Method for culturing Luzhou-flavor liquor culture solution with pit mud

Abstract

The invention provides a method for culturing a Luzhou-flavor liquor culture solution with pit mud. The culture solution with pit mud, which is prepared by utilizing high-quality aged pit mud, an extract mixture, Daqu, yellow clay, a growth factor and liquor making by-products (distiller's grains, yellow water, and the like) is rich in beneficial liquor making microbes and nutrients, which are suitable for making liquor. The method has the beneficial effects that by adding the culture solution with pit mud during pit mud production, pit maintenance and pit rejuvenation, not only are seeds of the beneficial liquor making microbes added equivalently, so that the beneficial liquor making microbes grow and propagate rapidly in the pit mud and pits, thus increasing the contents and biological activities of the beneficial liquor making microbes in the pit mud and pits, but also the proportion and the growing environments of the nutrients, such as pH, can be regulated, the beneficial liquor making functional microbial systems in the pit mud and fermented grains can be enriched and coordinated, degradation of the pit mud can be delayed and the contents and proportion of flavor components in Luzhou-flavor liquor can be coordinated, thus finally achieving the aim of improving the quality of the liquor.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for cultivating Luzhou-flavor liquor with cellar mud culture solution. Background technique [0002] In the liquor brewing process, pit mud is the foundation, Daqu is the driving force, and craftsmanship is the key. To make Luzhou-flavor high-quality wine, the quality of the pit mud must first be grasped, and the quality of the pit mud directly determines the quality of the wine. Because the pit mud is the carrier and habitat and breeding place of caproic acid bacteria, methane bacteria, butyric acid bacteria and other beneficial substances, the type and quantity of these beneficial microorganisms are a standard to measure the quality of pit mud. The main aroma substance of Luzhou-flavor Daqu liquor is ethyl caproate, and ethyl caproate is a metabolite of various aroma-producing and ester-producing microorganisms such as Clostridium (caproic acid bacteria) in the pit mu...

AI Technical Summary

Problems solved by technology

White granules and white needle-like crystals are a mixture of ferrous lactate and calcium lactate, most of which are ferrous lactate. When the content of ferrous lactate reaches 0.1%, the pH value will drop, and the surface of the pit mud will harden, and the water content and water permeability will decrease. , the number of caproic acid bacteria is significantly reduced, the ability of metabolism and production of caproic acid is significantly reduced, the content of ethyl caproate is reduced, and the content of PH, nitrogen, potassium, and humus is reduced, resulting in a decline in the quality of wine production, uncoordinated aroma, and poor fragrance release. Wine loses its original style

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