In fact, the basic principle of new process fermentation is basically the same as that of traditional fermentation, which is the process of transforming starch in grain into wine.

淀粉（+淀粉分解酶）→葡萄糖（+酒酵母）→酒→（微量元素酸、醛、脂、醇等）（糖化过程）→（陶藏）→（酯化过程）

Starch (+ amylase) → glucose (+ Saccharomyces cerevisiae) → wine → (trace elements acid, aldehyde, lipid, alcohol, etc.) (saccharification process) → (pottery) → (esterification process)

一、传统发酵的基本原理

1、 Basic principles of traditional fermentation

高粱、大米、玉米、薯类、野生植物等富含淀粉的原料在白酒生产中一般都要进行高温蒸（煮），使植物细胞组织和细胞彻 底破裂，原料所含的淀粉颗粒由吸水膨胀，发生糊化，目的是使其受淀粉酶的作用，将淀粉水解过程中的杂菌感染。淀粉质原料在蒸煮过程中由于白酒产品的不同，其产生方式也有差异。其中大曲清香型的汾酒采用粮食单独蒸煮；大曲浓香型的五粮液、全兴大曲酒采取粮食与酒醅混蒸；小曲清香的四川小曲酒则采用粮食单独泡粮、蒸粮。

Starch, raw materials such as sorghum, rice, corn, potato and wild plants are usually steamed in high temperature (Baijiu), which makes the plant cells and cells completely broken. Starch granules from raw materials are expanded by water and gelatinized, so that they are affected by the enzymes of amylase and the bacteria in the process of starch hydrolysis. There are differences in the way of producing starch materials in the process of cooking due to the different Baijiu products. Among them, Daqu Qingxiang Fen Liquor is cooked separately with grain; Mixed steaming of grains and fermented grains is adopted for Wuliangye and Quanxing Daqu liquor with strong flavor of Daqu; Sichuan Xiaoqu liquor with the fragrance of Xiaoqu uses grain to soak and steam grain separately.

二、新工艺酿酒的基本原理

2、 Basic principle of new craft brewing

了解了传统熟料固态发酵过程，对掌握生料发酵有大帮助，因为无论是传统的熟料固态发酵，还是现代的生料液态发酵，其基本原理是完全一致的。其区别在于传统酒曲糖化能力不强，所以必 须先蒸煮原料使其糊化，便于酶起作用。而生料酒曲适用糖化能力相对较强的酶及其分解酶直接作用淀粉颗粒的外膜，使淀粉分解，生成糊精，再转化成麦芽糖，得到可发酵性葡萄糖。

Understanding the traditional clinker solid-state fermentation process is of great help to master raw meal fermentation, because the basic principles of both traditional clinker solid-state fermentation and modern raw meal liquid fermentation are completely consistent. The difference is that the saccharification ability of traditional koji is not strong, so the raw materials must be cooked first to gelatinize, so as to facilitate the action of enzymes. Raw koji is suitable for enzymes with relatively strong saccharification ability and their decomposition enzymes, which directly act on the outer membrane of starch particles to decompose starch, generate dextrin, and then convert it into maltose to obtain fermentable glucose.

淀粉除了转化成酒外，还转化成其他物质，其糖化过程中分解产物的组成及特性如下

Starch is not only transformed into wine, but also into other substances. The composition and characteristics of decomposition products during saccharification are as follows

淀粉：是由许多葡萄糖为基本单位连接起来的，可分为直链淀粉和支链淀粉两大类。直链淀粉是由大量葡萄糖分子以α1、4健脱水缩合，组成不分支点的链状结构，支链淀粉则呈分支的链状结构，其在分支的两个葡萄糖残基以α1,6健结合。凡糯性的高粱、大米、玉米等淀粉几乎是支链淀粉；粮谷，大约有80%是支链淀粉，20%直链淀粉。

Starch: it is connected by many glucose as the basic unit. It can be divided into amylose and amylopectin. Amylose is composed of a large number of glucose molecules α 1. 4. It is dehydrated and condensed to form a chain structure without branching points, while amylopectin is a branched chain structure, which is in the two glucose residues of the branch α 1,6 combination. Where waxy sorghum, rice, corn and other starch is almost amylopectin; About 80% of grain is amylopectin and 20% amylose.

直链淀粉：相对分子质量为几万几十万，易溶于温水，溶液粘度不大，容易老化，酶解较完全，遇碘液呈蓝色。

Amylose: with a relative molecular weight of tens of thousands to hundreds of thousands, it is easy to dissolve in warm water, the solution viscosity is small, it is easy to age, the enzymatic hydrolysis is complete, and it is blue in case of iodine solution.

低聚糖：有3~10个葡萄糖残基单位。凡直链淀粉分解少6少葡萄糖残基时，不与碘反应，因为6个葡萄糖残基的链形成一圈螺旋，可以束缚1个碘分子。碘液与淀粉及不分解物的呈色反应顺次为蓝、紫，红褐、黄（碘液色）

Oligosaccharide: there are 3 ~ 10 glucose residue units. When amylose decomposes at least 6 less glucose residues, it does not react with iodine, because the chain of 6 glucose residues forms a circle of helix, which can bind 1 iodine molecule. The color reaction of iodine solution with starch and non decomposition products is blue, purple, red, brown and yellow (iodine solution color)

双糖：如由两个葡萄糖分子脱1个水分子而成的麦芽糖，由1个铺头糖分子和1个果糖分子脱1个水分子而成的蔗糖

Disaccharide: for example, maltose formed by removing one water molecule from two glucose molecules and sucrose formed by removing one water molecule from one trehalose molecule and one fructose molecule

可发酵型糖：葡萄糖、果糖等单糖及上述双糖能被，一般酵母所利用。是基本的可发酵糖类。

Fermentable sugar: monosaccharides such as glucose and fructose and the above disaccharides can be used by general yeast. Is a basic fermentable sugar.