Maotai-flavor liquor cellar period production environment maintenance method

Abstract

The invention belongs to the technical field of wine making, and relates to a Maotai-flavor white wine cellar period production environment maintenance method which is characterized by comprising the following steps: (1) preparing a maintenance liquid which is obtained by mixing Daqu and clear water; (2) splashing the maintenance liquid into a cellar period production environment; (3) after the maintenance liquid is splashed, the tail liquor is splashed into the cellar period production environment. According to the maintenance method for the Maotai-flavor liquor cellar period production environment, through the technical scheme that the maintenance liquid containing the yeast and the tail liquor are splashed to the liquor production environment, the number and variety of microorganisms in the liquor production environment are increased, the microorganism stability of the liquor production environment in the production neutral period is maintained, the number of saccharomycetes is increased, and the yield of the Maotai-flavor liquor is increased. The production of alcoholase, esterifying enzyme, alcohol and lipid substances is facilitated, and the liquor yield and quality of liquor production are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a method for maintaining the production environment of Maotai-flavor liquor in a cellar period. Background Art

[0002] Maotai-flavor liquor has the characteristics of "prominent Maotai aroma, mellow body, long aftertaste, and long-lasting aroma in the empty cup", thanks to the important role played by microorganisms in the production process of Maotai-flavor liquor. Microorganisms first convert starch in the raw materials into sugar, and then use sugar to convert it into alcohol. At the same time, they metabolize some aromatic ester compounds. These substances give Maotai liquor a unique flavor and taste, so microorganisms are of great significance to the production of Maotai-flavor liquor. Microorganisms are required in all links of wine production, such as air drying operation, saccharification stacking, and cellar fermentation. The interaction with microorganisms in these processes is inseparable, especially in the process of high-temperature stacking, the microorganisms multiply in an order of magnitude. The saccharification pile collects a large number of microorganisms in the air. With the completion of the saccharification pile stacking, a large number of microorganisms attach to the mash and enter the sealed cellar. During the cellar period when no production activities are carried out, the number of microorganisms in the air and production site in the factory building is greatly reduced, which is prone to the risk of the stability of microorganisms in the internal and external air being destroyed, which is not conducive to the next round of production. Summary of the invention

[0003] In order to solve one of the above problems, a method for maintaining the production environment of Maotai-flavor liquor in the cellar period is provided to improve the liquor production environment and improve the liquor production quality, comprising the following steps:

[0004] (1) preparing a curing solution, wherein the curing solution is obtained by mixing Daqu and clean water;

[0005] (2) Sprinkling the curing liquid into the cellar production environment;

[0006] (3) After the curing liquid is poured, the tail wine is poured into the cellar production environment;

[0007] Wherein, the alcohol content of the tail wine is 2%-12% vol.

[0008] In some embodiments, the method for preparing the curing solution includes: mixing Daqu and clean water in a mass ratio of 1:(3-6) and stirring evenly, letting it stand and filtering to obtain the curing solution.

[0009] In some embodiments, the temperature of the clean water is 25°C to 45°C.

[0010] In some embodiments, the standing time is 24 hours.

[0011] In some embodiments, on the 4th, 3rd and 2nd day before the start of production, high-quality koji powder and clean water are mixed and stirred in a mass ratio of 1:5 every day, wherein the clean water needs to be heated to 35°C, and squeezed by hand to ensure that there are no lumps or lumps. The mixture is allowed to stand for 24 hours, and the koji powder is filtered to obtain the curing solution.

[0012] In some embodiments, the amount of the curing liquid sprayed into the liquor production environment is 0.3-0.7 kg / ㎡.

[0013] In some embodiments, the amount of the curing liquid sprayed into the liquor production environment is 0.5 kg / ㎡.

[0014] In some embodiments, the method according to claim 1 is characterized in that in step (2), the amount of the curing liquid sprayed is 0.3-0.7 kg / m2.

[0015] In some embodiments, the amount of the tail liquor sprayed into the liquor production environment is 0.5kg / ㎡-2kg / ㎡.

[0016] In some embodiments, the amount of the tail liquor sprayed into the liquor production environment is 1kg / ㎡-1.5kg / ㎡.

[0017] In some embodiments, the amount of the tail liquor sprayed into the liquor production environment is 1 kg / ㎡.

[0018] In some embodiments, the alcohol content of the tail wine is 5%-8% vol.

[0019] In some embodiments, in step (2), the method of spraying the curing liquid includes: spraying the curing liquid into the cellar production environment during the high daily temperature period from the 2nd to the 4th day before formal production.

[0020] In some embodiments, the frequency of spraying the curing liquid is once a day or twice a day.

[0021] In some embodiments, the spraying method is spraying with a scoop or a watering can.

[0022] In some embodiments, the curing liquid and tail wine are sequentially sprinkled into the cellar production environment during the high daytime temperature period within 2-4 days before production.

[0023] In some embodiments, in step (3), the method of spraying the tail wine includes: spraying the tail wine into the cellar production environment during the high daily temperature period from the 2nd to the 4th day before the formal production.

[0024] In some embodiments, the frequency of splashing the tail wine is once a day.

[0025] In some embodiments, the high daytime temperature period includes between 13:00 p.m. and 15:00 p.m.

[0026] Preferably, the curing liquid and tail wine are sprinkled in sequence into the cellar production environment between 13:00 p.m. and 15:00 p.m. 2-4 days before production.

[0027] In some embodiments, during the high daytime temperature periods on the 4th, 3rd and 2nd day before production, the curing liquid and tail liquor are respectively sprinkled into the liquor production environment.

[0028] In some embodiments, in step (2), before spraying the curing liquid, the residual mash from the previous round in the production environment is cleared.

[0029] In some embodiments, the production environment includes a drying hall, a steamer area, and a cellar area.

[0030] The curing method of the production environment of Maotai-flavor liquor in the cellar stage of the present application increases the number of bacteria and yeasts in the air and saccharification pile of the liquor production environment after curing by sprinkling the prepared curing liquid and tail liquor with an alcohol content of 2%-12% into the production environment of the cellar stage, thereby maintaining the microbial stability of the liquor production environment, facilitating the production of alcohol amylase, esterification enzyme, alcohol and lipid substances by corresponding microorganisms during the fermentation process, and improving the yield and quality of liquor production. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a schematic diagram of the microbial sampling points in Plant 10# and Plant 11#;

[0032] Figure 2 This is the wine production of the 10# and 11# plants from the third to the seventh round;

[0033] Figure 3 The wine quality of the 10# and 11# plants;

[0034] Figure 4 The average wine output rate and average high-quality rate of Factory 10# and Factory 11# are shown. DETAILED DESCRIPTION

[0035] The technical solution of the present invention is further described below by specific embodiments, which do not limit the protection scope of the present invention. Some non-essential modifications and adjustments made by others based on the concept of the present invention still fall within the protection scope of the present invention.

[0036] Embodiment 1: A method for maintaining the production environment of Maotai-flavor liquor in the cellar period. This embodiment takes the production of Maotai-flavor liquor as an example, and maintains the Maotai-flavor liquor production environment during the cellar period. In the brewing process of Maotai-flavor liquor, there are usually multiple rounds of fermentation. After each fermentation, the fermented solid matter is placed in a specific cellar for sealed storage. Usually, there is a certain idle period after the end of the previous fermentation and before the start of the next fermentation. The number of microorganisms in the environment is greatly reduced during this idle period, and the stability of the microorganisms is at risk of being destroyed, which is not conducive to the next round of production. Therefore, the method described in this embodiment uses the method of spraying curing liquid and tail wine into the liquor production environment before starting the next round of solid matter fermentation to maintain the liquor production environment in the 10# factory building, thereby maintaining the stability of the microorganisms. The specific scheme adopted is as follows:

[0037] 1. Prepare the curing solution: After the completion of one round of production and before the start of the second round of production, on the 4th, 3rd and 2nd day before the cellar period (the first round of cellar period), mix high-quality koji powder and clean water in a ratio of 1:5 every day, where the clean water needs to be heated to 35°C, stir and mix evenly, knead by hand to ensure that there are no lumps or lumps, let it stand for 24 hours, and filter the koji powder to obtain the curing solution;

[0038] 2. Spray curing liquid: clean up the residual mash in the drying hall, steamer area and cellar area of ​​10# plant, and use a ladle to spray curing liquid on the production site from 13:00 to 15:00 every day. Spray the drying hall, steamer area and cellar area in a ratio of 3:1:1, and the specific amount is 0.5kg / ㎡;

[0039] 3. Sprinkle the tail liquor: Use a watering can to sprinkle the 120kg 5% vol tail liquor retained from the previous round in the drying hall, steamer area, and cellar area at a rate of 1kg / ㎡.

[0040] 4. Sampling verification and analysis:

[0041] 1) Microbial sampling in the factory: 24 hours after the tail wine is splashed, sampling is carried out at multiple sampling points in the factory to detect the number of microorganisms, including bacteria and yeast.

[0042] The factory uses Figure 1 The diagonal point distribution method shown in the figure sets three sampling points to collect microorganisms in the air at these points. The sampling heights are 0m and 1.5m, with a total of 6 samples. Among them, A, B, and C are the air at the diagonal of the maintenance workshop at 1.5m from the ground, and A1, B1, and C1 are the air at the diagonal of the maintenance workshop at 0mc from the ground.

[0043] The sampling method is natural sedimentation method: place bacteria and yeast agar plates at each sampling point and open the plate cover to expose for 5-10 minutes. 3)=N×50000 / (A×T). N represents the number of colonies on all plates, T represents the exposure time of the plate (min), and A represents the area of ​​the plate (cm 2 ). After sampling, place the plate in a bacterial culture dish in a constant temperature box at 35-38℃ for 48 hours and observe the results; place the yeast culture dish in a constant temperature box at 25-28℃ for 48 hours and observe the results; and count the number of bacteria.

[0044] 2) Sampling of microorganisms in saccharification piles: After the tail wine is poured, the number of microorganisms in the first saccharification pile for the next round (i.e. the second round) of brewing is sampled. The specific sampling method is: before the saccharification pile is put into the cellar, one sample is collected from the center and surface of the upper, middle and lower layers of the fermented mash. The six samples are mixed into one comprehensive sample, and the number of bacteria and yeast in the sample is measured. The results are as follows:

[0045] Table 1 Microbiological status of 10# plant after one round of cellar maintenance

[0046]

[0047] Comparative Example 1: This comparative example is based on Example 1 and explores the effect of the method described in Example 1 on the microorganisms of the plant and the saccharification pile. The difference from Example 1 is that the microorganisms of the plant and the saccharification pile of the first round of unmaintained plant 10# are sampled; the comparative example comprises the following steps:

[0048] 1. Obtain the microbial status of the first round of cellaring in the 10# plant:

[0049] In the 10# plant, sampling verification analysis was performed on the plant microorganisms before maintenance during the cellar period after the completion of the first round of production and before the start of the second round of production. The sampling method was the same as in Example 1;

[0050] 2. Obtain the microbial status of the first round of saccharification pile in plant 10#

[0051] The microorganisms of the first saccharification pile in the first round of wine roasting without production environment maintenance were sampled, and the sampling point and sampling method were the same as those in Example 1.

[0052] The results of microbial sampling in the plant and saccharification pile are as follows:

[0053] Table 2 Microbiological conditions of the plant and saccharification pile in the 10# plant before the first round of pit maintenance

[0054]

[0055] Table 2 shows the microbial conditions of the 10# plant before maintenance and the microbial conditions of a round of saccharification piles before maintenance. Compared with the microbial conditions in Example 1, the number of yeast and bacteria in the plant and saccharification piles before maintenance are lower than those in the plant and saccharification piles after maintenance. It can be seen that maintaining the plant environment can increase the content of bacteria and yeast in the plant environment and saccharification piles.

[0056] Embodiment 2: This embodiment is based on embodiment 1, and is different from embodiment 1 in that the production environment is the production environment of the cellar period (i.e., the second round of cellar period) after the second round of production is completed and before the third round of production begins, and the microorganisms of the plant and the saccharification pile are detected after maintenance, and the steps are as follows:

[0057] 1. Maintain the production environment of the second round of cellaring in the 10# plant: the method is the same as that in Example 1;

[0058] 2. Obtaining the microbial status of the second round of cellaring in the 10# plant: the method is the same as in Example 1;

[0059] 3. Obtaining the microbial status of the first saccharification pile in the third round of the 10# plant: the method is the same as that in Example 1;

[0060] 4. Test the wine production of the three rounds of the 10# plant. The wine production refers to the amount of basic new wine or base wine put into storage after each round of production process.

[0061] The results of microbial sampling in the plant and saccharification pile are as follows:

[0062] Table 310# Microbiological Conditions after Second Round of Cellar Maintenance

[0063]

[0064] Comparative Example 2: This comparative example is based on Example 2, and explores the effect of the maintenance method described in Example 2 on the microorganisms of the plant and saccharification pile in this round. The difference from Example 1 is that the time for measuring the plant microorganisms is before the second round of cellar maintenance of the production environment. At the same time, the plant microorganisms of the second round of cellar maintenance of the 11# plant in rounds 1 to 7 were also measured, including the following steps:

[0065] 1. Obtaining the microbial situation of the plant 10# before the second round of cellar maintenance: Sampling and verification analysis were performed on the number of plant microorganisms before the cellar maintenance after the second round of production was completed and before the third round of production began. The sampling point and sampling method were the same as those in Example 1;

[0066] 2. Obtaining the microbial conditions of the 11# plant before the second round of cellar maintenance: The 11# plant did not carry out environmental maintenance for liquor production in rounds 1 to 7. The number of plant microorganisms in the 11# plant during the cellar period after the second round of production was completed and before the third round of production began was sampled and verified and analyzed. The sampling point and sampling method were the same as those in Example 1.

[0067] 3. Test the wine production of plant No. 11 in three rounds.

[0068] The results are as follows:

[0069] In plant 10#, the results are as follows:

[0070] Table 4 Microbiological conditions of the 10# plant before the second round of cellar maintenance

[0071]

[0072] Table 5 Microbial status of the second round of pits in plant 11#

[0073]

[0075] It can be seen from the data in Tables 3, 4 and 5 that by comparing the number and types of bacteria and yeasts before and after the second round of cellar maintenance in the 10# plant, it was found that the number and types of bacteria and yeasts increased after maintenance; by comparing the number and types of bacteria and yeasts in the 10# plant after the second round of cellar maintenance and in the 11# plant before the second round of cellar maintenance, it was found that the number and types of bacteria and yeasts in the maintained 10# plant were increased compared with the unmaintained 11# plant; it can be seen that the maintenance method of the present application can increase the number and types of bacteria and yeasts.

[0076] Embodiment 3: In the 10# plant, the cellar period (i.e., the third cellar period) after the third round of production is completed and before the fourth round of production begins is maintained, and the maintenance effect is detected, comprising the following steps:

[0077] 1. Maintain the production environment of the 10# plant during the three rounds of cellaring: the method is the same as that of Example 1;

[0078] 2. Obtaining the microbial status of the 10# plant during the three rounds of cellaring: the method is the same as in Example 1;

[0079] 3. Obtaining the microbial status of the three-round saccharification pile in the 10# plant: the method is the same as that in Example 1;

[0080] 4. Test the wine production of the four rounds of the 10# plant. The wine production refers to the amount of basic new wine or base wine put into storage after each round of production process.

[0081] Table 6 Microbiological status of 10# plant after three rounds of cellar maintenance

[0082]

[0083]

[0084] Comparative Example 3: Sampling the number of microorganisms in the plant during the third round of cellaring after the third round of production in the 11# plant was completed and before the fourth round of production began, and detecting the wine production in the third and fourth rounds in the 11# plant. This embodiment was carried out in the 11# plant where the liquor production environment was not maintained, and included the following steps:

[0085] 1. Obtaining the microbial status of the 11# plant before the three rounds of cellar maintenance: the method is the same as in Example 1;

[0086] 2. Test the wine production of plant No. 11 in four rounds.

[0087] The microbial count results are as follows:

[0088] Table 7 Microbial status of room 11 (control room) during the three rounds of cellaring

[0089]

[0090] Through the data analysis of Tables 6 and 7, it was found that the total number of bacteria and yeast in the maintained plant was higher than the corresponding number of microbial colonies in the unmaintained plant.

[0091] Embodiment 4: This embodiment is based on Embodiment 1, and is different from Embodiment 1 in that the production environment is the production environment in the cellar period (fourth round cellar period) after the fourth round of production is completed and before the fifth round of production begins, and the microorganisms in the plant and saccharification pile are detected after maintenance, and the following steps are included:

[0092] 1. Maintain the production environment of the 10# plant during the four rounds of cellaring: the method is the same as that of Example 1;

[0093] 2. Obtaining the microbial status of the 10# plant during the four rounds of cellaring: the method is the same as in Example 1;

[0094] 3. Obtaining the microbial status of the first saccharification pile in the fifth round of the 10# plant: the method is the same as that in Example 1;

[0095] 4. Test the wine production of the five rounds of the 10# plant. The wine production refers to the amount of basic new wine or base wine put into storage after each round of production process.

[0096] The results of microbial sampling in the plant and saccharification pile are as follows:

[0097] Table 8 Microbiological status of 10# plant after four rounds of cellar maintenance

[0098]

[0099] Comparative Example 4: This comparative example detects the microorganisms and production conditions in the pit period (the fourth round pit period) after the fourth round of production is completed and before the fifth round of production begins in the 11# plant. The difference from Example 4 is that this comparative example is carried out in the 11# plant, and comprises the following steps:

[0100] 1. Obtain the microbial conditions of the plant in the fourth round of pitting period of plant 11#, and the sampling points and sampling methods are the same as those in Example 1;

[0101] 2. Test the wine production of plant No. 11 in five rounds.

[0102] The microbial count results are as follows:

[0103] Table 9 Microbial status of the fourth round of pits in plant 11#

[0104]

[0105] Through the data analysis of Tables 8 and 9, it was found that the total number of bacteria and yeast colonies at each sampling point in the factory after maintenance was higher than that in the unmaintained factory. At the same time, the types of bacteria in the factory after maintenance increased compared with before maintenance.

[0106] Embodiment 5: This embodiment is based on Embodiment 1, and is different from Embodiment 1 in that the production environment is the cellar period (fifth round cellar period) after the fifth round of production is completed and before the sixth round of production begins, and the microorganisms of the plant and saccharification pile are detected after maintenance, and the following steps are included:

[0107] 1. Maintain the production environment of the 10# plant during the five rounds of cellaring: the method is the same as that of Example 1;

[0108] 2. Obtaining the microbial status of the 10# plant during the five rounds of cellaring: the method is the same as in Example 1;

[0109] 3. Obtaining the microbial status of the first saccharification pile in the fifth round of the 10# plant: the method is the same as that in Example 1;

[0110] 4. Test the wine production of the six rounds of the 10# plant. The wine production refers to the amount of basic new wine or base wine put into storage after each round of production process.

[0111] The microbial count results are as follows:

[0112] Table 10 Microbiological status of 10# plant after five rounds of cellar maintenance

[0113]

[0114] Comparative Example 5: This comparative example detects microorganisms and production conditions in the cellar period (fifth round cellar period) after the fifth round of production is completed and before the sixth round of production begins in the 11# plant. The difference from Example 5 is that this comparative example is carried out in the 11# plant, and comprises the following steps:

[0115] 1. Obtain the microbial conditions of the plant in plant 11# during the five rounds of pitting, and the sampling points and sampling methods are the same as those in Example 1;

[0116] 2. Test the wine production of plant No. 11 in six rounds.

[0117] The microbial count results are as follows:

[0118] Table 11 Microbial status of the fifth round of pits in plant 11#

[0119]

[0120]

[0121] Through the analysis of Tables 10 and 11, it was found that the total number of bacteria and yeast colonies at each sampling point in the maintained plant was higher than that in the unmaintained plant.

[0122] Embodiment 6: This embodiment is based on embodiment 1, and is different from embodiment 1 in that the production environment is the cellar period (sixth round cellar period) after the sixth round of production is completed and before the seventh round of production begins, and the microorganisms of the factory building and saccharification pile are detected after maintenance, comprising the following steps:

[0123] 1. Maintain the production environment of the 10# plant during the six rounds of cellaring: the method is the same as that of Example 1;

[0124] 2. Obtaining the microbial status of the 10# plant during the six rounds of cellaring: the method is the same as in Example 1;

[0125] 3. Test the wine production of the seven rounds of the 10# plant. The wine production refers to the amount of basic new wine or base wine put into storage after each round of production process.

[0126] The microbial count results are as follows:

[0127] Table 12 Microbiological conditions of 10# plant (maintenance plant) after six rounds of cellar maintenance

[0128]

[0129] Comparative Example 6: This comparative example is based on Example 6, and the microorganisms and production conditions in the pit period (the sixth pit period) after the sixth round of production is completed and before the seventh round of production begins in the 11# plant are detected. Compared with Example 6, the difference is that this comparative example is carried out in the 11# plant, and comprises the following steps:

[0130] 1. Obtain the microbial conditions of the plant in plant 11# during the six rounds of pitting, and the sampling points and sampling methods are the same as those in Example 1;

[0131] 2. Test the wine production of plant No. 11 in seven rounds.

[0132] The microbial count results are as follows:

[0133] Table 13 Microbial status of the sixth round of pits in plant 11#

[0134]

[0135] Through the analysis of Tables 12 and 13, it was found that the total number of bacteria and yeast colonies at each sampling point in the factory after maintenance was higher than that in the unmaintained factory. At the same time, the types of yeast in the factory after maintenance increased compared with before maintenance.

[0136] Detection of wine production and wine quality: The method and results of detecting the wine production and wine quality of the above-mentioned Examples 1 to 6 and Comparative Examples 1 to 6 are as follows:

[0137] Wine production: The wine production of the 10# plant from the second round to the seventh round measured in the above-mentioned Examples 1 to 6, and the wine production of the 11# plant from the second round to the seventh round measured in Comparative Examples 1 to 6 are obtained respectively. The wine production refers to the amount of basic new wine, i.e., base wine, obtained after each round of production process. The wine production results are as follows: Figure 2 As shown, the maintenance workshop team is the 10# workshop that has carried out production environment maintenance, and the control workshop team is the 11# workshop that has not carried out production environment maintenance.

[0138] Base wine quality: The quality of base wine produced in the second to seventh rounds of the 10# and 11# plants was tested. The base wine was divided into first-class sweet, second-class sweet, and sauce-flavored according to the color, appearance, aroma, taste, style and other characteristics of the wine. Professional wine tasters tasted the samples of base wine produced in the second to seventh rounds of the 10# and 11# plants. The test results are as follows: Figure 3 As shown,

[0139] Average yield and quality rate: According to the yield and quality of base wine in each round, the average yield is calculated based on the proportion of total wine output to input grain, and the average quality rate is calculated based on the proportion of sauce-flavor and first-class sweet wine to total wine output. The results are as follows: Figure 4shown.

[0140] according to Figure 2 , Figure 3 , Figure 4 It can be seen that the average wine production of the third to seventh rounds in Factory 10# is higher than that in Factory 11#, the number of Maotai-flavor liquor and first-class mellow and sweet liquor stored in Factory 10# are higher than those in Factory 11#, and the average high-quality rate of Factory 10# is higher than that of Factory 11#. The maintenance method of the production environment of Maotai-flavor liquor in the cellar period adopted in this application not only improves the wine yield, but also improves the quality of base liquor, thereby achieving high-quality and high-yield Maotai liquor.

[0141] Example 7: In order to explore the influence of the ratio of Daqu and clean water on the curing effect during the preparation of the curing solution, this Example 7 is set with reference to the round situation and curing conditions of Example 2. The difference between this Example 7 and Example 2 is that in the step of preparing the curing solution, the ratio of the mixture of koji powder and clean water is 1:1, 1:2, 1:3, 1:4, and 1:6 respectively. The curing solutions prepared with the above ratios are respectively used to maintain the liquor production environment. The other curing conditions are the same as those in Example 2, and the situation of the microorganisms in the first saccharification pile in the next round (i.e., the third round) is measured:

[0142] Table 14 Comparison of microorganisms in saccharification pile after spraying with different ratios of koji and water

[0143]

[0144] As shown in Table 14, the ratio of Daqu to clean water significantly affects the final cellar stage production environment maintenance effect. When the ratio of Daqu to clean water is too low or too high, the number of bacteria and yeast is low. When the ratio of Daqu to clean water is 1: (4-6), the number of yeast is relatively high.

[0145] Example 8: In order to explore the influence of the frequency of spraying the curing liquid on the curing effect, Example 8 is set with reference to the round conditions and curing conditions of Example 3. The difference between Example 8 and Example 3 is that the curing liquid is sprayed twice a day, three times a day, and four times a day, respectively. The other curing conditions are the same as those of Example 3, and the conditions of the microorganisms in the first saccharification pile in the next round (i.e., the fourth round) are measured:

[0146] Table 15 Comparison of saccharification pile microorganisms after spraying at different spraying frequencies

[0147]

[0148] As shown in the results in Table 15, spraying the curing liquid will affect the number of bacteria and yeast. Spraying once a day can ensure good spraying effect under high work efficiency.

[0149] Example 9: In order to explore the influence of the clear water temperature for preparing the curing solution on the curing effect, this example is tested with reference to the round conditions and curing conditions of Example 4. The difference from Example 4 is that in the step of preparing the curing solution for Quyao, the clear water is heated to 25°C, 45°C and 55°C respectively, and other curing conditions remain unchanged. The situation of the first saccharification pile microorganism in the next round (i.e., the fifth round) is measured:

[0150] Table 16 Comparison of saccharification pile microorganisms after different water heating temperatures

[0151]

[0152] As shown in the results in Table 16, the temperature of heating clean water will affect the number of bacteria and yeast. When the temperature increases, the total number of bacteria decreases, and the number of yeast first increases and then decreases. When the clean water temperature is 35°C, the total number of bacteria and yeast and the total number of yeast are relatively high.

[0153] Example 10: In order to explore the effect of the amount of tail wine sprayed on the number of bacteria and yeast, this example refers to the round conditions and curing conditions of Example 5. The difference from Example 5 is that the amount of tail wine sprayed is: 0.5, 1.5, 2 kg / m 2 , other maintenance conditions remain unchanged, and the microbial status of the first saccharification pile in the next round (i.e. the sixth round) is measured:

[0154] Table 17 Comparison of microorganisms in saccharification pile after pouring tail wine

[0155]

[0156] As shown in Table 17, the amount of tail wine sprayed will affect the number of bacteria and yeast. When the tail wine with the same concentration and different amounts is sprayed, the number of bacteria and yeast increases with the increase of the amount of tail wine. When the amount of tail wine sprayed is increased to 1kg / m 2 After that, although the number of bacteria and yeasts continued to increase, the increase was small, so 1kg / m 2 The amount of tail wine splashing has good economy and practicality.

[0157] Example 11: This example is to explore the effect of tail wine concentration on the number of bacteria and yeast. This example refers to the round conditions and curing conditions of Example 5. The difference from Example 5 is that the tail wine alcohol concentrations of 0% vol, 2% vol, 8% vol and 12% vol are respectively splashed, and other curing conditions remain unchanged. The situation of the microorganisms in the first saccharification pile in the next round (i.e., the sixth round) is measured:

[0158] Table 18 Comparison of microorganisms in saccharification pile after spraying different concentrations of tail wine

[0159]

[0160]

[0161] As shown in Table 18, when the concentration of the tail wine was 0% vol, the number of bacteria and yeast was relatively small. However, as the concentration of the tail wine increased, the number of bacteria also increased, and the number of yeast increased first and then decreased, indicating that splashing a certain concentration of tail wine is beneficial to increasing the number of bacteria and yeast. When the concentration of the tail wine was 5-12% vol, the number of yeast was higher, and when the concentration of the tail wine was 5% vol, the total number of yeast was the largest.

[0162] Example 12: Referring to the rounds and curing conditions of Example 5, the difference from Example 5 is that different splashing orders are adopted for the tail wine and the curing liquid. One group first splashes the tail wine and then the curing liquid, one group first splashes the curing liquid and then the tail wine, and the other group adopts a scheme of mixing the curing liquid and the tail wine. The other curing conditions remain unchanged, and the situation of the first saccharification pile microorganisms in the next round (i.e., the sixth round) is measured. The results are as follows:

[0163] Table 19 Comparison of saccharification pile microorganisms after different spraying schemes

[0164]

[0165] By analyzing the data in Table 19, it was found that the overall number of microorganisms in the saccharification pile was lower after the curing liquid and tail wine were mixed and sprayed. The overall number of microorganisms in the saccharification pile was relatively high when the tail wine was sprayed first and then the curing liquid, or when the curing liquid was sprayed first and then the tail wine.

[0166] Example 13: This example refers to the round situation and curing conditions of Example 5 to explore the effect of the curing liquid on the microorganisms. The difference between this example and Example 5 is that powdered Daqu is sprinkled instead of curing liquid, and the order of sprinkling the koji powder and the tail wine is adjusted. Specifically, one group adopts the scheme of sprinkling the tail wine first and then the koji powder, and the other group adopts the scheme of sprinkling the koji powder first and then the tail wine. The other curing conditions remain unchanged, and the situation of the first saccharification pile microorganisms in the next round (i.e., the fifth round) is measured. The results are as follows:

[0167] Table 20 Comparison of saccharification pile microorganisms after different spraying schemes after replacing curing liquid with koji powder

[0168]

[0169] By analyzing the data in Table 20, it was found that the saccharification pile microorganisms were better after the scheme of first spraying the koji powder and then the tail wine than after the scheme of first spraying the tail wine and then the koji powder. By comparing with Table 21, it can be seen that the experimental effect of the koji medicine simulation liquid is better than that of the koji powder.

