CN108865574A - A kind of pit mud preparation method improving vinosity - Google Patents
A kind of pit mud preparation method improving vinosity Download PDFInfo
- Publication number
- CN108865574A CN108865574A CN201810821807.XA CN201810821807A CN108865574A CN 108865574 A CN108865574 A CN 108865574A CN 201810821807 A CN201810821807 A CN 201810821807A CN 108865574 A CN108865574 A CN 108865574A
- Authority
- CN
- China
- Prior art keywords
- parts
- pit mud
- pit
- mud
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Soil Conditioners And Soil-Stabilizing Materials (AREA)
- Fertilizers (AREA)
Abstract
The invention belongs to wine brewing fields, and in particular to a kind of pit mud preparation method for improving vinosity；The preparation process of pit mud is：1) according to parts by weight, by 68~72 parts of yellow soils, 8~11 parts of peat, 4~7 parts of pit skin muds, 2~3 parts of waste spent grains powders, 2~3 parts of koji powders are uniformly mixed, obtain mixed soil, 2) according to parts by weight, by appropriate yellow water, foreshot, liquor tailing, 13~17 parts of complex extrusions and 3~5 parts of biological esterification liquid are uniformly mixed, obtain mixed liquor, 3) mixed liquor is spilt in mixed soil, it steps on and tramples on until infiltration is uniformly, 4) step on it is soft it is ripe after to moisture content be 35%~42% when carry out closing heap, tight progress fermented and cultured is sealed after closing heap, cultivation temperature is 35~45 DEG C, keep water content 38%~42%, incubation time is 40~50 days, pit mud is made；This method has the speed-raising of pit mud quality improving, vinosity are obviously improved, synergy is recycled with by-product, cost reduces the technical effect combined.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of pit mud preparation method for improving vinosity.
Background technique
Pit mud is to produce the basis of aroma daqu liquor, there is that " it be power, operation is to close that pit mud, which is basis, Koji, in industry
The saying of key ", pit mud are produced and (the wine brewing beneficial microorganism of natural aging by wine brewing all the year round constantly, in cycles
Naturally tame), this will often pass through very long decades, or even the longer time.Research uses artificial culture pit mud, the new cellar of promotion
Aging, raising Quality of Luzhou-flavor Daqu, obtains heartening achievement for many years.The key of the culture of artificial distiller's yeast mainly takes
Certainly in the following：(1) whether " seed " (cellar mud microorganisms) are excellent；(2) whether method is appropriate；(3) whether reasonable, need if being formulated
Will analysis to the material used match, main indicator；PH, ammoniacal nitrogen, humus, available phosphorus etc.；(4) item is cultivated
Part, such as temperature, air-proof condition, time.
At present in industry, many wine enterprise cultivation pit mud qualities it is bad or continuous use effect decline etc., more or less make
It is not up to expected purpose at vinosity, some even makes vinosity be deteriorated.Existing correlation pit mud patent such as " artificial distiller's yeast culturing process ",
" artificial distiller's yeast and preparation method thereof ", " a kind of cultural method of ecological aged cellar mud ", " a kind of novel technique for quickly preparing aged cellar mud " etc. are more
The ameliorative way to existing pit mud is discussed from a certain level or factor, the influence to wine quality has no and clearly states.Pit mud improves
Purpose be improve wine quality, influence factor is more, presently relevant patent have not yet been reached by pit mud quality improving speed-raising,
Vinosity is obviously improved, synergy is recycled with by-product, cost reduces the degree for combining and obtaining good result.
To solve the above problems, the present invention passes through years of researches application, finds out a kind of continuously cultivate and use pit mud, reach
To the method for improving vinosity.
Summary of the invention
The shortcomings that in order to overcome the prior art, the present invention provide a kind of pit mud preparation method for improving vinosity.
Technical purpose of the invention is realized by following scheme：
A kind of pit mud preparation method improving vinosity, includes the following steps：
(1) material prepares
Yellow soil：The stronger land of selection viscosity, can also add part lotus root pond sludge, fish pond mud, dry, go stone cleaning, nothing
Big pimple, without impurity such as mildews, break into powdery, it is spare；
Peat：The higher peat containing humus is selected, humus content >=30% is spare；
Pit skin mud：No musty, the pit skin mud without mud stink and other different miscellaneous tastes are taken, it is spare after sunlight solarization dry grinding；
Waste spent grains powder：Waste spent grains powder is dried and beats powder, it is spare；
Koji powder：Storage 1 year or more good quality propagation is taken, it is spare；
(the preparation of 2 pit muds.
