 times of water is added, soaking is carried out for 4 hours at 20-25 ℃, and then soaking water is separated, thus obtaining fully wetted five grain powder;
(2) Naturally aseptically cooling the five-grain flour to 30 ℃ after cooking, adding red yeast rice, commercial Bai Jiuqu, jinxiangba and bran koji accounting for 6.3% of the total weight of the raw grain according to 25:2.5:1:3, mixing the mixed distiller's yeast with the mass ratio, uniformly stirring and saccharifying;
(3) Saccharifying at 30deg.C for 12 hr, adding 1.6 times of sterile water, fermenting at 30deg.C for 9 days, and distilling the mash to obtain Chinese liquor.
TABLE 5 comparison of the content of the Main esters and beta-phenethyl alcohol in the wine obtained in comparative example 1 and the control
Comparative example 2
A brewing method for improving the quality of brewed wine by using a semi-solid state method by using red yeast rice comprises the following steps:
(1) The five grains after screening are crushed and screened according to the proportion (the weight proportion of each raw grain is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn), grain powder is obtained, 2 times of water is added, soaking is carried out for 4 hours at 20-25 ℃, and then soaking water is separated, thus obtaining fully wetted five grain powder;
(2) Naturally aseptically cooling the five-grain flour to 30 ℃ after cooking, adding red yeast rice, commercial Bai Jiuqu, jinxiangba and bran koji accounting for 7.3% of the total weight of the raw grain according to the weight ratio of 30:2.5:1:3, mixing the mixed distiller's yeast with the mass ratio, uniformly stirring and saccharifying;
(3) Saccharifying at 30deg.C for 12 hr, adding 1.6 times of sterile water, fermenting at 30deg.C for 9 days, and distilling the mash to obtain Chinese liquor.
TABLE 6 comparison of the contents of the Main esters and beta-phenethyl alcohol in the wine obtained in comparative example 2 and the control sample
As can be summarized from the above tables 5 and 6, the liquor yield of comparative examples 1 to 2 is substantially the same as that obtained in the process without adding red yeast, but the contents of ethyl acetate and beta-phenethyl alcohol are increased in comparative examples 1 to 2 compared with the comparative examples, and the contents of ethyl lactate, ethyl butyrate and ethyl caproate are decreased by adding red yeast under the conditions of comparative examples 1 to 2. Fig. 3 is a cumulative graph of the content improvement ratio of various substances in brewed wine under different conditions compared with the control sample, and it is known that the content improvement ratio of 4 ester substances and beta-phenethyl alcohol in examples 1 and 2 is obviously higher than that in comparative examples 1-2, and the content improvement effect of the substances is obviously better than that in comparative examples 1-2. In combination with table 7, the olfactory threshold and sensory description of esters and beta-phenethyl alcohol in 46%vol alcohol-water solution, ethyl lactate, ethyl acetate and ethyl butyrate mainly show pineapple fragrance, apple fragrance, sweet fragrance, green melon fragrance and other fruit fragrance, and have important contribution to the flavor of white wine, and the reduction of the content of the substances possibly leads to the reduction of the complex and coordination of the wine body, the poor fragrance of the wine quality and the lack of coordination of the taste, so that the quality of the wine is reduced. Therefore, the red yeast rice, the commercial white yeast rice, the golden fragrance king and the bran koji are combined to achieve better harmony of the wine body, so that the quality of the white wine is remarkably improved.
TABLE 7 olfactory threshold and sensory description of various substances in 46% vol alcohol-water solution
Comparative example 3
A brewing method for improving the quality of brewed wine by using a semi-solid state method by using red yeast rice comprises the following steps:
(1) The five grains after screening are crushed and screened according to the proportion (the weight proportion of each raw grain is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn), grain powder is obtained, 2 times of water is added, soaking is carried out for 4 hours at 20-25 ℃, and then soaking water is separated, thus obtaining fully wetted five grain powder;
(2) Steaming five-grain powder, naturally aseptically cooling to 30deg.C, adding red rice 5% of the total weight of the raw grain, stirring, and saccharifying;
(3) Saccharifying at 30deg.C for 12 hr, adding 1.6 times of sterilized water, fermenting at 30deg.C for 9 days, and distilling the mash to obtain Chinese liquor.
Comparative example 4
A brewing method for improving the quality of brewed wine by using a semi-solid state method by using red yeast rice comprises the following steps:
(1) The five grains after screening are crushed and screened according to the proportion (the weight proportion of each raw grain is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn), grain powder is obtained, 2 times of water is added, soaking is carried out for 4 hours at 20-25 ℃, and then soaking water is separated, thus obtaining fully wetted five grain powder;
(2) Steaming five-grain powder, naturally aseptically cooling to 30deg.C, adding red rice 6% of the total weight of the raw grain, stirring, and saccharifying;
(3) Saccharifying at 30deg.C for 12 hr, adding 1.6 times of sterilized water, fermenting at 30deg.C for 9 days, and distilling the mash to obtain Chinese liquor.
In comparative examples 3 and 4, the alcoholic strength of the fermentation distillation was 32% vol and 18% vol, respectively, which were lower than that of the conventional wine samples, so that it was not possible to use red yeast alone, and the quality of white spirit could be ensured by the combined action of red yeast, commercial white yeast, jinxianba and bran koji.
Claims (10)
1. The method for improving the quality of the brewed wine by using the red yeast rice semi-solid method is characterized by comprising the following steps: the method comprises the following steps:
A. taking sorghum, rice, glutinous rice, wheat and corn as raw materials, and sequentially grinding and soaking to obtain five-grain powder;
B. steaming five-grain powder, spreading to cool to below 35 ℃, adding mixed yeast for saccharification to obtain saccharified grains; the mixed yeast is prepared from red yeast, bai Jiuqu, jinxiangba and bran yeast according to the mass ratio of 12.5-15: 2-3: 0.5 to 1.5: 2-3;
C. mixing the saccharified grains with fermentation water, fermenting to obtain mash, and distilling the mash to obtain Chinese liquor.
2. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step A, the mass ratio of the sorghum to the rice to the glutinous rice to the wheat to the corn is 34-38: 20-24: 16-20: 14-18: 6 to 8.
3. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step A, the soaking temperature is 20-25 ℃.
4. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step A, the soaking time is 2-6 hours.
5. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step B, the dosage of the mixed yeast is 3-8% of the total mass of the raw materials.
6. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step B, the saccharification temperature is 30-35 ℃.
7. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step B, the saccharification time is 10-14 hours.
8. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step C, the dosage of the fermentation water is 1.5-2 times of the mass of the water of the raw material.
9. The method for improving the quality of wine brewed by using red rice and semi-solid state method as claimed in claim 1, wherein the method comprises the following steps: in the step C, the fermentation temperature is 28-30 ℃.
10. The method for improving the quality of wine brewed by using red rice to brew according to any one of claims 1-9, wherein the method is characterized in that: in the step C, the fermentation time is 8-11 days.
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