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A method for improving the clarity of Luzhou-flavor liquor through pit mud maintenance

A technology for strong-flavor liquor and pit mud, which is applied in the field of winemaking, can solve the problems of optimizing the functional microbial flora of pit mud, unable to lastingly and effectively rectify the functional micro-ecological system of pit mud, etc.

Active Publication Date: 2020-07-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it has been reported that the method of isolating caproic acid functional bacteria through pure strains, expanding and cultivating them in the pit mud has improved the fermentative activity of a specific pure caproic acid bacteria to a certain extent, but there are still some disadvantages in this method. The main problem is that the functional microbial flora of the pit mud has not been optimized as a whole, and only strengthening caproic acid bacteria cannot sustainably and effectively correct the dysfunctional micro-ecological system of the pit mud function

Method used

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  • A method for improving the clarity of Luzhou-flavor liquor through pit mud maintenance
  • A method for improving the clarity of Luzhou-flavor liquor through pit mud maintenance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] High-quality pit mud functional microorganism identification medium (w / w): 1% peptone, 0.3% yeast extract, 0.5% sodium chloride, cultivated at 37°C, initial pH 7.0, liquid volume ≥ 90%. Sterilize at 115°C for 15 minutes.

[0041] Pit mud functional microbial enhancement medium (w / w): 2% ethanol, 0.5% pit mud extract, 0.5% yeast extract, 0.6% Daqu powder, culture at 37°C, initial pH 7.0, liquid volume ≥ 90%. Sterilize at 115°C for 15 minutes (ethanol is added after sterilization).

[0042] Co-culture rejuvenation medium (w / w): glucose 2%, peptone 1%, beef 0.5%, dipotassium hydrogen phosphate 0.2%. Sterilize at 115°C for 15 minutes.

[0043] Saccharomyces cerevisiae seed medium (w / w): yeast powder 1%, peptone 2%, glucose 2%, sterilized at 115°C for 15 minutes.

[0044] The liquid esterase provides Novozymes with a food-grade high-concentration lipase (product name: Esterase II) synthesized by Aspergillus niger, with an enzyme activity of 5000U / mL.

[0045] High-qualit...

Embodiment 2

[0051] High-quality pit mud functional microorganism identification medium (w / w): 1% peptone, 0.3% yeast extract, 0.5% sodium chloride, cultivated at 37°C, initial pH 7.0, liquid volume ≥ 90%. Sterilize at 115°C for 15 minutes.

[0052] Pit mud functional microbial enhancement medium (w / w): 2% ethanol, 0.5% pit mud extract, 0.5% yeast extract, 0.6% Daqu powder, culture at 37°C, initial pH 7.0, liquid volume ≥ 90%. Sterilize at 115°C for 15 minutes (ethanol is added after sterilization).

[0053] Co-culture rejuvenation medium (w / w): glucose 2%, peptone 1%, beef 0.5%, dipotassium hydrogen phosphate 0.2%. Sterilize at 115°C for 15 minutes.

[0054] Saccharomyces cerevisiae seed medium (w / w): yeast powder 1%, peptone 2%, glucose 2%, sterilized at 115°C for 15 minutes.

[0055] The liquid esterase provides Novozymes with a food-grade high-concentration lipase synthesized by Aspergillus niger, with an enzyme activity of 5000U / mL.

[0056] High-quality cellar mud should be selec...

Embodiment 3

[0061] High-quality pit mud functional microbial identification medium (w / w): 1% peptone, 0.3% yeast extract, 0.5% sodium chloride, cultivated at 37°C, initial pH 7.0, liquid volume ≥ 90%. Sterilize at 115°C for 15 minutes.

[0062] Pit mud functional microbial enhancement medium (w / w): 2% ethanol, 0.5% pit mud extract, 0.5% yeast extract, 0.6% Daqu powder, culture at 37°C, initial pH 7.0, liquid volume ≥ 90%. Sterilize at 115°C for 15 minutes (ethanol is added after sterilization).

[0063] Co-culture rejuvenation medium (w / w): glucose 2%, peptone 1%, beef 0.5%, dipotassium hydrogen phosphate 0.2%. Sterilize at 115°C for 15 minutes.

[0064] Saccharomyces cerevisiae seed medium (w / w): yeast powder 1%, peptone 2%, glucose 2%, sterilized at 115°C for 15 minutes.

[0065] The liquid esterase provides Novozymes with a food-grade highly concentrated lipase synthesized by Aspergillus niger, with an enzyme activity of 5000U / mL.

[0066] High-quality cellar mud should be selected...

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Abstract

The invention discloses a method for improving clear degree of Luzhou-flavor liquor by pit mud maintenance, and belongs to the technical field of wine making. According to the method, high-quality aged pit mud functional micropopulation is used as a seed, and performed with culture intensification through a specific culture medium; then the micropopulation and wine brewing yeast are commonly rejuvenated and cultivated. The matured compound bacteria compound and liquid esterifying enzyme are added in the brewing pit mud and the yeast of the Luzhou-flavor liquor together and feed into the pit together. Due to the synergistic effect of the pit mud functional micropopulation and the yeast, the substrate inhibition is weakened, and the esterification of the external esterifying enzyme reduces the substrate inhibition, so that the caproic acid fermentation activity of the pit mud functional micropopulation is significantly improved; concentrations of caproic acid and ethyl caproate in a raw liquor are improved by 2-3 times; meanwhile, the clear level of the liquor body is greatly improved. The method provides a basis for the controllable high-quality brewing of the Luzhou-flavor liquor.

Description

technical field [0001] The invention relates to a method for improving the freshness and clarity of Luzhou-flavor liquor through pit mud maintenance, and belongs to the technical field of wine making. Background technique [0002] In the production of Luzhou-flavor liquor, pit mud plays a vital role. It is the activity place for microorganisms to grow and reproduce, and it is the product of the characteristic fermentation vessel of Luzhou-flavor liquor. Pit mud is usually divided into two types: natural pit mud and artificially cultivated pit mud. Naturally matured pit pits have passed through several years or even hundreds of years. The continuous contact between winemaking distiller's grains and yellow mud pit pits will infiltrate and age each other. The artificial pit mud is produced by the continuous accumulation of ingredients such as nutrients and nutrients. The artificial pit mud is artificially cultivated pit mud made by using modern microbial methods and integrating...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H6/02C12G3/02C12R1/865
CPCC12G3/02C12H6/02
Inventor 葛向阳徐岩杜海
Owner JIANGNAN UNIV
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