Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;

But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.

A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.

In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced .

It was used in the production of Xiaoqu liquor instead of koji.

The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast.

Tests show: during uncooked mixed cereals fermentation, liquor's odor and flavor can be improved by putting the other distiller's yeast.

The raw starter used in brewing with uncooked material is an mixture of enzyme and monascus,the ester produced by monascus is the primary source of the wine's flavor,and the saccharification of the monascus also has important function for the brewing.

He also dissertates the raw starter of making win by fermentating with uncooked material and the developing situation of it.

The predominant mould strain F14 in traditional Hubei starter was separated successfully.

The result showed that liquor's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum.

The starter insect Tenebroides mauritanicus could be killed by use of Bacillus thuringiensis mixed with M.