In the white rice that has been strongly steamed, the conidia of Aspergillus terreus are transferred into it, and then it is kept warm, and the mycelium grows luxuriantly on the rice grains, which is the sake brew. The strong action of amylase in the curvilinear mold and saccharification of rice starch, therefore, since ancient times it and malt at the same time as the raw material for sugar, used to make wine, sweet wine and bean paste. Those who use wheat instead of rice are called maitake. [Edit Paragraph] The Nature of Wine Quarter Throughout the history of the world's countries brewing wine with grain raw materials, two major categories can be found, one is to germinate grains, the use of enzymes produced during the germination of grains will be raw material itself saccharification into sugar, and then yeast will be converted to sugar into alcohol; the other is the use of moldy grains, made of wine quartz, the use of enzyme preparation contained in the quartz will be saccharification of the raw material of grains fermented into wine. Since the beginning of written history, the vast majority of Chinese wines have been brewed using the brewing method, and the Chinese brewing method has had a great influence on neighboring countries such as Japan, Vietnam and Thailand. Therefore, before we talk about the varieties and characteristics of Chinese wines, it is necessary to have a more detailed understanding of the Chinese brew.　　Although the Chinese people have been dealing with the brewing process for thousands of years, and know that brewing must be done with the addition of brews, they have never known the nature of the brew. It is only modern science that has solved the mystery. The reason for the addition of wine-making quill is that there are a large number of microorganisms growing on the quill, and there are also enzymes secreted by the microorganisms (amylase, saccharase and protease, etc.), which have a biocatalytic effect, and can accelerate the conversion of starch, protein, etc. in grains into sugar and amino acids. Sugar is broken down into ethanol, or alcohol, by the action of yeast enzymes. The tiller also contains many of these enzymes, which have a saccharifying effect. The starch in the tiller itself is converted into sugar, which is then converted into ethanol by the action of yeast. At the same time, the brewery itself contains starch and proteins, which are also the raw materials for brewing.　　The brewing of wine is the essence of Chinese winemaking. The microorganisms that grow in the brew are mainly molds. The use of mold is a great invention of the Chinese. A famous Japanese microbiologist, Prof. Keiichiro Sakaguchi, believes that it is even comparable to the four great inventions of ancient China, which is obviously deduced from the importance of bioengineering technology in today's science and technology. With the development of the times, the methods created by our ancient people will increasingly show their important role. [Edit paragraph] the types of wine song The origin of wine song is not available, the earliest text on the wine song may be the Zhou Dynasty writings & lt; & lt; Shu Jing - said the life of the chapter, if the wine sweet, you but the cranks. Analyzed from the scientific principles, the wine is actually from the evolution of moldy grains. Wine production technology in the Northern Wei Dynasty & lt; & lt; Qi Min to be the first comprehensive summary, in the Song Dynasty has reached a very high level. The main performance is: complete varieties of wine quartz, perfect technology, wine quartz, especially in the south of the small quartz saccharification and fermentation power are very high. The modern wine quartz is still widely used in the brewing of yellow wine and white wine. In terms of production technology, due to the mastery of microorganisms and brewing theory, the development of the wine quill has jumped to a new level.　　The original brewing yeast was moldy or sprouted grains, which were improved and made into brewing yeast. Due to the different raw materials and production methods used, and the different natural conditions of the production areas, the varieties of liquor quartz are colorful and varied. During the Song Dynasty, the types of Chinese wine-making quintals and their manufacturing techniques were basically finalized. Later generations made some improvements on this basis. The following are the types of Chinese wine quills: A classification system of wine quills <<Qimin Essentials Quill Process Flow Chart <<Qimin Essentials There is a big difference in the saccharification and fermentation ability of the Divine Quill and the Stupid Quill. Even the author himself exclaimed: this song (refers to the Shenqu) a bucket kill rice three stone, stupid song kill rice six bucket, the savings hanging so (Note: kill rice means rice digestion, that is, saccharification and fermentation). Some of the Shenqu a bucket can even kill rice four stone. The dosage of the quartz accounts for 3.3%~2.5% of the brewing raw materials, and the stupid quartz is about 15%. Such a low dosage of Shenqu is rare in history, because even in modern times, the dosage of wheat quarts in yellow wine brewing is around 8-10%. Only the dosage of Xiaoqu could be this low. This suggests that the Shenqu, as recorded in <<Qi Min Yao Shu, is richer in root molds and yeasts in the quartz. As the wheat quart, the amount of quart is so low, of course, there are many other reasons, such as the quart of the smaller form, the quart of raw materials ground finer, the culture temperature is also lower.　　