Question 1: What does Daqu mean? Daqu: Also known as block qu or brick qu, it is made from barley, wheat, peas, etc., which are crushed, kneaded with water, and pressed into koji, which looks like bricks. They vary in size and are made by allowing various microorganisms in nature to grow on them. They are collectively called Daqu.
In the intensely cooked white rice, the conidia of Aspergillus are moved and then kept warm. Mycelium will grow lushly on the rice grains, which is koji. The strong action of amylase from Aspergillus saccharifies rice starch. Therefore, it has been used as a sugar raw material along with malt since ancient times to make wine, liqueur, and soybean paste. Those using wheat instead of rice are called wheat koji
In modern times, koji is roughly divided into five categories, which are used in different wines. They are:
Maiqu, mainly used in the brewing of rice wine;
Xiaoqu, mainly used in the brewing of rice wine and Xiaoqu liquor;
Red yeast, mainly used in the brewing of rice wine and Xiaoqu liquor. Used for the brewing of red yeast wine (red yeast wine is a variety of yellow rice wine);
Daqu, used for the brewing of distilled wine.
Bran koji, which was developed in modern times, uses purebred mold to inoculate a culture with bran as raw material. Can be used to replace some major or minor songs. At present, bran koji method is one of the main operating methods for liquor production in my country. Its liquor output accounts for more than 70% of the total output.
Classification of Chinese distiller's yeast
Medium-high temperature Daqu, high-temperature Daqu, medium-temperature Daqu, Baobao Daqu, etc.
Daqu traditional Daqu; enhanced Daqu (semi-pure breed ); purebred Daqu.
According to the inoculation method, Xiaoqu is divided into traditional Xiaoqu and purebred Xiaoqu
According to the use, it is divided into rice wine Xiaoqu, white wine Xiaoqu, and sweet wine medicine;
According to raw materials, it is divided into They are bran koji, rice noodle koji and liquid koji.
Red yeast rice is mainly divided into Wuyi red yeast rice and red yeast rice. Red yeast rice is divided into traditional red yeast rice and pure red rice yeast.
Maiqu Traditional Maiqu (straw bag qu, brick koji)
Pure wheat qu (airy qu, ground qu, box qu)
FU qu, ground qu, box qu, curtain qu, ventilating qu, Liquid song.
Question 2: What is the difference between Daqu and Laojiao? 1. Maotai-flavor liquor: The wine is slightly yellow and transparent in color, with a harmonious blend of sauce, burnt and paste aromas, a delicate and elegant taste, and a long-lasting aroma in the empty cup. Represented by Maotai, Langjiu and Wuling liquor. 2. Luzhou-flavor liquor: rich cellar aroma, full taste, sweet, clean and pure in the mouth. For example, the Sichuan style is represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu, and Tuopai Qujiu, and the pure concentration style is represented by Yanghe, Shuanggou, Gujing, and Songhe Liangye. 3. Light-flavor liquor: The wine is clear and transparent in color, has a particularly clean taste, has a pure fragrance, and has a very sweet aftertaste. Represented by Fenjiu, Huanghelou Liquor and Baofeng Liquor. 4. Rice-flavor liquor: soft taste, elegant honey aroma, sweet entrance and pleasant aftertaste. Take Guilin Sanhua Wine as the representative. 5. Feng-flavor liquor: colorless and transparent, mellow and elegant, mellow and plump, sweet and refreshing, with harmonious flavors and a long and clean tail. Such as Xifeng wine. 6. Dong-flavor liquor: clear and transparent, with pleasant medicinal aroma, elegant aroma, high acidity and long aftertaste. Such as Guizhou Dongjiu. 7. Soybean flavored liquor: Yujie Bingqing, unique soybean aroma, mellow and sweet, with a refreshing aftertaste. Such as Guangdong Yubing Shaojiu. 8. Sesame-flavor liquor: The sesame flavor is prominent, elegant and delicate, sweet and harmonious, and the tail has a unique style of sesame flavor. Such as Shandong Jingzhi Baigan wine. 9. Special liquor: clear color, fragrant aroma, pure taste, soft body, harmonious flavors and long fragrance. Represented by Jiangxi Site Wine. 10. Mixed-flavor liquor: There are currently two types in China: (1) The thick sauce type, which is aromatic, comfortable, delicate and plump, the sauce is thick and coordinated, and the aftertaste is refreshing and long; such as Hubei Baiyunbian liquor. (2) Strong-medium sauce type, mainly characterized by strong aroma with sauce aroma, coordinated flavors, delicate taste, and refreshing aftertaste. Such as Heilongjiang's Yuquan wine. 1. The Origin of Liquor Aroma Style The style of liquor is composed of three major elements: excellence, aroma and taste. It