Sealing clay, preparation method of sealing clay, wine jar and sealing method

Abstract

The present application relates to the field of brewing, solve the problem of slow and unstable secondary aging of wine body when using existing wine jar for storage, provide a kind of sealing mud, including: clay, old pit mud, water, yellow water, wine tail water, distiller's yeast, connecting material and nutrient substance, the connecting material is used to increase the structural stability of sealing mud, and the nutrient substance is used for microorganism survival.The temperature resistance of the microorganism in the sealing mud used in the present application is good, which can ensure the activity of microorganism in winter and summer, improve the efficiency and stability of secondary aging;Recycling of wine tail water reduces the treatment amount of wine tail water, which is environmentally friendly, reduces the economic cost;The mud layer is coated on the outside of the jar body, so that the change of the wine body by the external temperature is reduced, and the mud layer has certain hygroscopicity, which can also reduce the reduction of the storage effect under the change of humidity.The compounding of old pit mud, yellow water and wine tail water further improves the storage effect of wine in the jar.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of brewing, in particular, it relates to a sealing mud, a preparation method of sealing mud, a wine jar and a sealing method. BACKGROUND

[0002] Sealing wine, as one of the traditional Chinese brewing techniques, has been highly respected since ancient times. With the passage of time, sealing wine has gradually developed into sealing old wine, becoming a rare and sought-after alcoholic product. Sealing wine refers to wine that is stored in jars after brewing and sealed for several years or even decades. The sealing process not only protects the quality of the wine, but also allows the wine to further age and ferment during storage, resulting in a unique flavor and taste. The process of making sealing wine requires careful consideration and skill in many aspects. First, the selection of raw materials is crucial for making sealing wine. High-quality brewing raw materials are the foundation for making sealing wine. Second, the brewing process, including saccharification, fermentation, and distillation, is also important. Finally, the sealing and aging process is crucial for achieving the best taste and aroma. The traditional sealing process involves covering the jar opening with multiple layers of cloth and tightening it with hemp rope. However, this method has the following disadvantages: 1. It may leak air; 2. Contaminants may enter; 3. It is easily affected by external temperature; 4. The jar body may crack under high temperature; 5. The aging process is slow and unstable. Therefore, some improvements have been made to the existing sealing process, such as:

[0003] Patent CN116280582A discloses a Maotai-flavor liquor jar and its sealing process. The jar body is coated with a vine skin pulp paper, which is soaked in sealing mud. The vine skin pulp paper is tough and water-resistant, which can prevent the jar from being affected by moisture and prevent excessive microorganisms from reacting with the Maotai-flavor liquor, causing the liquor to acidify and affecting the taste. The sealing mud is made of local red purple mud in Guizhou, which has strong adhesion and good sealing properties. Combined with the vine skin pulp paper, it can further prevent the Maotai-flavor liquor from evaporating, allowing consumers to store it properly after purchase without being affected by storage conditions.

[0004] The patent with the publication number CN111731660A discloses a kind of old wine packaging device, which is sealed layer and wine dregs mud in turn on the outer wall of wine jar.The sealing layer adopts water, pig blood, quicklime, egg white and cooked glutinous rice, after stirring evenly, the mixture is obtained in the form of thin mud, it is non-toxic and has no side effects, good sealing effect, after spraying on the mixture of wine jar dry, form a sealing layer, can reach the sealing effect of waterproof and air permeation resistance, make wine not easy to volatilize, wine body is more sweet and mellow, production cost is lower, it is suitable for large-scale production and use.Wine jar outside is wrapped with wine dregs mud, wine dregs is recycled and utilized, wine dregs contains certain fermentation components, which further enhances the storage function, and is less affected by external temperature, so that the wine can maintain a suitable temperature and is not easy to deteriorate, suitable for long-term storage, the longer the storage time, the better the quality of the wine, and the structure is simple, and the production and installation are very convenient.

[0005] The sealing method of the above patent is more improved from the basis of sealing and heat preservation, but the promotion of secondary aging of wine is not great. SUMMARY

[0006] The purpose of the present application is to provide a sealing mud, a preparation method of sealing mud and a wine jar, which can solve the problems of poor heat and moisture retention performance, slow and unstable secondary aging of wine body when using existing wine jars for storing wine body.

