Rapidly aged wine brewing pit mud and preparation method thereof

Abstract

The invention relates to the technical field of Baijiu production, in particular to rapidly-aged wine-making pit mud and a preparation method thereof.The rapidly-aged wine-making pit mud is prepared from, by weight, 50-70 parts of aged pit mud bacterial liquid, 40-60 parts of yellow water esterifying liquid, 400-500 parts of yellow clay, 20-30 parts of wheat bran, 40-60 parts of vinasse, 10-20 parts of mash grass, 50-70 parts of plant ash, 10-30 parts of mixed after-run, 15-35 parts of yeast extract powder and 120-160 parts of water. When the rapidly aged wine brewing pit mud provided by the invention is prepared, the aging of the pit mud is realized, rich and stable microbiota are formed, the microbiota can be directly applied to a pit for use, and the aging and hardening phenomena can be avoided.

Description

Technical Field

[0001] The present application relates to the technical field of liquor production, and in particular to fast-aging wine cellar mud and a preparation method thereof. Background Art

[0002] As a carrier for the inhabitation and enrichment of brewing microorganisms, cellar mud also plays an important role in the formation of trace aroma components in liquor. Therefore, the quality of cellar mud has a decisive influence on the flavor and quality of liquor. In the traditional brewing process, after a long period of fermentation in the cellar, the types and quantity of beneficial microorganisms in the cellar mud become very rich, which makes the brewed liquor more complex and mellow.

[0003] The mud in the new cellar is rare in flavor components, has a single bacterial flora, and the number of colonies is much lower than that of the old mud. Therefore, it is difficult to obtain high-quality liquor in the initial brewing process. Therefore, in the traditional brewing technology, a part of the mud is usually taken out from the old cellar and inoculated in the new cellar. With the research on the mud, the artificial mud cultivation technology has been rapidly developed, but there are certain disadvantages. For example, in the prior art CN111334390A, the functional bacterial liquid in the old mud is expanded and cultured, and then applied to the mud at the bottom of the cellar to be improved by shovel, and then the deep mud is replenished with water, the middle layer of the mud is paved with a filter membrane, and the surface mud is generally added with slow-release calcium, so that normal brewing production can be carried out, but it is more troublesome to implement, and the improvement measures need to be taken for each cellar. Prior art CN111304031A discloses a method for producing ecological pit mud in a small liquor pit, which requires three enrichment and cultivation of pit mud microorganisms. The pit mud aging cycle is 70 to 82 days, and it needs to be fermented for 59 to 61 days after entering the pool, so the process time is relatively long.

[0004] Therefore, new wine cellar mud is needed, which can age quickly after being applied to the cellar surface. Summary of the invention

[0005] The problem that the present application aims to solve is to provide a fast-aging wine-making mud and a preparation method thereof, wherein the mud is aged during preparation to form a rich and stable microbial community, can be directly applied to the cellar for use, and can avoid aging and hardening.

[0006] In order to solve the above problems, this application adopts the following technical solutions:

[0007] On the one hand, the present application provides a fast-aging wine cellar mud, which comprises, by weight:

[0008]

[0009]

[0010] Furthermore, the number of viable bacteria in the old pit mud bacteria liquid is 5.15×108~5.75×108CUF / mL.

[0011] Furthermore, the yellow clay includes weakly acidic yellow clay.

[0012] Furthermore, the distiller's grains include Luzhou-flavor type discarded grains.

[0013] Furthermore, the mixed liquor tail includes sauce-flavor liquor tail, strong-flavor liquor tail and light-flavor liquor tail.

[0014] Furthermore, the water includes water for brewing.

[0015] Furthermore, the weight ratio of the sauce-flavor liquor tail, the strong-flavor liquor tail and the light-flavor liquor tail is (5-7):(8-12):(2-4).

[0016] On the other hand, the present application provides a method for preparing the above-mentioned wine cellar mud, comprising the following steps:

[0017] The loess clay is sterilized, dried and crushed to obtain loess powder; the yellow water esterification liquid, the mixed wine tail, the wood ash and the water are added to the loess powder, stirred and compacted, and aged to obtain aged yellow mud; the old cellar mud bacterial liquid, the wheat bran, the lees, the hot grass and the yeast extract powder are mixed, and then enriched and fermented to obtain a fermentation mixture; and the aged yellow mud is mixed with the fermentation mixture, and aerobic-anaerobic alternating fermentation and storage are performed to obtain the wine cellar mud.

[0018] Furthermore, the aging temperature is 15-25° C., and the aging time is 3-7 days.

[0019] Furthermore, the enrichment fermentation temperature is 25-30° C., and the enrichment fermentation time is 48-72 hours.

[0020] Furthermore, the storage temperature is 13-17° C., and the storage time is 14-28 days.

[0021] Furthermore, during the aerobic-anaerobic alternating fermentation, the time of a single aerobic fermentation is 1 to 3 days, the time of a single anaerobic fermentation is 3 to 5 days, the fermentation temperature is 25 to 30° C., and the number of alternating fermentations is 4 to 6 times.

[0022] This application has the following beneficial effects:

[0023] 1. The fast-aging wine cellar mud provided by the present application uses the bacterial liquid of the old cellar mud, which can not only make the new cellar mud have a microbial system very close to that of the old cellar mud, but also achieve the rapid aging of a large amount of new cellar mud without consuming the old cellar mud;

[0024] 2. The raw materials have good biocompatibility with the cellar mud microorganisms, which can effectively prevent the cellar mud from degrading and hardening, and producing mud odor;

[0025] 3. The fast-aging wine cellar mud provided by the present application uses yellow water esterification liquid and mixed wine tails to age yellow clay, which can make the yellow clay quickly accumulate trace aroma components;

[0026] 4. The fast-aging wine cellar mud provided by the present application first enriches and ferments the old cellar mud bacterial liquid, and then mixes it with the aged yellow mud for aerobic-anaerobic alternating fermentation, which can make the microorganisms in the cellar mud multiply rapidly to reach a microorganism number close to that of the old cellar mud, and at the same time, the cellar mud can further accumulate flavor substances, thereby achieving aging of the new cellar mud;

[0027] 5. The fast-aging wine cellar mud provided in this application has a simple preparation method and high stability. Each winery can prepare it in advance when using it, and directly lay it on the bottom or wall of the cellar when using it. DETAILED DESCRIPTION

[0028] The technical solutions in some embodiments of the present application are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments provided by the present application, all other embodiments obtained by ordinary technicians in this field belong to the scope of protection of the present application.

[0029] Example 1

[0030] Follow the steps below to prepare the old cellar mud solution:

[0031] S11. Take 5 g of old pit mud from a pit over 30 years old into a test tube, add 50 mL of sterile water, oscillate ultrasonically for 10 min, let stand for 30 min, take the supernatant, and obtain the mother liquor;

[0032] S12. 70 g of the bottom pit dregs were added to 500 mL of sterile water, boiled for 20 min, and filtered. 10 ml of 95% edible alcohol, 4.5 g of food-grade sodium acetate, 5 g of calcium carbonate, and 0.2 g of potassium dihydrogen phosphate were added to the filtrate, and stirred for 5 min to obtain an expanded culture medium.

[0033] S13. 10 mL of the mother solution and 20 mL of yellow water were added to 100 mL of the expansion culture medium, and the culture was expanded at 30° C. for 3 days to obtain the old cellar mud bacterial liquid. After testing, the number of viable bacteria in the old cellar mud bacterial liquid was 5.15×10 8 ~5.75×10 8 CUF / mL.

[0034] Example 2

[0035] To prepare the blended tails, follow these steps:

[0036] S21. Mix 5 parts of sauce-flavor liquor residue, 8 parts of strong-flavor liquor residue and 2 parts of light-flavor liquor residue to obtain a mixed liquor residue.

[0037] Example 3

[0038] To prepare the blended tails, follow these steps:

[0039] S21. Mix 6 parts of sauce-flavor liquor residue, 10 parts of strong-flavor liquor residue and 3 parts of light-flavor liquor residue to obtain a mixed liquor residue.

