Generally speaking, the amount of koji is small, the fermentation power is high, and there is a lot of wine, so there must be some shortcomings, that is, the taste and aroma are slightly worse. These are mostly pure koji used in industry.
The traditional koji, because the fungus is not pure, is not as effective as the pure one. It is precisely because of the mixed bacteria that the taste is more complicated, better and more fragrant.
So there is no best song, only the most suitable one, it's up to you to choose. I really want to say yes, Maotai high-temperature koji counts as one, and the dosage is close to 50%.
Question 2: Which brand of distiller's yeast is better than strongly cooked white rice, which is called distiller's yeast when it is transplanted into conidia of Aspergillus and then kept warm. The starch of rice is saccharified by the strong action of amylase of Aspergillus, so it has been used as the raw material of sugar together with malt since ancient times to make wine, sweet wine and soybean paste. Those who use wheat instead of rice are called wheat qu. Modern distiller's yeast is still widely used in the brewing of yellow rice wine and white wine. I haven't tasted anything. If we really want to judge which brand is good, we still have to start with its raw materials. If the raw materials are good, the quality of koji will be good.
Question 3: What brand of distiller's yeast is good? Daqu, also known as "medicinal liquor", is sold in general food stores. It's lumpy, like crushed rice flour. Each pack contains two small pieces, each of which is the size of a mahjong tile (twice as thick as a mahjong tile) and can be used to make 6-8 Jin of rice. Note: not alkali or baking powder! Speaking of it, this koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in koji: botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, that is, saccharification process; Yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to a proper degree can there be delicious rice wine. Rice wine, also known as fermented grains, sweet wine. The ancients called it "Yi". Southerners like it very much. Many people have to do it during the Spring Festival. There are detailed production instructions on the "wine medicine" (bee brand) produced in Suzhou.
Question 4: Liquor starter is not always the same, and the flavor type and technology determine what kind of starter to use. Like Fen-flavor liquor, most of them use scattered ground koji made of bran, while Maotai-flavor liquor generally uses high-temperature koji, while Luzhou-flavor liquor generally uses medium-temperature koji.
Question 5: Which kind of distiller's yeast is good for making sweet wine? The raw material of sweet rice wine is actually glutinous rice, which has the effects of tonifying deficiency, blood and spleen and lung. Glutinous rice is steamed and fermented by distiller's yeast to become glutinous rice sweet wine, also known as fermented glutinous rice and fermented glutinous rice.
According to Chinese medicine, the fermented grains entering the liver meridian can promote blood circulation, dissipate stagnation and reduce swelling, regulate menstruation and promote lactation. When fermented grains enter the kidney meridian, they can tonify kidney deficiency, and treat asthenia, diarrhea, lumbago and male diseases. Fermented glutinous rice is sweet and aromatic, which can secrete digestive glands, stimulate appetite and help digestion.
Then, as a must-have for making glutinous rice liqueur-liqueur koji, which is better?
There are three kinds of liqueur koji in the market, namely, Hubei Anqi liqueur koji, Suzhou honey liqueur koji and farmer's handmade local wine koji.
What about these three kinds of liqueur koji?
Hubei Angel liqueur koji: Angel liqueur koji is the largest manufacturer of liqueur koji in Asia. It is purified by modern technology, and harmful bacteria are also removed. It is a very healthy and nutritious sweet wine starter. The best-selling Angel's sweet distiller's yeast is Angel's sweet distiller's yeast, which is characterized by sweetness, special sweetness and light wine fragrance. If you want a sweet wine with a strong aroma, you have to use Angel-style sweet wine koji.
Question 6: Which kind of koji is good # # Luzhou Ruihua Bio's koji is good.
Question 7: What brand of distiller's yeast has good quality? I used Luzhou Ruihua Bio-distiller's yeast, and the wine was very fragrant, delicious and comfortable.
Question 8: Which kind of distiller's yeast is better to make liquor? There are also many kinds of liquors, such as Maotai-flavor, Luzhou-flavor and Fen-flavor, and the types of Daqu used are also different. Maotai-flavor liquor mostly uses high-temperature Daqu, Luzhou-flavor liquor mostly uses medium-temperature Daqu, Fen-flavor liquor mostly uses medium-temperature Daqu and other strains bran koji, sesame-flavor koji and compound enzyme preparation, etc., which will be different. Generally, the flavor type determines the variety of koji, and there is no difference in quality between flavor types, only the difference in taste.
Question 9: Where is the best distiller's yeast? Wheat is crushed, added with proper amount of water and yeast, and then compacted by a mold and placed in a room full of cereal grass for mourning and warming up. The process takes about forty days, and the yeast is turned once on the way.
Question 10: What distiller's yeast is 40 points better for making liquor? This distiller's yeast should be fragrant. Maotai-flavor type: high-temperature koji and multi-strain compound koji; Luzhou-flavor: medium-high temperature koji and compound enzyme preparation; Fen-flavor type: medium-temperature koji and bran koji. . . The requirements for koji varieties of liquor with different flavors are different.