Can you continue to use Daqu after growing "bugs"? What happens when you notice small bugs crawling around in the koji?
Can koji worms continue to be fermented for sake brewing? Next, let's popularize the production process of koji and the ** of "bugs", please read below:
The wine-making process of Moutai Town Distillery is generally around the Dragon Boat Festival every year, when the temperature is the highest every year, in the clean and spacious koji-making room, the temperature is as high as 40 or more, and the women who are responsible for stepping on the koji are dressed coolly"Frost and snow on the wrists"First, the crushed wheat is gathered in a wooden frame mold for koji-making, and then the koji is stepped on.
From the beginning of the cautious to the later handy, the woman who stepped on the song danced with her hands, like a butterfly dancing through flowers, and a thick piece of curved block was born from the woman's feet, and then was sent to Qucang, and after three or four months of high temperature test, she could finally play her role.
Stepping on the curve. The reason why I chose to step on the koji during the Dragon Boat Festival is that the winter wheat used for koji making happened to fade away from the green water at this time, and it was just right for koji-making; Second, the high temperature during the Dragon Boat Festival is conducive to the growth of microorganisms, which are mixed into the koji block and secrete a large number of enzymes, which can accelerate the conversion of starch and protein into sugar; The third reason is that this is the time when a magical little creature, the aspergine mosquito, is the most active.
The black dots on the koji block are aspergillus.
There are generally aspergillus mosquitoes in the places where wine is made in China, and there are as many as twenty or thirty species, but there is a unique aspergillus mosquito in Moutai Town, with a hard shell and the size of millet grains, which plays a pivotal role in the process of making koji. This kind of aspergillus mosquito carries the pollen of the four fields into the koji medicine, and then lays eggs in the koji block to reproduce, the better the koji medicine, the more aspergillus mosquitoes attract, the better the koji medicine, and the more fragrant the wine brewed.
The koji processed by Aspergilles mosquito has a variety of floral and fruity aromas, and also contains special raw materials produced by the reproduction of Aspergille mosquitoes themselves. Aspergille mosquito larvae contain a lot of proteins, which play a vital role in the flavor of soy sauce during the brewing process. At present, it is not possible to give a scientific explanation for this, but it can only be judged based on observation results and experience that the koji medicine eaten by the larvae of Aspergilles mosquitoes has a special aroma, and the wine produced is much more fragrant.
It is precisely by relying on the unique geographical environment, coupled with the craftsmanship that conforms to the time, place, and people, combined with the unremitting exploration of generations of craftsmen, that the soy sauce wine of Moutai Town has been carried forward, and gradually walked out of the isolated small mountain village to the wine lovers in China and even the world.
Youzes