Understand the growth characteristics of root mold and successfully brew high-quality liquor

The concept that winemakers usually talk about most when they communicate together is the winemaking microorganism, such as root mold and yeast. Today we will talk about the growth characteristics of root mold that play a saccharification role in the fermentation process of sake. Understanding the growth characteristics of root mold is very helpful for us to operate the winemaking process rationally and correctly.

Rhizobium is a mold, a eukaryote in a single-celled microorganism, with a complete nucleus, that is to say, its main genetic material is DNA, commonly referred to as ribonucleic acid.

Rhizobium grows well in an oxygen-rich, warm and humid environment. We carefully analyze this sentence to know the two major growth characteristics of root mold, first, root mold belongs to aerobic microorganisms, normal growth requires sufficient oxygen to use for aerobic respiration in order to normal metabolism. Second, the root mold thrives in a warm and humid environment and metabolizes a large number of glycosylases.

According to the first growth characteristics of rhizobium, whether we brew Xiaoqu solid fragrance type wine for box saccharification and culture, or make rice semi-solid rice flavored wine, we must ensure that the saccharification culture bacteria must keep the air smoothly entering the wine layer from beginning to end. Therefore, the grain layer will not be pressed too tightly when the traditional process of making box culture bacteria, and the cover is good for this breathable item. The rice saccharification stage is covered with a cloth with good air permeability, or grass mats, straw mats, etc.

The second characteristic of root mold, the grain saccharification stage needs to be kept warm and moisturized, and the surface of the box layer is covered with bad to play a role in air permeability, but also plays a role in heat preservation and moisturizing. Imagine the ambient temperature of 30 degrees, but the air is dry, and the wind blows, then the grain grain can not be saccharified, this is due to the evaporation of the surface water of the grain, the root mold lacks moisture, the life activity is inhibited, converted into roe deer form "dormant", does not help us saccharify the grain.