Why are there insect eggs in Moutai s koji?

When it comes to China's top liquor, perhaps the first thing that comes to many people's minds is Moutai. But you know what? In the brewing process of Moutai, mosquitoes are involved.

The brewing method of Chinese baijiu is very special. In the traditional liquor brewing process, koji is commonly used as a saccharifying agent. In fact, a lot of the aromas in baijiu come from these distilleries.

In fact, there are wineries that have added a bit of "personal touch" to the production of these wineries. After the development of these characteristics, they have gradually become the unique flavor identity of the liquor brand.

As a cutting-edge existence, the Moutai industry is not inferior in its efforts in the production of koji. One of the most distinctive is the "Aspergillus mosquito" in Moutai Town。Aspergilles mosquitoes are also a type of mosquito.

They especially like the sweetness, especially the taste of cereals mashed by saccharification enzymes. So, in general,The more they are attracted to aspergillus, the better the quality. Moreover, many winemakers often choose this koji that mosquitoes "patronize" because this koji tends to be more mellow than other koji.

In addition, the larvae of Aspergilles mosquitoes have a certain role in promoting the flavor formation of Moutai Xiangjiu. Culex mosquito larvae are rich in protein and react magically with quji during the brewing process。Although the distillery in Moutai Town has not yet discovered the principle of this reaction, in actual operation, the koji liquor consumed by the mosquito larvae does have a special aroma.

The special geographical environment of Moutai Town is also one of the reasons why Moutai cannot be "replicated", in fact, the mosquito mosquito not only brought its descendants to Jiuqu, but also brought some local pollen from Moutai Town to Jiuqu of Moutai. Generally speaking, the koji making in Moutai Town is around the Dragon Boat Festival. At this time, the flowers and plants around Moutai Town had just recovered.

Aspergillus mosquitoes will carry the pollen of these wildflowers into the koji of Moutai, which also gives Moutai a unique flavor. Moreover, not only can the koji eaten by the aspergil mosquitoes be used to make wine, but the koji eaten too much by the aspergil mosquitoes can also be used as koji mothers. In general, this kind of track works better than a normal track.

Because their cellars are together, there may be fermentation for a long time.

Maybe the sanitation link is not done well, so there are some insect eggs.

This is because it takes a long time for Moutai to ferment, and it is normal to have eggs in it.

I think maybe Moutai's koji fermented for a very long time, which is why there are insect eggs.

Because the fermentation of koji needs to rely on the wriggling of insects or something to promote their fermentation.

I think it may be because I didn't pay attention to the brewing process, so there were eggs.

This is mainly because it plays an improvement role in this sake.

It may be that there was some hygiene problem in the process when this batch of wine was brewed.

Probably because there was not a good control during the sake making process, some bugs flew in.

I think the main reason is that this koji needs to be fermented for a very long time, so it is inevitable that there will be insects in it and there will be eggs.

There is koji mold, which breaks down the starch in glutinous rice into glucose, and yeast, which further breaks down glucose into alcohol and carbon dioxide, so that the resulting sweet sake has a sake flavor.

Mold, yeast, and a small amount of bacteria. Rhizopus is mainly used to break down the starch in rice into sweet glucose and maltose. The specific process is that glutinous rice is gelatinized by cooking, and the starch in it is degraded into unfermentable sugar and fermentable sugar by using the strong liquefaction and saccharification ability of Rhizopus, and the process of degrading starch into reducing sugars such as glucose is usually called saccharification.

Yeast fermentation is used throughout the rice wine brewing process to produce alcohol.

Aspergillus yeast.

Aspergillus saccharifies the starch in the grain, which is then fermented into alcohol by yeast.

Why does Moutai have to use a girl to step on the koji? Is it okay to step on it as a big man?

Because the koji needs to be fermented under a certain gravity pressure, the more mellow and fragrant it is, and the weight of the girls just meets this weight, Moutai pays attention to the inheritance of handicrafts, so it is stepped on with the feet of girls.

In fact, this is a rumor, and I want to enhance the mystery of Moutai through this statement. In reality, the production of Moutai does not need to be stepped on by young girls.

Because this strength is just right, and the girl's heart is very delicate and can perform good operations.

