Listen to Lao Zhou's words enzyme "The application of enzyme preparations in liquor brewing"

Today we come to talk about the common liquor on the table, we all know that the brewing of liquor needs to use koji, and the role of koji mainly depends on the population formed by different microorganisms, which perform their duties and play a unique role in specific raw material formulas and process conditions, and the role of koji mentioned here is achieved through enzymes produced by various microorganisms, and these enzymes work together to convert raw materials into wine.

Currently, converting grain into wine requires two steps: saccharification and fermentation. The mold in the koji plays a saccharification function, that is, to convert starch into sugar. The yeast in the koji is to convert sugar into alcohol, in the liquor brewing process these two steps are carried out at the same time, while in this process is accompanied by a lot of complex reactions, which will form a unique flavor of liquor, when the microorganisms in the koji will convert the grain into sugar, the main role is amylase, so when the amylase in the koji is not active enough or need to accelerate this conversion, as long as the addition of amylase can be. In addition, amylase combined with other enzymes, such as cellulase, hemicellulase can maximize the release of starch in grains, through amylase into sugar, thereby improving the rate of wine production, saving food.

Let's follow Lao Zhou together to learn more about it!

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