Traditional Culture Encyclopedia - Traditional stories - Xiaoqu Fen-flavor solid liquor was fermented for 24 hours: How to raise the temperature without raising the temperature quickly?
Xiaoqu Fen-flavor solid liquor was fermented for 24 hours: How to raise the temperature without raising the temperature quickly?
The amount of koji is large, and the fermentation temperature rises rapidly. When the amount of koji is small, the fermentation temperature rises relatively slowly. Similarly, the high temperature of lower koji, on the one hand, is the high initial fermentation temperature, and at the same time, it will accelerate the fermentation temperature rise, while the low temperature of lower koji is the opposite. Therefore, when using a large number of koji, it is necessary to control the relatively low koji temperature to avoid excessive fermentation, and it is better to use a small amount of koji at a relatively high koji temperature to avoid too slow temperature rise.
The optimum growth temperature of Saccharomyces cerevisiae is 28-32℃, while the acid-producing bacteria in fermented grains adapt to higher temperature. Below 33℃, the growth rate of miscellaneous bacteria is lower than that of yeast, and above 33℃, the growth rate of miscellaneous bacteria is higher than that of yeast. The optimum growth temperature of lactic acid bacteria is 37~45℃, acetic acid bacteria is 30 ~ 35℃, and acetic acid bacteria is 40 ~ 45℃. Therefore, it should be noted that the temperature should not be too high during fermentation. At high temperature, yeast will be inactivated rapidly, while bacteria will multiply rapidly to produce acid. But if the fermentation temperature is too low, it will lead to no fermentation and no wine. Generally speaking, the fermentation temperature should not be lower than 15℃, otherwise the fermentation will be very slow.
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