Protection method for strong flavor spirit cellar pit mud

A technology for strong-flavor liquor and cellar, which is applied in the field of winemaking, can solve the problems of uncoordinated and clean wine body, shedding of cellar mud, affecting the quality of wine production, etc., and achieves a simple and easy method, clean wine body, and wide application. Foreground effect

Active Publication Date: 2012-10-03
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of mechanical equipment is prone to the following problems: when the mechanical equipment is active in the cellar, it will contact the cellar wall, causing the pit mud to fall off; when grabbing the fermented grains, it is easy to grab the bottom pit mud and the fermented grains together , the wine steamed from this kind of fermented grains often has a strange smell, and the body of the wine is uncoordinated and clean, which affects the quality of the wine produced

Method used

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  • Protection method for strong flavor spirit cellar pit mud
  • Protection method for strong flavor spirit cellar pit mud

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 adopts the method of the present invention to carry out protection to pit pit pit mud

[0038] 1. After the cellar is finished, clean the wall and bottom of the cellar, and use artificial cellar mud to repair the damaged parts of the cellar mud;

[0039] 2. Choose bamboo strips shorter than the length or width of the bottom of the cellar. The width of the bamboo strips is 4cm and the thickness is 1cm. Use bamboo to make pit nails. The length is 25cm and the width is 4cm;

[0040] 3. Sprinkle fermented grains with a thickness of about 1 cm on the bottom of the cellar, and place 3 pieces of bamboo sticks. The bamboo sticks are close to the mud at the bottom of the cellar, parallel to the long direction of the bottom of the cellar, and placed evenly at an interval of 40 cm;

[0041] 4. Fix the bamboo strips on the cellar wall of the cellar pool, parallel to the length or width of the bottom of the cellar, use 4 pit nails, and fix the bamboo strips with 1 pit n...

Embodiment 2

[0043] Embodiment 2 adopts the method of the present invention to carry out protection to pit pit pit mud

[0044] 1. After the cellar is finished, clean the wall and bottom of the cellar, and use artificial cellar mud to repair the damaged parts of the cellar mud;

[0045] 2. Choose bamboo strips whose length is longer than the length or width of the bottom of the cellar. The width of the bamboo strips is 5cm and the thickness is 1cm. Use bamboo to make pit nails. The length is 20cm and the width is 4cm;

[0046] 3. Sprinkle fermented grains with a thickness of about 1 cm on the bottom of the cellar, and place 3 pieces of bamboo sticks. The bamboo sticks are close to the mud at the bottom of the cellar, parallel to the long direction of the bottom of the cellar, and placed evenly at an interval of 45 cm;

[0047] 4. Fix the bamboo strips on the cellar wall of the cellar pool, parallel to the length or width of the bottom of the cellar, use 6 cellar nails, and use 1 cellar nai...

Embodiment 3

[0049] Embodiment 3 adopts the method of the present invention to protect the pit mud of the cellar

[0050] 1. After the cellar is finished, clean the wall and bottom of the cellar, and use artificial cellar mud to repair the damaged parts of the cellar mud;

[0051] 2. Choose bamboo strips shorter than the length or width of the bottom of the cellar. The width of the bamboo strips is 3cm and the thickness is 1cm. Use bamboo to make pit nails. The length is 25cm and the width is 5cm;

[0052] 3. Sprinkle fermented grains with a thickness of about 1 cm on the bottom of the cellar, and place 4 pieces of bamboo sticks, which are close to the mud at the bottom of the cellar, parallel to the long direction of the bottom of the cellar, and placed evenly at an interval of 50 cm;

[0053] 4. Fix the bamboo strips on the cellar wall of the cellar pool, parallel to the length or width of the bottom of the cellar, use 4 pit nails, and use 1 pit nail to fix the top and bottom of the bamb...

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Abstract

The invention relates to a protection method for strong flavor spirit cellar pit mud, belongs to the technical field of brewing and solves the technical problems of high probability of causing stripping of the cellar pit mud during grain removal of mechanical equipment, grabbing of the bottom pit mud and distilled grains, and foreign flavor, discordance and uncleanness of the wine distilled from the distilled grains. The technical scheme for solving the technical problems is the protection method for the strong flavor spirit cellar pit mud. The protection method comprises the following steps of: a, cleaning cellar wall and cellar bottom after the fermentation is finished and the grains are removed; b, placing bamboo strips at the cellar bottom and the cellar wall; and c, charging in the cellar, sealing the cellar and performing a next cycle of fermentation. According to the preparation method, contact of the grain removal equipment and the cellar bottom or the cellar wall can be avoided, the damage caused to the cellar pit and the cellar mud during grain removal is effectively prevented, and the stability of the brewing performance of the cellar pit and the quality of base liquor are improved.

Description

technical field [0001] The invention relates to a protection method for cellar mud of Luzhou-flavor liquor, and belongs to the technical field of wine making. Background technique [0002] The unique production process of Luzhou-flavor liquor is characterized by "solid-state fermentation in mud cellar, continuous lees batching, mixed steaming and mixed burning". As an indispensable prerequisite for the production of Luzhou-flavor liquor, pit mud is the basis for the brewing of Luzhou-flavor liquor. In the pit mud grows a variety of microbial communities with different functions that are beneficial to winemaking. These functional microorganisms use the carbohydrates in the starch of the grains in the pit to metabolize a large amount of aroma substances, enrich the composition of the wine body, and improve the quality of the base wine. Quality, only high-quality pit mud can produce high-quality liquor. [0003] Wine making is a traditional industry, which is labor-intensive a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 涂荣坤徐前景王加彬杨平杨甲平钱志伟
Owner LUZHOU PINCHUANG TECH CO LTD
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