New 500g Alcohol Yeast Active Dry Yeast Fermentation White Wine Brewing With Saccharomyces Cerevisiae Wine Yeast Wine
Product Name : Wineactive dry yeast(wineonly)
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)
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.