Is there a difference between liqueur koji and distiller's koji?

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.

Sweet starter is saccharifying bacteria and yeast preparation, and its microorganisms mainly include Rhizopus, Mucor and a small amount of yeast.

2. The fermentation process is different

After intense cooking of distiller's yeast and white rice, the conidia of Aspergillus are transplanted and then kept warm, and hyphae will grow on the rice grains, which is distiller's yeast. Amylase produced by Aspergillus will saccharify starch in rice, so it has been used as raw sugar with malt since ancient times to make wine, sweet wine and soybean paste. Wheat instead of rice is called wheat koji.

In the fermentation process, saccharifying bacteria first decompose starch in glutinous rice into glucose and protein into amino acids, and then a small amount of yeast converts glucose into alcohol through glycolytic pathway. In this way, a sweet, delicious and nutritious liqueur was made.

3. Different uses

Modern distiller's yeast is still widely used in the brewing of yellow rice wine and liquor. In terms of production technology, due to the mastery of microorganism and brewing theory, the development of koji has leapt to a new level. The original koji was moldy or germinated grain, and people improved it to make it suitable for wine making.

Sweet starter is mainly used to make sweet starter. In the process of making liqueur koji, liqueur koji is the main fermentation preparation.