[0040] Example 4

[0041] To prepare the blended tails, follow these steps:

[0042] S21. Mix 7 parts of sauce-flavor liquor residue, 12 parts of strong-flavor liquor residue and 4 parts of light-flavor liquor residue to obtain a mixed liquor residue.

[0043] Example 5

[0044] Follow these steps to prepare rapid-aging lees:

[0045] S31. 400 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0046] S32. 40 parts of yellow water esterification liquid, 10 parts of the mixed wine tail prepared in Example 2, 50 parts of plant ash and 120 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass, aged at 15 ° C in the dark for 3d to obtain aged yellow mud;

[0047] S33. After 50 parts of the old pit mud liquid prepared in Example 1, 20 parts of wheat bran, 40 parts of Luzhou-flavor lost grains, 10 parts of Polygonum hydropiper and 15 parts of yeast extract powder were mixed and fermented at 25 ° C for 48h to obtain a fermentation mixture;

[0048] S34. The aged yellow mud is mixed and stirred with the fermentation mixture, and after aerobic fermentation at 25° C. for 1 day, oxygen is discharged and anaerobic fermentation is performed for 3 days. The aerobic fermentation and anaerobic fermentation are repeated 3 times to obtain the rapidly aged wine cellar mud.

[0049] Example 6

[0050] Follow these steps to prepare rapid-aging lees:

[0051] S31. 450 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0052] S32. 50 parts of yellow water esterification liquid, 20 parts of the mixed wine tail prepared in Example 3, 60 parts of plant ash and 140 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass, aged at 20 ° C in the dark for 5d to obtain aged yellow mud;

[0053] S33. After mixing 60 parts of the old pit mud bacterial solution prepared in Example 1, 25 parts of wheat bran, 50 parts of Luzhou-flavored discarded grains, 15 parts of Polygonum hydropiper and 25 parts of yeast extract powder, the mixture was enriched and fermented at 27 ° C for 60 h to obtain a fermentation mixture;

[0054] S34. The aged yellow mud is mixed and stirred with the fermentation mixture, and after aerobic fermentation at 27° C. for 2 days, oxygen is discharged and anaerobic fermentation is performed for 4 days. The aerobic fermentation and anaerobic fermentation are repeated 4 times to obtain the rapidly aged wine cellar mud.

[0055] Example 7

[0056] Follow these steps to prepare rapid-aging lees:

[0057] S31 500 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0058] S32. 60 parts of yellow water esterification liquid, 30 parts of the mixed wine tail prepared in Example 4, 70 parts of plant ash and 160 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass, aged at 25 ° C in the dark for 7d to obtain aged yellow mud;

[0059] S33. After mixing 70 parts of the old pit mud bacterial solution prepared in Example 1, 30 parts of wheat bran, 60 parts of Luzhou-flavor lost grains, 20 parts of Polygonum hydropiper and 35 parts of yeast extract powder, the mixture was enriched and fermented at 30 ° C for 72h to obtain a fermentation mixture;

[0060] S34. The aged yellow mud is mixed and stirred with the fermentation mixture, and after aerobic fermentation at 30° C. for 3 days, oxygen is discharged and anaerobic fermentation is performed for 5 days. The aerobic fermentation and anaerobic fermentation are repeated 5 times to obtain the rapidly aged wine cellar mud.

[0061] Comparative Example 1

[0062] Prepare the mash as follows:

[0063] S41 500 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0064] S42. 60 parts of yellow water esterified liquid, 30 parts of the mixed tails prepared in Example 4, 70 parts of wood ash and 160 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass to obtain yellow mud;

[0065] S43. After mixing 70 parts of the old pit mud bacterial solution prepared in Example 1, 30 parts of wheat bran, 60 parts of Luzhou-flavor lost grains, 20 parts of Polygonum hydropiper and 35 parts of yeast extract powder, the mixture was enriched and fermented at 30 ° C for 72h to obtain a fermentation mixture;

[0066] S44. The yellow mud is mixed and stirred with the fermentation mixture, and after aerobic fermentation at 30° C. for 3 days, oxygen is discharged and anaerobic fermentation is performed for 5 days. The aerobic fermentation and anaerobic fermentation are repeated 5 times to obtain the wine cellar mud.

