What is the difference between Dakoji and Koji?

The difference between Dakoji and Kokoji is:

1. Difference in raw materials.

Xiaoqu liquor, also known as liquor medicine, is mainly made of sorghum, rice, and grain as the main material of Xiaoqu fermented medicinal liquor, while Daqu liquor is mainly made of barley, wheat, peas as the main material of Daqu fermented liquor, the two raw materials are completely different.

2. Odor difference.

The smell of Xiaoqu liquor is generally more elegant and good, not strong or pungent, while the aroma of Daqu liquor is relatively strong, and the fragrance lingers in the mouth for a long time after drinking.

3. Taste difference.

Xiaoqu liquor is cool and mellow in the mouth, with a natural taste and a soft aroma, while Daqu liquor is fragrant and fragrant in the mouth, mellow in taste, prominent in smell, and sweet after drinking.

4. Difference in size.

The biggest difference between Daqu and Xiaoqu is the difference in size, Daqu is generally called brick Qu, because the finished product has 2-3 kilograms, heavier than a brick, and Xiaoqu is generally much smaller, generally only about the size of an egg or slightly larger, much smaller than Daqu.

5. Differences in production processes.

The production methods of koji liquor are generally divided into two types: solid-state fermentation and semi-solid-state fermentation, but most of the market uses semi-solid-state fermentation, that is, solid-state cultivation and saccharification followed by liquid fermentation and distillation.

The biggest disadvantage of koji sake is that it does not have enough aroma. However, if you use koji for saccharification in the early stage, and add Daqu to liquor after saccharification, you can increase the yield of liquor and enhance the aroma and fullness of the liquor.

For example, if you use Yada koji (fragrant type non-koji) to saccharify, and use sauce-flavored Daqu to liquor, you can get a new taste of liquor that combines clear sauce flavor and flavor. Xiaoqu liquor is flexible in the selection of process flow and brewing raw materials, which can be solid, semi-solid or liquid, the most typical of which is the Xiaoqu fragrant liquor brewing process.

The production method of koji.

The production of koji liquor can be divided into two types: solid-state fermentation and semi-solid-state fermentation. Most of the provinces such as Sichuan, Hubei, Yunnan, and Guizhou adopt solid-state fermentation, which is saccharified in the box and fermented with fermentation, and distillation methods such as Daqu liquor are also used in retort barrels. With sorghum to wrap rice raw materials, it has a higher wine yield, but it is less adaptable to wild plants containing tannins.

Guangdong, Guangxi, Fujian and other provinces adopt semi-solid fermentation, that is, solid-state cultivation is saccharified and then liquid fermentation and distillation. The raw material used is mainly rice, and the sake made has a unique rice aroma. Guilin Sanhua wine is a representative of this type.

In addition, there are still production methods that mix large and small koji, such as Dong wine and drunkard wine, but it is not common.

Summary. Generally speaking, 100 catties of grain will be more suitable to use about catties of koji, and at the same time need to add about 250 catties of water, of course, the amount of koji we use can be adjusted according to the seasonal situation, for example, in summer, due to the increase in temperature, so the amount of koji in catties is better, but the temperature in winter will be relatively low, so the amount of koji can be adjusted to catties.

Kiss! Hello <>

Yes, Dong Liquor, one of the 12 major flavor types of liquor, is a typical representative of the medicinal flavor type of liquor, which is made with a mixture of large and small koji.

I'm for large koji and small koji and sweet koji can you make liquid liquor.

You can't. Can you just use big and small songs?

Yes. The ratio of large and small koji is. Like what. 100 pounds of grain in how many tunes.

Koji: 250-300 catties of water The amount of koji can be determined according to the season, in summer due to the increase in temperature seepage pants, the amount of koji is simple to catty, and the amount of low temperature of the air ridge in winter can be described as catty.

Two kinds of koji, large koji and small koji, are good for liquid liquor. It's still a big song. Ditty. Sweet wine koji. Three kinds of koji are good for sake.

Three kinds of koji are good for sake.

What is the proportion of these three kinds of koji to make wine? Or according to the proportion of 100 catties of grain.

Generally speaking, 100 catties of grain is about a catty of koji, and it is more appropriate to flush the royal koji, and at the same time you need to add about 250 catties of water, of course, the amount of koji we use can be adjusted according to the situation of the Sun Yan Festival in the judging season, for example, in summer, due to the increase in temperature, so the amount of koji in catties is better, but the temperature in winter will be relatively low, so the dosage of koji can be adjusted to catties.

