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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A two‑stage fermentation of millet producing a low‑alcohol, maltose‑rich beverage.
Origin: Ancient Chinese (Han to Qing dynasties) — Northern China
See full technique reference →During saccharification, α‑amylase cleaves α‑1,4‑glycosidic bonds in millet starch, while β‑amylase releases maltose units, creating a sugar profile that fuels yeast metabolism. Saccharomyces cerevisiae then ferments maltose and glucose to ethanol and CO₂, with lactic acid bacteria potentially competing for sugars and producing off‑flavors.
Primary Reaction
α‑amylase and β‑amylase hydrolysis of millet starch to maltose and glucose
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