1) wheat Qu
Impact of different lysis methods for the extraction of total DNA on wheat Qu from Shaoxing rice wine;
Study on a-amylase from wheat Qu of Shaoxing rice wine;
Relationship between metabolites of wheat Qu microorganisms and flavor of rice wine;
2) wheat koji
Study on biochemical characteristics of several wheat koji and their difference during fermentation process;
In order to have a full understanding of Chinese traditional technique of uncooked wheat koji,the population and origin of microorganisms in uncooked wheat koji,the functions,utilities and features of uncooked wheat koji are introduced.
In order to ensure the quality of wheat koji,the technological processes of manual koji production and me- chanical koji production are compared.
3) wheat cojic
Preparation of wheat cojic containing Monacolin K;
Utilizing this strain, rice wine with Monacolin K was developed through preparing wheat cojic and fermenting rices.
2 麦曲的制备及酿造实验 通过针对本实验中所需麦曲，以不同的含水量、接种量以及培养时间三个因数根据Monacolin K、糖化酶活力两个指标对麦曲的制备作了初步的研究，确定了实验室麦曲制备中的优化组合：含水量50％、孢子接种量为0。
4) traditional wheat koji
Discussion on the innovation of the traditional wheat koji;
5) raw wheat koji
"Xiajiang aged winter wine",which was took Zaojian glutinous rice harvested in the same year as raw material,was brewed using home-made starter and stepped raw wheat koji as starter.
Basic definition of conventional raw wheat koji-making,types and source of microorganisms in raw wheat koji and the features and function of microbial system,enzymatic system and substance system including in raw wheat koji were introduced.
6) raw wheat koji
Compared discussion between the machine-making and traditional raw wheat koji in rice wine brewing;
Study on yeast determination in raw wheat koji of yellow rice wine;
Adding Saccharifying enzyme and Y-ADY,we reduced the use of black-skin-red-koji to 45% than that in traditional technology and the reduced koji was replaced by raw wheat koji.
添加糖化酶、活性干酵母 ,使乌衣红曲的用量减少为传统工艺用曲量的45% ,所减少的乌衣红曲用生麦曲来代替 ,酿制的乌衣红曲黄酒质量有了很大的提