Does wine currant mean saccharification enzyme

Whether the wine quartz refers to the saccharase enzyme

The saccharase enzyme is a saccharification fermentation agent, which can also be said to be a kind of wine quartz, wine quartz includes big quartz, small quartz, bran quartz, wuwuotou quartz, glutinous rice wine quartz, etc., referring to the enzyme preparation that can convert starch into sugar to make it into wine.

What is a wine tune?

Wine rest, generally written as wine quill. In the rice that has been strongly steamed, the conidia of Aspergillus oryzae are moved in, and then kept warm, and the mycelium grows luxuriantly on the rice grains, which is called liquor quatre. 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 soybean paste, etc.. Those who use wheat instead of rice are called maitake.

In modern times, liquor quarts are broadly categorized into five main types, which are used for different kinds of liquor. They are:

1, wheat quarts, mainly used in the brewing of yellow wine;

2, small quarts, mainly used in the brewing of yellow wine and small quarts of white wine;

3, red quarts, mainly used in the brewing of red wine (red wine is a variety of yellow wine);

4, large quarts, used in the brewing of distilled spirits.

5, Branqu, which is only developed in modern times, with pure species of mold inoculated with bran as raw material cultures. Can be used to replace part of the large or small quartz. To date, the bran method of liquor is one of the main operating methods of liquor production in China. Its liquor production accounts for more than 70% of the total output.

What is the reason for the enzyme saccharase to improve the yield of white wine instead of wine curd

Saccharase is a single strain, that is, a pure strain, which just converts starch into sugar.

The brew is a multi-bacterial species, the cultivation of brew is the collection of wild microorganisms in nature, through the control of the temperature of the cultivation of the brew, consciously cultivated in the direction of brewing high-quality wine. During fermentation, in addition to the strains that can play a role in saccharification, other strains (bacteria) can convert starch to generate complex flavor substances. The starch is consumed and not converted into sugar.

Yeast then converts the sugar into alcohol.

The same starch converts different amounts of sugar and produces different alcohols.

Glycoconjugate enzyme has a single conversion, only to sugar, so the rate of alcohol production is the highest.

What is the relationship between saccharification enzyme and wine quartz, and what role does it play in brewing

Saccharification enzyme and wine quartz both play a role in promoting the conversion of starch in the grain, which, to a certain extent, affects the rate of alcohol production, and the safety and health of the wine.

The difference is also very simple,

The essence of the difference, saccharification enzyme is a pure chemical production, that is, industrial raw materials, the amount of dose did not control the bad words, harmful to the human body!

Wine, the normal wine song is the use of biological extraction technology, the extraction of Aspergillus, the regular Aspergillus is beneficial, like the yeast used in flour, but there are also poor quality, bad.

The wine rate, in fact, are similar, and do not want to some people say, saccharase wine rate is so high, the wine rate is so low, the wine rate itself is a have many factors, such as: equipment, temperature control and other issues, can not be generalized.

The wine brewed is relatively healthier, greener, and more beneficial than the wine, while the saccharase has a certain degree of danger, and there are cases of harm occurring in the country where the saccharase exceeds the standard.

If you don't understand, you can ask, hope to adopt!

Which is better for shochu, the fermentation with tunes or the fermentation with saccharase

Tunes are good

The main raw materials for small shochu are barley, five rice, buckwheat, and also commonly used rice, barnyard, corn, potatoes, etc. The process of brewing small shochu is divided into two parts: the first part of the brewing process, and the second part, the second part, the third part, the third part. The process of brewing small pot liquor is divided into two stages: one is to cover the liquor rice. The prepared raw material grain soaked through the heart or boiled, spread out, cooled, sprinkled with wine and stirred evenly, and then loaded into the tile jar or special small wine cellar, covered fermentation. Secondly, the wine is roasted. Roasted wine equipment has a large and small iron pot, a wooden wine cauldron, a wine funnel, a wine pipe, a wine storage device. After the above preparations are completed, add fire to boil the water, so that the strong steam rises, the wine inside the rice steam out to the bottom of the cauldron, the rapid cohesion of the wine, dripping in the wine funnel, and then along the wine bamboo pipe flow to the wine storage device. Yi family small pot wine is mellow and refreshing, refreshing the mind and spirit. Traditionally, it is mainly brewed and drunk by oneself, and it is also a good gift for friends and relatives.

Can I steam the sweet wine and brown sugar?

