CN102533492A - Method for curing pit - Google Patents
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- CN102533492A CN102533492A CN2012100346759A CN201210034675A CN102533492A CN 102533492 A CN102533492 A CN 102533492A CN 2012100346759 A CN2012100346759 A CN 2012100346759A CN 201210034675 A CN201210034675 A CN 201210034675A CN 102533492 A CN102533492 A CN 102533492A
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Abstract
The invention relates to a method for curing a pit, belongs to the technical field of wine brewing, and aims to provide the method for curing the pit, by which the pit is cured, degradation of pit mud is avoided, and the quality of the pit is improved by using the effective resources in brewing production in a brewing process. The method mainly comprises the following steps of: a) fully cleaning the wall of the pit when the pit is opened after fermentation is finished, sprinkling feints onto the wall of the pit, and covering the pit by using a film; b) when the fermentation and pit entry are performed once, uniformly scattering brewing koji onto the pit wall, and filling fermented grains; and c) after the fermented grains are filled, sprinkling yellow water along the pit wall. The method is used for curing the pit, and improving the quality of the pit.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to the maintenance process of Jiao Chi.
Background technology
Jiao Chi is the main fermenting container that aromatic Chinese spirit is brewageed, and also is simultaneously the important place that the liquor flavor composition forms.Multiple abundant microorganism species is contained in the pond in the cellar for storing things, wherein contains anaerobic bacteriums such as a large amount of caproic acid bacterias, methanobacteria.Through the microbial life metabolic process of cellar for storing things in the pond, forms acids compositions such as a large amount of caproic acids, butyric acid, acetate, and through with characteristic flavour ingredients such as alcoholic acid esterification, production NSC 8882, ETHYLE ACETATE, ethyl n-butyrate.Cellar for storing things mud is microorganism growth, metabolic important place, is rich in nutritive ingredient and moisture, for the brewing functional mikrobe provides better growing conditions.
Yet in secular brewing process, cellar for storing things mud degradation phenomena is comparatively outstanding, especially stores wall mud, has had a strong impact on the quality of Jiao Chi.Maintenance to Jiao Chi in the prior art is more coarse, and fermentation has finished and simply cleaned Jiao Bi when storing, and adhesion has old residual being pickled with grains or in wine on the wall mud of cellar for storing things, and idle period of time is unlimited for fully, and the unstrained spirits that directly will be pickled with grains or in wine when fermenting is once more inserted Jiao Chi, carries out sealed fermenting.Therefore storing wall mud degenerates more serious; Major cause is: become stiff easily, and the nutrient water incomplete absorption, thus cause storing brewing functional microorganism species generation degradation phenomena in the mud; Causing storing mud product fragrance ability dies down; Assorted stink increases, and seriously causes storing the pond quality degradation, influences the quality of liquor.Cellar for storing things wall mud degradation phenomena mainly contains following several respects: when the cellar for storing things was played in (1), the last residual poor not cleaning of Jiao Bi was clean, causes the old residual poor wall mud surface, cellar for storing things that is accumulated in, and has intercepted cellar for storing things wall mud and from fresh poor unstrained spirits, has absorbed moisture and nutritive ingredient; (2) cellar for storing things pond idle period of time unlimited fully, make cellar for storing things wall muddy water divide to run off big, become stiff, cause storing brewing functional microorganism species generation degradation phenomena in the mud, cause storing mud and produce the fragrance ability and die down; (3) brewage in the fermenting process; Under poor unstrained spirits action of microorganisms; Moisture and part nutrition in the poor unstrained spirits are released out, but Jiao Bi in vertical state, and moisture in the poor unstrained spirits and part nutrition are difficult to attached on the Jiao Bi; Wander mostly at the end, cellar for storing things, further cause storing the shortcoming of moisture and nutritive ingredient in the wall mud.
The wine tail is that component is flowed out in the distillation of plucking in the still-process after wine finishes, and the alcohol number of degrees are lower, and are about below 20 °, and it contains lot of organic acids class and water-soluble flavour ingredient, has important utility value.Yellow water is to brewage to produce the liquid by product in the fermenting process; Thickness comparatively; Contain flavour ingredients such as abundant acids, ester class and alcohols; The nutrition composition that microorganism growth such as liquid starchy, protein is required, and the good product fragrance microbial strains in bottom, cellar for storing things have the important resource utility value.
Therefore, utilize the efficient resource that produces in the brewing process to implement maintenance, avoid storing wall mud and degenerate, improve the important technology of pond, cellar for storing things quality Jiao Chi.
Summary of the invention
Technical problem to be solved by this invention is to utilize the efficient resource that produces in the brewing process, implements the maintenance to Jiao Chi, avoids storing wall mud and degenerates, and improves pond, cellar for storing things quality.
The technical solution adopted for the present invention to solve the technical problems provides the maintenance process of a kind of Jiao Chi, may further comprise the steps:
Cleaning Jiao Bi when a, fermentation have finished the cellar for storing things to cellar for storing things wall sprinkle wine tail, hides Jiao Chi;
B, when fermenting once more, go into to store and evenly spread liquor-making koji on the forward direction Jiao Bi, insert poor unstrained spirits;
C, insert poor unstrained spirits after, the wall sprinkle yellow water along the cellar for storing things.
Wherein, the usage quantity of wine tail is that every square metre of Jiao Bi uses 1-2kg among the step a.
Wherein, the mode of step a sprinkle wine tail is: when temperature surpassed 30 ℃, sprinkle wine tail was 1 time in per 4 hours, and when temperature was 20～30 ℃, sprinkle wine tail was 1 time in per 12 hours, and when temperature was lower than 20 ℃, sprinkle wine tail was 1 time in per 24 hours.
Wherein, the usage quantity of liquor-making koji is that every square metre of Jiao Bi uses 0.5-1kg among the step b.
Wherein, the preferred middle high-temperature daqu of liquor-making koji among the step b.
Wherein, insert among the step b when being pickled with grains or in wine unstrained spirits along storing the tightly poor unstrained spirits of wall pressure.
Wherein, the usage quantity of yellow water is that every square metre of Jiao Bi uses 5-10kg among the step c.
Further, the maintenance process of said Jiao Chi is: wine tail usage quantity is that every square metre of Jiao Bi uses 2kg among the step a; The bent medicine of high temperature in using among the step b, its usage quantity is that every square metre of Jiao Bi uses 1kg; The usage quantity of yellow water is that every square metre of Jiao Bi uses 10kg among the step c.
The invention has the beneficial effects as follows: after adopting the inventive method maintenance; Be greatly improved after the water cut maintenance than existing methods of cellar for storing things wall mud; PH can reach and help storing growth of mud functional microorganism and the required condition of metabolism, and shale is soft fine and smooth, cellar for storing things mud aromatic flavour and lasting; Functional microorganism horn of plenty more in the wall mud of cellar for storing things, wherein the quantity of anaerobism heterotrophic bacterium, methanobacteria, caproic acid bacteria, sulphate reducing bacteria, nitrate reduction bacterium is significantly higher than the cellar for storing things wall mud of existing maintenance process; Adopt the wine quality better of producing behind the inventive method maintenance Jiao Chi, aromatic flavour is graceful, and mouthfeel is sweet refreshing clean, long times of aftertaste; The content of NSC 8882, ETHYLE ACETATE and ethyl n-butyrate is greatly improved in the flavour ingredient of wine; Potato spirit material in the wine (for example: primary isoamyl alcohol, isopropylcarbinol, propyl carbinol) has obtained effective reduction; Ethylidene ether and propyl carbinol have also had raising, have increased the Chen Xiang local flavor and continuous gentle mouthfeel of wine body well.
Embodiment
The maintenance process of Jiao Chi of the present invention may further comprise the steps:
Cleaning Jiao Bi when a, fermentation have finished the cellar for storing things to cellar for storing things wall sprinkle wine tail, hides Jiao Chi;
B, when fermenting once more, go into to store and evenly spread liquor-making koji on the forward direction Jiao Bi, insert poor unstrained spirits;
C, insert poor unstrained spirits after, the wall sprinkle yellow water along the cellar for storing things.
Wherein, the usage quantity of wine tail is that every square metre of Jiao Bi uses 1-2kg among the step a.
Wherein, the mode of sprinkle wine tail is among the step a: when temperature surpassed 30 ℃, sprinkle wine tail was 1 time in per 4 hours, and when temperature was 20～30 ℃, sprinkle wine tail was 1 time in per 12 hours, and when temperature was lower than 20 ℃, sprinkle wine tail was 1 time in per 24 hours.
Wherein, the usage quantity of liquor-making koji is that every square metre of Jiao Bi uses 0.5-1kg among the step b.Wherein, the preferred middle high-temperature daqu of liquor-making koji among the step b.
Wherein, insert among the step b when being pickled with grains or in wine unstrained spirits along storing the tightly poor unstrained spirits of wall pressure.
Wherein, the usage quantity of yellow water is that every square metre of Jiao Bi uses 5-10kg among the step c.
Further, the maintenance process of said Jiao Chi is: wine tail usage quantity is that every square metre of Jiao Bi uses 2kg among the step a; The bent medicine of high temperature in using among the step b, its usage quantity is that every square metre of Jiao Bi uses 1kg; The usage quantity of yellow water is that every square metre of Jiao Bi uses 10kg among the step c.
The wine tail is that component is flowed out in the distillation of plucking in the still-process after wine finishes among the present invention, and the alcohol number of degrees are lower, and are about below 20 °, and it contains lot of organic acids class and water-soluble flavour ingredient.
Yellow water is to brewage the liquid by product that produces in the fermenting process among the present invention; Thickness comparatively; Contain flavour ingredients such as abundant acids, ester class and alcohols, the nutrition composition that microorganism growth such as liquid starchy, protein are required, and the good product fragrance microbial strains in bottom, pond, cellar for storing things.
Among the present invention, cleaning Jiao Bi should try one's best fully in the cellar for storing things process, with the old residual poor removal of adhering on the wall mud of cellar for storing things, makes cellar for storing things wall mud expose out, is beneficial to store the exchange of substance of wall mud and fresh poor unstrained spirits.In time go up sprinkle wine tail after cleaning is clean,, utilize pH that the organic acid in the wine tail reduces cellar for storing things wall mud, form the environment that is suitable for the breeding of brewing functional microorganism growth simultaneously to suppress varied bacteria growing effectively for cellar for storing things wall mud keeps the skin wet to Jiao Bi.Adopt the measure of film covering and sprinkle wine tail, farthest avoid storing the volatilization that wall muddy water divides, improve the water-retentivity of cellar for storing things wall mud.The frequency of sprinkle wine tail can be made adjustment according to temperature, and temperature is high more, and the timed interval of sprinkle wine tail is short more.In order to guarantee to store the water cut and the pH value of wall mud, sprinkle wine tail and covering Jiao Chi should last till when next time, fermentation went into to store.
Among the present invention, when fermenting once more, go into to store on the wall mud of forward direction cellar for storing things and spread liquor-making koji uniformly, its objective is, improve the content of microorganisms and the esterification of cellar for storing things wall mud to cellar for storing things wall mud replenishes mikrobe and zymin.Liquor-making koji contains abundant enzyme (saccharifying enzyme, esterification enzyme etc.), nutritive substance (starch, protein, growth factor etc.) and brewing functional microbial strains, is important brewing fermentation inoculum.Wherein, when aromatic Chinese spirit is brewageed, high-temperature daqu (leavening temperature is 50～60 ℃ a Daqu) during liquor-making koji adopts more, so mostly the bent medicine of the long-term contact of Chinese Luzhou-flavor is middle high-temperature daqu, the relation that after brewageing for a long time, adapts with bent medicine formation.So during the Chinese Luzhou-flavor maintenance, preferred middle high-temperature daqu.Liquor-making koji is a solid, during use it is pulverized, and is effective in order to guarantee that it is sprinkling upon on the wall mud of cellar for storing things postadhesion, spreads liquor-making koji immediately behind the sprinkle wine tail the last time, inserts poor unstrained spirits immediately, inserts sprinkle yellow water behind the poor unstrained spirits, can ferment once more.
Among the present invention, insert when being pickled with grains or in wine unstrained spirits the tightly poor unstrained spirits of wall pressure along the cellar for storing things; Can make the more fresh poor unstrained spirits of cellar for storing things wall mud contact, subsequently along storing wall sprinkle yellow water, wherein; The zone of sprinkle yellow water is meant the Jiao Bi that contacts with the unstrained spirits that is pickled with grains or in wine, and makes the heavy-gravity yellow water can be attached on the wall mud of cellar for storing things, for cellar for storing things wall mud provides more moisture, nutrition and good microbe-derived; Improve the water retention and living fragrant effect of cellar for storing things wall mud, avoid storing wall mud degradation phenomena, improve pond, cellar for storing things quality.
In addition; The present invention also carries out maintenance as contrast with existing method to Jiao Chi; With 60 days was fermentation period; Carry out after continuously production was brewageed in circulation in 1 year brewing functional microbe population and store the quality that the content and the wine of flavour ingredient in the wine are produced in the pond in the quality of cellar for storing things wall mud and physical and chemical index, the cellar for storing things wall mud after detecting contrast respectively and adopting the inventive method maintenance Jiao Chi.
Do further description below in conjunction with the embodiment specific embodiments of the invention.
In following embodiment 1-3 and comparative example, respectively use a bite Jiao Chi.Used Jiao Chi is the mud Jiao Jiao pond that brewing aroma type white spirit is used; Be built in the sixties in 20th century; Cellar for storing things pond specification is long 3 meters, wide 2 meters, dark 2 meters, and wall is all cellar for storing things mud covering with the bottom and forms in the pond, cellar for storing things, uses glutinous red sorghum to be brewing materials to make wine; Carry out the production of aromatic Chinese spirit, the continuous production time is 50 years.
When the pond was stored in maintenance among the embodiment 1-3, high-temperature daqu during liquor-making koji adopts during use was pulverized it.The wine tail is from winning three sections components between intact to the alcohol component stream after drinking in the white liquor distilling process, the alcohol number of degrees are 20 °.Yellow water is taken from the viscous liquid that bottom, pond, cellar for storing things produces, and color is pale brown look.
Embodiment 1 adopts the inventive method that Jiao Chi is carried out maintenance
When fermentation has finished the cellar for storing things, fully clean Jiao Bi, make cellar for storing things wall mud expose out, then use wine tail sprinkle Jiao Bi, 2kg/m
2Jiao Bi, and adopt film to hide Jiao Chi, when temperature reached more than 30 ℃, sprinkle wine tail was 1 time in per 4 hours, and when temperature was in 20 ℃～30 ℃, sprinkle wine tail was 1 time in per 12 hours, and when temperature was lower than 20 ℃, sprinkle wine tail was 1 time in per 24 hours.Behind the last sprinkle wine tail, spread middle high-temperature daqu, 1kg/m equably to Jiao Bi
2Jiao Bi fills out poor unstrained spirits immediately in the pond, cellar for storing things, track tramping poor unstrained spirits along Jiao Bi, fills up Hou Yanjiao wall sprinkle yellow water, 10kg/m
2Jiao Bi.With 60 days be fermentation period, carry out after continuously production was brewageed in circulation in 1 year the quality (see and show 1-4) that the content and the wine of flavour ingredient in the wine are produced in brewing functional microbe population and pond, cellar for storing things in the quality that detects cellar for storing things wall mud and physical and chemical index, the cellar for storing things wall mud.
Embodiment 2 adopts the inventive method that Jiao Chi is carried out maintenance
When fermentation has finished the cellar for storing things, fully clean Jiao Bi, make cellar for storing things wall mud expose out, then use wine tail sprinkle Jiao Bi, 1.5kg/m
2Jiao Bi, and adopt film to hide Jiao Chi, when temperature reached more than 30 ℃, sprinkle wine tail was 1 time in per 4 hours, and when temperature was in 20 ℃～30 ℃, sprinkle wine tail was 1 time in per 12 hours, and when temperature was lower than 20 ℃, sprinkle wine tail was 1 time in per 24 hours.Behind the last sprinkle wine tail, spread middle high-temperature daqu, 0.75kg/m equably to Jiao Bi
2Jiao Bi fills out poor unstrained spirits immediately in the pond, cellar for storing things, track tramping poor unstrained spirits along Jiao Bi, fills up Hou Yanjiao wall sprinkle yellow water, 7.5kg/m
2Jiao Bi.With 60 days be fermentation period, carry out after continuously production was brewageed in circulation in 1 year the quality (see and show 1-4) that the content and the wine of flavour ingredient in the wine are produced in brewing functional microbe population and pond, cellar for storing things in the quality that detects cellar for storing things wall mud and physical and chemical index, the cellar for storing things wall mud.
Embodiment 3 adopts the inventive method that Jiao Chi is carried out maintenance
When fermentation has finished the cellar for storing things, fully clean Jiao Bi, make cellar for storing things wall mud expose out, then use wine tail sprinkle Jiao Bi, 1kg/m
2Jiao Bi, and adopt film to hide Jiao Chi, when temperature reached more than 30 ℃, sprinkle wine tail was 1 time in per 4 hours, and when temperature was in 20 ℃～30 ℃, sprinkle wine tail was 1 time in per 12 hours, and when temperature was lower than 20 ℃, sprinkle wine tail was 1 time in per 24 hours.Behind the last sprinkle wine tail, spread middle high-temperature daqu, 0.5kg/m equably to Jiao Bi
2Jiao Bi fills out poor unstrained spirits immediately in the pond, cellar for storing things, track tramping poor unstrained spirits along Jiao Bi, fills up Hou Yanjiao wall sprinkle yellow water, 5kg/m
2Jiao Bi.With 60 days be fermentation period, carry out after continuously production was brewageed in circulation in 1 year the quality (see and show 1-4) that the content and the wine of flavour ingredient in the wine are produced in brewing functional microbe population and pond, cellar for storing things in the quality that detects cellar for storing things wall mud and physical and chemical index, the cellar for storing things wall mud.