A, 68~72 parts of yellow soils, 8~11 parts of peat, 4~7 parts of pit skin muds, 2~3 parts according to parts by weight, are lost into grain
Powder, 2~3 parts of koji powders are uniformly mixed, and obtain mixed soil；
B, according to parts by weight, by 13~17 parts of complex extrusions, 3~5 parts of biological esterification liquid, 10~12 parts of Huangs
Water, 2~3 parts of foreshots, 5~6 parts of liquor tailings are uniformly mixed, and obtain mixed liquor；
C, mixed liquor obtained by step B is spilt in mixed soil obtained by step A, Bian Sabian, which is turned over, to be stepped on, and is trampled on, is permeated until stepping on
Until even；
D, step on it is soft it is ripe after carry out closing heap when to moisture content being 35%~42%, sealed after closing heap and tightly carry out fermentation training
It supports, cultivation temperature is 35~45 DEG C, keeps water content 38%~42%, and incubation time is 40~50 days, and pit mud is made.
The pit mud can be used continuously as a further optimization of the solution, in use, measurement pit mud nutritive index, is mended
Enter corresponding nutriment.
The nutritive index is the content of ammoniacal nitrogen and available phosphorus as a further optimization of the solution,.
As a further optimization of the solution, the pit mud contained humidity be 38%~42%, ammoniacal nitrogen be 0.11~
0.25mg/g pit mud, humus are 11%~18%, and available phosphorus is 150~300mg/g pit mud, and total number of bacteria is >=2.0
Hundred million/g, bacillus number is >=35 ten thousand/g.
The specific preparation method of biological esterification liquid is as a further optimization of the solution,：It is fresh by 30%~40%
High-quality yellow water, 4.5%~5.5% liquor tailing, 9.5%~10.5% residual water, 4.5%~5.5% tail water and 9.5%~10.5%
Peat is added in pottery altar, proper amount of boiling water is added, and supplies the 65%~75% of pottery altar capacity, is then added 4.5%~5.5%
Waste spent grains powder is mixed thoroughly, when temperature is down to 35~45 DEG C, add 2.5%~3.5% koji powder, 1.5%~2.5% aged pit mud,
7.5%~8.5% self-control esterification song A, at a temperature of 25~35 DEG C, sealing culture 60~70 days；Preferably, the life
Object esterifying liquid PH=6.5~7.5.
The complex extrusion preparation method is as a further optimization of the solution,：Take 10%~15% 2
Grade liquid seeds, 4.5%~5.5% cellar bed mud, 50%~55% vinasse immersion liquid, 19%~21% yellow water, 4.5%~5.5%
Foreshot and liquor tailing, 0.04%~0.06% yeast extract, 4.5%~5.5% koji powder and 0%~3% nutritive salt mix, and adjust
PH=5~6, at a temperature of 32~34 DEG C, sealing culture 7~10 days.
Total number of bacteria >=8.0 × 10 of the complex extrusion as a further optimization of the solution,8A/mL,
Heat-resistant bacillus number >=6.0 × 108A/mL, total acid in terms of caproic acid >=0.7g/100mL, PH=5.0~5.5.
Total alcohol content of the complex extrusion is 1.5~2.5% as a further optimization of the solution,
voL。
The pit mud high-volume is in use, with mechanical and mud as a further optimization of the solution,
Compared with prior art, the present invention also has the following obvious advantages the present invention：
1, significant effect is recycled, uses brewery's by-product as far as possible：Grain, yellow water, residual water, tail water etc. are lost, this was both dropped
Low cost, and be conducive to adapt to mass production (microbial ecological) environment from now on.It reduces environmental pollution, accomplishes sustainable development, pole
The earth improves corporate image.Enterprise can get considerable direct economy, environmental and social benefits.
2, vinosity improvement effect is obvious, the pit mud of method preparation, and in different regions, multiple brewery's verifyings are used, and can effectively be mentioned
1~2 grade of high vinosity.
3, successive use, accelerate it is aging, first is that the pit mud manually cultivated → aging → new cellar in bottom cellar takes cellar or old cellar repairing；
Second is that pit skin mud → pit mud → aging → new cellar in bottom cellar for manually cultivating takes cellar or old cellar repairing.By this method, to newly-built
Or a large amount of pit muds needed for reorganization and expansion brewery, accomplish that reduction incubation time, reasonable cellar of building take cellar, improves production efficiency；To wine
Factory, the pit mud that can accomplish to repair pit at any time or change cellar, have at any time is for guaranteeing the normal operation of production.
4, select excellent caproic acid bacteria that complex extrusion is made, biological esterification liquid made of special esterification song A makes it
Caproic acid bacteria is in the ascendance in culture pit mud, it is ensured that pit mud quality, guarantee turn out quality pit mud within a short period of time, reach and mention
The purpose of high vinosity.