[0067] Comparative Example 2

[0068] Prepare the mash as follows:

[0069] S41 500 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0070] S42. 60 parts of yellow water esterification liquid, 30 parts of the mixed wine tail prepared in Example 4, 70 parts of plant ash and 160 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass, aged at 25 ° C in the dark for 7d to obtain aged yellow mud;

[0071] S43. After mixing 70 parts of old pit mud, 30 parts of wheat bran, 60 parts of Luzhou-flavored discarded dregs, 20 parts of hot Polygonum and 35 parts of yeast extract powder, the mixture was enriched and fermented at 30 ° C for 72h to obtain a fermentation mixture;

[0072] S44. The aged yellow mud is mixed and stirred with the fermentation mixture, and after aerobic fermentation at 30° C. for 3 days, oxygen is discharged and anaerobic fermentation is performed for 5 days. The aerobic fermentation and anaerobic fermentation are repeated 5 times to obtain the wine cellar mud.

[0073] Comparative Example 3

[0074] Prepare the mash as follows:

[0075] S41 500 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0076] S42. 60 parts of yellow water esterification liquid, 30 parts of the mixed wine tail prepared in Example 4, 70 parts of plant ash and 160 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass, aged at 25 ° C in the dark for 7d to obtain aged yellow mud;

[0077] S43. After mixing 70 parts of the old pit mud bacterial solution prepared in Example 1, 30 parts of wheat bran, 60 parts of Luzhou-flavor lost grains, 20 parts of Polygonum hydropiper and 35 parts of yeast extract powder, the mixture was enriched and fermented at 30 ° C for 72h to obtain a fermentation mixture;

[0078] S44. The aged yellow mud is mixed and stirred with the fermentation mixture, and aerobic fermentation is carried out at 30° C. for 40 days to obtain the wine cellar mud.

[0079] Comparative Example 4

[0080] Prepare the mash as follows:

[0081] S41 500 parts of weakly acidic loess clay from a certain area in Sichuan were sterilized by high temperature steam, and then dried and crushed to obtain loess powder;

[0082] S42. 60 parts of yellow water esterification liquid, 30 parts of the mixed wine tail prepared in Example 4, 70 parts of plant ash and 160 parts of brewing water were added to the loess powder, stirred thoroughly, kneaded into a mass, aged at 25 ° C in the dark for 7d to obtain aged yellow mud;

[0083] S43. After mixing 70 parts of the old pit mud bacterial solution prepared in Example 1, 30 parts of wheat bran, 60 parts of Luzhou-flavor lost grains, 20 parts of Polygonum hydropiper and 35 parts of yeast extract powder, the mixture was enriched and fermented at 30 ° C for 72h to obtain a fermentation mixture;

[0084] S44. The aged yellow mud is mixed and stirred with the fermentation mixture, and anaerobically fermented at 30° C. for 40 days to obtain the wine cellar mud.

[0085] Experimental Example 1 Identification of the Quality Grade of Winery Mud

[0086] Five professionals were invited to perform sensory and physical, chemical and microbiological scoring on the wine-making cellar mud obtained in Examples 5 to 7, Comparative Examples 1 to 4, and the cellar mud with a cellar age of 3 years according to the standards in Tables 1 and 2. The final scores were averaged. The scoring results are shown in Table 3.