[0007] The purpose of the present application is also to provide a sealing method, which solves the problem of low structural stability of the mud layer formed by conventional mud coating operation, and the phenomenon of easy cracking or falling off.

[0008] The present application is realized by the following method scheme:

[0009] A kind of sealing mud, including: clay, old pit mud, water, yellow water, wine tail water, wine starter, connecting material and nutrient substance, the connecting material is used to increase the structural stability of sealing mud, and the nutrient substance is used for microorganism survival.

[0010] The microorganisms in yellow water and old pit mud are mainly normal temperature microorganisms, while the microorganisms in wine tail water have good temperature tolerance, especially in high temperature environment, they can also maintain good activity, therefore, the present application uses yellow water as one of the mud adjusting solvents, which can ensure a variety of bacterial flora and also ensure the presence of active microorganisms during fermentation process in fermentation tank and secondary aging process of wine body, so that the efficiency of sealing mud in promoting secondary aging of wine body is higher and the stability of aging process is ensured.

[0011] The quality of microorganisms in old pit mud is higher than that in yellow water and wine tail water, and the use of old pit mud can further promote the efficiency of secondary aging of wine body.

[0012] The content of lactic acid and lipid substance in the wine tail water exceeds the standard, the content of fusel oil is also high, the wine body is turbid, the wine taste is little and sour, the taste is big, and generally the wine tail water is treated as waste and discarded. The wine tail water contains ethyl linoleate, ethyl oleate, ethyl ester and other higher fatty acids. The application fully recycles and utilizes the wine tail water, reduces the subsequent treatment amount of the wine tail water, is environment-friendly, and reduces economic cost. The lactic acid and lipid substance in the wine tail water can also provide energy required for life activities of microorganisms.

[0013] Yellow water is internal biological water generated in the wine making process. The yellow water contains a large amount of acid, which is generally 5-10 times the acid content in the wine. The organic acid and fusel alcohol in the wine tail water are combined to reduce the influence of fusel alcohol on the taste of the wine body. After repeated attempts by the applicant, the optimal use amount of yellow water and wine tail water is found to ensure the taste of the wine body. The rich organic acid, starch, reducing sugar, yeast autolysate and the like in the yellow water provide nutrition for the reproduction of microorganisms.

[0014] The distiller's yeast can be barley koji, which is mainly used as a fermentation agent.

[0015] The coupling material can increase the structural stability of the mud layer formed by the sealing pit mud, avoid cracks or shedding of the mud layer, and affect the heat preservation performance of the jar body.

[0016] The nutrient substance can be fruit and vegetable residues, which are used to provide energy for microorganisms.

[0017] Preferably, the sealing pit mud comprises, by weight: 40-80 parts of clay, 2-20 parts of old pit mud, 5-50 parts of water, 2-20 parts of yellow water, 5-30 parts of wine tail water, 10-30 parts of distiller's yeast, 5-40 parts of coupling material, and 10-30 parts of nutrient substance.

[0018] Preferably, the coupling material comprises chaff or straw.

[0019] A preparation method of sealing pit mud, wherein the components of the sealing pit mud are uniformly mixed and then fermented in a fermentation tank until the sealing pit mud is mature.

[0020] During the mixing of the sealing pit mud, it is difficult to ensure that the microorganisms are uniformly distributed in the mud, but after fermentation in the fermentation tank, the distribution of the microorganisms in the mud will gradually tend to be uniform due to the activity of the microorganisms. The use of mature sealing pit mud can ensure that the mud layer formed on the outer wall of the jar body is basically consistent in terms of heat preservation, moisture retention and secondary aging, and the fermentation mud in one fermentation tank can be used on different jar bodies, which can also ensure that the wine jars made by applying the sealing pit mud on different jar bodies after the sealing pit mud is applied have uniform wine body quality after storing the wine body.

[0021] The fermentation process can also decompose the fusel oil in the wine tail water through functional microorganisms to avoid its influence on the wine body in the wine jar.

