Pit mud culture method for baijiu production

Abstract

The invention discloses a pit mud culture method for baijiu production and relates to the technical field of pit mud treatment for liquor making. The method comprises the following operation steps: 1)preparation: after raw liquor is discharged out of a pit, fermented grains at the pit bottom as well as on the pit walls and pit banks on periphery of a pit opening are cleaned; 2) bottom treatment:pit mud at the bottom is dug and collected to the middle of the pit; 3) yeast addition: the pit mud in the step 2) is broken, hard liquor making yeast powder is added, and the pit mud and the yeast powder are stirred uniformly; 4) mud kneading: warm water is uniformly splashed to the pit mud treated in the step 3), the pit mud is stirred and mixed until the pit mud is softly kneaded; 5) fermentation: the pit mud is sealed and covered with plastic cloth for fermentation; 6) spreading: the fermented pit mud in the step 5) is uniformly spread at the pit bottom, and a small amount of yeast powderis scattered uniformly on the surface of the spread pit mud for standby application. The equilibrium relationship of a micro-ecological system in the original pit mud at the pit bottom cannot be damaged, the dominant position of beneficial functional bacteria is enhanced, and activity of the pit mud for liquor production is improved.

Description

technical field [0001] The invention relates to the technical field of winemaking pit mud treatment, in particular to an operation method for large cultivation at the bottom of a pit for Luzhou-flavor liquor production. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification and fermentation agents, which are cooked, saccharified, fermented, and distilled. The pit mud at the bottom of the pool contains the most abundant clostridium, caproic acid bacteria, methane bacteria, butyric acid bacteria and other beneficial functional bacteria, which is their habitat and breeding ground. The main aroma substance of Luzhou-flavor liquor is ethyl caproate, and ethyl caproate is mainly metabolized by various aroma-producing and ester-producing microorganisms such as Clostridium bacilli in the pit mud at the bottom of the pool. [0003] Because Luzhou-flavor Daqu wine is not suitable...

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Problems solved by technology

[0004] In order to avoid the shortcomings of the above-mentioned prior art, the present invention provides a method for cultivating pit mud for liqu

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