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500g angel Alcohol yeast Active Dry Yeast fermentation white wine brewing with saccharomyces cerevisiae wine yeast wine

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[brand] An Qi

[ingredients] yeast and Rhizopus, food additives (alpha amylase, glucoamylase, plant enzymes)

[use] for Daqu production batch, bran (small burn) wine, liquor and liquor making raw materialliquid.

[shelf life] for 12 months. Storage in a cool, dry and ventilated, damp heat, easy to make kojifailure.

[health permit number] Yi Wei fresh word 020406001

Product standard number [] Q/YB.J02.22-2001

[Methods]

[usage (clinker with 1000 kilograms of grain count).

1, solid state fermentation:

Koji (small burn) liquor: first 2.5-3 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutes after cooled to 28-30 DEG C, and then evenly onto the grains have been cooled to 20–25 DEG C, mix well, pit entry fermentation 4 days –5.

Meanwhile, the lost 2—2.5 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutesafter cooled to 28-30 DEG C, and then evenly onto the has cooled to 15–20 DEG C lees, mix well, pit entry fermentation 10—15 days.

Xiaoqu liquor: whole grain after soaking, steaming, steaming out early, Zhen – cooled to 24—28 DEG C, need to accumulate 8 – 12 hours, temperature 24 – 30 degrees, the fermentation period is 5–7 days. Usage dosage for 0.3-0.5%, ibid.

2, liquid fermentation:

Will be cooked food bubble water, when the temperature reached 28 degrees to 2.5 kg yeastadding, stirring for 10 minutes and then sealed fermentation for 4 days.

The raw material usage (100 kg powder grain count).

First with 300 kg water mixture, the temperature of natural cooling to 32 DEG C (during mixingto prevent precipitation), then add 400 grams (8 of two) of distiller’s yeast fermentationstirring, 7-12 days. 3 days before the 2 day of mixing, temperature control in the range of 28-36 DEG C, the optimum fermentation temperature 32 degrees Celsius, the highesttemperature of fermentation time shall not exceed 38 DEG C, the temperature is lower than 26 DEG C insulation measures should be taken.

[note]

1, for the rice as raw material fermentation with uncooked materials, can be used directly or agrain of rice fermentation, the fermentation period of 10-16 days but to extend.

2, the fermentation cycle and raw material variety, granularity of raw material, amount of kojiand fermentation temperature and other factors. General granularity of raw material, a large amount of fine wine, the fermentation period is short; on the contrary, the fermentation periodshould be longer.

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