Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method

A technology of mixed cultivation of Luzhou-flavor liquor, applied in the field of microorganisms, to achieve the effects of fast aging of pit mud, improvement of bacterial group structure, and optimization of bacterial group structure

Inactive Publication Date: 2013-09-18
SICHUAN GUCHUAN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the present invention's mixed culture bacterium solution and raisin

Method used

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  • Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method
  • Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method
  • Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Two new cellars with the same wine production quality and built in the same batch were selected for comparative experiments, and the No. 1 cellar was processed according to the following steps:

[0036] 1. The preparation and processing method of multi-component culture cellar liquid:

[0037] (1) The mixed liquid of Methanobacteria selected from artificial liquid culture, added with 1‰ of yeast extract and cultured at 35°C for 30 days is the Methanobacteria culture medium.

[0038](2) Artificial liquid culture screened caproic acid strains with good performance in caproic acid production, added yeast extract 1‰, sodium acetate 5‰, 95Vol% alcohol 2%, dipotassium hydrogen phosphate 0.25‰, pH adjusted to 6.8, at 35°C Under constant temperature conditions, the liquid anaerobic culture culture liquid for 7 days is the caproic acid bacteria culture liquid.

[0039] (3) Select mature high-quality old pit mud and cold boiled water at 40°C, and add yeast extract 1‰, sodium ace...

Embodiment 2

[0048] Two cellars with similar wine production quality and degradation degree were selected for comparative experiments.

[0049] 1. The preparation and processing method of multi-component culture cellar liquid:

[0050] (1) The mixed liquid of Methanobacteria selected from artificial liquid culture, added with 1‰ of yeast extract and cultured at 35°C for 30 days, namely the Methanobacterium culture liquid.

[0051] (2) Artificial liquid culture screened caproic acid strains with good performance in caproic acid production, added yeast extract 1‰, sodium acetate 5‰, 95Vol% alcohol 2%, dipotassium hydrogen phosphate 0.25‰, pH adjusted to 6.8, at 35°C Under constant temperature conditions, the liquid anaerobic culture for 10 days is the culture liquid of caproic acid bacteria.

[0052] (3) Select mature high-quality old pit mud and cold boiled water at 40°C, add yeast extract 1‰, sodium acetate 5‰, and dipotassium hydrogen phosphate 0.25‰ according to the ratio of 1:0.8, mix ...

Embodiment 3

[0061] A new cellar and a mature old cellar were selected to carry out comparative experiments, and the new cellars were processed by the method of the present invention.

[0062] 1. The preparation and processing method of multi-component culture cellar liquid:

[0063] (1) The mixed liquid of Methanobacteria selected from artificial liquid culture, added with 1‰ of yeast extract and cultured at 35°C for 30 days, namely the Methanobacterium culture liquid.

[0064] (2) Artificial liquid culture screened caproic acid strains with good performance in caproic acid production, added yeast extract 1‰, sodium acetate 5‰, 95Vol% alcohol 2%, dipotassium hydrogen phosphate 0.25‰, pH adjusted to 6.8, at 35°C Under constant temperature conditions, the liquid anaerobic culture for 10 days is the culture liquid of caproic acid bacteria.

[0065] (3) Select mature high-quality old pit mud and cold boiled water at 40°C, add yeast extract 1‰, sodium acetate 5‰, and dipotassium hydrogen phos...

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Abstract

The invention discloses a mixed culture bacterial solution for quickly aging a new pit of strong aromatic Chinese spirits and a maintenance method, and belongs to the field of microorganisms. The mixed culture bacterial solution mainly contains 5-20 parts by weight of methanobacterium culture solution, 1-7 parts by weight of caproic acid bacterium culture solution and 15-30 parts by weight of liquid old pit mud; and the mixed culture bacterial solution is prepared through the following steps of: putting maternal draff, yellow water, medium-high temperature yeast for making hard liquor, yeast extract, sodium acetate and dipotassium phosphate into a fermentation container, performing heat treatment by using boiling water and closing the fermentation container; when the temperature in the fermentation container drops to 40 DEG C, adding the methanobacterium culture solution, the caproic acid bacterium culture solution and the liquid old pit mud as well as an alcohol to the container, full filling the fermentation container with cool boiled water and regulating the pH value to 6.5 to 7.0, and then cultivating at 33 to 37 DEG C. The mixed culture bacterial solution provided by the invention is capable of aging the pit mud more quickly and more efficiently; and therefore, a new method for improving the quality of Chinese spirits is provided.

Description

technical field [0001] The invention belongs to the field of microbes, and in particular relates to a mixed culture bacterial liquid and a maintenance method for rapidly aging new cellars of Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor is one of the three typical aroma liquors, and its unique mud cellar fermentation process creates a unique flavor. One of the flavor characteristics of Luzhou-flavor liquor is the rich pit aroma, and pit mud microorganisms are the main source of pit aroma substances in the brewing process. During the production of Luzhou-flavor liquor, as the fermentation process continues, the types and quantities of microbial flora in the pit mud tend to be balanced and stable, and finally reach their specific microbial flora structure, and the pit mud reaches maturity, so that the quality of the wine tends to be more stable. It is more stable and makes the wine more full-bodied and full-bodied. [0003] The quality of Luzhou-fl...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02
Inventor 桑其明陕小虎文春平
Owner SICHUAN GUCHUAN WINE CO LTD
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