Method for putting fermented grains into cellar and wine brewing method
By setting temperature conditions and using mechanical equipment for batch transfer and loosening during the fermentation process, the problems of uneven temperature and low efficiency in traditional fermentation methods have been solved, achieving consistency and stability in fermentation and improving the quality and production efficiency of baijiu.
Patent Information
- Application Number
- CN202510899463.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-01
- Publication Date
- 2025-10-17
AI Technical Summary
Traditional methods of putting fermented mash into fermentation pits lack systematic and data-driven operational standards, resulting in long fermentation times, low efficiency, and large temperature differences, which affect the quality of fermentation and the yield of alcohol.
By setting a first temperature condition to screen the saccharification piles, the mash that meets the conditions is transferred in batches to a second location for loosening. After controlling the second temperature condition at the second location, it is transferred to the fermentation pit to ensure the uniformity of the mash temperature. Mechanical equipment such as buckets is used for transfer and loosening, and food film and pit mud are used to seal the pit to reduce air loss.
This method achieves uniform temperature of the mash and stable fermentation, increases alcohol yield and production efficiency, reduces individual differences and errors, optimizes microbial activity and enzymatic reactions, and improves product quality.
Smart Images
Figure CN120796007A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of liquor making, and in particular to a method for putting fermented grains into a pit and a liquor making method. BACKGROUND
[0002] The in-pit fermentation process is particularly important for liquor quality, which directly determines the aroma, taste and overall style of the liquor. Among them, the putting of fermented grains into the pit is a key link of in-pit fermentation, which not only relates to the initial distribution of fermentation microorganisms, but also directly affects the conversion efficiency of substances and the generation of flavor substances in the subsequent fermentation process. Therefore, improving the in-pit fermentation quality, especially optimizing the conditions and management of putting into the pit, has become one of the important directions of liquor making technology research and development.
[0003] The traditional putting of fermented grains into the pit is mostly manual, but there are some problems in manual putting, mainly manifested as that the manual putting is mainly based on experience, lacks systematic and data-based operation standards, which not only leads to long putting time and low putting efficiency, but also causes large temperature difference of fermented grains at different points, affecting the internal fermentation of the pit, reducing the liquor yield, and causing large difference in liquor yield of different batches. SUMMARY
[0004] In order to solve at least one problem mentioned in the background, the present application provides a method for putting fermented grains into a pit and a liquor making method. The first temperature condition is set, and the fermented grains on the saccharifying heap in the first location meeting the first temperature condition are transferred to the second location in batches. The fermented grains in the second location are loosened and mixed, and the fermented grains in the second location meeting the second temperature condition are transferred to the pit. Through the above processing, the temperature difference of the fermented grains in the second location is small after the fermented grains are mixed uniformly, so that the overall temperature uniformity of the fermented grains is better, which ensures that the activity of microorganisms at different positions of the fermented grains is similar during the subsequent in-pit fermentation of the fermented grains, thereby promoting the consistency and stability of fermentation.
[0005] The specific technical solutions provided by the embodiments of the present application are as follows:
[0006] In a first aspect, a method for putting fermented grains into a pit is provided, which comprises the following steps:
[0007] Selecting a saccharifying heap in a first location meeting a first temperature condition, and transferring fermented grains in the saccharifying heap to a second location in batches, and loosening the fermented grains in the second location;
[0008] After controlling the fermented grains in the second location to meet a second temperature condition, transferring the fermented grains in the second location to a pit.
[0009] In a specific embodiment, the selecting of the saccharifying heap in the first location meeting the first temperature condition comprises:
[0010] a plurality of first monitoring points are arranged on the saccharifying heap in the first location, and first temperature data of the first monitoring points are obtained, the first temperature data including: top layer temperature, middle layer temperature and bottom layer temperature;
[0011] whether the first temperature data meets the first temperature condition is determined,
[0012] if yes, the fermented grains in the saccharifying heap are transferred to a second location in batches;
[0013] if no, the saccharifying heap continues to be fermented.
