Fruit wine for pit maintenance, preparation method, pit maintenance method, fruity strong-flavor liquor and brewing process

Abstract

The invention relates to fruit wine for pit maintenance, a preparation method, a pit maintenance method, fruity strong-flavor liquor and a brewing process. The preparation method of the fruit wine for pit maintenance comprises the following steps: selecting flavored rose plums as a raw material, cleaning, crushing and denucleating to obtain fruit pulp; sugar is added into the fruit pulp, the initial sugar degree is adjusted to a preset target value, the pH value is adjusted to 6.5, pectinase is added, standing is conducted, and pre-fermentation liquor is obtained; inoculating distiller's yeast into the pre-fermentation liquor for main fermentation, and separating to obtain supernate and pomace after fermentation is finished; and carrying out post-fermentation treatment on the supernate to obtain the fruit wine for pit maintenance. According to the pit maintenance method and the brewing process of the fruity Luzhou-flavor liquor, generation of characteristic flavor substances in the pit is promoted, the fermentation period is remarkably shortened, the generation amount of ethyl hexanoate is reduced, the main body style of traditional Luzhou-flavor liquor is weakened to a certain degree, and the liquor is endowed with unique fruity flavor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of liquor making, in particular to a fruit wine for pit maintenance, a preparation method, a pit maintenance method, a fruit-flavor strong-flavor liquor and a brewing process. BACKGROUND

[0002] In the current liquor market, strong-flavor liquor occupies an important position, but with the continuous development of the market, its homogenization phenomenon is increasingly evident. Under the wave of consumption upgrading, consumers' demand for the quality and individualization of liquor is increasing, and the demand for base liquor with unique flavor and high quality is particularly urgent. Therefore, it is urgent to seek a comfortable strong-flavor liquor that can meet the special needs of consumers to fill the market gap and meet the needs of consumers for high-quality and individualized liquor.

[0003] In the brewing process of strong-flavor liquor, pit maintenance has always been a routine and crucial process. The traditional pit maintenance method mainly involves simple cleaning of the pit after fermentation and splashing of wine tail on the pit wall and pit bottom to maintain the growth environment of microorganisms in the pit. However, this traditional maintenance method has certain limitations. For example, the components of wine tail are relatively simple, mainly containing a small amount of alcohol, sugar and other trace components. These components have limited effect on maintaining the growth of microorganisms in the pit, and it is difficult to meet the nutritional needs of microorganisms. For example, the content of some flavor precursors that can generate fruit aroma and other unique flavors in wine tail is extremely low. Under the traditional maintenance method, the limited flavor precursors available to microorganisms in the pit result in a single type and content of flavor substances, which is difficult to meet the higher requirements of modern consumers for liquor quality and flavor. SUMMARY

[0004] In view of this, one of the purposes of the present application is to provide a fruit wine for pit maintenance, a preparation method and a pit maintenance method to provide a method that can effectively promote the generation of unique flavor substances in the pit. The second purpose of the present application is to provide a fruit-flavor strong-flavor liquor and a brewing process to shorten the fermentation period, reduce the generation of ethyl hexanoate and weaken the traditional main style of strong-flavor liquor.

[0005] To achieve the above-mentioned purposes, the technical solutions adopted by the present application are as follows: A preparation method of a fruit wine for pit maintenance, comprising the following steps: S1, washing, crushing and removing the core of flavor rose plum to obtain fruit slurry; S2, adding sugar to the fruit slurry to adjust the initial sugar content to the target sugar content, adjusting the pH value to 6.5 to allow the subsequent added yeast to ferment better, and then adding pectinase and standing to obtain a pre-fermentation liquid; S3, adding wine yeast to the pre-fermentation liquid, performing main fermentation, and separating to obtain supernatant and pomace; S4, performing post-fermentation treatment on the supernatant to obtain fruit wine for pit storage.

[0006] Preferably, the flavored plum is washed, crushed, and pitted to obtain fruit slurry, which comprises: S11, the flavored plum is transported to a fruit picker to manually pick moldy and inferior fruits; S12, after picking, the fruit is washed by using an XG-2 fruit secondary conveying washing machine for pure water 2-stage washing; S13, after washing, the fruit is transported to an XZ-2 fruit crusher for crushing (the crushing degree is required to be 6-8 pieces, and a centrifugal machine is used for pitting) to obtain crushed fruit pulp and juice, i.e. fruit slurry.

[0007] Preferably, no sulfur dioxide (SO2) is added in the whole process of the preparation method.

[0008] Since SO2 has a certain bacteriostatic effect, it can cause certain damage to the pit, therefore, SO2 cannot be used in the whole fermentation process.

[0009] Preferably, the sugar is liquid white granulated sugar.

[0010] Preferably, the target sugar degree is 16-20%.

[0011] By accurately controlling the sugar degree to be between 16-20%, the alcohol concentration is effectively avoided to be too high.

