Related differences:

First, the process is different.

1, original koji:

It is made of simple glucoamylase and active dry yeast.

2, clinker distiller's yeast:

High-yield clinker distiller's yeast is a special distiller's yeast, which belongs to pure biological compound preparation. It can completely saccharify any biological starch and completely ferment sugar into wine.

Second, the use is different.

1, original koji:

It is suitable for grains, fruits and vegetables containing starch or sugar, and raw materials are fermented to produce all kinds of distilled wine and fermented wine.

2, clinker distiller's yeast:

Wheat starter is mainly used for brewing yellow rice wine; Monascus is mainly used for brewing monascus; Daqu is used to brew distilled liquor.

Extended data

There are many raw koji produced and sold in the market, most of which are prepared by simple saccharifying enzyme and active dry yeast. When this kind of distiller's yeast is used for brewing raw materials, not only the proportion of alcohol, ester and acid is out of balance, but also the phenomenon of two highs and one low, which has a serious bad taste, as well as saccharifying enzyme taste, Chinese medicine taste and raw taste. However, some raw koji is not simply made of glucoamylase and active dry yeast.

Clinker distiller's yeast is suitable for fermenting all kinds of grains containing starch or sugar, such as sorghum, corn, sugar beet, sugar cane and so on. High-yield distiller's yeast with clinker also belongs to the traditional brewing process. Although the technology of liquor production has been greatly improved and reformed, it is still not as high as the raw material koji and the operation is not as convenient as the raw material. However, due to the excellent quality of wine, it is still a good start.

Baidu Encyclopedia-Original Jiuqu

Baidu encyclopedia-clinker qu