What is the difference between solid-state fermentation and liquid-state fermentation of liquor?

Pure grain solid-state fermented liquor is made by several steps, such as koji making, brewing, aging and blending. Because the solid-state fermentation process of pure grain follows the brewing law of natural fermentation and natural aging, and the role of koji and microorganisms in the cellar, besides ethanol, the wine body also contains rich nutrients such as caproic acid and ethyl ester.

Liquid fermented wine is a kind of liquid wine based on high-quality edible alcohol made from sugarcane, beet residue, dried potato and corn, and added with flavoring substances to simulate the taste of traditional grain wine. From the professional name, the industry calls it "new technology liquor", which is also commonly known as alcohol ditch wine exchange.

2. Different characteristics:

The characteristics of liquid fermentation method are: shortening dough fermentation time and improving production efficiency; Automatic and continuous production can be realized from raw and auxiliary materials processing to finished product packaging; Extend the shelf life of bread and delay the aging speed; Shorten fermentation time.

The characteristics of solid-state fermentation are: low water activity, high substrate water insolubility, easy growth of microorganisms, high enzyme activity and rich enzyme system; The fermentation process is extensive, and strict aseptic conditions are not needed; The equipment has the advantages of simple structure, low investment, low energy consumption and easy operation. Simple post-treatment, less pollution, and basically no wastewater discharge.

3. Different fermentation processes:

Liquid fermentation is to ferment dough with the help of liquid culture medium, that is, yeast is first placed in liquid culture medium, propagated in liquid for several hours, then fermented liquid is made, and then mixed with fermented liquid and other raw materials to form dough.

Solid-state fermentation is a fermentation mode of microorganisms on solid substrates with little or no free water. Gas, liquid and solid coexist in solid matrix, that is, porous solid matrix contains water and water-insoluble substances.

Extended data:

1, production condition requirements

The production of pure grain solid-state fermented liquor must have good environmental conditions, and the production enterprises must have complete production equipment and necessary detection means. It is suggested to adopt ISO9000 quality assurance system, ISO 14000 environmental assurance system, HACCP food safety assurance system and perfect product quality inspection system to produce pure grain solid-state fermented liquor. Products marked with pure grain solid-state fermented liquor must have sufficient production capacity (such as the number of pits, etc.). ) to match.

2, process requirements

According to the characteristics of different types of liquor and traditional technological requirements, liquor products were produced by solid-state saccharification, solid-state fermentation, solid-state distillation, storage and koji blending.