China's liquor and alcohol brewing industry, since the 50s, has been saccharification of bacteria, yeast strains of the promotion and application of unremitting work, it can be said that has achieved good results of new strains continue to emerge, the performance of strains continues to improve, to improve the yield and quality of wine, has made a great contribution but these excellent strains, because it is the liquor factory, alcohol factory itself passed on to cultivate, the equipment is simple, the technology is backward, coupled with the strain after many generations of rejuvenation work can not keep up, Therefore, the performance of excellent strains cannot be exerted, and the effects used by various factories are very different.
Dry yeast
In the mid-1960s, China began to specialize in the production of glycosylases to the 1970s, which has become increasingly mature and has become one of the new industries in China's fermentation industry. The production of solid active dry yeast began in the late 1980s in China. By the mid-1990s, its variety, quantity and performance had been greatly improved, and it had developed into another emerging fermentation industry.
The development of the enzyme preparation industry has completely changed the production process of liquor factories and alcohol factories. The specialized division of labor has led to technological reforms in the brewing industry. At present, The enterprises in China's liquor and alcohol industries that use saccharification enzymes and active dry yeast are increasingly widely used, and the effect is getting better and better.
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China's enzyme production and application is gradually developed after liberation, in 1965, Wuxi established an enzyme preparation factory, and began to produce microbial enzyme preparation products. At present, the main application of amylase, glycase, pectinase, protease and other enzyme preparations used in the winemaking industry has reformed the winemaking process, improved the quality and yield, reduced the cost, reduced the labor intensity, and laid the foundation for socialized specialized production.
Glycosylase: also known as glucose amylase, that is, a-1,4-glucose hydrolase, is prepared by excellent strains of Aspergillus niger, cultured by deep liquid. The finished product is divided into two forms: liquid and solid.
At present, the application range of saccharification enzymes in the liquor industry is becoming more and more extensive, such as ordinary liquor, high-quality liquor, skewer wine, etc., if used properly, the effect is obvious
Glycosylases have been widely used in China's alcohol industry.
The application of glycosylase in the brewing of ordinary liquor, the use of saccharification enzymes instead of bran koji to produce ordinary liquor, saving costs, and has the advantages of stable wine yield, small gap between class production, etc. The production of ordinary liquor in the country basically uses saccharification enzymes instead of bran koji and koji new processes.
At present, the application of glycase in the brewing process of high-quality liquor is still limited to the local scope (in Daqu wine, it can be used for: bend reduction fermentation and improve the yield of wine. and discarded and re-fermented)
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Alcohol active dry yeast (abbreviated as AADY) is a high-tech biological products in the late 80s, after the rise of rapid development in China, the vast majority of provinces, municipalities and autonomous regions in the country have promoted the application of this new technology to the mid-90s, the application of this technology is more and more extensive, alcohol, liquor, rice wine, fruit wine, wine on the application of the effect is very obvious, at the same time this technology is also constantly developing and progressing, successively there are new varieties of high-temperature-resistant active dry yeast, raw fragrance active dry yeast came out, It is possible for active dry yeast to participate in the brewing of various types of high-quality wines.
Active dry yeast for wine: the active pure alcohol yeast, after pressing treatment, is stored in a dry solid matrix (carrier) that does not affect the activity, this active yeast has the characteristics of low moisture content (less than 8%), high activity, long shelf life, convenient storage and transportation, flexible and simple when used, suitable for specialized production, strong commerciality and so on.
Classification of active dry yeast for wine
According to the classification of brewing types, there are five categories: beer, wine, rice wine, liquor and alcohol;
According to the number of yeasts, there are three categories: low activity (less than 5 billion yeasts per gram), activity (5 to 20 billion yeasts per gram), and high activity (more than 20 billion yeasts per gram).
According to the temperature tolerance classification of yeast, there are medium temperature yeast suitable for fermentation temperature of 20 ~ 30 ° C conditions, and high temperature resistant yeast with the ability to not reduce when the fermentation temperature reaches 39 ~ 42 ° C, and the high temperature resistant yeast also has the advantages of high acid resistance and high alcohol resistance.
According to the by-products of yeast metabolism, there are ester-producing (also known as raw fragrance) dry yeast, acid-producing dry yeast, high-grade alcohol dry yeast and the like.
Active dry yeast can be applied in the production of different types of alcohol, ordinary liquor, high-quality Daqu liquor, Koji liquor, and skewer liquor. It can reduce the amount of koji used and increase the rate of wine production.