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Starters and koji from China
Fuqu is a loose starter made by growing a mould seed culture on steamed, sterilised wheat bran. It gives mostly enzymes for turning starch to sugar, so distillers pair it with yeast. It saves grain and shortens production compared with daqu, but gives a milder aroma.
| Wheat bran | Fresh, large-flake wheat bran with no mould, dirt or off smell[tsdfia2021] |
| Rice husk | Fresh and whole; fresh spent grains may replace part of it[tsdfia2021] |
| Water | Drinking-water quality (GB 5749); the amount is set by process and season[tsdfia2021] |
| Henei white qu (河内白曲) seed culture0.5 % | [tsdfia2021] |
| Starter | A mould seed culture (Henei white qu in the standard) is mixed into sterilised bran; yeast is added separately at brewing |
Total time across the recorded steps: 30 min
What changes: Wheat bran and rice husk are mixed with water
Output: moistened bran mix.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fuqu is a loose starter made by growing a mould seed culture on steamed, sterilised wheat bran. It gives mostly enzymes for turning starch to sugar, so distillers pair it with yeast. It saves grain and shortens production compared with daqu, but gives a milder aroma. Made in 6 steps over 30 min. The longest step, sterilise the bran, takes at least 30 min (T/SDFIA 005—2021 (page headers read T/SDFIA 0…). Aspergillus moulds; Tu et al. name A. flavus, A. niger and A. albus and Rhizopus oryzae do most of the fermenting.
| Main step | at least 30 minReported[tsdfia2021] | Sterilise the bran |
|---|---|---|
| Temperature | 36–38 °CReported[tsdfia2021] | Cool and add the seed culture |
Daqu is made from wheat, barley and/or peas and takes its microbes from its surroundings. Fuqu grows chosen moulds on steamed bran. Shen et al. say this raises yield and shortens the production cycle, but gives lower microbial diversity and a milder aroma with a wheat-bran note.
The Shandong draft sets the control points for keeping the culture clean. Bran and husk must be fresh and free of mould, dirt and off smell. Sterilising pressure and time, seeding temperature and amount, and culture temperature and moisture are the critical control points. Finished qu must show no rot or contamination, and dried qu must be 14 % moisture or less.
Every number is labelled with how it is known. How this atlas is made
Shen et al. write that fuqu was invented to save grain.
