How can the sake lees that have been boiled for half a year grow white bugs and still make wine?

The sake lees, which had been boiled for half a year, had white worms. This situation can be understood as the result of improper storage, so do not make wine. Otherwise, it will also affect the quality of the wine.

Next time, it is recommended that the lees should be used up in time and not stored for a long time. Otherwise, the quality is really not ***.

Hello, since the sake lees have grown worms, it means that the sake lees have been poorly preserved and have deteriorated, and they can no longer make wine.

After boiling the sake lees for half a year, there are white bugs, and I can't make sake anymore because it's definitely broken.

Koji insects indicate that koji is a natural koji, like a vegetable that grows worms. The most important thing for koji preservation is to seal and prevent moisture, because it is damp, so it will grow worms, and the treatment method is to expose it to the sun for a day, and then seal and store it, or it can be used normally.

If the glutinous rice has been left for a long time, if there is no mildew, it is just worms, which means that the composition of the rice has not changed, and it should be able to be steamed on sake lees.

The sake lees that have been boiled for half a year have white insects and cannot be used to make wine, so it should be that they were not stored and sealed when they were stored.

There's a bug in the! , it is difficult to ensure that there is no infection with other miscellaneous bacteria, proving that the mash has been infected with eggs. Never use it!

If you live for half a year, you will grow white and heavy, so you should be angry, of course, you can't drink cold.

If there are white bugs on the sake lees that have been boiled for half a year, it means that it has deteriorated and it is no longer possible to make wine.

It's best not to brew it, the worms will spoil, and the wine will not taste good.

The sake lees that have been boiled for half a year have worms, and it is not possible to make sake brewing.

The sake lees that have been boiled for half a year have white worms, and the seeds may be stored in a poor environment, such as bacteria and insects will breed if the temperature is too high, so don't make wine at this time, even if you make wine, the taste and texture are also a little poor, if you drink too much, it may have an adverse effect on your health, so don't risk it!

The reason why there are no insects in the liquor for a long time is because there is alcohol in the liquor, which has the effect of killing viruses. Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starchy raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending.

Related Notes:

Strictly speaking, a blend of edible alcohol and spices cannot be regarded as liquor. The liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

Liquor generally does not have insects when left for a long time, and it has the effect of alcohol sterilization.

If there are bugs in the wine, it is not sealed properly.

Anyway, my family's liquor has been sitting for a long time and hasn't appeared.

The white insects in the distiller's grains can be used: 1. Use pesticides to sprinkle some insecticides on the distiller's lees, such as dimethoate, trichlorfon, etc. 2. Use a drug specifically for the treatment of such pests, for example, mix about 25kg of fine soil with 10% diaziphos granules per cubic meter to make poisonous soil and sprinkle it on the surface of distiller's grains for prevention and control; Or press 1:1 for 40% octan-sulfur phosphate EC

After 50 times dilution, it is evenly sprayed on the sake lees, and it can also have a good effect. 3. Another way is to soak it out with salt water first, and then boil it to kill the eggs and larvae inside. 4. Another simple and direct way is to seal and ferment the finger lees, and then sterilize at high temperature to kill the pathogens.

However, it should be noted that no matter which way it is handled, it should be cooked well heated, otherwise it will lead to mildew.

Can you continue to use Daqu after growing "bugs"? After many students bought the koji of our Tang Sanjing Company (the "koji" in this article refers to the big koji produced in the Maotai Town Distillery), they found that there were small insects crawling around in the koji, what is the situation? Can koji worms continue to be fermented for sake brewing?

The brewing process of Moutai Town Winery is generally around the Dragon Boat Festival every year, when the temperature is the highest every year, in the clean and spacious koji-making room, the temperature is as high as 40 or more, and the women who are responsible for stepping on the koji are dressed coolly"Frost and snow on the wrists"First, the crushed wheat is gathered in a wooden frame mold for koji-making, and then the koji is stepped on.

From the beginning of the cautious to the later handy, the woman who stepped on the song danced with her hands, like a butterfly dancing through flowers, and a thick piece of curved block was born from the woman's feet, and then was sent to Qucang, and after three or four months of high temperature test, she could finally play her role.

The reason why I chose to step on the koji during the Dragon Boat Festival is that the winter wheat used for koji making happened to fade away from the green water at this time, and it was just right for koji making; Second, the high temperature during the Dragon Boat Festival is conducive to the growth of microorganisms, which are mixed into the koji block and secrete a large number of enzymes, which can accelerate the conversion of starch and protein into sugar; The third reason is that this is the time when a magical little creature, the aspergine mosquito, is the most active.

The black dots on the koji block are aspergillus.

There are generally aspergillus mosquitoes in the places where wine is made in China, and there are as many as twenty or thirty species, but there is a unique aspergillus mosquito in Moutai Town, with a hard shell and the size of millet grains, which plays a pivotal role in the process of making koji. This kind of aspergillus mosquito carries the pollen of the four fields into the koji medicine, and then lays eggs in the koji block to reproduce, the better the koji medicine, the more aspergillus mosquitoes attract, the better the koji medicine, and the more fragrant the wine brewed.

The koji processed by Aspergilles mosquito has a variety of floral and fruity aromas, and also contains special raw materials produced by the reproduction of Aspergille mosquitoes themselves. Aspergille mosquito larvae contain a lot of proteins, which play a vital role in the flavor of soy sauce during the brewing process. At present, it is not possible to give a scientific explanation for this, but it can only be judged based on observation results and experience that the koji medicine eaten by the larvae of Aspergilles mosquitoes has a special aroma, and the wine produced is much more fragrant.

It is precisely by relying on the unique geographical environment, coupled with the craftsmanship that conforms to the time, place, and people, combined with the unremitting exploration of generations of craftsmen, that the soy sauce wine of Moutai Town has been carried forward, and gradually walked out of the isolated small mountain village to the wine lovers in China and even the world.