is reasonable to classify wines according to their aroma categories. When we talk about the aroma of wine in our daily life, we all talk about liquor. As for other colored wines and wines, why are they not classified according to their fragrance? Because colored wines, such as wine, have a complete set of regulations in the West, which strictly regulate everything from raw materials to processes. The well is marked on the trademark so that consumers can identify it. Therefore, countries around the world adopt or learn from its methods for management. Liquor is a traditional and unique product of our country. The brewing techniques are rich and varied, and the wine styles produced are varied. In order to strengthen management, improve quality, learn from each other, make evaluations, and combine my country's national conditions, a more systematic study was conducted on the aroma of Chinese liquor in the mid-1960s. Through the analysis of the aroma components in the wine, the relationship between aroma components and technology was research and approved by the winemaking industry and experts. In 1979, the Third National Wine Appraisal Conference implemented the evaluation based on aroma type. Since then. The aroma of liquor has been accepted by the majority of domestic consumers. 2. Classification of liquor aroma types Currently, the aroma types of liquor are divided into five types: sauce-flavor, strong-flavor, light-flavor, rice-flavor and other flavors. (In 1993, the country promulgated the "combination-flavor" and "phoenix-flavor") The first four flavors are relatively mature and tend to be standardized and stereotyped.
In addition to the first four aroma types, there are many good wines with their own characteristics. Their aroma, taste and craftsmanship are not only different from the established aroma wines, but also have their own special craftsmanship and flavor. At present, it is impossible to come up with qualitative and quantitative data to explain its chemical composition, delineate its shape, and then appropriately express its flavor name. For example, Dong wine, Xifeng wine, Baiyunbian, Baisha liquid, etc. are such wines that are classified into less than four categories. I couldn't choose one fragrance type, so I had to temporarily settle on another fragrance type. It can also be seen from here that there is no final conclusion on the classification of liquor aroma types. With the advancement of science and technology and the development of the brewing industry, the aroma types of liquor will surely become more colorful. In fact, the aromas in food and plants are diverse, and the aroma of wine will continue to develop and increase, with a hundred flowers blooming. 3. Maotai-flavor liquor Maotai-flavor liquor is so named because it has a sauce-like aroma similar to that of beans during fermentation. Because it originated from the Moutai liquor process, it is also called Maoxiang type. This wine is elegant and delicate, full-bodied, rich and has a long aftertaste. Of course, the aroma of soy sauce is not the same as the aroma of soy sauce. From the composition analysis, the content of various aromatic substances in Maotai-flavor wine is relatively high, and there are many types and rich aromas. It is a complex of multiple aromas. This kind of fragrance is divided into front fragrance and back fragrance. The so-called front aroma is mainly composed of alcohols, esters, and aldehydes with low boiling points, which play the role of aroma. The so-called back aroma is composed of high-boiling acidic substances, which play a major role in the aroma and are the components of the fragrance in an empty cup. substance. Moutai is the model for this type of flavor. According to domestic research data and instrumental analysis, its aroma contains more than 100 kinds of... >>
Question 3: What are the raw materials for making Daqu? 1. The production of koji is mainly divided into wheat and rice according to the raw materials for making koji. Therefore, they are called Maiqu and Rice Qu respectively. Koji made from rice, such as koji made from rice flour, red koji or black rice koji made from steamed rice, rice koji (Aspergillus oryzae). Daqu is used in the brewing of distilled liquor. The preparation method is to add an appropriate amount of water to the raw materials (such as flour), knead them evenly, fill them into a mold, press them tightly to fix their shape, and then cultivate the microorganisms under a certain temperature, moisture and humidity. The use of koji is more suitable for the process of double fermentation (that is, converting the sugar generated by saccharification into alcohol while saccharifying).