The comparative example carries out maintenance with existing method to Jiao Chi
With existing method Jiao Chi is carried out maintenance as contrast, main control measures are: play simple cleaning Jiao Bi behind the cellar for storing things, adhesion has old residual being pickled with grains or in wine in the wall mud of cellar for storing things, and idle period of time is unlimited for fully, and the unstrained spirits that directly will be pickled with grains or in wine is inserted Jiao Chi, carries out sealed fermenting.With 60 days be fermentation period, carry out after continuously production was brewageed in circulation in 1 year the quality (see and show 1-4) that the content and the wine of flavour ingredient in the wine are produced in brewing functional microbe population and pond, cellar for storing things in the quality that detects cellar for storing things wall mud and physical and chemical index, the cellar for storing things wall mud.
Embodiment 4 embodiment 1-3 and comparative example's comparison
1, the physical and chemical index of cellar for storing things wall mud detects and cellar for storing things wall shale amount evaluation
Adopt oven drying method to measure cellar for storing things wall mud water cut, will claim that wherein the cellar for storing things wall mud of fresh weight is put into baking oven, claim dry weight, can calculate water cut with 105 ℃ of backs that dry to constant weight.Take fresh cellar for storing things wall mud,, be modulated into muddy water appearance, detect with Shanghai thunder magnetic PHS-29A type pH meter with water and soil mass ratio 2.5: 1.
Table 1 cellar for storing things wall mud physical and chemical index and quality evalution
As can be seen from Table 1, adopt the inventive method, help improving the physicochemical property in the wall mud of cellar for storing things, improved the water content of cellar for storing things wall mud, reduced cellar for storing things wall mud pH, improve cellar for storing things shale amount simultaneously.Wherein, embodiment 1 cellar for storing things wall mud water cut is up to 39.62%, is 1.62 times of contrast, and the pH of cellar for storing things wall mud is reduced to 4.62, helps keeping storing the moistening flexibility of mud, and for the brewing functional microbial growth and give birth to fragrant metabolic process favourable condition is provided.Tail water that is added among the embodiment 3 and yellow water amount are few than embodiment 1, and it is slightly poor to cause the moisture supply capacity of cellar for storing things wall mud, and less to reducing cellar for storing things wall mud pH contribution.Simultaneously; Comparatively approaching among the water cut of cellar for storing things wall mud and pH and the embodiment 1 among the embodiment 2; Thereby show increase, store that water cut is tending towards saturated water holding state gradually in the wall mud, the pH level that tends towards stability along with the amount of adding yellow water and wine tail; Even increase too much yellow water and wine tail again, to the improvement of the cellar for storing things wall mud physicochemical characteristics state that tended towards stability.
Identify discovery through cellar for storing things wall shale amount: adopt the inventive method to eliminate assorted, the strange taste of cellar for storing things wall mud in the control Example effectively; Make cellar for storing things wall mud aromatic flavour; And it is soft, fine and smooth that shale becomes, and improved dried, the harder partially phenomenon of the shale in the control Example.
