Is it better to use Daqu or Xiaoqu for liquor?

Many friends who make wine are struggling with a question, which is better, Daqu or Xiaoqu? What's the difference between Daqu and Xiaoqu? I'm from the north. Do the landlord's songs apply?

Traditional koji used for brewing and fermentation mainly includes wheat koji, Xiaoqu, red koji, Daqu and bran koji.

Maiqu: mainly used for brewing yellow wine;

Xiaoqu: mainly used for brewing yellow rice wine and Xiaoqu wine; Tang Sanjing Daqu belongs to Xiaoqu, which was developed by combining microbial fermentation technology with traditional Chinese herbal medicine yeast. The liquor yield is high, and the brewed liquor tastes good and won't get drunk.

Monascus is mainly used for brewing monascus rice wine.

Daqu is used to brew distilled liquor, and the traditional solid Daqu is Daqu.

Bran koji was developed only in modern times. Inoculating bran koji culture with pure mold can replace some Daqu or Xiaoqu.

Detailed classification of all kinds of koji.

Daqu: traditional Daqu, intensified Daqu (semi-pure) and pure Daqu.

Xiaoqu is inoculated in traditional Xiaoqu and pure Xiaoqu.

Tang Sanjing distiller's yeast is refined from pure microbial strains and Chinese herbal medicines. It not only has the output of new technology (100 kg of rice produces about 85 kg of 50-degree wine, and the taste inherits the taste of traditional koji).

Xiaoqu can also be classified according to these standards.

According to usage: yellow rice wine Xiaoqu, white wine Xiaoqu and sweet wine medicine, according to raw materials: bran Xiaoqu, rice flour Xiaoqu and liquid Xiaoqu.

The main raw materials for making koji are wheat and rice, so koji is also called wheat koji and rice wine koji.

Wheat koji can be divided into raw wheat koji and cooked wheat koji according to the maturity of raw materials.

Rice wine koji is a koji made of rice, a ditty made of rice flour, and red koji made of steamed rice or black coated red koji.

Many brewers reported that the liquor brewed by Daqu tastes good, but Daqu is only suitable for traditional solid kiln fermentation, and other processes are not suitable.

In addition, the amount of Daqu is large, generally 15%-30%, and the cost is high.

Many people think that the taste of Xiaoqu is not as good as Daqu, which is actually a misunderstanding. The advantages of Xiaoqu liquor-making are less koji consumption and low cost; Good taste and high wine yield.

In addition, it is necessary to remind everyone that homemade local songs, wine and medicine, wine cakes and so on. It is also a model of ditty in the south. Moreover, Yunnan, Guizhou, Sichuan, Hunan, Jiangxi, Guangdong and other southern regions have won the hearts of the people.

Therefore, whether it is Daqu or Xiaoqu, as long as it is suitable for the local area, it is the best, and there is no distinction between good and bad.