What kind of koji is good for making liquor? What kind of koji is good for making rice wine

The first step is to determine the aroma profile of the wine you need to make and the quality of the wine. For example, to brew sauce-flavored liquor, you need to use Daqu, and rice-flavored and light-flavored liquor usually use Xiaoqu (wine cake powder). In addition, different flavor types of liquor also need to cooperate with different fermentation processes.

For example, the sauce-flavored liquor pays attention to "12987", that is, "one production cycle a year, two feeding, nine times of cooking, eight times of fermentation, and seven times of wine extraction". The most important thing is the year of the cellar mud in the cellar pond, the longer the year, the more microbial species and quantities the cellar mud is rich, and the more the liquor has the characteristics of strong aroma liquor. Relatively speaking, the easiest of them is the brewing of light-flavored and rice-flavored liquor, and the required koji is Xiaoqu (liquor cake powder), and the brewing process can be summarized in three steps: saccharification, fermentation, and distillation.

Speaking of which, you will understand, what kind of koji is good for making liquor? Which brand of koji is good? The answer is to first determine the flavor type of liquor you need, choose the right type of koji you need, and then determine the brand, suitability and brewing process of the desired koji.

Since more than 70% of China's liquor is fragrant and rice-flavored liquor

Raw and cooked high-yield koji.

It is currently the only clinker high-yield koji. It is a pure biological compound preparation, which can completely saccharify any biological starch and completely ferment the sugar into wine. It has the advantages of high wine yield (50 degree liquor, 70%-75% corn, 90%-95% rice), labor-saving, time-saving, fuel-saving, etc., and the taste of the liquor produced is better than that of traditional small pot wine.

It has the advantages of high yield of raw material koji, high wine yield (50 degree liquor, 70%-80% corn, 90%-100% rice), no raw taste, peculiar smell, fast fermentation, high temperature resistance, thorough fermentation, and the taste of traditional liquor.

All the liquor koji is the best Daqu, Daqu microbial species and content are very rich, many famous liquor in China are fermented with Daqu, Daqu fermentation cycle is longer, the taste is better, the ingredients are very rich;

The second is Xiaoqu, which has strong liquefaction, short fermentation cycle, clean taste, high yield, and good quality as long as the sanitary conditions are good;

The inferior is the bran koji, which has stronger saccharification power and liquefaction power, and higher yield, but because it contains fewer corresponding aromatic strains, the wine quality is poor;

To divide the fragrance type. Sauce flavor type: high-temperature koji, multi-strain compound koji; Strong fragrance type: medium and high temperature koji, compound enzyme preparation; Fragrance type: medium-temperature koji, bran koji, each flavor type of liquor has different requirements for koji.

Can you still use it after a long time?

A detailed classification of various types of koji.

Daku: traditional Daqu, strengthened Daqu (semi-purebred), purebred Daqu.

Xiaoqu according to the inoculation method: traditional Xiaoqu and purebred Xiaoqu.

Tang Sanjing koji. Not only does it have the yield of the new process (100 catties of rice out of 50 degrees of wine, about 85 catties, but it can also be classified according to these standards.

By use: rice wine koji, liquor koji, sweet wine medicine, according to raw materials: bran koji, rice flour koji, liquid koji.

The main raw materials for making koji are wheat and rice, so koji is also called wheat koji and rice wine koji.

Hello, glad to be able to your question, make rice wine with barley koji is the best. There are many types of koji, and the most commonly used ones are big koji, small koji, red koji, wheat koji, bran koji, etc., so what kind of koji is good for making rice wine? It is mainly barley koji, and it is the earliest koji used in China.

There are many raw materials for making barley malt, some of which are moldy with grains, some with barley, and some with wheat.

Summary. Dear, it is best to use wheat koji and red yeast to make rice wine, and the wine made from these two kinds of koji has the most perfect taste.

Dear, it is best to use wheat koji and red yeast to make rice wine, and the wine made from these two kinds of koji has the most perfect taste.

There are many types of koji, but the most common ones are large koji, small koji, red koji, barley koji, and bran koji. Wheat koji is the earliest koji used in China, but the yield of wheat koji to make rice wine is not high, and the fermentation time is long, but it is simple and easy to operate, so the use range is also wide, and many people will use wheat koji to make rice wine. However, in Zhejiang, Fujian, and Jiangsu, red yeast rice, glutinous rice and water level raw materials are used, and no other ingredients are added, and the unique red yeast rice wine is made by artificial natural fermentation.

Both of these types of koji are the best solutions that have been tested many times by their predecessors, so whether you choose barley koji or red koji, they are the best choice at present.

Summary. The types and contents of koji microorganisms are very rich, and many famous and high-quality liquors in China are fermented with Daqu, which has a long fermentation cycle, good taste and rich ingredients;

The second is Xiaoqu, which has strong liquefaction, short fermentation cycle, clean taste, high yield, and good quality as long as the sanitary conditions are good;

The inferior is the bran koji, which has stronger saccharification power and liquefaction power, and higher yield, but because it contains fewer corresponding aromatic strains, the wine quality is poor;

What kind of koji is good for brewing liquor.

