Method for bottom microculture of fermentation pit for highly flavored type Baijiu

A kind of Luzhou-flavor liquor and pool bottom technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems that are not conducive to the habitat and reproduction of beneficial functional bacteria, break the balance of the micro-ecological system, and be unfavorable for the fermentation of wine grains, etc., to achieve enhanced advantages Status, beneficial to enrichment, and the effect of improving activity

Inactive Publication Date: 2016-10-12
ANHUI GUJING DISTILLERY
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

This cultivation method destroys various beneficial functional bacteria that have been cultivated in the bottom pit mud of the original pond, breaks the balance relationship of the micro-ecological system, is not conducive to the hab

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In this embodiment, small cultivation is carried out at the bottom of the Luzhou-flavor liquor cellar according to the following steps:

[0017] (1) cleaning the bottom of the cellar;

[0018] Use a woven bag to put rice husks on the mouth and place it on the bottom of the pool. The operator steps on it to avoid damaging the bottom of the pool and avoiding the bad grains from being brought into the pit, which will affect the quality of the pit mud at the bottom of the pool;

[0019] Use a soft broom to clean the bottom surface of the pool, sweep the residual unstrained spirits to the corner of the bottom of the pool, and then gently scrape it out with a wooden shovel.

[0020] (2) Starting from one end of the bottom of the cellar pool, one person uses an iron fork to insert 12cm obliquely into the pit mud at the bottom of the pool at an angle of 45°, then slowly lifts it forward to an angle of 90°, and repeats the operation continuously along the horizontal direction to...

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Abstract

The invention discloses a method for bottom microculture of a fermentation pit for highly flavored type Baijiu. The method is characterized by comprising the following steps: first, clearing the bottom of the fermentation pit; then uniformly turning over mud in the bottom of the pit with an iron fork; then sprinkling medium-high-temperature koji and cold boiled water to the bottom of the pit, and screeding after standing; uniformly sprinkling yeast powder to the surface of the bottom of the fermentation pit before fermented grains enter the pit, thereby finishing bottom microculture. The method disclosed by the invention is simple and convenient to operate; the mud in the bottom of the pit is subjected to nutritional supplementation on the basis of keeping original mud in the bottom of the pit, such that the activity of the mud and the quality of base Baijiu are improved.

Description

technical field [0001] The invention relates to a method for small cultivation at the bottom of a Luzhou-flavor liquor cellar. Background technique [0002] In the production of Luzhou-flavor liquor, pit mud is the foundation, Daqu is the driving force, and technology is the key. Pit mud is the base camp of microorganisms such as ester-producing aroma and acid-producing flavors. The quality of pit mud directly affects the quality of wine. Therefore, to make high-quality Luzhou-flavored wine, the quality of pit mud must first be grasped. The pit mud at the bottom of the cellar is the most important factor affecting the quality of the wine body. [0003] The pit mud at the bottom of the Luzhou-flavor liquor cellar contains the most abundant Clostridium, caproic acid bacteria, methane bacteria, butyric acid bacteria and other microorganisms that are conducive to the fermentation of wine grains, and are the main factors that produce various aroma substances in the wine body . ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李军崔玉军赵帮群
Owner ANHUI GUJING DISTILLERY
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