CN114672382A - Method for preparing wheat koji with high ammonia nitrogen and special fragrance - Google Patents
Method for preparing wheat koji with high ammonia nitrogen and special fragrance Download PDFInfo
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- 241000209140 Triticum Species 0.000 title claims abstract description 58
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 33
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 title abstract description 13
- 239000003205 fragrance Substances 0.000 title abstract description 5
- 235000014101 wine Nutrition 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 238000007599 discharging Methods 0.000 claims abstract description 7
- 238000005452 bending Methods 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 15
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 15
- 241001330002 Bambuseae Species 0.000 claims description 15
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 15
- 239000011425 bamboo Substances 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 4
- 240000006240 Linum usitatissimum Species 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000007858 starting material Substances 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 108091005804 Peptidases Proteins 0.000 abstract description 5
- 239000004365 Protease Substances 0.000 abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 150000008163 sugars Chemical class 0.000 abstract description 2
- 239000000571 coke Substances 0.000 abstract 1
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- 229910052760 oxygen Inorganic materials 0.000 description 2
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- 235000019698 starch Nutrition 0.000 description 2
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- 238000010025 steaming Methods 0.000 description 2
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- 240000004713 Pisum sativum Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003262 industrial enzyme Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention provides a method for preparing malt yeast with high ammonia nitrogen and special fragrance. Specifically, the invention provides a preparation method of wheat koji, which comprises the following steps: (1) according to the following steps: (0.1-0.2) mixing parched semen Tritici Aestivi and semen Pisi Sativi powder, adding 25-30% (W/W) water, stirring, and pressing to obtain a block; (2) bending; (3) fermenting for 12-20 days, wherein the temperature of the koji blank reaches more than 50 ℃ on day 3; (4) and (6) discharging the yeast. The preparation method of the wheat starter can maintain higher moisture of the starter core for a long time when the fermented grains are used for starter culture, and promote mass propagation of various microorganisms; the product temperature can be above 50 deg.C for a long time, various sugars and amino acids can be produced under the action of various enzymes, and Maillard reaction can be carried out at high temperature, so that the curved center can produce strong coke flavor. The wheat starter koji-making protease prepared by the method has high activity, and the brewed yellow wine has strong special fragrance; the ammonia nitrogen content is high.
Description
Technical Field
The invention belongs to the technical field of fermented wine production, and particularly relates to a method for preparing wheat starter with high ammonia nitrogen and rich special scorched aroma, the prepared wheat starter and application thereof in producing yellow wine with high ammonia nitrogen and rich scorched aroma.
Background
In the traditional brewed wine production, the homogeneity of yellow wine is relatively serious, most yellow wine has a flavor, and the nutrition of the yellow wine is mainly embodied in the high amino acid content, so that the development of the yellow wine with special flavor and high ammonia nitrogen content is particularly important.
CN201711143066.6 discloses a method for preparing malt for koji wine, which comprises the following steps: crushing wheat according to a traditional starter propagation method, wetting the crushed wheat by adding water, dividing the crushed wheat into four parts, culturing the four parts under different temperature and humidity conditions to obtain different wheat starters, and mixing the four wheat starters according to a certain mass ratio to obtain the wheat starter. CN202011536644.4 discloses a method for making blocky raw wheat koji used for brewing food and application thereof, the provided raw wheat koji production process adopts a self-heating fermentation method, combines an improved stack frame and stacking mode, utilizes microbial heat generation to self-heat for fermentation, wherein, the preliminarily prepared blocks are kept stand for 15-45min, ventilate and absorb sweat, so that the outer skins of the koji blocks are tightly combined, and then are stacked in the stack frame with air holes at the bottom, the adjacent blocks of each layer are arranged in a T shape or a T shape, the adjacent blocks of two layers are arranged in a cross shape, so that the air in the inner space of the stack frame can be circulated up and down.
CN201310691238.9 discloses a method for making yellow rice wine wheat koji, which comprises the following steps: A. selecting high-quality wheat: the wheat grains should be kept dry, and the water content is kept below 13.5%; b, sieving and cleaning; C. crushing: wherein each wheat grain is required to be controlled to be rolled into 3-5 pieces, which are plum blossom-shaped, the wheat bran is broken, the starch in the endosperm is exposed, and the like; d, adding water and stirring the yeast; e, buckling and forming; f, stacking the yeast in a chamber, stacking the yeast by 2-3 layers, wherein the distance between the yeast is 1.3-2 cm; g, heat preservation culture: after the yeast stacking is finished, closing the door and the window for heat preservation fermentation, starting to rise the temperature after 20 hours, and reaching the maximum temperature of 50-55 ℃ after 50-60 hours; h, ventilating and supplying oxygen.