[0012] Preferably, the target sugar degree is 18%.

[0013] Preferably, citric acid or calcium carbonate is used to adjust the pH value.

[0014] By adjusting the pH value to about 6.5 by using citric acid or calcium carbonate, the fermentation of the yeast is effectively ensured to be better.

[0015] Preferably, the added amount of the pectinase is 0.005% of the total mass of the fruit slurry.

[0016] By accurately controlling the added amount of the pectinase, the pectin in the fruit is effectively decomposed, and the methanol is effectively avoided to exceed the standard.

[0017] Preferably, the standing time is 24 h.

[0018] Preferably, the preparation method of the wine yeast is: adding active dry yeast into fruit slurry with a temperature of 35℃, and standing for 30 min to obtain wine yeast; The mass ratio of the fruit slurry to the active dry yeast is 100:1; Preferably, the addition amount of the wine mother is 2‰ of the pre-fermentation liquid in terms of the active dry yeast, that is, the addition amount of the active dry yeast is 2‰ of the pre-fermentation liquid.

[0019] Preferably, the time of the main fermentation is 7-9 days.

[0020] The main fermentation temperature is 28℃ on the first day, 26℃ on the second day, 24℃ on the third day, 22℃ on the fourth day, 20℃ on the fifth day, and 18℃ on the sixth to ninth days.

[0021] By precisely controlling the fermentation temperature, the phase regulation of the yeast growth rate and metabolic activity can be realized. In the early stage (proliferation period), a higher temperature is maintained to meet the requirement of rapid growth; in the later stage (metabolic period), a low-temperature strategy is adopted to inhibit the propagation of contaminating microorganisms, and meanwhile, the quality of the end product (fermentation liquid) is improved.

[0022] Preferably, the pomace is used for maintenance of pit mud.

[0023] The pomace that is not used in time can be sealed and stored in a stainless steel tank to prevent oxidation and deterioration.

[0024] Preferably, the supernatant is poured into a post-fermentation tank for post-fermentation treatment for 3 months, bentonite is added once a month, and side valves are used for pouring twice, and the mass of bentonite added each time is 0.25% of the total mass of the supernatant.

[0025] The application further provides a fruit wine for pit maintenance, which is prepared by the preparation method.

[0026] The application further provides a pit maintenance method, which comprises the following steps: After the pit is completed, the pit is cleaned, and then pit wall interval insertion holes are inserted. The fruit wine for pit maintenance of the application is used for pit irrigation, and then the pit wall insertion holes are restored.

[0027] Preferably, the depth of the pit wall insertion hole is 2 cm, and the interval between adjacent pit wall insertion holes is 2 cm.

[0028] Preferably, the use amount of the fruit wine for pit maintenance per pit is 50 kg.

[0029] By using the fruit wine for pit maintenance of the application for pit irrigation, the generation of characteristic flavor substances in the pit is promoted, the fermentation period is significantly shortened, and the generation amount of ethyl caproate is reduced, so that the main style of traditional strong-flavor liquor is weakened to some extent, and the liquor body is endowed with unique fruity flavor.

[0030] The application further provides a fruit-flavored strong-flavor liquor brewing process, which comprises the following steps: The sorghum is crushed to obtain grain powder; the chaff is steamed to obtain cooked chaff; Mixing grain powder, cooked bran, mother dregs and water to obtain dregs; Distill the mash to obtain lees and original wine; The original liquor is reduced in alcohol content, blended and aged to obtain a fruity and strong-flavor liquor; The lees are spread out to dry and then added with koji, and then loaded into a cellar cured by the cellar curing method of the present invention, and the cellar curing fruit wine of the present invention is sprinkled into the mash, fermented, and opened to obtain the mother lees.

[0031] Among them, a material crusher is used to crush sorghum according to different seasons. In spring and winter, the sorghum is crushed into 6 to 8 petals, and in summer and autumn, the sorghum is crushed into 4 to 6 petals.

[0032] Preferably, the moisture content of the sorghum is below 14%, and the grain texture is uniform and free of mold.

[0033] The traditional medium- to high-temperature koji is replaced with a medium-temperature koji with stronger saccharification power and weaker ester-forming capacity. The saccharification power of the medium-temperature koji is greater than or equal to 1000mg / (gh).

[0034] Preferably, the bran husks are steamed by putting the bran husks into a wine retort and steaming them in the open atmosphere for 45 minutes with a steam pressure of more than 0.2 MP.

[0035] Among them, the bran shells are required to have few impurities, uniform and full particles without mold.

[0036] Preferably, the added amount of the grain powder is 160~180kg / steamer, the added mass of cooked bran is 23~25% of the grain powder, the added mass of distiller's yeast is 20~23% of the grain powder, the added mass of water is 85~105% of the grain powder, and the grain-dregs ratio is 1:3~3.8.

