What is the koji used by different masters to make yellow essence wine? Does high temperature koji s

Admire the Master's ability to break through the taboo of monks drinking and make it public.

I am a home-brewing expert, and I have been studying winemaking for many years, and I am committed to carrying forward the traditional rice wine home-brewing. I read the message under the mage ** to ask why this wine koji is koji, and I am quite touched, so leave a message, if you are disrespectful, please Master Haihan.

This koji is a raw cooking koji, mostly red, which is a product of more than 10 years and is not a traditional koji. The advantage is that there is no need to steam rice, which is convenient and labor-saving. It's just that such a convenient koji has been difficult to be promoted and recognized by the rice wine industry for more than 10 years.

1 The taste of the wine is poor 2 The undesirable substances such as methanol are high. My understanding is that 1 The saccharification enzyme in raw koji can saccharify raw rice, which shows the domineering and strength of this strain. The koji is the same person, and it should be based on the golden mean, peaceful fermentation, and moderate wine.

2 Because it is different from the traditional open-lid fermentation, this koji is a sealed fermentation, so it is difficult for methanol and other undesirable substances to volatilize during fermentation, and it may be introduced later. The above is a private opinion!

The medicinal properties of Huangjing, Tiandong, and Digupi are all cold, and the cangshu is warm, and on the whole, this medicinal wine is cold, so I prefer what Uncle JT said in Taiwan to use red yeast rice to brew this kind of medicinal wine, red yeast wine is hot, just complementary, and the drinking effect is better. For details of red yeast wine brewing, please refer to the rice wine**tutorial 3 I photographed (Yewang rice wine**). In addition, winter can make the skin bright and maintain youthful vitality.

Details please.

In addition to high-temperature koji, 32 degrees lower koji is more suitable, but it depends on the characteristics of the koji used. The koji I use is 35-38 lower koji. But it's not like you're left alone after the song, and if you overheat after the song, you still have to cool down.

High-temperature koji, medium-temperature koji, Hanoi white koji, etc., are sold in many places in Liangshan, Shandong, and there are hundreds of manufacturers specializing in koji for liquor in Liangshan.

Aromatic? It's best to go to Luzhou Laojiao and buy the best tunes there.

Wine is a special bai time, seasoned for cooking, but mainly with zhi to drink the wine dao

Cooking time, if not.

Proprietary liquor, then replaced with liquor.

genus, the effect will be good.

Mainly because expensive wine is available, generally do not have to think at home cooking such a good wine, you can have wine.

But do the dish, or use.

Now also sells red wine boiled wine, drinks ** cheap wine.

Koji, also known as "liquor medicine", is sold in most food stores. It's lumpy, like broken rice flour pressed out. Each pack of two small pieces, each piece has the size of a mahjong tile (twice as thick as a mahjong tile) can make 6 8 pounds of rice. Note: Not alkali or baking powder!

Speaking of which, this koji fermentation technology is still a great invention in ancient China. There are two microorganisms in koji: gray mold and yeast. Botrytis converts starch into sugar, a saccharification process; Yeast converts sugars into ethanol, the process of liquoration.

Only when these two processes are carried out to the right degree can there be delicious rice wine.

Rice wine, also known as wine brewing, sweet wine. The ancients called it "Li". Southerners love to eat. Many families have to do it during the Chinese New Year.

No, the wine will only become something similar to rice wine after a long time, and we used to mix water in the wine, and after a period of time, you can replace rice wine to cook vegetables.

Koji, also known as "liquor medicine", is sold in most food stores. It's lumpy, like broken rice flour pressed out. Two small pieces per pack, contained.

Yes, but the fermentation speed is relatively fast, and it is easy to grasp without a special koji.

No, there is a difference between the saccharification enzyme and wine yeast of koji for liquor and liquor.

No way. This is because the koji used to make liquor is different from the strains used to make sweet liquor. The microorganisms grown in the koji are mainly molds such as Aspergillus oryzae and Aspergillus niger; In the liqueur medicine, it is a mixture of yeast, rhizopus and saccharifying bacteria.

China's brewing technology has gone through thousands of years of evolution and development, but also after countless generations of Yan and Huang descendants countless times of arduous breakthroughs and innovations, in the history of brewing, there is no change in brewing technology, can be more exciting than the breakthrough of "brewing can be made with raw material", the emergence of raw brewing is a subversive challenge to the traditional process, a metamorphosis innovation, a thorough impact and development, and the core driving force of all this, that is, raw cooking koji.

