CN106675938A - Method for improving fermentation quality of strong flavor baijiu pit - Google Patents
Method for improving fermentation quality of strong flavor baijiu pit Download PDFInfo
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- CN106675938A CN106675938A CN201611036270.3A CN201611036270A CN106675938A CN 106675938 A CN106675938 A CN 106675938A CN 201611036270 A CN201611036270 A CN 201611036270A CN 106675938 A CN106675938 A CN 106675938A
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- pit
- mud
- pit mud
- wooden frame
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a method for improving the fermentation quality of a strong flavor baijiu pit. The method comprises the following steps: firstly, cultivating pit mud; then, manufacturing a wood frame used for containing aged pit mud; enabling the cultivated pit mud to be attached to the manufactured wood frame; then, putting the wood frame applied with the pit mud in the middle of the pit filled with fermented grains; continuously charging the fermented grains to enable the fermented grains to be in full contact with the pit mud on the wood frame. A pit mud wall in the pit is formed, the variety and the amount of wine making function microorganisms including caproic acid bacteria, butyric acid bacteria, methane bacteria, actinomycetes and the like are increased, the fermented grains can be subjected to multi-face contact with the four-wall pit mud of the pit and the artificial pit mud wood frame to carry out esterification and flavor generation in a fermentation process, so that the peculiar flavor type and style that the strong flavor baijiu takes ethyl hexanoate as main flavor is formed, pit mud change by an artificial factor is a natural aging slow process along with production for decades of years, and a new path for improving the quality goods rate of baijiu is developed.
Description
Technical field
The invention belongs to fermentation engineering field, is related to a kind of method for improving Chinese Luzhou-flavor fermented quality, it is right
Improve quality of white spirit style and there is remarkable result.
Background technology
At present, 12 big odor types of China white wine point, are derived by giving off a strong fragrance, delicate fragrance, the development of paste flavor three main bodies odor type.
The taste flavor of different flavor Chinese liquor respectively has an eternal lasting, closely related with its raw material, yeast production, production technology, round.Luzhou-flavor
Chinese liquor yield in numerous aromatic white spirits is maximum, deep to be liked by consumers in general.
Strong-aromatic Chinese spirit fermentation container is shale pit, by Koji diastatic fermentation and the beneficial microbe colony in pit mud
Esterification is raw fragrant, and the function bacterium perched in pit mud is mainly caproic acid fungas and methane brevibacterium, the fragrance that exactly these floras spue, structure
Into the compound fragrance of aromatic Chinese spirit main body fragrant ethyl hexanoate.Over the past thousands of years, industry spread " centurial aged pit 10000 years poor " it
Say, say be only with the prolongation in years in time, the microbial function bacterium in pit mud can just enrich constantly it is healthy and strong, so as to give
More fragrance components in poor unstrained spirits.So, do not reach the pit in more than 5 years cellar for storing things ages, it is impossible to referred to as old to store, while being also impossible to
Production high-quality Chinese liquor.
As can be seen here, the quality of pit mud quality determines the quality of wine body, and for many years Production of Luzhou-flavor Liquor producer is all
The maintenance at old cellar for storing things is attached great importance to, and carries out technical research in terms of artificial culture pit mud, achieve great achievement.
The content of the invention
The present invention provides a kind of method for improving aromatic Chinese spirit fermented quality, by " artificial aged pit is placed in pit
Mud wooden frame ", forms pit mud wall in pond, increases the kind of the brewing functional microorganisms such as caproic acid fungas, butyric, methane backeria, actinomycetes
And quantity, fermented grain is produced with four wall pit mud of pit and the esterification of " artificial distiller's yeast wooden frame " multi-surface contact during the fermentation fragrant, so as to
Unique odor type and style of the aromatic Chinese spirit with ethyl hexanoate as main body fragrant are brought up, it is all with production that anthropic factor changes pit mud
The decades-long and slow process of natural aging, opens up the new way of a raising Chinese liquor quality percentage.
