sauce-flavored liquor's yeast

Advantages：

Meijiu Xiang sauce-flavored liquor's yeast is a vacuum-packed composite brewing quarter, which is a kind of composite brewing quarter containing multiple enzyme systems and multiple active microbial agents, including saccharification enzyme, liquefaction enzyme, protease and cellulase, etc.; and multiple active microbial agents, including alcohol-active dry yeast, ester-producing active dry yeast, active root molds, etc..

This product uses pure root mold and saccharification enzyme to strengthen saccharification, amylase, cellulase, xylanase, protease to improve the decomposition and transformation of raw materials, and acid-resistant, high temperature-resistant, high-yield brewer's yeast to strengthen fermentation, and this product also specially adds soy sauce flavor strains and various ester-producing yeasts separated from the large song, which can improve the yield, aroma and taste of soy sauce-type liquor（Chinese Baijiu） in an all-around, multi-level. The product is suitable for rice, corn, and other liquors.

This product is suitable for the production of rice, corn, sorghum and other starchy raw materials, widely used to reduce the residual starch in the lees, improve the rate of liquor production, liquor quality mellow, clean and easy to blend.

Application :

1, brewing distiller's yeast activation: according to a cauldron of raw materials 0.3% -0.8% weighing sauce-flavored liquor's yeast (1000 pounds of grain, weighing 3 ~ 4 packages of ssauce-flavored liquor's yeast (1kg / packet)), placed in clean containers, add 10 ~ 15 times 30 ℃ ~ 35 ℃ warm water, stirring fully activated for 30 ~ 60 minutes standby. Appropriate amount of glucose can be added to the activation water to improve the growth coefficient of yeast and other microorganisms.

2, spread cool, put the liquor's yeast, fermentation: retort grain by spread cool cooling to 30 ℃ ~ 35 ℃, the activation of liquor's yeast evenly sprayed or splashed into the bad, tossed evenly spread drying to 28 ℃ ~ 32 ℃, and immediately into the cellar (winter can be overnight into the cellar, the summer must be the same day into the cellar), the appropriate step tightly, tightly sealed fermentation. If the liquor quality is better, it is necessary to appropriately extend the fermentation cycle, liquor's yeast in about 35~45 days. Into the cellar moisture control at about 58%, PH value can be controlled at about 3.

3, steaming liquor: on the retort to do light spread evenly spread, explore the steam on the retort, on the retort time of not less than 40 minutes, the flow of liquor temperature of 30 ° C or less, go to the head of the liquor, cut off the tail of the liquor. The head and tail of the liquor will be re-steamed next time.

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: 

The length of the fermentation cycle is related to the variety of raw materials, the crushing degree of the raw materials, the amount of distiller's yeast currants 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 there is any inconsistency between the product package and this instruction manual, this instruction shall prevail.

Supply Ability: