Why use microorganisms in winemaking Microorganisms in the winemaking process

fermentation, and microorganisms are necessary conditions for fermentation.

C6H12O6 (glucose) --2C2H5OH (alcohol) CO2

The so-called winemaking group actually uses the principle of microbial fermentation, which is basically the same in the East and the West

Now briefly describe the steps, first of all, the raw materials for winemaking are basically grain, some use fruits, such as grapes, etc., and secondly, koji is needed, and generally koji is mainly rich in yeast This microorganism is facultative anaerobic, aerobic respiration under aerobic conditions and multiplies in large quantities, and anaerobic respiration in an anaerobic environment decomposes the glucose in the grain into alcohol and water Mix the koji with the substrate and seal it and store it, and after a period of time, it will produce wine, and this wine will also undergo some treatments such as filtration and disinfection Additional instructions, This is a very primitive method, the composition of the wine has been quantitatively detected, and some large and medium-sized enterprises basically use alcohol blending (using alcohol) Red wine in the West is often stored for a long time, which is also related to their sealing technology, so red wine has the so-called "king of wine" According to my personal experience, the alcohol content of wine in Western Europe is generally not high, and the further you go, the higher the alcohol content, so our wine will have the so-called spicy taste In addition, if alcohol is oxidized, it will produce highly reducing aldehydes, which eventually become carboxylic acids. React with alcohol esterification to form aromatic hydrocarbons, which produce the aroma of wine, while the alcohol content decreases, and as for the color, it is the deposition of plant pigments, which should strictly be filtered

It can be roughly divided into three categories: alcoholic bacteria, also known as old yeast, saccharifying bacteria, and filamentous bacteria.

Alcoholic bacteria: 1. Brewer's yeast: it is divided into upper yeast and lower yeast; 2. Varieties of brewer's yeast; 3. Schizosaccharomyces cerevisiae; 4. Aromatic yeast.

Saccharifying bacteria: Bacteria that convert starchy raw materials into glucose. Strong saccharification power, fast reproduction, good thermal stability, acid resistance, alcohol resistance, no or little production can reduce the amount of methanol production pectinase.

Aspergillus, Rhizopus, Endospora mold, Monascus and Mucor are commonly used in the brewing industry.

Bacteria: Its metabolites have a special effect on the aroma and flavor of liquor, rice wine and wine. In the process of fermentation and brewing, the proper introduction of bacteria can also overcome the shortcomings of the lack of aftertaste of baijiu. Bacteria commonly used in the brewing industry include lactobacillus, acetic acid bacteria, butyric acid bacteria, etc.

The three major microorganisms needed for sake brewing are bacteria, molds, and yeasts. Among them, molds like to live in a low temperature environment of about 30 °, yeast survives in an environment of about 37-38 °, and bacteria responsible for producing incense like to live in an environment of more than 60 °.

The great song of liquor koji.

The emergence of these three kinds of koji is closely related to the development of liquor technology, the earliest is the Shanxi people invented low-temperature Daqu, which is composed of mold, yeast and a small number of bacteria, and the corresponding low-temperature Daqu liquor is a fragrant Fenjiu, because there are fewer low-temperature Daqu aroma-producing bacteria, and its taste is mellow and sweet, but the flavor is also relatively single.

At that time, the liquor making process could be taught, but the koji-making technology was kept secret, so the Jin merchants monopolized the entire liquor industry through koji-making technology for a long time, and the state at that time also indirectly taxed the liquor industry by selling koji, and later the liquor making process was transmitted to Sichuan, due to the high temperature in the south, in a warm and humid environment, it was upgraded to a medium-temperature Daqu. Compared with low-temperature Daqu, medium-temperature Daqu contains more types of microorganisms, which makes the flavor of the wine better and richer, and the common strong aroma liquor, there are more medium-temperature Daqu or medium-to-high temperature Daqu, such as Wuliangye, Luzhou Laojiao, etc., because there are more fragrant-producing bacteria, the taste is more sweet and mellow, and the level of wind and land flavor is also more rich.

