A method for cultivating aged-flavor ecological pit mud by using old-flavor ecological pit mud aging fermentation cellar

Abstract

The invention relates to the field of solid Baijiu brewing, in particular to an ageing-flavor type ecological pit mud ageing fermenting pit and a culture method of a bionic thin layer of the ageing-flavor type ecological pit mud ageing fermenting pit. The culture method comprises the following steps of manufacturing a fermentation pit by using stones or refractory bricks to build a wall and usinghigh-quality yellow mud to build a bottom, leaching the inner wall of the periphery of the standby fermentation pit with fresh high-quality yellow water, uniformly laying artificial pit mud on a compacted yellow mud layer at the pit bottom, inserting holes with unlimited shapes and diameters into the mud layer, then placing manufactured tray pit mud in the holes, and then sealing the pit with pitsealing mud for fermentation and culture for three cycles to obtain the ageing-flavor type ecological pit mud. The ecological pit mud solves the problem that the existing artificial pit mud can reachnaturally aged pit mud by still needing to be subjected to mutual maintenance of the pit and fermented grains of maintaining the pit with the fermented grains and maintaining the fermented grains withthe pit, a natural ageing period or an adaptation period and can enable a new pit to reach an aged pit level with continuous grain inputting fermentation and natural ageing for 20-35 years in the pitas being used for new pit hanging without being readapted to a difference change of a micro-ecological environment in the pit; brewed base liquor is mellow in taste, strong in pit flavor, elegant inageing flavor and long in aftertaste.

Description

technical field [0001] The invention relates to the technical field of solid liquor brewing, in particular to an aged-flavor ecological pit mud aging fermentation pit and a method for cultivating the bionic thin layer thereof. Background technique [0002] As a unique "container" for the production of solid liquor, the mud cellar is the main place for fermenting wine and producing aroma and acid. Its core pit mud is the carrier of beneficial microorganisms for brewing. Like Daqu medicine, it is the habitat of microorganisms for brewing solid liquor. Therefore, it can provide abundant acid-producing and ester-producing microorganisms, such as propionic acid bacteria, caproic acid bacteria, butyric acid bacteria, etc. Therefore, the quality of pit mud greatly affects the quality and style of wine body. [0003] The evaluation standard of pit mud quality is mainly its aging degree. The traditional method of pit mud aging is natural aging, relying on the ecological environment ...

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Problems solved by technology

[0004] However, taking a comprehensive look at the mature cultivation of the above-mentioned pit mud, they are all limited to the cultivation of the artificial pit mud after the single copy of the clear substance system, enzyme system and bacterial system in the prior art in the pit mud.

However, the naturally mature high-quality pit mud relies on long-term contact with the mother's dregs to naturally and slowly form a stable micro-ecological environment, and constitutes the system of matter, enzymes and bacteria in this environment (or called water, Soil, air, microorganisms) are extremely complex, and there are still many unknowns under the existing technology, which determines that the existing artificial pit mud aging cultivation method cannot achieve the quality of natural aging, and the microbial community There are large quality gaps in the number of species, proportion coordination, etc. The microorganisms in the original pit mud face re-screening and domestication, and still need to re-adapt to the differential changes in the micro-ecological environment in the pit, and experience "poor pit cultivation, pit cultivation "bad" mutual cultivation, natural maturation period or adaptation period

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