Luzhou-flavor liquor pit sealing method

Abstract

The invention relates to a cellar sealing method for Luzhou-flavor liquor, belonging to the technical field of brewing. The technical problem solved by the present invention is to provide a method for sealing the cellars of Luzhou-flavor liquor. The cellars sealed by the method have strong airtightness and good fermentation performance. The cellar sealing method for Luzhou-flavor liquor of the present invention comprises the following steps: a, the distiller's grains are put into the cellar, and a cellar cap is piled up, and koji medicine is sprinkled on the surface of the distiller's grains of the cellar cap, wherein, in terms of the volume of the cellar cap, 2-2 koji is sprinkled per cubic meter. 3kg; b. Add tailing water to the pit sealing mud to make it soft and ripe, and then cover the surface of the pit cap after sprinkling koji medicine with the soft pit sealing mud in step a, sprinkle an appropriate amount of tail water, and scrape and wipe off the pit sealing mud , seal the cellar; c, the cellar sealing mud after the cellar sealing is dried, and then sealed with a film.

Description

technical field [0001] The invention relates to a cellar sealing method for Luzhou-flavor liquor, belonging to the technical field of brewing. Background technique [0002] Luzhou-flavor Daqu wine is the product of long-term cooperative metabolism of complex microorganisms in a multi-phase complex fermentation system consisting of cellar, yellow water, and fermented grains. For the brewing of Luzhou-flavor liquor, a "mud pit" (i.e., pit pool) is built below the cellar plane, and the inner wall and cellar bottom are covered with 0.1-0.15m thick pit mud to create a habitat for the functional bacteria in the pit mud. After the grain grains are loaded into the cellar pool, generally 1.5m of the cellar surface is exposed, which becomes a cellar cap, and then the grains are sealed with cellar sealing mud (or plastic cloth) to form a closed fermentation system. The purpose of sealing the cellar is to isolate the fermented grains from the outside air, create anaerobic conditions, a...

AI Technical Summary

Problems solved by technology

When sealing the cellar, smooth and smooth the sealing mud. If the sealing technology is not in place and the measures are not appropriate, during fermentation, the bad grains may sink and cracks will appear in the sealing mud, which will cause air leakage in the cellar cap and affect the quality of the cellar. Pot fermentation, thereby reducing the quality of the wine produced by the whole cellar, and in severe cases, it may even make the whole cellar useless, bringing losses to the enterprise