Functional pit mud for strong-flavor spirit, and manufacturing method thereof
A special-flavor type and kiln mud technology, which is applied to the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of few, slow, and poorly scientific special-scent type functional kiln mud, and achieve Improve the quality of base wine, improve the living environment, and prevent degradation
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[0021] A special-flavor wine functional cellar mud, which is composed of the following raw materials in weight percentage: 70.64% of yellow mud, 14% of lotus pond mud, 1.5% of special-flavor Daqu powder, 2% of bean cake powder, 0.05% of potassium dihydrogen phosphate, and sodium acetate 0.8%, magnesium sulfate 0.01%, wine tail 5%, functional bacteria liquid 6%.
[0022] The above-mentioned functional bacteria liquid is a mixture of caproibacterium, propionibacterium and saccharomyces cerevisiae, and its volume ratio is: V 己酸杆菌 :V 丙酸杆菌 :V 酿酒酵母 =2:1:1.
[0023] Its production method is:
[0024] 1. Raw material preparation:
[0025] Pretreatment of yellow mud and lotus pond mud: Separately expose yellow mud and lotus pond mud, crush them into fine particles with a hammer mill, sieve to remove lumps and stones, weigh them and drag them to the mud site.
[0026] Pretreatment of tail wine: the tail of wine is diluted to ≤15% vol and stored for later use.
[0027] Pretreatment...
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