5, pit mud is continuously cultivated, closed matereial cycle.There is certain degeneration, aging phenomenon in Luzhou-flavor pit mud, it is indefinite to need
The replacement of phase, this replaced part mud pass through the weights such as addition nutritional ingredient by clearing up the substitution fresh yellow mud in part completely
It newly cultivates and regenerates (i.e. the first step).It reduces outward transport loess, reduce cost, the purpose improved benefit.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
It is further detailed in the present invention, should not be understood as limiting the scope of the invention, which is skilled in technique
Some nonessential modifications and adaptations that personnel are made according to foregoing invention content, still fall within protection scope of the present invention.
Embodiment 1
A kind of pit mud preparation method improving vinosity, includes the following steps：
(1) material prepares
Yellow soil：The stronger land of selection viscosity, can also add part lotus root pond sludge, fish pond mud, dry, go stone cleaning, nothing
Big pimple, without impurity such as mildews, break into powdery, it is spare；
Peat：The higher peat containing humus is selected, humus content >=30% is spare；
Pit skin mud：No musty, the pit skin mud without mud stink and other different miscellaneous tastes are taken, it is spare after sunlight solarization dry grinding；
Waste spent grains powder：Waste spent grains powder is dried and beats powder, it is spare；
Koji powder：Storage 1 year or more good quality propagation is taken, it is spare；
(the preparation of 2 pit muds.
A, according to parts by weight, 68 parts of yellow soils, 8 parts of peat, 4 parts of pit skin muds, 2 parts of waste spent grains powders, 2 parts of koji powders are mixed
Uniformly, mixed soil is obtained；
B, according to parts by weight, by 13 parts of complex extrusions, 3 parts of biological esterification liquid, 10 parts of yellow waters, 2 parts of foreshots,
5 parts of liquor tailings are uniformly mixed, and obtain mixed liquor；
C, mixed liquor obtained by step B is spilt in mixed soil obtained by step A, Bian Sabian, which is turned over, to be stepped on, and is trampled on, is permeated until stepping on
Until even；
D, step on it is soft it is ripe after carry out closing heap when to moisture content being 35%~42%, sealed after closing heap and tightly carry out fermentation training
It supports, cultivation temperature is 35~45 DEG C, keeps water content 38%~42%, and incubation time is 40 days, and pit mud is made.
Above-mentioned pit mud can be used continuously, in use, measurement pit mud nutritive index, fills into corresponding nutriment.
Above-mentioned nutritive index is the content of ammoniacal nitrogen and available phosphorus.
Above-mentioned pit mud contained humidity be 38%~42%, ammoniacal nitrogen be 0.11mg/g pit mud, humus 11%, effectively
Phosphorus is 150mg/g pit mud, total number of bacteria >=2.0 hundred million/g, bacillus number >=350,000/g.
The above-mentioned specific preparation method of biological esterification liquid is：By 30% fresh high-quality yellow water, 4.5% liquor tailing, 9.5% bottom pot
Water, 4.5% tail water and 9.5% peat are added in pottery altar, proper amount of boiling water are added, and supply the 65%~75% of pottery altar capacity, so
After 4.5% waste spent grains powder is added, mix thoroughly, when temperature is down to 35 DEG C, add 2.5% koji powder, 1.5% aged pit mud, 7.5% from
System esterification song A, at a temperature of 25 DEG C, sealing culture 60~70 days；Preferably, the biological esterification liquid PH=6.5.
Above-mentioned complex extrusion preparation method is：Take 10% secondary liquid seed, 4.5% cellar bed mud, 50% wine
Poor immersion liquid, 19% yellow water, 4.5% foreshot and liquor tailing, 0.04% yeast extract, 4.5% koji powder mix, and PH=5 are adjusted, in 32
At a temperature of DEG C, sealing culture 7 days.
Total number of bacteria >=8.0 × 10 of above-mentioned complex extrusion8A/mL, heat-resistant bacillus number >=6.0 × 108
A/mL, total acid in terms of caproic acid >=0.7g/100mL, PH=5.0.
Total alcohol content of above-mentioned complex extrusion is 1.5~2.5%voL.
Above-mentioned pit mud high-volume is in use, with mechanical and mud.