The methods for improving the content of amino acid nitrogen in yellow wine in the current industry are all based on different processes or adopt a plurality of raw materials, but the reports on the process for changing the preparation of wheat koji are less, and the flavor of the yellow wine is improved less.
Disclosure of Invention
The invention provides wheat starter for yellow wine fermentation, which has high ammonia nitrogen and thick scorched aroma.
Firstly, the invention provides a preparation method of wheat koji, which comprises the following steps:
(1) according to the proportion of 1: (0.1-0.2) mixing parched semen Tritici Aestivi and semen Pisi Sativi powder, adding 25-30% (W/W) water, stirring, and pressing to obtain a block;
(2) bending;
(3) fermenting for 12-20 days, wherein the temperature of the koji blank reaches above 50 ℃ on day 3, preferably the temperature of the koji blank is maintained above 50 ℃ for at least 4 days;
(4) and (6) discharging the yeast.
In some embodiments, the parched wheat is prepared by the following method: parching wheat to golden yellow, and flattening the wheat while hot into 1-5 pieces (e.g., by a pulverizer (e.g., a roller mill)).
In some embodiments, the bulk density of the koji is at 1.4g/cm3The above.
In some embodiments, the curving of step (2) is performed at 1-5cm (e.g., 2cm) intervals on the block of the koji.
In some embodiments, the flexing of step (2) comprises the operations of:
sterilizing the koji chamber by a high-concentration chlorine dioxide (the concentration is preferably 4000-;
rice hulls, bamboo, 31775, 2-3 layers of bent blank blocks, flax and bamboo, 31775 are sequentially paved on the ground, wherein the flax and the bamboo around the bent blank blocks are 31775.
In some embodiments, the layers are separated from one another using bamboo chips.
In some embodiments, the bamboo \31775is hot water sterilized or exposed to sunlight.
In some embodiments, the koji blocks are laid on the bamboo \31775in a "t" shape.
In some embodiments, the koji of step (3) is characterized by one or more of the following:
1) ensuring the temperature and humidity of a koji room in the koji making process;
2) opening a door and a window of a koji room to remove moisture for 30-120 min every day on the 1 st-3 rd day of koji making, adjusting the specific time according to the humidity in the koji room, and controlling water vapor in the room not to form water drops to drop on a koji blank;
3) turning over the koji on the 4 th day and the 6 th day of the koji to meet the requirements of temperature and humidity control of the koji, and ensuring that the quality of koji blanks at different positions is kept consistent;
4) on the 8 th day of koji making, turning over koji and reducing koji blank gaps, increasing the number of layers of koji blanks, adding heat preservation materials around the koji blanks for heat preservation, maintaining the temperature of a koji core, promoting microorganisms to secrete a large amount of enzymes and generate various aroma substrates;
5) after the fermented grains are koji for 12-20 days, the temperature of the koji blank product is gradually leveled with the room temperature, and the koji discharging operation can be carried out when the moisture of the koji blank is less than or equal to 15%.
In another aspect, the present invention provides a wheat koji produced by any one of the methods described above.
In another aspect, the invention provides the use of the wheat koji in brewing yellow wine.
Advantageous effects of the invention
The invention provides a preparation method of wheat starter for yellow wine fermentation with high ammonia nitrogen and strong scorch aroma, the wheat starter prepared by the method and application of the wheat starter in brewing yellow wine. The technical scheme of the invention can realize at least one of the following technical effects:
1. the yellow wine brewed by the wheat starter prepared by the invention has strong special fragrance;
2. the ammonia nitrogen content of the yellow wine brewed by the wheat starter prepared by the invention is high and can reach more than 1g/L, preferably more than 1.5 g/L;
3. the preparation method of the wheat starter can maintain higher moisture of the starter core for a long time when the fermented grains are used for starter culture, and promote mass propagation of various microorganisms;
4. the preparation method of the wheat koji can ensure that the product temperature is over 50 ℃ for a long time, various sugars and amino acids are generated under the action of various enzymes, and the Maillard reaction is performed at high temperature, so that the koji core generates rich burnt flavor;
5. the wheat starter koji-forming protease prepared by the invention has high activity which can reach more than 50U/g, preferably more than 100U/g, and more preferably more than 200U/g.