[0037] Preferably, in winter and spring, the added amount of the grain powder is 180 kg / steamer, the added mass of cooked bran is 25% of the grain powder, the added mass of distiller's yeast is 23% of the grain powder, the added mass of water is 85-95% of the grain powder, and the grain-dregs ratio is 1:3-3.5.

[0038] Preferably, in summer and autumn, the added amount of the grain powder is 160 kg / steamer, the added mass of cooked bran is 23% of the grain powder, the added mass of distiller's yeast is 20% of the grain powder, the added mass of water is 90-105% of the grain powder, and the grain-dregs ratio is 1:3.2-3.8.

[0039] Preferably, the grain powder, cooked bran, mother lees and water are mixed to obtain the fermented grains, specifically including: the grain is wetted with warm water at a temperature of 40°C for 10 minutes, then the mother lees and the grain powder are mixed and stirred twice, after completion, the cooked bran is added and mixed and stirred twice, and is left to stand for 50-90 minutes, so that the grain powder absorbs part of the water and acid in the mother lees, and ensures that the fermented grains are uniform and free of white (white refers to grain powder).

[0040] Preferably, the first use of the mother lees is ordinary mother lees.

[0041] Preferably, the distillation pressure is 0.1-0.15mp, and the time is 30 minutes. Preferably, the fermented grains are distilled to obtain the lees and the base liquor, specifically including: the prepared fermented grains are put into the retort, and are lightly scattered and evenly spread to explore the steam, and the steam is evenly distributed; the steam pressure is kept at 0.1-0.15mp, and the distillation time is 30 minutes; during the distillation process, the cut (1kg) is required to remove the tail (broken flower) to pick up the liquor; the process of liquor receiving and grain steaming lasts for 55 minutes, and after the distillation of the liquor is completed, atmospheric steaming of the grain is carried out, to obtain the lees and the base liquor.

[0042] Preferably, the fruit wine used for pit maintenance is scattered at a quantity of 2.5kg per retort.

[0043] Preferably, the fermented grains entering the pit have the following indexes: the acidity is 1.3-1.5, the starch content is 18-20%, and the moisture content is 54-56%.

[0044] Preferably, the fermentation time is 45-60 days.

[0045] Preferably, the base liquor has an alcohol concentration of ≥65°.

[0046] Preferably, the mother lees have an acidity of 2.2-2.6, a starch content of 9-11%, and a moisture content of 60-62%.

[0047] Preferably, the degree reduction, blending and aging include: the base liquor is reduced to 53%vol, filtered, then mixed with the base liquor of the previous year, and stored in a pottery jar for more than one year to obtain the fruit-flavor Luzhou-flavor liquor.

[0048] The fruit-flavor Luzhou-flavor liquor is obtained by reducing the degree, blending and aging the base liquor, and through the special aging process, the liquor is endowed with a unique fruit flavor and rich flavor levels.

[0049] The volume ratio of the filtered base liquor to the base liquor of the previous year is 4:1.

[0050] Preferably, the pit starting includes: the pit mud is pushed away, and the fermented mother lees are lifted out of the pit from top to bottom and stacked on the pit dam using a crane, and the whole pit starting process needs to be completed within 1 hour to avoid excessive loss of alcohol due to long time.

[0051] The application also provides a fruit-flavored Luzhou-flavor liquor brewed by the brewing process.

[0052] The application has the following beneficial effects: The preparation method of the fruit wine for pit maintenance of the application uses flavoring rose plum as raw material, which is rich in natural sugar, amino acids, vitamins and unique fruit aroma components, providing rich nutrients and flavor precursor substances for microorganisms. During the fermentation process, these precursor substances are converted into a variety of unique aroma substances, such as esters and alcohols, under the action of yeast and pectinase and other enzymes through complex biochemical reactions, thereby enriching the flavor substance types in the pit. At the same time, by adjusting the sugar content and pH value to the appropriate range, the best growth and fermentation conditions are created for the yeast, improving the fermentation efficiency and the activity of the yeast, making the fermentation process more complete and stable, and further promoting the generation of aroma substances. In addition, the post-fermentation treatment further optimizes the flavor of the fruit wine, making the components more stable and mellow, which helps to improve the quality of the metabolic products of the microorganisms in the pit. Using this fruit wine for pit maintenance can not only supplement the nutrients required by the microorganisms in the pit, adjust the humidity of the pit, maintain the activity of the microorganisms, but also promote the generation of unique aroma substances in the pit through its rich flavor substances, thereby improving the flavor and quality of the liquor. This method is not only scientific and reasonable, but also has significant economic benefits and environmental protection significance, providing an innovative pit maintenance solution for the liquor brewing industry.