Embodiment 2
A kind of pit mud preparation method improving vinosity, includes the following steps：
(1) material prepares
Yellow soil：The stronger land of selection viscosity, can also add part lotus root pond sludge, fish pond mud, dry, go stone cleaning, nothing
Big pimple, without impurity such as mildews, break into powdery, it is spare；
Peat：The higher peat containing humus is selected, humus content >=30% is spare；
Pit skin mud：No musty, the pit skin mud without mud stink and other different miscellaneous tastes are taken, it is spare after sunlight solarization dry grinding；
Waste spent grains powder：Waste spent grains powder is dried and beats powder, it is spare；
Koji powder：Storage 1 year or more good quality propagation is taken, it is spare；
(the preparation of 2 pit muds.
A, according to parts by weight, by 70 parts of yellow soils, 9.5 parts of peat, 5.5 parts of pit skin muds, 2.5 parts of waste spent grains powders, 2.5 parts big
Starter powder is uniformly mixed, and obtains mixed soil；
B, according to parts by weight, by 15 parts of complex extrusions, 4 parts of biological esterification liquid, 11 parts of yellow waters, 2.5 portions of wine
Head, 5.5 parts of liquor tailings are uniformly mixed, and obtain mixed liquor；
C, mixed liquor obtained by step B is spilt in mixed soil obtained by step A, Bian Sabian, which is turned over, to be stepped on, and is trampled on, is permeated until stepping on
Until even；
D, step on it is soft it is ripe after carry out closing heap when to moisture content being 38%, sealed after closing heap and tight carry out fermented and cultured, culture
Temperature is 35~45 DEG C, keeps water content 38%~42%, and incubation time is 45 days, and pit mud is made.
Above-mentioned pit mud can be used continuously, in use, measurement pit mud nutritive index, fills into corresponding nutriment.
Above-mentioned nutritive index is the content of ammoniacal nitrogen and available phosphorus.
Above-mentioned pit mud contained humidity is 40%, and ammoniacal nitrogen is 0.18mg/g pit mud, and humus 15%, available phosphorus is
220mg/g pit mud, total number of bacteria >=2.0 hundred million/g, bacillus number >=350,000/g.
The above-mentioned specific preparation method of biological esterification liquid is：By 35% fresh high-quality yellow water, 5% liquor tailing, 10% residual water,
5% tail water and 10% peat are added in pottery altar, proper amount of boiling water are added, and supply the 65%~75% of pottery altar capacity, are then added
5% waste spent grains powder, is mixed thoroughly, when temperature is down to 40 DEG C, 3% koji powder, 2% aged pit mud, 8% self-control esterification song A is added, in 30
At a temperature of DEG C, sealing culture 65 days；Preferably, the biological esterification liquid PH=7.
Above-mentioned complex extrusion preparation method is：Take 12% secondary liquid seed, 5% cellar bed mud, 52% vinasse
Immersion liquid, 20% yellow water, 5% foreshot and liquor tailing, 0.05% yeast extract, 5% koji powder and 1.5% nutritive salt mix, and adjust PH=
5.5, at a temperature of 33 DEG C, sealing culture 8 days.
Total number of bacteria >=8.0 × 10 of above-mentioned complex extrusion8A/mL, heat-resistant bacillus number >=6.0 × 108
A/mL, total acid in terms of caproic acid >=0.7g/100mL, PH=5.5.
Total alcohol content of above-mentioned complex extrusion is 1.5~2.5%voL.
Above-mentioned pit mud high-volume is in use, with mechanical and mud.
Embodiment 3
A kind of pit mud preparation method improving vinosity, includes the following steps：
(1) material prepares
Yellow soil：The stronger land of selection viscosity, can also add part lotus root pond sludge, fish pond mud, dry, go stone cleaning, nothing
Big pimple, without impurity such as mildews, break into powdery, it is spare；
Peat：The higher peat containing humus is selected, humus content >=30% is spare；
Pit skin mud：No musty, the pit skin mud without mud stink and other different miscellaneous tastes are taken, it is spare after sunlight solarization dry grinding；
Waste spent grains powder：Waste spent grains powder is dried and beats powder, it is spare；
Koji powder：Storage 1 year or more good quality propagation is taken, it is spare；
(the preparation of 2 pit muds.
A, according to parts by weight, 72 parts of yellow soils, 11 parts of peat, 7 parts of pit skin muds, 3 parts of waste spent grains powders, 3 parts of koji powders are mixed
It closes uniformly, obtains mixed soil；
B, according to parts by weight, by 17 parts of complex extrusions, 5 parts of biological esterification liquid, 12 parts of yellow waters, 3 parts of foreshots,
6 parts of liquor tailings are uniformly mixed, and obtain mixed liquor；
C, mixed liquor obtained by step B is spilt in mixed soil obtained by step A, Bian Sabian, which is turned over, to be stepped on, and is trampled on, is permeated until stepping on
Until even；
D, step on it is soft it is ripe after carry out closing heap when to moisture content being 42%, sealed after closing heap and tight carry out fermented and cultured, culture
Temperature is 35~45 DEG C, keeps water content 38%~42%, and incubation time is 50 days, and pit mud is made.
