CN106047734B - The preparation method and application of bacterium source are strengthened in wine brewing - Google Patents
The preparation method and application of bacterium source are strengthened in wine brewing Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The present invention provides a kind of make wine and strengthens the preparation method and application of bacterium source, and methods described comprises the steps：A, prepared by culture medium：Middle wheat bran, poor unstrained spirits, water are mixed, regulation, PH 6.5, sterilizing, taking-up cools to 35 DEG C, obtains culture medium；B, in pit mud strain enrichment：Cultivated in the culture medium that quality aged pit mud is placed in step A, temperature is 32~35 DEG C, and culture took out the culture medium of enriched microbe colony group after 100~150 days, and drying obtains first class inoculum；C, classification expands culture：The first class inoculum that step B is obtained carries out classification and expands culture, dries to make wine together with bacterium colony, culture medium after culture and strengthens bacterium source.The preparation method that bacterium source is strengthened in the wine brewing is simple, does not add chemical reagent, and adding wine brewing in the rejuvenation and enhancing and female grain that new pit mud culture, cellar mud microorganisms are degenerated strengthens bacterium source, can quickly strengthen the microorganism species in original environment, so as to improve the quality of wine.
Description
Technical field
The present invention relates in wine brewing wine brewing strengthen bacterium source, more particularly to it is a kind of make wine strengthen bacterium source preparation method and
Using belonging to Liquor Making Technology field.
Background technology
At present, vast Luzhou-flavor liquor-making enterprise is mainly by following two by way of raising pit mud quality：First, using tradition
Pit mud culture and maintenance process, i.e., using resources-type organic artificial culture pit mud of making wine, pit is carried out by conventional brew technique
Maintenance, by taking turns fermentation, gradually steps up pit mud quality more.This kind of method is generally effective, but the pit mud maturity period compared with
It is long, see slower.Second, improve containing for major function bacterium-caproic acid bacteria in pit mud by launching caproic acid bacteria culture fluid into pit mud
Amount, pit mud quality is improved with this.And cellar mud microorganisms group is to be enriched with to form naturally by very long fermentation process, they
Promote the differentiation of cellar mud microorganisms environment by acting synergistically during the fermentation, and the differentiation of cellar mud microorganisms environment is instead made
For cellar mud microorganisms, promote the differentiation of cellar mud microorganisms structure of community, pass through this cellar mud microorganisms and cellar mud microorganisms ring
The continual action and reaction in border, is improved constantly the quality of pit mud.Increase the content of certain pit mud functional bacteria suddenly
The uniform growth of cellar mud microorganisms group can be broken, it is difficult to preferably synergy is played, can not constantly improve pit mud quality.Mesh
Caproic acid bacteria alleged by our preceding liquor industries should exactly belong to commercial designations or custom title, because of the caproic acid in quality pit mud
Bacterium and methane backeria are commensalisms, so numerous characteristics are reflected by commensalism.One Application No.
Entitled pit mud functional bacteria and preparation method thereof is disclosed in CN201110172785.7 patent of invention, following step should be included
Suddenly：A, the preparation of caproic acid bacteria solution：Caproic acid bacteria strain obtains caproic acid bacteria solution by rejuvenation, expansion culture；B, pit mud is enriched with bacterium solution
Prepare：Take the strain in pit mud to be cultivated, obtain pit mud enrichment bacterium solution；C, the preparation of pit mud functional bacteria：Caproic acid bacteria solution and cellar for storing things
Mud enrichment bacterium solution mixing, is inoculated in pit mud functional bacteria culture medium, 22~27d is cultivated at 32~36 DEG C, obtains pit mud functional bacteria
Liquid.This kind prepares the method complex operation of pit mud functional bacteria and can not be effectively farthest rich by the beneficial bacterium in pit mud
Collection.So that its feature is poor.The caproic acid bacteria of external source is introduced in this method preparation process, this method belongs to increases certain suddenly
The content of pit mud functional bacteria, the uniform growth of cellar mud microorganisms group can be broken, it is difficult to play preferably synergy, Wu Fachi
It is continuous to improve pit mud quality.
The content of the invention
Present invention seek to address that operating process existing for the preparation method of prior art is complicated, and added in preparation process more
Kind of chemical reagent, add suddenly the content of a certain pit mud functional bacteria thereby using when can break the equal of original microbiologic population
Weighing apparatus growth, it is difficult to the problem of playing preferably synergy, there is provided bacterium source and preparation method thereof is strengthened in one kind wine brewing, and the wine brewing is strong
It is simple to change the preparation method of bacterium source, does not add chemical reagent, bacterium source is strengthened in the wine brewing being prepared, in new pit mud culture, pit mud
Wine brewing is added in the rejuvenation and enhancing of microbiological degeneration and female grain and strengthens bacterium source, can quickly strengthen the microbial bacteria in original environment
Group, so as to improve the quality of wine.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions：
The preparation method of bacterium source is strengthened in wine brewing, and methods described comprises the steps：
A, prepared by culture medium：By 4.5~5.5 parts of middle 8.5~12 parts of wheat bran, 0.5~2 part of poor unstrained spirits, water mixing, regulation PH is
After 6.5, the 40~45min that sterilizes, taking-up cools to 35 DEG C, obtains culture medium, standby；
B, in pit mud strain enrichment：Cultivated in the culture medium that 100~150 parts of quality aged pit mud are placed in step A, temperature
The wine brewing of enriched microbe colony group is strengthened bacterium source culture medium by degree control at 32~35 DEG C after cultivating 100~150 days
Take out, in 50~70 DEG C of drying, obtain first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium after culture
Fall, culture medium is dried under the conditions of 50~70 DEG C and obtains wine brewing reinforcing bacterium source.
It is mould horizontal stalk, aspergillus oryzae, aspergillus niger, Rhizopus microsporus, Crewe that the test of bacterium source composition is strengthened in wine brewing after culture
Tie up Pichia pastoris, Mucor pusillus.Attached test test report book.
Further, in stepb, it is first excellent by 50 parts when being cultivated in the culture medium that quality aged pit mud is placed in step A
Matter aged pit mud is fitted into blake bottle, is reloaded into culture medium, and remaining quality aged pit mud then is loaded into blake bottle, floating, then
Punching, 40~70 parts of yellow serifluxes are poured into incubator, by aperture it is floating after cultivated.
Further, described quality aged pit mud is the aged pit mud of more than 40 years.
Further, it is that 3~8% first class inoculum is inoculated on culture medium that described classification, which expands culture, 32~35
DEG C culture process of 40~48 hours.The culture medium that classification expands culture is culture medium prepared by step A.
Application of the bacterium source in new pit mud culture is strengthened in present invention wine brewing, and its specific incubation is as follows：
The new yellow foundry loam of preparation is appropriate, then 3~5% aged pit muds of the new yellow foundry loam weight of addition, 15~20% pit sealing mud, and 9
~5% base liquor, 3.5~5% yellow seriflux, 8~10% vinasse, 5~8% Daqu, 2~3% dregs of beans, 1.5~2% wine brewing
Strengthen bacterium source, 7.5~9% grain powder（Cook）, mix, stirring, pile or pit entry fermentation culture, 32~35 DEG C are cultivated 1~3
The moon obtains new pit mud.
Microbiological degeneration causes crystal thing more in pit mud, pit, microorganism in dehydration, hardened, stiff, pit mud, pit
Rejuvenation, can make cellar mud microorganisms fast-growth, breeding, so as to improve basic Quality of Liquors.Therefore, present invention also offers wine brewing
Strengthen application of the bacterium source in rejuvenation pit, pit mud in microorganism, its rejuvenation method is that wine brewing is strengthened into bacterium source, koji powder, grain
Unstrained spirits admixture activation 24~30 hours is standby, has then played pit vinasse, has cleaned up, will in cellar for storing things wall surrounding and the punching of cellar for storing things bottom
Compound is uniformly sprinkling upon cellar for storing things wall surrounding and cellar for storing things bottom, and its is floating, grain is thrown, wherein the pit of every 2 tons of pit muds is made with 1.5~2 kg
Wine strengthens bacterium source, 2~2.5kg koji powders, 3~5kg grain unstrained spirits.
This method can make the beneficial microbe in pit mud be strengthened, and further make wine brewing beneficial to bacterium source:Caproic acid bacteria, second
Fast-growth is bred again for sour bacterium, butyric, methagen, actinomyces etc..
The wine brewing reinforcing bacterium source of the present invention is added in female grain and made wine, organic acid in wine, alcohols material can be improved
Content, improve white wine quality.The addition that bacterium source is strengthened in wine brewing is advisable for 1.5~the 2 ‰ of female poor weight.
This method can improve the acid such as brewing microorganism organic acid, caproic acid, acetic acid, butyric acid, propionic acid in female grain and
Alcohols material content.
The invention has the advantages that：
1st, add compared with prior art unlike external source function bacterium, the present invention is using aged pit mud directly with cultivating base junction
Culture is closed, by using specific medium component and condition of culture, enrichment naturally generates brewing microorganism bacterium colony, then by bacterium colony
Collect classification and expand culture wine brewing is made and strengthen bacterium source, after testing, wine brewing strengthens bacterium and contains mould abundant horizontal stalk, aspergillus oryzae, black
Aspergillus, Rhizopus microsporus, Crewe dimension Pichia pastoris, Mucor pusillus.
Wine brewing is prepared using the inventive method and strengthens bacterium source, preparation method is simple, different from needing to prepare in the prior art
Liquid bacterium solution, can be mass-produced.It was verified that by the reinforcing bacterium source for the culture of new pit mud, the rejuvenation of cellar mud microorganisms
And in mother's grain, as the biochemical reaction generation of the rejuvenation fermentation process of poor unstrained spirits, new culture pit mud and cellar mud microorganisms degeneration is a large amount of
Microbe colony group, basic Quality of Liquors is largely increased, the reinforcing bacterium source can be used for various odor types brewed spirit, and
The rejuvenation that the culture of Luzhou-flavor pit mud and cellar mud microorganisms are degenerated.Strengthening bacterium source can obtain cellar mud microorganisms and female poor microorganism
Strengthen, improve the Luzhou-flavor basis Quality of Liquors using ethyl hexanoate as main aroma, embody in the sauce of paste flavor wine with dense, it is dense not lift one's head
Style, and white wine approximation giving off a strong fragrance style.
2nd, wine brewing of the invention is strengthened bacterium source and is used in female grain, it is fermented during esterification, can be greatly enhanced
Vinosity, and reinforcing bacterium source dosage of making wine is few, it is only necessary to using 1.5~2 ‰, its basic Quality of Liquors is with regard to that can be largely increased.
Embodiment
The present invention is described in detail with reference to specific embodiment.
In following embodiments, yellow seriflux is caused yellow seriflux during brewed spirit.
Embodiment 1
The preparation method of bacterium source is strengthened in wine brewing, and methods described comprises the steps：
A, prepared by culture medium：By 4.5 parts of middle 8.5 parts of wheat bran, 0.5 part of poor unstrained spirits, water mixing, regulation, PH 6.5, portable pressure
Power pot sterilizing 43min, takes out button bottle, cools to 35 DEG C, obtain culture medium, standby；
B, in pit mud strain enrichment：Cultivated in the culture medium that 150 parts of quality aged pit mud are placed in step A, temperature control
System is at 32~35 DEG C, and the wine brewing of enriched microbe colony group is strengthened bacterium source culture medium after 120 days and taken out by culture, 70
DEG C drying, obtain first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium after culture
Fall, culture medium is dried under the conditions of 70 DEG C and obtains wine brewing reinforcing bacterium source.