[0053] The brewing process of the fruit-flavored Luzhou-flavor liquor of the application: first, grind sorghum into grain powder, and steam bran to obtain cooked bran, providing a good foundation for subsequent raw material mixing and fermentation. Then, mix the grain powder, cooked bran, distiller's yeast, mother lees and water to obtain fermented grains, and obtain lees and raw liquor after distillation. This process retains the core steps of the traditional brewing process, strictly controls the ratio of fermented grains and the amount of raw and auxiliary materials, and ensures the efficient progress of the fermentation process. Then, spread the lees and perform starter treatment, and then load it into the fermentation pit treated by the specific maintenance method of the application, and sprinkle the pit maintenance fruit wine developed by the application into the fermented grains for fermentation. This unique pit maintenance and fermentation process provides a more suitable growth environment for microorganisms, improves the activity and metabolic efficiency of microorganisms, and at the same time, through the addition of fruit wine, introduces additional flavor substances and nutrient ingredients, further enriching the flavor of the liquor. By controlling the fermentation conditions and adding fruit wine, the amount of ethyl hexanoate is reduced, the traditional main style of Luzhou-flavor liquor is weakened, the flavor of the liquor is softer and mellow, and it has a unique fruit aroma. This brewing process improves the fermentation efficiency, enhances the flavor and quality of the product, enhances the market adaptability and differentiation competitiveness of the liquor, meets the current consumer demand for high-quality and personalized liquor products, and has high industrial application and promotion value. BRIEF DESCRIPTION OF DRAWINGS

[0054] Figure 1 Flow chart for the preparation method of fruit wine for pit maintenance; Figure 2 Flow chart for the pit maintenance method and the brewing process of fruit-flavored Luzhou-flavor liquor; Figure 3 Overall flow chart for the preparation method of fruit wine for pit maintenance and the brewing process of fruit-flavored Luzhou-flavor liquor; Figure 4 Temperature change chart during fermentation of pit in spring; Figure 5 Temperature change chart during fermentation of pit in summer; Figure 6 Temperature change chart during fermentation of pit in autumn; Figure 7 Temperature change chart during fermentation of pit in winter. DETAILED DESCRIPTION

[0055] Other advantages and effects of the present application can be easily understood by those skilled in the art from the disclosure of the specification. The present application can also be implemented or applied by means of other different specific embodiments, and various modifications or changes can be made to the details in the specification based on different viewpoints and applications without departing from the spirit of the present application. It should be understood that the preferred embodiments are only for illustrating the present application, but not for limiting the protection scope of the present application.

[0056] The specific techniques or conditions not mentioned in the specific embodiments are carried out according to the techniques or conditions described in the literature in the art or according to the product instructions. The reagents or instruments not mentioned by the manufacturer are all conventional products that can be commercially available.

[0057] Example 1 As shown in Figure 1 and Figure 3 , a preparation method of fruit wine for pit maintenance comprises the following steps: S1, washing, crushing, and removing the core of flavor rose plum to obtain fruit slurry, specifically comprising: S11, conveying the flavor rose plum to a fruit picker for manual selection of moldy and inferior fruits; S12, after selection, using an XG-2 fruit two-stage conveying washing machine for two-stage pure water washing; S13, after washing, conveying to an XZ-2 fruit crusher for crushing (and using a centrifuge for core removal); obtaining crushed pulp and juice, i.e. fruit slurry; S2, add liquid white granulated sugar to the fruit pulp to adjust the initial sugar content to the target sugar content of 18%, adjust the pH value to 6.5, so that the subsequent added yeast can better ferment, then add pectinase, and stand for 24 hours to obtain a pre-fermentation liquid, specifically including: S21, use steam to prepare a 40-degree sugar content white granulated sugar solution, i.e. liquid white granulated sugar, in a sugar dissolving tank; S22, add the white granulated sugar solution to the fruit pulp prepared in S13 to adjust the initial sugar content to 18% to control the alcohol concentration to about 10.5°, then use citric acid or calcium carbonate to adjust the pH to 6.5, then add 0.005% of the total mass of the fruit pulp of pectinase, stand for 24 hours to obtain a pre-fermentation liquid; S3, add yeast starter to the pre-fermentation liquid to perform main fermentation, and separate to obtain supernatant and pomace, specifically including: S31, add active dry yeast to the fruit pulp prepared in S13 at a temperature of 35°C, and stand for 30 minutes to obtain a yeast starter, the mass ratio of the fruit pulp to the active dry yeast being 100:1; S32, add the yeast starter prepared in S31 to the pre-fermentation liquid prepared in S22, wherein the amount of the yeast starter added is 2‰ of the active dry yeast of the pre-fermentation liquid, and main fermentation is performed for 8 days, the temperature is controlled during fermentation every day during the whole main fermentation process, and the main fermentation temperature is 28°C on the first day, 26°C on the second day, 24°C on the third day, 22°C on the fourth day, 20°C on the fifth day, and 18°C on the sixth to eighth days; the discharge of CO2 is observed during the main fermentation process to determine whether the fermentation is normal; after the main fermentation is completed, the pomace and supernatant are separated to obtain the supernatant and pomace; S4, perform post-fermentation treatment on the supernatant to obtain fruit wine for pit maintenance, specifically including: pour the supernatant into a post-fermentation tank to perform post-fermentation for 3 months, add bentonite once a month during the period, the mass of bentonite added each time is 0.25% of the supernatant, and use a side valve to pour the tank twice, a total of 6 times of pouring the tank is required throughout the whole process, bentonite is added at the first / third / sixth time of pouring the tank, and fruit wine for pit maintenance is obtained; No sulfur dioxide (SO2) is added in the whole process of the preparation method.