Drawings
FIG. 1 shows a flow chart of the preparation of the malt of the present invention.
Fig. 2 shows a schematic view of the way the curved blanks are placed.
FIG. 3 shows the temperature variation trend of the koji blank at the koji fermentation stage.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1:
step 1: wheat treatment: the wheat with fine quality is sieved to remove various impurities in the raw material wheat. Parching wheat to golden yellow with a frying pan, and hot crushing each wheat into 1-5 pieces with a double-roller pulverizer, wherein the wheat skin is cracked to expose starch in the wheat.
Step 2: pea treatment: sieving peas, and crushing into powder by using a hammer mill.
And step 3: mixing and forming: adding the crushed wheat and pea powder into a mixer, wherein the proportion of the wheat to the pea powder is 1: 0.15, then adding 25-30% of clear water (25% of water used in winter and 30% of water used in summer), starting stirring, controlling the stirring speed at 30-60r/min, stirring for 5min, ensuring uniform stirring, simultaneously preventing the wheat flour from becoming pasty due to overlong stirring time, and enabling the yeast material to fully absorb water. Adding the above yeast material into a koji-pressing machine, and molding under pressure of above 10MPa to obtain compact koji block with a koji density of 1.4g/cm3The above;
and 4, step 4: and (3) bending: cleaning the koji room in advance, disinfecting by using a chlorine dioxide fumigation method, and ventilating for more than 24 hours. Laying a layer of clean rice hulls with the thickness of 10cm on the ground, covering a layer of bamboo 31775 which is disinfected by hot water or solarized on the rice hulls, laterally placing the yeast blocks on the bamboo 31775 in a T shape, and arranging the yeast blocks at intervals of 2cm, as shown in figure 2, wherein the yeast blocks are separated by 2-3 layers, and the yeast blocks of the upper layer and the lower layer are prevented from being sintered together at high temperature. Paving clean burlap around the curved block and on the surface of the curved block for heat preservation, and covering a layer of bamboo 31775 on the burlap for moisture preservation, wherein the burlap and the bamboo 31775 are required to be covered when the curved block is turned.
And 5: fermenting: and all doors and windows are closed after the bending is finished, so that the bending room can be kept warm and moisturized. The moisture and oxygen on the surface of the koji block are sufficient in 1-3 days after the koji blank enters the chamber, the quantity of aerobic microorganisms such as mold and yeast is greatly increased, the temperature of the product rises to more than 50 ℃ after about 3 days, the temperature is very high in this stage, the metabolism of the microorganisms is fast, the moisture is more volatile, and CO in the chamber is2The concentration is high, attention should be paid to windowing and moisture removal, but the moisture removal time is not longer, the temperature is prevented from being too low, the product is difficult to be lifted, the temperature is generally controlled to be about 30 minutes, preferably in the daytime, and the temperature is controlled to be 4 thTurning over yeast on day 6 to control temperature and humidity, and turning over the periphery, turning over the middle layer, turning over the upper layer, turning over the lower layer, and turning over the upper layer to make the fermented grains have consistent quality. With the reduction of the moisture of the yeast blank, the product temperature can drop from more than 50 ℃ after 8 days, at the moment, the yeast turning is continued in time, the gap between the yeast blanks is reduced, the number of the yeast blank layers is increased to 6-7, and the heat preservation material is arranged around the yeast pile for heat preservation, so that the temperature drop is slowed down, the high-temperature period time is prolonged as far as possible, and enough fragrant substrates are accumulated. After the fermented grains are koji for 12-20 days, the temperature of the koji blank product is basically equal to the room temperature, and when the moisture of the koji blank is less than or equal to 15%, the koji discharging operation can be carried out. The temperature variation trend of the koji blank in the whole koji making stage is shown in fig. 3.
Step 6: and (4) discharging and storing: taking out the cultured koji from the koji room, and accumulating in a koji storehouse, wherein the koji storehouse has a good ventilation and drying environment to prevent moisture reversion. Storing for 3 months and then putting into fermentation production.
