1, the essence of different

Traditional wine quarts, one of its essence is crude enzyme preparation. However, the biggest disadvantage of traditional wine quarts is that the enzyme activity is low. In modern times, due to the development of enzyme industry, a part of enzyme preparation is appropriately added in the process of wine production to replace part of the traditional wine quill.

Sweet wine quarts are saccharomyces cerevisiae and yeast preparations, which contain microorganisms mainly root molds, trichoderma and a small amount of yeast.

2, the fermentation process is different

Wine, after a strong steaming of white rice, moved into the Aspergillus conidia, and then keep warm, the rice grains on the mycelium will grow luxuriantly, which is the wine quartz. The amylase produced by Aspergillus will saccharify the starch inside the rice, therefore, since ancient times it has been used as raw material sugar at the same time as malt, used to make wine, sweet wine and soybean paste. Those who use wheat instead of rice are called maitake.

Sweet wine quarts, in the fermentation process saccharomyces cerevisiae firstly breaks down the starch in glutinous rice into glucose, and proteins into amino acids, and then a small amount of yeast converts the glucose sugar into alcohol through the glycolysis pathway. This made a sweet, delicious, nutritious sweet wine

3, the use of different

Modern alcohol 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 the theoretical knowledge of brewing, the development of liquor quartz has jumped to a new level. The original brewer's yeast was moldy or sprouted grain, which was improved to make a brewer's yeast.

The sweet wine quartz is mainly used to make sweet wine, and in the process of making sweet wine, the sweet wine quartz is the main fermentation agent.