Embodiment 2
The preparation method of bacterium source is strengthened in wine brewing, and methods described comprises the steps：
A, prepared by culture medium：By 4.5 parts of middle 9.5 parts of wheat bran, 0.5 part of poor unstrained spirits, water mixing, regulation, PH 6.5, portable pressure
Power pot sterilizing 45min, takes out button bottle, cools to 35 DEG C, obtain culture medium, standby；
B, in pit mud strain enrichment：Cultivated in the culture medium that 100 parts of quality aged pit mud are placed in step A, temperature control
System is at 32~35 DEG C, and the wine brewing of enriched microbe colony group is strengthened bacterium source culture medium after 100 days and taken out by culture, 50
DEG C drying, obtain first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium after culture
Fall, culture medium is dried under the conditions of 50 DEG C and obtains wine brewing reinforcing bacterium source.
In stepb, when being cultivated in the culture medium that quality aged pit mud is placed in step A, first by 50 parts of quality aged pit mud
It is fitted into blake bottle, is reloaded into culture medium, then other 50 parts of quality aged pit mud is fitted into blake bottle（It is placed in culture base table
Face）, its is floating, then punch, 40 parts of yellow serifluxes are poured into blake bottle, by aperture it is floating after cultivated.
Described quality aged pit mud is the aged pit mud of more than 40 years.
Further, it is that 3% first class inoculum is inoculated on culture medium that described classification, which expands culture, at 32~35 DEG C
The process of culture 48 hours.
The culture medium that classification expands culture is culture medium prepared by step A.
Embodiment 3
The preparation method of bacterium source is strengthened in wine brewing, and methods described comprises the steps：
A, prepared by culture medium：5 parts of middle 11 parts of wheat bran, 1 part of poor unstrained spirits, water mixing, regulation, PH 6.5, portable pressure cooker are gone out
Bacterium 42min, button bottle is taken out, 35 DEG C is cooled to, obtains culture medium, it is standby；
B, in pit mud strain enrichment：Cultivated in the culture medium that 120 parts of quality aged pit mud are placed in step A, temperature control
System is at 32~35 DEG C, and the wine brewing of enriched microbe colony group is strengthened bacterium source culture medium after 150 days and taken out by culture, 60
DEG C drying, obtain first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium after culture
Fall, culture medium is dried under the conditions of 60 DEG C and obtains wine brewing reinforcing bacterium source.
Embodiment 4
The preparation method of bacterium source is strengthened in wine brewing, and methods described comprises the steps：
A, prepared by culture medium：By 5.5 parts of middle 12 parts of wheat bran, 2 parts of poor unstrained spirits, water mixing, regulation, PH 6.5, portable pressure cooker
Sterilize 40min, takes out button bottle, cools to 35 DEG C, obtain culture medium, standby；
B, in pit mud strain enrichment：Cultivated in the culture medium that 110 parts of quality aged pit mud are placed in step A, temperature control
System is at 32~35 DEG C, and the wine brewing of enriched microbe colony group is strengthened bacterium source culture medium after 130 days and taken out by culture, 55
DEG C drying, obtain first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium after culture
Fall, culture medium is dried under the conditions of 55 DEG C and obtains wine brewing reinforcing bacterium source.
In stepb, when being cultivated in the culture medium that quality aged pit mud is placed in step A, first by 50 parts of quality aged pit mud
It is fitted into blake bottle, is reloaded into culture medium, other 60 parts of quality aged pit mud is then loaded into blake bottle, it is floating, then punch,
60 parts of yellow serifluxes are poured into blake bottle, by aperture it is floating after cultivated.
Described quality aged pit mud is the aged pit mud of more than 40 years.
Further, it is that 5% first class inoculum is inoculated on culture medium that described classification, which expands culture, at 32~35 DEG C
The process of culture 40 hours.The detailed process for expanding culture can be as follows：Prepare culture medium（With culture medium phase in step A
Together）1kg, 5% first class inoculum of inoculation medium weight, is put into constant incubator culture after inoculation, cultivation temperature is set as
30-35 DEG C, incubation time 40-48 hours, dry to obtain second class inoculum according to the operation for making first class inoculum, then scale metaplasia
Production：Prepare 1000 kg culture mediums（It is identical with culture medium in step A）, 5% second class inoculum of inoculation medium weight, room temperature sets
It is set to 30-35 DEG C, incubation time 40-48 hours, dries to obtain wine brewing reinforcing bacterium source according to the operation for making first class inoculum.
