Maotai-flavor brewing koji

Product Overview:

Meijiuxiang sauce-flavor brewing koji is a vacuum-packed composite brewing koji. It is a composite brewing koji containing multiple enzyme systems and multiple active microbial preparations, including saccharifying enzymes, liquefying enzymes, proteases and cellulases; multiple active microbial preparations include alcohol active dry yeast, ester-producing active dry yeast, active root mold, etc.
This product uses pure root mold and saccharifying enzymes to strengthen saccharification, uses amylase, cellulase, xylanase and protease to improve the decomposition and conversion of raw material components, and uses acid-resistant, high-temperature-resistant and high-yield brewing yeast to strengthen fermentation. This product also specially adds sauce-flavored strains and multiple ester-producing yeasts separated from Daqu, which can improve the yield, aroma and taste of sauce-flavored liquor in an all-round and multi-level manner.
This product is suitable for the production of starchy materials such as rice, corn and sorghum, and is widely used in the Kunsha and crushed sand processes of sauce-flavored liquor, which greatly reduces the residual starch in the lees, improves the yield, and the wine is mellow, clean and easy to blend.

How It Works:

1. Activation of brewing koji: Weigh 0.3%-0.8% of the raw materials of one steamer of sauce-flavor brewing koji (1000 jin of grain, weigh 3-4 bags of sauce-flavor brewing koji (1kg/bag)), put it in a clean container, add 10-15 times 30℃-35℃ warm water, stir well and activate for 30-60 minutes for use. An appropriate amount of glucose can be added to the activation water to increase the growth coefficient of microorganisms such as yeast.
2. Cooling, adding koji, and fermentation: When the grains are cooled to 30℃~35℃, spray or pour the koji activation liquid evenly into the dregs, stir and evenly spread to 28℃~32℃, and immediately pile them into the cellar (in winter, they can be stored overnight, and in summer, they must be stored on the same day), step on them properly, seal them tightly, and ferment. If the quality of the wine is better, the fermentation period needs to be appropriately extended, and the sauce aroma is about 35~45 days. The moisture content in the cellar should be controlled at about 58%, and the pH value can be controlled at about 3.
3. Steaming wine: Spread the wine evenly and lightly when steaming. Steam the wine after checking for steam. The steaming time should be no less than 40 minutes. The temperature of the wine should be below 30°C. Remove the head of the wine and cut off the tail of the wine. The head and tail of the wine will be steamed again next time.

Note: This product can also be used in conjunction with Maotai-flavor Daqu, which not only reduces the amount of Daqu used, but also greatly improves the yield while retaining the original Daqu Maotai flavor.

Application Instructions:

The length of the fermentation cycle is related to factors such as the type of raw materials, the degree of raw material grinding, the amount of koji used, and the fermentation temperature. Generally, when the raw material grinding degree is fine and the amount of koji used is large, the fermentation cycle should be short; conversely, the fermentation cycle should be longer.
If the product packaging is inconsistent with this manual, this manual shall prevail.

Packaging & Storage:

• This product is vacuum packed in 1kg aluminum foil bag and the specification is 1Kg×10 carton packaging.
• Store in a cool, dry and ventilated place below 20℃, with a shelf life of 24 months. Heat and moisture can easily make the brewing koji ineffective.