Abstract:In order to satisfy the diversified development needs of rice wine, in this experiment, the screened Monascus was used for Hongqu rice wine fermentation, and the fermentation process of Hongqu rice wine was optimized by the single factor and orthogonal tests, and volatile flavor substances were determined. One mold strain was isolated and screened from Hongqu rice, and according to morphology and ITS sequence identification, the strain was determined was Monascus purpureus (named JXY). Using the Xiaoqu made by this Monascus, active dry yeast as the saccharification and fermentation agent, glutinous rice as the raw material, the Hongqu rice wine produced via the optimized fermentation process was light red in color, clear and translucent, with rich wine aroma and soft fragrance, thereby being a new type of low-alcohol healthy rice wine with a unique style of Hongqu. The optimal process conditions for this Hongqu rice wine were: material-liquid ratio, 1:2.0 (g/mL); fermentation time, 8 d; inoculation volume fraction of Monascus seed liquid, 6‰; pH value, 6.0; fermentation temperature, 28 ℃. Under this optimal condition, the alcohol content of Hongqu rice wine was 13.21%vol, and the sensory score reached the highest 92 points during the evaluation by 10 professionals. Meanwhile, a total of 8 types of ester substances and 82.22% relative content of alcohols were found through the determination of volatile flavor substances. This has a certain guiding effect on the application of Monascus in rice wine brewing and the quality improvement of Hongqu rice wine.
