Preparation And Characteristics Of Monascus Wine

Fruit Wine is low alcohol beverages fermented by fruits with aroma and fruity, featuring high nutrition and the benefits of brain fitness. Combining the traditional craft of red liquor, adding the juice in the brewing process, a new type of Monascus wine was developed. The technological conditions of Monascus wine were optimized. Liquid-liquid extraction method was used to extract the volatile component of Monascus pineapple wine, which quantitative analysed by GC-MS techniques. In addition, quality control of Monascus pineapple wine production process was preliminary studied and a HACCP quality management system was established.Preparation of red yeast rice is the use of indica rice in the traditional craft. The color of ripe red yeast rice was purple with unique odor of red yeast rice. The fermentation results showed that the amylase activity peaked at 1006.5U/g after 6d, the protease activity peaked at 589.7U/g after 7d, the ester enzyme activity peaked at 59.6U/g after 8d. Red yeast rice in Monascus pigment is 852.1U/g, and the Monacolin K content was 1.47mg/g.The best preparation process for red yeast rice pineapple wine was as follows:After milled gelatinization, red yeast rice was added to and preliminary fermented for 48h, then respectively adding pineapple juice, yeast, regulating water ratio of 1:3. Single factor experiments was applied to the amount of red yeast rice added, the amount of yeast added, fermentation temperature, water ratio, the amount of fruit juice added and fermentation time. The optimal technological conditions were determined by orthogonal experiment and the optimum conditions were: the red yeast rice added quantity was 10%, the pineapple dosage was 35%, The amount of adding yeast was 4%, fermentation temperature was 28℃, the ratio of material to water was 1:3 and the fermentation period was 12 days. According to the production process parameters of pineapple wine red yeast, even with other fruit juices instead of pineapple juice (taking added sugar as a total index), the same quality of red yeast rice wine could also be brewed. In the fermentation process of Monascus pineapple wine, the alcoholic level in fermentation broth began to increase significantly from the 3d and peaked at 11.4% after 10d. After that, the alcoholic level did not increase and showed a slight decrease trend. The sugar content decreased during the fermentation process,11 days after the sugar content stabilized at 14.6g/L. The content of total acid and the Monacolin K (8 days after, stabilizing at 23mg/L) increased during the fermentation process. It was reported that Monacolin K had a function of health care.The volatile component of Monascus pineapple wine was analysed by GC-MS techniques.53 kinds of chemical constituents had been identified. This method could be used as effective means to research flavor ingredients of Monascus pineapple wine. Alcohols, esters, acids were the highest contents in Monascus pineapple wine, accounting for 86.84% relative content. The flavor components of alcohols were mainly phenethyl alcohol, methyl alcohol, pineapple alcohol and 4-hydroxyphenyl ethanol. The flavor components of esters were mainly ethyl acetate, ethyl butyrate and palmitate ethyl. The flavor components of acids were mainly isobutyric acid, palmitic acid and butyric acid. These three ingredients and other components worked together to form a unique wine and fruit flavor of Monascus pineapple wine. Alcohol pineapple and pineapple ketone were unique in Monascus pineapple wine. In addition, Monascus pineapple wine also contained three kinds of amino acid esters, which was different from other wine coverage.According to the manufacturing technique of Monascus pineapple wine, a HACCP quality management system was established, which greatly enhanced the quality and safety of Monascus pineapple wine production.