Preparation of artificial pit mud for improving aged aroma of aroma type white spirit

A technology of strong-flavor liquor and pit mud, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of accelerating the aging of artificial pit mud and other problems.

Active Publication Date: 2009-08-12
SICHUAN TUOPAI SHEDE WINE
View PDF1 Cites 53 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through the overall replication of the "old cellar mud functional flora" in the old cellars that produce aged-flavor wines and the material environment they depend on, gra

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation of artificial pit mud for improving aged aroma of aroma type white spirit
  • Preparation of artificial pit mud for improving aged aroma of aroma type white spirit
  • Preparation of artificial pit mud for improving aged aroma of aroma type white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0138] (1) Selection of raw materials:

[0139] 1) Old cellar mud: The bottom mud of the old cellar that has been used continuously for 50 years is used, and the wine produced has a good aroma. The specific indicators are:

[0140]

[0141] 2) Peat:

[0142] Purchase from the commercially available products produced by Sichuan Hongyuan Company, the specific indicators are:

[0143]

[0144]

[0145] 3) Yellow mud:

[0146] The loess of non-cultivated land is taken, and the specific indicators are:

[0147]

[0148] 4) Water: tap water, in line with the national drinking water hygiene standard GB5749-2006.

[0149] 5) Sodium acetate: take commercially available food grade sodium acetate.

[0150] 6) Yellow water:

[0151] Take the fresh yellow water after brewing and fermenting Luzhou-flavor liquor, and the specific indicators are:

[0152]

[0153] 7) Distiller's grain squeeze liquid:

[0154] Take the distiller's grains squeeze liquid after brewing and f...

Embodiment 2

[0183] (1) Selection of raw materials

[0184] 1. Old cellar mud: Take the old cellar mud that has been used continuously for 30 years. The wine produced by the cellar has a good aroma. The specific indicators are:

[0185]

[0186] 2. Peat:

[0187] Take commercially available products, the specific indicators are:

[0188]

[0189]

[0190] 3. Yellow mud: Loess from non-cultivated land, the specific indicators are:

[0191]

[0192] 4. Water: Take tap water, in line with the national drinking water hygiene standard GB5749-2006.

[0193] 5. Sodium acetate: take commercially available food grade sodium acetate.

[0194] 6. Yellow water: take the fresh yellow water fermented by Luzhou-flavor liquor, the specific indicators are:

[0195]

[0196] 7. Distiller's grain squeeze liquid: take the distiller's grain squeeze liquid after fermentation and production of Luzhou-flavor liquor, and the specific indicators are:

[0197]

[0198]

[0199] 8. Bran: tak...

Embodiment 3

[0227] (1) Selection of raw materials

[0228] 1. Old cellar mud: Take the old cellar mud that has been used continuously for 40 years. The wine produced by the cellar has a good aroma. The specific indicators are:

[0229]

[0230] 2. Peat:

[0231] Take commercially available products, the specific indicators are:

[0232]

[0233] 3. Yellow mud: Loess from non-cultivated land, the specific indicators are:

[0234]

[0235]

[0236] 4. Water: Take tap water, in line with the national drinking water hygiene standard GB5749-2006.

[0237] 5. Sodium acetate: take commercially available food grade sodium acetate.

[0238] 6. Yellow water: take the fresh yellow water fermented by Luzhou-flavor liquor, the specific indicators are:

[0239]

[0240] 7. Distiller's grain squeeze liquid: take the distiller's grain squeeze liquid after fermentation and production of Luzhou-flavor liquor, and the specific indicators are:

[0241]

[0242] 8. Bran: take commercial...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an artificial pit mud preparation method capable of improving the stale flavor of highly-concentrated fragrance white spirit, which comprises the following steps: mixing qualified bran, water, yellow water and sodium acetate in a proper proportion, and filling the mixture in a fermentation tank for sterilization; and when the temperature of the materials in the fermentation tank drops to 36 DEG C, adding a proper amount of aged pit mud and a Daqu drug into the fermentation tank, uniformly mixing the material and the aged pit mud and the Daqu drug, adjusting the pH value, covering the surface of material liquid with grease for isolating the material liquid from oxygen, standing the materials in the fermentation tank at 32 to 35 DEG C for anaerobic culture for 72 hours, taking out a bacterium solution, adding yellow mud, peat, vinasse squeezed fluid, the Daqu drug, pit surface mud and bean dreg powder in a proper proportion into the bacterium solution, culturing the mixture at room temperature for 7 to 10 days after uniform mixing, grinding bacterium mud, adding a certain amount of double bottom grains, the Daqu drug and ending beer, stacking the materials after uniform mixing for natural fermentation at normal temperature for 30 to 40 days, and obtaining the artificial pit mud. The 'aging degree' of the artificial pit mud is the same as that of aged pit mud naturally aging for more than 10 years, and the stale flavor of the freshly brewed liquor is the same as that of white spirit stored for more than three years in a ceramic jar.

Description

technical field [0001] The invention relates to a method for preparing pit mud for brewing Luzhou-flavor liquor, in particular to an artificial pit mud preparation method capable of improving the aging aroma of Luzhou-flavor liquor. technical background [0002] Aged aroma is an important evaluation index to identify the quality of liquor. The greater the aged aroma, the better the wine. Compared with other flavors, the aged aroma of baijiu is very special and difficult to achieve. Under the current technical conditions, the aged fragrance can only be produced by the physical and chemical action of the liquor stored in the pottery jar slowly and for a long time. This method must require a longer storage time. Generally speaking, wines that have been stored for more than three years begin to have an aged aroma. The longer the storage period, the greater the aged aroma. Therefore, to meet the standard of good wine, the original wine must be stored in containers for at least ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap