Esterified Monascus for brewing special esterified Monascus

Esterified red yeast
Professional solution to improve the comprehensive utilization of winemaking by-products and improve wine quality through multiple channels.
Product Features
Rich in Monascus and other ester-producing functional bacteria.
Accelerate the esterification speed during liquor fermentation and shorten the liquor fermentation cycle.
Increase the synthesis ability of aromatic ester components and greatly increase the rate of high-grade liquor.
Using winery by-products to produce bioesterification liquid has significant economic and environmental benefits.
Implementation standards

Uses and effects
Making bio-esterified liquid
Utilize the tail water of the yellow water wine tail pot to ferment and produce bio-esterified liquid.
There is no need to add a new cellar, and the output of base wine can be greatly increased.
Significantly reduce the amount of flavors and fragrances used in blending.
Reduce environmental pollution and greatly improve corporate image.
You can apply for national energy conservation and emission reduction projects and obtain project financial support.
The enterprise has obtained considerable direct economic environment and social benefits.
Preparation of strengthened Daqu
Esterified red yeast
Mainly produces intracellular enzymes, including acyl coenzyme
and alkyd condensation enzyme. The content in Daqu determines the quality of Daqu. Adding esterified koji to the production of strengthened Daqu and cultivating it under the same process conditions
The Daqu has good senses, rich and pure aroma, and the esterification power is higher than the original process
In order to improve the quality of medium and high temperature Daqu Quality plays a significant reinforcing role.
Directly applied to grain fermentation
It can maintain the balance of various bacterial strains in the pit, inhibit the increase in acidity of the fermented grains, and delay the aging of the pit.
Increase ester content and reduce milk content, coordinate acidity ratio, increase total ester content, and increase the frequency of premium wine
.
Shorten the aging process in the new cellar and increase the wine yield

The base wine is more harmonious and soft.
Transfer cellar pressure to discharge
Reduce the acidity in the cellar in summer and continue fermentation.
Reduce the starch content in the tank and maintain the operation of the policy of switching from pressing cellar to discharge fermented grains.
Stabilize the wine production rate in summer and ensure the rate of high-quality products in summer.
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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