CN105002084A - Method for maintaining pit of highly flavored type yeast wine - Google Patents
Method for maintaining pit of highly flavored type yeast wine Download PDFInfo
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- CN105002084A CN105002084A CN201510468169.4A CN201510468169A CN105002084A CN 105002084 A CN105002084 A CN 105002084A CN 201510468169 A CN201510468169 A CN 201510468169A CN 105002084 A CN105002084 A CN 105002084A
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Abstract
The invention discloses a method for maintaining a pit of highly flavored type yeast wine. The method is characterized in that after fermented grain fermentation is finished and pit discharging is finished, medium-high temperature yeast, high-temperature pit mud and after-run are laid at the bottom of a pit after being fermented according to the situation of the pit in a sealed mode, and large cultivation on the bottom of the pit is finished; or the bottom of the pit is drilled through a fork, high-temperature yeast powder is evenly scattered in holes, and small cultivation on the bottom of the pit is finished; during large cultivation or small cultivation, the after-run is sprayed to the wall of the pit, and the wall of the pit is maintained. According to the method, the physicochemical property of the pit mud can be improved, and the phenomena of hardening and crystallizing between the wall of the pit and a pit floor of the pit disappear after cultivation; the pit mud is soft, fine, smooth, blue dark and glossy, the fragrance is strong and pure, and ammoniacal odor and other foreign flavor are avoided.
Description
Technical field
The present invention relates to the maintenance process in pond, a kind of fragrant yeast wine cellar.
Background technology
Jiao Chi is the dominant fermentation container of fragrant yeast liquor brewing, is also the important place that liquor flavor composition is formed simultaneously.Cellar for storing things also has multiple abundant microorganism species in pond, and cellar for storing things mud is the important place of microorganism growth, metabolism, is rich in nutritive ingredient and moisture, for brewing functional microorganism improves better growing conditions.
But the aroma daqu liquor pressure pond production cycle is longer, adjust unstrained spirits to terminate, Jiao Chi pond bed mud, pool wall are comparatively fast aging, and concrete manifestation is exactly at the bottom of pond, calcium lactate, iron lactate crystallization appear in pool wall, and it is serious to harden.If not at the bottom of pond, pool wall carries out maintenance, said circumstances, once worsen, affects greatly former Quality of Liquors.At present, each Production of Luzhou-flavor Liquor producer to maintenance at the bottom of Jiao Chi pond do more coarse.
Summary of the invention
The present invention be for solving at the bottom of Jiao Chi pond, pool wall crystallization and the problem that hardens, provide a kind of simple, practical Cellars Maintenance of Aromatic Yeast Wine method, to improve, to store mud at the bottom of pond active, promotes the metabolism of pond bottom fermentation microorganism, thus promote former Quality of Liquors.
The present invention adopts following technical scheme for solving the problem:
Cellars Maintenance of Aromatic Yeast Wine method of the present invention, is characterized in that: comprise the following steps:
(1) complete wine unstrained spirits in first time ferment and go out after pond terminates, cleaning is stored at the bottom of pond pool wall and pond, the wine tail that middle high temperature song, high-temperature cellar mud and temperature are 35 DEG C is added in pond, cellar for storing things, middle high temperature song, high-temperature cellar mud and wine tail are mixed rear sealing and fermenting 24h, then fermentation after product is laid at the bottom of Jiao Chi pond, completes the large cultivation at the bottom of to Jiao Chi pond; Wherein the usage quantity of middle high temperature song is that every cubic metre of Jiao Chi uses 7.5Kg, and the usage quantity of high-temperature cellar mud is that every cubic metre of Jiao Chi uses 0.125m
3, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 3.75kg.
Then before carrying out the fermentation of second time wine unstrained spirits, with atomizer to from Chi Kou under account for the wine tail of pond, cellar for storing things pool wall spray 30-35 DEG C of cellar for storing things pond 1/1 to three/4th degree of depth, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 1 ~ 1.5Kg; After the 3 ~ 5h of interval, again press the same manner spray pool wall, complete the maintenance to pond, cellar for storing things pool wall;
(2) complete wine unstrained spirits in second time ferment and go out after pond terminates, cleaning is stored at the bottom of pond pool wall and pond, grain unstrained spirits at the bottom of pond is cleaned out, be the hole of 2.5 ~ 3mm with fork at the dark 3cm of pond subdrilling, radius, interval 2cm between adjacent hole, in hole, be sprinkled into the bent powder of high temperature uniformly, complete the little cultivation at the bottom of to Jiao Chi pond; The usage quantity of the bent powder of described high temperature is that every cubic metre of Jiao Chi uses 2.5Kg;
Then before carrying out third time wine unstrained spirits fermentation, with atomizer to from Chi Kou under account for the wine tail of pond, cellar for storing things pool wall spray 30-35 DEG C of cellar for storing things pond 1/1 to three/4th degree of depth, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 1 ~ 1.5Kg; After the 3 ~ 5h of interval, again press the same manner spray pool wall, complete the maintenance to pond, cellar for storing things pool wall;
(3) complete wine unstrained spirits in third time ferment and go out after pond terminates, carry out little cultivation by the method for step (2) at the bottom of Jiao Chi pond, and carry out maintenance to storing pond pool wall;
(4) proceed the fermentation of next row time wine unstrained spirits, and repeating step (1), (2), (3).
