Qilu Evening News Qilu One Point reporter Meng Meng
The Spring Festival is approaching, and the gathering of relatives and friends will inevitably require some small drinks. At the wine table, some people will talk about what type of wine to drink. So, do you know what koji wine is? What is the difference between koji and liquor? The reporter came to popularize this knowledge to everyone.
What is Koji Wine?
Koji liquor is the traditional liquor brewing process, mixed in the grain in the fermentation agent, koji medicine is rich in a variety of microorganisms and microbial metabolites, the combined action of various microorganisms can transform the grain, after distillation is liquor.
Qu wine refers to the brewing process, Qu refers to the brewing process of grain fermentation agent, generally made of wheat, and can be divided into big koji, small koji, bran koji, and aroma type is not directly related, several famous wines generally belong to the big koji wine. The original koji is a moldy or sprouted grain, which people have improved to make it suitable for winemaking. Due to the different raw materials and production methods used, the natural conditions in the production areas are different, and the varieties of koji are rich and colorful.
Now in addition to the famous wine, pure Daqu liquor is not easy to buy, generally using the solid-liquid combination method to produce a new type of liquor, that is, using a part of the Daqu liquor and some other methods of liquor or edible alcohol collocation.
What is the difference between koji liquor and liquor?
Mr. Sun, an expert in liquor identification, uses three points to explain the difference between qujiu and liquor: First of all, the liquor quality of qujiu and liquor is different, qujiu is the original pulp wine, which is not blended with reduced degree; liquor is steamed, saccharified, fermented, distilled, aged and blended, and the original wine is reduced and added to the combination of different flavors.
Secondly, the operation method of production is different, koji wine uses enzyme preparations contained in koji to saccharify and ferment grain raw materials; liquor is inoculated with pure mold with bran as raw material, which can be used to replace some big koji or koji, and bran qu liquor is one of the main operation methods of liquor production in China.
Third, their classification is different, koji liquor is divided into large koji liquor, small koji liquor, bran koji liquor, mixed qu liquor; liquor is divided into sauce type, clear flavor type, strong flavor type, rice flavor type, phoenix type, concurrent flavor type, and other aroma types.
Roughly in the Song Dynasty, the types and manufacturing techniques of Chinese koji were basically stereotyped. There are some improvements on this basis in later generations.
From the analysis of scientific principles, the microorganisms grown in koji are mainly mold, and koji can be said to have evolved from moldy grains. Qu is the bone of wine, the quality of liquor qu directly affects the quality, output and style of liquor, so it is said that wine koji winemaking is the characteristic of Chinese winemaking, which is unique in the history of world winemaking.
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