Wine lees fermentation agent

Wine lees are the residue left after brewing wine. China has a long history of drinking culture, and a large amount of wine brewing also produces a lot of wine lees. In addition to being a delicacy in some places, fermented distiller's grains are also a good use for feed. In order to make the lees ferment better, lees fermentation agent is needed. Next, let’s take a look at the specific production method of distiller’s grains fermented feed.

Distillers grains fermented feed

Wine grains, with a crude protein content of about 25%, are a good choice as feed for cattle or other animals. However, directly feeding distiller's grains to cattle or other animals not only fails to fully utilize its nutritional value, but also has a poor taste. Therefore, it is safer and better to use lactic acid bacteria fermentation agent before feeding cattle or other animals. Such feed will be more nutritionally complete and taste better. The following are the operation methods and precautions for fermenting distiller's grains into pig feed for your reference:

1. Prepare materials. About 50% distiller's grains, about 30% corn flour, about 20% bran or rice bran, about 0.5-1‰ lactic acid bacteria starter;

2. Dilute the bacteria. First, mix the feed fermentation agent with rice bran, corn flour or bran in a ratio of 1:5-10, without adding water, and mix well for later use;

3. Mix the materials. Mix the prepared distiller's grains, corn flour, bran and pre-diluted feed starter together, and be sure to stir evenly. If there are a lot of materials to be fermented, you can first mix the diluted feed fermentation agent with part of the materials, and then sprinkle it into the fermented materials. The purpose is to make the materials and fermentation agent mix more evenly.

4. Water requirements. The moisture content of the prepared materials should be controlled at about 65%. The judgment method is: the materials can be grouped when you grab a handful of them, water can be seen between your fingers but not dripping, and they fall apart when they hit the ground. Too much water will not easily heat up, and too little water will make it difficult to ferment. When adding water, pay attention to adding a little at first. If the water content is not enough, add more until it is appropriate.

5. Sealing requirements. Fermented materials can be placed in containers such as barrels, tanks, pools, plastic bags, etc. The materials should be completely sealed during the fermentation process, but the materials should not be pressed too tightly; when fermenting in containers that are not tightly sealed, a layer of plastic film or bag should be added on the outside, and then tied with a rubber band to ensure sealing;

6. Fermentation is complete. Seal and ferment for about 3 days at natural temperature (preferably the starting temperature should be above 15°C). Fermentation is complete when there is wine aroma.

7. Notes. The product cannot be opened and overturned during the fermentation process. The finished product should be sealed immediately after each feeding. The finished product can be stored in small sealed bags or dried and dehydrated, low-temperature dried, or granulated. Moldy and spoiled wine grains cannot be used.

Distillers grains feeding cattle

Wine lees are the residue of the brewing industry. They are not only rich in nutrients and energy, but also have the effect of increasing appetite. When feeding distiller's grains, attention should be paid to the following aspects:

1. Feeding distiller's grains to cattle may be a little uncomfortable at first, but they will get used to it after 3-5 days of feeding. When feeding distiller's grains, increase the amount gradually from a small amount to a large amount. After the cattle are accustomed to eating it, feed them according to the amount.

2. Feed at regular times and in fixed quantities. In spring and winter, feed twice a day, with the dregs added at 7:30 a.m., and drink warm water once at noon, with the dregs added at 6 p.m. In autumn, the wine should be brewed at 7 am, warm water should be drunk once at noon, and the wine should be brewed at 5:30 pm. In summer, the wine should be brewed at 4 am and 6:30 pm, and clean cold water should be drunk twice at noon. In the early stage of fattening, it is appropriate to feed 4 kg of fresh distiller's grains per head per day, 6 kg in the middle stage, and 5.5 kg in the later stage.

3. Add and stir frequently. When feeding, you should add small amounts frequently and mix as you eat.

4. The feeding amount should not be too large. Feeding too much distiller's grains for a long time can easily cause diseases such as excessive gastric acid and rumen bloat in beef cattle. Adding an appropriate amount of sodium bicarbonate (baking soda) to the lees can reduce the acidity.

Both brewer's grains and distiller's grains can be fed to cattle, but brewer's grains are more palatable.