Maotai-flavor cellar bottom water and culture method thereof

A cultivation method and sauce-flavor type technology are applied in the field of sauce-flavor type pit bottom water and its cultivation, which can solve the problems of bad smell, deterioration and unpleasant smell of pit bottom cement, and achieve the effect of good air permeability.

Pending Publication Date: 2021-11-05
劲牌茅台镇酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, conventional pit bottom water contains a large amount of irritating substances such as acetic acid, butyric acid, valeric acid, caproic acid, acetaldehyde, etc., resulting in a strong irritating and unpleasant smell.
[0004] In addition, in addition to a large number of beneficial microorganisms, there are also some harmful microorganisms in the bottom water. Under the action of harmful microorganisms, some substances in the bottom water will deteriorate, which also leads to a certain muddy smell in the bottom water. taste

Method used

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  • Maotai-flavor cellar bottom water and culture method thereof
  • Maotai-flavor cellar bottom water and culture method thereof
  • Maotai-flavor cellar bottom water and culture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of cultivation method of sauce-flavor type cellar bottom water, comprises the following steps:

[0021] Step 1. Preparation of raw materials: 15 parts of Daqu, 20 parts of tail wine, 20 parts of pit bottom water and 10 parts of pit mud. The alcohol content of tail wine is 25 degrees;

[0022] Step 2: Put the raw materials into a pottery jar, stir and mix evenly, and seal and ferment for 30 days to obtain sauce-flavored pit bottom water. The ambient temperature of the container is 25° C., and the ambient humidity of the container is 50%.

Embodiment 2

[0023] Embodiment 2: a kind of cultivation method of sauce-flavor type cellar bottom water, comprises the following steps:

[0024] Step 1. Preparation of raw materials: 5 parts of Daqu, 23 parts of tail wine, 15 parts of pit bottom water and 5 parts of pit mud. The alcohol content of tail wine is 13 degrees;

[0025] Step 2: Put the raw materials into a pottery jar, stir and mix evenly, and seal and ferment for 25 days to obtain sauce-flavored pit bottom water. The ambient temperature of the container is 35° C., and the ambient humidity of the container is 60%.

Embodiment 3

[0026] Embodiment 3: a kind of cultivation method of sauce-flavor type cellar bottom water, comprises the following steps:

[0027] Step 1. Preparation of raw materials: 10 parts of Daqu, 30 parts of tail wine, 25 parts of pit bottom water and 2.5 parts of pit mud. The alcohol content of tail wine is 20%;

[0028] Step 2: Put the raw materials into the pottery jar, then stir and mix evenly and seal and ferment for 35 days to obtain the sauce-flavored pit bottom water. The ambient temperature of the container is 22° C., and the ambient humidity of the container is 45%.

[0029] In Examples 1-3, the pit mud is selected from purple-red mud conglomerate, and the Daqu, Taijiu and pit bottom water in Examples 1-3 are all from the same batch. High-temperature Daqu is made of high-temperature Daqu, which is yellow powder; the parameters of high-temperature Daqu are as follows: degree of grinding ≤ 3mm, saccharification power 200-300, moisture ≤ 12%, starch content 52%-60%, acidity 1.0...

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Abstract

The invention discloses Maotai-flavor cellar bottom water and belongs to the technical field of Maotai-flavor liquor brewing. The Maotai-flavor cellar bottom water is prepared from the following raw materials in parts by weight: 5-15 parts of yeast for making hard liquor, 20-30 parts of tail liquor and 15-25 parts of cellar bottom water, wherein the alcohol content of the tail liquor is 13-25 degrees. A preparation method comprises the following steps: Step 1, raw material preparation: preparing the raw materials in parts by weight; and Step 2, putting the raw materials into a container, then, carrying out uniform stirring and mixing, and carrying out sealed fermenting for 25-35 days, wherein an ambient temperature of the container is 22 DEG C to 35 DEG C, and the ambient humidity of the container is 45%-60%. According to the Maotai-flavor cellar bottom water disclosed by the invention, the content of ethyl acetate, ethyl hexanoate and ethyl lactate in the cellar bottom water can be remarkably increased, and mud odors can be removed.

Description

technical field [0001] The invention belongs to the technical field of Maotai-flavored liquor brewing, and in particular relates to Maotai-flavored pit bottom water and a cultivation method thereof. Background technique [0002] Pit bottom water is a by-product of the brewing process of Maotai-flavored liquor. It is the liquid that seeps into the bottom of the pit during the fermentation process. etc. and a large number of long-term domesticated microorganisms, etc. During the brewing process of Maotai-flavored liquor, it is necessary to use seasoning wine and base wine to blend and match, so as to increase the taste and flavor of Maotai-flavored liquor. In the blending process, although the content of seasoning wine is small, it can play an extremely critical role. [0003] During the production of flavored wine, it is necessary to add cellar bottom water into the fermented grains for fermentation, thereby increasing the flavor of the prepared seasoned wine. However, in ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor刘源才王淮旭沈永祥欧阳高伟文尚瑜卢秀汪小龙宋琴
Owner劲牌茅台镇酒业有限公司