Efficient high-yield distiller's yeast for ripe and unripe materials

Abstract

The invention provides efficient high-yield distiller's yeast for ripe and unripe materials, and relates to a fermenting yeast. By mainly comprehensively analyzing advantages and disadvantages of the prior art, rejecting, combining, optimizing, improving and creating, the efficient high-yield distiller's yeast is optimized, refined and finely mixed to be universal by main components including biological enzyme yeast, active dried yeast, novel protease and auxiliary components of green natural creatures including anticorrosive herbs and natural perfumes. The efficient high-yield distiller's yeast is applicable to the technical requirements of efficient, high-yield and high-quality beer brewing and vinegar making relevant to production of alcohol, millet wine, fruit wine, wine, sauce and vinegar and the like by fermenting various ripe and unripe materials such as rice, potatoes, fruits, vegetables and grapes in a semi-liquid state or a liquid state at the temperature of 5-45 DEG C. Accordingly, the efficient high-yield distiller's yeast for ripe and unripe materials is advanced in formula, high in performance, wide in application range, universal for ripe and unripe materials, short in fermenting period, excellent in effect, high in yield and quality, energy-saving, fragrant in beer brewing and vinegar making, high in comprehensive cost performance and quite evident in comprehensive economic benefits of popularization and use, and is prepared by natural creatures.

Description

technical field [0001] The invention relates to a fermented distiller's yeast, in particular to a fast-acting and high-yielding clinker distiller's yeast. Background technique [0002] At present, although there are many names of raw and clinker semi-liquid and liquid fermented wine koji with their own advantages and disadvantages, there are generally lagging fermentation technology formulas, single performance and use, excessive enzymatic colorants, lack of natural organisms, low fermentation success rate, and long fermentation cycle. Too long, poor temperature adaptability, low production quality, dry mouth and dizziness after drinking, wine quality needs to be blended and flavored, high cost and low benefit, and unfavorable promotion and development. For this reason, the inventor comprehensively analyzes, eliminates, blends, optimizes, improves and innovates the advantages and disadvantages of the existing technologies, and according to practical experience, invents a com...

AI Technical Summary

Problems solved by technology

[0002] At present, although there are many names of raw and clinker semi-liquid and liquid fermented wine koji with their own advantages and disadvantages, there are generally lagging fermentation technology formulas, single performance and use, excessive enzymatic colorants, lack of natural organisms, low fermentation success rate, and long fermentation cycle. Disadvantages such as too long, poor temperature adaptability, low production quality, dry mouth and easy dizziness after drinking, wine quality needs to be blended and flavored, high cost and low benefit, unfavorable promotion and development, etc.