Above-mentioned pit mud can be used continuously, in use, measurement pit mud nutritive index, fills into corresponding nutriment.
Above-mentioned nutritive index is the content of ammoniacal nitrogen and available phosphorus.
Above-mentioned pit mud contained humidity is 42%, and ammoniacal nitrogen is 0.25mg/g pit mud, and humus 18%, available phosphorus is
300mg/g pit mud, total number of bacteria are >=2.0 hundred million/g, and bacillus number is >=35 ten thousand/g.
The above-mentioned specific preparation method of biological esterification liquid is：By 40% fresh high-quality yellow water, 5.5% liquor tailing, 10.5% bottom pot
Water, 5.5% tail water and 10.5% peat are added in pottery altar, proper amount of boiling water are added, and supply the 65%~75% of pottery altar capacity,
Then 5.5% waste spent grains powder is added, mixes thoroughly, when temperature is down to 45 DEG C, adds 3.5% koji powder, 2.5% aged pit mud, 8.5%
Self-control esterification song A, at a temperature of 35 DEG C, sealing culture 70 days；Preferably, the biological esterification liquid PH=7.5.
Above-mentioned complex extrusion preparation method is：Take 15% secondary liquid seed, 5.5% cellar bed mud, 55% wine
Poor immersion liquid, 21% yellow water, 5.5% foreshot and liquor tailing, 0.06% yeast extract, 5.5% koji powder and 3% nutritive salt mix, and adjust
PH=6, at a temperature of 34 DEG C, sealing culture 10 days.
Total number of bacteria >=8.0 × 10 of above-mentioned complex extrusion8A/mL, heat-resistant bacillus number >=6.0 × 108
A/mL, total acid in terms of caproic acid >=0.7g/100mL, PH=5.5.
Total alcohol content of above-mentioned complex extrusion is 1.5~2.5%voL.
Above-mentioned pit mud high-volume is in use, with mechanical and mud.
Experimental example 1
Artificial distiller's yeast (yellow mud adds pit mud mixed-stacking to form) is prepared using existing method, the cellar with the method for the present invention preparation
Mud carries out subjective appreciation comparison, and the results are shown in Table 1.
(table 1)
Experimental example 2
Respectively at pit mud, the embodiment of the present invention method that existing method preparation is added in Sichuan brewery different years pit
The pit mud of 1 preparation brews Luzhou-flavor liquo using same materials and technique, measures the fragrance matter content in Luzhou-flavor liquo,
The results are shown in Table 2.
(table 2)
As known from Table 2, using pit mud obtained by the method for the present invention, former produced wine of wheel, vinosity, which reaches general 5 years, is stored
Age produced wine, certain indexs are even up to 10 years cellar ages produced wine, and each index is significantly larger than general artificial distiller's yeast and is produced
Wine, improve vinosity effect it is obvious.
Experimental example 3
Replacing and do not replace in Luzhou, Sichuan brewery aged pit mud the results are shown in Table 3.
(table 3)
As known from Table 3, it is used as using pit mud obtained by the method for the present invention and usually repairs pit and replacement part aged pit mud,
Vinosity is than using 1~2 class of average raising existing artificial distiller's yeast replacement and do not replaced.
Claims (10)
1. a kind of pit mud preparation method for improving vinosity, which is characterized in that include the following steps：
(1) material prepares
Yellow soil：The stronger land of selection viscosity, can also add part lotus root pond sludge, fish pond mud, dry, remove stone cleaning, without big lump
Carbuncle, without mildew etc. impurity, break into powdery, it is spare；
Peat：The higher peat containing humus is selected, humus content >=30% is spare；
Pit skin mud：No musty, the pit skin mud without mud stink and other different miscellaneous tastes are taken, it is spare after sunlight solarization dry grinding；
Waste spent grains powder：Waste spent grains powder is dried and beats powder, it is spare；
Koji powder：Storage 1 year or more good quality propagation is taken, it is spare；
(2) preparation of pit mud
A, according to parts by weight, by 68~72 parts of yellow soils, 8~11 parts of peat, 4~7 parts of pit skin muds, 2~3 parts of waste spent grains powders, 2~
3 parts of koji powders are uniformly mixed, and obtain mixed soil；
B, according to parts by weight, by 13~17 parts of complex extrusions, 3~5 parts of biological esterification liquid, 10~12 parts of yellow waters, 2
~3 parts of foreshots, 5~6 parts of liquor tailings are uniformly mixed, and obtain mixed liquor；
C, mixed liquor obtained by step B is spilt in mixed soil obtained by step A, Bian Sabian, which is turned over, to be stepped on, and is uniformly up to stepping on to trample on, permeate
Only；
D, step on it is soft it is ripe after carry out closing heap when to moisture content being 35%~42%, sealed after closing heap and tight carry out fermented and cultured, training
Supporting temperature is 35~45 DEG C, and under the conditions of water content is 38%~42%, incubation time is 40~50 days, and pit mud is made.