[0022] When the fermentation matures, the sealing mud should emit obvious aroma similar to cellar mud. If no aroma is produced, the fermentation is considered a failure.

[0023] Preferably, the old cellar mud, water, yellow water and wine tail water are first mixed uniformly, and then clay, distiller's yeast, binding material and nutrient are added for mixing.

[0024] If the distiller's yeast, binding material and nutrient are directly added to the old cellar mud, the high viscosity of the old cellar mud hinders the stirring and makes it difficult to mix the substances uniformly. Therefore, the old cellar mud is first mixed with the liquid (water, yellow water and wine tail water), and then the remaining substances are added for mixing.

[0025] Preferably, the temperature change in the fermentation tank is observed every 15-20 days during the fermentation. If the temperature change is less than 5℃, the fermentation tank is covered, and the temperature change in the fermentation tank is continuously observed every 15-20 days.

[0026] Observing the temperature change is mainly to confirm the activity and growth of microorganisms. The higher the temperature, the more active the microbial population and the better the growth. If the temperature change is small, especially when the external environment temperature is low, the fermentation tank can be covered with a plastic film.

[0027] A wine jar, comprising: a jar body having a plurality of pores for microorganisms to pass through; a mud layer attached to the outer wall of the jar body; the mud layer comprising the sealing mud.

[0028] The pores of the jar body serve as channels for the movement of microorganisms, facilitating the interaction between the microorganisms in the sealing mud and the wine in the jar, and promoting the secondary aging of the wine jar. The jar body can be made of ceramic material.

[0029] Preferably, the thickness of the mud layer is 1-3 cm.

[0030] The thickness of the mud layer increases the thickness on the basis of ensuring its heat and moisture retention performance and promoting the effect of secondary aging, facilitating lettering.

[0031] A sealing method, comprising:

[0032] S1, wrapping a hemp rope around the outer wall of the jar body;

[0033] S2, applying sealing mud to the outer wall of the jar body to form a mud layer covering the outer wall of the jar body, the hemp rope being completely wrapped by the mud layer;

[0034] S3, drying the mud layer.

[0035] The presence of the hemp rope can further increase the structural stability of the mud layer, preventing cracks or shedding of the mud layer.

[0036] The hemp rope cannot be too tight when being bound to the jar body, so as to avoid shielding the jar body and causing the mud layer to not completely cover the jar body, and the hemp rope cannot be too loose, so as to weaken the characteristic of increasing the structural stability of the mud layer, and the radius of the transverse rope ring is greater than the radius of the corresponding jar body side wall part by 2mm-5mm, which is optimal.

[0037] Preferably, the S1 comprises:

[0038] d1, the hemp rope is bound along the circumference of the jar body to form a plurality of transversely distributed transverse rope rings;

[0039] d2, the plurality of transverse rope rings are connected into one by a plurality of hemp ropes to form a mesh structure.

[0040] The present application has at least the following beneficial effects:

[0041] The microorganisms in the sealing jar mud adopted in the present application have good temperature resistance, and can ensure the activity of the microorganisms in winter and summer, improve the efficiency and stability of the secondary aging;

[0042] The present application recycles the wine tail water, reduces the treatment amount of the wine tail water, is environmentally friendly, and reduces the economic cost;

[0043] The present application improves the temperature tolerance of the microbial flora by the cooperation of the old pit mud, yellow water and wine tail water, speeds up the efficiency of the secondary aging, and ensures the stability of the secondary aging;

[0044] The present application ensures the taste of the wine body after the secondary aging by the cooperation of the yellow water and the wine tail water;

[0045] The present application coats the mud layer on the outside of the jar body, so that the change of the wine body caused by the change of the external temperature is reduced, the mud layer has a certain moisture absorption, and the decrease of the pit storage effect under the change of humidity is also reduced. In addition, the cooperation of the old pit mud, the yellow water and the wine tail water further improves the pit storage effect of the wine body in the jar.

