Method for domesticating new pit by refermenting spent grains and using same as starter grains

Abstract

Provided in the present application is a method for domesticating a new pit by refermenting spent grains and using same as starter grains. The method comprises: performing anaerobic culture on spent grains and a yellow liquid to obtain fermented grains and a fermentation broth; mixing the fermented grains as starter grains with liquor-producing grains and rice husks, fermenting same to prepare an alcoholic fermentative material to be charged into a pit, which is used as an initial fermentation alcoholic fermentative material of a newly-built pit to be charged into the pit for fermentation, and meanwhile, using the fermentation broth for domesticating and maintaining pit mud on the bottom of the newly-built pit. The present application achieves both fermentation of alcoholic fermentative materials and domestication of pit mud on the bottom of newly-built pits, thus remarkably improving the grade of liquors produced by the newly-built pits, and enabling the grade of the liquors produced by the newly-built pits to quickly reach the grade of liquors produced by pits with more than 10 years of age.

Description

A method for acclimating new cellars by using discarded lees and re-fermenting them as mother lees Technical Field

[0001] The present application belongs to the technical field of liquor brewing, and more specifically, relates to a method for acclimating new cellars by using discarded dregs and then fermenting them as mother dregs. Background Art

[0002] The saying "a thousand-year cellar, ten-thousand-year lees" is often used to describe the production of Luzhou-flavor liquor. A key feature of this process is continued lees fermentation, which involves retaining the old lees during brewing and mixing them with newly added grains before continuing the fermentation process. This method promotes the accumulation of aroma precursors, imparting a more complex flavor to the liquor, thereby enhancing its taste and quality.

[0003] In recent years, in order to meet consumers' demand for good and delicious wines, leading wine companies have expanded their production capacity to have sufficient high-quality base wines, further strengthen their high-end products, and improve their competitiveness in industrial upgrading. To expand production capacity, the first thing is to build new cellars. At present, the research on new cellars mainly improves the quality of wine produced in new cellars by artificially aging the cellar mud, but ignores the impact of continued dregs (eternal dregs) on the quality of wine produced. In view of the continued dregs ingredient process of Luzhou-flavor liquor, only the bottom dregs and the covering dregs are discarded as lost dregs after the wine is cleared and hung. Therefore, the source of continued dregs (old dregs) for newly built cellars can only be taken from lost dregs, and the quality of lost dregs is lacking compared to the use of continued dregs. Therefore, the quality of the new cellar wine obtained by directly applying lost dregs to the continued dregs of new cellars still needs to be improved.

[0004] Summary of the Invention

[0005] The purpose of this application is to provide a method for acclimating new cellars by using discarded lees and then fermenting them as mother lees, so as to solve the technical problem of low quality of wine produced in new cellars in the prior art.

[0006] To achieve the above objectives, the present application provides a method for acclimating new cellars by using discarded lees for re-fermentation as mother lees, comprising the following steps:

[0007] The first discarded waste was used as a bacterial source and inoculated into an enrichment medium for anaerobic enrichment culture to obtain a composite bacterial liquid;

[0008] Using yellow water as a substrate, adjusting the pH and removing oxygen, inoculating the composite bacterial liquid for a first anaerobic culture to obtain a composite bacterial liquid;

[0009] The second lees are mixed evenly with yellow water and rice husks, and after adjusting the pH and deoxygenating, the composite bacterial liquid is inoculated to perform a second anaerobic culture to obtain fermented lees and fermentation bottom liquid;

[0010] The fermented wine lees and the third waste lees are taken as mother lees, mixed with the grain and rice husk to be put into the pool, and koji powder is added and fully mixed to obtain the wine mash to be put into the pool. The fermentation bottom liquid is taken to acclimate and maintain the bottom mud of the newly built cellar; then the wine is put into the pool for the first round of wine fermentation;

[0011] The first batch of fermented grains from the tank are mixed with grain and rice husks for distillation and gelatinization, and after cooling, the fermented grains are continued to be added, and after mixing, koji powder is added to obtain the fermented grains to be put into the tank; the fermentation bottom liquid is continued to be taken to acclimate and maintain the bottom mud of the tank, and then the second batch of wine fermentation is carried out in the tank;

[0012] Continue to acclimate multiple rows according to the method of the second row wine fermentation.

[0013] Furthermore, the first spent grains are taken from old cellars with an age of more than 30 years, and the inoculation amount is 5-10 wt%.

[0014] Furthermore, the enrichment culture medium contains the following components in parts by weight: 50-75 parts of pure water, 10-25 parts of yellow water, 13 parts of lees extract, 1 part of yeast extract, and 1 part of glucose, with a pH of 5.5-6.5; the anaerobic enrichment culture temperature is 30-37°C, the culture is carried out for 5-10 days, and the enrichment is repeated 2-5 times.

[0015] Furthermore, the inoculation amount of the composite bacterial liquid is 5-10 wt %, the temperature of the first anaerobic culture is 30-37° C., the pH is 5.5-6.5, and the culture is carried out for 2-5 days.

[0016] Furthermore, the second dregs are taken from old cellars with an age of more than 30 years, and the ratio of the second dregs to yellow water and rice husk is 60-85:10-25:1-5.

[0017] Furthermore, the inoculation amount of the composite bacterial liquid is 5-10 wt %, the temperature of the second anaerobic culture is 30-37° C., the pH is 5.5-6.5, and the culture is carried out for 3-10 days.

[0018] Furthermore, the ratio of the fermented wine lees to the third discarded lees is 1:3 to 1:5, and the amount of mother lees per ton of feed is 6 to 8 m3. 3 The amount of rice husk and Daqu used are 15-20% and 20-25% of the feed mass respectively. The moisture, acidity and starch of the mash entering the pool are 52-58%, 1.2-2.0% and 20-25% respectively.

[0019] Furthermore, the third waste is taken from an old cellar with a cellar age of more than 30 years.

[0020] Furthermore, the dosage of the fermentation base liquid is 5-10 kg per square meter, and the fermentation base liquid is added by adding the fermentation base liquid to the bottom of the pool, mixing it evenly and then leveling it; or pouring it into the pool through a hole.

[0021] Furthermore, in the second round of wine fermentation, the amount of the fermented wine dregs added is 5 to 10 wt% of the mother dregs.

[0022] Compared with the existing technology, this application has the following technical effects:

[0023] The present application discloses a method for acclimating new cellars by utilizing waste dregs and fermenting them as mother dregs. The waste dregs and yellow water are subjected to anaerobically culture to obtain fermented wine dregs and fermentation bottom liquid. The fermented wine dregs are used as mother dregs, mixed with brewing grains and rice husks to prepare wine mash for fermentation in the cellars of newly built cellars. The fermentation bottom liquid is used for acclimating and maintaining the cellar mud at the bottom of the newly built cellars. At the same time, the acclimation of the fermented wine mash and the cellar mud at the bottom of the newly built cellars is achieved, which can significantly improve the wine quality of the newly built cellars, so that the wine quality of the newly built cellars can quickly reach the wine quality of old cellars with a cellar age of more than 10 years. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the embodiments or descriptions of the prior art. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0025] FIG1 is a comparison of the total acid content of base liquors in four rankings according to different acclimation methods provided in the examples of the present application;

[0026] FIG2 is a comparison of the total ester content of base liquors in four rankings according to different acclimation methods provided in the examples of the present application;

[0027] FIG3 is a comparison of ethyl caproate content in base liquors of four rankings according to different acclimation methods provided in the examples of the present application;

[0028] FIG4 is a comparison of ethyl lactate content in base liquors of four rankings according to different acclimation methods provided in the examples of the present application;

[0029] FIG5 is a comparison of the ethyl acetate content of four batches of raw liquors with different acclimation methods provided in the examples of the present application. DETAILED DESCRIPTION

[0030] In order to make the technical problems, technical solutions and beneficial effects to be solved by this application more clearly understood, the present application is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0031] The terms used in the embodiments of the present application are for the purpose of describing specific embodiments only and are not intended to limit the present application. The singular forms "a", "an", "the" and "the" used in the embodiments of the present application and the appended claims are also intended to include plural forms unless the context clearly indicates otherwise.

[0032] The weights of the relevant components mentioned in the examples of this application may not only refer to the specific content of each component, but also represent the weight ratio between the components. Therefore, as long as the content of the relevant components is proportionally enlarged or reduced according to the examples of this application, it is within the scope disclosed in the examples of this application. Specifically, the mass described in the examples of this application may be a mass unit known in the chemical industry, such as μg, mg, g, kg, etc.

[0033] The terms "first" and "second" are used solely for descriptive purposes to distinguish objects, such as substances, from one another and should not be understood to indicate or imply relative importance or to implicitly specify the quantity of the technical features being referred to. For example, without departing from the scope of the embodiments of this application, a first XX may also be referred to as a second XX, and similarly, a second XX may also be referred to as a first XX. Thus, features defined as "first" or "second" may explicitly or implicitly include one or more of such features.

[0034] The present invention provides a method for acclimating new cellars by using discarded lees and fermenting them as mother lees, comprising the following steps:

[0035] (1) Using the first discarded grains as a bacterial source, inoculating into an enrichment medium for anaerobic enrichment culture to obtain a composite bacterial liquid;

[0036] (2) Using yellow water as a substrate, without sterilization, adjusting the pH and removing oxygen, inoculating the composite bacterial liquid for a first anaerobic culture to obtain a composite bacterial liquid;

[0037] (3) Evenly mixing the second lees with yellow water and rice husks, adjusting the pH and deoxygenating, and then inoculating the composite bacterial solution for a second anaerobic culture to obtain fermented lees and fermentation bottom liquid;

[0038] (4) taking fermented wine lees and the third discarded wine lees as mother wine lees, mixing them with the grain and rice husks to be put into the pool, adding koji powder, and fully mixing to obtain wine mash to be put into the pool, taking the fermentation bottom liquid to acclimate and maintain the bottom mud of the newly built cellar; then putting it into the pool for the first row of wine fermentation;

[0039] (5) The first batch of fermented grains from the pool are mixed with grain and rice husks for distillation and gelatinization. After cooling, the fermented grains are added, mixed and then increased with koji powder to obtain the fermented grains to be put into the pool; the fermentation bottom liquid is continued to be tamed and maintained in the pool bottom mud, and then the second batch of fermentation is carried out in the pool;

[0040] (6) Continue to acclimate multiple batches according to the second batch wine fermentation method.

[0041] In the above step (1), in order to improve the quality of wine produced from the newly built cellar, the first discarded lees are preferably the discarded lees from the bottom of the old cellar with good wine production, which are fresh and free of mold, for example, taken from an old cellar with an age of more than 30 years, and the inoculation amount is 5-10wt%.

[0042] The enrichment medium of the present invention contains the following ingredients by weight: 50-75 parts pure water, 10-25 parts yellow water, 13 parts distiller's grains extract, 1 part yeast extract, and 1 part glucose. The pH is 5.5-6.5. The anaerobic enrichment culture temperature is 30-37°C for 5-10 days, and the enrichment is repeated 2-5 times. Preferably, the gas production per liter of enrichment liquid is greater than 1 L.

[0043] Among them, yellow water is a by-product produced during the fermentation process of Luzhou-flavor liquor, and is fresh yellow pulp water extracted after the fermentation is completed; fresh waste grains of Luzhou-flavor liquor are taken, mixed with brewing water in a 1:1 ratio, and the solids are filtered out to obtain the grains extract; the yeast extract is yeast extract or yeast extract powder, which is purchased from Angel Yeast Co., Ltd.

[0044] In step (2), the inoculation amount of the composite bacterial liquid is 5-10 wt%, the temperature of the first anaerobic culture is 30-37°C, the pH is 5.5-6.5, and the culture is carried out for 2-5 days. Preferably, the gas production per liter of bacterial liquid is greater than 1 L.

[0045] In step (3), in order to improve the quality of wine produced in newly built cellars, the second lees are preferably taken from old cellars with an age of more than 30 years, and the ratio of the second lees to yellow water and rice husks is 60-85:10-25:1-5. The inoculum amount of the composite bacterial liquid is 5-10wt%, the temperature of the second anaerobic culture is 30-37°C, the pH is 5.5-6.5, the dissolved oxygen OD value is less than 0.5%, and the culture is carried out for 3-10 days. The rice husks are steamed and cleaned before use, and the fermented lees have a distinct aroma and no foreign odor.

[0046] In the above step (4), the ratio of fermented wine lees to the third waste lees is 1:3 to 1:5. The third waste lees are preferably taken from an old cellar with a cellar age of more than 30 years. The amount of mother waste used per ton of feed is 6 to 8 m3. 3 The amount of rice husk and Daqu used are 15-20% and 20-25% of the feed mass respectively. The moisture, acidity and starch of the mash entering the pool are 52-58%, 1.2-2.0% and 20-25% respectively.

[0047] The dosage of fermentation base liquid is 5-10kg per square meter. The method of adding fermentation base liquid is to add fermentation base liquid to the bottom of the pool, mix it evenly and then level it; or pour it into the hole, and there must be no water accumulation at the bottom of the pool.

[0048] In the above step (5), preferably, the first batch of fermented grains discharged from the pool are separated into five layers. The upper and lower layers are cleared and discarded, and the middle three layers are mixed with grain and rice husks for distillation and gelatinization. After cooling, the fermented grains are further added, mixed and then increased with koji powder. The amount of fermented grains added is 5-10wt% of the mother grains, and the amount of the upper and lower layers is the same. The conditions of the fermented grains entering the pool are required to meet the process requirements.

[0049] In the above step (6), according to the method of step (5), the fermented lees from step (3) are continued to replace part of the mother lees, and the fermentation bottom liquid is used as the cellar mud curing liquid, and the acclimation is repeated for several times. Preferably, the amount of fermented lees and fermentation bottom liquid used is the same as that of step (4), and the fermentation bottom liquid is used by pouring it into the hole at the bottom of the cellar; the acclimation is repeated 4 to 6 times, and the quality rate of the wine out of the cellar reaches 75% or more of the quality rate of the wine out of the old cellar (cellar age greater than 10 years).

[0050] The following uses a number of specific embodiments to illustrate a method of using discarded lees and fermenting it as mother lees to acclimate new cellars according to an embodiment of the present application.

[0051] Example 1

[0052] 1. Preparation of bacterial solution

[0053] Strain enrichment: Take the discarded grains from the bottom of the old pits of the Ming and Qing Dynasties (pit age is more than 300 years) in ancient wells, inoculate them into the enrichment medium at a rate of 5wt%, and enrich them anaerobically at 35°C for 5 days. Select the samples with gas production of more than 1 liter per liter of enrichment liquid for passage, and repeat the enrichment 3 times to obtain a composite strain liquid with hexanoic acid>3.0g / L, acetic acid>1.0g / L and butyric acid<1.0g / L.

[0054] The enrichment culture medium formula is: 65 parts pure water, 20 parts yellow water, 13 parts lees extract and 1 part yeast extract, 1 part glucose, and pH value 6.5.

[0055] Bacterial liquid culture: Take fresh yellow water, adjust the pH to 6.0, deoxygenate, inoculate the composite bacterial liquid at 10wt%, and culture anaerobically at 35°C for 4 days to obtain a composite bacterial liquid with caproic acid>3.0g / L, acetic acid>1.0g / L and butyric acid<1.0g / L (caproic acid / acetic acid greater than 2).

[0056] 2. Re-fermentation of lees

[0057] 87 parts of discarded lees from the bottom of an old pit with an age of more than 30 years, 10 parts of yellow water, and 3 parts of steamed rice husks were mixed and adjusted to pH 6.0. After deoxygenation in a fermentation tank, 5wt% of the composite bacterial solution was inoculated and anaerobically cultured at 32-35°C for 7 days to obtain re-fermented lees and fermentation bottom liquid. Among them, the fermentation bottom liquid contained 17.19% of Caproiciproducens; compared with 96.34% of Lactobacillus in fresh lees, the proportion of Lactobacillus after lees fermentation was 44.67%, a decrease of 51.67%. In addition, the newly added Caproiciproducens, acetogenic Proteiniphilum, and Clostridium accounted for 8.08%, 6.23%, and 2.34%, respectively.

