As early as 1980, Chinese liquor engineers used a 52%vol infused with wild Dictyophora rubrovolvata when entertaining Taiwanese businessmen. Although the Taiwanese businessmen felt unwell after drinking the high-alcohol Dictyophora liquor, they highly praised its taste and put forward a beautiful vision to Chinese liquor engineers: "If Dictyophora rubrovolvata can be perfectly integrated with low-alcohol liquor, it will surely become popular across Asia", thus proposing the concept of low-alcohol Dictyophora liquor.
JUN-Z1 Fermentation Path Simulation Algorithm
In the subsequent years, people made various attempts to realize this beautiful vision, but all ended in failure.
Why hasn't such a low-alcohol Dictyophora liquor produced through pure fermentation emerged in the past 50 years? The primary problem lies in the fact that Dictyophora rubrovolvata has properties that contradict the pure fermentation principles of traditional raw materials, resulting in existing fermentation starters being unsuitable for the pure fermentation of Dictyophora rubrovolvata. To solve this problem, the Chuang Sifang research team from Guiyang University of Humanities and Technology in Guizhou went through 2 years of technical research. By improving the raw material ratio of the traditional intangible cultural heritage medium-temperature Xiaoqu starter and adding core raw materials such as Dictyophora rubrovolvata stipe, they developed a special starter JUN-Z1 suitable for pure fermentation of low-alcohol liquor from Dictyophora rubrovolvata.
In order to study all fermentation pathways of JUN-Z1 and clarify the pathway branches generated during the fermentation process of this starter, the Chuang Sifang team spent another year of intensive research. Finally, it was concluded that under ideal fermentation conditions, JUN-Z1 starter can generate 73 fermentation pathways and a total of 475 fermentation pathway branches. Each different fermentation pathway has subtle differences in its ideal fermentation environment, and its fermentation products are also different. At the same time, harmful by-products that inhibit the fermentation principle will be produced. Of course, the same fermentation pathway may generate different fermentation pathway branches due to uncontrollable factors in the fermentation room during the fermentation process. Most of these branches only have products with 1-3 different concentrations, which will not have a significant impact on the overall fermentation process. What they affect is the subtle differences in the taste of the fermented liquor, that is, they affect the richness and concentration of flavor substances in the base liquor.
To address the issue that different products generated by JUN-Z1 fermentation pathway branches affect the taste of the base liquor, the Chuang Sifang team integrated all fermentation principles of the 475 fermentation pathway branches and conducted research and analysis based on their fermentation characteristics. Finally, they proposed the first JUN-Z1 adapted starter digital experimental algorithm. This algorithm has increased the consistency of pure fermented low-alcohol Dictyophora liquor from the original 72% to 98%, greatly improving product consistency and providing the most powerful support for the transformation of low-alcohol Dictyophora liquor from scientific research laboratories to commercial markets.
At present, the Chuang Sifang team continues to conduct research in the field of pure fermentation of Dictyophora indusiata to produce low-alcohol liquor. Through 3 years of efforts by the team, one research achievement after another has proved the hard work of the Chuang Sifang team. We believe that the Chuang Sifang team will bring a major milestone to the zero-market of pure Dictyophora fermentation!
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