Artificial pit mud and preparation method thereof

A kind of pit mud and artificial technology, applied in the field of wine making, can solve problems such as poor effect, peculiar smell of base wine, poor effect, etc., achieve broad application prospects and improve quality

Active Publication Date: 2011-09-14
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are many preparation methods of artificial pit mud, but the effect is not good, and the brewed liquor is difficult to meet the high-quality requirements.
At present, the artificial pit mud is mainly made of yellow mud (that is, yellow soil with high viscosity) and pit mud mixed and piled up, and the effect is poor.
Some also add a large amount of chemical fertili

Method used

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  • Artificial pit mud and preparation method thereof

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Embodiment Construction

[0021] The method for preparing artificial pit mud of the present invention comprises the steps:

[0022] a, take the yellow mud, add yellow water and tail water (tail water refers to the liquid formed after the end of the wine flow, its alcohol content is lower than 5% vol, and it contains a large amount of organic acids and a large amount of high boiling point esters substance), and mix evenly so that the water content of the yellow mud is 48-55wt%; wherein, the volume ratio of the added yellow water and tail water is 1:3-8 (the volume ratio is preferably 1:5);

[0023] B, get sealing pit mud, add yellow water and tail water, mix, make the water content of sealing pit mud be 48~55wt%; Wherein, the volume ratio of the yellow water that adds and tail water is 1: 2~5 (volume ratio preferably 1:4);

[0024] c, the yellow mud and the pit sealing mud of a, b steps are mixed by weight ratio 2~5: 1 (preferably by weight ratio 4: 1 is mixed), obtain base mud;

[0025] d. Take high-...

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Abstract

The invention relates to artificial pit mud and a preparation method thereof, which belong to the technical field of wine brewing. The invention solves the technical problem of providing the artificial pit mud and the preparation method thereof. By using the artificial pit mud, a white spirit with higher quality can be brewed. The method for preparing the artificial pit mud, provided by the invention, comprises the following steps of: (a) taking yellow mud, adding yellow water and tail water and uniformly mixing so that the water content of the yellow mud is 48-55 wt%; (b) taking pit sealing mud, adding the yellow water and the tail water and uniformly mixing so that the water content of the pit sealing mud is 48-55 wt%; (c) uniformly mixing the mud and the pit sealing mud obtained in the steps (a) and (b) according to a weight ratio of (2-5):1 to obtain basic mud; (d) taking excellent pit mud, adding the tail water, the yellow water and a distilled grain squeezed liquor and uniformly mixing so that the water content of the excellent pit mud is 48-55%; and (e) uniformly mixing the basic mud obtained from the steps (c) and (d) according to a weight ratio of (4-8):1, and adding a yeast and fermenting in a sealed state for 50-120 days so as to obtain the artificial pit mud.

Description

technical field [0001] The invention relates to artificial pit mud and a preparation method thereof, belonging to the technical field of brewing. Background technique [0002] During the brewing process of Luzhou-flavor liquor, the pit mud has a great influence on the quality of the wine body. The functional microorganisms in the pit mud use the carbohydrates in the starch to metabolize a large amount of aroma substances, and the aroma substances enter the distiller's grains with alcohols as carriers. The aroma substances in the distiller's grains are extracted by distilling the distiller's grains. It is the experience of brewing Luzhou-flavor liquor to produce good wine from Laojiao. The cellar pond produces wine and fragrance through continuous grain feeding, and the microorganisms in the cellar mud continue to multiply. After years of enrichment and domestication, a large number of types and numbers of beneficial wine-making microbial communities have been produced in th...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 沈才洪张宿义许德富卢中明林天学韩光
Owner LUZHOU PINCHUANG TECH CO LTD
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