Cave type pit, pit mud and method of brewing highly flavored type basic liquor by cave type pit and pit mud

Abstract

The invention discloses a cave type pit, pit mud and a method of brewing highly flavored type basic liquor by the cave type pit and the pit mud, relating to the field of wine brewing. The pit is located in a cave, wherein a plurality of pits are arranged in the cave; the top of the cave is covered with mud with the thickness of 4-12m; the height of the cave is 6-8m; the cave is provided with an entrance; the distance between the pits and the entrance of the cave is 15-25m, and the pit mud is smeared on the inner walls of the pits. The pit mud is prepared from 5-15 parts of yellow water, 20-35 parts of tail water, 50-80 parts of loess, 2-4 parts of powder of yeast for making hard liquor, 10-20 parts of saccharomycetes, 5-15 parts of ethyl caproate esterifying bacteria, 1-3 parts of aroma-producing yeast, 5-10 parts of distiller's grain, 5-20 parts of grain lees and 10-20 parts of chitin according to parts by mass. The problem that white spirit cannot be safely stored in summer is solved, so that the white spirit can be produced continuously in the season with higher temperature, and the basic liquor with higher quality can be obtained.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a cave-type cellar, cellar mud and a method for brewing Luzhou-flavor base wine. Background technique [0002] Luzhou-flavor liquor is one of the twelve major flavor types in my country, and its market share accounts for about 70% of the sales volume of Chinese liquor. The main production areas are in Sichuan, Guizhou, Hubei and other places. The finished product of Luzhou-flavor liquor is blended with base liquor It is obtained that the quality of the base wine directly determines the quality of the finished wine, and improving the quality of the Luzhou-flavor liquor base wine is a research topic in the liquor industry. [0003] During the fermentation process of Luzhou-flavor liquor, there are the following problems: [0004] Luzhou-flavor liquor is usually fermented in a mud cellar in solid state: the raw materials are steamed and then mixed with koji in the cellar, and fermented by var...

AI Technical Summary

Problems solved by technology

Because the fermentation of Luzhou-flavor liquor needs to be carried out at a temperature lower than 35°C, the main production areas of liquor are from July to September, and the ground temperature is usually 40-60°C. Too high a temperature is not conducive to the growth and metabolism of microorganisms. Therefore, Luzhou-flavor High-end liquor production enterprises will stop production from July to September every year, resulting in a decrease in the utilization rate of the cellar and an increase in cost. At the same time, the quality of the base wine stored in the cellar is poor and difficult to use normally

[0005] At present, in order to make Luzhou-flavor liquor survive the summer safely, the concentration of starch in the cellar, the temperature of the cellar in the cellar, the amount of koji used, the acidity in the cellar, and the fermentation period are usually reduced. At the same time, the concentration of starch in the pit is strictly controlled. Cleanliness, to avoid the contamination of bacteria. In this process, a large amount of electric energy is required to control the temperature and humidity, and the cost is high. In addition, during the fermentation process, different temperatures are required at different stages. When the base temperature is high, the control is more difficult. and the temperature rises, the microbial system in the cellar will gradually degrade or even die, which will seriously affect the production after summer transfer, and it is difficult to obtain better quality base wine