Pit building and maintaining method

Abstract

The invention relates to the technical field of cellars, and particularly discloses a cellar masonry and maintenance method which specifically comprises the following steps: preparing strip stones and a joint mixture; the joint mixture comprises glutinous rice flour, slaked lime, wheat protein and water; the strip stones are made of red sand stones; constructing a yellow ditch and a base layer; carrying out masonry construction on the base layer by taking strip stone as a masonry material and matching with a joint mixture to finish cellar construction; and maintaining. Compared with the prior art, the method has the advantages that the prepared joint mixture is matched with strip stones to build the pit, so that the problem that the fermentation quality of fermented grains and the flavor of wine are influenced by alkaline substances is effectively avoided; after the pit is built, the pit is maintained, so that a stable microbial environment can be formed in the pit.

Description

Technical Field

[0001] This invention relates to the field of cellar technology, and more specifically, to a method for constructing and maintaining cellars. Background Technology

[0003] The production of Maotai-flavor liquor uses mud-bottomed stone cellars as fermentation containers, which are important production sites. The cellars play a key role in the fermentation quality and flavor formation of the mash.

[0004] Traditionally, the fermentation pits used for Maotai-flavor liquor are constructed using materials such as silica gel salt cement and lime, which poses a risk of introducing alkaline substances that could affect the flavor of the liquor. In addition, the mortar used as the filling material also poses a risk of cracking, affecting the anaerobic fermentation environment of the mash in the pit.

[0005] Existing technologies also use glutinous rice flour, quicklime, and straw as a formula or directly use cement and sand as a sealant. These mixed materials all have the common problem of being prone to the growth of miscellaneous bacteria. In particular, the fiber shrinkage rate of straw varies greatly, and its compressive strength is low. After long-term pressure, it deforms, affecting the structural stability of the pit. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a method for constructing and maintaining a cellar. The solution adopted by this invention to solve the technical problem is: A method for constructing and maintaining a cellar includes the following steps: Preparation of stone strips and joint filler; the joint filler includes glutinous rice flour, slaked lime, wheat protein and water; the stone strips are made of red sandstone; Huangshuigou, base construction; The construction of the cellar is completed by using stone strips as the masonry material and grouting agent on the base layer. Maintenance.

[0007] In some possible implementations, the weight ratio of the glutinous rice flour, quicklime, wheat protein and water is 1:0.15-0.2:0.05-0.1:0.85-0.9.

[0008] In some possible implementations, the preparation of the sealant specifically refers to steaming and gelatinizing glutinous rice flour, mixing it with quicklime, wheat protein, and water, and stirring evenly to obtain the sealant; the sealant has a pH value of 6.5-7.2 and a compressive strength greater than or equal to 6.9 MPa.

[0009] In some possible implementations, the masonry is carried out according to the masonry process, with a gap A formed between two adjacent masonry layers, the thickness of which is 3-6 cm; a gap B is formed between two adjacent groups of masonry layers, the thickness of which is 2-3 cm; and grout is filled into the gaps A and B respectively.

[0010] In some possible implementations, after the masonry work is completed, joint filler is used to grout gaps A and B.

[0011] In some possible implementations, a waterproof wall with a thickness of 8-12 cm is also poured on the outside of the pit after the masonry is completed.

[0012] In some possible implementations, the maintenance specifically includes the following steps: Phase 1: After the pit construction is completed, cover the pit and spray it with misted water to maintain the pit's humidity at 80%-90%; Phase Two: Remove the covering and allow to air dry naturally; The third stage involves spraying the tail liquor and compound microbial agents sequentially onto the inner wall of the fermentation pit; periodically spraying microbial nutrient solution to create a microbial environment with ester-producing bacteria in the fermentation pit; the concentration of the tail liquor is 18% vol to 20% vol.

