What microorganisms are involved in liquor fermentation? What are the main functions of various microorganisms?

Liquor fermentation involves alcoholizing bacteria (yeast), saccharifying bacteria (filamentous bacteria) and bacteria.

Main functions of various microorganisms:

1, alcoholizing bacteria

Glucose, fructose, mannose and other monosaccharides are inhaled into cells, and under anaerobic conditions, monosaccharides are decomposed into carbon dioxide and alcohol under the action of enzymes in the body. This action is fermentation.

2. Saccharifying bacteria

A fungus that can convert starch into glucose. Pectinase with strong saccharification, rapid propagation, good thermal stability, acid resistance and alcohol resistance, and no or less production capacity to reduce methanol production.

3. Bacteria

Its metabolites have special effects on the flavor and taste of white wine, yellow wine and wine. In the process of fermenting liquor, proper introduction of bacteria can also overcome the shortcomings of insufficient aftertaste of liquor.

Extended data:

Brewing method

Starch-containing substances are mostly used as raw materials, such as sorghum, corn, barley, wheat, rice and peas. The brewing process is roughly divided into two steps:

1. First, starch is decomposed into sugar by Daqu, Aspergillus oryzae, Aspergillus Niger and Aspergillus flavus. Through grain selection, cooking, drying, koji laying, box making and bacteria cultivation, it is called saccharification process, from starch raw materials to sugar in sugar to wine;

2. Then glucose is fermented by yeast to produce alcohol. Liquor is rich in flavor, which mainly produces more esters, higher esters, volatile free acids, acetaldehyde and furfural during fermentation. The alcohol content of liquor is generally above 60 degrees.

References:

Baidu encyclopedia-brewing microorganisms

References:

Baidu encyclopedia-brewing