[0014] In one specific embodiment, the first temperature condition is that the top layer temperature is 50-52℃, the middle layer temperature is 40-42℃, and the bottom layer temperature is 33-35℃.
[0015] In one specific embodiment, the controlling the fermented grains in the second location to meet a second temperature condition includes:
[0016] a plurality of second monitoring points are arranged on the fermented grains in the second location, and second temperature data of the second monitoring points are obtained, whether the second temperature data meets the second temperature condition is determined,
[0017] if yes, the fermented grains in the second location are transferred to a pit;
[0018] if no, the fermented grains in the second location continue to be loosened.
[0019] In one specific embodiment, the second temperature condition is that the average temperature of the fermented grains in the second location is 35-37℃, and the temperature difference between each of the second monitoring points is 1-2℃.
[0020] In one specific embodiment, the loosening the fermented grains in the second location includes:
[0021] controlling the proportion of fermented grain clusters in the second location to be 0-20%.
[0022] In one specific embodiment, the transferring the fermented grains in the second location to the pit includes:
[0023] the fermented grains in the second location are transferred to the pit in batches according to a predetermined weight, and during the transferring process, the loosening of the remaining fermented grains in the second location is continuously performed.
[0024] In one specific embodiment, the method further includes the following steps:
[0025] After all the distiller's grains in the second location are transferred to the pit, the distiller's grains in the pit are surface arranged and the distiller's grains in the pit are covered with food film;
[0026] The food film is covered with pit mud to seal the pit.
[0027] In a specific embodiment, the loose treatment of the distiller's grains in the second location further comprises:
[0028] The distiller's grains in the second location are splashed with a cocktail.
[0029] In a second aspect, a liquor brewing method is provided, which adopts the distiller's grains pit entry method described above.
[0030] Advantages:
[0031] (1) The present application sets a first temperature condition, and transfers the distiller's grains on the saccharification pile in the first location that meets the first temperature condition to the second location in batches, and performs loose treatment and mixing on the distiller's grains in the second location, and transfers the distiller's grains in the second location that meets the second temperature condition to the pit. Through the above treatment, the temperature difference of the distiller's grains in the second location is small after the distiller's grains are mixed uniformly, so that the overall temperature uniformity of the distiller's grains is better, which ensures that the activity of microorganisms at different positions of the distiller's grains is similar during subsequent fermentation of the distiller's grains in the pit, thereby promoting the consistency and stability of fermentation, improving the liquor yield, and ensuring that the output flow of different batches is small.
[0032] (2) The present application creates standardized conditions (such as the first temperature condition and the second temperature condition), which ensures the consistency and repeatability of each pit fermentation process under the same process conditions, greatly reduces the errors caused by personal differences or misjudgments, reduces the distiller's grains pit entry time, improves the pit entry efficiency, and sets the standardized conditions to realize precise control of the fermentation environment in the pit, which helps to optimize the microbial activity and enzymatic reaction rate, and thus improves the product quality and production efficiency. BRIEF DESCRIPTION OF DRAWINGS
[0033] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor.
[0034] Figure 1 is a flow chart of a distiller's grains pit entry method in an embodiment. DETAILED DESCRIPTION
[0035] In order to make the objects, technical solutions and advantages of the present application clearer, the technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the scope of protection of the present application.
[0036] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description herein is for describing specific embodiments only and is not intended to be limiting of the application. As used herein, the term "and / or" includes any and all combinations of one or more of the associated listed items.
[0037] In one embodiment, a method for pit entry of fermented grains (hereinafter referred to as the present method) is provided, which comprises the following steps:
[0038] Selecting a saccharification pile in a first location that meets a first temperature condition, batch transferring fermented grains in the saccharification pile to a second location, and loosening the fermented grains in the second location;
[0039] After controlling the fermented grains in the second location to meet a second temperature condition, transferring the fermented grains in the second location to a pit.