Later, it developed to the hotter Guizhou, and the winemakers invented high-temperature Daqu, such as the well-known Moutai Distillery, the front section of its koji-making process is the same as that of Sichuan, the difference is that Moutai has added the high-temperature accumulation process of koji in the later process, and extruded the koji into a deformed pillow qu, because of the geographical conditions of the high natural temperature of Moutai Town, those heat-resistant, thermophilic aroma-producing bacteria are easier to survive and reproduce. The more bacteria eat, the more metabolites it has, the more aromas it produces, and the richer the flavor of the wine.

The time for Moutai to make koji is also very long, the shortest time for the cultivation of koji room is 40 days, and the storage period is more than 3 months, so it can be seen that it is its unique environment that gives microorganisms more suitable living conditions, coupled with the process of making koji at high temperature to form a unique sauce flavor, and the unique floral and fruity aroma of our common Moutai liquor is actually brought by koji.

Microorganisms are a group of microscopic organisms with small individuals and simple structures, mainly including bacteria, actinomycetes, yeasts, fungal and viruses.

With the advancement of science and technology, more than 100 years ago, people began to understand the microorganisms in wine. In the production of liquor, the microorganisms involved in the brewing are mainly molds, yeasts, and bacteria, which exist in the koji, cellar mud, environment and tools, and have an important impact on the quality and yield of Baixibi liquor.

In the production of liquor, microorganisms are required to make or make liquor. These microorganisms have different properties, alternate successively, and work together, and are also affected by the control of production links and seasonal climate change. Under the appropriate microbial conditions of liquor, in order to ensure the yield of liquor, it must be controlled, so that beneficial microorganisms can multiply smoothly and harmful microorganisms can be inhibited.

Microorganisms play a very important role in the brewing process of soy sauce wine. The following are the specific roles of microorganisms in the brewing of soy sauce wine:

1. Saccharification: The main raw material of soy sauce wine is sorghum, and sorghum contains a certain proportion of starch. During the brewing process, saccharifying bacteria convert the starch in sorghum into sugar by breaking down the amylase in the columbar, which provides raw materials for fermentation.

2. Fermentation: The saccharified sorghum is added to the koji material, and the sugar is converted into ethanol and carbon dioxide by yeast fermentation at a suitable temperature and humidity. This process is the main reaction in the brewing of soy sauce liquor, and it is also the key to the formation of alcohol and aromatic substances.

3. Impurity removal: In the brewing process, microorganisms will constantly compete and act with the impurities in the sorghum, and finally exclude them to improve the quality of the wine.

4. Aroma substances: During the fermentation process, some microorganisms will produce various flavor substances, such as acetic acid, caproic acid, butyric acid, etc., which will give the soy sauce wine a unique flavor.

5. Maintain the stability of the liquor quality: During the long-term storage of the liquor, the liquor quality is easy to deteriorate, and microorganisms can participate in the aging process of the liquor, and produce some chemicals through metabolism to maintain the stability of the liquor.

To sum up, the functions of microorganisms in the brewing of soy sauce wine mainly include saccharification, fermentation, impurity removal and production of flavor substances, and the existence and activities of these microorganisms are also the key to the formation of the special flavor and taste of soy sauce liquor.

The air is known as a natural transporter of microorganisms in the soil, water, animals and plants, as long as they are swept into the air, they will be carried away from the original place and fall into other places such as koji-making sites.

Due to the lack of nutrients and sufficient water in the air, microorganisms will not multiply in the air, especially direct sunlight is not conducive to the development of microorganisms. The number and variety of microorganisms in the air are greatly affected by the season, such as more bacteria in winter than in summer, mold and yeast in summer than in winter, etc., so that the objective phenomenon of making "fuqu" and southern koji is better than northern koji appears.

Sauce wine

In the brewing process of soy sauce wine, the most indispensable thing is water, and water is also the transportation channel of microorganisms. The reason why organisms can exist and grow in large quantities in water is that organic matter in water can be used as their nutrients, and the number of microorganisms in water depends on the quality of water. The water source is different, and the types of microorganisms are different.

Most of the microorganisms in natural water are bacilli, and the varieties and quantities of microorganisms in land water are more, mainly bacillus, and the microorganisms contained in sewers are mainly parasitic bacteria and saprophytic bacteria.