[0046] The hemp rope cooperates with the components of the sealing jar mud, so as to fully improve the structural stability of the mud layer formed outside the jar body, and avoid the mud layer from falling off or cracking. BRIEF DESCRIPTION OF DRAWINGS

[0047] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and should not be regarded as a limitation to the scope. For those skilled in the art, other related drawings can also be obtained without creative labor.

[0048] Figure 1 It is a structural schematic diagram of a wine jar;

[0049] Icon: 1-vessel, 2-rope, 3-mud layer. DETAILED DESCRIPTION

[0050] In order to make the purposes, methods and advantages of the embodiments of the present application more clear, the method of the embodiments of the present application is described clearly and completely. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments.

[0051] A sealing mud for a jar, comprising, by weight parts: clay 40-80 parts, old pit mud 2-20 parts, water 5-50 parts, yellow water 2-20 parts, wine tail water 5-30 parts, barley koji 10-30 parts, chaff 5-40 parts and fruit residue 10-30 parts.

[0052] Preparation of the sealing mud for a jar: according to the following table, first, the old pit mud, water, yellow water and wine tail water are mixed uniformly, then the clay, koji, binding material and nutrient are added and mixed, and then the mixture is put into a fermentation tank for fermentation for 60 days. During the fermentation process, the temperature change in the fermentation tank is observed every 15 days. If the temperature change is less than 5℃, the fermentation tank is covered. The temperature change in the fermentation tank is continuously observed every 15-20 days until the sealing mud emits a similar aroma of pit mud, and then the fermentation mature sealing mud is obtained. The values in the table are weight parts.

[0053] Table 1: Component ratio table of each embodiment

[0054] clay old pit mud water yellow water wine tail water barley koji chaff fruit residue Example 1 80 20 50 20 30 30 40 30 Example 2 40 2 5 2 5 10 5 10 Example 3 60 10 30 10 20 20 20 20 Example 4 80 20 50 20 20 30 40 30 Example 5 80 20 50 20 10 30 40 30 Example 6 80 20 50 20 5 30 40 30 Example 7 80 20 50 10 30 30 40 30 Example 8 80 20 50 2 30 30 40 30 Comparative Example 1 80 20 50 0 30 30 40 30 Comparative Example 2 80 20 50 20 0 30 40 30 Comparative Example 3 80 0 50 20 30 30 40 30

[0055] Comparative Example 4:

[0056] First, the old pit mud 20 parts, water 50 parts, yellow water 20 parts and wine tail water 30 parts are mixed uniformly, then the clay 80 parts, barley koji 30 parts, chaff 40 parts and fruit residue 30 parts are added and mixed. The difference from Example 1 is that it does not undergo the fermentation process in the fermentation tank.

[0057] As shown in Figure 1 , the sealing operation is performed:

[0058] S1, prepare 60 new ceramic jars, which are divided into 12 groups.

[0059] S2, bundle the ropes 2 along the circumference of the jar body 1 to form three transversely distributed rope rings; connect the transversely distributed rope rings into one body by 6 ropes 2 to form a net structure.

[0060] In order to ensure that the net structure further increases the structural stability of the mud layer, as shown in Figure 1 , diagonal ropes are arranged.

[0061] S3, the sealing mud prepared according to the proportions of components in Examples 1-8 and Comparative Examples 1-3 and the sealing mud prepared according to the method of Comparative Example 4 are respectively coated on the outer wall of the 12 groups of jar bodies 1 to form a mud layer 3 covering the outer wall of the jar bodies 1. The thickness of the mud layer 3 is 1 cm.

[0062] S4, the ceramic jars with the coating completed are placed in a cool place for air drying until the mud layer 3 is no longer sticky, thereby obtaining finished wine jars.

[0063] Blank Example: 5 ordinary ceramic jars.

[0064] The same wine body is filled into all the finished wine jars and ordinary ceramic jars, and then 10 ml of wine body sample is taken out from each wine jar for sensory evaluation at the time of storage for 30 days, 60 days and 90 days, the evaluation score of the wine body in 5 wine jars in each group is averaged, and then the scores of the same wine body at the time of storage for 30 days, 60 days and 90 days are averaged.