For achieving the above object, the technical solution used in the present invention is：
A kind of method for improving aromatic Chinese spirit fermented quality, comprises the following steps：
Comprise the following steps：
(1) artificial culture pit mud
Prepare caproic acid bacteria complex culture medium, be equipped with yellow soil, peat, pit skin mud, waste spent grains powder, koji powder, biological esterification liquid,
Top grade yellow fluid, appropriate foreshot, liquor tailing and N, P, K compound fertilizer etc. make " artificial distiller's yeast ", and pit wall are applied according to pit situation
The pit mud of culture；
(2) make the wooden frame for containing aged pit mud
From solid-wood, mortise mortise makes rectangle wooden frame, interts the rope made of hemp in length and breadth, formed netted on rectangle wooden frame
Structure, and the pit mud prepared in fixing step 1 in network structure；
(3) load poor unstrained spirits
The wooden frame for being covered with pit mud prepared in step (2) is fixed on and is filled with the middle part of poor unstrained spirits pit.
Pit mud is the basis that aromatic Chinese spirit is brewageed, and is the hotbed that aroma former is multiplied and lived, and the quality of pit mud quality depends on
The type and quantity of function bacterium in mud, and it is whether rationally inseparable with the ratio of nutrient substance.Artificial culture aged pit mud begins
Since nineteen sixties, over half a century, achievement in research emerges in an endless stream, and generates huge economic benefit.This method
It is, using caproic acid fungas liquid seeds 10%, to store bed mud 5%, high-quality distiller grains immersion 55%, koji powder 5%, yellow fluid 18%, yeast extract
0.05%, other kinds nutritive salt 0.3%, foreshot, liquor tailing 5%, edible ethanol 1.5% are in 5~6,32~34 DEG C of Ph values, close
Envelope 7~10d of culture, makes caproic acid fungas complex culture medium, is equipped with yellow soil, peat, pit skin mud, waste spent grains powder, koji powder, biological ester
Change liquid, top grade yellow fluid, appropriate foreshot, liquor tailing and N, P, K compound fertilizer etc. and make " artificial distiller's yeast ".Production practices show that effect is very
Well, produced wine ethyl hexanoate and total ester content are higher, and ethyl lactate is relatively low, and the ripe this artificial distiller's yeast of culture is placed on
It is standby in fermentation vat.
Further, the pit mud adhered in above-mentioned pit is determined on a case-by-case basis, and stores need not then changing for age within more than 5 years
The pit mud of new culture, if the pit newly opened, then will apply the artificial old brewing mud of new culture, about 12 cm of general thickness
It is advisable.
Further, Quercus acutissima Carr. can be selected when above-mentioned making contains the wooden frame of aged pit mud, can gives wine body special fragrance
Composition, naturally it is also possible to select other hardwoods to be material, make long 80cm width 40cm thickness 20cm's without iron nail mortise mortise
Rectangle wooden frame.Then on wooden frame, the crisscross rope made of hemp is put in punching, forms network structure to fix pit mud.
The wooden frame for being covered with pit mud is with the addition of in pit, is made poor unstrained spirits contact four wall pit mud of wine cellar, and and can be connect
Tactile aged pit mud wooden frame, as in wooden frame, aged pit mud is polygon affine with poor unstrained spirits, enlivening for beneficial microbe colony makes sweat
In esterification produce perfume (or spice) given full play to, thus drastically increase the quality percentage of Chinese liquor.