Embodiment 5
The preparation method of bacterium source is strengthened in wine brewing, and methods described comprises the steps：
A, prepared by culture medium：By 4.5 parts of middle 9.5 parts of wheat bran, 0.5 part of poor unstrained spirits, water mixing, regulation, PH 6.5, portable pressure
Power pot sterilizing 45min, takes out button bottle, cools to 35 DEG C, obtain culture medium, standby；
B, in pit mud strain enrichment：Cultivated in the culture medium that 150 parts of quality aged pit mud are placed in step A, temperature control
System is at 32~35 DEG C, and the wine brewing of enriched microbe colony group is strengthened bacterium source culture medium after 100 days and taken out by culture, 60
DEG C drying, obtain first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium after culture
Fall, culture medium is dried under the conditions of 60 DEG C and obtains wine brewing reinforcing bacterium source.
In stepb, when being cultivated in the culture medium that quality aged pit mud is placed in step A, first by 50 parts of quality aged pit mud
It is fitted into blake bottle, is reloaded into culture medium, other 100 parts of quality aged pit mud is then loaded into blake bottle, it is floating, then beat
Hole, 70 parts of yellow serifluxes are poured into blake bottle, by aperture it is floating after cultivated.
Described quality aged pit mud is the aged pit mud of more than 40 years.
Further, it is that 8% first class inoculum is inoculated on culture medium that described classification, which expands culture, at 32~35 DEG C
The process of culture 45 hours.The detailed process for expanding culture expands culture operation by embodiment 5.
Embodiment 6
The present embodiment strengthens practical application of the bacterium source in new pit mud is cultivated for wine brewing.
The wine brewing being prepared using the method for embodiment 2 is strengthened bacterium source and is applied to cultivate new pit mud by the present embodiment,
Its specific incubation is as follows：Prepare new yellow foundry loam 300kg, then add 3% aged pit mud of new yellow foundry loam weight,
15% pit sealing mud, 9% base liquor, 3.5% yellow seriflux, 8% vinasse, 5% Daqu, 2% dregs of beans, 1.5% wine brewing are strengthened
Bacterium source, 7.5% grain powder（Cook）, mix, stirring, pile or pit entry fermentation culture, 32~35 DEG C of cultures are newly stored for 1 month
Mud.
Embodiment 7
The present embodiment strengthens practical application of the bacterium source in new pit mud is cultivated for wine brewing.
The wine brewing being prepared using the method for embodiment 3 is strengthened bacterium source and is applied to cultivate new pit mud by the present embodiment,
Its specific incubation is as follows：Prepare new yellow foundry loam 500kg, then add 4% aged pit mud of new yellow foundry loam weight,
Bacterium source, 8% grain powder are strengthened in 17% pit sealing mud, 7% base liquor, 4% yellow seriflux, 9% vinasse, 7% Daqu, 2.5% dregs of beans, 1.8% wine brewing（Steam
It is ripe）Mixing, stirring, pile or pit entry fermentation culture, 32~35 DEG C of cultures obtain new pit mud in 2 months.
Embodiment 8
The present embodiment strengthens practical application of the bacterium source in new pit mud is cultivated for wine brewing.
The wine brewing being prepared using the method for embodiment 5 is strengthened bacterium source and is applied to cultivate new pit mud by the present embodiment,
The specific incubation of this present embodiment is as follows：
Prepare new yellow foundry loam 1000kg, then add 5% aged pit mud of new yellow foundry loam weight, 20% pit sealing mud, 9% base
Bacterium source, 9% grain powder are strengthened in wine, 5% yellow seriflux, 10% vinasse, 8% Daqu, 3% dregs of beans, 2% wine brewing（Cook）, mix, stirring, heap
Code or pit entry fermentation culture, 32~35 DEG C of cultures obtain new pit mud in 1~3 month.