[0170] Comparative Example 7: In order to explore the curing effect of the curing liquid, this comparative example was set up. In this comparative example, during the cellar period after the completion of the first round of production and before the start of the second round of production, the factory building was cured with clean water equal to the curing liquid, with reference to the curing conditions of Example 1, and the number of microorganisms in the first saccharification pile in the round before curing (i.e., the first round) was measured, and the number of microorganisms in the first saccharification pile in the next round (the second round) after curing was measured. The results are as follows:

[0171] Table 21 Comparison of saccharification pile microorganisms before and after curing with different curing solutions

[0172]

[0173] According to the data analysis in Table 21, it was found that the bacteria and yeast in the saccharification pile after curing with the same amount of clean water curing solution had almost no change compared with before curing. Comparing the above data with the microbial data of the second round of saccharification pile in the 10# plant in Table 1, the number of bacteria and yeast in the same round in the 10# plant maintained with curing solution was greater.

[0174] Comparative Example 8: In order to explore the effect of whether to splash tail wine on the microorganisms of the saccharification pile, this comparative example was set with reference to the round conditions and curing conditions of Example 5. The difference from Example 5 is that the alcohol concentration of the tail wine splashed is set to 2% vol, and another group adopts the scheme of not splashing tail wine, and other curing conditions remain unchanged. The microorganisms of the first saccharification pile in the next round (i.e., the sixth round) are measured, and the results are as follows:

[0175] Table 22 Comparison of saccharification pile microorganisms after the experiment with or without spilling tail wine

[0176]

[0177] By analyzing the data in Table 22, it was found that the microorganisms in the saccharification pile after splashing the tail wine were richer than those in the saccharification pile without splashing the tail wine. This shows that splashing the tail wine helps to increase the number of bacteria and yeast.

[0178] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for maintaining the production environment of Maotai-flavor liquor in the cellar period, characterized in that: The maintenance method comprises: (1) preparing a curing solution, wherein the curing solution is obtained by mixing Daqu and clean water; (2) Sprinkling the curing liquid into the cellar production environment; (3) After the curing liquid is poured, the tail wine is poured into the cellar production environment; Wherein, the alcohol content of the tail wine is 2%-12% vol.

2. The method according to claim 1, characterized in that The preparation method of the curing liquid comprises: mixing Daqu and clean water in a mass ratio of 1:(3-6) and stirring evenly, letting it stand and filtering to obtain the curing liquid; Preferably, the temperature of the clean water is 25°C to 45°C; Preferably, the standing time is 24 hours.

3. The method according to claim 1, characterized in that In step (2), the amount of curing liquid sprayed is 0.3-0.7 kg / ㎡.

4. The method according to claim 1, characterized in that In step (3), the amount of the tail wine sprayed is 0.5kg / ㎡-2kg / ㎡; Preferably, in step (3), the amount of the tail wine sprayed is 1kg / ㎡-1.5kg / ㎡.

5. The method according to claim 1, characterized in that In step (3), the alcohol content of the tail wine is 5%-8% vol.

6. The method according to claim 1, characterized in that In step (2), the curing liquid is sprayed in a manner including: spraying the curing liquid into the cellar production environment during the high daytime temperature period from the second day to the fourth day before formal production; Preferably, the curing liquid is sprayed once or twice a day.

7. The method according to claim 1, characterized in that In step (3), the method of spraying the tail wine includes: spraying the tail wine into the cellar production environment during the high day temperature period from the 2nd to the 4th day before the formal production; Preferably, the frequency of splashing the tail wine is once a day.

8. The method according to claim 6, characterized in that The high daytime temperature period includes between 13:00 p.m. and 15:00 p.m.

9. The method according to claim 1, characterized in that In step (2), before spraying the curing liquid, the residual mash from the previous round in the production environment is cleared.

10. The method according to claim 1, characterized in that The production environment includes a drying hall, a steamer area, and a cellar area.

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