Sweet wine wine noodles itself put any sweet additives including honey sweet wine wine steamed rice (glutinous rice) mixed with wine yeast (a special micro-organism yeast) fermentation kind of sweet rice wine, wine wine called mash Eat wait even rice with wine up to eat fermented eat (children to eat special sweet wine wine *** eat) add water to eat cook wait to put the egg sweet and delicious wine wine wine wine wine wine wine wine wine eggs or cook wait to join the brown sugar, honey type of nourishing breasts for

Wine quizzi can be steamed eggs eat

Can, the recipe practice: 1.1. will be steamed glutinous rice, cool 2.2 glutinous rice, wash, put the water did not exceed the rice 2 cm, soak for half an hour 3. In the sterilized glass basin, sprinkle a layer of wine, lay a layer of rice, then sprinkle a layer of wine, lay a layer of glutinous rice, and so on until all the glutinous rice into the basin, the surface of the glutinous rice and then sprinkle a layer of wine. Then dig a hole in the middle of the glutinous rice, put in some wine curd, and finally sprinkle some cool boiled water evenly on the glutinous rice 4. Adjust the yogurt maker to the function of making rice wine and set the time for 30 hours 5. Put the wine into the refrigerator to slow down the fermentation and finish it within a week. 6. When you eat it, take the appropriate amount of wine, add warm water, boil it, beat an egg, stir it with chopsticks, add jujubes and goji berries, turn off the fire and you can eat it

Do you still need to use saccharification enzyme or earth quartz after using Anqi brewing quartz

No. You just need to follow the package of Anqi brewing quartz to make the wine. As long as you follow the instructions on the package and use it correctly, you will be able to provide the necessary saccharification power and wine-making power in the wine-making process, and the saccharification power and wine-making power are matched and coordinated, so you don't need to add another saccharification enzyme or earthquakes.

Measurement of saccharification enzyme activity

1. Definition

1g of solid enzyme powder (or 1ml of liquid enzyme), under the condition of 40℃ and pH value of 4.6, will decompose soluble starch for 1h to produce 1mg of glucose, which is a unit of enzyme activity, and it is expressed as u/g (u/ml).

2. Principle

Glucoamylase catalyzes the hydrolysis of starch, starting from the non-reducing end of the starch molecule and breaking down the α-1,4-glucosidic bond to produce glucose. Glucose molecules contain aldehyde groups that can be oxidized by sodium hypoiodite, and iodine is precipitated after acidification with excess sodium hypoiodite, and then titrated with a standard solution of sodium thiosulfate to calculate enzyme activity.

3. Reagents and solutions

(1) Acetic acid - sodium acetate buffer solution (pH 4.6).

Weigh 6.7g of sodium acetate (CH3COONa-3H2O), dissolve it in water, add 2.6ml of glacial acetic acid (CH3COOH) and dilute it with water up to 1000 ml. Prepare the solution and correct it with a pH meter.

(2) Sodium thiosulfate standard solution (Na2S2O3, 0.05 mol/L).

(3) Iodine solution (1/2I2, 0.1mol/L).

(4) Sodium hydroxide solution (NaOH, 0.1 mol/L).

(5) 200g/L soluble sodium hydroxide solution.

(6) Sulfuric acid solution (2mol/L).

(7) 20g/L soluble starch solution.

(8) 10g/L starch indicator solution.

4. Instruments and equipment

Constant temperature water bath, stopwatch, colorimetric tubes, glass instruments.

5. Steps

(1) Preparation of enzyme solution to be tested Weigh 1~2g of enzyme powder, accurate to 0.0002g (or aspirate 1.00ml of liquid enzyme), dissolve it with a small amount of acetic acid buffer and pound it with a glass rod, then pour the supernatant into a volumetric flask carefully. Add a small amount of buffer to the sediment portion, and pound it for 3-4 times, and finally transfer it all into a volumetric flask, and then set the volume with buffer to the scale (the enzyme activity was estimated to be in the range of 100-250 u/ml), and shake it well. The filtrate was filtered through 4 layers of gauze, and the filtrate was used for determination.

(2) Determination In two 50ml colorimetric tubes of A and B, add 25ml of soluble starch and 5ml of buffer solution respectively, shake well, and then preheat for 5min in a constant temperature water bath at 40℃. 2ml of enzyme solution to be tested was added to the tube A (sample) and shaken well at once, and then reacted accurately for 30min at the temperature, and then added 0.2ml of sodium hydroxide solution at once and shaken well, and then removed from the tubes and cooled quickly. Take out and cool down quickly, and add 2ml of enzyme solution to be tested in tube B (blank), take up 5ml of the above reaction solution and blank solution, put them in iodine measuring flask, add 10ml of iodine solution accurately, then add 15ml of sodium hydroxide solution, shake well, stopper it tightly, and react it in the dark place for 15min, take it out, add 2ml of sulphuric acid solution, and titrate it with sodium thiosulphate standard solution immediately until the blue color disappears as its The end point.

(3) Calculation

X = (A-B)c×90.05×32.2/5×1/2×n×2=579.9×(A-B)c×n

Where X - enzyme activity of the sample (u/g or u/n). u/g or u/ml)

A - volume of sodium thiosulfate solution consumed by the blank (ml)

B - volume of sodium thiosulfate solution consumed by the sample (ml)

c --Concentration of sodium thiosulfate solution (mol/L)

90.05 --Mass of glucose expressed in grams equivalent to 1 ml of standard sodium thiosulfate solution (1 mol/L)

32.2 --Total volume of the reaction solution (ml)

5 -- Volume of the aspirated reaction solution (ml)

1/2 -- Aspiration of 2 ml of the enzyme solution, converted to 1ml

n - dilution times

2 - reaction 30min, converted to 1h enzyme activity coefficient of the result obtained is expressed to the integer