[0058] 3. First row of domestication

[0059] The main bacterial genera in the fermentation process of wine mash are lactic acid bacteria (Lactobacillus), Weissella and Kroppenstedtia from Daqu, and caproic acid-producing bacteria (Caproiciproducens) from cellar mud. In order to more effectively improve the first wine production of the newly built cellar, the fermented wine mash and the discarded wine mash from the bottom of the ancient well with a cellar age of 30 years are mixed in a ratio of 1:3 as the mother mash, which is mixed with the grain and rice husk to be put into the cellar, and the koji powder is added and fully mixed to obtain the wine mash to be put into the cellar. The amount of mother mash used varies according to the position of the wine mash to be put into the cellar. According to the position of the wine mash in the cellar, it is divided into 5 layers: upper layer, middle-long layer, middle layer, middle-lower layer and bottom layer. The amount of mother mash used gradually decreases from top to bottom, from 0.75m3 of mother mash per 100 kg of grain. 3 , 0.725m 3 , 0.70m 3 、0.675m 3 Down to 0.65m 3 The amount of rice husk and Daqu used is 20% of the amount of grain used, and the moisture, acidity and starch of each layer of mash entering the pool are guaranteed to be within the range of 52-58%, 1.2-2.0% and 20-25% of the process requirements.

[0060] The main functional bacteria in mature pit mud are caproic acid-producing bacteria (Caproiciproducens) and the hallmark bacteria of aged pit mud, Methanobacterium. However, Methanobacterium is difficult to cultivate and cannot be maintained through external assistance. To promote the rapid aging of newly built pit mud, fermentation base liquid is used to acclimate and maintain the pit mud at the bottom. The first step is to remove the pit mud from the bottom, add 5kg of fermentation base liquid per square meter, quickly mix it, and smooth it out to ensure there is no water accumulation. Then, the mash is added to the pit for the first round of wine fermentation, which takes 45 days. The fermentation base liquid is used at the bottom of the pit by pouring it through the bottom hole and then quickly smoothing it out to avoid prolonged contact with air.

[0061] 4. Second row of domestication

[0062] The upper and lower layers of the first batch of mash discharged from the pond are cleared and discarded, and the 2nd to 4th layers of mash discharged from the pond are layered and mixed with grain and rice husks, distilled and gelatinized, and cooled. Then, 5wt% of the mother mash of fermentation mash is added, and after mixing, large koji powder is added to obtain the mash to be put into the pond. The amount of mother mash, rice husk and large koji is the same as that in step 3; the fermentation bottom liquid is continued to be taken to acclimate and maintain the pit mud at the bottom of the pond, the amount is 5kg per square meter, and the application method is to inject the bacterial liquid into the pond through a jack, and then the mash is put into the pond for the second batch of wine fermentation, which takes 40 days.

[0063] 5. Continue to domesticate

[0064] According to the second-row acclimation method, continue acclimation for several rounds, in which the amount of fermentation base liquid can be appropriately reduced according to the moisture content of the cellar mud, until the quality of the wine out of the cellar basically reaches that of the control cellar with a cellar age of more than ten years.

[0065] Comparative Example:

[0066] The following three methods are used to acclimate the newly built cellar wine fermentation, and the advantages and disadvantages of the plans are compared.

[0067] Method 1: directly using the waste grains from the bottom of the tank as the mother grains, and other processes are the same as those in Example 1.

[0068] Method 2: directly using the discarded dregs at the bottom of the pond as the mother dregs, and not acclimating and curing the pit mud at the bottom of the pond. Other processes are consistent with Example 1.

[0069] Method 3: The pond bottom mud was not acclimated and maintained, and other processes were consistent with Example 1.

[0070] The wine production out of the cellar was analyzed, mainly the total acid, total ester and main flavor substances of the bottom clear wine, as shown in Figures 1-5, among which the fourth row is the pressed cellar wine. In general, the total acid, total ester, ethyl caproate, ethyl lactate and ethyl acetate content of the raw wine of Example 1 are closest to the control cellar, and as the acclimation order proceeds, the total acid, total ester and ethyl caproate show a slightly upward trend as a whole; followed by the acclimation method three in which the mother lees are equipped with fermentation lees, which is better than the method one and the method two, indicating that the use of fermentation lees can indeed serve the purpose of acclimating the cellar and improving the quality of wine. In addition, compared with the method three, Example 1 used the fermentation bottom liquid to acclimate the pit mud at the bottom of the pit, and the quality of the raw wine obtained was higher, indicating that the fermentation bottom liquid does have the purpose of acclimating the pit.

