New 500g Alcohol Yeast Active Dry Yeast Fermentation White Wine Brewing With Saccharomyces Cerevisiae Wine Yeast Wine

Product Name : Wine active dry yeast (wine only)

Production Date: new

Net Weight : 500g                                              Packing: 500g/pack *1 pack

Package: Bag                                                        Brand : ANGEL

Place of origin : Hubei,China                            Volume: 10000ML                             

Scope: for a variety of rice wine brewing          

Shelf life: 24 months

Storage: vacuum packaging, please be stored in a cool dry place

Ingredients: yeast, food additives (sorbitan monostearate)

Usage: yeast rehydration activation, the raw material is added by 0.1%

Key features: to replace the traditional rice wine production from cultured yeast, can also be added to the traditional koji blended wine production.

Product Manual:

With acid (ph2.5), resistant to ethanol (15%), strong fermentation characteristics, is an excellent wine producing wine agent.

Easy to use, reduce labor intensity, can effectively prevent rancidity of rice wine, wine quality stability, improve liquor yield.
 

 

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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.