In order to better illustrate the present invention, there is provided embodiment 6-8 adds the new pit mud that reinforcing bacterium source culture obtains and is used for
Brewed spirit, ethyl hexanoate in obtained base liquor, ethyl lactate, ethyl acetate, the content of ethyl butyrate are detected, and set
Blank control group, wine brewing is free from embodiment 6-8 difference in blank control group and strengthens bacterium source, by embodiment 6-8 and blank
The data statistics of control group is in table 1 below；
Table 1
Unit：mg/100mL
Embodiment 9
The present embodiment strengthens application of the bacterium source in cellar mud microorganisms degeneration rejuvenation for wine brewing.
The wine brewing being prepared using the method for embodiment 1 is strengthened bacterium source and is applied to cellar mud microorganisms degeneration again by the present embodiment
It is strong.The present embodiment be will wine brewing to strengthen bacterium source, koji powder, poor unstrained spirits admixture activation 30 hours standby, then pit vinasse have been risen,
Clean up, in cellar for storing things wall surrounding and the punching of cellar for storing things bottom, compound is uniformly sprinkling upon to cellar for storing things wall surrounding and cellar for storing things bottom, and its is floating, grain is thrown,
The pit of wherein every 2 tons of pit muds is made wine with 2 kg strengthens bacterium source, 2.5kg koji powders, 5kg grain unstrained spirits.
Embodiment 10
The present embodiment strengthens application of the bacterium source in cellar mud microorganisms degeneration rejuvenation for wine brewing.
The wine brewing being prepared using the method for embodiment 2 is strengthened bacterium source and is applied to cellar mud microorganisms degeneration again by the present embodiment
It is strong.The present embodiment be will wine brewing to strengthen bacterium source, koji powder, poor unstrained spirits admixture activation 28 hours standby, then pit vinasse have been risen,
Clean up, in cellar for storing things wall surrounding and the punching of cellar for storing things bottom, compound is uniformly sprinkling upon to cellar for storing things wall surrounding and cellar for storing things bottom, and its is floating, grain is thrown,
The pit of wherein every 2 tons of pit muds is made wine with 1.5 kg strengthens bacterium source, 2kg koji powders, 3kg grain unstrained spirits.
Embodiment 11
The present embodiment strengthens application of the bacterium source in cellar mud microorganisms degeneration rejuvenation for wine brewing.
The wine brewing being prepared using the method for embodiment 4 is strengthened bacterium source and is applied to cellar mud microorganisms degeneration again by the present embodiment
It is strong.The present embodiment be will wine brewing to strengthen bacterium source, koji powder, poor unstrained spirits admixture activation 24 hours standby, then pit vinasse have been risen,
Clean up, in cellar for storing things wall surrounding and the punching of cellar for storing things bottom, compound is uniformly sprinkling upon to cellar for storing things wall surrounding and cellar for storing things bottom, and its is floating, grain is thrown,
The pit of wherein every 2 tons of pit muds is made wine with 1.8 kg strengthens bacterium source, 2.3kg koji powders, 4kg grain unstrained spirits.
In order to better illustrate the present invention, there is provided obtained wine is brewageed before and after embodiment 9-11 rejuvenation, detects its basis
Ethyl hexanoate, ethyl lactate, ethyl acetate in wine, the content of ethyl butyrate fourth, and blank control group is set, blank control group
Do not handle, detect above-mentioned each component content.And by the data statistics of embodiment 9-11 and blank control group in following 2；
Table 2.
Unit：mg/100mL
Embodiment 12
The wine brewing being prepared using the method for embodiment 2 is strengthened bacterium source and is added in female grain by the present embodiment, so as to improve
Organic acid in wine, alcohols material content application.Its method is to strengthen wine brewing while admixing Daqu raw material in female grain
Bacterium source is added in female grain, and its addition is the 1.5 ‰ of female poor weight.
Embodiment 13
The wine brewing being prepared using the method for embodiment 3 is strengthened bacterium source and is added in female grain by the present embodiment.Wine brewing is strengthened
The addition of bacterium source is the 1.8 ‰ of female poor weight.
Embodiment 14
The wine brewing being prepared using the method for embodiment 4 is strengthened bacterium source and is added in female grain by the present embodiment.Wine brewing is strengthened
The addition of bacterium source is the 2 ‰ of female poor weight.
