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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）（糖化過程）→（陶藏）→（酯化過程）

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

一、傳統(tǒng)發(fā)酵的基本原理

1、 Basic principles of traditional fermentation

高粱、大米、玉米、薯類、野生植物等富含淀粉的原料在白酒生產(chǎn)中一般都要進(jìn)行高溫蒸（煮），使植物細(xì)胞組織和細(xì)胞徹 底破裂，原料所含的淀粉顆粒由吸水膨脹，發(fā)生糊化，目的是使其受淀粉酶的作用，將淀粉水解過程中的雜菌感染。淀粉質(zhì)原料在蒸煮過程中由于白酒產(chǎn)品的不同，其產(chǎn)生方式也有差異。其中大曲清香型的汾酒采用糧食單獨(dú)蒸煮；大曲濃香型的五糧液、全興大曲酒采取糧食與酒醅混蒸；小曲清香的四川小曲酒則采用糧食單獨(dú)泡糧、蒸糧。

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、新工藝釀酒的基本原理

2、 Basic principle of new craft brewing

了解了傳統(tǒng)熟料固態(tài)發(fā)酵過程，對掌握生料發(fā)酵有大幫助，因?yàn)闊o論是傳統(tǒng)的熟料固態(tài)發(fā)酵，還是現(xiàn)代的生料液態(tài)發(fā)酵，其基本原理是完全一致的。其區(qū)別在于傳統(tǒng)酒曲糖化能力不強(qiáng)，所以必 須先蒸煮原料使其糊化，便于酶起作用。而生料酒曲適用糖化能力相對較強(qiáng)的酶及其分解酶直接作用淀粉顆粒的外膜，使淀粉分解，生成糊精，再轉(zhuǎn)化成麥芽糖，得到可發(fā)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.

淀粉除了轉(zhuǎn)化成酒外，還轉(zhuǎn)化成其他物質(zhì)，其糖化過程中分解產(chǎn)物的組成及特性如下

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：是由許多葡萄糖為基本單位連接起來的，可分為直鏈淀粉和支鏈淀粉兩大類。直鏈淀粉是由大量葡萄糖分子以α1、4健脫水縮合，組成不分支點(diǎn)的鏈狀結(jié)構(gòu)，支鏈淀粉則呈分支的鏈狀結(jié)構(gòu)，其在分支的兩個(gè)葡萄糖殘基以α1,6健結(jié)合。凡糯性的高粱、大米、玉米等淀粉幾乎是支鏈淀粉；糧谷，大約有80%是支鏈淀粉，20%直鏈淀粉。

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.

直鏈淀粉：相對分子質(zhì)量為幾萬幾十萬，易溶于溫水，溶液粘度不大，容易老化，酶解較完全，遇碘液呈藍(lán)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個(gè)葡萄糖殘基單位。凡直鏈淀粉分解少6少葡萄糖殘基時(shí)，不與碘反應(yīng)，因?yàn)?個(gè)葡萄糖殘基的鏈形成一圈螺旋，可以束縛1個(gè)碘分子。碘液與淀粉及不分解物的呈色反應(yīng)順次為藍(lán)、紫，紅褐、黃（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)

雙糖：如由兩個(gè)葡萄糖分子脫1個(gè)水分子而成的麥芽糖，由1個(gè)鋪頭糖分子和1個(gè)果糖分子脫1個(gè)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

可發(fā)酵型糖：葡萄糖、果糖等單糖及上述雙糖能被，一般酵母所利用。是基本的可發(fā)酵糖類。

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