2. a kind of pit mud preparation method for improving vinosity according to claim 1, which is characterized in that in the step (2)
The mixed liquor of step B further includes compound nutritional salt, and according to parts by weight, the compound nutritional salt additional amount is 0.8-1.2 parts.
3. a kind of pit mud preparation method for improving vinosity according to claim 1, which is characterized in that the pit mud can be continuous
It uses, in use, filling into corresponding nutriment according to pit mud nutritive index.
4. a kind of pit mud preparation method for improving vinosity according to claim 2, which is characterized in that the nutritive index is
The content of ammoniacal nitrogen and available phosphorus.
5. a kind of pit mud preparation method for improving vinosity according to claim 1 or 2, which is characterized in that the pit mud institute
Aqueous to be divided into 38%~42%, ammoniacal nitrogen is 0.11~0.25mg/g pit mud, and humus is 11%~18%, and available phosphorus is
150~300mg/g pit mud, total number of bacteria are >=2.0 hundred million/g, and bacillus number is >=35 ten thousand/g.
6. a kind of pit mud preparation method for improving vinosity according to claim 1, which is characterized in that the biological esterification liquid
Specifically preparation method is：By 30~40 parts of fresh high-quality yellow waters, 4~6 parts of liquor tailings, 9~11 parts of residual waters, 4~6 parts of tail water and 9
~11 parts of peat are added in pottery altar, proper amount of boiling water are added, and supply the 65%~75% of pottery altar capacity, are then added 4~6 parts
Waste spent grains powder is mixed thoroughly, when temperature is down to 35~45 DEG C, adds 2~4 parts of koji powders, 1~3 part of aged pit mud, 7~9 parts of esterifications songs
A, at a temperature of 25~35 DEG C, sealing culture 60~70 days；Preferably, biological esterification liquid PH=6.5~7.5.
7. a kind of pit mud preparation method for improving vinosity according to claim 1, which is characterized in that the compound caproic acid bacteria
Cultivating liquid and preparation method thereof is：Take 10~15 parts of secondary liquid seeds, 4~6 parts of cellar bed muds, 50~55 parts of vinasse immersion liquid, 19~21
Part yellow water, 2~3 parts of foreshots, 2~3 parts of liquor tailings, 0.04~0.06 part of yeast extract, 4~6 parts of koji powders and 0~3 part of nutritive salt, are mixed
It is even, PH=5~6 are adjusted, at a temperature of 32~34 DEG C, sealing culture 7~10 days.
8. it is according to claim 1 or 3 it is a kind of improve vinosity pit mud preparation method, which is characterized in that it is described it is compound oneself
Total number of bacteria >=8.0 × 10 of sour bacteria culture fluid8A/mL, heat-resistant bacillus number >=6.0 × 108A/mL, total acid is in terms of caproic acid
>=0.7g/100mL, PH=5.0~5.5.
9. it is according to claim 1 or 3 it is a kind of improve vinosity pit mud preparation method, which is characterized in that it is described it is compound oneself
Total alcohol content of sour bacteria culture fluid is 1.5%~2.5%voL.
