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Rice Wine is a microbial fermentation process affected by many factors, yeast fermentation agent, the song is a major glycosylated agent, the song contains a variety of enzymes, amylase, glucoamylase and protease, the available liquefied force, glycosylated force and the proteolytic force respectively which means that the size of the three, the size of the role of these three enzymes will directly affect the effect of the saccharification and fermentation. Song of the raw wheat koji and cooked wheat koji, studies determined the three forces of the song, cooked wheat koji three forces than the raw wheat koji high. The liquefying power than raw wheat koji about six times higher diastatic power than about 10% of the raw wheat koji high protein degradation force than raw wheat koji about 3 times higher. Saccharification test at 30 ° C and 65 ° C, the study showed: under 30 ° C, with cooked wheat koji saccharification mash liquefaction, saccharification power and protein degradation force is higher than with raw wheat koji glycation products with raw wheat koji; 65 ° C under cooked wheat koji product is higher than raw wheat koji; 65 ° C and 30 ° C glycated start mashing speed faster at 30 ° C, but due to high temperature, enzyme inactivation faster, so that the speed of the post-build product, indicating a lower temperature than 30 ° C slow to better protect the various enzyme activities in the moromi to reach fermentation edge section of glycated purpose, it is possible in the traditional rice wine production. In the the traditional fermented study, raw wheat koji three forces are low, from the hair late, slow fermentation, is not complete; the cooked wheat koji three force are higher, from the hair earlier and more thoroughly fermentation; medley three forces are in between them, showing its fermentation conditions also in the middle. Raw wheat koji and cooked wheat koji mixing ratio of glycated agent brewing the wine with raw wheat koji flavor comparable to wine, and lay a foundation for the further improvement of the traditional process. Medley, wheat starter and cooked wheat koji better ratio of 8:2 2. In the supernatant law fermentation tests, the production of sugar stage medley use of the advantages of both, by the main component of the sugar production in the middle of the two. In the fermentation process, the the cooked wheat starter, medley sugar due to better nutrition, fermentation from the hair faster, more thorough fermentation. The sensory quality of the wine that raw wheat koji from the quality of the finished wine; medley the wine that drawing on their merits, its overall quality is better. Medley, wheat koji 7g/100ml cooked wheat starter 2g/100ml is a good combination. Serum law rational use of raw wheat koji, cooked wheat koji and development of new products provide a scientific basis.
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