[0040] In the above technical solution, by creating a screening condition (i.e. the first temperature condition), saccharification piles in the first location that meet the first temperature condition are screened. Only the saccharification piles that meet the first temperature condition can be transferred to the second location. The first location is an area where the saccharification pile is placed for fermentation, and the second location is a clean area without impurities. The saccharification pile is transferred to the second location by a machine such as a bucket. When the fermented grains are transferred to the second location, the fermented grains are loosened to reduce the proportion of clumps in the fermented grains. By creating a second temperature condition, the fermented grains in the second location can be transferred to the pit only after the fermented grains meet the second temperature condition.
[0041] During the fermentation process in the liquor pit, the temperature of the fermented grains plays a crucial role in the entire fermentation process. In the traditional pit entry method, the temperature and saccharification degree are often determined by manual experience, which may have uncertainties due to individual differences or misjudgment, ultimately affecting the fermentation in the pit. Therefore, in the present embodiment, by creating standardized conditions (such as the first temperature condition and the second temperature condition), the consistency and repeatability of the fermentation process in the pit under the same process conditions are ensured, greatly reducing the errors caused by individual differences or misjudgment. Moreover, setting standardized conditions enables precise control of the fermentation environment in the pit, which helps to optimize microbial activity and enzymatic reaction rate, thereby improving product quality and production efficiency.
[0042] In one specific embodiment, selecting the saccharifying pile in the first location that meets the first temperature condition comprises:
[0043] Setting a plurality of first monitoring points on the saccharifying pile in the first location, obtaining first temperature data at the first monitoring points, the first temperature data comprising: top layer temperature, middle layer temperature and bottom layer temperature;
[0044] Determining whether the first temperature data meets the first temperature condition,
[0045] If yes, then batch transferring the fermented grains in the saccharifying pile to the second location;
[0046] If no, then continuing to ferment the saccharifying pile.
[0047] Wherein, the first temperature condition is that the top layer temperature is 50-52℃, the middle layer temperature is 40-42℃ and the bottom layer temperature is 33-35℃.
[0048] In the above technical solution, the saccharifying pile is divided into top layer, middle layer and bottom layer, a plurality of monitoring points (i.e. first monitoring points) are set on the top layer, middle layer and bottom layer, and temperature sensors are used to measure the temperature data at the top layer monitoring points, middle layer monitoring points and bottom layer monitoring points to obtain the top layer temperature, middle layer temperature and bottom layer temperature. For the convenience of understanding, the following is an example: the area of the top layer is 20% of the total height from the top point of the saccharifying pile downwards, the area of the bottom layer is 20% of the total height from the bottom upwards, and the part of the saccharifying pile other than the top layer and the bottom layer is the middle layer. For example, the height of the saccharifying pile is set to 4m and the diameter is 1.7m, then the top layer, middle layer and bottom layer are divided along the direction from the top point of the saccharifying pile downwards, and the top point of the saccharifying pile is defined as the starting point 0, then the area of the top layer is 0-0.8m, the area of the middle layer is 0.8-3.2m, and the area of the bottom layer is 3.2-4.0m.
[0049] When the top layer temperature is 50-52℃, the middle layer temperature is 40-42℃ and the bottom layer temperature is 33-35℃, it indicates that the saccharifying pile meets the first temperature condition, and then the saccharifying pile is transferred to the second location. Controlling the three temperatures of the top layer temperature, middle layer temperature and bottom layer temperature is crucial to ensure the fermentation quality.
[0050] It is worth mentioning that in determining whether the saccharifying pile in the first location can be transferred to the second location, in addition to using the first temperature condition for judgment, the saccharification condition can also be used for judgment at the same time, in other words, when the saccharifying pile in the first location meets both the first temperature condition and the saccharification condition, the saccharifying pile can be transferred to the second location. The saccharification condition is that the reducing sugar content in the fermented grains of the saccharifying pile is less than a predetermined value, and the predetermined value is set based on actual needs, such as a predetermined value of 1%.
[0051] In one specific embodiment, the control of the second temperature condition of the fermented grains in the second location includes:
[0052] A plurality of second monitoring points are set on the fermented grains in the second location, second temperature data at the second monitoring points are obtained, and it is determined whether the second temperature data meets a second temperature condition,
[0053] If yes, the fermented grains in the second location are transferred to the pit;
[0054] If no, the fermented grains in the second location are continuously loosened and mixed.
