Method for preparing manmade pit mud

A kind of pit mud and artificial technology, applied in the field of artificial pit mud preparation, can solve the hidden danger of miscellaneous smell of wine making mud, affect the survival of functional bacteria inoculated with pit mud, and cannot use fungicides, etc.

Inactive Publication Date: 2016-05-11
ANHUI UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When making pit mud, yellow mud is used in a large amount, and it belongs to the food industry, so fungicides cannot be used. The original microorganisms in it are difficult to kill, which not only affects the survival of functional bacteria inoculated with pit mud, but also contributes to the mud smell in winemaking. bring hidden danger

Method used

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  • Method for preparing manmade pit mud
  • Method for preparing manmade pit mud
  • Method for preparing manmade pit mud

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1, the acquisition of Clostridium krusei JZZ

[0040] 1. Isolation of strains

[0041] 1. Fermentation and cultivation of pit mud

[0042] Put the sodium acetate liquid culture medium into a test tube (90% liquid content), add 1 g of Laojiao Mud (Anhui Golden Seed Wine Co., Ltd.) into the test tube, heat-treat in a water bath at 80°C for 10 minutes, seal it, and ferment and cultivate it at 37°C for 7 days , to obtain the fermentation broth.

[0043] 2. Purification and cultivation of fermentation broth

[0044] Extract the fermentation broth obtained in step 1 with ether, and use the copper sulfate chromogenic method for primary screening, and the blue color is positive; take 1 mL of the bacterial liquid that is positive for the primary screening, add it to a test tube containing sodium acetate liquid medium, and place it in a water bath at 80°C. Heat treatment for 10 minutes, seal, and incubate at 37°C for 7 days; repeat the purification 2-3 times to obta...

Embodiment 2

[0058] Embodiment 2, the preparation method of artificial pit mud

[0059] 1. Preparation of pit mud composite bacterial solution

[0060] 1, the JZZ bacterial strain that embodiment 1 separates is carried out activation culture (37 ℃) in the test tube (filling liquid volume 90%) that sodium acetate liquid medium is housed, cultivates to bacterium concentration and reaches 10 8 -10 9 CFU / mL (cultivated for 7 days) to obtain hexanoic acid bacterial strain JZZ culture solution;

[0061] 2. Take Laojiao Mud (Anhui Golden Seed Wine Co., Ltd., with an excellent wine production rate of 20% or more) and expand it in LB medium (37°C) until the bacterial concentration reaches 10 8 -10 9 CFU / mL (cultivated for 7 days) to obtain the pit mud mixed bacteria culture solution;

[0062] 3. Mix the above-mentioned hexanoic acid bacterial strain JZZ culture solution and the pit mud mixed bacteria culture solution according to the volume ratio of 1:1 to obtain the pit mud composite bacterial...

Embodiment 3

[0077] Embodiment 3, the application of artificial cellar mud in brewing

[0078] The artificial cellar mud prepared in Example 2 is stepped on to make a new cellar pool, and it is used as a test cellar mud pool for winemaking (two test pools are set up, respectively numbered: 1, 2). After the fermentation period expires, the fermented grains are discharged from the pool, and then distilled. The wine is harvested in sections, and the sum of the original weight (kg) of each section is recorded as the total wine mass (kg) in each cellar; the content of ethyl hexanoate is detected for the original wine picked in each section, and the content of ethyl hexanoate If it is greater than 3.0g / kg, it is recorded as extra-high-quality original wine, and the mass (kg) of the extra-high-quality original wine is weighed. Premium rate = quality of premium raw wine / quality of total raw wine * 100%. At the same time, the old cellars produced normally in the workshop were used as the compari...

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Abstract

The invention discloses a method for preparing manmade pit mud. According to the method for preparing the manmade pit mud, disclosed by the invention, the manmade pit mud is prepared through uniformly mixing a pit mud composite bacterial solution, yellow mud, yeast powder, dried yeast, esterified red yeast, pit bottom mud, pond mud, wheat flour, bean cakes, yeast extract, sodium acetate, ammonium phosphate, ammonium sulfate, dipotassium hydrogen phosphate and edible alcohol and then carrying out culturing, wherein the pit mud composite bacterial solution is obtained through uniformly mixing a Clostridium kluyveri JZZ CGMCC No. 11948 culture solution and a pit mud mixed bacterium culture solution. Proven by experiments, the manmade pit mud prepared by the method can be used for producing nice wine in the same year, the merit factor is increased by about 11%, the taste is pure, the perfume is thick, and the aftertaste is lasting. The method is simple in process, convenient and fast in operation and low in cost and can be popularized.

Description

technical field [0001] The invention specifically relates to a method for preparing artificial pit mud, which belongs to the technical field of liquor brewing production. Background technique [0002] Pit mud is the basic material for the production of Luzhou-flavor liquor. It is enriched with a variety of beneficial microorganisms, especially functional caproic acid bacteria. The metabolite caproic acid provides a precursor for the synthesis of ethyl caproate, a characteristic component of Luzhou-flavor liquor. . In the natural state, the cultivation of pit mud is a long-term process. The period of microbial domestication is as long as several years or even decades, and the aging process of pit mud is extremely slow. For this reason, major wine companies are scrambling to develop new cellar mud cultivation technology and its production process, but different wineries add different raw and auxiliary materials and specific process technologies in the process of cellar mud de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/145
CPCC12N1/20C12G3/02
Inventor 黄训端张部昌陈兴杰祝熙董宏谢国排彭兵马玉磊张宝年杨牢记程伟丁鹏飞王明才徐亚磊
Owner ANHUI UNIVERSITY
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