Vinegar Koji Essence is primarily based on the Aspergillus niger strain CICC2139 (AS3.324), supplemented with various strains, including AC-CC30368 (AS3.350), CGMCC3.2783 (AS3.758), and CGMCC3.336 (Shanghai Niang 336-2). This product is induced through a special culture medium, cultured in pure, expanded form, and then blended and refined.

[Product Advantages]

1. It can be used for saccharification and koji making, significantly improving alcohol conversion and raw material utilization, doubling production.

2. It improves product flavor, resulting in a richer and more fragrant wine and vinegar.

3. The acidic protease produced in this product significantly reduces sedimentation and turbidity at the bottom of the bottle after sterilization of vinegar.

4. It has the ability to decompose fusel oils, addressing the problem of excessive fusel oil content in liquor, which can lead to a heady feeling after drinking. 5. This product significantly improves the clarity of wine and vinegar, making liquor more transparent, mellow, and fragrant, and vinegar more translucent and bright red.

[Product Formula]

Oatmeal, trace elements, CICC2139 (AS3.324), ACCC30368 (AS3.350), CGMCC3.2783 (AS3.758), CGMCC3.336 (Shanghai Niang 336-2), etc.

[Product Application]

Preparation of bran koji for saccharification before vinegar production.

Fermentation and saccharification of new-process baijiu.

[Inoculum Size]: 0.5%, based on mixed dry materials.

[Instructions]: Dilute and mix koji essence with 30 times the amount of dry flour, then evenly add it to the mix.

[Inoculation Temperature]: ≤40°C for inoculation, maintaining a temperature of 34-36°C after entering the tank.

[Koji Preparation Time]: 24-26 hours (generally no more than 28 hours). 【Storage Method】: Store in a cool and dry place below 20℃ (refrigerator is recommended).