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Strong-flavor liquor pit mud

A technology of Luzhou-flavor and wine cellar, which is applied in the field of wine making, can solve the problems of not being able to produce Luzhou-flavor high-quality wine and not being good, and achieve the effects of no peculiar smell, improved main aroma, and reasonable compounding

Inactive Publication Date: 2014-04-02
ANHUI LONGSHU LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main aroma substance of Luzhou-flavor Daqu liquor is ethyl caproate, and ethyl caproate is a metabolite of various aroma-producing and ester-producing microorganisms such as Clostridium (caproic acid bacteria) in the pit mud, so there is no good pit mud, it is impossible to produce high-quality Luzhou-flavored high-quality wine

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0017] A Luzhou-flavor koji wine cellar mud is characterized in that it is composed of the following raw materials in parts by weight:

[0018] Loess 100, fermented grains 12, Daqu powder 4, yellow water 15, compound culture solution 8, bone charcoal 3, peat 20, seaweed powder 2, pit mud 20, ethanol 0.8, wine tail 4, K 2 HPO 4 0.1, MgSO 4 0.06, multifunctional powder 0.3;

[0019] The pit mud is scrapped and replaced inorganic pit mud of the original pit;

[0020] The composite strain liquid is a mixed strain liquid of methane bacteria, propionic acid bacteria, actinomycetes and caproic acid bacteria with a weight ratio of 2:1:2:10;

[0021] Described multifunctional powder is made up of the raw material of following weight portion:

[0022] 25 pumpkins, 10 peanuts, 1 licorice, 2 mint leaves, 1 roselle, 5 sorghum wine;

[0023] Boil the above-mentioned pumpkin and peanuts separately, mix and grind them into a puree, mix and grind the licorice, mint leaves, and roselle int...

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Abstract

The invention discloses strong-flavor liquor pit mud which consists of the following raw materials in parts by weight: 95-100 parts of loess, 10-12 parts of fermented grains, 3-4 parts of yeast powder, 10-15 parts of yellow water, 6-8 parts of composite strain liquid, 3-5 parts of bone black, 10-20 parts of peat, 1-2 parts of seaweed powder, 20-30 parts of pit mud, 0.8-1 part of ethanol, 3-4 parts of tail liquor, 0.02-0.1 part of K2HPO4, 0.01-0.06 part of MgSO4 and 0.2-0.3 part of multifunctional powder. According to the pit mud disclosed by the invention, the raw materials are reasonably compounded; the microbial activity in the pit mud is high, and the pit mud has strong aroma without foreign smell; the liquor yield is increased, and the main aroma of the liquor is also greatly improved.

Description

technical field [0001] The invention mainly relates to a Luzhou-flavor koji wine cellar mud, which belongs to the field of wine making. Background technique [0002] To produce Luzhou-flavor wine, pit mud is the foundation, Daqu is the driving force, and craftsmanship is the key. To make Luzhou-flavored high-quality wine, the quality of pit mud must first be grasped. The quality of pit mud directly determines the quality of wine. Because pit mud is the carrier and habitat of caproic acid bacteria, methane bacteria, butyric acid bacteria and other beneficial substances, as well as its breeding ground, the type and quantity of these beneficial microorganisms are a standard to measure the quality of pit mud. The main aroma substance of Luzhou-flavor Daqu liquor is ethyl caproate, and ethyl caproate is a metabolite of various aroma-producing and ester-producing microorganisms such as Clostridium (caproic acid bacteria) in the pit mud, so there is no good If there is no pi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 胡春
Owner ANHUI LONGSHU LIQUOR IND
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