[0013] In some possible implementations, the first stage lasts for 7 days, during which atomized water is sprayed daily; the second stage lasts for 20 days, during which microbial nutrient solution is sprayed every three days; and the third stage lasts for 17 days.

[0014] In some possible embodiments, the compound microbial agent includes lactic acid bacteria, ester-producing yeast, and Bacillus, with a weight ratio of 1:0.5-1:0.5-1; the lactic acid bacteria are lactic acid bacteria isolated from old fermentation pits; the microbial nutrient solution is a carbon and nitrogen source; the carbon and nitrogen source includes glucose and ammonium sulfate, with a weight ratio of glucose to ammonium sulfate of 1:0.03-0.05; and the density of the ester-producing bacteria is 5 × 10⁻⁶. 5 ~2×10 6 CFU / cm ² .

[0015] In some possible implementations, after each batch of fermented mash is produced and processed, gaps A and B are filled with a sealant.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: Compared with the prior art, the present invention uses the prepared sealant in combination with the stone strips for the construction of the fermentation pit, which effectively avoids the problem of alkaline substances affecting the fermentation quality of the mash and the flavor of the wine; after the construction of the fermentation pit is completed, it is cured so that a microbial environment with suitable temperature can be formed inside the fermentation pit. This invention effectively ensures the airtightness and microbial abundance of the fermentation pits by using a sealant to fill the gaps after each batch of fermented mash is produced and processed. Detailed Implementation

[0017] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. The terms "first," "second," and similar terms used in this application do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Similarly, "a" or "one," etc., do not indicate a quantity limitation, but rather indicate the existence of at least one. In the implementation of this application, "and / or" describes the association relationship of related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. In the description of the embodiments of this application, unless otherwise stated, "multiple" means two or more. For example, multiple positioning posts refer to two or more positioning posts. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0018] The present invention will now be described in detail.

[0019] A method for constructing and maintaining a cellar specifically includes the following steps: Preparation of stone strips and joint filler; the joint filler includes glutinous rice flour, slaked lime, wheat protein and water; the stone strips are made of red sandstone; Yellow water ditch and base construction; the yellow water ditch is used to drain the yellow water flowing from the cellar into the yellow water well; specifically, the base construction is carried out after the yellow water ditch construction is completed. To clean the stone slabs, rinse them with water to ensure they are moist and free of impurities. On the base layer, the masonry construction is carried out using stone strips as the building material and grout. After the masonry is completed, a waterproof wall is poured on the outside of the pit to complete the pit construction. The thickness of the waterproof wall is 10cm. The waterproof wall is used to prevent groundwater from seeping into the pit through the gaps between the stone strips. Secondly, the waterproof wall is used to reinforce the pit as a whole on the outside of the pit. Preferably, the base layer and waterproof wall are made of concrete; Maintenance.

[0020] In some possible implementations, the weight ratio of the glutinous rice flour, quicklime, wheat protein and water is 1:0.15-0.2:0.05-0.1:0.85-0.9.

[0021] In some possible implementations, the preparation of the sealant specifically refers to steaming and gelatinizing glutinous rice flour, mixing it with quicklime, wheat protein, and water, and stirring evenly to obtain the sealant; the sealant has a pH value of 6.5-7.2, forming a slightly acidic environment, which can inhibit the growth of miscellaneous bacteria and promote the growth of dominant functional microorganisms such as lactic acid bacteria and ester-producing yeast, thus providing conditions for the generation of volatile flavor substances; The sealant has a compressive strength greater than or equal to 6.9 MPa, thus meeting the requirements of GB / T25181-2019 for premixed mortar compressive strength grade M5.

[0022] In some possible implementations, the masonry construction is carried out by laying the stone blocks according to the masonry process, building the cellar wall layer by layer, forming a gap A between two adjacent masonry layers with a thickness of 5cm; a gap B is formed between two adjacent sets of stone blocks in each masonry layer with a thickness of 2cm; and grout is filled into the gaps A and B respectively.