From the traditional "no medicine, no koji", to the "enzyme preparation with koji" used in raw material brewing in the 90s, to the cultivation method of microbial koji represented by Boda liquor machinery to produce koji, the evolution of this "core power" also reflects the rapid development of modern science.

There are dozens of new technology brewing technology promotion units in the country, but only 2 or 3 master the cultivation method of microbial koji, and can have a huge microbial engineering facilities, can produce and sell microbial koji enterprises in the Central Plains, only broad liquor machinery, now the quality coefficient of several common koji is compared as follows:

Yield, taste, taste.

Degree of stability. Traditional koji.

The enzyme activity is poor, so it decomposes.

The starch ability is not strong, out.

The wine content is only 40%-50%.

There are many strains in medicinal herbs, so the taste is fuller.

The process operation is difficult to control and the stability is average.

Generally raw cooking koji.

The enzyme activity is strong, and the wine is produced.

The rate can reach 90%.

The number of strains is small, and the taste is very thin.

It is difficult to ensure the quality of enzyme preparations, so the wine is high and low, and it is very unstable.

Microbial koji.

The enzyme activity is very strong, and the wine is produced.

The rate can reach more than 94%.

The strains are abundant.

The palate is very full.

Photoelectric selection, long vitality cycle, no vacuum packaging, wine yield is very stable.

The comparison shows that the microbial koji of Boda wine machinery is the best new technology koji in China in terms of wine yield, taste and stability of wine.

Since our customers come from all over the world, different regions, different climates and a variety of different grains in the production will affect the yield and taste of koji, in order to ensure that every student has the best fermentation effect, Boda Liquor Machinery has also developed three series of koji (sorghum, corn, rice), three varieties of koji (high temperature, low temperature, general-purpose), and it is also the enterprise with the most complete varieties of koji in China.

Raw cooking koji for solid-state brewing is not as good as block koji, that is, medium and high temperature koji. Dakoji contains a variety of enzymes, and the taste and quality of the sake are better. The yield of alcohol depends on the saccharifying power and liquefaction power of the koji, not the type of koji used.

It depends on what brand of koji it has! The quality of raw cooking koji depends on the recipe inside.

Raw cooking koji saves a lot of manpower and material resources, and the wine yield is much higher than that of clinker, but the taste is second only to clinker. You are welcome to talk to me.

I have done raw brewing, you don't have to be superstitious that anyone recommends raw brewing and equipment to you, and now the units that are still engaged in the promotion of raw brewing technology are making money by selling equipment. Now the solid-state fermented koji medicine can reach 50% of the wine yield, if you add a little saccharification enzyme, the wine yield can reach 70% (just drink the head, chest tightness and want to vomit), self-produced and self-sold can not add saccharification enzyme.

Wine fermentation is a function of yeast, and in order to increase the fermentation rate, it will not hurt to add some yeast.

This can be operated.

Koji generally refers to the fermentation of liquor.

Koji is not edible, koji is used to ferment liquor, there are a large number of microorganisms growing on the koji, as well as enzymes secreted by microorganisms (amylase, saccharification enzyme and protease, etc.), enzymes have a biocatalytic effect, can accelerate the transformation of starch and protein in grains into sugar and amino acids.

Sugars, under the action of yeast enzymes, are broken down into ethanol, i.e., alcohol. Tillers also contain many of these enzymes, which have a saccharifying effect. The starch in the tiller itself can be converted into sugar, which can be converted into ethanol under the action of yeast.

Yes, isn't koji yeast??? Eating it can also help digestion.

No, that's for fermentation.

Added: Sake rice dumplings, generally written as koji. In the white rice that has been intensively steamed, the conidia of Aspergillus are moved in, and then the heat is kept warm, and the mycelium grows luxuriantly on the rice grains, which is called koji.

The starch of rice is saccharified by the powerful action of the amylase of Aspergillus, so it has been used as a raw material for sugar along with malt since ancient times, and has been used to make liquor, sweet sake, and soybean paste. Those who use wheat instead of rice are called wheat koji.

No, the ordinary koji we sell here is used to ferment rice wine, and that stuff can't be eaten directly.

Blood-red koji and mixed with wine can be drunk, and drinking it can cure stomach problems.

If you're hungry, you can eat all the soil, not to mention koji.

The elderly said that they could eat it, and my children also ate it, and they didn't eat before, but then every time they made milk powder, they washed half of it into the milk powder, and they had an appetite after eating it for a few days, and now they put it in a steamed egg. After eating for more than 20 days, my appetite has improved and my body has grown.