Question 4: What is Daqu Baijiu? Daqu Baijiu is a liquor named after a fermentation agent. Daqu is a fermentation agent used in the brewing process of liquor.
Daqu Baijiu can be classified as light-flavor liquor or strong-flavor liquor. No other fragrance liquor is so called.
Question 5: What is Daqu Liquor 1. Daqu Liquor is different from Xiaoqu Liquor;
2. In ancient times, big was considered superior; at the same time, the cost of Daqu was high, and ordinary people were more Drink less;
3. Daqu wine uses a large amount of koji;
4. The fermentation time of Daqu wine is longer than that of Xiaoqu;
5. Due to the fermentation time, Daqu uses a large amount of medicine, so the fermentation container (wine cellar) and the grain ratio of distiller's grains are different from Xiaoqu;
6. Because the aroma of Daqu wine is different from that of Xiaoqu, the ancient Shu and Han Dynasties , the Tang Dynasty all regarded fine wine as a thing for the nobility, royal family, and the royal family;
7. Xiaoqu liquor has a small amount of medicinal ingredients and a short fermentation time (Changjiu, Erguotou, Jiangjin Laobaigan, Hengshui Laobaigan, Henan Baojiu) Feng, Guangdong rice wine, Jiangxi home-made wine, etc.), low cost, most of the wines drank by Li Bai, Du Fu and others are Xiaoqu wine.
8. According to temperature, Qujiu is divided into high-temperature Daqu (soy sauce flavor), medium-temperature Daqu (strong aroma), low-temperature Xiaoqu (light aroma), and normal temperature (yellow rice wine, fermented glutinous rice wine, Jiangxi family rice wine, etc.). If these are distilled If so, you can also get high-quality rice wine, but the alcohol content is generally not more than 30 degrees).
Question 6: What is Daqu Liquor and its characteristics Daqu: Also known as block koji or brick koji, it is made from barley, wheat, peas, etc., which are crushed, kneaded with water, and pressed into koji fermented grains, shaped like bricks. , varying in size, made by allowing various microorganisms in nature to grow on them, collectively called Daqu.
In the intensely cooked white rice, the conidia of Aspergillus are moved and then kept warm. Mycelium will grow lushly on the rice grains, which is koji. The strong action of amylase from Aspergillus saccharifies rice starch. Therefore, it has been used as a sugar raw material along with malt since ancient times to make wine, liqueur, and soybean paste. Those using wheat instead of rice are called wheat koji
In modern times, koji is roughly divided into five categories, which are used in different wines. They are:
Maiqu, mainly used in the brewing of rice wine;
Xiaoqu, mainly used in the brewing of rice wine and Xiaoqu liquor;
Red yeast, mainly used in the brewing of rice wine and Xiaoqu liquor. Used for the brewing of red yeast wine (red yeast wine is a variety of yellow rice wine);
Daqu, used for the brewing of distilled wine.
Bran koji, which was developed in modern times, uses purebred mold to inoculate a culture with bran as raw material. Can be used to replace some major or minor songs. At present, bran koji method is one of the main operating methods for liquor production in my country. Its liquor output accounts for more than 70% of the total output.
Classification of Chinese distiller's yeast
Medium-high temperature Daqu, high-temperature Daqu, medium-temperature Daqu, Baobao Daqu, etc.
