Universal Brewer's Yeast

Universal Brewer's Yeast

XinAoKe Universal Brewer's Yeast Enzyme is vacuum-packed composite brewer's yeast, which is a kind of composite brewer's yeast containing multi-enzymes and multiple active microbial preparations, among which the multi-enzymes include saccharification enzyme, liquefaction enzyme, protease, and cellulase, etc.; and the multiple active microbial preparations include alcohol-active dry yeast, ester-producing active dry yeast, and active root molds. This product is suitable for powdered grain clinker and raw fermentation production of liquor process, especially suitable for the production of rice, corn, sorghum and other starchy as raw materials. It not only retains the characteristics of saccharification and fermentation of various enzymes in traditional distiller's yeast, but also overcomes the weaknesses of mixed bacterial flora, low rate of wine production, white wine odor and bitterness in traditional distiller's yeast. It has the characteristics of easy to use, strong applicability, easy to master the technology, stable product quality and high wine yield.

Description

Application :

Solid-state fermentation:

Bran (small burnt) liquor: first dissolve 0.3-0.5% of the raw material brewing quartz into 30 times 32-35 ℃ warm water, soak for 10 minutes and then cool down to 28-30 ℃, and then evenly splashed on the grains that have been cooled to 20-25 ℃, mix well and can be, and then enter the pool fermentation for 4-5 days.

Dregs liquor: first dissolve 0.3-0.5% of the raw material distiller's yeast into 30 kilograms of 32-35 ℃ warm water, soak for 10 minutes and then cool down to 28-30 ℃, and then evenly sprinkle on the lees that have been cooled to 15-20 ℃, mix well and then enter the pool fermentation for 10-15 days.

Small distiller's yeast: the whole grain after soaking - initial steaming - re-steaming - out of the screening - cooling to 24-28 ℃, need to be piled up for 8-12 hours, the temperature of 24-30 ℃, the fermentation cycle for 5-7 days. The dosage is 0.3-0.5% of the raw material, and the usage is the same as above.

Liquid fermentation:

Soak the cooked grain in water, add 0.3-0.5% of the raw material directly to the distiller's yeast when the temperature reaches 28℃, stir for 10 minutes and then seal the fermentation for 4 days.

Raw material fermentation:

Mix 100 kilograms of powdered grain with 300 kilograms of hot water first, wait until the temperature cools down naturally to about 32℃ (stir appropriately during the period to prevent precipitation), then add 400 grams of distiller's yeast directly and stir well, and ferment for 7-12 days. Stir twice a day for the first 3 days, the temperature is controlled within the range of 28-36 ℃, ****** the fermentation temperature is about 32 ℃, the short ****** fermentation temperature should not exceed 38 ℃, the temperature should be taken when the temperature is lower than 26 ℃ insulation measures.

Packing and Storage:

This product is vacuum-packed in 1kg aluminum foil bag and packed in 1Kg×10 carton.

Keep it in a cool, dry and ventilated place below 20℃, with a shelf life of 24 months. Heat and moisture will easily invalidate the distiller's yeast.

Product use safety and precautions:

For the raw fermentation of rice raw material, you can use the grain or broken rice direct fermentation, but the fermentation cycle should be extended by 10-16 days.

The length of the fermentation cycle is related to the variety of raw materials, the degree of crushing of the raw materials, the amount of brewer's yeast and the fermentation temperature. Generally speaking, when the raw material is finely crushed and the amount of distiller's yeast is large, the fermentation period should be shorter; on the contrary, the fermentation period should be longer.

If the packaging of the product does not conform to this instruction manual, this instruction shall prevail.

Universal Brewer's Yeast