In order to better illustrate the present invention, there is provided mother's grain that embodiment 12-14 adds reinforcing bacterium source is used for brewed spirit,
Ethyl hexanoate, ethyl lactate in the base liquor that detection obtains, ethyl acetate, the content of ethyl butyrate, and set blank control
Group, with embodiment 12-14 difference it is not add wine brewing to strengthen bacterium source in blank control group, by embodiment 12-14 and blank pair
According to group data statistics in table 3 below：
Table 3.
Unit：mg/100mL
Claims (8)
1. the preparation method of bacterium source is strengthened in wine brewing, it is characterised in that：Methods described comprises the steps：
A, prepared by culture medium：By 4.5~5.5 parts of middle 8.5~12 parts of wheat bran, 0.5~2 part of poor unstrained spirits, water mixing, regulation PH is 6.5,
Taken out after 40~45min of sterilizing, cool to 35 DEG C, obtain culture medium, it is standby；
B, in pit mud strain enrichment：Trained in the culture medium that 100~150 parts of more than 40 years quality aged pit mud are placed in step A
Support, the wine brewing of enriched microbe colony group is strengthened bacterium source by temperature control at 32~35 DEG C after cultivating 100~150 days
Culture medium takes out, and in 50~70 DEG C of drying, obtains first class inoculum；
C, classification expands culture：The first class inoculum obtained in step B is subjected to classification and expands culture, together with bacterium colony, training after culture
Support base and dry to obtain making wine under the conditions of 50~70 DEG C and strengthen bacterium source；It is by 3~8% first class inoculum that the classification, which expands culture,
It is inoculated on culture medium, the process of the culture 40~48 hours at 32~35 DEG C.
2. the preparation method of bacterium source is strengthened in wine brewing according to claim 1, it is characterised in that：In stepb, quality aged pit
When being cultivated in the culture medium that mud is placed in step A, first 50 parts of quality aged pit mud is fitted into blake bottle, is reloaded into culture medium,
Then remaining quality aged pit mud is loaded into blake bottle, it is floating, then punch, 40~70 parts of yellow serifluxes are poured into blake bottle,
By aperture it is floating after cultivated.
3. the wine brewing that the preparation method that bacterium source is strengthened in the wine brewing described in claim 1 is prepared strengthens bacterium source in new pit mud culture
In application.
4. the wine brewing that the preparation method that bacterium source is strengthened in the wine brewing described in claim 1 is prepared strengthens bacterium source in rejuvenation pit
Application in microorganism.
5. the wine brewing that the preparation method that bacterium source is strengthened in the wine brewing described in claim 1 is prepared strengthens bacterium source in female grain wine brewing
Application.
6. application according to claim 3, it is characterised in that：The new pit mud culture is to prepare new yellow foundry loam, Ran Houxiang
3~5% aged pit muds of the new yellow foundry loam weight of addition in new yellow foundry loam, 15~20% pit sealing mud, 5~9% base liquor, 3.5~5%
Bacterium source, 7.5~9% steaming are strengthened in yellow seriflux, 8~10% vinasse, 5~8% Daqu, 2~3% dregs of beans, 1.5~2% wine brewing
Ripe grain powder, mix, stirring, pile or pit entry fermentation culture, 32~35 DEG C of cultures obtain new pit mud in 1~3 month.
7. application according to claim 4, it is characterised in that：The rejuvenation is that wine brewing is strengthened into bacterium source, koji powder, poor unstrained spirits
Admixture activation 24~30 hours is standby, has then played pit vinasse, has cleaned up, will be mixed in cellar for storing things wall surrounding and the punching of cellar for storing things bottom
Close material and be uniformly sprinkling upon cellar for storing things wall surrounding and cellar for storing things bottom, and its is floating, grain is thrown, wherein the pit of every 2 tons of pit muds is made wine with 1.5~2 kg
Strengthen bacterium source, 2~2.5kg koji powders, 3-5kg grain unstrained spirits.
8. application according to claim 5, it is characterised in that：The addition that bacterium source is strengthened in the wine brewing is female poor weight
1.5~2 ‰.
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