Study on the technology of Hong Qu glutinous rice wine by “three koji and two enzymes”combined with active dry yeast under low temperature conditions

This study aimed to solve the technology problem of Fujian traditional Hong Qu glutinous rice wine which aroma is not enough strong and the total ester is low. Through the orthogonal experiment to improve and optimize the fermentation process, the saccharifying ferment which were esterifying monascus, black-skin-red-koji, white koji, saccharifying enzyme, amylase and active dry yeast were used to set up a new process of Hong Qu glutinous rice wine by “three koji and two enzymes”combining new technology of active dry yeast fermentation under low temperature conditions.The results showed that the optimum fermentation conditions were sticky rice∶ water 1∶ 1.1, black-skin-red-koji: 3%, esterifying monascus: 3%, white koji + dry yeast: 0.5% + 0.03%, saccharifying enzyme + amylase: 0.02% + 0.01%, and fermentation time was 32 days.The total ester content of Hong Qu glutinous rice wine had increased approximately 22% ~23% than the traditional technology by above process. And the taste of Hong Qu glutinous rice wine was more mellow, full-bodied aroma compare to the traditional technology.It also can effectively improve the total ester content of Hong Qu glutinous rice, shorten the fermentation period and aging time.