Beneficial effect：
The Chinese liquor produced using the method is facts have proved, managerization detects that its total ester index is " old to store apparently higher than not placing
The Chinese liquor that mud wooden frame " is produced, ethyl hexanoate, ethyl lactate, ethyl acetate, the four big ester ratio harmony of butanoic acid acetic acid are various micro
Complicated fragrance component enriches, especially main body fragrant ethyl hexanoate content up to (g/L) more than 3.6, and the original of general technology production
Wine ethyl hexanoate content is in (g/L) 2.5 or so.The base liquor of sensory evaluation the method production is mellow sweet ice-cold, and cellar aroma flavoring is strong, Jing potteries
After altar is preserved 1 year, blending the finished wine of allotment, to have entirely reached aromatic Chinese spirit GB/T10781 1-2006 national standards excellent
The requirement of level product.As can be seen here, the application of this invention not only drastically increases Chinese liquor quality percentage, and white for Luzhou-flavor
Liao Yitiaoxin roads are broken in wine technological progress, with significant economic benefit and wide promotion prospect.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1
A kind of method for improving aromatic Chinese spirit fermented quality,
(1) artificial culture pit mud
Pit mud is the basis that aromatic Chinese spirit is brewageed, and is the hotbed that aroma former is multiplied and lived, and the quality of pit mud quality depends on
The type and quantity of function bacterium in mud, and it is whether rationally inseparable with the ratio of nutrient substance.Artificial culture aged pit mud begins
Since nineteen sixties, over half a century, achievement in research emerges in an endless stream, and generates huge economic benefit.This method
It is, using caproic acid fungas liquid seeds 10%, to store bed mud 5%, high-quality distiller grains immersion 55%, koji powder 5%, yellow fluid 18%, yeast extract
0.05%, other kinds nutritive salt 0.3%, foreshot, liquor tailing 5%, edible ethanol 1.5% are in 5~6,32~34 DEG C of Ph values, close
Envelope 7~10d of culture, makes caproic acid fungas complex culture medium, is equipped with yellow soil, peat, pit skin mud, waste spent grains powder, koji powder, biological ester
Change liquid, top grade yellow fluid, appropriate foreshot, liquor tailing and N, P, K compound fertilizer etc. and make " artificial distiller's yeast ".Production practices show that effect is very
Well, produced wine ethyl hexanoate and total ester content are higher, and ethyl lactate is relatively low, and the ripe this artificial distiller's yeast of culture is placed on
It is standby in fermentation vat.
The pit mud adhered on fermentation pool wall is determined on a case-by-case basis, then the cellar for storing things that need not more renew culture in more than 5 years cellar for storing things ages
Mud, if the pit newly opened, then will apply the artificial old brewing mud of new culture, and about 12 cm of general thickness is advisable.
(2) make and contain aged pit mud wooden frame
Select 3 centimeters of thick Quercus acutissima Carr. or hardwood be material (as adopted Quercus acutissima Carr. material, can give the special fragrance of wine body into
Point), the rectangle wooden frame of long 80cm width 40cm thickness 20cm is made without iron nail mortise mortise.Then on wooden frame punching put on it is vertical
The wrong rope made of hemp of traversed by, forms network structure to fix pit mud.
(3) the placement aged pit mud wooden frame in fermentation vat
It is with 3.2 meters of pit length, wide 1.85 meters, deep 1.9 meters, dischargeable capacity 11.25m3As a example by pit, poor unstrained spirits is filled to into cellar for storing things first
On 1 meter of bottom of pond portion, then on poor unstrained spirits it is divided to two rows to erect and places 6 " aged pit mud wooden frame ", forms longitudinal twice mud wall.From
And make poor unstrained spirits contact four wall pit mud of wine cellar, and and aged pit mud wooden frame can be contacted, then continue the poor unstrained spirits of dress thereon extremely
Require height.As in wooden frame, aged pit mud is polygon affine with poor unstrained spirits, beneficial microbe colony it is active, in making sweat
Esterification is produced perfume (or spice) and is given full play to, and thus drastically increases the quality percentage of Chinese liquor.
Although being illustrated to embodiments of the present invention in description, these embodiments are intended only as prompting,
Should not limit protection scope of the present invention.It is equal that various omissions, displacement and change are carried out without departing from the spirit and scope of the present invention
Should be comprising within the scope of the present invention.
