Traditional Culture Encyclopedia - Traditional stories - What is the difference between Luzhou Laojiao Tequ, Touqu and Erqu liquor?
What is the difference between Luzhou Laojiao Tequ, Touqu and Erqu liquor?
2. Special songs, first songs, second songs, etc. It is the name of different fractions of wine produced by different time of receiving wine during distillation. That is to say, the naming of fermentation and storage time, such as Tequ, Chen Qu, Touqu and Erqu, is also called quality grading. Daqu is the general name of liquor with Daqu as saccharifying starter, that is, Daqu liquor; Tequ refers to super Daqu liquor, which is also a particularly good Daqu liquor.
3. Therefore, the quality of Luzhou Tequ liquor is better than Touqu liquor, and Touqu liquor is better than Erqu liquor.
Extended data
One of the essences of traditional koji is crude enzyme preparation. But the biggest disadvantage of traditional koji is the low enzyme activity. In modern times, due to the development of enzyme preparation industry, in the process of wine production, some enzyme preparations are appropriately added to replace some traditional koji. At present, the main enzyme preparations used are liquefaction enzyme and glucoamylase. The use of enzyme preparation can reduce the production cost of wine, but the problem is that it affects the flavor of wine to some extent.
Daqu is made because a large number of microorganisms and enzymes secreted by microorganisms grow on it. Enzymes have biocatalysis, which can accelerate the conversion of starch and protein in cereals into sugars and amino acids. Sugar is decomposed into ethanol under the action of yeast enzyme, which is alcohol. Tillers also contain many such enzymes, which have saccharifying effect. The starch of tiller itself can be converted into sugar, and then converted into ethanol under the action of yeast. At the same time, koji itself contains starch and protein, which are also raw materials for brewing.
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