Jiuqu, also known as dashi, or saccharine ferment, is one of the raw materials used to make wine, usually made into squares or balls, on which grow microorganisms, mainly molds, and it is these molds that play a key role.

The original brewer's yeast is moldy or sprouted grains. Later, it was improved by adding molds to the grains such as white rice, after steaming, and then keeping it warm for fermentation, and dense white mycelium will grow on the rice grains, that is, the brewer's yeast, with a large number of microorganisms and enzymes secreted by the microorganisms (amylase, saccharification enzyme, protease and so on) growing on it.

These enzymes are biocatalytic and can accelerate the conversion of starch and protein into sugar and amino acids in the grains, and then the sugar is fermented and broken down into ethanol, or alcohol, which is the process of brewing wine, which is mainly done by using molds from the brewer's yeast to ferment the starch in the grains, which then produces the wine under the action of the yeast.

Origin:

The origin of the brewing process is not known, and the earliest written reference to the brewing process is probably the Zhou Dynasty book "Shujing - Saying Life", which reads, "If you are making wine and sweet wine, you can only make a brewing process". Analyzed from the scientific principles, the wine quill is actually evolved from the moldy grains. The production technology of the wine quill was first comprehensively summarized in the Northern Wei Dynasty's "Qimin Essentials", and has reached a very high level in the Song Dynasty.

The main performance: a complete variety of wine quartz, perfect technology, wine quartz, especially in the south of the small quartz saccharification fermentation power are very high. The modern wine quartz is still widely used in the brewing of yellow wine, white wine and so on. In terms of production technology, due to the mastery of microorganisms and brewing theoretical knowledge, the development of liquorquot jumped to a new level.

The original brewer's yeast was moldy or sprouted grain, which was then improved and made into a brewer's yeast. Due to the different raw materials and production methods used, and the natural conditions of the production areas, the varieties of the wine quartz are colorful. During the Song Dynasty, the types of Chinese wine-making quintals and their manufacturing techniques were basically finalized. Later generations have some improvements on this basis.