Moutai liquor adheres to the traditional process of soy sauce flavor, uses high-quality glutinous sorghum, wheat and water as raw materials, and uses the traditional process of Daqu sauce-flavored liquor to carefully brew, store and blend, without adding any aroma and aroma substances. It has the characteristics of elegant sauce aroma, plump body, mellow harmony, long aftertaste, and long-lasting fragrance in the empty cup.

Wardford Liquor is brewed in the core production area of Moutai Town, Guizhou Province, with local high-quality glutinous sorghum, wheat and water as raw materials, using the unique natural environment of sauce-flavored liquor to brew, using the traditional solid-state fermentation, pure Daqu sauce-flavored process to brew, no added edible alcohol, no added fragrant, flavorful and color-colored substances, with the characteristics of elegant and delicate sauce, mellow and full body, long and clean aftertaste, and long-lasting fragrance in the empty cup.

You don't want to drink it if you know it. The difference between sake is koji, fermentation, distillation of the original liquor, etc., all have an influence. In addition to ethanol, the main ingredient is also some organic substances similar to the spices produced by fermentation, such as ethyl caproate, etc., each wine has its own characteristics, it is difficult to say clearly, composition and proportion.

The microorganisms in the koji are mainly yeast and mold, of which the mold mainly plays the role of saccharification and converts the starch of the rice into glucose.

In the absence of oxygen, the yeast breaks down glucose into alcohol and carbon dioxide.

It can be seen that A is in line with the topic

Therefore, I chose: Bright Burning Sakura A

The most important thing is mold, which mainly plays a role in generating saccharification enzymes and producing rotten and unhealthy flavor substances. There are about 100 types of koji mold. If it is pure yeast, it will not be able to make wine, and it will not be hungry for the unique aroma of various fine wines.

Because you know how to drink, you must drink good wine. First of all, there is no doubt that Moutai is too expensive, and ordinary people simply cannot afford it. The more popular Feitian Moutai is as high as 1499 yuan a bottle in the market, and the hardcover Handi Moutai was sold at auction for 8.9 million yuan a bottle, refreshing the historical record of Moutai auction.

In addition, the market value of Moutai is also relatively high, which can easily cause a situation where the market is in short supplyOrdinary people generally don't drink it often. And the quality and taste of the wine produced by many time-honored wineries in Moutai Town are good, affordable and fair, and if you drink it at home, you can fully meet the demand.

As the saying goes, the building near the water gets the moon first. Locals can easily drink authentic Moutai, not too much and want to change their taste. They usually drink their own home-brewed liquor.

The liquor they drink is based on the better quality base liquor in the seven rounds and stored for a few years before drinking, so in essence, the quality of the liquor they brew is no worse than that of Moutai.

Therefore, the people of Moutai Town, when they drink wine, they either brew it themselves or buy loose wine, of course, as people who have lived in Moutai Town for a long time, the loose wine they buy may not be worse than the beautifully packaged ** expensive for a long time. Because you know how to drink, you must drink good wine.

Why don't people in Moutai Town drink Moutai, and what is the mystery in this? In fact, the reason is very realistic! When it comes to the "scenery" of Guizhou, the famous one is Kweichow Moutai.

Kweichow Moutai, China's famous liquor and the most liquor, has attracted many wine lovers. When entertaining guests, if you can take out a bottle of Moutai, not only is it the extreme respect of the most guests, but also the host's family will feel doubly dignified! But there is one place where people have a very subtle attitude towards Moutai.

China's famous liquor, Moutai in wine. The love of the people of Moutai Town for Moutai is more reflected in the honor and benefits that Moutai brings to the people of Moutai. But not everyone in Moutai can afford to drink Moutai.

There are many factions in Moutai, and the top liquor of the country's top trade is not touched by the common people, and it is really a headache to buy it and spend so much money. Therefore, the appearance that our fantasy of drinking water in Moutai Town is all Moutai bottles is really a bit of a dream.

But Moutai people really live in the taste of Moutai. Moutai Town is adjacent to Chishui in northern Qianbei, where the unique geographical environment and excellent water quality give the natural soil for the koji brewing process, Moutai has its own unique secret recipe, but this secret recipe is not everywhere can produce Moutai.

One side of the water and soil supports the other side. The clear aroma of Moutai is the beauty of the mountains and rivers of Moutai Town, Guizhou. But this kind of beauty is not exclusive to Moutai Distillery.

