Jiacheng biological brewing auxiliary products

Esterified Monascus
Monascus esterification enzyme is rich in Monascus and other ester-producing functional bacteria. Accelerate the esterification rate during liquor fermentation and shorten the liquor fermentation cycle. Increase the synthesis ability of aromatic ester components and greatly increase the rate of high-quality liquor. Utilizing winery by-products to produce bioesterification liquid has significant economic and environmental benefits.
Mainly used to make bioesterification liquid, make fortified Daqu, and directly used in grain fermentation and cellar press transfer.
Compound caproic acid bacteria
Jiacheng brand super-concentrated compound caproic acid bacteria are composed of caproic acid bacteria, Monascus ester-producing yeast, Toroidula globulus, Saccharomyces cerevisiae, actinomycetes and other beneficial functional microorganisms. The strains have strong vitality. , high effective bacterial count and rich metabolites.
The caproic acid bacteria in this product are high-efficiency strains preserved in sandy soil
and multiple strains isolated from the pit mud of hundreds of years old pits
using modern biology It is compounded by engineering technology and has high hexanoic acid output rate.
The esterifying bacteria is Monascus fumigatus isolated from the brewing Daqu with excellent performance and strong esterification ability.
The ester-producing yeast Torulopsis globulus, Saccharomyces cerevisiae and Actinomycetes are all excellent strains, and their metabolites are a variety of organic acids and esters as well as numerous aroma and taste substances.
Increase the content of ethyl hexanoate in strong-flavor liquor, and can significantly increase ethyl hexanoate and reduce lactation, ensuring a coordinated proportion of the four major esters.
Significantly improve the superiority rate of strong-flavor liquor.
Mainly used for making ecological old cellar mud, maintaining cellars, protecting cellars and rejuvenating pits, and making flavored wine in double-wheeled bottom troughs.
Seasoning liquid
Sweet flavoring wine, mainly used for,
White wine blending, to coordinate and balance the taste and flavor. Yellow rice wine blending, replacing sucrose, the taste is sweeter and mellower. And fruit dew wine blending, replacing white sugar. and rock sugar, which greatly reduces the cost, and the taste is sweeter and more mellow, and is prepared with vinegar and soy sauce
.
Fermented red yeast
Jiacheng brand fermented red yeast contains rich enzymes, strong fermentation power, and rich metabolites. It has good fermentation and aroma enhancement functions to improve flavor. It has good fermentation and coloring properties. It has antibacterial and antiseptic functions and can be widely used. Suitable for various fermented and colored foods.
Mainly used for vinegar brewing, rice wine brewing, red yeast beer, red yeast health wine, yogurt cakes and noodles.
Contact Information
Wuhan Jiacheng Biological Products Co., Ltd.
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Address Qixing Four Seasons Garden Huixingyuan, Xudong Street, Wuhan
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