What is glycosidase in liquor production?

The main glycosidase in the production of Maotai-flavor liquor starter does not include what: cellulase.

Cellulase (β- 1, 4- glucan -4- glucanase) is a group of enzymes that degrade cellulose to produce glucose. It is not a monomer enzyme, but a synergistic multi-component enzyme system. It is a complex enzyme, mainly composed of exo-β-glucanase, endo-β-glucanase and β-glucosidase, and also has high activity xylanase. Acting on cellulose and products derived from cellulose. Microbial cellulase is of great significance in converting insoluble cellulose in fruit and vegetable juice into glucose and destroying cell wall to improve juice yield.

How to brew liquor;

1, prepare rice first, wash the rice, soak it in water for a while, and then steam it in a pot.

2. In order to make the rice completely steamed, when the pot is steaming, open the lid and sprinkle boiling water into it, and pay attention to the amount of water spilled. Thin the rice as much as possible after steaming, and cool it with a fan in summer.

3. The most important step: mix the distiller's yeast, name a proper amount of distiller's yeast, put it in the rice pile, and mix it thoroughly so as not to affect the taste of the wine.

4. After mixing the distiller's yeast, put it in a jar for fermentation. Be careful not to press hard during putting to keep the jar clean. After installation, dig a round hole in the middle of the rice pile.

5. The top of the cylinder is sealed with plastic paper. After 24 hours, add water to the rice and stir it properly.

6, after three weeks, distillation. You can brew delicious white wine.