荞麦红曲酒的酿造

Brewing of red starter buckwheat wine

采用红曲霉固态培养荞麦制曲,液态发酵产洒的方法酿造荞麦红曲酒。固态培养5d的荞麦红曲加水转入液态发酵,添加少量酿酒活性干酵母以及大米根霉糖化液有助于发酵过程,并且使成品酒风味更好。

The red starter was produced by Monascus spp. with solid-state fermentation, while the red starter buckwheat wine was brewed by liquid-state fermentation. Water was added into the buckwheat red starter, which fermented for 5 d, then turned to liquid-state fermentation. A little active dry brewing yeast and rice mash with Rhizopus spp. helped the fermentation process, and made the wine flavor nicer.