Liquor is a kind of fermented liquid. In the process of brewing, people produce a substance - enzyme. Do you understand the role of this ingredient in liquor brewing? Let's study with Xiaobian.

　　粮食转化成酒需求两个步骤，糖化、发酵。

　　There are two steps to transform grain into wine: saccharification and fermentation.

　　酒曲酶里面的霉菌起到糖化功用，将淀粉转化成糖。

　　The molds in the starter play the role of saccharification, transforming starch into sugar.

　　酒曲酶里面的酵母菌起到发酵的作用，能够将糖转化成酒精。

　　Yeast in kojic enzyme plays the role of fermentation and can convert sugar into alcohol.

　　白酒酿造过程这两个步骤同时停止。

　　At the same time, the two steps of liquor making process stop.

　　糖化是酿酒过程中重要的步骤，在这个过程中会产生糖化酶，我国之前酿造的白酒大多是依托这种方法停止的。

　　Saccharification is an important step in the brewing process, in which saccharifying enzyme will be produced. Most of the liquor brewed before in our country is stopped by this method.

　　糖化酶与酒曲是什么关系?

　　What is the relationship between saccharifying enzyme and koji?

　　我们晓得酿造白酒时一定要参加酒曲，，先理解酿酒大致的过程，糖化酶和酒曲在酿酒中，属于不同的阶段，酒曲是经过润湿谷物促使其发芽或生霉制成，酒曲上生长有大量的微生物，微生物能所分泌出糖化酶等酶制剂，糖化酶具有生物催化作用，能够加速谷物中的淀粉、蛋白质等转变成糖、氨基酸，也就是我们说的糖化，然后糖分在酵母菌的酶的作用下，合成成乙醇，即酒精，这就完成了酿酒的过程。

　　We know that when brewing liquor, we must take part in distiller's yeast. First of all, we should understand the general process of brewing. Saccharifying enzyme and distiller's yeast belong to different stages. Distiller's yeast is made by moistening grain to promote its germination or mildew. There are a large number of microorganisms growing on the distiller's yeast, and enzymes such as saccharifying enzyme can be secreted by microorganisms. Saccharifying enzyme has the function of biocatalysis, which can accelerate the grain production. The starch and protein in the product are transformed into sugar and amino acid, that is to say, saccharification, and then the sugar is synthesized into ethanol, i.e. alcohol, under the action of the enzyme of yeast, which completes the brewing process.

　　糖化酶在酿酒中起到什么作用?

　　What role does saccharifying enzyme play in wine making?

　　从前面的酿酒过程中我们理解到，酒曲中的微生物分泌了糖化酶，而在工业消费中糖化酶主要是从黑曲霉、米曲霉、根霉等丝状真菌和酵母中取得。其次我们再理解糖化酶的作用对象——淀粉，淀粉是由直链淀粉和支链淀粉组成，糖化酶具有酶制剂的专注性，主要作用直链淀粉后的产物简直全部是葡萄糖，因而也被称为葡萄糖淀粉酶、α-1,4-葡萄糖水解酶。

　　From the previous brewing process, we understand that the microorganisms in the koji secrete glucoamylase, which is mainly obtained from filamentous fungi and yeast such as Aspergillus niger, Aspergillus oryzae and Rhizopus in industrial consumption. Secondly, we understand the object of action of glucoamylase - starch, which is composed of amylose and amylopectin. Glucoamylase has the concentration of enzyme preparation. The main product after acting on amylose is almost all glucose, so it is also known as glucoamylase, α - 1,4-glucohydrolase.

　　白酒酿造范畴：目前葡萄酒和白酒的主要区域消费比例为4:6，白酒酿造占有很大的比例。在传统的酿造白酒过程中，从幽香型到浓香型，再到酱香型白酒，随着制曲温度的进步，出酒率只要 40%到 20%左右，呈明显的降落趋向，主要缘由是由于淀粉质原料的糖化不完整所致，而糖化不好就成了影响出酒率的首要问题。而在不减或减少小曲用量的状况下，适量添加糖化酶，使淀粉的糖化停止得愈加彻底，能够进步出酒率 5%，酒质风味不变 经测算，经过添加糖化酶消费小曲酒，经济效益要比传统工艺的经济效益约高出1倍。

