Three kinds of distiller's yeast and its production technology

Pure grain wine-making must be inseparable from koji, which is the main factor that determines the taste of wine. So, what are the commonly used koji? Teacher Chen shared the classification and production technology of distiller's yeast. Interested parents may wish to know about it.

First, the classification and production technology of koji

1, Daqu: traditional Daqu, enhanced Daqu (semi-purebred) and purebred Daqu.

The technological process of Daqu production: wheat → moistening wheat → accumulation → grinding → mixing with water → loading into a koji mold → stepping on koji → cultivating between koji making → turning over koji → stacking koji → discharging koji → warehousing and storage → finished koji.

2. Xiaoqu: According to inoculation methods, it can be divided into traditional Xiaoqu and pure Xiaoqu.

The production process of traditional Xiaoqu is as follows: Polygonum hydropiper powder → mixing → tamping → cutting into pieces → rolling → inoculation → heat preservation in the pot → cultivation in the plaque, changing the plaque, combining the plaque → loading and discharging the reed → drying.

3. Monascus: mainly divided into Wuyi Monascus and Monascus, and Monascus is divided into traditional Monascus and purebred Monascus.

The traditional production methods of Fujian red koji are as follows: koji seed (koji powder+vinegar), rice washing → steamed rice → rice spreading → koji stirring → koji chamber culture → accumulation → flat spreading → koji soaking → accumulation → stirring → first water spraying → second water spraying → koji making → sun drying → finished koji → packaging.

2. Xiaoqu: According to inoculation methods, it can be divided into traditional Xiaoqu and pure Xiaoqu.

The production process of traditional Xiaoqu is as follows: Polygonum hydropiper powder → mixing → tamping → dicing → rolling → inoculation → heat preservation in the pot → cultivation in the plaque, changing the plaque, combining the plaque → loading and discharging the reed → drying.

3. Monascus: mainly divided into Wuyi Monascus and Monascus, and Monascus is divided into traditional Monascus and purebred Monascus.

The traditional production methods of Fujian red koji are as follows: koji seed (koji powder+vinegar), rice washing → steamed rice → rice spreading → koji stirring → koji chamber culture → accumulation → flat spreading → koji soaking → accumulation → stirring → first water spraying → second water spraying → koji making → sun drying → finished koji → packaging.

4. Maiqu: traditional Maiqu (including grass-covered qu, brick qu, hanging qu and explosive qu)

The main methods of bran koji production are box koji making, curtain koji making and ventilation koji making.