Novel culture method of Luzhou-flavor liquor pit mud

Abstract

The invention discloses a novel culture method of Luzhou-flavor liquor pit mud and belongs to the field of liquor brewing. The novel culture method of Luzhou-flavor liquor pit mud comprises the following steps of carrying out one-grade culture by starter containing high-quality pit mud extract and caproic acid bacteria which are rejuvenated by a caproic acid bacteria synthesis culture solution and is preserved in a sandy soil tube, adding uniformly caproic acid bacteria to carry out second-grade and third-grade culture, adding dissolved 60g of dipotassium hydrogen phosphate, 60g of sodium acetate, 30g of magnesium sulfate and 1L of high-quality pit mud extract into a yeast autolytic culture solution to carry out forth-grade culture, adding dissolved 700g of dipotassium hydrogen phosphate,700g of sodium acetate, 350g of magnesium sulfate, 1kg of high-quality pit mud, 9kg of wheat koji powder and forth-grade starter into the yeast autolytic culture solution for fifth-grade culture, mixing well 40kg of clay, 60kg of sludge, 10kg of fresh vinasse, 10kg of wheat koji, 10kg of fresh yellow water, 1kg of bean cake powder, 1kg of high-quality pit mud, 0.2kg of dipotassium hydrogen phosphate, 0.2kg of sodium acetate, 0.1kg of magnesium sulfate and 4kg of 30 degrees of liquor by stirring, and carrying out culture for 30 days to obtain novel pit mud. The novel culture method of Luzhou-flavor liquor pit mud can be utilized for production of liquor and is an innovation.

Description

technical field [0001] The invention relates to a novel cultivation method of Luzhou-flavor liquor cellar mud, and relates to the technical field of wine making; in particular, it relates to the technical field of cellar mud in wine brewing; in particular, it relates to the technical field of a novel cultivation method of Luzhou-flavor liquor cellar mud. Background technique [0002] As far as the technical field of Luzhou-flavor liquor is concerned, everyone knows that to produce Luzhou-flavor liquor, pit mud is the foundation, Daqu is the driving force, and technology is the key. The pit mud in the fermentation tank is indispensable. It is one of the necessary conditions in the production technology of Luzhou-flavor liquor, because the pit mud is the carrier of various beneficial microorganisms such as caproic acid bacteria, methane bacteria, and butyric acid bacteria. The type and quantity of these beneficial microorganisms are the main criteria to measure the quality of ...

AI Technical Summary

Problems solved by technology

At present, although the nutritional components of the pit mud cultivated by various wine production units are different, the common deficiencies, defects and disadvantages are: still continue to use the traditional and backward pit mud production technology, and its nutritional components are not scientific and reasonable, not rich enough, not enough Balanced and non-complementary, because the new pit mud has no ester aroma, and the pit mud has the odor of hydrogen sulfide, and there is a lack of research experiments and specific implementation on the production of aroma and taste components that affect wine products and the yield of high-quality wine; Due to the lack of beneficial microorganisms required for the production of Luzhou-flavor liquor in the pit mud, the lactic acid bacteria multiply, and the produced lactic acid forms lactate with the iron and calcium ions in the pit mud, which causes the pit mud to harden and changes the quality of the pit. mud components, so that the beneficial microorganisms required for the production of Luzhou-flavor liquor have no habitat and enrichment environment, so that the high-quality product rate of Luzhou-flavor liquor is greatly reduced

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