Liquor is a kind of fermented liquid. In the process of brewing, people produce a substance - enzyme. Do you understand the role of this ingredient in liquor brewing? Let's study with Xiaobian.
There are two steps to transform grain into wine: saccharification and fermentation.
The molds in the starter play the role of saccharification, transforming starch into sugar.
Yeast in kojic enzyme plays the role of fermentation and can convert sugar into alcohol.
At the same time, the two steps of liquor making process stop.
Saccharification is an important step in the brewing process, in which saccharifying enzyme will be produced. Most of the liquor brewed before in our country is stopped by this method.
What is the relationship between saccharifying enzyme and koji?
We know that when brewing liquor, we must take part in distiller's yeast. First of all, we should understand the general process of brewing. Saccharifying enzyme and distiller's yeast belong to different stages. Distiller's yeast is made by moistening grain to promote its germination or mildew. There are a large number of microorganisms growing on the distiller's yeast, and enzymes such as saccharifying enzyme can be secreted by microorganisms. Saccharifying enzyme has the function of biocatalysis, which can accelerate the grain production. The starch and protein in the product are transformed into sugar and amino acid, that is to say, saccharification, and then the sugar is synthesized into ethanol, i.e. alcohol, under the action of the enzyme of yeast, which completes the brewing process.
What role does saccharifying enzyme play in wine making?
From the previous brewing process, we understand that the microorganisms in the koji secrete glucoamylase, which is mainly obtained from filamentous fungi and yeast such as Aspergillus niger, Aspergillus oryzae and Rhizopus in industrial consumption. Secondly, we understand the object of action of glucoamylase - starch, which is composed of amylose and amylopectin. Glucoamylase has the concentration of enzyme preparation. The main product after acting on amylose is almost all glucose, so it is also known as glucoamylase, α - 1,4-glucohydrolase.
白酒酿造范畴：目前葡萄酒和白酒的主要区域消费比例为4:6，白酒酿造占有很大的比例。在传统的酿造白酒过程中，从幽香型到浓香型，再到酱香型白酒，随着制曲温度的进步，出酒率只要 40%到 20%左右，呈明显的降落趋向，主要缘由是由于淀粉质原料的糖化不完整所致，而糖化不好就成了影响出酒率的首要问题。而在不减或减少小曲用量的状况下，适量添加糖化酶，使淀粉的糖化停止得愈加彻底，能够进步出酒率 5%，酒质风味不变 经测算，经过添加糖化酶消费小曲酒，经济效益要比传统工艺的经济效益约高出1倍。
Liquor brewing category: at present, the main regional consumption proportion of wine and liquor is 4:6, and liquor brewing accounts for a large proportion. In the process of traditional liquor making, with the progress of koji making temperature, the liquor yield is only about 40% to 20%, which shows an obvious falling trend. The main reason is due to the incomplete saccharification of starch raw materials, and the poor saccharification has become the primary problem affecting the liquor yield. Under the condition of not reducing or reducing the amount of koji, adding appropriate amount of saccharifying enzyme can stop the saccharification of starch more thoroughly and improve the liquor yield by 5%. The liquor quality and flavor remain unchanged after calculation. After adding saccharifying enzyme to consume koji liquor, the economic benefit is about 1 times higher than that of traditional technology.
黄酒酿造范畴：黄酒属于低度酿造酒，普通酒精含量为20%左右，含有丰厚的营养及氨基酸，被称为液体蛋糕。传统的黄酒酿造主要运用活性干酵母作为糖化发酵剂，存在产酒率低的普遍问题，在黄酒消费中适量参加糖化酶，可加速发酵，使消费周期大大缩短，并使出酒率有很大进步，经过实验，糖化酶的加酶量为0.02%，更适温度为32 ，更适 pH 值为4.6，主发酵期缩短2~3天，后发酵期缩短10~60天，出酒率高达 92.07%，是传统办法的3倍。
Yellow rice wine brewing category: yellow rice wine belongs to low-grade brewing wine, with general alcohol content of about 20%, rich nutrition and amino acids, known as liquid cake. The traditional rice wine brewing mainly uses active dry yeast as saccharifying fermentation agent, which has the common problem of low alcohol production rate. The moderate participation of saccharifying enzyme in the consumption of rice wine can accelerate the fermentation, greatly shorten the consumption cycle, and greatly improve the alcohol production rate. After experiments, the amount of saccharifying enzyme is 0.02%, the optimum temperature is 32, the optimum pH value is 4.6, and the main fermentation period is shortened by 2-3 days. The post fermentation period was shortened by 10-60 days, and the liquor yield was 92.07%, which was three times of the traditional method.
Beer brewing category: in the consumption of light dry beer with high fermentation degree, there are several methods: 1. Adding fermentative sugar method (adding sugar method); 2. Adding enzyme preparation method (adding enzyme method); 3. Adding special yeast method. Adding saccharifying enzyme is the most simple and effective way to effectively improve the fermentation degree of beer. The consumed dry beer has the advantages of common flavor, dry and pure taste.
Can enzyme preparations such as saccharifying enzyme replace Jiuqu?
Can the answer be determined? The addition of enzyme preparation can effectively deal with the defect of low enzyme activity in traditional distiller's yeast. As one of the essence of distiller's yeast is crude enzyme preparation, properly taking part in a local enzyme preparation to replace the local traditional distiller's yeast in the process of alcohol consumption can reduce the cost of alcohol consumption. However, the problem is that the flavor of the wine is affected to some extent. For example, adding saccharifying enzyme can improve the yield of the wine, but also affect the taste of the wine. The main reason is the speed of starch to sugar. In a very short time, the enzyme is produced, so that the sugar is not fully fermented, and the wine is bitter in the sweet and not good to drink. Therefore, in some famous distilleries, the traditional koji is still essential.
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