2 The further development of wheat quill production technology (1) the extensive use of herbal ingredients In the Northern Wei Dynasty, although some herbs were also used, but the variety was small, and most of them were natural plants. In the Song Dynasty, there was a great change in the wine quill. Song Dynasty & lt; & lt; North Mountain Wine Jing in more than a dozen kinds of wine, almost every kind of addition to a varying number of herbs, more than sixteen flavors, the least also have a flavor especially focus on the aromatic nature of the drugs used. The types of herbs used are: dao ren dao, snake hemp, almonds, atractylodes, chuanxiong rhizome, white aconite, muxiang, guan gui, fengfeng, tiannanxing, betel nut, cloves, ginseng, pepper, cinnamon, nutmeg, ginger, chuan wu tou, licorice, di huang, cang zhi, mulberry leaves, poria, red beans, mung beans, polygonum, and so on.　　The way of using drugs: one is the method of boiling juice, mixing the raw materials for making music with the juice of drugs, and the other method is the powder method, which is to grind all the drugs into powder and add them to the raw materials for making music. The purpose of the medicine in the wine song, according to <<North Mountain Wine Classic: the song with fragrant medicine, probably pungent dispersal only. As for the Ming Dynasty, a large number of Chinese medicines, and according to the principles of Chinese medicine, the drugs are divided into Junchen Zuojiexin, that is another matter. Ancient people used Chinese herbs in the wine quatu, the initial purpose is to enhance the aroma of the wine, but objectively, some of the components of Chinese herbs on the reproduction of microorganisms in the wine quatu and a subtle effect.　　(2) Improvement of the method of stacking of curved blocks In the Northern Wei Dynasty, the liquor quill was generally arranged in a single layer on the ground, and the utilization rate of the curved room was low, and, objectively, by the liquor quill in the white rice that had been intensely steamed, the conidia of the curvilinear mold were moved into the curvilinear mold, and then the heat was kept warm, and mycelium grew luxuriantly on the rice grains, and this was the liquor quill. The strong action of the amylase enzyme in the curvilinear mold and saccharification of rice starch, therefore, since ancient times it and malt at the same time as the raw material for sugar, used to make wine, sweet wine and bean paste. Those who use wheat instead of rice are called makgeolli. The origins of the wine quart are not available, the earliest text on the wine quart may be the Zhou Dynasty writings < < Shu Jing Said the life of the chapter, if you make wine sweet, you but the quart stem. Analyzed from the scientific principles, the wine is actually from the evolution of moldy grains. Wine production technology in the Northern Wei Dynasty "Qimin Essentials" in the first comprehensive summary, in the Song Dynasty has reached a very high level. The main performance is: a complete variety of wine quartz, perfect technology, wine quartz, especially the southern small quartz saccharification and fermentation power are very high. The modern wine quartz is still widely used in the brewing of yellow wine and white wine. In terms of production technology, due to the mastery of microorganisms and brewing theory, the development of the wine quill has jumped to a new level. The original brewing yeast was moldy or sprouted grain, which was improved and made into a brewing yeast. Due to the different raw materials and production methods used, and the natural conditions of the production areas, the varieties of liquor quartz are rich and colorful. During the Song Dynasty, the types of Chinese wine-making quintals and their manufacturing techniques were basically finalized. In later times, there were some improvements on the basis of the liquor quill - Introduction to the liquor quill in the strongly steamed rice, moved into the conidia of the curvilinear mold, and then keep warm, the rice grains will be lush growth of mycelium, this is the liquor quill. The strong action of the amylase enzyme in the curvilinear mold and saccharification of rice starch, therefore, since ancient times it and malt at the same time as the raw material for sugar, used to make wine, sweet wine and bean paste. Those who use wheat instead of rice are called wheat curd.