Descriptionsof Leaven:
1. Raw materials of leavening agent (also leavening orleaven): high quality alcohol yeast which added complex nutritional agents;
2. Our leavening agent is suitable for making beverage wine which adopts cookedgrains or uncooked grains fermentation technology;
3. Packaging dimension: 500g*20/carton;
4. Preservation: Keep below 68OF (20), in cool, dry and ventilating places;
5. Shelf life: 12 months

Features ofLeaven:
1. Easy to use and simplified winemaking process (Malolacticfermentation) for the adoption of biological compound technology.
2. Wide application: the leavening agent is suitable for various kinds ofliquor making.
3. High yield of liquor: With the same amount of grains, the leavening yeastcan help produce more liquor during winemaking process.
4. Stable product quality is guaranteed by our strict control on productiontechnology and formula.

Specifications ofLeaven:

Usages of Leaven:
1. Cooked MaterialFermentation (100kg cooked grains)
(1) Solid State Fermentation
--Firstly process the whole grains by: immersion, prefractionation,secondary fractionation, taking grains out of the fermenting-vessel and coolingto 82OF-108 OF(24-28);
--Dissolve 0.3-0.6kg brewing yeast in 6kg 90OF-95 OF warm water (3235); andcooling the liquid to 82OF-86OF (28-30) in 10 minutes; and then sprinkle theliquid uniformly on the fermented grains; mix the afore-mentioned liquid andfermented grains well and put the mixture into brewing-pond;
--The temperature of the mixture should be 75OF-86 OF(2430) while puttinginto the brewing-pond; the fermentation temperature should be 82OF-97 OF(2836);
--The fermentation period should be 4-7 days.

(2) Liquid State Fermentation
--Immerse the cooked grains in water
--Add 0.3-0.5kg brewer\'s yeast when the immersed grains reached 86OF-90 OF(3032)
--Mix them for 10 minutes and ferment in sealed-state for 4-8 days.

2. UncookedMaterial Fermentation (100kg powdered grains)
--Mix powdered grains with 250-300kg hot water
--Natural cooling to 90OF (32) (mix them to avoid precipitation during thecooling period)
--Add 0.5-0.8kg Leavening Agent; mix them well and ferment for 8-15 days
Notice during the fermentation period:
-During the first 3 days, stir 2 times every day and control the temperature in82OF-97 OF (28-36);
-Best fermentation temperature: 90OF(32);
-Highest fermentation temperature: 100OF(38) (only permissible for a veryshort time);
- Heat preservation is necessary when the fermentation temperature is below79OF (26)

Notice forWinemaking Process (Malolactic Fermentation):
1. Uncooked rice fermentation: whole rice or broken rice are both possible;however the fermentation period should be prolonged;
2. The fermentation period is coherent with the variety and grinding degrees ofraw materials, the amount of brewing yeast (leavening agent, distilling yeast)and fermentation temperature etc..