[0058] Example 2 As shown in Figure 2 and Figure 3 , a pit maintenance method and a brewing process of fruit-flavored strong-flavor liquor, comprising the following steps: S1, the pit maintenance method, specifically including: S11, after the completion of the pit, clean the pit, then insert holes into the pit wall at intervals, the depth of the pit wall insertion hole is 2 cm, and the distance between adjacent pit wall insertion holes is 2 cm; S12, the fruit wine for pit maintenance prepared in Example 1 is used for pit irrigation, and the amount of the fruit wine for pit maintenance used per pit is 50 kg, and then the pit wall insertion hole is recovered; S2, the fruit-flavor Luzhou-flavor liquor brewing process, specifically comprising: S21, crushing sorghum to obtain grain powder; steaming bran to obtain cooked bran, specifically comprising: S211, using a material crusher to crush northeast stem sorghum into 4-6 pieces to obtain grain powder; S212, steaming bran in a retort for 45 min under atmospheric pressure to obtain cooked bran, wherein the steam pressure is 0.25 MP; S22, mixing grain powder, cooked bran, mother lees and water to obtain fermented grains, specifically comprising: The grain powder prepared in S11 is wetted with warm water at a temperature of 40°C for 10 minutes, then the mother lees and the grain powder are mixed and stirred twice, after completion, the cooked bran prepared in S12 is added and mixed and stirred twice, and is left to stand for 60 min, so that the grain powder absorbs part of the water and acid in the mother lees, and ensures that the fermented grains are uniform and free of white (white refers to grain powder), to obtain fermented grains; The addition amount of grain powder is 160 kg / retort, the addition amount of cooked bran is 23% of the grain powder, and the addition amount of water is 100% of the grain powder, and the grain-to-lees ratio is 1:3.5; S23, distilling the fermented grains to obtain lees and raw liquor, specifically comprising: The fermented grains prepared in S22 are put into a retort, evenly spread and gently scattered to explore the steam, and the steam is evenly distributed; the steam pressure is kept between 0.1-0.15 MP, and the distillation time is 30 min; during the distillation process, the head (1 kg) is removed and the tail (flower breaking) is removed to extract the liquor; the liquor extraction and grain steaming process lasts for 55 min, after the distillation of the liquor is completed, the grain is steamed under atmospheric pressure to obtain lees and raw liquor; S24, reducing the degree of the raw liquor, blending, and aging to obtain fruit-flavor Luzhou-flavor liquor, specifically comprising: The raw liquor prepared in S23 is reduced to 53%vol, filtered, then mixed with the raw liquor of the previous year, and stored in a pottery jar for more than one year to obtain fruit-flavor Luzhou-flavor liquor; S25, spreading the lees with starter, then putting it into the pit after pit maintenance by the pit maintenance method, and pouring the fruit wine for pit maintenance into the fermented grains, to ferment and start the pit to obtain mother lees, specifically comprising: The lees obtained in S23 is spread, then the medium-temperature Daqu produced by Nanxi Xiaochang is added, the addition amount of the liquor starter is 20% of the grain powder, then it is put into the pit after pit maintenance by the pit maintenance method in S1, and the fruit wine for pit maintenance prepared in Example 1 is poured into the lees, to ferment and start the pit to obtain mother lees, which is returned to S22; The starting pit, specifically comprises: pushing away the pit mud using a crane, and taking out the mother lees fermented in the pit from top to bottom and stacking to the lees dam, and the whole process of starting pit needs to be completed within 1 hour to avoid excessive loss of alcohol due to long time.