Claims (5)
1. a kind of method for improving Chinese Luzhou-flavor fermented quality, comprises the following steps：
(1) artificial culture pit mud
Caproic acid bacteria complex culture medium is prepared, yellow soil, peat, pit skin mud, waste spent grains powder, koji powder, biological esterification liquid, top grade is equipped with
Yellow fluid, appropriate foreshot, liquor tailing and N, P, K compound fertilizer etc. make " artificial distiller's yeast ", and apply culture to pit wall according to pit situation
Pit mud；
(2) make the wooden frame for containing aged pit mud
From solid-wood, mortise mortise makes rectangle wooden frame, interts the rope made of hemp in length and breadth, form netted knot on rectangle wooden frame
Structure, and the pit mud prepared in fixing step 1 in network structure；
(3) load poor unstrained spirits
The wooden frame for being covered with pit mud prepared in step (2) is fixed on and is filled with the middle part of poor unstrained spirits pit.
2. it is according to claim 1 improve aromatic Chinese spirit fermented quality method, it is characterised in that：It is described for containing
The wooden frame of dress aged pit mud is made up of Quercus acutissima Carr..
3. it is according to claim 1 improve aromatic Chinese spirit fermented quality method, it is characterised in that：It is described for containing
The wooden frame of dress aged pit mud is the rectangle framework of the high 20cm of long 80cm width 40cm, and the framework passes through by the side of four a height of 20cm
Tenon combination is sequentially connected.
4. the process for rapidly promoting liquor aging according to claim 1, it is characterised in that described caproic acid bacteria is multiple
Close culture fluid food ingredient mass ratio be：Caproic acid fungas liquid seeds 10%, cellar for storing things bed mud 5%, high-quality distiller grains immersion 55%, greatly
Bent powder 5%, yellow fluid 18%, yeast extract 0.05%, other kinds nutritive salt 0.3%, foreshot, liquor tailing 5%, edible ethanol 1.5%,
In 5~6,32~34 DEG C of Ph values, sealing 7~10d of culture, caproic acid fungas complex culture medium is made.
5. the process for rapidly promoting liquor aging according to claim 1, it is characterised in that described step (3)
It is middle to load poor unstrained spirits specifically, poor unstrained spirits is filled to pit 0.5-1.0m first, then on poor unstrained spirits it is divided to two rows to erect and places some
The individual wooden frame for being covered with pit mud, forms longitudinal twice mud wall, then proceedes to load poor unstrained spirits to requiring height.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611036270.3A CN106675938A (en) | 2016-11-23 | 2016-11-23 | Method for improving fermentation quality of strong flavor baijiu pit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611036270.3A CN106675938A (en) | 2016-11-23 | 2016-11-23 | Method for improving fermentation quality of strong flavor baijiu pit |
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| Publication Number | Publication Date |
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| CN106675938A true CN106675938A (en) | 2017-05-17 |
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ID=58865761
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| CN201611036270.3A Pending CN106675938A (en) | 2016-11-23 | 2016-11-23 | Method for improving fermentation quality of strong flavor baijiu pit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022443A (en) * | 2017-05-18 | 2017-08-08 | 江苏洋河酒厂股份有限公司 | A kind of pit mud is accelerated the ripening liquid and its application process |
| CN108865574A (en) * | 2018-07-24 | 2018-11-23 | 四川省食品发酵工业研究设计院 | A kind of pit mud preparation method improving vinosity |
| CN115141698A (en) * | 2022-07-27 | 2022-10-04 | 四川江口醇隆鼎酒业有限公司 | Cellar-in-cellar fermentation container and cellar-in-cellar compound fermentation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022443A (en) * | 2017-05-18 | 2017-08-08 | 江苏洋河酒厂股份有限公司 | A kind of pit mud is accelerated the ripening liquid and its application process |
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| CN108865574A (en) * | 2018-07-24 | 2018-11-23 | 四川省食品发酵工业研究设计院 | A kind of pit mud preparation method improving vinosity |
| CN115141698A (en) * | 2022-07-27 | 2022-10-04 | 四川江口醇隆鼎酒业有限公司 | Cellar-in-cellar fermentation container and cellar-in-cellar compound fermentation method |
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Application publication date: 20170517 |
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