Daqu traditional Daqu; enhanced Daqu (semi-pure breed ); purebred Daqu.
According to the inoculation method, Xiaoqu is divided into traditional Xiaoqu and purebred Xiaoqu
According to the use, it is divided into rice wine Xiaoqu, white wine Xiaoqu, and sweet wine medicine;
According to raw materials, it is divided into They are bran koji, rice noodle koji and liquid koji.
Red yeast rice is mainly divided into Wuyi red yeast rice and red yeast rice. Red yeast rice is divided into traditional red yeast rice and pure red rice yeast.
Maiqu Traditional Maiqu (straw bag qu, brick koji)
Pure wheat qu (airy qu, ground qu, box qu)
FU qu, ground qu, box qu, curtain qu, ventilating qu, Liquid song.
Question 7: What is the difference between a big song and a small song? Daqu: Using wheat as raw material, it is crushed and made into a koji billet, which is allowed to grow and multiply by natural microorganisms. It is called Daqu.
1. Characteristics of Daqu
Daqu is brewed Saccharification starter for Daqu wine. During the koji-making process, various microorganisms in nature are relied on to enrich the koji base made of starchy raw materials. After expanded culture, various beneficial brewing microbial strains and enzyme systems are formed, and then dried and stored to become the finished Daqu. The Daqu that has just been cultured and released from the chamber generally needs to be stored for about three months before it can be used. Each piece of Daqu weighs 2---3 kg and has a moisture content of about 13-15%.
Daqu has the following characteristics:
1. The raw materials used to make Daqu should be rich in carbohydrates (mainly starch), protein and an appropriate amount of inorganic ingredients. Salt, etc., in order to provide necessary nutrients during the growth and reproduction of microorganisms, and at the same time play a screening and induction role in the enrichment of microorganisms and the production of different enzymes. We can regard Daqu as a selection medium for microorganisms and a crude product of a complex enzyme preparation. Making koji from raw ingredients is a major feature of Daqu production, which not only helps preserve the hydrolytic enzymes contained in the raw materials (such as β-amylase in wheat bran), but also contributes to the saccharification of starch during the brewing process of Daqu wine. It is also conducive to the enrichment and growth of microorganisms that can directly utilize raw materials. Generally, most koji distilleries in southern my country use wheat as the main raw material for making koji, while barley and peas are often used as raw materials for making koji in the north. Wheat koji is easy to manage, rich in starch, and contains more gluten. It has strong adhesion and is most suitable for the growth of Aspergillus. Barley has a lot of skin, low stickiness, and looseness. After the curd is formed, the internal gaps are large, it is slow to heat up, and the backfire is fast. The water and heat dissipate quickly, which affects the full reproduction of microorganisms in the curd. However, peas have strong adhesion and high protein content. It is rich and contains fragrance substances such as vanillin and vanillic acid, which is beneficial to the formation of fragrance. Since moisture and heat are not easily lost after pea flour is agglomerated, it is also not conducive to the full reproduction of microorganisms. Therefore, when making koji, barley and peas must be properly mixed to make good koji. Sometimes when wheat is used to make koji, 5-10% sorghum can be added in order to loosen the koji lumps, improve the adaptability of microorganisms to the brewing raw materials, and improve the quality of the koji.
2. Natural inoculation
Daqu uses natural inoculation to transfer microorganisms in the surrounding environment to the Qu blocks to reproduce. However, the distribution of microorganisms in nature is often affected by seasons. According to experience Generally, the best period for koji is from late spring to early summer to mid-autumn. At this time, the temperature and humidity of the environment are relatively high, which is conducive to the control of cultivation conditions in the koji chamber. Natural inoculation not only provides Daqu with rich microbial groups, but also the various enzymes produced by these microorganisms contribute to Daqu's liquefaction, saccharification, protein decomposition and alcohol fermentation capabilities. In the process of making koji, the metabolites formed by microbial decomposition of raw materials, such as amino acids, ferulic acid, etc., are the precursors of the aroma components of Daqu wine. Together with other metabolites formed during the fermentation process, they constitute the flavor of Daqu wine. Various aroma and taste substances.
