As the name suggests, Distiller's yeast is a fungus used for brewing wine. It is a natural fermentation agent cultivated and preserved for a long time and possesses a unique microbial composition and fermentation function.
The role of the liquore quill is multifaceted. First, it converts starch into saccharides, which is the basis for alcohol fermentation. By breaking down starch and releasing various enzymes, the strains in the sake brew break down the complex starch molecules into simple and easily digestible saccharides, which provide the yeast with the nutrients needed for fermentation.
Secondly, the strains of bacteria in the liquor mash produce a variety of fermentation metabolites, such as acids, alcohols, esters, etc., which give liquor its unique flavor and aroma. The microbial composition of each type of wine tune is different, and therefore, different wine tunes will give liquor different taste and flavor characteristics.