Meteorological disk

(1) Daqu must be added to make wine. The main strain in koji is yeast. Yeast fermentation converts starch in rice into glucose, and yeast decomposes glucose into alcohol and carbon dioxide under anaerobic conditions. Therefore, distiller's yeast should be added to brew liqueur.

(2) Yeast can only produce alcohol and carbon dioxide under anaerobic conditions, so the brewing process should be sealed to provide anaerobic conditions for yeast fermentation to produce a large amount of alcohol.

(3) The life of yeast needs an appropriate temperature, so it is necessary to keep the temperature in the process of brewing, which is beneficial to the growth, reproduction and fermentation of yeast.

(4) Yeast can only decompose glucose into alcohol and carbon dioxide in the absence of oxygen, so there is a layer of foam on the surface of the brewed sweet wine, which is carbon dioxide gas.

(5) If the container is not sealed and exposed to the air, the taste of wine will be very weak, because some sugar is completely oxidized and decomposed into carbon dioxide and water under aerobic conditions.

So the answer is: (1) sugar like starch? (2) oxygen alcohol? (3) Decomposition of organic matter (4) Carbon dioxide

(5) A part of sugar is completely oxidized and decomposed into carbon dioxide and water under aerobic conditions.