[0059] Comparative Example 1 A brewing process of a strong-flavor liquor, comprising the following steps: S1, crushing sorghum to obtain grain powder; steaming bran to obtain cooked bran, specifically comprising: S11, using a material crusher to crush northeast stem sorghum into 4-6 pieces to obtain grain powder; S12, steaming bran in a wine still for 45 min under atmospheric pressure to obtain cooked bran, wherein the steam pressure is 0.25 MP; S2, mixing grain powder, cooked bran, ordinary mother lees and water to obtain lees, specifically comprising: wetting the grain powder prepared in S11 with warm water at a temperature of 40℃ for 10 min, then mixing and stirring the ordinary mother lees and the grain powder for 2 times, after completion, adding the cooked bran prepared in S12 and mixing and stirring for 2 times, and standing for 60 min, so that the grain powder absorbs part of the water and acid in the mother lees, and ensures that the lees are uniform and white-free (white refers to grain powder), to obtain lees; wherein the addition amount of grain powder is 160 kg / still, the addition mass of cooked bran is 23% of the grain powder, and the addition mass of water is 100% of the grain powder, and the grain-lees ratio is 1:3.5; S3, distilling the lees to obtain lees and raw liquor, specifically comprising: putting the lees prepared in S2 into the still, and evenly spreading and exploring the steam; the steam pressure is kept between 0.1-0.15 MP, and the distillation time is 30 min; during the distillation process, the cut (1 kg) is required to remove the tail (flower) and take the liquor; the process of steam lees after liquor collection lasts for 55 min, and after the distillation of liquor is completed, atmospheric steam lees is obtained to obtain lees and raw liquor; S4, aging the raw liquor to obtain fruit-flavor strong-flavor liquor, specifically comprising: lowering the raw liquor prepared in S3 to 53%vol, filtering, then mixing with the raw liquor of the previous year, and sealing and storing in a pottery jar for more than one year to obtain fruit-flavor strong-flavor liquor; S5, spreading the lees and starter, then putting into the ordinary pit which is not maintained by the pit maintenance method, and fermenting and starting the pit to obtain ordinary mother lees, specifically comprising: spreading the lees obtained in S3, then adding the medium-temperature Daqu produced by Nanxi Small Factory, the addition mass of the liquor starter is 20% of the grain powder, then putting into the ordinary pit, and fermenting for 45 days to obtain ordinary mother lees, which is returned to S2 for use; Among them, the cellar opening process specifically includes: using a crane to remove the cellar skin mud, taking out the fermented mother mash from the cellar, and piling it up from top to bottom on the mash dam. The entire cellar opening process must be completed within 1 hour to avoid excessive alcohol loss due to too long a time.

[0060] Specific test: Test location: a well-known Luzhou-aroma winery.

[0061] Experimental cellars: No. 37, No. 38, No. 40, No. 41, No. 42, No. 46 and No. 47.

[0062] Experimental raw materials: Northeastern stalk sorghum, medium-temperature Daqu produced by Nanxi Small Factory, and 2019 rose plum fruit wine (preparation method see Example 1).

[0063] The trial ran from April 15, 2021, to April 20, 2022, and five rounds of production were conducted at different cellaring stages. The trial schedule and plan are as follows: On April 15, 2021, pit No. 41 was put into normal production for 45 days in order to observe the fermentation status, the status of the ordinary mother mash and the characteristics of the original liquor during the 45-day fermentation period. The date of leaving the pit was June 1, 2021, and the mother mash was produced with normal ingredients, that is, the brewing process of the strong-flavor liquor in comparison with Example 1 was carried out.

[0064] On June 10, 2021, a fruit wine fermentation test was conducted in pit No. 42. The pit period was set to 100 days (i.e., the summer test pit). The fruit wine was rose plum original wine (alcohol content 14% vol) that had been fermented after production in 2019. 50 kg of the fruit wine for pit maintenance prepared in Example 1 was poured into the lees. The remaining conditions were the same as the pit maintenance method and the brewing process of the fruity Luzhou-flavor liquor in Example 2. At the same time, a control pit No. 40 with no fruit wine returned from the same pit period was arranged, that is, the brewing process of the Luzhou-flavor liquor in Example 1 was used as a control.

[0065] On October 18, 2021, after the production of the No. 42 100-day fruit wine test cellar and the No. 40 non-fruit wine control cellar, the fruit wine test cellar was expanded to 2 cellars, the cellar period was set to 45 days (autumn test), the cellars were No. 42 and No. 37, and 50 kg of the fruit wine for cellar curing prepared in Example 1 was poured into the lees. The other conditions were the same as the cellar curing method and the brewing process of the fruity Luzhou-flavor liquor in Example 2. The non-fruit wine control cellar was No. 40, that is, the brewing process of the Luzhou-flavor liquor in Example 1 was used as a control.

[0066] The production of 2 pits (No. 42 and No. 37) with 45-day short pit period back fruit wine test pits was carried out on December 5, 2021, and then the test scale was adjusted to 5 pits, and the pit period was set to 100 days (winter test), and the pit numbers were No. 37, No. 38, No. 42, No. 41 and No. 46. The fruit wine prepared in Example 1 was splashed into the distiller's grains for pit maintenance at 75 kg, and the rest of the conditions were the same as the pit maintenance method and the brewing process of fruit-flavored Luzhou-flavor liquor in Example 2. The control pit No. 40 without back fruit wine was the brewing process of Luzhou-flavor liquor in Comparative Example 1.

[0067] The production of 5 pits with 100-day pit period test pits was carried out on March 6, 2022, and then the test scale was adjusted to 2 pits, and the pit period was set to 45 days (spring test), and the pit numbers were No. 37 and No. 42. The fruit wine prepared in Example 1 was splashed into the distiller's grains for pit maintenance at 75 kg, and the rest of the conditions were the same as the pit maintenance method and the brewing process of fruit-flavored Luzhou-flavor liquor in Example 2. The control pit No. 40 without back fruit wine was the brewing process of Luzhou-flavor liquor in Comparative Example 1.