[0087] Table 1 Score criteria for sensory quality of pit mud

[0088]

[0089] Table 2 Scoring standards for physical, chemical and biological indicators of pit mud

[0090]

[0091]

[0092] Table 3 Scoring of different wine cellar mud

[0093]

[0094] According to the experimental results, it can be seen that the wine-making cellar mud prepared in the present application has excellent sensory quality and physicochemical and biological indicators, and the comprehensive score is close to that of 3-year-old cellar mud. That is to say, the wine-making cellar mud provided by the present application took only about 50 days to reach the physicochemical and microbiological indicators close to those of 3-year-old cellar mud, greatly shortening the time required for cellar mud aging; among them, the wine-making cellar mud prepared in Example 7 has the closest comprehensive score to that of 3-year-old cellar mud, and subsequent experiments were carried out with the wine-making cellar mud prepared in Example 7.

[0095] Experimental Example 2 Wine Cellar Mud Aging Test

[0096] The wine-making mud prepared in Example 7 and the artificial wine-making mud cultivated by traditional technology were applied to the bottom and wall of the newly dug cellar. After one year of wine-making production, the mud samples in each cellar were collected and the physical, chemical and microbiological indicators were measured. The measurement results are shown in Table 4.

[0097] Table 4 Physicochemical and biological properties of pit mud after one year of production

[0098]

[0099]

[0100] According to the experimental results, it can be seen that after use, the pH and moisture content of the wine-making cellar mud provided in the present application do not decrease significantly, nor do they have obvious apparent changes, while the ammonium nitrogen, humus, available phosphorus and microbial contents all increase. In other words, the wine-making cellar mud provided in the present application can effectively avoid the phenomenon of aging and hardening.

[0101] To sum up, the fast-aging wine cellar mud provided in this application can reach the level of 3-year cellar mud in only 50 days, which greatly shortens the aging time of the wine cellar mud and will not age and harden after use. It is a very excellent artificial cellar mud and is expected to solve the problem of scarcity of old cellar mud in the liquor industry in the future.

[0102] The above is only a preferred embodiment of the present application. It should be understood that the present application is not limited to the form disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified within the scope of the concept described herein through the above teachings or the technology or knowledge in the relevant field. The changes and modifications made by those skilled in the art shall not deviate from the spirit and scope of the present application, and shall be within the scope of protection of the claims attached to the present application.

Claims

1. Rapidly aged wine cellar mud, characterized in that: By weight, it includes:

2. The wine cellar mud according to claim 1, characterized in that: The viable bacterial count of the old pit mud bacterial liquid was 5.15×10 8 ~5.75×10 8 CUF / mL; And / or, the yellow clay comprises weakly acidic yellow clay; And / or, the distiller's grains include Luzhou-flavor type distiller's grains; And / or, the mixed liquor tail includes sauce-flavor liquor tail, strong-flavor liquor tail and light-flavor liquor tail; And / or, the water comprises winemaking water.

3. The wine cellar mud according to claim 2, characterized in that: The weight ratio of the sauce-flavor liquor tail, the strong-flavor liquor tail and the light-flavor liquor tail is (5-7):(8-12):(2-4).

4. The method for preparing the wine cellar mud according to any one of claims 1 to 3, characterized in that: The following steps are involved: Sterilizing, drying and crushing the loess clay to obtain loess powder; Adding the yellow water esterified liquid, the mixed wine tail, the plant ash and the water to the loess powder, stirring and compacting, and aging to obtain aged yellow mud; The old pit mud bacterial liquid, the wheat bran, the distiller's grains, the hot mash grass and the yeast extract powder are mixed and then enriched and fermented to obtain a fermentation mixture; and The aged yellow mud is mixed with the fermentation mixture, and subjected to aerobic-anaerobic alternating fermentation and storage to obtain the wine cellar mud.

5. The method according to claim 4, characterized in that The aging temperature is 15-25°C, and the aging time is 3-7 days; And / or, the temperature of the enrichment fermentation is 25-30° C., and the time of the enrichment fermentation is 48-72 hours; And / or, the storage temperature is 13-17° C., and the storage time is 14-28 days.

6. The method according to claim 4, characterized in that During the aerobic-anaerobic alternating fermentation, the time of a single aerobic fermentation is 1 to 3 days, the time of a single anaerobic fermentation is 3 to 5 days, the fermentation temperature is 25 to 30° C., and the number of alternating fermentations is 4 to 6 times.

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