China's wine-making technology has gone through thousands of years of evolution and development, and has also gone through countless arduous breakthroughs and innovations by countless generations of descendants of the Yan and Huang Dynasties. In the history of wine-making, there is no change in wine-making technology that can be compared with "raw materials can be used for wine-making" This breakthrough is even more exciting. The emergence of raw material brewing is a subversive challenge to traditional crafts, a transformational innovation, a complete impact and development, and the core driving force for all this is raw material distiller’s yeast. .

From the traditional "no medicine can make koji", to the "enzyme preparation with koji" used in raw material brewing in the 1990s, to the current microbial koji cultivation method represented by Boda Liquor Equipment to produce koji, this "core driving force" The evolution also reflects the rapid development of modern science.

There are dozens of new technology brewing technology promotion units across the country, but only 2 to 3 have mastered the cultivation method of microbial distiller's yeast. And the only company in the Central Plains that has huge microbial engineering facilities and can produce and sell microbial distiller's yeast is Boda. Liquor equipment, now compare the quality coefficients of several common distillers as follows:

Liquor yield

Taste

Stability

Traditional koji

Enzyme activity is poor, so it decomposes

Starch ability is not strong, out of

The alcohol content is only 40%-50%

There are more medicinal materials and strains, so the taste is fuller.

Process operation is difficult to control and stability is average

General rice wine

Enzyme activity is strong and wine can be produced

The rate can reach 90%

The number of bacteria is small and the taste is very thin.

It is difficult to guarantee the quality of enzyme preparations, so the wine output is high and low, which is very unstable.

Microbial distiller's yeast

Enzyme activity is very strong and produces wine

The rate can reach over 94%

Very rich in bacteria

Very full taste

Photoelectric seed selection, long vitality cycle, no need for vacuum packaging, and very stable wine yield

From the comparison, it can be seen that Boda Jiu Machinery’s microbial koji is currently the best new technology koji in the country in terms of wine production rate, wine taste and wine production stability.

Since our customers come from all over the world, different regions, different climates, and various grains used in production will all affect the yield and taste of the koji. In order to ensure that every student has the best fermentation effect, Boda Liquor The company has also developed three series of distiller's yeast (special for sorghum, corn, and rice) and three major varieties of distiller's yeast (high-temperature type, low-temperature type, and general-purpose type). It is also an enterprise with the most complete varieties of distiller's yeast in China.