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Wine accessories

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product description

I. Features
Jiacheng brand super-concentrated complex acid bacteria from the caproic acid bacteria, Monascus, producing esters yeast, Torulopsis, brewer's yeast and actinomycetes beneficial functional microbial composition, metabolites abundant. The product of several acid bacteria are deposited sand 30 years of efficient strains, application of modern genetic engineering techniques compound from acid production rate; esterification bacteria for domestic excellent smoked Monascus, esterification ability; produce esters yeast, Torulopsis, brewer's yeast, and actinomycetes are domestic fine strains, these strains metabolite of hexanoic acid, ethyl caproate esters and other organic acids and a variety of numerous aroma flavor substances.
In the liquor production process, use of this product can not only improve liquor in ethyl caproate content, but also had significantly increased (caproate) drop milk (lactate), the liquor four acid (acetic acid , butyric acid, caproic acid and lactic acid), four esters (ethyl acetate, ethyl butyrate, ethyl hexanoate and ethyl lactate) in proportion, pit rich, mellow taste, aftertaste, greatly improved flavor liquor grade rate.
Jiacheng brand super concentrated acid bacteria combined use of modern bio-engineering technology, caproic acid bacteria up to 4.0 × 108 个 / ml, simple to use, can rapidly improve product quality liquor, liquor manufacturers to create higher economic efficiency .
Second, the implementation of standards
Q/SZH002-2011
Third, technical indicators
3.1 Sensory requirements 

Items

Indicators

Color

Sallow

Odor

Pure aroma, rich lasting, with a characteristic odor hexanoate, mature aroma of old mud pit complex

Form

Brown-yellow suspension, there is precipitation

3.2 Physical and chemical hygiene requirements

 

Items
 

Indicators
 

Caproic acid bacteria, a / ml ≥

4.0×108

Acidity (in total caproate), g/100ml

0.4~0.6

Phosphorus, mg/100ml

8~15

Ammonia, mg/100ml

10~20

Arsenic (as As), mg / kg ≤          

0.5

Lead (as Pb), mg / kg ≤

1.0

Aflatoxin B1, ug / kg ≤

5

3.3 microbiological requirements

Items

Indicators

Coliform, MPN/100g ≤  

30

Pathogens (enteric pathogens and pathogenic bacteria)

Not detected

The use of methods
(A) use of
1, the artificial production of the old pit mud
2, raising pit retaining pits, pits rejuvenation
3, double bottom worse
(Two) using the method
1, the artificial production of the old pit mud
In order to fully adapt to the local microbial strains micro-ecological environment, in line with the style of wine each plant, the production of artificial old pit mud implemented in two steps, first make mud pit culture medium, and then the old pit mud artificial cultivation production.
(A) the production of culture fluid mud pit
a, pit mud broth recipe: first winery cellar sediments, loess and other raw materials for the local analysis, according to the results of the analysis and development of the winery's wine cellar mud style broth implementation. Super concentrated broth pit mud acid bacteria combined amount of about 25%.
b, pit mud broth culture method:
The recipe of the starting material into the vats, mixing into a uniform paste, sealing; at 32 ℃ ~ 35 ℃ incubated, stirring once a day, for 5 days sealed to 7 days standby.
Culture broth was good pit mud brown yellow, the middle vat bubbles are more pungent smell, feel sticky; microscopic bacteria rich, thick, strong vitality.
(2) artificial cultivation of the old pit mud
a, artificial old pit mud Recipes: first winery cellar sediments, loess and other raw materials for the local analysis, according to the results of the analysis and development of the winery's style of wine making artificial old pit mud formulations. In the artificial production of the old pit mud pit mud formulations medium dosage of about 10%.
b, sensory quality: Pale yellow, the aroma is with ester incense, incense and old pit mud pit flavor, and more lasting, no other miscellaneous taste different, softer cooked delicate spines feel weak, the cross section of bubbles, even without impurities, have a certain viscosity.
2, raising pit retaining pits, pits rejuvenation
a, raising pit retaining pits, pits rejuvenation requirements:
For raising pit retaining pits, pits rejuvenation before make pit bottom, pit wall clean, take sediment pits, pit wall of mud were analyzed to determine the aging or degradation mud pit level, according to the mud pit aging or degradation liquid formulation raising pit pits detailed formulations and rejuvenation and conservation programs. Pit wall light aging cellar maintenance times can be a little less, serious degradation of cellar aging to appropriately increase the number and amount of maintenance, continuous use of the pool to the pits with a pit mud restored to normal fermentation capabilities. Pits conservation should always be to ensure a good microenvironment pits, pit mud moisture of 45% to 50%, the number of bacteria reached 3.5 × 109 cells / ml or more, pH of 5.5 to 6.5 or so, sensory requirements brown or taupe, the aroma is, feel fine, there is a certain viscosity.
b, raising pit fluid production:
Detailed raising pit liquid formulations according to the status of the plant pits of mud pits, pit wall mud for analysis, according to the aging cellar mud or degradation making. Raising pits super-concentrated complex solution in the amount of caproic acid bacteria is about 30%.
Raising pit liquid culture method: the recipe of the starting material into the vats, mixing into a uniform paste, sealing; at 32 ℃ ~ 35 ℃ incubated, stirring once a day, sealing and cultured for 5 to 7 days standby.
Cultured brownish yellow liquid raising pit, producing bubbles in the tank more pungent smell, feel sticky; microscopic bacteria rich, thick, strong vitality. Suggested raising 100kg liquid conservation and rejuvenation pit about 10 square meters pits.
c, pits conservation rejuvenation method
The pit wall, pit bottom, residual bad cleaned eradicate aging cellar mud pit wall and pit mud infected by bacteria, artificial fill, or a good old mud pit mud pit after pit wall at a 30 ° angle drilling, aperture of 8mm ~ 10mm, pitch 7cm ~ 8cm, to cultivate good punch after raising pit pasty liquid poured from the top down irrigation, irrigation smooth pit after pit wall, pit bottom sprinkle yeast rice 10kg ~ 15kg, turn pit bottom 15 centimeters. Turn even tread soft, smooth and good pit bottom, the whole pit sprinkle flour Okuma 8kg ~ 10kg, ready to pit entry.
3, double bottom flavored liquor made worse
Take 1000kg around Central fermented grains, plus super-concentrated complex acid bacteria 30kg, esterification Monascus 5kg, Okuma 20kg, yellow water 50kg, bad wine (60 °) 20kg, turned mixed evenly into the pool and then fermenting a (60 days to 90 days) can get high-quality liquor flavoring.
V. Notes
(A) shelf life of six months.
(Two) stored in the shade. High season fermentation gas is a normal phenomenon.
(Three) during transport should be handled with care, sunscreen, anti-high temperature.
(Four) mixed with toxic hazardous materials storage, transportation mix.
Key words :

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暂未实现,敬请期待
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