Why is rice wine made red?

This situation is probably caused by mixed bacteria infection. The most common monascus is Monascus, which is also a beneficial bacterium. You can eat it, but the color is a bit scary, which makes the wine look unreal.

The specific reason why monascus appears is that the temperature is too high. The suitable growth temperature of monascus is between 26℃ and 42℃, and its average suitable temperature is higher than that of rice wine koji. That is to say, the temperature must be higher than 26℃ in the place where monascus grows vigorously, and the temperature of brewing should be kept at about 25℃. If the temperature is above 26 degrees and reaches 28 or 30 degrees, the growth rate of monascus is naturally much faster than that of koji. Once you get the upper hand, the normal sweet song will fade and the wine will naturally turn red.

Second, the koji is not pure. Rhizopus is the main strain of normal rice wine koji, and one possibility is that monascus can appear in koji. It is recommended to try other brands of distiller's yeast.

Other Functions of Monascus Monascus is a beneficial bacterium. Monascus, like ordinary distiller's yeast, is actually a kind of distiller's yeast, because starch in grain is their favorite growth environment, and the principle of distiller's yeast is to use some saccharification reactions between various Aspergillus and starch. So monascus often appears on starchy foods, and the most common one is rice.

There is such a thing in the dry-mixed shop, called monascus rice, which is fermented by monascus and various kinds of rice. The main function of monascus rice here is to dye food, such as braised pork and Chili oil. However, the color of braised pork dyed with red rice flour is purple, and the effect is not very ideal. Later, it was not often seen that someone used it or used it with colored soy sauce.

Chili oil dyeing is very common, especially in cold noodles and noodle shops. Pure Chili noodles won't be so bright red, what's more, the Chili pot is just the bottom of Chili noodles, and it is impossible to make the whole pot of oil so red, which has the effect of Redmi.

Monascus rice can be directly used as fermentation raw material and starter besides coloring, but it is usually also used for wine making.

Traditional Chinese medicine value of monascus rice. In traditional Chinese medicine, monascus rice has certain functions of invigorating spleen and stomach, promoting blood circulation, and preventing cholesterol. Red koji wine brewed directly from red koji rice also has these functions. So put it in the Chinese medicine cabinet and it becomes blind Chinese medicine.