　　Liquor brewing category: at present, the main regional consumption proportion of wine and liquor is 4:6, and liquor brewing accounts for a large proportion. In the process of traditional liquor making, with the progress of koji making temperature, the liquor yield is only about 40% to 20%, which shows an obvious falling trend. The main reason is due to the incomplete saccharification of starch raw materials, and the poor saccharification has become the primary problem affecting the liquor yield. Under the condition of not reducing or reducing the amount of koji, adding appropriate amount of saccharifying enzyme can stop the saccharification of starch more thoroughly and improve the liquor yield by 5%. The liquor quality and flavor remain unchanged after calculation. After adding saccharifying enzyme to consume koji liquor, the economic benefit is about 1 times higher than that of traditional technology.

　　黄酒酿造范畴：黄酒属于低度酿造酒，普通酒精含量为20%左右，含有丰厚的营养及氨基酸，被称为液体蛋糕。传统的黄酒酿造主要运用活性干酵母作为糖化发酵剂，存在产酒率低的普遍问题，在黄酒消费中适量参加糖化酶，可加速发酵，使消费周期大大缩短，并使出酒率有很大进步，经过实验，糖化酶的加酶量为0.02%，更适温度为32 ，更适 pH 值为4.6，主发酵期缩短2~3天，后发酵期缩短10~60天，出酒率高达 92.07%，是传统办法的3倍。

　　Yellow rice wine brewing category: yellow rice wine belongs to low-grade brewing wine, with general alcohol content of about 20%, rich nutrition and amino acids, known as liquid cake. The traditional rice wine brewing mainly uses active dry yeast as saccharifying fermentation agent, which has the common problem of low alcohol production rate. The moderate participation of saccharifying enzyme in the consumption of rice wine can accelerate the fermentation, greatly shorten the consumption cycle, and greatly improve the alcohol production rate. After experiments, the amount of saccharifying enzyme is 0.02%, the optimum temperature is 32, the optimum pH value is 4.6, and the main fermentation period is shortened by 2-3 days. The post fermentation period was shortened by 10-60 days, and the liquor yield was 92.07%, which was three times of the traditional method.

　　啤酒酿造范畴：在消费发酵度高的淡爽型干啤酒，主要有几种办法：1、添加发酵性糖法（加糖法）；2、添加酶制剂法（加酶法）；3、添加特种酵母法。添加糖化酶是更简单有效的办法，可以到达有效地进步啤酒发酵度的目的，消费出的干啤酒具有风味共同 口味干爽纯粹等优点。

　　Beer brewing category: in the consumption of light dry beer with high fermentation degree, there are several methods: 1. Adding fermentative sugar method (adding sugar method); 2. Adding enzyme preparation method (adding enzyme method); 3. Adding special yeast method. Adding saccharifying enzyme is the most simple and effective way to effectively improve the fermentation degree of beer. The consumed dry beer has the advantages of common flavor, dry and pure taste.

　　糖化酶等酶制剂能取代酒曲吗？

　　Can enzyme preparations such as saccharifying enzyme replace Jiuqu?

　　答案能否定的！酶制剂的添加，能有效的处理传统酒曲中酶制剂，酶活较低的缺陷，由于酒曲其实质之一就是粗酶制剂，在酒的消费过程中，恰当参加一局部酶制剂以替代局部传统酒曲，可降低酒的消费本钱。但所产生的问题是酒的香味遭到一定的影响，如添加糖化酶可进步出酒率，同时也会影响酒的口感，其主要缘由是淀粉到糖的速度，在很短的时间就产生了酶，使糖没有充沛发酵，出来的酒甜中带苦，不好喝，因而在一些名酒厂，传统的酒曲仍是必不可少的。

　　Can the answer be determined? The addition of enzyme preparation can effectively deal with the defect of low enzyme activity in traditional distiller's yeast. As one of the essence of distiller's yeast is crude enzyme preparation, properly taking part in a local enzyme preparation to replace the local traditional distiller's yeast in the process of alcohol consumption can reduce the cost of alcohol consumption. However, the problem is that the flavor of the wine is affected to some extent. For example, adding saccharifying enzyme can improve the yield of the wine, but also affect the taste of the wine. The main reason is the speed of starch to sugar. In a very short time, the enzyme is produced, so that the sugar is not fully fermented, and the wine is bitter in the sweet and not good to drink. Therefore, in some famous distilleries, the traditional koji is still essential.

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