Also, 'Yeast' balls or ARL do not contain the yeast themselves? they are just the mold. So who is making the alcohol, wild yeast? A proper wine yeast like "Montrachet/ Cote des Blanc" be added for alcohol production?
Yeast balls contain yeast along with other microorganisms.
Per Fred Ekhardt in Sake(USA) page 48-49
"When the jiu niang is ready (several weeks of turning and cutting), the damp mixture is cut into small pieces, and rolled into little balls, weighing about 10gm each. These yeast balls are called jiu men, and were stored until actual jiu production starts. Jiu niang has yeast (saccharomyces Shaoxing) plus molds (Aspergillus, Rhizopus, Monilia, and others), plus lactobacillus."
From
https://en.m.wikipedia.org/wiki/Jiuqu
"Jiuqu consists of a complex mixture of various molds, yeasts, and bacteria with their associated metabolites, cultured on a starch-rich substrate in a solid state fermentation process. They are typically stored and sold in the form of dried bricks (Daqu), balls (Xiaoqu e.g. Shanghai Yeast Balls), powders or as dried grains (Red Yeast Rice). The most common organisms found in Jiuqu are the filamentous molds Aspergillus oryzae and Rhizopus oryzae and the amylolytic yeast Saccharomycopsis fibuligera. Amylolytic and proteolytic enzymes are the most abundant metabolites isolated.[4][6]"
From Grandiose Survey of Chinese Alcoholic Drinks and Beverages
"The microorganisms grown in the Xiao Qu are mainly Rhizopus spp. (Rhizopus oryzae, R.chinensis), Aspergillus spp. and yeasts. During the period from 1940's to 1950's, scientists isolated as many as 828 strains from Xiao Qu around the country, in which 643 strains belong to the Rhizopus genera. Rhizopus spp. have the ability to excrete not only amylase and glucoamylase, but also zymase. This illustrates why the rice wine makers use only Xiao Qu as both a sacharafying and fermenting agent."
From Handbook of Food Science, Technology, and Engineering - Volume 4, Chapter 173 Chinese Wines - Jiu, page 28-29
"Addition of qu and rinsing of gang. Because of the availability of sugars and the presence of Rhizopus and other molds, sugars are converted to lactic and other organic acids. This appropriately adjusts the pH of the sugary liquid, inhibits growth of undesirable microorganisms, and allows the reproduction of yeast followed by the production of alcohol. When the sugary liquid rises to the height of four-fifths of the rice, the broken wheat qu and water can be added and mixed thoroughly. Rinse the interior of the gang, dilute the fermenting mash, increase the nutrients and oxygen, and facilitate the extensive reproduction of yeast.
Fermentation and harrowing. Because the yeast is reproducing extensively, the alcoholic fermentation is vigorous, and increases the product temperature. When the temperature raises to 2830°C, use a wooden harrow to mix the mash. This is commonly called first harrowing. The purpose of this harrowing not only lowers the temperature and has an even temperature for the rice and the sugary liquid, but also removes the carbon dioxide, provides fresh air, facilitate the yeast reproduction, and avoids the overflow of the mash, and contamination of undesirable microorganisms. Therefore, harrowing is one of the important steps in the fermentation of huang jiu. After the first harrowing, harrowing is conducted every 35 hours to maintain the product temperature maintained at 2630°C . Generally the number of harrowing is based on the room temperature and changes in the product.
Post-fermentation. About seven days after the loading of gang, the gangs are filled up and sealed. This procedure is to reduce the contact with air, continue the post-fermentation to produce more alcohol and increase the quality of jiu mo. The complete fermentation process takes 2030 days and the alcohol content is 15 v% or above. The mash is then used as jiu mo.
Sprinkled rice jiu mo can also be used as a commercial product for direct consumption. This is commonly called Kuai (rapid) jiu. However, the product flavor is fairly simple."
Angelyeast makes many different products.
From their website,
http://en.angelyeast.com//products/FoodIngredients/Chinesealcohol/20358.html
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Angel Leaven
I. Product introduction:
Angel leaven is a specially selected strain and complex nutrients for alcohol beverage fermentation under cooking and non-cooking process.
II. Product characteristics:
1. Bio-compound technology, simplified brewing operation, convenient use.
2. Wide application scope, well complete various distilled spirit process brewing
3. Improve the alcohol productivity of grain.
4. Strictly execute process formula, the product quality is stable.
III. Index
Item index
Moisture % ≤ 6.5
Total yeast cell quantity ≥ 60
Total arsenic(calculated as As,mg/kg ≤ 2.0
Lead(Pb),mg/kg ≤ 2.0
Salmonella Negative
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Though a picture of one of their products indicates ingredients as Rhizo and flour.