Intelligent cellar treading method and application thereof

Abstract

The invention relates to an intelligent cellar treading method and application thereof, and the intelligent cellar treading method comprises the following steps: treading a cellar by adopting a pressing plate, setting the cellar treading depth to be 12-40% of the initial depth of fermented grains, and setting the cellar treading time to be 0.5-1 min / m < 2 >. According to the intelligent cellar treading method provided by the invention, the porosity of the fermented grains is effectively regulated and controlled by optimizing cellar treading parameters, so that the normal fermentation of the fermented grains is ensured, and the wine yield and the superior wine rate of raw wine are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor brewing, and in particular to an intelligent cellar-treading method and application thereof. Background Art

[0002] When the mash of solid-state fermentation of liquor enters the pool, it presents different pore sizes due to the influence of factors such as different cellar pressures, different ingredient ratios, raw material crushing degree and water content entering the pool, which manifests as different looseness in sensory perception. When the surface temperature is high (summer), the larger the porosity of the mash, the higher the air content, which causes undesirable phenomena such as rapid fermentation and rapid temperature rise, affecting the yield and quality of the original liquor. Therefore, it is necessary to select appropriate mash porosity in different seasons (summer and winter) to ensure that the fermentation of mash in the cellar conforms to the temperature change trend of slow first, strong in the middle and slow falling in the end. In the process of mash entering the pool, the cellar stepping link is the key factor affecting the porosity of mash.

[0003] Existing cellar-stepping methods are mainly divided into manual cellar-stepping and intelligent cellar-stepping. Manual cellar-stepping is time-consuming and labor-intensive, and is affected by individual differences. The uniformity of cellar-stepping cannot be guaranteed, resulting in poor production stability. Intelligent cellar-stepping mainly uses the principle of pressure sensors to step on the mash, which is highly efficient and stable.

[0004] The patent (application number 202011054184.1) discloses a cellar-stepping and cellar-lifting integrated device for Luzhou-flavor liquor cellars, which uses a cellar-stepping device to achieve automatic cellar-stepping. The cellar-stepping device includes a rotating mechanism, a lifting mechanism, and a cellar-stepping foot. When stepping on the cellar, the communication module remotely controls the cellar-stepping lifting mechanism to drive the cellar-stepping foot to complete the up and down cellar-stepping action. The two cellar-stepping feet work simultaneously to simulate manual cellar-stepping operations. This invention realizes mechanized cellar-stepping and improves the efficiency of winemaking production.

[0005] The patent (application number 202220639716.6) further upgrades the cellar-stepping device based on the technology of the patent (application number 202011054184.1), increasing the number of pedals from one pair of cellar-stepping feet to multiple pairs of pedals, thereby improving the efficiency of cellar-stepping. At the same time, a pressure sensor is used to detect the pedaling pressure to realize intelligent cellar-stepping.

[0006] The patent (application number 202211525798.2) discloses a cellar treading device for liquor cellars. This device adjusts the cellar treading pressure by changing the number of cellar pressing blocks, and provides different cellar treading forces according to different seasons. Through the above operation, the lees are evenly stressed and the lees surface is flat after treading, thereby improving the cellar treading quality.

[0007] The existing technology mainly improves production efficiency by improving the cellar-stepping equipment. It does not mention the fermentation of the mash after different cellar-stepping methods and the quality of the raw liquor. Therefore, how to adjust the cellar-stepping parameters to make the mash entering the pool reach the optimal porosity, suitable for the fermentation of mash in different seasons, and further improve the raw liquor yield and quality liquor rate is a technical problem that needs to be urgently solved in this field. Summary of the invention

[0008] In order to solve the above technical problems, the present invention provides an intelligent cellar-treading method and its application. The intelligent cellar-treading method provided by the present invention effectively controls the porosity of the fermented grains by optimizing the cellar-treading parameters, thereby ensuring the normal fermentation of the fermented grains and improving the yield and quality rate of the original wine.

[0009] To achieve this object, the present invention adopts the following technical solutions:

[0010] In a first aspect, the present invention provides an intelligent cellar-stepping method, which comprises: using a pressing plate to step on the cellar, setting the stepping depth to 12-40% of the initial depth of the mash (for example, it can be 12%, 15%, 20%, 25%, 30%, 35%, 40%, etc.), and the stepping time is 0.5-1 min / m 2 (For example, it can be 0.5min / m 2 、0.6min / m 2 、0.8min / m 2 、1min / m 2 wait).

[0011] The existing technology pays more attention to the impact of cellar-stepping equipment on production efficiency, but ignores the impact of different cellar-stepping methods on the later fermentation of fermented grains and the quality of raw wine in the actual cellar-stepping process. The intelligent cellar-stepping method provided by the present invention optimizes the cellar-stepping parameters to effectively control the porosity of fermented grains, thereby ensuring the normal fermentation of fermented grains and improving the yield and quality rate of raw wine.

[0012] The present invention relates the porosity after cellar treading to the quality of the original liquor after late fermentation, which helps to improve the subsequent fermentation effect by adjusting parameters in the cellar treading stage, and provides guidance value for the actual production of liquor.

[0013] Preferably, the descending rate of the pressure plate when stepping on the cellar is 0.5-5 cm / s (for example, it can be 0.5 cm / s, 1 cm / s, 2 cm / s, 3 cm / s, 4 cm / s, 5 cm / s, etc.), preferably 1-3 cm / s.

[0014] Preferably, the cellar-trampling is a rate gradient cellar-trampling.

[0015] Preferably, in the rate gradient cellar stepping, each descent of the pressing plate is divided into 2-4 stages (for example, it can be 2, 3, 4), and the descent rate of the pressing plate in each stage is independently selected from 0.5-5cm / s (for example, it can be 0.5cm / s, 1cm / s, 2cm / s, 3cm / s, 4cm / s, 5cm / s, etc.).

[0016] Preferably, in the rate gradient cellar stepping, the cellar stepping rate of the pressing plate decreases stepwise in each stage.

[0017] In the prior art, the pressing plate in the cellar-stepping process conventionally descends at a uniform speed. When the pressing plate descends to the target depth, the mash will rebound, so that the mash forms a compact structure only on the surface. This cellar-stepping method ignores the influence of the pressing plate on the texture of the mash during the cellar-stepping process, which easily causes uneven porosity in the mash. The cellar-stepping method with a rate gradient descent adopted in the present invention makes the mash shrink regularly, so that the mash forms a relatively compact whole. This method effectively solves the above-mentioned defects, can further improve the cellar-stepping effect, and is beneficial to the later fermentation process, thereby improving the wine yield and the rate of high-quality wine.

[0018] Preferably, the rate gradient cellar stepping includes two stages: in the first stage, the pressing plate descends to 40-60% (for example, 40%, 45%, 50%, 55%, 60%, etc.) of the target cellar stepping depth at a rate of 2.5-3.5 cm / s, for example, 2.5 cm / s, 2.6 cm / s, 2.8 cm / s, 3 cm / s, 3.2 cm / s, 3.4 cm / s, 3.5 cm / s, etc.); in the second stage, the pressing plate descends to the target cellar stepping depth at a rate of 1.5-2.5 cm / s (for example, 1.5 cm / s, 1.6 cm / s, 1.8 cm / s, 2 cm / s, 2.2 cm / s, 2.4 cm / s, 2.5 cm / s, etc.).

[0019] Preferably, the rate gradient cellar stepping includes three stages: in the first stage, the pressing plate is lowered to 30-40% (for example, 30%, 32%, 24%, 36%, 38%, 40%, etc.) of the target cellar stepping depth at a rate of 2.5-3.5 cm / s (for example, 2.5 cm / s, 2.6 cm / s, 2.8 cm / s, 3 cm / s, 3.2 cm / s, 3.4 cm / s, 3.5 cm / s, etc.); in the second stage, the pressing plate is lowered to 30-40% (for example, 30%, 32%, 24%, 36%, 38%, 40%, etc.) of the target cellar stepping depth at a rate of 1.5-2.5 cm / s (for example, 1.5 cm / s, 1.6 cm / s, etc.); m / s, 1.8cm / s, 2cm / s, 2.2cm / s, 2.4cm / s, 2.5cm / s, etc.) to 60-70% (for example, 60%, 62%, 64%, 66%, 68%, 70%, etc.) of the target cellar depth; in the third stage, the pressure plate descends to the target cellar depth at a rate of 0.5-1.5cm / s (for example, 0.5cm / s, 0.6cm / s, 0.8cm / s, 1cm / s, 1.2cm / s, 1.4cm / s, 1.5cm / s, etc.).

[0020] Preferably, the pressure applied by stepping on the cellar is 500-1200N (for example, it may be 500N, 600N, 800N, 1000N, 1200N, etc.), preferably 600-1000N.

[0021] Preferably, the number of the pressing plates is 1-4 (for example, 1, 2, 3, 4, etc.).

[0022] Preferably, the size of the pressing plate is (20-40) cm×(70-90) cm.

[0023] The above-mentioned value in (20-40) cm may be, for example, 20 cm, 25 cm, 30 cm, 35 cm, 40 cm, etc.; the value in (70-90) cm may be, for example, 70 cm, 75 cm, 80 cm, 85 cm, 90 cm, etc.

[0024] Preferably, the grain-to-mashed wine ratio of the mash is 1:(3-5) (for example, it may be 1:3, 1:3.4, 1:3.8, 1:4, 1:4.4, 1:4.8, etc.).

[0025] Preferably, the initial depth of the fermented grains is 40-60 cm (for example, it may be 40 cm, 45 cm, 50 cm, 55 cm, 60 cm, etc.).

[0026] Preferably, the intelligent cellar-trampling method comprises:

[0027] (1) mixing grain and fermented grains at a grain-to-fermented grain ratio of 1:(3-5), boiling, adding water, adding koji, and then injecting into a wine cellar, and then leveling to obtain a fermented grain with an initial depth of 40-60 cm;

[0028] (2) Use a pressure plate to step on the cellar, set the stepping depth to 12-40% of the initial depth of the mash, and the stepping time to 0.5-1 min / m 2 The cellar stepping is a rate gradient type cellar stepping, in which the pressing plate descends in 2-4 stages each time, and the descending rate of the pressing plate in each stage is independently selected from 0.5-5cm / s.

[0029] In a second aspect, the present invention provides an application of the intelligent cellar-trampling method according to the first aspect in the preparation of liquor.

[0030] Compared with the prior art, the present invention has at least the following beneficial effects:

[0031] The intelligent cellar-treading method provided by the present invention can effectively control the porosity of the fermented grains by optimizing the cellar-treading parameters, thereby ensuring the normal fermentation of the fermented grains and improving the yield and quality rate of the original wine.

[0032] In the preferred embodiment, the present invention can effectively improve the cellar-traveling effect by further adopting a cellar-traveling rate gradient reduction type cellar-traveling procedure, and further increase the rate of high-quality wine on the basis of ensuring the original wine yield. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a schematic diagram of the intelligent cellar.

[0034] Figure 2 This is a schematic diagram of six-point sampling in the cellar.

[0035] Figure 3 This is the temperature rise curve of fermentation mash with different porosity. DETAILED DESCRIPTION

[0036] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and through specific implementation methods. However, the following examples are only simplified examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0037] Example 1

[0038] This embodiment provides an intelligent cellar-treading method for fermented grains, comprising the following steps:

[0039] (1) Mix grain and mash at a grain-mash ratio of 1:4 and inject them into a cellar (2.5 m long and 2.5 m wide) to obtain a mash with an initial depth of about 40 cm;

[0040] (2) Two intelligent pressing plates with a size of 30 cm × 80 cm were used to apply a pressure of 800 N for cellar treading. The cellar treading program was set as follows: the pressing plate was lowered at an initial rate of 3 cm / s to a cellar treading depth of 5 cm; the cellar treading rate was adjusted to 2 cm / s and continued to be lowered to a cellar treading depth of 10 cm; the cellar treading rate was adjusted to 1 cm / s and continued to be lowered to a cellar treading depth of 15 cm (37.5% of the initial depth of the mash), and the cellar treading was completed after 5 minutes.

[0041] The schematic diagram of the intelligent cellar is as follows: Figure 1 As shown, A and B represent pressing plates, A1-A4 are the order and number of times that plate A is pressed; B1-B4 are the order and number of times that plate B is pressed; the green arrow indicates the direction of movement.

[0042] Example 2

[0043] This embodiment provides an intelligent cellar-treading method for fermented grains, comprising the following steps:

[0044] (1) Mix grain and mash at a grain-mash ratio of 1:3 and inject them into a cellar (2.5 m long and 2.5 m wide) to obtain a mash with an initial depth of about 40 cm;

[0045] (2) Two intelligent pressing plates with a size of 30 cm × 80 cm were used to apply a pressure of 800 N for cellar treading. The cellar treading program was set as follows: the pressing plate was lowered at an initial rate of 3 cm / s to a cellar treading depth of 5 cm; the cellar treading rate was adjusted to 2 cm / s and continued to be lowered to a cellar treading depth of 10 cm; the cellar treading rate was adjusted to 1 cm / s and continued to be lowered to a cellar treading depth of 15 cm (37.5% of the initial depth of the mash), and the cellar treading was completed after 5 minutes.

[0046] Example 3

[0047] This embodiment provides an intelligent cellar-treading method for fermented grains, comprising the following steps:

[0048] (1) Mix grain and mash at a grain-mash ratio of 1:4 and inject them into a cellar (2.5 m long and 2.5 m wide) to obtain a mash with an initial depth of about 40 cm;

[0049] (2) Two intelligent pressing plates with a size of 30 cm × 80 cm were used to apply a pressure of 800 N for cellar treading. The cellar treading program was set as follows: the pressing plate was lowered at an initial rate of 3 cm / s to a cellar treading depth of 3 cm; the cellar treading rate was adjusted to 2 cm / s and continued to be lowered to a cellar treading depth of 6 cm; the cellar treading rate was adjusted to 1 cm / s and continued to be lowered to a cellar treading depth of 10 cm (25% of the initial depth of the mash), and the cellar treading was completed after 5 minutes.

[0050] Example 4

[0051] This embodiment provides an intelligent cellar-treading method for fermented grains, comprising the following steps:

[0052] (1) Mix grain and mash at a grain-mash ratio of 1:3 and inject them into a cellar (2.5 m long and 2.5 m wide) to obtain a mash with an initial depth of about 40 cm;

[0053] (2) Two intelligent pressing plates with a size of 30 cm × 80 cm were used to apply a pressure of 800 N for cellar treading. The cellar treading program was set as follows: the pressing plate was lowered at an initial rate of 2.5 cm / s to a cellar treading depth of 3 cm; the cellar treading rate was adjusted to 1.5 cm / s and continued to be lowered to a cellar treading depth of 6 cm; the cellar treading rate was adjusted to 0.5 cm / s and continued to be lowered to a cellar treading depth of 10 cm (25% of the initial depth of the mash); the cellar treading was completed after 6 minutes.

[0054] Example 5

[0055] This embodiment provides an intelligent cellar-treading method for fermented grains, comprising the following steps:

[0056] (1) Mix grain and mash at a grain-mash ratio of 1:4 and inject them into a cellar (2.5 m long and 2.5 m wide) to obtain a mash with an initial depth of about 40 cm;

[0057] (2) Two intelligent pressing plates with a size of 30 cm × 80 cm were used to apply a pressure of 800 N for cellar treading. The cellar treading program was set as follows: the pressing plate was lowered at an initial rate of 3 cm / s to a cellar treading depth of 3 cm; the cellar treading rate was adjusted to 2 cm / s, and continued to be lowered to a cellar treading depth of 5 cm (12.5% ​​of the initial depth of the mash), and the cellar treading was completed after 4 minutes.

[0058] Example 6

[0059] This embodiment provides an intelligent cellar-treading method for fermented grains, comprising the following steps:

[0060] (1) Mix grain and mash at a grain-mash ratio of 1:3 and inject them into a cellar (2.5 m long and 2.5 m wide) to obtain a mash with an initial depth of about 40 cm;

[0061] (2) Two intelligent pressing plates with a size of 30 cm × 80 cm were used to apply a pressure of 800 N for cellar treading. The cellar treading program was set as follows: the pressing plate was lowered at an initial rate of 2.5 cm / s to a cellar treading depth of 3 cm; the cellar treading rate was adjusted to 2 cm / s, and continued to descend to a cellar treading depth of 5 cm (12.5% ​​of the initial depth of the mash), and the cellar treading was completed after 5 minutes.

[0062] Example 7

[0063] This embodiment provides an intelligent cellar-treading method for mash, which differs from Embodiment 3 only in that, in step (1), the grain-to-mash ratio is 1:5, and the rest is referred to Embodiment 3.

[0064] Example 8

[0065] The present embodiment provides an intelligent cellar-stepping method for mash, which differs from the embodiment 3 only in that, in step (2), the cellar-stepping program is set: the pressing plate is lowered at an initial rate of 1 cm / s to a cellar-stepping depth of 3 cm; the cellar-stepping rate is adjusted to 2 cm / s, and the cellar-stepping depth is continued to be 6 cm; the cellar-stepping rate is adjusted to 3 cm / s, and the cellar-stepping depth is continued to be 10 cm. For other matters, refer to the embodiment 3.

[0066] Example 9

[0067] This embodiment provides an intelligent cellar-stepping method for mash, which differs from Embodiment 3 only in that, in step (2), a cellar-stepping program is set: the pressing plate descends at a constant rate of 2 cm / s to a cellar-stepping depth of 10 cm, and the rest is referred to Embodiment 3.

[0068] Comparative Example 1

[0069] This comparative example provides an intelligent cellar-stepping method for fermented mash, which differs from Example 3 only in that the cellar-stepping program is set in step (2): the pressing plate is lowered at an initial rate of 3 cm / s to a cellar-stepping depth of 2 cm; the cellar-stepping rate is adjusted to 2 cm / s, and continues to descend to a cellar-stepping depth of 3 cm (7.5% of the initial depth of the fermented mash), and the rest is referred to Example 3.

[0070] Comparative Example 2

[0071] This comparative example provides an intelligent cellar-stepping method for fermented mash, which differs from Example 1 only in that the cellar-stepping program is set in step (2): the pressing plate descends to a cellar-stepping depth of 8 cm at an initial rate of 3 cm / s; the cellar-stepping rate is adjusted to 2 cm / s, and continues to descend to a cellar-stepping depth of 16 cm; the cellar-stepping rate is adjusted to 1 cm / s, and continues to descend to a cellar-stepping depth of 20 cm (50% of the initial depth of the fermented mash), and the rest is referred to Example 3.

[0072] Test Example 1

[0073] Fermented grains performance and wine production performance test

[0074] Test method:

[0075] (1) Bulk density, moisture and porosity test

[0076] After the cellar is stepped on, six points are selected from the middle layer of the cellar ( Figure 2 ) Use a circular knife to take samples. The six points include the four corners of the rectangular cellar plane and two positions in the middle of the diagonal.

[0077] When sampling, press the stainless steel ring knife with the blade facing downward steadily into the mash, making sure that the knife body does not swing left and right. When the mash fills the upper end of the ring knife, clean the surrounding mash, take out the ring knife, and use a sharp soil-cutting knife to cut off the excess mash at both ends of the ring knife, so that the volume of the mash in the ring knife is equal to the volume of the ring knife (V 环刀 ) consistent; after wiping the mash outside the ring knife, put all the mash inside the ring knife into the sample bag and weigh it on an electronic balance (accurate to 0.01 g) to obtain the bulk density of the wet mash (M 湿酒醅 ).

[0078] When calculating the porosity, the water content (W 水 ) and specific gravity (d), combined with the volume composition of the wet mash in the ring knife: the volume of the dry mash (V 干酒醅 ), the volume of water (V 水 ) and the volume occupied by the pores (V 孔隙 ), and the volume ratio of the voids in the mash, i.e. the porosity (p), was calculated.

[0079] (2) Testing of wine yield, quality wine rate and premium grade rate

[0080] After treading the cellar, the subsequent fermentation process will continue. After obtaining the raw wine, the wine yield and the quality wine rate will be calculated.

[0081] The test results of the performance of the fermented grains and the subsequent wine quality in the above embodiments are summarized in Table 1.

[0082] Table 1

[0083]

[0084] The test results show that:

[0085] (1) It can be seen from Examples 1 to 9 that the porosity of the mash obtained by the present invention is moderate through the reasonable optimization of the cellar treading parameters, which is convenient for the subsequent fermentation process and can effectively improve the rate of high-quality wine while ensuring a high wine yield. In the preferred embodiment, the wine yield reaches more than 30%, and the rate of high-quality wine reaches more than 23%.

[0086] (2) By comparing Example 3 with Example 1, it can be seen that when the cellar depth is 15 cm, the mash tends to be compact and has a smaller porosity. Although the obtained high-quality wine rate is higher, the wine yield is reduced and the economic value is reduced;

[0087] By comparing Example 3 with Examples 8-9, it can be seen that the present invention adopts a cellar-trampling procedure with a step-by-step reduction in gradient rate, which can further improve the cellar-trampling effect and increase the rate of high-quality wine while increasing the wine yield.

[0088] (3) By comparing Example 1 with Comparative Examples 1-2, it can be seen that when the cellar depth is too large or too small, it is not conducive to the later fermentation process and cannot meet the needs of higher wine yield and high-quality wine rate.

[0089] Test Example 2

[0090] Fermentation temperature monitoring

[0091] After the cellar is stepped on, the fermentation process is continued and the temperature change of the mash during the cellar fermentation process is monitored in real time. The temperature of Example 1-9 and Comparative Example 1-2 at 1 day, 3 days, 6 days, 9 days, 12 days, and 15 days of fermentation is recorded. The influence of porosity on microbial metabolism and fermentation process is analyzed through the temperature rise curve.

[0092] The temperature change results of the fermented grains are as follows: Figure 3 As shown, the results show:

[0093] In Example 1-2, when the ingredient ratio is 1:4 and 1:3, the cellar stepping depth is set to 15 cm. The more compacted the mash is, the porosity is 20.96% and 22.95% respectively, resulting in a decrease in the air content in the mash and a slower fermentation temperature rise. On the 9th day, the mash temperature rose by only 1.8°C and 1.7°C; the temperature gradually rose after 9 days, and the early fermentation was relatively slow.

[0094] In Example 3-4, when the proportion of ingredients was 1:4 and 1:3, and the depth of the cellar was reduced to 10 cm, the porosity was 26.25% and 28.62%, respectively, and the heating time was gradually advanced, with the temperature increasing significantly after 6 days and 3 days, respectively.

[0095] In Examples 5-6, when the proportion of ingredients was 1:4 and 1:3, and the depth of the cellar was reduced to 5 cm, the porosity was 30.46% and 32.43%, respectively, and the temperature increased significantly after 3 days.

[0096] In Example 7, when the ingredient ratio is 1:5, the stepping depth is set to 10 cm, the amount of mash increases, the porosity increases, and the porosity is 34.35%. In 3 days, the temperature rises by 2.6°C. Compared with Examples 5-6 (30.46% and 32.43%), the heating time is further advanced.

[0097] In Examples 8-9, when the gradient rate decreasing cellar treading method is not adopted, the mash after cellar treading will have a rebound phenomenon and the porosity will increase. In Examples 8 and 9, the porosity is 29.00% and 31.90% respectively, and the temperature rises significantly after 3 days.

[0098] In Comparative Example 1-2, when the cellar treading depth was too low and the porosity of the mash was too large, the temperature rose by 6.8°C in 3 days, and the heating rate was very fast; when the cellar treading depth was too high, the porosity of the mash was too small, the mash was relatively compact, and the heating rate was slow. The temperature rose after 9 days, and the temperature did not exceed 30°C on the 15th day.

[0099] Based on the above results, it can be concluded that different porosities will be obtained under different grain-to-mash ratios and cellar-stepping depths, which will affect the temperature rise of the later mash fermentation. When the cellar-stepping depth is preferably 5-10cm (12.5-25% of the initial depth of the mash) and a gradient rate-decreasing cellar-stepping method is adopted, it is more conducive to the later fermentation process.

[0100] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. An intelligent cellar-trampling method, characterized in that: The intelligent cellar-stepping method comprises: using a pressing plate to step on the cellar, setting the stepping depth to be 12-40% of the initial depth of the fermented grains, and the stepping time to be 0.5-1 min / m 2 .

2. The intelligent cellar-trampling method according to claim 1, characterized in that: The descending rate of the pressing plate during the cellar step is 0.5-5 cm / s, preferably 1-3 cm / s.

3. The intelligent cellar-trampling method according to claim 1 or 2, characterized in that: The cellar-trampling is a rate gradient cellar-trampling; Preferably, in the rate gradient kiln stepping, each descent of the pressing plate is divided into 2-4 stages, and the descent rate of the pressing plate in each stage is independently selected from 0.5-5 cm / s.

4. The intelligent cellar-trampling method according to claim 3 is characterized in that: In the described rate gradient cellar stepping, the cellar stepping rate of the pressing plate decreases stepwise in each stage.

5. The intelligent cellar-trampling method according to claim 4 is characterized in that: The rate gradient cellar stepping method includes two stages: in the first stage, the pressing plate is lowered to 40-60% of the target cellar stepping depth at a rate of 2.5-3.5 cm / s; In the second stage, the pressing plate descends to the target cellar depth at a rate of 1.5-2.5 cm / s; Preferably, the rate gradient cellar stepping includes three stages: in the first stage, the pressing plate is lowered to 30-40% of the target cellar stepping depth at a rate of 2.5-3.5 cm / s; In the second stage, the pressing plate is lowered to 60-70% of the target cellar depth at a rate of 1.5-2.5 cm / s; in the third stage, the pressing plate is lowered to the target cellar depth at a rate of 0.5-1.5 cm / s.

6. The intelligent cellar-trampling method according to any one of claims 1 to 5, characterized in that: The pressure applied by stepping on the cellar is 500-1200N, preferably 600-1000N; Preferably, the number of the pressing plates is 1-4; Preferably, the size of the pressing plate is (20-40) cm×(70-90) cm.

7. The intelligent cellar-trampling method according to any one of claims 1 to 6, characterized in that: The grain-to-mash ratio of the fermented grains is 1:(3-5).

8. The intelligent cellar-trampling method according to any one of claims 1 to 7, characterized in that: The initial depth of the fermented grains is 40-60 cm.

9. The intelligent cellar-trampling method according to any one of claims 1 to 8, characterized in that: The intelligent cellar-trampling method comprises: (1) mixing grain and fermented grains at a grain-to-fermented grain ratio of 1:(3-5), boiling, adding water, adding koji, and then injecting into a wine cellar, and then leveling to obtain a fermented grain with an initial depth of 40-60 cm; (2) Use a pressure plate to step on the cellar, set the stepping depth to 12-40% of the initial depth of the mash, and the stepping time to 0.5-1 min / m 2 The cellar stepping is a rate gradient type cellar stepping, in which the pressing plate descends in 2-4 stages each time, and the descending rate of the pressing plate in each stage is independently selected from 0.5-5cm / s.

10. Application of the intelligent cellar-trampling method according to any one of claims 1 to 9 in the preparation of liquor.

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