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东北纯粮酒是如何进行发酵的?

发布时间:2020-08-28 浏览次数:0网址:https://www.qdljjy.com

酒粬一般写作酒曲,在经过强烈蒸煮的白米中,移入曲霉的分生孢子,然后保温,米粒上即茂盛地生长出菌丝,此即酒曲。通俗解释,实际上就是粮食发霉之后演变而成。
The others usually write distiller's yeast. After strong cooking of white rice, the conidia of Aspergillus are transferred, and then heat preservation, the rice grains are luxuriantly grown with hyphae, which is called koji. Popular interpretation, in fact, is the evolution of grain moldy.
想要知道它们之间的区别,来解一下酒曲的知识吧!
Want to know the difference between them, first of all, to understand the knowledge of distiller's yeast!
酒粬一般写作酒曲,在经过强烈蒸煮的白米中,移入曲霉的分生孢子,然后保温,米粒上即茂盛地生长出菌丝,此即酒曲。
The others usually write distiller's yeast. After strong cooking of white rice, the conidia of Aspergillus are transferred, and then heat preservation, the rice grains are luxuriantly grown with hyphae, which is called koji.
纵观世界各国用谷物原料酿酒的历史,可发现有两大类:
Throughout the history of wine making with cereals in the world, there are two types
一类是以谷物发芽的方式,利用谷物发芽时产生的酶将原料本身糖化成糖份,再用酵母菌将糖份转变成酒;
One is to use the enzyme produced during grain germination to saccharify the raw material into sugar, and then yeast will convert the sugar into wine;
另一类是用发霉的谷物,制成酒曲,用酒曲中所含的酶制剂将谷物原料糖化发酵成酒。从有文字记载以来,的酒绝大多数是用酒曲酿造的。
The other is to use moldy grains to make koji, which is saccharified and fermented into wine by enzyme preparation contained in koji. Since there are written records, the vast majority of Chinese liquor is brewed with distiller's yeast.
为什么酿酒一定要加入酒曲呢?酒曲酿酒是我国酿酒的精华所在,因为酒曲上生长有大量的微生物,还有微生物所分泌的酶(淀粉酶、糖化酶和蛋白酶等),酶具有生物催化作用,可以加速将谷物中的淀粉,蛋白质等转变成糖、氨基酸。糖分在酵母菌的酶作用下,分解成纯粮酒。
Why must koji be added to wine making? Distiller's yeast is the essence of wine making in China, because there are a large number of microorganisms on the starter, Guo Niang's enzymes (amylase, glucoamylase, protease, etc.). Enzymes have biocatalytic effect, and can accelerate the transformation of starch and protein into sugar and amino acids. Sugar is decomposed into pure grain wine by the enzyme of yeast.
东北纯粮酒
酒曲的种类很多,现代大致将其分为五大类,分别用于不同的酒:
There are many kinds of koji, which can be roughly divided into five categories in modern times
1、麦曲:主要用于黄酒的酿造。
1. Wheat koji: mainly used in the brewing of rice wine.
2、小曲:主要用于黄酒和小曲白酒的酿造。
2. Xiaoqu: mainly used in the brewing of yellow rice wine and Xiaoqu liquor.
3、红曲:主要用于红曲酒的酿造(红曲酒是黄酒的一个品种)。
3. Red koji: mainly used for the brewing of red koji wine (Hongqu liquor is a variety of yellow rice wine).
4、大曲:用于蒸馏酒的酿造。
4. Daqu: used for distilling liquor.
5、麸曲:这是现代才发展起来的,用纯种霉菌接种以麸皮为原料的培养物。可用于代替部分大曲或小曲。迄今麸曲法白酒是白酒生产的主要操作法之一。
5. Bran koji: This is the modern development, with pure mold inoculated with wheat bran as raw material culture. It can be used to replace some Daqu or Xiaoqu. So far, bran koji liquor is one of the main operation methods in Chinese liquor production.