What is Koji?

After intense cooking, the conidia of Aspergillus are transplanted into white rice, and then kept warm, hyphae will grow on the rice grains, which is called koji. Amylase produced by Aspergillus will saccharify starch in rice.

Therefore, it and malt have been used as raw sugar to make wine, sweet wine and bean paste since ancient times. Wheat instead of rice is called wheat koji. The original koji was moldy or germinated grain, and people improved it to make it suitable for wine making. Because of the different raw materials and production methods, the natural conditions in the producing areas are different, and the varieties of Qu are rich and colorful.

Types of distiller's yeast

1, wheat koji, mainly used for brewing yellow rice wine. Commonly used distiller's yeast takes wheat as raw material.

2. Xiaoqu is mainly used for brewing yellow rice wine and Xiaoqu wine. Rice flour or rice bran is used as raw material, and a small amount of Chinese herbal medicine is added, which is also called medicinal liquor, Baiyao, wine cake and so on.

3. Monascus is mainly used for brewing red koji wine. Monascus takes rice as raw material, which can be used not only for brewing wine, but also for tofu and food.

4. Daqu is mainly used for brewing distilled liquor. Taking barley, wheat, peas and other grains as raw materials, it is also called block qu or brick qu because it looks like a brick.

5. bran koji is one of the main ways of liquor operation now, which can replace some Daqu and Xiaoqu. Taking wheat as raw material, it generally plays a saccharifying role in the brewing process of yellow rice wine, which makes the color of yellow rice wine look more beautiful and makes yellow rice wine have a special wine flavor.