[0055] The second temperature condition is that the average temperature of the fermented grains in the second location is 35-37℃, and the temperature difference between each second monitoring point is 1-2℃.
[0056] In the above technical solution, in the present embodiment, the fermented grains in the first location are transferred to the second location, and the loosening of the fermented grains in the second location is performed synchronously, thereby improving the work efficiency. The second temperature data at each second monitoring point are averaged to obtain the average temperature, and the temperature difference between each second monitoring point is calculated, and the average temperature and the temperature difference are compared with the second temperature condition.
[0057] During the fermentation in the liquor pit, the temperature of the fermented grains plays a crucial role in the entire fermentation. If the temperature of the fermented grains is too low, the fermentation will be slow, and the fermentation efficiency will be reduced. If the temperature of the fermented grains is too high, the activity of beneficial microorganisms will be inhibited, and even the breeding of miscellaneous bacteria will be caused, thereby destroying the normal fermentation environment. Therefore, the temperature of the fermented grains before entering the pit is controlled in the range of 35-37℃, which is beneficial to the fermentation in the pit.
[0058] It is worth mentioning that in the aforementioned step, the temperature of each layer of the saccharification pile before entering the pit is standardized, which is the key to improving the fermentation effect in the pit. By standardizing the top layer temperature, the middle layer temperature and the bottom layer temperature of the saccharification pile, it is ensured that the temperature of the saccharification pile will not be too high or too low. After the fermented grains are transferred to the second location, the fermented grains in the second location are loosened, so that the fermented grains are in contact with the air, thereby covering more microorganisms in the fermented grains, providing more nutrients for the fermentation in the pit, and making the fermented grains cool down so that they meet the second temperature condition in the shortest time, thereby improving the efficiency of entering the pit.
[0059] The first temperature condition is set so that the fermented grains in the second location only need to be loosened to meet the second temperature condition, without the need for additional residence or repeated adjustment, and can be directly put into the pit, thereby improving the production efficiency and accelerating the rhythm of entering the pit. By standardizing the first temperature condition and the second temperature condition, it is ensured that each batch of fermented grains is in the same or similar initial state before entering the pit, which is helpful to realize the unified management of the entering temperature, reduce the influence of human intervention and environmental fluctuations, and minimize the differences between different batches.
[0060] In this example, the second temperature condition is established as a critical control point in the cellaring process, providing a quantifiable and replicable basis for the entire brewing process, facilitating the transition from an empirically driven operation to a data-driven, standardized system. When the cellaring temperature of all batches is controlled within a standard range, if a batch experiences quality issues, it is easier to determine whether they are caused by other variables (such as raw material variations or bacterial strain abnormalities).
[0061] In a specific embodiment, loosening the mash in the second location includes:
[0062] The ratio of the fermented mash to the fermented mash at the second location is controlled to be 0 to 20%.
[0063] In the above technical solution, the dregs in the mash in the second location (i.e., the clumped mash) are broken up, and the proportion of all dregs in the volume of the entire mash is controlled within the range of 0 to 20%, and the diameter of the dregs is controlled within 2 cm, so as to achieve a loose mash. When the proportion of dregs is 0%, the mash as a whole is in a completely loose state, with good air permeability and uniform temperature rise, which is conducive to the growth of early microorganisms. When the proportion of dregs is 5%, 10%, 15% or 20%, there is a certain amount of clumping in the mash, and the structure is moderately loose, which can maintain a certain air permeability while maintaining moisture and nutrients, which is conducive to forming a micro-anaerobic environment, promoting the reproduction of aroma-producing fungi and esterification reactions, and enhancing the flavor and layers of the wine.
[0064] In a specific embodiment, transferring the mash in the second location to the cellar comprises:
[0065] The mash in the second location is transferred to the cellar in batches according to the predetermined weight. During the transfer process, the remaining mash in the second location is continuously mixed.
