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Method for ageing spirit into hundred years-spirit artificially

An old cellar and artificial technology, applied in the preparation of alcoholic beverages, etc., can solve the problems that have not been solved, and achieve the effect of high quality product rate and stable quality

Inactive Publication Date: 2005-10-12
石清凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] To sum up, these problems have not been solved all the time, and they have plagued the development and growth of liquor production enterprises.

Method used

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Embodiment Construction

[0009] Specific embodiments of the present invention are described in detail below.

[0010] Fill the distiller's grains in the mature cellar that needs to be strengthened, step on it tightly, cover and seal with the cover mud, and then regularly (7-10 days) pour the nutrient solution along the cellar wall so that the nutrient solution can continuously penetrate into the cellar wall mud, because, The oxidation-reduction potential (Eh value) of the pit mud determines the form of iron in the pit mud. When the pit mud is in a moderately reduced state (Eh: 0-200mv), the content of active iron is the highest and aging is most likely to occur; When the strength is reduced (Eh2+ After transforming into precipitate (FeS), it marks the formation of old kiln. By artificially controlling the conditions, the microbial activity of the pit mud can be promoted, and the reduction process of the new pit can be accelerated, thus contributing to the formation of the "century-old pit". Intensive...

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Abstract

The invention is about a process to invert the artificial old pit to centennial old pit. The performance of the pit is as good as the centennial pit, and the quality can keep constantly. The pit wouldn't become ageing at the usual condition.

Description

(1) Technical field [0001] The invention relates to a liquor brewing process, in particular to a method for converting an artificial old cellar into a century-old cellar. (2) Background technology [0002] The unique quality and style of Chinese traditional Luzhou-flavor liquor cannot be separated from the specific fermentation environment of the "hundred-year-old cellar". In the 1960s, scientific and technological workers discovered through research that the reason why a century-old cellar can produce good wine is because there is an aroma-producing microorganism in the old cellar—caproic acid bacteria, which can synthesize the main aroma components of Luzhou-flavor liquor. Hexanoic acid and ethyl caproate, thus, artificial inoculation of caproic acid bacterial cellar mud cultivation technology came into being, which popularized and promoted the production technology of Luzhou-flavor liquor. It is understood that the consumption of Luzhou-flavor liquor in the current liquor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 石清凤
Owner 石清凤
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