Hello, I am your summer teacher is happy to serve you, your question I have received, after reading will reply in a timely manner, after asking, because the list is too much will be answered in turn, will not not be a clever roll, please wait for filial piety!

Omaji is the best. The types and contents of koji micro-sheng are very rich, and many famous and high-quality wines in China are fermented with Daqu, which has a long fermentation cycle, a good taste of He Tangerine, and a very rich core of ingredients; The second is Xiaoqu, which has strong liquefaction, short fermentation cycle, clean taste, high yield, and good quality as long as the sanitary conditions are good; The inferior is the bran koji, which has stronger saccharification power and liquefaction power, and higher yield, but because it contains fewer corresponding aromatic strains, the wine quality is poor;

When the conidia of koji mold are transferred to the white rice that has been strongly cooked, and then it is kept warm, the mycelium grows luxuriantly on the rice grains, which is called koji. The amylase produced by Aspergillus saccharifies the starch in rice, so since ancient times, it has been used as raw sugar along with malt to make liquor, sweet wine, and soybean paste. Those who use wheat instead of rice are called wheat koji.

Method: Raw material crushing: put barley percent.

Six. 10. Forty percent of the peas are proportionally matched, mixed and crushed, and only 20 to 30 percent of the fine powder that is required to pass through a 20-hole sieve. Stepping on the koji: the powder is mixed with water, and the koji is stepped on by Zhongshan Hong in the koji mold, and the water content of the blank is 36 to 38%, which requires the stepping on the smoothness and fullness.

Arrangement of the room: The temperature of the koji room is pre-adjusted at 15 to 28 degrees Celsius, the ground is covered with rice husks, and the koji billets are transported into the room and arranged in rows, with an interval of 2 to 3 cm, reed stalks are placed on each layer, and then a layer of koji blocks is placed on top of it, a total of three layers.

Daqu is made of wheat, barley and peas as raw materials, which are crushed and mixed with water and pressed into brick-like koji blanks, and cultivated under the temperature and humidity of artificial digging. Daqu contains a variety of microorganisms such as molds, yeasts, bacteria, etc., and is a mixed (enzyme) preparation of multiple bacteria, and the type and number of microorganisms it contains are affected by factors such as raw materials, temperature and environment for making koji. Because Dakoji contains a variety of microorganisms, a wide variety of metabolites are formed during the fermentation process of sake brewing, and various flavor components are formed.

At present, most of China's famous liquor and high-quality liquor are brewed using the traditional Daqu method.

In view of the large amount of koji, long fermentation cycle, high grain consumption, and high labor intensity in the production of Daqu liquor, people are committed to the study of Daqu microorganisms, to explore the growth and distribution of microorganisms in the process of making koji, to find the relationship between Daqu and the flavor of the liquor, to trial produce purebred Daqu and fortified Daqu, and to apply mechanical koji making to reduce labor intensity and improve working conditions.

2. Songs. Xiaoqu is also known as wine medicine and white medicine. Baiyao, wine cakes, etc., are made by using rice flour or rice bran as raw materials, adding a small amount of Chinese herbal medicine or spicy knotweed, inoculating koji mother, and artificially controlling the culture temperature.

Because of the small particles, it is customary to call it koji. Koji mainly contains microorganisms such as rhizopus, mucor, and yeast. Among them, Rhizopus has a strong saccharification ability and has a certain liquor enzyme activity, and it is often used as a saccharification starter for Xiaoqu liquor and rice wine, such as Qionglai rice koji and Guangdong wine cake used in the production of Xiaoqu liquor.

Because the method of making koji has been passed down from generation to generation, the microorganisms in koji have been repeatedly screened to maintain the excellent quality of koji.

In the process of making koji, some Chinese herbal medicines were often added in the past to promote the growth and reproduction of wine-making microorganisms and increase the aroma of wine, but after research, in order to save costs and prevent the blind use of Chinese herbal medicines. At present, Chinese herbal medicines have been reduced or even not added, and drug-free koji (drug-free chaff koji) has been made, and satisfactory results have also been obtained.

The liquor brewed with koji has a mellow taste, elegant aroma and unique style. Because Xiaoqu liquor is made of rice as raw material, ethyl lactate, ethyl acetate, phenethyl alcohol, etc. formed in the process of alcohol are its main flavor substances, which determines the typical style of Xiaoqu liquor.

Koji is made by moving the conidia of koji mold into white rice that has been strongly steamed and then kept warm to produce mycelium on the rice grains. The amylase produced by Aspergillus saccharifies the starch in rice, so it has been used as a raw sugar along with malt since ancient times to make sake, liqueur, and soybean paste. According to the raw materials for koji, there are mainly wheat and rice, so they are called wheat koji and rice koji respectively.

There are many types of koji made from rice, such as koji made from rice flour, and red yeast rice made from steamed rice.