3. Daqu is both a saccharification fermentation agent and a part of the brewing raw materials
When brewing Daqu liquor, various microorganisms and enzymes present in Daqu are relied on to saccharify and ferment the raw material ingredients. , at the same time, the starch, protein and other components contained in Daqu itself are also decomposed and utilized during the fermentation process.
4. Emphasis on the use of Chenqu
After Daqu is cultivated in the Qufang, even if it is mature, it should not be used immediately. It needs to be stored for 2 to 6 months before it becomes Chenqu. Investment makes it possible. Because a large number of acid-producing bacteria are sneaked into the koji-making process, most of them will die or lose their ability to reproduce under dry conditions, thereby weakening the acid-producing ability during the fermentation process. At the same time, the number of yeast will also be reduced during proper storage of Daqu, and the enzyme activity will be appropriately passivated. In the future brewing process, the situation of fierce front fire and rapid acid rise can be avoided, so that the temperature rise of fermentation is slowed down, and the fermentation is slow in the front, medium in the middle, and strong in the back. The law of slow falling is conducive to improving the yield and quality of wine. The place where the koji is stored should be dry and ventilated, and the koji pieces should be protected from mildew and insect pests. Special attention should be paid to the fact that koji pieces are easily infected with Penicillium in an environment with high moisture and poor ventilation, and the brewed wine will have an unpleasant bitter taste; if Daqu is infested by insects, it will The quality of Daqu has been seriously reduced, which not only causes waste and reduces the effectiveness of the Qu, but also causes the finished wine to have an unpleasant smell of insect droppings. At present, pharmaceuticals with functional functions to control the insect pests have been trial-produced and have achieved good results by eliminating insect pests.
Xiaoqu is mainly used in the brewing of rice wine and Xiaoqu liquor;
Xiaoqu.
At present, bran koji method is one of the main operating methods for liquor production in my country. Its liquor output accounts for the total...>>
Question 8: What is "Daqu"? Since ancient times, our country has the saying of governing the country with ritual and music, which includes the Daqu Faqu
The Daqu of Xianghege of the Han and Wei dynasties, the Shang music of the Six Dynasties and the Qing Dynasty, and the Yanle of the Tang and Song Dynasties... The earliest daqu in history is the Xianghe Daqu of the Han Dynasty. , its origin is related to the large-scale music and dance since the Shang and Zhou Dynasties. According to recent research, the musical form of Xianghe Daqu is actually the inheritance and development of the music and dance of the Shang and Zhou Dynasties and the Chu sound of the Warring States Period.
I have skipped many of these courses, so I can only find ready-made ones for you.
Daqu-Xianghe Daqu
Xianghe Daqu of Han and Wei Dynasties, It is mainly a kind of song and dance music with instrumental music. There are also some vocal pieces and instrumental ensemble pieces specifically called "danqu". His main works include "Mo Shang Sang", "Dongmen Xing", "Baitou Yin", "Stepping out of Xiamen Xing", "Guangling San", "Da Hu Jia Ming", "Xiao Hu Jia Ming", etc.
Xianghe Daqu has various structural forms. Some only use "qu" to form the simplest form. Such as "Dongmen Xing", "Yanmen Taishou Xing", etc.; some only use the two parts "Yan-qu", such as "Stepping out of Xiamen Xing"; some only use the "qu-chun" parts, such as " "Man Ge Xing" and "Zhao Ge Xing"; some only use the two parts of "Qu - Luan", such as "Baitou Yin". Its complete form is composed of three parts: "Yan - Qu - Trend or chaos".