[0023] In some possible implementations, after the masonry is completed, grout is used to fill gaps A and B to ensure that the adjacent stones are flat and without gaps.

[0024] In some possible implementations, the maintenance specifically includes the following steps: Phase 1: After the pit construction is completed, cover the pit with cloth strips and spray mist water daily to maintain the pit's humidity at 80%-90%; Phase 1 lasts for 7 days. Phase Two: Remove the cloth strips and allow the air to dry naturally for 20 days; the second phase lasts for 20 days. The third stage involves spraying the tail liquor and compound microbial agent onto the inner wall of the fermentation pit in sequence; spraying microbial nutrient solution every 3 days to enrich the fermentation pit with beneficial microorganisms; the concentration of the tail liquor is 18% vol to 20% vol. After the beneficial microorganisms are inoculated, a microbial environment with ester-producing bacteria is formed in the pit; the third stage lasts for 17 days.

[0025] The compound microbial agent includes lactic acid bacteria, ester-producing yeast, and Bacillus, with a weight ratio of 1:0.5-1:0.5-1; the lactic acid bacteria are isolated from old fermentation pits; the microbial nutrient solution is a carbon and nitrogen source, including glucose and ammonium sulfate, with a weight ratio of 1:0.03-0.05; the density of the ester-producing bacteria is 5×10⁻⁶. 5 ~2×10 6 CFU / cm ² .

[0026] Specifically, glucose, a carbon and nitrogen source, drives yeast proliferation; ammonium sulfate provides a nitrogen source, promoting the synthesis of alkaline protease by Bacillus. Lactic acid bacteria produce lactic acid through metabolism, providing a carbon source and acidic environment for ester-producing yeasts and Bacillus. Lactic acid can serve as a precursor for hexanoic acid synthesis, being converted to hexanoic acid by Clostridium perfringens, and subsequently esterified into ethyl hexanoate. Ester-producing yeasts can convert organic acids (lactic acid, butyric acid) into corresponding esters (ethyl lactate, ethyl butyrate). Bacillus secretes esterases that catalyze the synthesis of esters and other esters, while simultaneously degrading long-chain fatty acids to produce flavor precursors such as caprylic acid and lauric acid. Bacillus can also generate tetramethylpyrazine through Maillard reaction or other biosynthetic pathways, giving baijiu a nutty and roasted aroma.

[0027] Carbon sources (such as glucose) directly drive the enrichment culture of functional microorganisms, while nitrogen sources (such as ammonium salts) can promote the synthesis of bacterial proteins and accelerate biofilm formation.

[0028] In some possible implementations, after each batch of mash is produced and processed, gaps A and B are filled with a sealant to prevent cracks from appearing at gaps A and B, which could affect the airtightness of the kiln and the abundance of all beneficial microorganisms in the kiln.

[0029] Example 1: In this embodiment, the above-described method was used to construct the pit. The weight ratio of glutinous rice flour, slaked lime, wheat protein, and water was 1:0.18:0.06:0.87, with a pH between 5.5 and 6.5. The weight ratio of lactic acid bacteria, ester-producing yeast, and Bacillus was 2:1:1. The weight ratio of glucose and ammonium sulfate was 1:0.05. After microbial inoculation, the density of ester-producing bacteria on the inner wall was 2 × 10⁻⁶. 6 CFU / cm ² This creates a stable microbial environment.

[0030] Comparison of test results The comparison of the test indicators of the pits in Example 1 and the comparative example is shown in Tables 1 and 2: Table 1. Results of detection indicators obtained from different methods of preparing fermentation pits

[0031] As shown in Table 1, the pit of the present invention has better structural stability and microbial enrichment effect, and its overall performance is better than that of the comparative example. Table 2. Content of volatile flavor compounds in liquor obtained from fermentation pits prepared using different methods.