The aroma of wine is not afraid of deep alleys, and the fragrance wafting out of the streets and alleys of Moutai Town is the fairyland where the fairies in wine dream of bathing. The taste of Moutai is felt by the people of Moutai every day. Moreover, the ancient method of brewing has been passed down to the present day.

Naturally, the residents of Moutai Town themselves know something. There is not so much rush to Moutai.

Why do the locals of Moutai rarely drink Moutai, which is known as the national liquor, what is the secret?

Because it was confiscated.

The original founders and their descendants have long since been driven away.

is alive and will continue to reproduce. Because the main component of glutinous rice is starch, yeast cannot directly use starch to ferment, and needs the amylase produced by the mold in the koji to hydrolyze into simple sugars such as glucose, and then fermented by yeast into alcohol (live yeast is required), and these fungi will slowly die as the alcohol content increases.

Of course, rice wine is rich in nutrients. It has the conditions to allow the fungus to multiply.

Definitely alive. It has the function of fermentation, and its fungus is alive. Only in this way can the sake be fermented well.

I don't think he's going to reproduce, he's not going to live. But at that time, it was his song, which worked for a while, and slowly it died.

Still alive, the wine in rice wine is produced by fungal yeast fermentation, and they have a certain resistance to wine.

Yeast and koji are mainly harmless yeasts, and although a small number of other bacteria and fungi are present, in the process of making steamed bread and sake brewing, the conditions and culture environment are only conducive to the growth of yeast, and it is difficult for other microorganisms to survive.

Yes, we also often make sweet sake koji rice.

It will definitely multiply, otherwise how will it ferment?

Because there are parasites. Many parasites in the digestive tract can obtain energy by digestion in a low-oxygen environment. Female roundworms lay about 240,000 eggs per day; Taenia solium produces about 720,000 eggs per day; Schistosoma japonicum hatches each egg into the snail, and tens of thousands of cercariae can be produced through the proliferation of asexual larvae, and the proliferation ability of single-celled protozoa is greater, indicating that the parasite has enhanced reproductive ability, which is a manifestation of maintaining the survival of the insect species and adapting to natural selection.

Parasites can be large and small, some visible to the naked eye, and some invisible. Because of their small size, large numbers, and ability to withstand harsh environments, there are a lot of insect eggs in our environment, which can contaminate our daily necessities, food, food containers, and hands. Therefore, in order to avoid infection with parasites, hygiene should be taken care of in all aspects.

Most of the insect eggs are brought from plant ingredients, and they are not cooked for long enough due to poor cleaning, especially for stir-fried dishes.

As one of the world's six major distilled spirits, Chinese baijiu, unlike whisky, brandy, etc., is made by adding koji to the brewing process as a starter mixed in grains. Koji plays an important role in winemaking, and the quality of koji directly affects the quality of liquor, so it is said that "koji is the bone of wine".

What exactly is Qu?

What is the role of koji in winemaking?

Why do many wines have koji in their names?

I consulted with a koji maker for you.

Let them tell you the story about the song!

Baijiu is made by fermenting grains.

The grain from which the wine is made is rich in starch.

They are saccharified and fermented in the cellar.

in order to be converted into ethanol and trace components.

And the medium that promotes saccharification and fermentation is koji.

The koji is rich in various microorganisms and biological enzymes.

There are big songs and small songs.

The big bend is made into a brick-like pattern.

Made from barley, wheat and peas;

The koji is spherical.

Rice flour or rice bran is used as raw material.

When the liquor is distilled.

The liquor that is distilled in the first stage is called Touqu.

This is followed by the second and third songs.

The head is curvy, but the wine has a great aroma.

Erqu wine has a small but peaceful aroma.

It is used by many liquor brands in the name of their products.

The main raw materials of koji are wheat and barley.

The koji aroma is rich and pure, and the sweet fragrance is prominent.

The wine produced has a harmonious proportion of trace ingredients.

Clear and sweet, the tail is long, the aroma is positive, mellow and soft.

Liquor tutorial, how to grasp the taste of liquor?

Traditional winemakers say that good wine is inseparable from Jiaquan! When mastered with this brewing technique, the quality of the sake can be improved.