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Organic pit mud for liquor brewing use and preparation technology thereof

A cellar mud and organic technology, applied in the field of wine making, can solve the problems of easy decay of microorganisms, inability to produce good wine, and easy hardening and aging of inorganic pit mud, so as to achieve strong nutrient sustainability, reduce wine making cost input, and rich and diverse bacterial flora Effect

Pending Publication Date: 2020-01-10
山东百脉泉酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of this organic pit mud can improve the compound aroma mainly composed of ethyl caproate in Luzhou-flavor liquor, and can solve the shortcomings of inorganic pit mud that is easy to harden and age, microorganisms are easy to decline after long-term use, cannot produce good wine, and needs to be replaced every year.

Method used

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  • Organic pit mud for liquor brewing use and preparation technology thereof
  • Organic pit mud for liquor brewing use and preparation technology thereof
  • Organic pit mud for liquor brewing use and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Experimental materials and procedures

[0035] 1. Make mother liquor

[0036] (1) Raw materials and dosage

[0037] Table 1 mother liquor raw materials and dosage

[0038]

[0039] (2) Mixing and cultivation

[0040] ① Sterilization in the vat, first crush the dried yellow mud and put it into the vat, then add hot water (20%) above 85°C, stir evenly, seal the altar immediately, keep warm and sterilize. On the second day, continue to heat the water to about half a tank (30%), and adjust the temperature in the tank between 42-45°C.

[0041] ②Prepare the strain liquid: add a small amount of hot water (not lower than 45°C) in a small pail, add the old pit mud, grind it into a slurry, add 8 kg of koji, and mix well. After mixing, keep the temperature in the barrel at about 40°C, slowly pour the cultured and mature bacteria solution into the barrel and stir evenly.

[0042] (3) Add ingredients and mix well

[0043] Add the yellow water, mother's grains, and wine t...

Embodiment 2

[0104] 1. Experimental steps

[0105] 1. Experimental samples

[0106] The organic pit mud of the present application prepared in embodiment 1, the inorganic pit mud commonly used on the market

[0107] 2. Detection of physical and chemical indicators of organic pit mud and inorganic pit mud

[0108] (1) Determination of moisture in fresh samples

[0109] Weigh 15g of the organic pit mud made in Example 1 on the balance, weigh 15g of the common inorganic pit mud on the market, spread it in a low-type weighing dish with constant weight (diameter is 50-60cm), place In a drying oven at 105-110°C, after drying for 6-8 hours, take it out and cover it, put it in a glass drying oven, cool it to room temperature (about 30 minutes) and weigh it, and then calculate according to the following formula:

[0110] Moisture and volatile matter:

[0111] In the formula: W1——weighing bottle plus sample weight before drying (g);

[0112] W2——weigh the bottle and add the sample weight afte...

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Abstract

The invention discloses organic pit mud for liquor brewing use and a preparation technology thereof. The organic pit mud for liquor brewing use is prepared from selected microorganism strain suitablefor pit mud culture isolated from high-quality old pit mud, and is prepared by the following steps: culturing the microorganism strain; carrying out amplification; carrying out mixing with pit mud; and adding organic matters (such as apples, pears, sesame seeds, soybeans and the like) as nourishments so as to carry out culturing to obtain the organic pit mud. The organic pit mud can be used for improving compound aroma mainly composed of ethyl hexanoate in Luzhou-flavor baijiu, so that high-quality liquor rate can be increased by 40-60% so as to have liquor quality effectively improved; and moreover, the defect that inorganic pit mud must be replacing every year due to liable function decline, as well as liable hardening and aging, of the inorganic pit mud in long-time usage.

Description

technical field [0001] The invention relates to an organic cellar mud for brewing and a production process thereof, belonging to the technical field of brewing. Background technique [0002] Pit mud is the basis for the production of Luzhou-flavor liquor. Making high-quality pit mud is a century-old project. Without high-quality pit mud, it is impossible to produce high-quality Luzhou-flavor liquor. Pit mud is the main carrier for the growth and reproduction of aroma-producing functional bacteria in Luzhou-flavor liquor, and the important aroma and taste substances in wine mainly come from pit mud microorganisms, which are produced by co-fermentation of various pit mud microorganisms. The types and quantities of microorganisms in the pit mud play an important role in the coordination of the production of trace components in liquor and the relationship between their ratios. No, it directly determines the quality and aging speed of pit mud. [0003] Through the investigation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马业准汪慧慧李庆腾
Owner 山东百脉泉酒业股份有限公司
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