The application of saccharification enzymes, liquefaction enzymes, and yeast in rice wine production
The application of saccharification enzymes, liquefaction enzymes, and yeast in rice wine production
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In the wine production industry, the combination of
Liquefaction Enzyme ECO AML-100T
Saccharification Enzyme ECO AML-260GA
Yeast ECO Leaven
has introduced a modern, efficient method that delivers exceptional value. This represents not only technical advancement but also the harmonious blend of science and the art of craftsmanship.
ECO AML-100T, a powerful liquefaction enzyme, plays a crucial role in breaking down complex starch structures from raw materials such as rice, corn, or wheat. This process transforms starch into shorter sugar chains, facilitating subsequent stages to proceed more efficiently. It improves the uniformity of the ingredient mixture and optimizes the contact with saccharification enzymes.
With its ability to perform effectively at high temperatures, ECO AML-100T saves time and energy in production while ensuring thorough sugar conversion. This product has a wide range of applications in the production of alcohol, food, and industrial ethanol, delivering outstanding efficiency and consistent quality.
ECO AML-260GA plays a vital role in converting short sugar chains created in the previous stage into glucose, a simple sugar that is key to alcohol production. It ensures that complex sugar chains are fully broken down, yielding a rich and consistent supply of glucose for the fermentation process.
What sets ECO AML-260GA apart is its ability not only to generate the required glucose but also to balance flavor and sugar content, paving the way for optimizing the quality of the finished wine. This enzyme is compatible with various raw materials, from rice to cassava, enhancing its versatility in food and beverage manufacturing.
Once glucose is ready, ECO Leaven steps in as a skilled "conductor," initiating the fermentation process with a sophisticated combination of high-quality yeast and powerful enzymes like glucoamylase and α-amylase. Guided seamlessly by this product, each glucose molecule is converted into ethanol, embarking on a remarkable journey where the science and art of fermentation intertwine to maximize production efficiency.
ECO Leaven goes beyond merely producing ethanol—it meticulously refines every detail, enriching the flavor and purity of the finished wine. Its enzymes continue to work tirelessly, breaking down any residual sugar chains to deliver smooth, delicate, and balanced taste profiles. Every drop of wine created with ECO Leaven reflects not only cutting-edge technology but also the pinnacle of sensory delight, immersing consumers in a captivating world of exceptional aroma and outstanding quality.
The outstanding benefits of this combination include:
✔ Efficient starch breakdown → Enhances sugar availability for improved fermentation.
✔ Improved alcohol yield → Maximizes conversion efficiency.
✔ High-temperature enzyme stability → Ensures consistent performance.
Here is the optimal fermentation process for 500 kg of cooked rice using ECO Leaven, Thermo-Stable α-Amylase AHA-100T, and Gluco-Amylase GA-260, along with the recommended dosage:
Step 1: Preparation
Cook the rice thoroughly and allow it to cool to 32°C (90°F).
Adjust pH to around 4.0-4.5 for optimal enzyme activity.
Step 2: Liquefaction (Using Thermo-Stable α-Amylase AHA-100T)
Add Thermo-Stable α-Amylase AHA-100T at 105-110°C for 5-7 minutes to break down starch into dextrins.
Dosage: Typically 0.15-0.25 kg per ton of dry starch.
Maintain constant stirring to ensure uniform enzyme distribution.
Cool the mixture to 55-60°C.
Step 3: Saccharification (Using Gluco-Amylase GA-260)
Add Gluco-Amylase GA-260 at 55-60°C to convert dextrins into fermentable sugars.
Dosage: 0.45-0.65 kg per ton of dry starch.
Stir and incubate for 30-60 minutes.
Cool the mixture to 30-32°C for fermentation.
Step 4: Fermentation (Using Angel Leaven Yellow Label)
Dissolve Angel Leaven Yellow Label in warm water (32-35°C) and let it sit for 10 minutes.
Dosage: 3-6 kg per ton of cooked rice.
Mix evenly into the rice mash.
Maintain fermentation temperature at 28-36°C.
Ferment for 4-15 days, depending on desired alcohol yield.
Step 5: Post-Fermentation
Monitor alcohol content and adjust fermentation time accordingly.
Filter and distill if necessary for spirit production.
Store properly to maintain quality.
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