Yan is generally used before a song, and sometimes after it. Xu Shen's "Shuowen" of the Eastern Han Dynasty says: "Yan, good and long." Yang Xiong's "Dialect" of Han Dynasty: "Beautiful." Today's Yang Yinliu believes that Yan is a gorgeous and tactful lyric used to evoke music. part. It is usually performed by instrumental music, sometimes with lyrics and singing. Zuo Si's "Wu Du Fu" "Jing Yan Chu Wu" notes: "Yan is also a Chu song". It seems that Yan may have originated from the sound of Chu.
Qu, the main body of music, consists of arias divided into several "solutions". There can be more or less solutions, there is no set rule. For example, "Dongmen Xing" has 4 solutions, and "Yanmen Taishou Xing" has 8 solutions. Yang Yinliu quoted the record from "Yue Zhi" in "Taiping Yulan" that "those with slow voices are the basis, and those with fast voices are the explanation" and believed that the explanation is the unrestrained, enthusiastic and fast section immediately following each soothing singing section. Music, usually performed by instrumental music.
Trend or chaos is the end of the music. "Huainanzi" by Liu An of the Western Han Dynasty: "The feet dance in the dance of Yang'a, and the hands follow the trend of Lushui" Walking and spreading one's feet is said to be trending. "It can be seen that it is related to the dance steps. According to the available information, "Chengjun" is used as the ending part after the song, and is equipped with lyrics. According to this speculation, it may be an intense and enthusiastic song and dance section. Some, such as "Huang Lao Tan", only dance but do not sing.
Luan was first used in music and dance since the Shang and Zhou dynasties. Confucius once said, "The chaos in "Guanyong" is so overwhelming that it fills my ears." He felt the beauty of "chaos" music all over his ears. Wang Yi of the Han Dynasty once said in "Chu Ci Zhangju": "Chaos is the reason. Therefore, the beginning of the poem is to summarize its main points." He believes that the function of chaos is to elucidate the whole song and summarize its key points. When talking about "Guangling" and other songs in "Pipa Fu" by Sun Gai of the Three Kingdoms, he said: "At the end of the song, the song is sung, and chaos is used to make a pact with all the people." It means that chaos is to combine multiple "deeds" (i.e., "deeds") after the end of the song. "Together") to organize and summarize. Because of this, chaos during the Six Dynasties, Sui and Tang Dynasties was also called "contract". Li Liangfu of the Tang Dynasty said in the "Preface to the Guangling Zhixi Music Score": "Those who make the agreement will come to each other tomorrow, and they will be diligent and diligent." He believes that the agreement is the highest expression of the unifying factor and the end of the whole song. There are 10 sections of random tone in the musical structure of the existing qin music "Guangling San", which is composed of the coda from the main preface and the main tone part and different tunes from each section of the main tone. Although such a huge chaotic sound was not formed at one time through overall design, but was the result of continuous re-creation by many piano players, in terms of the principle of unity of its musical form, it can still be proved that Wang Yi, Sun Gai, Li Liangfu The explanation is realistic. The chaotic rhythm is compact and fast, and it is a passionate and unrestrained ending section. The difference between it and trend may be that chaos has no dance while trend has dance; or the internal structure of the two forms is different. Most of the existing qin music "Guangling San" ("Preface - Zhengsheng - Ransheng") still retains the general outline of this complete form.
[Edit this paragraph] Daqu - Qing Shang Daqu
During the Six Dynasties, Xianghe song evolved into Qing Shang music. There have been new developments; at the same time, some new Daqu have also been produced on the basis of Wu Sheng's Western opera, which are collectively called "Qing and Shang Daqu". During the Sui and Tang Dynasties, Qing Shang music was called Qing Yue for short, and Qing Shang Daqu was renamed "Qing Yue Daqu". Its main repertoire includes "Mingjun", "Guangling San", "Ji Chu", "Spring River Flowers on a Moonlit Night", "Yushu *** Flowers", "Dragon Boat", "Fighting Hundreds of Grass", etc.
