Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor

The technology of strong-flavor liquor and esterification liquid is applied in the field of brewing and brewing pit mud, which can solve the problems that affect the aroma and taste components of wine products to generate high-quality wine yield, etc., and achieve stable and reliable effects and scientific nutritional ingredients. Reasonable and easy to implement effect

Inactive Publication Date: 2012-05-23
湖北黄山头酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although the nutritional components of the pit mud of each winery production unit are different, the common deficiencies, defects and disadvantages are: still continue to use the traditional backward pit mud production process, because the new pit mud has no ester aroma, and the pit mud The mud has the odor of hydrogen sulfide, and there is a lack of research, experimentation and specific implementation on the production of aroma and flavor components that affect wine products and the yield of high-quality wine

Method used

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  • Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor
  • Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor

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preparation example Construction

[0034] ①. Preparation of polysaccharide nutrient solution: put 100 kg of corn flour / rice into 300 kg of water and boil for 30-40 minutes, then cool to 55-60°C, add 0.1 kg of glucoamylase and 10 kg of medium-temperature wheat yeast powder and mix them at 50 Insulate and saccharify at -55°C for 3-4 hours, then heat up to 85°C, then cool to 26-28°C to prepare a polysaccharide nutrient solution, and take out 30 kg of the polysaccharide nutrient solution for later use;

[0035] ②. Preparation of Shuanglunbottom fermented grains slurry: Prepare Shuanglunbottom distiller's grains and water in a ratio of 1:4 after distilling wine, stir and boil for 20 minutes, then cool rapidly to below 35°C To obtain the boiled grains water slurry, take out 10 kg of the boiled grains water slurry and add 10 kg of fermented and undistilled double-wheel bottom fermented grains to obtain 20 kg of double-wheel bottom fermented grains for subsequent use;

[0036] ③. Preparation of aroma-generating active dr...

specific Embodiment approach 2

[0045] Carry out by specific embodiment one, just on the basis of specific embodiment one, carry out multiple repeated implementation and carry out the detection of each index simultaneously with reducing 30, 25, 20, 15, 10, 5 times respectively, obtained expected good Effect: Make the present invention have solid small-scale test, expand test basis.

specific Embodiment approach 3

[0046] Carry out according to specific embodiment one, just carry out multi-repetition implementation and carry out the detection of each index simultaneously with expanding 1, 3, 5, 7, 10, 15, 20, 25, 30 times respectively on the basis of specific embodiment one , obtain expected good effect; make the present invention have solid re-enlargement test, production-type test basis, and lay a solid foundation for specific application and implementation in brewing production.

[0047] The present invention has carried out probation assessment after finishing, and in probation assessment, the main technical index result of applying the present invention to make pit mud shows: the available nitrogen (mg / 100g dry soil) of applying pit pit mud of the present invention is 489.8, compares contrast The 330.9 of the test group is higher than 158.9, and the available potassium (mg / 100g) dry soil of the application pit mud of the present invention is 662.6, 454.6 higher than the 208 of the co...

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Abstract

The invention discloses a method for preparing an esterifying solution required in culture of cellar mud for Luzhou-flavor liquor, relating to the technical field of brewing. In the method, an outstanding technology for preparing the eserifying solution required in the culture of the cellar mud by scientific material selection and compatibility is adopted, and the method comprises the steps of: mixing and stirring 30kg of polysaccharide nutrient solution, 20kg of double-bottom fermented mash, 12kg of inorganic salt solution and 6.7kg of medium-quality Qu liquor with the alcoholic content of 60-62%, regulating a PH value to be 6.0-6.5 by using ammonia water and sodium hydroxide to prepare a culture solution, adding 12kg of flavor-producing active-dried-yeast activated bacteria solution, 14kg of aged cellar mud at the bottom of a cellar and 16kg of wheat yeast powder in the culture solution, then inoculating, stirring to prepare an inoculating solution, and subjecting the inoculating solution to an enrichment and propagation culture period at 28-30 DEG C for 1-3 days, an esterification producing period at 35-37 DEG C for 4-10 days, and an esterification fusing period at 33-35 DEG C for 11-15 days to prepare the esterifying solution required in the culture of the cellar mud for the Luzhou-flavor liquor. The method is used for the culture of the cellar mud in a Luzhou-flavor liquor process. By means of the method, nutrient components for producing ester flavor are added, and a liquor product has an outstanding ester flavor.

Description

technical field [0001] The preparation method of the esterification liquid required in the cultivation of Luzhou-flavor liquor cellar mud of the present invention relates to the technical field of brewing; in particular, it relates to the technical field of cellar mud in wine brewing; in particular, it relates to the esterification liquid required in the cultivation of Luzhou-flavor liquor cellar mud Preparation method technical field. Background technique [0002] As far as the technical field of Luzhou-flavor liquor is concerned, everyone knows that the pit mud in the fermentation tank is indispensable. It is one of the necessary conditions for the production technology of Luzhou-flavor liquor and is related to the quality of Luzhou-flavor liquor. Good or bad and success or failure. Therefore, the poor and rich nutrients in the pit mud are related to the enrichment (exuberance) and attenuation of beneficial microorganisms in the pit mud, which plays a vital role in the qu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 朱弟雄吴鸣涂向勇关国瑞
Owner 湖北黄山头酒业有限公司
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