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Daqu as a kind of wheat (or barley, peas) Storage fermentation
The raw materials are inoculated and fermented by microorganisms in the environment of koji making. The microorganisms grow and disappear in the koji billet. They are a multi-enzyme and multi-bacterial micro-ecological product formed by natural accumulation of temperature and air drying. They are saccharification, fermentation and production of wine production.
Fragrance contains many kinds of microorganisms and many kinds of enzymes produced. Its quality has a great influence on the wine yield and wine quality. It is known as "the bone of wine".
As a regional resource product, Luzhou Laojiao "Jiuxiang" Daqu has its unique inherent quality endowing liquor with a unique style and aroma.