Compared with the prior art, beneficial effect of the present invention is embodied in:
(1) method of the present invention can improve cellar for storing things mud physico-chemical property, cultivates Hou Jiao pond pool wall and pond base plate tie, crystalline polamer disappears, the soft exquisiteness of cellar for storing things mud, and nothing gloss of green grass or young crops, the fragrance strong fragrance of news is pure, without ammonia taste and other different assorted tastes.
(2) method of the present invention can promote cellar for storing things mud profitable strain quantity, makes wine brewing beneficial microorganism abundanter.By spray wine tail with spread song, pool wall water content increases, and pH reduces, yeast saccharomyces cerevisiae and other beneficial microorganism growth metabolisms more vigorous.
(3) after carrying out maintenance by method of the present invention to Jiao Chi, base liquor yield and quality promotes, and ethyl hexanoate raises, and ethyl lactate reduces, and each teams and groups former wine quality discrepancy rate reduces.
(4), after carrying out maintenance by method of the present invention to Jiao Chi, wine body aesthetic quality promotes, and store aromatic strongly fragrant, pleasant impression is long, the more plentiful coordination of wine body.
(5) maintenance process of the present invention is simple and convenient, repeatable strong, easy promotion and implementation.
Specific embodiment
The present embodiment is as follows to 4m
3maintenance is carried out in pond, fragrant yeast wine cellar:
(1) first time wine unstrained spirits fermentation be in may the middle ten days to the beginning of September.
Complete first time wine unstrained spirits in the beginning of September ferment and go out after pond terminates, at the bottom of soft broom cleaning cellar for storing things pond pool wall and pond, the poor unstrained spirits remained at the bottom of pool wall and pond is cleaned out.In pond, cellar for storing things, add the wine tail that middle high temperature song, high-temperature cellar mud and temperature are 35 DEG C, middle high temperature song, high-temperature cellar mud and wine tail are mixed, is placed in one jiao, pond, cellar for storing things, and covers with gunnysack, heat-preservation fermentation 24h.Wherein the consumption of high temperature song is that every cubic metre of Jiao Chi uses 7.5Kg, and the consumption of high-temperature cellar mud is that every cubic metre of Jiao Chi uses 0.125m
3, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 3.75kg.Afterwards, above-mentioned fermented material is laid in the large cultivation completed at the bottom of Jiao Chi pond at the bottom of to Jiao Chi pond, the fermentation of second time wine unstrained spirits can be carried out.
Before carrying out the fermentation of second time wine unstrained spirits, with atomizer to the pool wall spray wine tail of 30-35 DEG C, complete the maintenance to pond, cellar for storing things pool wall, need the pool wall of maintenance to be the position of from Chi Kou to lower 0.5m (the dark 1.85m of Jiao Chi).Spray wine tail to carry out at twice, interval 3h between twice, each wine tail consumption is identical, is all every square metre of cellar for storing things pond 1.5Kg;
(2) ferment and go out after pond terminates completing second time wine unstrained spirits at the beginning of 12 months, cleaning is stored at the bottom of pond pool wall and pond, grain unstrained spirits at the bottom of pond is cleaned out, be the hole of 2.5mm with fork at the dark 3cm of pond subdrilling, radius, interval 2cm between adjacent hole, in hole, be sprinkled into the bent powder of high temperature uniformly, complete the little cultivation at the bottom of to Jiao Chi pond, third time wine unstrained spirits fermentation can be carried out; The consumption of the bent powder of high temperature is that every cubic metre of Jiao Chi uses 2.5Kg;
Before carrying out third time wine unstrained spirits fermentation, with atomizer to the pool wall spray wine tail of 30-35 DEG C, complete the maintenance to pond, cellar for storing things pool wall, need the pool wall of maintenance to be the position of from Chi Kou to lower 0.5m (the dark 1.85m of Jiao Chi).Spray wine tail to carry out at twice, interval 3h between twice, each wine tail consumption is identical, is all every square metre of cellar for storing things pond 1.5Kg;
(3) complete third time wine unstrained spirits in February ferment and go out after pond terminates, carry out little cultivation by the method for step (2) at the bottom of Jiao Chi pond, and carry out maintenance to storing pond pool wall.
