[Product Features]

Currently, the most widely used aroma-producing yeasts in soy sauce and vinegar brewing are Saccharomyces rouxii (CGM CC2.180) and Torulopsis monchifolia (CICC1019). These two aroma-producing yeasts produce a variety of aromatic metabolites through different metabolic pathways, imparting a distinct aroma. Therefore, they play a crucial role in developing the distinctive flavors of soy sauce and vinegar in the later stages of fermentation.

[Product Formula]

Oatmeal, Saccharomyces rouxii (CGM CC2.180), Torulopsis monchifolia (CICC1019), Lactobacillus plantarum (CICC6042), etc.

[Product Application]: Produces aroma in the later stages of fermentation for soy sauce and vinegar.

Usage 1 (Winter): For cultivating solid fermented mash. Activate the yeast and then inoculate it into a solid culture medium. Inoculation size: 0.5-1‰. Activation Method: Take 150 kg of water and adjust the salt content to 6-7 Be, gradually add 25 kg of flour, and bring to a boil. Allow to cool naturally to 35°C. Add the aroma yeast powder and incubate for 10-24 hours. Pour the mixture into the fermentation tank and pour it over the fermentation liquid until it is thoroughly mixed. Fermentation must be completed for 27 days.

Usage Method 2: Sprinkle the product directly onto the surface of the fermented mash and allow to ferment. Fermentation must be completed for 27 days.

[Storage]: Store in a cool, dry place below 20°C, sealed. Shelf life: 12 months.

[Precautions]:

The temperature for fermentation (in which this product participates) should be between 28–35°C. If there is a high-temperature period during fermentation, avoid adding this product during the high-temperature period; instead, add it in the middle and late stages of fermentation.