[0066] Among them, the predetermined weight is 230 to 260 kg.
[0067] In the above technical solution, the mash at the second location is mixed evenly and loosened. After the mash temperature at the second location is controlled to meet the second temperature condition, the mash at the second location is transferred to the pit in batches according to a predetermined weight using a machine such as a bucket. Since the mash at the second location has already been loosened in step 1 above, the weight of each transfer is set at 230-260 kg to reduce the squeezing force on the mash and the number of clumps. Setting this predetermined weight also ensures transfer efficiency. During the transfer process to the pit, the remaining mash at the second location is continuously loosened and mixed.
[0068] In a specific embodiment, after loosening the mash in the second location, the method further includes: pouring tail wine onto the mash in the second location.
[0069] In the above technical solution, after the second site of the loose processing of the fermented grains, the fermented grains in the second site are sprinkled with cocktails to adjust the humidity of the fermented grains and inhibit bacterial contamination, etc.
[0070] In one specific embodiment, the step of transferring the fermented grains in the saccharification pile to the second site in batches in step one includes the following steps:
[0071] The saccharification pile is cut along the surface of the saccharification pile from top to bottom, and the fermented grains in the saccharification pile are grabbed in a planar section, and the grabbed fermented grains are transferred to the second site.
[0072] In the above technical solution, the saccharification pile in the first site that meets the first temperature condition and the saccharification condition is transferred to the second site by using a mechanical device such as a grab bucket. The transfer method is: using the grab bucket to grab the fermented grains in a planar section along the surface of the saccharification pile from top to bottom, and then transferring the grabbed fermented grains to the second site, and then repeating the grabbing until all the fermented grains in the saccharification pile are transferred to the second site.
[0073] Further, the existing pit sealing is mainly after the fermented grains enter the pit and the pit surface is arranged, a food film is covered, and finally the pit mud is sealed around the pit. However, during the fermentation process, the whole fermented grains will sink, and a large gap will be generated between the pit mud and the pit wall, causing the fermented grains in the pit to run out of gas seriously, affecting the fermentation quality in the pit. In order to solve the above problems, the following technical solutions are proposed:
[0074] In one specific embodiment, the method further includes the following steps:
[0075] After all the fermented grains in the second site are transferred to the pit, the fermented grains in the pit are arranged on the surface, and the fermented grains in the pit are covered with a food film;
[0076] The four edges of the food film are bundled with rod-shaped structural members, and the pit is sealed by covering the food film with pit mud. In the above technical solution, when the food film is covered on the fermented grains in the pit, rod-shaped structural members (such as wooden sticks or bamboo poles, etc.) as long as the length or width of the pit are bundled around the food film to increase the weight and pulling force around the food film, so that in the process of sinking of the fermented grains, the gap between the pit mud and the pit wall on the food film is reduced, and the fermentation quality in the pit is guaranteed. Moreover, the phenomenon of overturning of the food film due to the impact of a large amount of gas (such as carbon dioxide gas and carbon monoxide gas) generated during fermentation is avoided, not only saving manpower and material resources, but also avoiding the running and leaking phenomenon caused thereby, and guaranteeing the fermentation quality in the pit.
[0077] In one specific embodiment, bundling rod-shaped structural members around the edges of the food film includes the following steps:
[0078] Wrap the food film around the outer circumference of the rod-shaped structure, completely covering the outer surface of the rod-shaped structure, and repeatedly wrap multiple layers as needed to ensure that the food film is tightly combined with the rod-shaped structure.
[0079] In the above technical solution, when bundling the rod-shaped structural members, the food film needs to completely wrap the rod-shaped structural members, and if necessary, wrap them in several layers to tightly combine the rod-shaped structural members with the food film to increase the weight and pulling force around the food film.
[0080] In a specific embodiment, the diameter of the rod-shaped structural member is 5 to 7 cm, and the length of the rod-shaped structural member is the same as the length or width of the interior of the pit.