(4) proceed the fermentation of next row time wine unstrained spirits, and repeating step (1), (2), (3).
Claims (1)
1. a Cellars Maintenance of Aromatic Yeast Wine method, is characterized in that: comprise the following steps:
(1) complete wine unstrained spirits in first time ferment and go out after pond terminates, cleaning is stored at the bottom of pond pool wall and pond, the wine tail that middle high temperature song, high-temperature cellar mud and temperature are 35 DEG C is added in pond, cellar for storing things, middle high temperature song, high-temperature cellar mud and wine tail are mixed rear sealing and fermenting 24h, then be laid at the bottom of Jiao Chi pond, namely complete the large cultivation at the bottom of to Jiao Chi pond; Wherein the usage quantity of middle high-temperature zone is that every cubic metre of Jiao Chi uses 7.5Kg, and the usage quantity of high-temperature cellar mud is that every cubic metre of Jiao Chi uses 0.125m
3, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 3.75kg;
Then before carrying out the fermentation of second time wine unstrained spirits, with atomizer to from Chi Kou under account for the wine tail of pond, cellar for storing things pool wall spray 30-35 DEG C of cellar for storing things pond 1/1 to three/4th degree of depth, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 1 ~ 1.5Kg; After the 3 ~ 5h of interval, again press the same manner spray pool wall, complete the maintenance to pond, cellar for storing things pool wall;
(2) ferment and go out after pond terminates completing second time wine unstrained spirits, cleaning is stored at the bottom of pond pool wall and pond, grain unstrained spirits at the bottom of pond is cleaned out, be the hole of 2.5 ~ 3mm with fork at the dark 3cm of pond subdrilling, radius, interval 2cm between adjacent hole, in hole, be sprinkled into the bent powder of high temperature uniformly, complete the little cultivation at the bottom of to Jiao Chi pond; The usage quantity of the bent powder of described high temperature is that every cubic metre of Jiao Chi uses 2.5Kg;
Then before carrying out third time wine unstrained spirits fermentation, with atomizer to from Chi Kou under account for the wine tail of pond, cellar for storing things pool wall spray 30-35 DEG C of cellar for storing things pond 1/1 to three/4th degree of depth, the usage quantity of wine tail is that every cubic metre of Jiao Chi uses 1 ~ 1.5Kg; After the 3 ~ 5h of interval, again press the same manner spray pool wall, complete the maintenance to pond, cellar for storing things pool wall;
(3) ferment and go out after pond terminates completing third time wine unstrained spirits, carrying out little cultivation by the method for step (2) at the bottom of Jiao Chi pond, and carry out maintenance to storing pond pool wall;
(4) proceed the fermentation of next row time wine unstrained spirits, and repeating step (1), (2), (3).
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| CN201510468169.4A CN105002084A (en) | 2015-07-29 | 2015-07-29 | Method for maintaining pit of highly flavored type yeast wine |
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| CN201510468169.4A CN105002084A (en) | 2015-07-29 | 2015-07-29 | Method for maintaining pit of highly flavored type yeast wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111334390A (en) * | 2020-04-28 | 2020-06-26 | 安徽古井贡酒股份有限公司 | Method for comprehensively improving quality of pit mud at bottom of strong aromatic Chinese spirits pool |
| CN115895808A (en) * | 2023-02-27 | 2023-04-04 | 安徽唐人酒业有限公司 | Nine-grain wine brewing process based on grains |
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2015
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111334390A (en) * | 2020-04-28 | 2020-06-26 | 安徽古井贡酒股份有限公司 | Method for comprehensively improving quality of pit mud at bottom of strong aromatic Chinese spirits pool |
| CN111334390B (en) * | 2020-04-28 | 2023-03-21 | 安徽古井贡酒股份有限公司 | Method for comprehensively improving quality of pit mud at bottom of strong aromatic Chinese spirits pool |
| CN115895808A (en) * | 2023-02-27 | 2023-04-04 | 安徽唐人酒业有限公司 | Nine-grain wine brewing process based on grains |
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