10. a kind of according to claim 1 or 2 or 3 or 4 or 6 or 7 described in any item pit mud preparation methods for improving vinosity,
It is characterized in that, the pit mud high-volume is in use, with mechanical and mud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810821807.XA CN108865574A (en) | 2018-07-24 | 2018-07-24 | A kind of pit mud preparation method improving vinosity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810821807.XA CN108865574A (en) | 2018-07-24 | 2018-07-24 | A kind of pit mud preparation method improving vinosity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108865574A true CN108865574A (en) | 2018-11-23 |
Family
ID=64304993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810821807.XA Pending CN108865574A (en) | 2018-07-24 | 2018-07-24 | A kind of pit mud preparation method improving vinosity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108865574A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109554260A (en) * | 2019-01-17 | 2019-04-02 | 北京二锅头酒业股份有限公司 | A kind of preparation method of Luzhou-flavor liquor pit mud nutrient solution |
| CN109554261A (en) * | 2019-01-17 | 2019-04-02 | 北京二锅头酒业股份有限公司 | A kind of pit mud preparation method improving aroma |
| CN110646586A (en) * | 2019-09-18 | 2020-01-03 | 四川省食品发酵工业研究设计院 | Method for selecting raw material soil in pit building and application of raw material soil |
| CN110862887A (en) * | 2019-12-06 | 2020-03-06 | 四川郎酒股份有限公司 | Method for manufacturing strong aromatic white spirit pit mud |
| CN111154584A (en) * | 2020-03-10 | 2020-05-15 | 四川宜府春酒厂有限责任公司 | Method for rapidly culturing high-quality aged pit mud |
| CN111196967A (en) * | 2020-03-30 | 2020-05-26 | 河南仰韶酒业有限公司 | White spirit pit mud containing esterified liquid and preparation process and application thereof |
| CN111961550A (en) * | 2020-09-10 | 2020-11-20 | 四川省绵阳市丰谷酒业有限责任公司 | Pit mud rejuvenation method |
| CN112195076A (en) * | 2020-11-11 | 2021-01-08 | 承德猎苑酒业有限公司 | Brewing process of strong aromatic Chinese spirits |
| CN113136282A (en) * | 2021-05-12 | 2021-07-20 | 四川远鸿小角楼酒业有限公司 | Preparation process of strong aromatic white spirit pit mud |
| CN113150903A (en) * | 2021-01-29 | 2021-07-23 | 新疆伊力特实业股份有限公司 | Pit mud preparation process method |
| CN113234555A (en) * | 2021-05-12 | 2021-08-10 | 四川远鸿小角楼酒业有限公司 | Production process of ecological white spirit and product thereof |
| CN113604309A (en) * | 2021-09-02 | 2021-11-05 | 四川省绵阳市丰谷酒业有限责任公司 | Peat substitute composition, anti-deterioration cellar mud and preparation method thereof |
| CN114456886A (en) * | 2022-03-08 | 2022-05-10 | 舍得酒业股份有限公司 | Method for improving quality of pit mud of solid Luzhou-flavor liquor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281860A (en) * | 2016-09-27 | 2017-01-04 | 南阳师范学院 | High-quality artificial distiller's yeast in a kind of liquor production and compound method thereof |
| CN106398953A (en) * | 2016-06-23 | 2017-02-15 | 陈丽 | Method for making highly flavored type liquor |
| CN106675938A (en) * | 2016-11-23 | 2017-05-17 | 张书田 | Method for improving fermentation quality of strong flavor baijiu pit |
| CN106987500A (en) * | 2017-06-08 | 2017-07-28 | 湖北工业大学 | One kind loses poor brewing spirit and its brewing method using low starch |
| CN108148710A (en) * | 2018-03-07 | 2018-06-12 | 成都蜀之源酒业有限公司 | Technique based on white wine by-product brewing spirit |
-
2018
- 2018-07-24 CN CN201810821807.XA patent/CN108865574A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106398953A (en) * | 2016-06-23 | 2017-02-15 | 陈丽 | Method for making highly flavored type liquor |
| CN106281860A (en) * | 2016-09-27 | 2017-01-04 | 南阳师范学院 | High-quality artificial distiller's yeast in a kind of liquor production and compound method thereof |
| CN106675938A (en) * | 2016-11-23 | 2017-05-17 | 张书田 | Method for improving fermentation quality of strong flavor baijiu pit |
| CN106987500A (en) * | 2017-06-08 | 2017-07-28 | 湖北工业大学 | One kind loses poor brewing spirit and its brewing method using low starch |
| CN108148710A (en) * | 2018-03-07 | 2018-06-12 | 成都蜀之源酒业有限公司 | Technique based on white wine by-product brewing spirit |
Non-Patent Citations (4)
| Title |
|---|
| 宋柯等: ""白酒发酵副产物丢糟、黄水、底锅水中提取香味成分在酒用香料中的应用"", 《酿酒科技》 * |
| 张建华等: ""黄水酯化液在浓香型大曲酒丢糟中的应用"", 《广州食品工业科技》 * |
| 梁萌等: ""浓香型窖泥培养液在白酒生产中的应用"", 《酿酒》 * |
| 黎贤淑等: ""人工窖泥的培养操作法"", 《酿酒科技》 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109554260A (en) * | 2019-01-17 | 2019-04-02 | 北京二锅头酒业股份有限公司 | A kind of preparation method of Luzhou-flavor liquor pit mud nutrient solution |
