Artificial aged pit mud and preparation technology thereof

Abstract

The invention discloses artificial aged pit mud. The artificial aged pit mud is prepared from 1600-1800 parts by weight of yellow clay, 500-800 parts by weight of hot water, 5-10 parts by weight of bean cake, 10 parts by weight of beef extract, 6-8 parts by weight of yeast extract, 0.5-1 part by weight of urea, 1-2 parts by weight of diammonium, 0.5-1 part by weight of magnesium sulfate, 1-2 parts by weight of sodium acetate, 0.2-0.5 parts by weight of potassium dihydrogen phosphate, 15-25 parts by weight of Daqu, 20-30 parts by weight of vinasse, 60-70 parts by weight of distillation tails, 10-50 parts by weight of yellow water, 160-180 parts by weight of an acetic acid bacterium solution and 10-15 parts by weight of a methane bacterium solution. The preparation technology reduces domestication times, which is always 2-3 times, in the conventional pit mud culture and greatly improves ammoniacal nitrogen and available phosphorus contents of the pit mud. The preparation technology purifies pit mud microorganism and greatly improves anaerobic beneficial bacteria. The preparation technology improves beneficial components, reduces impurity content, eliminates peculiar smell of the pit mud and improves pit mud quality.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to an artificial old cellar mud and a preparation process thereof. Background technique [0002] In the production of liquor, pit mud is the foundation, Daqu is the driving force, and craftsmanship is the key. Making Luzhou-flavor high-quality wine is related to the "hundred-year-old cellar". These high-quality wine cellars have gone through a process of hundreds of years. Quality, in addition to taking other measures, accelerating pit mud aging is an extremely important technical measure. Therefore, using modern scientific and technological means, a new subject of artificial pit cultivation and accelerated aging of pit mud was proposed. [0003] The quality of pit mud directly determines the quality of wine. Because the pit mud is the carrier and habitat for the growth and reproduction of various beneficial substances such as caproic acid bacteria,...

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to avoid polluting miscellaneous bacteria, increasing the amount of anaerobic bacteria and reducing aerobic bacteria, especially the yeast, which is obviously improved, regardless of the season or site. A kind of artificial old cellar mud and its preparation process that can make beneficial microorganisms grow and multiply, while harmful microorganisms are gradually eliminated, so that good wine can be produced when the row is put into production.