2, detect brewing functional microbial numbers in the wall mud of cellar for storing things
The beef extract-peptone solid medium is adopted in the detection of anaerobism number of heterotrophic bacteria; Wherein add 0.04% NAC as reductive agent; Vial with the airtight plug of 10mL cylinder shape belt is a culture tube; The above-mentioned substratum of 2mL is injected in the airtight culture tube through syringe, be positioned in the high-pressure steam sterilizing pan and sterilize, simultaneously mud appearance is diluted 10 with sterilized water
4, 10
5, 10
6Doubly, adopt the Heng Gaite anaerobism to roll the pipe principle, get 0.1mL bacterium liquid with injection system and be inoculated in the good substratum that is equipped with of sterilization (temperature is 40-50 ℃; Substratum is in liquid state) airtight culture tube in, shake up rapidly, in the ice groove, roll rapidly; Make in the vial the rapid condensation of substratum on the bottle wall; To roll the glass culture tube of running well again and place under 35 ℃, cultivate 5～10 days, the counting colony counts.The detection employing Heng Gaite anaerobism rolling tube technique of methanobacteria quantity (Chen Meici, Min Hang. methanogen quantity and sociales in the rice terrace. soil journal, 1993, (4): 432-437).The detection employing Heng Gaite anaerobism rolling tube technique of caproic acid bacteria quantity (Shen Yifang. about the cultivation and the application thereof of caproic acid bacteria. brewing science and technology, 1998, (4): 15-23).The detection reference of lactic acid bacterium number: horse forward, Zhou Deqing. a kind of easy fast counting of bifidus bacillus and milk-acid bacteria. mikrobe journal, 1997, (1): 62-64.The detection reference of nitrate reduction bacterium and sulphate reducing bacteria quantity: Liu Zhipei, Wang Baojun, Jia Shengfen, etc. the relation that sample phosphuret-(t)ed hydrogen content and certain micro-organisms group and enzyme are lived. mikrobe journal, 2006,46 (4): 608-612.
Brewing functional microbial numbers in the wall mud of table 2 cellar for storing things
Can find out that from table 2 after employing the inventive method was carried out maintenance to Jiao Chi, the brewing functional microbe population increased in the wall mud of cellar for storing things.Wherein, the anaerobism number of heterotrophic bacteria is all compared according to high among the embodiment 1-3; Among the embodiment 1-3, be that the methanobacteria and the caproic acid bacteria quantity of representative is up to 8.35 * 10 with Lao Jiao pond characteristic mikrobe
4Individual/g stores wall mud and 1.88 * 10
4Individual/g cellar for storing things wall mud, be respectively 245 times and 47 times that contrast; Among the embodiment 1-3, the quantity of sulphate reducing bacteria is more than 10 times of contrast, and the quantity of nitrate reduction bacterium can reach more than 3 times of contrast.Thereby explain, adopt the inventive method maintenance Jiao Chi, improved cellar for storing things wall shale amount effectively, for functional microorganism provides good growth and breeding condition, especially to producing the anaerobism heterotrophic organism that fragrant process plays a significant role, quantity showed increased.Simultaneously, lactic acid bacterium number is effectively suppressed, and this is owing to contain more lactic acid in yellow water and the tail water, thereby with the growth of more substrate lactic acid bacteria inhibiting, causes the lactobacter growth amount less, thereby reach the good result of " increase oneself and fall breast ".
3, the content and the grade estimation thereof of the flavour ingredient of the wine that produces
Getting the comprehensive wine of respectively testing Jiao Chi is sample, adopts gas phase-mass spectrometry method (GC-MS), and all kinds of flavour ingredients in the liquor are detected (Huang Yanmei; Lu Jianchun, Li Anjun, etc. adopt the flavour substances in the gas chromatography-mass spectrometry analysis Ancient Well Imperial Liquor. brewing science and technology; 2006, (7): 91-94).Simultaneously, each wine appearance is carried out aesthetic quality's evaluation, identify according to " cellar for storing things perfume ", " sweet ", " only refreshing " of aromatic Chinese spirit, the typical style characteristic of " long times of aftertaste ".
The content of flavour ingredient in table 3 wine
Can find out that from table 3 it is higher to adopt the pond, cellar for storing things of the inventive method maintenance to produce in the former wine flavour ingredient content, objectionable constituent are lower.Wherein, NSC 8882 content has reached 374.71mg/100mL with the highest among the embodiment 1, is 3.7 times of contrast; The content of ETHYLE ACETATE has all reached 1.3 times that contrast among the embodiment 1-3; The content of ethyl n-butyrate is respectively 1.5 times, 1.4 times, 12 times that contrast among the embodiment 1-3; Content of ethyl lactate has reduced by 28.1%, 22.5%, 14.3% respectively among the embodiment 1-3 simultaneously, meets the good result of " increase oneself and fall breast " once more.In addition; The potato spirit material that produce in the former wine in the pond, cellar for storing things of the inventive method maintenance has obtained effective reduction; Primary isoamyl alcohol and isopropylcarbinol contrast respectively and have descended 13.1% and 12.3% among the embodiment 1; Primary isoamyl alcohol and isopropylcarbinol contrast respectively and have descended 12.6% and 11.1% among the embodiment 2, and primary isoamyl alcohol and isopropylcarbinol contrast respectively and descended 8.7% and 6.9% among the embodiment 3; Also contrast decline of the content of propyl carbinol among the embodiment 1-3, thus avoid drinking the higher authorities' phenomenon.Ethylidene ether content contrasts and has improved 40.3%, 36.0%, 20.2% respectively among the embodiment 1-3; Increased the Chen Xiang local flavor of wine body well; N-propyl alcohol content has also had raising simultaneously, has increased the sweet mouthfeel of wine body effectively, and this has significant contribution to wine body style.