[0068] The production of 2 pits with short pit period of 45 days in spring back fruit wine was carried out on April 20, 2022.

[0069] The specific test time period scheme is shown in Table 1.

[0070] Table 1 is a test time period scheme table Test result analysis: (1) Comparison of physicochemical indexes of mother distiller's grains in and out of the pit The acidity was determined by the standard acid-base neutralization titration method (GB / T12456-2021), the starch content was determined by the acid hydrolysis combined with Fehling reagent method (GB5009.9-2016), and the moisture content was determined by the drying method (GB5009.9-2016). The out-of-pit rate was calculated: the wine head, second section wine, third section wine and wine tail were respectively converted to the mass under standard conditions (temperature 20℃, alcohol content 60%vol), and then the yield was calculated, i.e. the out-of-pit rate = (the total mass after conversion under standard conditions / the total amount of raw materials input) × 100%. The results are shown in Table 2.

[0071] Table 2 Physicochemical indexes of mother distiller's grains in and out of pits in different seasons From Table 2, by comparing the acid, starch and moisture data of the mother distiller's grains in and out of the pit, it can be known that after the pit is maintained with fruit wine, the acidity of the distiller's grains is reduced, the starch consumption rate is increased, the moisture content is increased, and the out-of-pit rate is increased.

[0072] (2) Comparison of fermentation temperature of each pit The temperature changes of each pit were measured every day during fermentation, and the results are shown in Table 1. Figures 4 to 7

[0073] From the analysis in Table 1, it can be seen that the fermentation temperature of the test pits in spring was lower than that of the control pits throughout the fermentation process, with a larger difference in the early fermentation period. The difference reached the maximum on the 8th day of fermentation. Comparing the two groups of pits, the overall fermentation temperature of the test pits of the fruit wine was lower than that of the control pits, and the temperature rising curve was more in line with the trend of "slow in the early stage, steady in the middle stage, and slow in the late stage". It can be seen that a certain amount of ethanol and acidity in the fruit wine is beneficial to the inhibition and regulation of miscellaneous bacteria. Figures 4 to 7 The temperature of the test pits in summer was slightly higher than that of the control pits. Overall, the metabolism of microorganisms was vigorous in summer, and the impact of spattering a certain amount of fruit wine on the overall temperature rise was not very large. The temperature of the test pits in autumn had the largest difference from the control pits on the 17th day of fermentation, reaching 10.2°C. The difference in fermentation temperature gradually decreased in the late fermentation period, indicating that the activity of the base wine after passing summer was poor and the acidity was large. At this time, the operation of spattering fruit wine also had a certain inhibitory effect on yeast, resulting in slow temperature rise in the early stage. The temperature of the test pits in winter was lower than that of the control pits throughout the fermentation process, with the largest difference on the 9th day of fermentation in the early stage. The environment temperature was low in winter, and the metabolism of microorganisms was weak. Adding a certain amount of fruit wine in the initial stage was not conducive to the fermentation of the base wine in the early stage, but it did not affect the fermentation in the later stage.

[0074] (3) Analysis and comparison of physicochemical indexes of base liquor The second-stage base liquor samples were analyzed by gas chromatography. The chromatographic conditions were as follows: DM-WAX capillary column (30 m x 0.25 mm x 0.25 μm) was used, high-purity nitrogen gas (99.999%) was used as the carrier gas with a flow rate of 1.5 mL / min, and the split ratio was 40:1. The temperature of the injection port and the detector was 250°C, and the injection volume was 1 μL. The column temperature program was set as follows: the initial temperature was 35°C, maintained for 5 minutes, increased to 100°C at a rate of 5°C / min, then increased to 210°C at a rate of 10°C / min and maintained for 10 minutes. The test results are shown in Table 3.

[0075] Table 3 Change of flavor substance content of wine samples in different seasons and different pits From the analysis of the flavor components of the distilled wine samples in Table 3, it can be seen that after using fruit wine to maintain the pits, the content of flavor substances in the wine body decreased, and the lower main flavor components combined with the special fruit wine flavor substances made the combined wine body more pure and clean, and the style more inclined to fruit distillate wine and light and delicate strong aroma.

[0076] (4) Preliminary sensory analysis of base liquor The base liquor in different seasons was evaluated by 5 professional wine tasters, and the evaluation results are shown in Table 4.

[0077] ​Table 4 Sensory evaluation results of wine samples in different seasons and pits From the results in Table 4, it can be seen that the wine body is more mellow and sweet and cleaner after the pit is maintained by the fruit wine, which is superior to the control pit.

