Method for curing pit

Abstract

The invention relates to a method for curing a pit, belongs to the technical field of wine brewing, and aims to provide the method for curing the pit, by which the pit is cured, degradation of pit mud is avoided, and the quality of the pit is improved by using the effective resources in brewing production in a brewing process. The method mainly comprises the following steps of: a) fully cleaning the wall of the pit when the pit is opened after fermentation is finished, sprinkling feints onto the wall of the pit, and covering the pit by using a film; b) when the fermentation and pit entry are performed once, uniformly scattering brewing koji onto the pit wall, and filling fermented grains; and c) after the fermented grains are filled, sprinkling yellow water along the pit wall. The method is used for curing the pit, and improving the quality of the pit.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a maintenance method for a cellar. Background technique [0002] The cellar is the main fermentation vessel for Luzhou-flavor liquor brewing, and it is also an important place for the formation of liquor aroma components. The cellar contains a variety of rich microbial flora, including a large number of anaerobic bacteria such as caproic acid bacteria and methane bacteria. Through the metabolic process of microbial life in the cellar, a large amount of acid components such as caproic acid, butyric acid, and acetic acid are formed, and through the esterification with ethanol, ethyl caproate, ethyl acetate, and ethyl butyrate are produced. Fragrance ingredients. Pit mud is an important place for microbial growth and metabolism, rich in nutrients and water, which provides good growth conditions for wine-making functional microorganisms. [0003] However, during the lo...

AI Technical Summary

Problems solved by technology

Therefore, the pit wall mud degrades more seriously. The main reasons are: it is easy to become dry and hard, and the absorption of nutrients and water is insufficient, which leads to the degradation of the wine-making functional microbial flora in the pit mud, which leads to the weakening of the aroma production ability of the pit mud and the increase of miscellaneous odors. , seriously degrading the quality of the cellar and affecting the quality of liquor

The degradation phenomenon of the cellar wall mud mainly has the following aspects: (1) When the cellar was opened, the residues on the cellar wall were not cleaned, resulting in the accumulation of old residues on the surface of the cellar wall mud, which blocked the cellar wall mud from the fresh grains Absorb water and nutrients; (2) The cellar is completely open when it is idle, causing the wall mud to lose a lot of water and become dry and hard, which leads to the degradation of the wine-making functional microbial flora in the pit mud and weakens the aroma production ability of the pit mud (3) During the brewing and fermentation process, under the action of microorganisms in the fermented grains, the water and some nutrients in the fermented grains are released, but the wall of the cellar is vertical, and it is difficult for the water and some nutrients in the fermented grains to adhere to the cellar wall Most of them fall on the bottom of the pit, which further leads to the lack of water and nutrients in the pit wall mud

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