Production principle of bulk Baijiu wholesale brewing? In the process of wine making, starch swells by absorbing water and gelatinizes by heating to form loose starch, which is decomposed into low molecular weight monosaccharides under the action of amylase. Under the catalysis of decarboxylase and dehydrogenase, monosaccharides decompose gradually to form carbon dioxide and alcohol. There are two main processes in making wine with starch as raw material, one is starch saccharification process, the other is alcohol fermentation process.
1. The saccharified starch is hydrolyzed into monosaccharides under the action of the catalyst amylase. Amylase comes from microorganisms in distiller's yeast, which is a reaction process.
2. In alcohol fermentation, starch is converted into glucose under the action of amylase, and glucose is converted into alcohol under the action of alcoholase, which is secreted by yeast. Most koji also contains yeast (except bran koji). The reaction process is as follows:
This reaction formula was first proposed by French chemist guy lusack in 1810. Later, scientists measured that every 1009 glucose could theoretically produce 51.149 alcohol (the actual output was lower than that in theory). In 1857, another French chemist, louispasteur, discovered that alcohol fermentation was carried out without oxygen. Therefore, he concluded that "fermentation is a life activity without air".
Brewing wine is a natural way of making wine. The main raw materials for brewing wine are grains and fruits. It is characterized by its original flavor and low alcohol content. It is a low alcohol wine with little irritation to human body. For example, the alcohol content of beer brewed from grain is generally 3% ~ 8%, and that of fruit wine is 8% ~ 14%. The brewed wine is rich in nutrients, and moderate consumption is beneficial to health.
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