鲜姜红曲酒的生产与研制

Production and Development of Fresh Ginger Red Koji Wine

以大米和鲜姜为主要原料、酒药和红曲为糖化发酵剂酿造红曲酒,通过蒸煮、糖化发酵、压榨、煎酒、陈酿、勾兑及调味等工序制得鲜姜红曲酒,并在压榨分离的清酒中添加蜂蜜,以此作为澄清剂和营养改良剂。该酒呈橙红色,清亮透明,具有红曲酒特有的清雅香气,口味协调,鲜甜醇和,微带鲜姜回味,是一种低酒度、高营养且具有保健、养生作用的红曲酒。

Taking rice and fresh ginger as the main raw materials, and wine and red yeast rice as saccharifying, red koji wine is produced by many processes such as cooking, saccharifying, fermenting, pressing, frying and blending. Honey is added as a clarifying agent and nutritional improver in extruded sake. The wine is orange-red, clear, and transparent, with elegant aroma of red koji wine. The taste is mellow, harmonious, fresh and sweet, with the after taste of fresh ginger. It is a kind of fruit and vegetable red koji wine with low alcohol content, rich nutrition, and function of health care.