[0081] In the above technical solution, the diameter of the rod-shaped structure is set to 5-7 cm. It should not be too large or too small. If it is too large, the rod-shaped structure will be too heavy, squeezing the mash and causing uneven height. If it is too small, the rod-shaped structure will be too light and ineffective. The length of the rod-shaped structure is the same as the length or width of the cellar. That is, when the rod-shaped structure is tied to the food film, it will be closely attached to the inner wall of the cellar, preventing gas from escaping during the fermentation process.
[0082] In another embodiment, a wine brewing method is provided, which adopts the above-mentioned method of storing mash in a cellar.
[0083] Example 1
[0084] Use a bucket to grab the saccharification piles at the first location with a top temperature of 50-52°C, a middle temperature of 40-42°C, and a bottom temperature of 33-35°C in batches and transfer them to the second location. One staff member is required to control the movement and balance of the bucket, and one employee will loosen the transferred mash at the second location, with the proportion of mash lumps in the mash being 0-20%, making it looser, and sprinkle the tail wine on the mash. After all the mash at the second location is evenly mixed and the average temperature is 35-37°C, and the temperature difference between each mash point is 1-2°C, the mash at the second location is transferred to the cellar using a bucket. The bucket transfers 230-260kg each time. At the same time, the remaining mash at the second location is continuously loosened, achieving digging and lifting at the same time.
[0085] All mash in the second location is transferred to the cellar, the cellar entry time of the mash in the saccharification pile is recorded, and then the cellar is sealed.
[0086] Based on Example 1, the temperature of each point of the fermented grains in the second location was measured after all the fermented grains were mixed evenly, and the temperature difference of the fermented grains after mixing was calculated; during the process of transferring the fermented grains from the second location to the pit, the temperature of the fermented grains was measured and recorded at 1 / 6, 1 / 3, 1 / 2, 2 / 3, and 5 / 6 of the pit entry, respectively, the temperature difference between the fermented grains at each pit entry amount was calculated, and the average temperature difference of the pit entry was calculated; after the pit entry was completed, the pit entry product temperature was measured and recorded at 2 randomly selected points in the four corners of the pit and in the middle of the pit, and the average pit entry product temperature was calculated.
[0087] Based on Example 1, the pit entry product temperature was measured and recorded at 2 randomly selected points in the four corners of the pit and in the middle of the pit after the next round of pit opening, and the average pit entry product temperature was calculated; the pit yield was calculated in units of pits.
[0088] Comparative Example 1
[0089] The saccharification pile that had completed the pre-pit entry preparation work (without temperature control, but the size and quantity of the saccharification pile were consistent with Example 1) was batched and transferred to the pit using a grab bucket. Among them, 2 workers were arranged to specially dig and mix the saccharification pile, 1 worker was in charge of the movement and balance of the grab bucket, and 1 worker was responsible for collecting the fermented grains. All the fermented grains in the saccharification pile were transferred to the pit, and the pit entry operation time of the fermented grains in the saccharification pile was recorded, and then the pit was sealed.
[0090] Based on Comparative Example 1, the temperature of each point of the fermented grains was measured after the saccharification pile was dug and mixed, and the temperature difference of the fermented grains after mixing was calculated; during the process of pit entry of the saccharification pile, the temperature of the fermented grains was measured and recorded at 1 / 6, 1 / 3, 1 / 2, 2 / 3, and 5 / 6 of the pit entry, respectively, the temperature difference between the fermented grains at each pit entry amount was calculated, and the average temperature difference of the pit entry was calculated; after the pit entry was completed, the pit entry product temperature was measured and recorded at 2 randomly selected points in the four corners of the pit and in the middle of the pit, and the average pit entry product temperature was calculated.
[0091] Based on Comparative Example 1, the pit entry product temperature was measured and recorded at 2 randomly selected points in the four corners of the pit and in the middle of the pit after the next round of pit opening, and the average pit entry product temperature was calculated; the pit yield was calculated in units of pits.
[0092] The experimental data measured in Example 1 and Comparative Example 1 is shown in Tables 1 to 5:
[0093] Table 1 Comparison of labor intensity and pit entry operation time of pit entry operation between Example 1 and Comparative Example 1
[0094]
[0095]
[0096] Example 1 uses the pit entry method provided in the present application, and Comparative Example 1 uses the pit entry method in the prior art.
