[Product Advantages]

(1) By adding it during fermentation, the red index of the product and the red brightness of the finished product will be significantly increased.

(2) Improve coloring stability and reduce color ratio blending costs. .

[Product Formula]

Deep red yeast (C1CC1235), purple Monascus (ACCC30352), polished rice, trace elements.

Product Application Range: High temperature soy sauce fermentation, vinegar fermentation, fruit acid fermentation, yellow wine fermentation, rice wine fermentation, grape wine fermentation, etc.

[Additional Inoculation Amount] 1/10,000 to 1/1,000 (based on raw materials)

[Usage] Directly mix with the koji material and put it into the pool for fermentation. Inoculation fermentation temperature requirement: Keep warm and ferment between 20-40°C (not higher than 45°C).

[Fermentation Time] Not less than 30 days.

[Storage Method] Store in a cool, dry and sealed place (refrigeration is recommended). 【Shelf Life】12 months

[Special Notes]

(1) This product is not a pigment, so it cannot be added directly to the mixture;

(2) This product is a live microorganism. Please store it in a cool and dry place and use it immediately. Do not store it at room temperature for a long time to avoid affecting its activity;

(3) After fermentation, the coloring and stability are better than those of the extracted red yeast rice pigment.