[0071] In summary, the quality of the wine produced in Example 1 after domestication is closest to that of the control cellar (cellar with a cellar age of more than 10 years), and continuous domestication for more than 4 batches is required.

[0072] The above embodiments merely illustrate several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

Claims

1. A method for acclimatizing new cellars by using discarded lees for fermentation as mother lees, It is characterized in that The following steps are involved: The first discarded waste is used as a bacterial source and inoculated into an enrichment medium for anaerobic enrichment culture to obtain a composite bacterial liquid; Using yellow water as a substrate, adjusting pH and removing oxygen, inoculating the composite bacterial liquid for a first anaerobic culture to obtain a composite bacterial liquid; The second lees are mixed evenly with yellow water and rice husks, and after adjusting the pH and deoxygenating, the composite bacterial liquid is inoculated to perform a second anaerobic culture to obtain fermented lees and fermentation bottom liquid; The fermented wine lees and the third lees are taken as mother lees, mixed with the grain and rice husk to be put into the pool, and the koji powder is added, and the mixture is fully mixed to obtain the wine mash to be put into the pool, and the fermentation bottom liquid is taken to acclimate and maintain the bottom mud of the newly built cellar; and then the wine mash is put into the pool for the first row of wine fermentation; The first batch of fermented grains out of the pond are mixed with grains and rice husks for distillation and gelatinization, and the fermented grains are added after cooling, and the fermented grains are mixed and then increased with koji powder to obtain the fermented grains to be put into the pond; the fermented bottom liquid is continued to be taken to acclimate and maintain the bottom mud of the pond, and then the fermented grains are put into the pond for the second batch of wine fermentation; Continue to acclimate multiple rows according to the method of the second row of wine fermentation.

2. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 1, It is characterized in that The first lees is taken from an old cellar with an age of more than 30 years, and the inoculation amount is 5-10wt%.

3. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 1, It is characterized in that The enrichment medium contains the following components by weight: 50-75 parts of pure water, 10-25 parts of yellow water, 13 parts of wine lees extract, 1 part of yeast extract, and 1 part of glucose, with a pH of 5.5-6.5; the anaerobic enrichment culture temperature is 30-37°C, the culture is 5-10 days, and the enrichment is repeated 2-5 times.

4. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 1, It is characterized in that The inoculation amount of the composite bacterial liquid is 5-10 wt %, the temperature of the first anaerobic culture is 30-37° C., the pH is 5.5-6.5, and the culture is carried out for 2-5 days.

5. A method for acclimatizing new cellars by using discarded lees for re-fermentation as mother lees as claimed in claim 1, It is characterized in that The second dregs are taken from old cellars with a cellar age of more than 30 years, and the ratio of the second dregs to yellow water and rice husk is 60-85:10-25:1-5.

6. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 5, It is characterized in that The inoculation amount of the composite bacterial liquid is 5-10 wt %, the temperature of the second anaerobic culture is 30-37° C., the pH is 5.5-6.5, and the culture is carried out for 3-10 days.

7. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 1, It is characterized in that The ratio of the fermented wine lees to the third discarded lees is 1:3-1:5, and the amount of mother lees per ton of feed is 6-8m 3 The amount of rice husk and Daqu used are 15-20% and 20-25% of the feed mass respectively. The moisture, acidity and starch of the mash entering the pool are 52-58%, 1.2-2.0% and 20-25% respectively.

8. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 7, It is characterized in that The third waste is taken from an old cellar with a cellar age of more than 30 years.

9. A method for acclimatizing new cellars by using discarded lees and then fermenting them as mother lees as claimed in claim 1, It is characterized in that The dosage of the fermentation base liquid is 5-10 kg per square meter. The fermentation base liquid is added by adding the fermentation base liquid to the bottom of the pool, mixing it evenly and then leveling it; or pouring it into the pool through a hole.

10. A method for acclimatizing new cellars by using discarded lees for re-fermentation as mother lees as claimed in claim 1, It is characterized in that In the second row of wine fermentation, the amount of the fermented wine lees added is 5-10wt% of the mother lees.

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