The aesthetic quality of table 4 wine identifies
| The aesthetic quality identifies | |
| Embodiment 1 | Store aromatic strongly fragrant, graceful, sweet refreshing clean, long times of aftertaste |
| Embodiment 2 | Store aromatic strongly fragrantly, sweet, alcohol is clean, long times of aftertaste |
| Embodiment 3 | The cellar for storing things is fragrant stores, and has certain sweet sense, and aftertaste is clean |
| The comparative example | Cellar for storing things perfume (or spice) a little less than, have certain assorted, strange taste, aftertaste is shorter |
From table 4, can find out, adopt the drinking utensils of being produced behind the inventive method maintenance Jiao Chi that aromatic strongly fragrant, graceful, the sweet good style clean, long times of aftertaste of feeling well in cellar for storing things is arranged, have the quality of high-quality base liquor, be the best with embodiment 1 with embodiment 2 wherein.In the contrast wine appearance, have certain assorted, strange taste, aftertaste is shorter, and vinosity is more bad.
In sum; The result's demonstration after the quality of content and wine of flavour ingredient in the wine is produced in brewing functional microbe population and pond, cellar for storing things in the quality that detects cellar for storing things wall mud and physical and chemical index, the cellar for storing things wall mud: improved the water cut of storing wall mud through the inventive method maintenance Jiao Chi; Reduced the pH of cellar for storing things wall mud; For mikrobe in the mud of cellar for storing things provides good growing environment, improved brewing functional microbial numbers in the wall mud of cellar for storing things, avoided the degeneration of cellar for storing things wall mud; Thereby guaranteed the quality of Jiao Chi, promoted wine body style and quality; Especially with embodiment 1 the best.Further analyze and find: along with the increase of adding yellow water and tailwater quantity; Water cut is tending towards saturated water holding state gradually in the wall mud of cellar for storing things, and pH tends towards stability, and the physicochemical characteristics of cellar for storing things wall mud has reached the preferable condition of brewing functional microorganism growth breeding; Accordingly; The wine quality of the quality of Jiao Chi and production also is guaranteed, and therefore adds too much yellow water and wine tail again and also can not produce significantly influence to the maintenance effect of Jiao Chi, can waste resource on the contrary.
Claims (8)
1. the maintenance process of Jiao Chi is characterized in that: may further comprise the steps:
Cleaning Jiao Bi when a, fermentation have finished the cellar for storing things to cellar for storing things wall sprinkle wine tail, hides Jiao Chi;
B, when fermenting once more, go into to store and evenly spread liquor-making koji on the forward direction Jiao Bi, insert poor unstrained spirits;
C, insert poor unstrained spirits after, the wall sprinkle yellow water along the cellar for storing things.
2. according to the maintenance process of the said Jiao Chi of claim 1, it is characterized in that: the usage quantity of the tail of wine described in the step a is that every square metre of Jiao Bi uses 1-2kg.
3. according to the maintenance process of claim 1 or 2 said Jiao Chi; It is characterized in that: the mode of the sprinkle wine tail described in the step a is: when temperature surpasses 30 ℃; Sprinkle wine tail was 1 time in per 4 hours, and when temperature was 20～30 ℃, sprinkle wine tail was 1 time in per 12 hours; When temperature was lower than 20 ℃, sprinkle wine tail was 1 time in per 24 hours.
4. according to the maintenance process of each said Jiao Chi of claim 1～3, it is characterized in that: the usage quantity of the liquor-making koji described in the step b is that every square metre of Jiao Bi uses 0.5-1kg.
5. according to the maintenance process of each said Jiao Chi of claim 1～4, it is characterized in that: the liquor-making koji described in the step b is middle high-temperature daqu.
6. according to the maintenance process of each said Jiao Chi of claim 1～5, it is characterized in that: insert among the step b when being pickled with grains or in wine unstrained spirits along storing the tightly poor unstrained spirits of wall pressure.
7. according to the maintenance process of each said Jiao Chi of claim 1～6, it is characterized in that: the usage quantity of the yellow water described in the step c is that every square metre of Jiao Bi uses 5-10kg.
