A cave-type cellar, cellar mud and method for brewing Luzhou-flavor base wine

Abstract

The invention discloses a cave-type cellar, cellar mud and a method for brewing Luzhou-flavor base wine, and relates to the field of wine making. The cellar is located in a cave, and there are several cellars in a cave, the top of the cave is covered with soil with a thickness of 4-12m, the height of the cave is 6-8m, the cave has an entrance, and the cellar The distance from the entrance of the cave is 15-25m, and the inner wall of the pit pool is smeared with pit mud. In parts by mass, pit mud includes 5-15 parts of yellow water, 20-35 parts of tail water, 50-80 parts of loess, 2-4 parts of Daqu powder, 10-20 parts of yeast, 5-15 parts of ethyl hexanoate bacterium, 1-3 parts of aromatic yeast, 5-10 parts of lost grains, 5-20 parts of grain grains and 10-20 parts of chitin. High season can continue to produce, and can get better quality base wine.

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