And 7: brewing yellow wine: fermenting according to the traditional yellow wine brewing process, and verifying the quality of finished koji. The detailed process for brewing the yellow wine comprises the following steps: soaking rice: soaking the rice for 24 hours by using clear water with the weight 1.2 times that of the rice, and requiring that the water completely overflows the rice flour; washing rice: fishing out the rice from the rice soaking water, and washing for 3-4 times by using clean water until the effluent water is not milky; ③ steaming rice: pouring the cleaned rice into a steamer, steaming the rice for 30-60min with strong fire until the rice is hard outside and soft inside and has no white core inside; cooling rice: placing the rice in a clean and ventilated place to cool to 30 ℃; fermenting: pulverizing the yeast blank, adding yeast powder 15% of rice weight to the surface of cooked rice, stirring twice, adding into a fermentation tank together with cooked rice, adding clear water 150% of rice weight and yeast 0.3%, stirring, standing, fermenting at 30 + -2 deg.C for 20 d; sixthly, squeezing: and (3) carrying out filter pressing on the fermented mash by using a gauze bag, collecting filtrate, and filtering by using 1% of diatomite to obtain clear and transparent clear liquid, namely a finished product of the yellow wine.
Example 2
The proportion of the wheat to the pea powder is 1: 0.2, the rest of the procedure is as in example 1.
Example 3
The proportion of the wheat to the pea powder is 1: 0.1, the rest of the procedure is the same as in example 1.
Example 4
The raw material was wheat only, and the rest of the procedure was the same as in example 1.
The raw material formulation of examples 1 to 4 is shown in table 1 below.
TABLE 1 formulation of pea flour and wheat in examples 1-4
The starter propagation protease activity detection is carried out according to QB/T1803 general experimental method for industrial enzyme preparations, 10 starter propagation workers are selected to carry out sensory scoring on the starter propagation, and the ammonia nitrogen content in the yellow wine obtained by fermentation is carried out according to GB/T13662 yellow wine. Specific results are shown in Table 2.
TABLE 2 detection results of the activity of the koji protease, sensory score and ammonia nitrogen content in yellow wine in examples 1 to 4
As can be seen from the data in the table 2, the protease activity and the koji flavor of the wheat koji prepared by the process of the invention are superior to those of the common raw wheat koji, and the ammonia nitrogen content in the yellow wine is also obviously higher than that of the common raw wheat koji.
Although specific embodiments of the invention have been described in detail, it will be appreciated by those skilled in the art that, based upon the overall teachings of the disclosure, various modifications and alternatives to those details could be developed and still be encompassed by the present invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (10)
1. A preparation method of wheat koji comprises the following steps:
(1) according to the following steps: (0.1-0.2) mixing parched semen Tritici Aestivi and semen Pisi Sativi powder, adding 25-30% (W/W) water, stirring, and pressing to obtain a block;
(2) bending;
(3) fermenting for 12-20 days, wherein the temperature of the koji blank reaches above 50 ℃ on day 3, preferably the temperature of the koji blank is maintained above 50 ℃ for at least 4 days;
(4) and (6) discharging the yeast.
2. The method of claim 1, wherein the parched wheat is prepared by a method comprising: parching wheat to golden yellow, and flattening the wheat while hot into 1-5 pieces (e.g., by a pulverizer (e.g., a roller mill)).
3. The method of claim 1 or 2, wherein the brown bulk density is at 1.4g/cm3The above.
4. The method of any of claims 1-3, wherein said curving of step (2) is performed at 1-5cm (e.g., 2cm) intervals on said curved block.
5. The method of any of claims 1-4, the flexing of step (2) comprising the acts of:
sterilizing the koji chamber by using a chlorine dioxide (the concentration is preferably 4000-;
rice hulls, bamboo, 31775, 2-3 layers of bent blank blocks, flax and bamboo, 31775 are sequentially paved on the ground, wherein the flax and the bamboo around the bent blank blocks are 31775.
6. The method of claim 5, wherein the bamboo \31775.
7. The method of any one of claims 1-6, wherein the koji blocks are laid on the bamboo \31775in a "T" shape.
8. The method of any one of claims 1-7, wherein the koji of step (3) is characterized by one or more of the following:
1) ensuring the temperature and humidity of a koji room in the koji making process;
2) opening the door and window of the koji room to remove moisture for 30-60min every day on the 1-3 days of koji fermentation;
3) turning over the koji on the 4 th day and the 6 th day of the koji to reduce the temperature and the humidity;
4) turning over the koji and reducing the gaps between koji blanks, increasing the number of layers of koji blanks and adding heat preservation materials around the koji blanks for heat preservation on the 8 th day of koji culture;
5) after the fermented grains are koji for 12-20 days, the temperature of the koji blank is leveled with the room temperature, and the koji discharging operation is carried out.
9. A wheat koji produced by the method according to any one of claims 1 to 8.
10. Use of the wheat koji of claim 9 in brewing yellow wine.
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