Generally, the amount of koji used in the fermentation of Daqu wine is up to 20%. Such a large amount of koji is not so much the inoculation of a large number of microorganisms into the cellar for fermentation as the input of a large number of enzymes to catalyze various biochemical reactions in the cellar. What enzymes are present in wheat koji and what role do they play in fermentation? So far, it is still a mystery for people to study and explore, in this case, for the various enzymes in the fermentation process.

The traditional production of Luzhou-flavor Qujiu is Daqu, Laojiao, mixed steam and mixed firing technology. The formation of various flavor substances in wine is closely related to its unique production process and specific brewing microorganisms and enzymes. In addition to some flavor substances directly brought by raw materials, most of the flavor substances in Qu wine are derived from microorganisms and a series of biochemical reactions catalyzed by microbial enzymes. The main raw material of Luzhou-flavor wine...

The protein in the raw material is hydrolyzed into various amino acids under the catalysis of protease, and these amino acids are catalyzed by the corresponding deamination enzyme to produce higher alcohols with one carbon atom fewer than it. Such as limbic acid into isobutyl intoxication, leucine into isoamyl intoxication, phenylalanine into phenyl ethanol and so on. At the same time, amino acids are one of the important nitrogen for the growth of yeast and other microorganisms, and also affect the metabolism of these microorganisms, so the decomposition of proteins.

A series of complex biochemical reactions in fermentation cellars must be reflected in material changes, which is a convenient and simple way to study fermentation dynamics in cellars. We investigated the fermentation temperature and substance changes in the cellars of wine and other Luzhou-flavor koji, and found that there are common rules. After the cellars are sealed, the yeast uses the germanized liquor in the fermentation tank, the enzyme hydrolysis, the nitrogen acid and the remaining oxygen in the cellars to multiply.

Luzhou-flavor Qu wine is a solid fermentation process with fermentation while saccharification. The temperature in the cellar is low, and the saccharification and fermentation are very slow. This special point of slow fermentation is precisely to adapt to the normal synthesis of various aroma substances. Due to the wide variety of flavor substances, their synthesis contains and affects each other, so in the usual sixty days of fermentation, often can not complete the whole process. Without the provision of precursors in the compound, the incense...

The product of alcohol fermentation, in addition to ethanol, there are methanol and E advanced drunkenness, which is habitually called mixed drunkenness oil. The higher alcohols in Luzhou-flavor Qujiu mainly include n-propyl intoxication, isobutanol, n-butyl intoxication, isoamyl intoxication, isohexyl alcohol, etc., and their total ratio is lower than that of sauce-flavor and ching-flavor wines. The amount of n-C drunkness is more, followed by isoamyl drunkness, which is similar to miso flavor and Qing flavor wine, but the difference is that the content of n-C drunkness is higher than that of the other two.