Objectives To improve the content of monacolin K in rice wine, fermentation properties and monacolin K formation by red yeast rice collected from Southern China were studied while brewing new functional rice wine .
Results Red yeast rice Ⅰ and red yeast rice Ⅲ have fast fermentation dynamics. The content of monacolin K is higher in red yeast rice Ⅰ that can be up to
0.86 ug / ml; the rice wine brewed by the red yeast Ⅰ tasted more coordinated and was found to have better health function.
Conclusions Red yeast rice Ⅰ is more suitable for brewing new rice wine than the other two.
Keywords: red yeast rice • monacolin K • new health function wine • fermentation