8. according to the maintenance process of the said Jiao Chi of claim 1, it is characterized in that: wine tail usage quantity is that every square metre of Jiao Bi uses 2kg among the step a; The bent medicine of high temperature in using among the step b, its usage quantity is that every square metre of Jiao Bi uses 1kg; The usage quantity of yellow water is that every square metre of Jiao Bi uses 10kg among the step c.
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| CN2012100346759A CN102533492B (en) | 2012-02-16 | 2012-02-16 | Method for curing pit |
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| CN2012100346759A CN102533492B (en) | 2012-02-16 | 2012-02-16 | Method for curing pit |
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| CN102533492A true CN102533492A (en) | 2012-07-04 |
| CN102533492B CN102533492B (en) | 2013-12-11 |
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| CN2012100346759A Active CN102533492B (en) | 2012-02-16 | 2012-02-16 | Method for curing pit |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102766566A (en) * | 2012-08-01 | 2012-11-07 | 泸州品创科技有限公司 | White spirit brewing pit and moisturizing method thereof |
| CN102876534A (en) * | 2012-10-22 | 2013-01-16 | 四川省成都普什机电技术研究有限公司 | Fermented grains feeding device |
| CN105002084A (en) * | 2015-07-29 | 2015-10-28 | 安徽古井贡酒股份有限公司 | Method for maintaining pit of highly flavored type yeast wine |
| CN104357310B (en) * | 2014-11-10 | 2016-05-18 | 江苏洋河酒厂股份有限公司 | The method of hot water wash cellar for storing things maintenance Jiao Chi a kind of |
| CN106010863A (en) * | 2016-06-29 | 2016-10-12 | 安徽古井贡酒股份有限公司 | Method for bottom microculture of fermentation pit for highly flavored type Baijiu |
| CN106118977A (en) * | 2016-06-29 | 2016-11-16 | 安徽古井贡酒股份有限公司 | A kind of at the bottom of pit pond and the method for pool wall maintenance |
| CN107057911A (en) * | 2016-12-09 | 2017-08-18 | 刘国和 | A kind of pit maintenance process |
| CN110540908A (en) * | 2019-10-16 | 2019-12-06 | 宜宾职业技术学院 | Pit mud maintenance liquid and preparation and maintenance method thereof |
| CN111040910A (en) * | 2020-01-14 | 2020-04-21 | 泸州金窖醇酒业有限公司 | Maintenance method of strong-flavor pit |
| CN115746980A (en) * | 2022-11-23 | 2023-03-07 | 贵州茅台酒股份有限公司 | Method for curing fermented grains at bottom of empty cellar for storing soy sauce flavor type white spirit |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102766566A (en) * | 2012-08-01 | 2012-11-07 | 泸州品创科技有限公司 | White spirit brewing pit and moisturizing method thereof |
| CN102876534A (en) * | 2012-10-22 | 2013-01-16 | 四川省成都普什机电技术研究有限公司 | Fermented grains feeding device |
| CN104357310B (en) * | 2014-11-10 | 2016-05-18 | 江苏洋河酒厂股份有限公司 | The method of hot water wash cellar for storing things maintenance Jiao Chi a kind of |
| CN105002084A (en) * | 2015-07-29 | 2015-10-28 | 安徽古井贡酒股份有限公司 | Method for maintaining pit of highly flavored type yeast wine |
| CN106010863A (en) * | 2016-06-29 | 2016-10-12 | 安徽古井贡酒股份有限公司 | Method for bottom microculture of fermentation pit for highly flavored type Baijiu |
| CN106118977A (en) * | 2016-06-29 | 2016-11-16 | 安徽古井贡酒股份有限公司 | A kind of at the bottom of pit pond and the method for pool wall maintenance |
| CN107057911A (en) * | 2016-12-09 | 2017-08-18 | 刘国和 | A kind of pit maintenance process |
| CN110540908A (en) * | 2019-10-16 | 2019-12-06 | 宜宾职业技术学院 | Pit mud maintenance liquid and preparation and maintenance method thereof |
| CN111040910A (en) * | 2020-01-14 | 2020-04-21 | 泸州金窖醇酒业有限公司 | Maintenance method of strong-flavor pit |
| CN115746980A (en) * | 2022-11-23 | 2023-03-07 | 贵州茅台酒股份有限公司 | Method for curing fermented grains at bottom of empty cellar for storing soy sauce flavor type white spirit |
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