[0097] As can be seen from Table 1, in the implementation of the same size quantity of saccharification pile pit entry operation, the pit entry method provided in the present application is more time-saving and labor-saving than the pit entry method in the prior art, greatly reduces the labor intensity of employees, and improves the pit entry efficiency.
[0098] Table 2 Comparison table of liquor temperature after uniform mixing of fermented grains in Example 1 and Comparative Example 1
[0099]
[0100] As can be seen from Table 2, compared with the prior art, the maximum difference of the temperature of each point of the fermented grains after mixing is reduced by 4.3°C, and the average temperature is reduced by 1.92°C. The smaller the temperature difference after mixing of the fermented grains, the better the uniformity of the overall temperature of the fermented grains, which ensures that the activity of microorganisms at each position of the fermented grains is similar during subsequent fermentation in the pit, thereby promoting the consistency and stability of fermentation.
[0101] Table 3 Comparison table of pit entry product temperature in Example 1 and Comparative Example 1
[0102]
[0103] As can be seen from Table 3, compared with the prior art, the maximum difference of the pit entry product temperature is reduced by 6.5°C, and the average pit entry product temperature is reduced by 3.15°C. The pit entry product temperature refers to the initial temperature when the fermented grains are put into the pit for fermentation. By reducing the pit entry product temperature, the fermentation process can be slowed down, which helps to control the fermentation speed, avoid heat accumulation caused by too fast fermentation, and thus prevent the inhibition of microbial activity due to high temperature. Moreover, the reduction of temperature can inhibit the growth and reproduction of corresponding harmful microorganisms and reduce the production of undesirable metabolites, thereby ensuring product quality. By reducing the difference of the pit entry product temperature at each point, the activity and metabolism of microorganisms in the entire fermented grain fermentation system are relatively consistent, reducing the occurrence of local fermentation abnormalities.
[0104] Table 4 Comparison table of fermented grain group ratio and average temperature difference of pit entry temperature in Example 1 and Comparative Example 1
[0105]
[0106] As can be seen from Table 4, compared with the prior art, the fermented grain group ratio is reduced to below 20% in the pit entry method provided in the present application, which makes the fermented grains have a higher looseness and larger gaps between the fermented grains, which is conducive to better air circulation, and good aeration promotes the growth and reproduction of microorganisms. The average temperature difference of pit entry temperature is reduced by 2.4°C, which makes the temperature of the fermented grains in the pit more consistent, which is more conducive to fermentation in the pit.
[0107] Table 5 Comparison of average pit product temperature and pit liquor yield in Example 1 and Comparative Example 1
[0108]
[0109] As can be seen from Table 5, compared with the prior art, the average pit product temperature is reduced by 3.7℃ using the pit entry method provided in the present application. The pit product temperature refers to the temperature when the fermented grains are taken out of the pit after the fermentation process is completed. The lower the pit product temperature, the better. A low pit product temperature indicates that less heat is generated during the fermentation process, and the microbial metabolism is relatively stable, which is conducive to the generation of delicate and complex flavor substances. High temperature can easily promote the rapid generation of by-products such as acids, lipids and aldehydes, and a lower pit product temperature helps to control the increase in acidity and prevent over-acidification. The average pit liquor yield is increased by 1.56%, which shows that the present application has a progressive effect compared with the prior art.
