Culture method for ecological aged cellar mud

Abstract

The invention discloses a culture method for ecological aged cellar mud, comprising the following steps: mixing high-quality cellar sediment with distilled water to prepare multifunctional bacteria liquid, mixing solids like rice flour to form a culture medium and pouring the multifunctional bacteria liquid into the culture medium to prepare a multifunctional strain culture fluid; mixing an esterified Red Koji activating solution, a yeast extract activating solution and an aroma-producing yeast activating solution, adding substances like Daqu powder into the mixed solution, stirring the solution, adding the multifunctional strain culture fluid, adding yellow water, and sealing and keeping the solution at a certain temperature to prepare a cellar mud culture fluid; mixing and spreading loess, peat and the like, scattering solids like Daqu powder into the mixture under stirring and pouring moistening materials like yellow water into the mixture so as to form a mud embryo; adding the esterified Red Koji activating solution, the aroma-producing yeast activating solution and the cellar mud culture fluid into the mud embryo with stirring, putting the mud embryo into a fermenting tank and sealing the fermenting tank with the cellar mud culture fluid for fermentation. The invention enables the shortcomings that inorganic artificial cellar is easy to degrade and enterprises have to replace new cellar mud every year to be overcome and good living environment to be maintained for microbes in cellar mud, and is beneficial for promoting cellar mud to ripen and fermented grains to produce fragrance and yield ester.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for cultivating ecological old pit mud. Background technique [0002] Old pit mud is one of the key factors affecting Luzhou-flavor liquor, and the quality of pit mud directly determines the quality of wine. Because pit mud is the carrier and habitat of various beneficial microorganisms such as caproic acid bacteria, methane bacteria, and butyric acid bacteria, the type and quantity of these beneficial microorganisms are a standard to measure the quality of pit mud. Ethyl caproate, the main aroma component of Luzhou-flavor Daqu liquor, is transformed by caproic acid bacteria in pit mud. Therefore, without good pit mud, it is impossible to produce high-quality Luzhou-flavored high-quality wine. In the production process of Luzhou-flavor Daqu liquor, due to various reasons, some old cellars were poorly maintained and managed, resulting in the aging of the cellar m...

AI Technical Summary

Problems solved by technology

Therefore, without good pit mud, it is impossible to produce superior Luzhou-flavored high-quality wine.

In the production process of Luzhou-flavor Daqu liquor, due to various reasons, some old cellars were poorly maintained and managed, resulting in the aging of the cellar mud in the cellars, white particles and white needle-like crystals appearing, resulting in compaction on the surface of the cellars, and the metabolic production has ceased. The acid capacity has decreased significantly, and the content of ethyl caproate in the brewed base wine has decreased. The pit mud of this part of the cellar needs to be replaced; the new fermentation pit must also cultivate the old cellar mud before it can be put into fermentation production.

However, the current artificial pit mud cultivation method mainly uses inorganic salts such as dipo

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