[0032] As can be seen from Tables 1 and 2, compared with the prior art, the present invention uses the prepared sealant in combination with the stone strips for the construction of the fermentation pit, which effectively avoids the problem of alkaline substances affecting the fermentation quality and flavor of the wine. After the construction of the fermentation pit is completed, it is cured so that a microbial environment with suitable temperature can be formed inside the fermentation pit. This invention effectively ensures the airtightness and microbial abundance of the fermentation pits by using a sealant to fill the gaps after each batch of fermented mash is produced and processed.

[0033] This invention is not limited to the specific embodiments described above. The invention extends to any new feature or combination disclosed in this specification, as well as any new method or process step or combination disclosed herein.

Claims

1. A method for constructing and maintaining a cellar, characterized in that, Specifically, the following steps are included: Preparation of stone strips and joint filler; the joint filler includes glutinous rice flour, slaked lime, wheat protein and water; the stone strips are made of red sandstone; Huangshuigou, base construction; The construction of the cellar is completed by using stone strips as the masonry material and grouting agent on the base layer. Maintenance.

2. The method for constructing and maintaining a cellar according to claim 1, characterized in that, The weight ratio of glutinous rice flour, slaked lime, wheat protein and water is 1:0.15-0.2:0.05-0.1:0.85-0.

9.

3. The method for constructing and maintaining a cellar according to claim 2, characterized in that, The preparation of the sealant specifically refers to steaming and gelatinizing glutinous rice flour, mixing it with quicklime, wheat protein, and water, and stirring evenly to obtain the sealant; the sealant has a pH value of 6.5-7.2 and a compressive strength greater than or equal to 6.9 MPa.

4. The method for constructing and maintaining a cellar according to claim 1, characterized in that, During the masonry construction, the stone blocks are laid according to the masonry process. A gap A is formed between two adjacent masonry layers, and the thickness of gap A is 3-6cm. A gap B is formed between two adjacent groups of stone blocks in each masonry layer, and the thickness of gap B is 2-3cm. The gaps A and B are filled with grout.

5. The method for constructing and maintaining a cellar according to claim 4, characterized in that, After the masonry work is completed, joint filler is used to grout gaps A and B.

6. The method for constructing and maintaining a cellar according to claim 1, characterized in that, It also includes pouring a waterproof wall on the outside of the cellar after the masonry is completed, the waterproof wall having a thickness of 8-12cm.

7. A method for constructing and maintaining a cellar according to any one of claims 1-6, characterized in that, The maintenance specifically includes the following steps: Phase 1: After the pit construction is completed, cover the pit and spray it with misted water to maintain the pit's humidity at 80%-90%; Phase Two: Remove the covering and allow to air dry naturally; The third stage involves spraying the tail liquor and compound microbial agents sequentially onto the inner wall of the fermentation pit; periodically spraying microbial nutrient solution to create a microbial environment with ester-producing bacteria in the fermentation pit; the concentration of the tail liquor is 18% vol to 20% vol.

8. The method for constructing and maintaining a cellar according to claim 7, characterized in that, The first stage lasts for 7 days, during which atomized water is sprayed daily; the second stage lasts for 20 days, during which microbial nutrient solution is sprayed every three days; and the third stage lasts for 17 days.

9. The method for constructing and maintaining a cellar according to claim 7, characterized in that, The compound microbial agent includes lactic acid bacteria, ester-producing yeast, and Bacillus, with a weight ratio of 1:0.5-1:0.5-1; the lactic acid bacteria are isolated from old fermentation pits; the microbial nutrient solution is a carbon and nitrogen source, including glucose and ammonium sulfate, with a weight ratio of 1:0.03-0.05; the density of the ester-producing bacteria is 5×10⁻⁶. 5 ~2×10 6 CFU / cm ² .

10. A method for constructing and maintaining a cellar according to any one of claims 1-6, characterized in that, After each batch of fermented mash is produced and processed, gaps A and B are filled with a sealant.

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