What are the functions of koji and yeast in the brewing process?

Distiller's yeast: 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 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.

Yeast: Aerobic respiration produces a large amount of fermentation broth, which consumes oxygen in the jar, and the fermentation broth submerges raw materials to create anaerobic conditions, thus producing alcohol.

Extended data:

Classification of sake koji:

1, according to koji-making raw materials, mainly wheat and rice. Therefore, they are called wheat koji and rice koji respectively. There are many kinds of rice-based koji, such as rice-based Xiaoqu, steamed rice-based red koji or black-coated red koji, and rice koji (Aspergillus oryzae).

2. According to whether the raw materials are ripe or not, they can be divided into raw wheat koji and cooked wheat koji.

3. According to the additives in koji, there are many kinds, including Chinese herbal medicine koji and bean koji with bean raw materials (peas, mung beans, etc.). ).

4. According to the form of qu, it can be divided into Daqu (straw bag qu, brick qu and hanging qu), Xiaoqu (cake qu) and Sanqu.

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