Please give me a fragrant one. Maotai-flavor type: high temperature koji and multi-strain compound koji; Luzhou-flavor: medium and high temperature koji and compound enzyme preparation; Fragrant flavor: medium temperature koji and bran koji. Different flavors of liquor have different requirements for koji type.

Supplement:

One of the essences of traditional koji is crude enzyme preparation. But the biggest disadvantage of traditional koji is the low enzyme activity. In modern times, due to the development of enzyme preparation industry, in the process of wine production, some enzyme preparations are appropriately added to replace some traditional koji. At present, the main enzyme preparations used are liquefaction enzyme and glucoamylase. The use of enzyme preparation can reduce the production cost of wine, but the problem is that it affects the flavor of wine to some extent. Therefore, in some famous wineries, traditional koji is still essential.