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A kind of Luzhou-flavor liquor cellar mud curing liquid, preparation method and curing method

A technology of Luzhou-flavor liquor and curing liquid, applied in the field of winemaking, can solve the problems of insignificant curing effect and single source of raw materials, etc.

Active Publication Date: 2020-07-10
BOZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a kind of Luzhou-flavor liquor cellar mud maintenance solution, preparation method and maintenance method, which solves the problem of single source of raw materials and inconspicuous maintenance effect in the prior art.

Method used

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  • A kind of Luzhou-flavor liquor cellar mud curing liquid, preparation method and curing method
  • A kind of Luzhou-flavor liquor cellar mud curing liquid, preparation method and curing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of Luzhou-flavor liquor cellar mud curing solution, made of the following components by weight: 25 parts of yellow water, 25 parts of fermented grains, 9 parts of high-temperature Daqu, 15 parts of red yeast rice wine; Aspergillus is inserted into cooked glutinous rice and fermented for 10 days to obtain red yeast rice, which is then fermented into a fermentation substrate and decolorized; the fermentation substrate is made of the following components in parts by weight: 55 parts of cooked glutinous rice, 25 parts of water 25 parts of yellow water, 1 part of acetic acid. The preparation method comprises the following steps:

[0036] Step 1, prepare red yeast rice wine

[0037] Step 1.1, wash the glutinous rice and soak it in water for 4 hours, change the water, continue to soak for 4 hours, drain the water from the glutinous rice, and steam it in a steamer (glutinous rice has no white heart), naturally cool to 30-40°C to get cooked Sticky rice;

[0038] Step 1...

Embodiment 2

[0047] A kind of Luzhou-flavor type white wine cellar mud curing solution, made of the following components by weight: 20 parts of yellow water, 30 parts of fermented grains, 8 parts of high-temperature Daqu, 20 parts of red yeast rice wine; Aspergillus is inserted into cooked glutinous rice and fermented for 14 days to obtain red yeast rice, which is then fermented into a fermentation substrate and decolorized; the fermentation substrate is made of the following components in parts by weight: 50 parts of cooked glutinous rice, 20 parts of water 20 parts of yellow water, 1 part of acetic acid. The preparation method comprises the following steps:

[0048] Step 1, prepare red yeast rice wine

[0049] Step 1.1, wash the glutinous rice and soak it in water for 4 hours, change the water, continue to soak for 4 hours, drain the water from the glutinous rice, and steam it in a steamer (glutinous rice has no white heart), naturally cool to 30-40°C to get cooked Sticky rice;

[005...

Embodiment 3

[0059] A kind of Luzhou-flavor liquor cellar mud curing solution, made of the following components by weight: 30 parts of yellow water, 20 parts of fermented grains, 5 parts of high-temperature Daqu, 18 parts of red yeast rice wine; Aspergillus is inserted into cooked glutinous rice and fermented for 12 days to obtain red yeast rice, which is then fermented into a fermentation substrate and decolorized; the fermentation substrate is made of the following components in parts by weight: 60 parts of cooked glutinous rice, 30 parts of water 30 parts of yellow water, 1 part of acetic acid. The preparation method is the same as in Example 1, except that the formula is changed into that of Example 3.

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Abstract

The invention belongs to the technical field of wine brewing and discloses a curing liquid for strong-flavor wine cellar mud, a preparation method and a curing method. The curing liquid is prepared from the following components in parts by weight: 20-30 parts of yellow water, 20-30 parts of fermented grains, 5-10 parts of high-temperature hard liquor yeast and 15-20 parts of red yeast rice wine, wherein the red yeast rice wine is prepared according to the following steps: putting monascus into cooked sticky rice and fermenting for 10-14d so as to acquire red yeast rice, and then putting the red yeast rice into a fermentation substrate for fermenting and de-coloring to obtain the red yeast rice wine; and the fermentation substrate is prepared from the following components in parts by weight: 50-60 parts of cooked sticky rice, 20-30 parts of water, 20-30 parts of yellow water and 1 part of acetic acid. The curing liquid prepared according to the preparation method provided by the invention can effectively improve the physical form of the cellar mud; compared with old cellar mud, the cellar mud cured with the curing liquid is higher in caproic acid bacterium quantity and aerobic bacterial count; and the contents of ethyl hexanoate, ethyl lactate, ethyl acetate, 3-methyl-2-butanol, 1-butanol, 3-methyl butyraldehyde and 4-methylpyrazine in the wine base prepared after the cellar mud curing are all increased.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a Luzhou-flavor liquor cellar mud curing liquid, a preparation method and a curing method. Background technique [0002] Pit mud is the basis of Luzhou-flavor liquor production and the key to the process. To make high-quality Luzhou-flavor liquor, the quality of pit mud must first be controlled. Luzhou-flavor liquor cellar mud contains caproic acid bacteria, methane bacteria, butyric acid bacteria and other functional microorganisms, which provide necessary conditions for liquor fermentation. In the production process of Luzhou-flavor liquor, the pit mud will be aged and degraded due to various reasons, and the surface of the aged pit mud will begin to become salinized, and white granular or needle-like crystals will appear, which brings great harm to the production of Luzhou-flavor liquor. It is difficult to come and affect the quality of liquor. Scientific and re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12R1/645
CPCC12G3/02
Inventor 蒲顺昌杨静吴文睿刘飞翔陈熙王小梅
Owner BOZHOU UNIV