Three tunes. For example, how much to put in the song. How much to put in the big song. How much to put in the sweet wine koji.

Large koji, bran koji, and small koji are used in sake brewing, and the proportion is 20-30%.

The proportion is about 20 percent.

Summary. The original production cycle of Daqu liquor is relatively long, which is more suitable for preservation.

Hello, Daqu wine is more suitable for Oh<>

The difference between Daqu liquor and koji liquor: Daqu is mainly wheat, and sometimes a small amount of peas are added. Generally, the raw materials are crushed and steamed to make koji blocks (brick-shaped), which are naturally fermented.

However, the production of Daqu Nianshan Huai liquor usually uses a large amount of koji, consumes more grain, has a low wine yield, and has a long production cycle, so the production of liquor with Daqu is mostly limited to general high-quality products. Collapse.

The original production cycle of Daqu liquor is relatively long, which is more suitable for preservation.

In addition to the differences between koji and koji, the products made from different koji have their own characteristics. Daqu wine, generally koji fragrant Zheng Sun Fu Yu Bo Cong leakage, mellow taste, after drinking the base rotten back to sweet. And koji liquor also has its own characteristics, that is, the wine has a mellow taste and elegant aroma.

The characteristics are different: Dakoji sake usually has a strong aroma and a full body, and it becomes sweet when drunk. For example, Moutai uses high-temperature Daqu; Fenjiu is used for medium-temperature Daqu.

Xiaoqu liquor also has its own characteristics, that is, the taste is mellow and the aroma is elegant, such as Guilin Sanhua Liquor, Guangxi Xiangshan Liquor, Guangdong Changle Yakini, etc. are the main representatives of Xiaoqu Liquor.

Of course, the big song and the small song are also used in combination. For example, Dong Liquor, one of China's eight famous liquors, is a combination of large and small songs. The large koji is used to make glutinous rice, and the small koji is used to make the mash, which is then layered, placed and tied with incense during the distillation process.

Precautions for Dakoji liquor.

The brewing of Daqu liquor is divided into two methods: slag removal and slag continuation, Fenxiang liquor (light flavor liquor) is mostly produced by slag removal method, while Luxiang liquor (strong aroma liquor) and Maoxiang liquor (sauce flavor liquor) are produced by slag continuation method.

According to the different ingredients in the production of raw materials for cooking and distillation, it can be divided into steaming and slag, steaming and slag, mixed distillation and other processes, and the selection of these process methods should be decided according to the aroma and style of the products they produce. It is characterized by highlighting the clear characters and clearing them to the end. In terms of operation, it is required to make the slag clear, the millet clear, and the slag and the millet should be strictly separated and cannot be mixed.

1) Daqu liquor.

Daqu liquor uses Daqu as a saccharification starter agent, and the raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature koji, high-temperature koji and ultra-high-temperature koji. Generally, it is solid-state fermentation, and the quality of the wine made by Daqu liquor is better, and most of the famous and high-quality wines are made from Daqu.

2) Koji.

Xiaoqu is made from rice and is mostly fermented in a semi-solid state, and most of the liquor in the south is Xiaoqu.

Pinyin: dà qǔ jiǔ ; xiǎo qǔ jiǔ

Sentence formation: Daqu wine.

1. The process of Hungerzi biological oxidation ditch for the treatment of Daqu liquor brewing wastewater was introduced, focusing on the operation control system.

2. Yellow water, sake lees and sake tail are the by-products of the production of strong aroma Daqu liquor by solid-state fermentation.

3. In the production of strong aroma Daqu liquor, the quality of the mud cellar has an important impact on the quality of the liquor.

4. Aromatic Daqu liquor is mainly a kind of beverage liquor made from starch substances such as sorghum as raw materials, using Daqu as saccharification and starter agent, and through solid-state fermentation and distillation.

5. A comparative study of Huangtai koji and Deshan Daqu koji was conducted from various aspects.

Koji. 1. The steaming process of glutinous sorghum koji liquor operation method includes soaking grain and steaming grain.

2. The aroma components of light-flavored Xiaoqu liquor are mainly esters and alcohols, followed by organic acids and carbonyl compounds.

3. The key to the technical management of the production of Sichuan Xiaoqu liquor is to strengthen the management of production technology.

4. The operation process of Sichuan Baogu Xiaoqu Liquor includes: steaming grain, cultivating bacteria, mixing grains into the cellar for fermentation and distillation.

5. Xiaoqu is a saccharification starter for the production of Xiaoqu liquor.