[0065] Sensory evaluation criteria:

[0066] Aroma: the sample is injected into a clean and dry wine tasting cup, the wine cup is shaken gently first, then the nose is smelled, the aroma characteristics are recorded and the score is judged.

[0067] Taste: the sample is injected into a clean and dry wine tasting cup, a small amount of sample (about 2 ml) is drunk into the mouth, the taste is carefully tasted with the taste organ, the taste characteristics are recorded and the score is judged.

[0068] Color: the sample is injected into a clean and dry wine tasting cup, it is observed in bright place, the color, clarity, sediment and suspended matter are recorded and the score is judged.

[0069] Style: whether the product has the style characteristics is judged by tasting the aroma and taste, the strength and weakness are recorded and the score is judged.

[0070] Each item is scored from 0 to 10, and the specific score is shown in Table 2.

[0071] Table 2

[0072]

[0073]

[0074] From the comparison of the blank example and Examples 1-3, it can be seen that the wine jar prepared by the sealing method of the present application for storing wine body can effectively improve the quality of the wine body.

[0075] From the comparison of Example 1, Examples 7-8 and Comparative Example 1, it can be seen that the wine jar prepared by adding yellow water in the sealing mud is used for storing wine body, which can obviously improve the taste.

[0076] From the comparison of Example 1, Examples 4-6 and Comparative Example 2, it can be seen that the wine jar prepared by adding wine tail water into the sealing jar mud is used for storing wine body, and the taste and aroma are obviously improved, and with the addition amount of wine tail water, the cellar effect presents a trend of first rising and then falling.

[0077] From the comparison of Example 1 and Comparative Example 3, it can be seen that the addition of old jar mud obviously speeds up the maturation speed.

[0078] From the comparison of Example 1 and Comparative Example 4, it can be seen that the sealing jar mud is used after fermentation, which obviously improves the cellar effect of the wine body.

[0079] The above is only the preferred embodiment of the present application and is not used to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A wine bottle, characterized in that, The application relates to a wine jar sealing mud and a wine jar sealing method. The wine jar body has a plurality of pores for microorganisms to pass through. The outer wall of the wine jar body is coated with a mud layer. The mud layer comprises wine jar sealing mud. The wine jar sealing mud comprises clay, old cellar mud, water, yellow water, wine tail water, wine starter, a connecting agent and nutrient substances. The wine jar sealing mud comprises, by weight, 40-80 parts of clay, 2-20 parts of old cellar mud, 30-50 parts of water, 10-20 parts of yellow water, 20-30 parts of wine tail water, 10-30 parts of wine starter, 5-40 parts of the connecting agent and 10-30 parts of the nutrient substances. The preparation method of the wine jar sealing mud comprises the following steps: uniformly mixing the components of the wine jar sealing mud, and then fermenting the wine jar sealing mud in a fermentation tank until the wine jar sealing mud is mature. The wine jar sealing method comprises the following steps: S1, binding a hemp rope on the outer wall of the wine jar body; S2, applying the wine jar sealing mud on the outer wall of the wine jar body to form a mud layer covering the outer wall of the wine jar body, and the hemp rope is completely wrapped by the mud layer; S3, drying the mud layer. The S1 comprises the following steps: d1, binding the hemp rope along the circumference of the wine jar body to form a plurality of transversely distributed transverse rope rings, and the radius of the transverse rope ring is greater than that of the corresponding part of the side wall of the wine jar body by 2-5 mm; d2, connecting the plurality of transverse rope rings into a whole by the hemp ropes to form a net structure.

2. The wine bottle of claim 1, wherein, The connecting agent comprises rice husks or straw.

3. The carafe according to claim 1 or 2, characterized in that The old cellar mud, water, yellow water and wine tail water are uniformly mixed first, and then the clay, wine starter, connecting agent and nutrient substances are added for mixing.

4. The wine bottle of claim 3, wherein, During the fermentation, the temperature change in the fermentation tank is observed every 15-20 days, and if the temperature change is less than 5 DEG C, the fermentation tank is covered, and the temperature change in the fermentation tank is continuously observed every 15-20 days.

5. The wine bottle of claim 4, wherein, The thickness of the mud layer is 1-3 cm.

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