Brewing of Glutinous Red Yeast Rice Wine from Puffed Rice

Introduction:

Soaking and steaming process in wine brewing takes lots of time and cost, rice soaking water
main pollutant in brewing processes.

Modified Rice Gelatinization Method

Steamed Rice >> Puffed Rice

Materials:

2 Types Glutinous Rice

Methods：

Preparation of Puffed Rice Method

1) Microwave Puffing Method (Parameter: Microwave Power)

2) Oven Roasting Puffing Method (Parameter: Temperature)

Preparation of Steamed Rice Method

3) Conventional Steaming Method (Parameter: Temperature)

Fermentation Method:

Traditional Steamed Rice Fermentation Method:

i) Batch Fermentation：
1) One batch feeding method
- Cooled steamed rice + rice leaven + red yeast rice + amylase +diastatic enzymes
- Added water & lactic acid, adjust pH & temperature, fermented 17 days

ii) Fed Batch Fermentation:

2) Two batch feeding method
- Divided fed into two batches, 2nd batch added after 16 hours

Puffed Rice Fermentation Method:

3) One batch feeding method

- Cooled puffed rice + rice leaven + red yeast rice + amylase +diastatic enzymes
- Added water & lactic acid, adjust pH & temperature, fermented 17 days

iii) Fed Batch Fermentation:

4) Two batch feeding method
- Divided fed into two batches, 2nd batch added after 16 hours

Analysis:

1) Scanning electron microscopy observation

2) Pasting properties of puffed rice
3) Expansion ratio & hydration properties of puffed rice
4) Degree of gelatinization, measuring the reducing sugar after enzymatic
saccharification
5) Comparison of the major indices of fermented wine :Ethanol %, total acid %, pH,
reducing sugar, amino acid nitrogen
6) GC & ICP analysis determine major and minor indices compounds