[0110] Example 2
[0111] The present embodiment provides a liquor brewing method, comprising the following steps:
[0112] After the fermented grains are subjected to the cooking and gelatinization process, the steaming process, the spreading and airing and koji adding process, they are transported to the stacking and fermentation process. When the saccharifying stack is stacked at the first location, the temperature of the saccharifying stack is detected, and the saccharifying stack with a top temperature of 50-52℃, a middle temperature of 40-42℃ and a bottom temperature of 33-35℃ is batch-picked up using a grab bucket and transferred to the second location. One worker is arranged to master the movement and balance of the grab bucket, and one worker is arranged to scatter the transferred fermented grains in the second location. The fermented grains are more loose, and the fermented grains are sprayed with cocktails. After all the fermented grains in the second location are evenly mixed and the average temperature is 35-37℃, and the temperature difference between the fermented grains at different points is 1-2℃, the fermented grains in the second location are transferred to the pit using the grab bucket, and the transfer amount of the grab bucket is 230-260kg each time. At the same time, the remaining fermented grains in the second location are continuously scattered to realize the process of digging and grabbing.
[0113] All the fermented grains in the second location are transferred to the pit for pit sealing treatment. After the pit is sealed, the fermented grains in the pit are fermented, and after the fermentation of the fermented grains is completed, the fermented grains are taken out of the pit for distillation to extract liquor.
[0114] Although the preferred embodiments in the embodiments of the present application have been described, those skilled in the art can make further changes and modifications to these embodiments once they know the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications falling within the scope of the embodiments of the present application.
[0115] Obviously, many modifications and variations of the present application are possible in light of the above teachings. It is, therefore, to be understood that within the scope of the appended claims and their equivalents, the application can be practiced otherwise than as specifically described.
Claims
1. A method for storing fermented grains in a cellar, characterized in that: The method comprises the following steps: selecting a saccharification pile that meets the first temperature condition in the first location, transferring the mash in the saccharification pile to the second location in batches, and loosening the mash in the second location; After controlling the mash in the second location to meet the second temperature condition, the mash in the second location is transferred to the cellar.
2. The method for storing fermented grains in a cellar according to claim 1, wherein: The selecting of the saccharification pile in the first location that meets the first temperature condition includes: Setting a plurality of first monitoring points on the saccharification pile in the first location, and acquiring first temperature data at the first monitoring points, wherein the first temperature data includes: a top layer temperature, a middle layer temperature, and a bottom layer temperature; determining whether the first temperature data meets the first temperature condition, If yes, the mash in the saccharification pile is transferred to a second location in batches; If not, then continue to ferment the saccharification pile.
3. The method for storing fermented grains in a cellar according to claim 2, wherein: The first temperature condition is that the top layer temperature is 50-52°C, the middle layer temperature is 40-42°C, and the bottom layer temperature is 33-35°C.
4. The method for storing fermented grains in a cellar according to claim 1, wherein: The controlling the mash in the second location to meet the second temperature condition includes: A plurality of second monitoring points are set on the mash in the second location, second temperature data at the second monitoring points are obtained, and it is determined whether the second temperature data meets the second temperature condition. If yes, the mash in the second location is transferred to the cellar; If not, continue to loosen the mash in the second location.
5. The method for storing fermented grains in a cellar according to claim 4, wherein: The second temperature condition is that the average temperature of the mash in the second location is 35-37° C., and the temperature difference between each second monitoring point is 1-2° C.
6. The method for storing fermented grains in a cellar according to claim 1, wherein: The loosening of the fermented grains in the second location includes: The ratio of the fermented mash to the fermented mash in the second location is controlled to be 0-20%.
7. The method for storing fermented grains in a cellar according to claim 1, wherein: The step of transferring the fermented grains in the second location to the cellar comprises: The mash in the second location is transferred to the cellar in batches according to a predetermined weight. During the transfer process, the remaining mash in the second location is continuously subjected to the loosening process.
8. The method for storing fermented grains in a cellar according to claim 4, wherein: The method further comprises the following steps: After all the mash in the second location is transferred to the cellar, the surface of the mash in the cellar is trimmed and the mash in the cellar is covered with a food film; Rod-shaped structural members are bound around the edges of the food film, and the food film is covered with cellar mud to seal the cellar.
9. The method for storing fermented grains in a cellar according to claim 1, wherein: After the mash in the second location is loosened, the method further comprises: Pour the tail wine onto the mash in the second location.
10. A wine brewing method, characterized in that: The wine brewing method adopts the method of putting mash into cellar as described in any one of claims 1 to 9.