[0078] The above examples are only preferred examples for fully illustrating the present application, and the protection scope of the present application is not limited thereto. Any equivalent replacement or transformation made by the person skilled in the art based on the present application is within the protection scope of the present application.

Claims

1. A method for preparing fruit wine for cellar maintenance, characterized in that: The following steps are involved: S1. Wash, crush, and remove the core of the flavored rose plum to obtain fruit pulp; S2, adding sugar to the fruit slurry to adjust the initial sugar content to the target sugar content, adjusting the pH value to 6.5, then adding pectinase, and letting it stand to obtain a pre-fermented liquid; S3, adding distiller's yeast to the pre-fermented liquid, performing main fermentation, and separating to obtain a supernatant and pomace; S4. The supernatant is subjected to post-fermentation treatment to obtain fruit wine for cellar maintenance.

2. The method for preparing fruit wine for cellar maintenance according to claim 1, wherein: No sulfur dioxide is added during the entire process of the preparation method; and / or, the sugar is liquid white sugar; And / or, the target sugar content is 16-20%; and / or, adjusting the pH value using citric acid or calcium carbonate; and / or, the added mass of the pectinase is 0.005% of the total mass of the fruit pulp; And / or, the standing time is 24 hours; And / or, the preparation method of the distiller's yeast comprises: adding active dry yeast to a fruit pulp at a temperature of 35° C., and letting it stand for 30 minutes to obtain the distiller's yeast, wherein the mass ratio of the fruit pulp to the active dry yeast is 100:1; And / or, the main fermentation time is 7 to 9 days; The main fermentation temperature is as follows: 28°C on the first day, 26°C on the second day, 24°C on the third day, 22°C on the fourth day, 20°C on the fifth day, and 18°C ​​on the sixth to ninth day. And / or, the pomace is used as a maintenance material for pit mud; And / or, the supernatant is poured into a post-fermentation tank for post-fermentation treatment for 3 months, bentonite is added once a month and the tank is emptied twice using a side valve, with the mass of bentonite added each time being 0.25% of the total mass of the supernatant.

3. A fruit wine for cellar maintenance, characterized in that: The method is as claimed in claim 1 or claim 2.

4. A cellar maintenance method, characterized in that: The following steps are involved: After the cellar is dug, clean the cellar and make holes in the cellar walls. The cellar maintenance fruit wine of claim 3 is used to rinse the cellar, and then the cellar wall jacks are restored.

5. The cellar maintenance method according to claim 4, characterized in that: The depth of the cellar wall jack is 2 cm, and the distance between adjacent cellar wall jacks is 2 cm; And / or, the amount of fruit wine used for cellar maintenance in each cellar is 50 kg.

6. A brewing process for a fruity Luzhou-flavor liquor, characterized in that: The following steps are involved: Crush the sorghum to obtain grain flour; steam the bran to obtain cooked bran; Mixing grain powder, cooked bran, mother dregs and water to obtain dregs; Distill the mash to obtain lees and original wine; The original liquor is reduced in alcohol content, blended and aged to obtain a fruity and strong-flavor liquor; The lees are spread out to dry and then added with koji, and then loaded into the cellar cured by the cellar curing method according to claim 5, and the cellar curing fruit wine according to claim 3 is poured into the lees, fermented, and opened to obtain the mother lees.

7. The brewing process of the fruity Luzhou-flavor liquor according to claim 6, characterized in that: The bran husk steaming is to put the bran husk into a wine retort and steam it in the open air for 45 minutes, with the steam pressure being above 0.2MP; And / or, the added amount of the grain powder is 160-180 kg / steamer, the added mass of cooked bran is 23-25% of the grain powder, the added mass of distiller's yeast is 20-23% of the grain powder, the added mass of water is 85-105% of the grain powder, and the grain-dregs ratio is 1:3-3.

8.

8. The brewing process of the fruity Luzhou-flavor liquor according to claim 6, characterized in that: The distillation pressure is 0.1-0.15 mp and the time is 30 min; And / or, the amount of fruit wine used for cellar maintenance is 2.5 kg / steamer; And / or, the indicators of the mash entering the cellar are: acidity of 1.3-1.5, starch content of 18-20%, and moisture content of 54-56%; And / or, the fermentation time is 45 to 60 days.

9. The brewing process of the fruity Luzhou-flavor liquor according to claim 6, characterized in that: The alcohol concentration of the base liquor is ≥65°; And / or, the acidity of the mother grains is 2.2-2.6, the starch content is 9-11%, and the moisture content is 60-62%; And / or, the alcohol reduction, blending, and aging include: reducing the base liquor to 53%vol, filtering, then mixing with base liquor from the previous year, and sealing and storing in a ceramic jar for more than one year to obtain a fruity Luzhou-flavor liquor; The volume ratio of the filtered raw wine to the raw wine of the previous year is 4:

1.

10. A fruity Luzhou-flavor liquor, characterized in that: The brewing process is brewed according to any one of claims 6 to 9.

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