The typical musical form of Qing and Shang Daqu is also composed of...>>
Question 9: What do special songs and Daqu mean? 1. Classification system of koji
According to the raw materials for making koji, there are mainly wheat and rice. Therefore, they are called Maiqu and Rice Qu respectively. There are many types of koji made from rice, such as koji made from rice flour, red koji or black rice koji made from steamed rice, and rice koji (Aspergillus oryzae).
According to whether the raw materials are matured or not, it can be divided into raw wheat koji and cooked wheat koji.
According to the additives in the koji, there are many types. For example, those adding Chinese herbal medicine are called medicinal koji, and those adding legumes are called bean koji (peas, mung beans, etc.).
According to the shape of the music, it can be divided into Daqu (straw bag song, brick song, hanging song), Xiaoqu (cake song) and Sanqu.
According to the source of the microorganisms in the koji, it is divided into traditional koji (natural inoculation of microorganisms) and pure koji (such as rice koji inoculated with Aspergillus oryzae, Rhizopus koji inoculated with Rhizopus, and koji inoculated with Aspergillus niger ).
2. Classification of distiller’s yeast
In modern times, distiller’s yeast is roughly divided into five categories, which are used in different wines. They are:
Maiqu, mainly used in the brewing of rice wine;
Xiaoqu, mainly used in the brewing of rice wine and Xiaoqu liquor;
Red yeast, mainly used in the brewing of rice wine and Xiaoqu liquor. Used for the brewing of red yeast wine (red yeast wine is a variety of yellow rice wine);
Daqu, used for the brewing of distilled wine.
Bran koji, which was developed in modern times, uses purebred mold to inoculate a culture with bran as raw material. Can be used to replace some major or minor songs. At present, bran koji method is one of the main operating methods for liquor production in my country. Its liquor output accounts for more than 70% of the total output.
Question 10: What does Daqu mean? Daqu: Also known as block qu or brick qu, it is made from barley, wheat, peas, etc., which are crushed, kneaded with water, and pressed into koji, which looks like bricks. They vary in size and are made by allowing various microorganisms in nature to grow on them. They are collectively called Daqu.
In the intensely cooked white rice, the conidia of Aspergillus are moved and then kept warm. Mycelium will grow lushly on the rice grains, which is koji. The strong action of amylase from Aspergillus saccharifies rice starch. Therefore, it has been used as a sugar raw material along with malt since ancient times to make wine, liqueur, and soybean paste. Those using wheat instead of rice are called wheat koji
In modern times, koji is roughly divided into five categories, which are used in different wines. They are:
Maiqu, mainly used in the brewing of rice wine;
Xiaoqu, mainly used in the brewing of rice wine and Xiaoqu liquor;
Red yeast, mainly used in the brewing of rice wine and Xiaoqu liquor. Used for the brewing of red yeast wine (red yeast wine is a variety of yellow rice wine);
Daqu, used for the brewing of distilled wine.
Bran koji, which was developed in modern times, uses purebred mold to inoculate a culture with bran as raw material. Can be used to replace some major or minor songs. At present, bran koji method is one of the main operating methods for liquor production in my country. Its liquor output accounts for more than 70% of the total output.
Classification of Chinese distiller's yeast
Medium-high temperature Daqu, high-temperature Daqu, medium-temperature Daqu, Baobao Daqu, etc.
Daqu traditional Daqu; enhanced Daqu (semi-pure breed ); purebred Daqu.
According to the inoculation method, Xiaoqu is divided into traditional Xiaoqu and purebred Xiaoqu
According to the use, it is divided into rice wine Xiaoqu, white wine Xiaoqu, and sweet wine medicine;
According to raw materials, it is divided into They are bran koji, rice noodle koji and liquid koji.
Red yeast rice is mainly divided into Wuyi red yeast rice and red yeast rice. Red yeast rice is divided into traditional red yeast rice and pure red rice yeast.
Maiqu Traditional Maiqu (straw bag qu, brick koji)
Pure wheat qu (airy qu, ground qu, box qu)
FU qu, ground qu, box qu, curtain qu, ventilating qu, Liquid song.