| CN109554261A (en) * | 2019-01-17 | 2019-04-02 | 北京二锅头酒业股份有限公司 | A kind of pit mud preparation method improving aroma |
| CN110646586A (en) * | 2019-09-18 | 2020-01-03 | 四川省食品发酵工业研究设计院 | Method for selecting raw material soil in pit building and application of raw material soil |
| CN110862887A (en) * | 2019-12-06 | 2020-03-06 | 四川郎酒股份有限公司 | Method for manufacturing strong aromatic white spirit pit mud |
| CN111154584A (en) * | 2020-03-10 | 2020-05-15 | 四川宜府春酒厂有限责任公司 | Method for rapidly culturing high-quality aged pit mud |
| CN111196967A (en) * | 2020-03-30 | 2020-05-26 | 河南仰韶酒业有限公司 | White spirit pit mud containing esterified liquid and preparation process and application thereof |
| CN111961550A (en) * | 2020-09-10 | 2020-11-20 | 四川省绵阳市丰谷酒业有限责任公司 | Pit mud rejuvenation method |
| CN112195076A (en) * | 2020-11-11 | 2021-01-08 | 承德猎苑酒业有限公司 | Brewing process of strong aromatic Chinese spirits |
| CN113150903A (en) * | 2021-01-29 | 2021-07-23 | 新疆伊力特实业股份有限公司 | Pit mud preparation process method |
| CN113136282A (en) * | 2021-05-12 | 2021-07-20 | 四川远鸿小角楼酒业有限公司 | Preparation process of strong aromatic white spirit pit mud |
| CN113234555A (en) * | 2021-05-12 | 2021-08-10 | 四川远鸿小角楼酒业有限公司 | Production process of ecological white spirit and product thereof |
| CN113136282B (en) * | 2021-05-12 | 2024-03-15 | 四川小角楼酒业有限公司 | Preparation process of strong-flavor white spirit pit mud |
| CN113604309A (en) * | 2021-09-02 | 2021-11-05 | 四川省绵阳市丰谷酒业有限责任公司 | Peat substitute composition, anti-deterioration cellar mud and preparation method thereof |
| CN114456886A (en) * | 2022-03-08 | 2022-05-10 | 舍得酒业股份有限公司 | Method for improving quality of pit mud of solid Luzhou-flavor liquor |
| CN114456886B (en) * | 2022-03-08 | 2024-03-15 | 舍得酒业股份有限公司 | Method for improving quality pit mud of solid strong aromatic Chinese spirits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108865574A (en) | A kind of pit mud preparation method improving vinosity | |
| CN101914424B (en) | Anti-deterioration cellar mud and preparation method thereof | |
| CN102181342B (en) | Artificial pit mud and preparation method thereof | |
| CN103305448B (en) | Mixed culture bacterial solution for quickly aging new pit of strong aromatic Chinese spirits and maintenance method | |
| CN101892142B (en) | Preparation method of in-vivo pit skin mud | |
| CN104762168A (en) | Soil conditioner-containing artificial pit mud and preparation method thereof | |
| CN101942405B (en) | Clostridium butyricum | |
| CN103666927B (en) | Process for preparing fresh scent strong-flavor Chinese spirit | |
| CN104744182B (en) | One grows tobacco water conservation biological organic fertilizer and preparation method thereof | |
| CN104072215A (en) | Quick preparation method of garbage enzyme | |
| CN109180251A (en) | A kind of method of aerobic compost | |
| CN105400652A (en) | Method for rapidly preparing man-made pit mud through functional microbial group of high-yield butyric acid and caproic acid | |
| CN104513752A (en) | Method for curing pit mud | |
| CN110305819B (en) | Efficient feather degradation strain and application thereof | |
| CN102146325B (en) | Method for culturing closed cellar mud | |
| CN103865858A (en) | Simple spread cultivation method for photosynthetic bacteria for treating landscape water | |
| CN111763127A (en) | Preparation method for producing fresh earthworm full-nutrient fermented liquid fertilizer in large scale | |
| CN104450389B (en) | Special odor type pit mud and preparation method thereof | |
| CN110734837A (en) | Method for manufacturing Luzhou-flavor liquor aged pit mud | |
| CN103757058B (en) | A kind of method utilizing energy grass and kelp co-fermentation to prepare biological flue gas | |
| CN104762163A (en) | Method for preparing biological yeast | |
| CN104789493A (en) | Method for improving protective enzyme activity of grass of water stress lawn by adopting reinforced drought-resistant microbial agent | |
| CN107473907A (en) | The polynary fruit-specific fertilizer of biological organic | |
| CN104450382B (en) | Culture method of white spirit cellar mud | |
| CN111196967A (en) | White spirit pit mud containing esterified liquid and preparation process and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181123 |
|
| RJ01 | Rejection of invention patent application after publication |