CN109913338A - A kind of preparation method of pit skin mud - Google Patents
A kind of preparation method of pit skin mud Download PDFInfo
- Publication number
- CN109913338A CN109913338A CN201711328952.6A CN201711328952A CN109913338A CN 109913338 A CN109913338 A CN 109913338A CN 201711328952 A CN201711328952 A CN 201711328952A CN 109913338 A CN109913338 A CN 109913338A
- Authority
- CN
- China
- Prior art keywords
- pit
- mud
- raw material
- skin
- 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
Landscapes
- Processing Of Solid Wastes (AREA)
Abstract
The present invention relates to a kind of preparation methods of pit skin mud, pit skin mud by being gradually put in cellar bottom by this method, utilize the quality of the enhancement of environment pit skin mud at cellar bottom, the quality of pit skin mud is improved using this method, to improve the quality that upper layer grain goes out wine, the method that the present invention uses can effectively increase ethyl hexanoate, ethyl lactate is reduced, the effect of pit mud degeneration is also slowed down.
Description
Technical field
The present invention relates to brewing technical fields, in particular to a kind of preparation method of pit skin mud.
Background technique
Using traditional solid-state fermentation process, it is strongly depend on pit for the production of Luzhou-flavor liquo, and in pit
The superiority and inferiority of pit mud quality plays very important effect to the quality of Luzhou-flavor liquo, miscellaneous because growing in aged pit mud
The microbial bacteria group for being beneficial to wine brewing of Various Functions.Wherein caproic acid bacteria is one kind of clostridium, is that Luzhou-flavor is big
A kind of pit mud functional bacteria to play a decisive role in bent liquor fermentation, its quantity and the power of function directly affect Luzhou-flavor
The quality of yeast wine fermentation, because its metabolite caproic acid and tunning alcohol producing ethyl hexanoate, are aroma daqu liquors
Main aromatic components.In Production of Luzhou-flavor Liquor fermentation process, fermented mash with pit bed mud and pit wall in addition to contacting
Outside, it is also contacted with the pit skin mud at envelope cellar.
General tradition pit skin mud is mainly made of yellow mud, and ingredient and function are simple, and major function is sealing function, usually
Only consider the viscosity of soil, permeability and water-holding capacity；Therefore influence power of the cellar bed mud to Luzhou-flavor liquo quality and flavor characteristics
Maximum, cellar wall mud take second place, and pit skin mud General Influence power is minimum, and some enterprises seal cellar even without pit skin mud and sealed and stored with film.
The function of not accounting for being promoted pit skin mud, does not account for the grafting, nutrient growth and metabolism of aged pit mud functional microorganism.It is producing
Pit skin mud water content is lower (42-35%) by height when in the process, because of envelope cellar, and dehydration is very fast, is easy to be mixed into fermentation grain, usually used
It 1 year or so, i.e., is replaced because amount containing grain is excessive.
Production practices show that the second pit mud not only acts as pit sealing function, and have substantial connection with upper layer arrack matter,
Its microbial population plays an important role to upper layer arrack matter.Currently, people focus primarily upon the maintenance of pit mud
Pit bed mud and pit wall mud, and effective maintenance is lacked to pit skin mud, only using pit skin mud as sealing function, do not account for it
Middle functional microorganism nutrition and metabolism, so that pit skin mud ingredient and function are simple, major function bacterium caproic acid bacteria especially therein
Lazy weight.
Summary of the invention
The purpose of the present invention is overcome the problems, such as that existing technologies are poor at the middle and upper levels because pit skin mud quality causes well not as good as bottom
Layer grain go out Quality of Liquors it is lower, the present invention in by pit skin mud gradually be put in cellar bottom, using cellar bottom enhancement of environment pit skin mud quality,
To drive the quality of the produced wine of upper layer grain, in this way, can effectively increase ethyl hexanoate, ethyl lactate is reduced, also
Play the role of slowing down pit mud degeneration.
In order to realize above-mentioned purpose of the invention, the step of present invention provides a kind of preparation method of pit skin mud, this method
It is as follows:
1), pit mud raw material is provided；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, obtain the first pit mud；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in pit bottom, and ferments, and obtains the second pit mud；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud.
Further, in the step 1), the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, described
High-quality pit skin mud refer to there is cellar aroma flavoring taste, without it is residual grain, free from admixture pit mud.
Further, in the step 2), the pretreatment of pit mud raw material are as follows: addition mass fraction is 3% -5% yeast
Powder, 4% -6% yellow water, 4% -6% tail wine.
Further, in the step 2), the fermentation are as follows: in 25~35 DEG C sealed fermenting -20 days 10 days.
Further, in the step 3), the pretreatment of first pit mud are as follows: it is 3% -5% big that mass fraction, which is added,
Starter powder, 4% -6% yellow water, 4% -6% middle section wine.
Further, in the step 3), the fermentation are as follows: in 25~35 DEG C sealed fermenting -20 days 10 days.
Further, in the step 3), pit of the pit selection cellar age at 50 years or more.
Further, in the step 3), second pit mud is laid in pit bottom, first to spread one in pit bottom
Layer bamboo chip.
Further, in the step 3), second pit mud tiling with a thickness of 2-10cm.
Further, in the step 4), the fermentation, be pit it is every wheel after fermentation, to culture in pit
Second pit mud of bottom turn over it is rough, step on system, be further continued for fermenting.
By the way that pit skin mud to be gradually put in cellar bottom in the present invention, using the quality of the enhancement of environment pit skin mud at cellar bottom, and pass
System method is compared to more pit skin muds to the process of cellar bottom flow circuit, and the pit skin mud of conventional method is always pit skin mud, and this hair
It is bright that pit skin mud can be allowed gradually to go to cellar bottom, using the quality of the enhancement of environment pit skin mud at cellar bottom, so that improving upper layer grain goes out wine
Quality.
The present invention is described in further detail below:
The step of present invention provides a kind of preparation method of pit skin mud, this method is as follows:
1), pit mud raw material is provided；
Further, in the step 1), the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, described
High-quality pit skin mud refer to there is cellar aroma flavoring taste, without it is residual grain, free from admixture pit mud.
Pit mud raw material is chosen in the present invention first, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, institute
The high-quality pit skin mud stated refers to there is cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture.
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, obtain the first pit mud；
Further, in the step 2), the pretreatment of pit mud raw material are as follows: addition mass fraction is 3% -5% yeast
Powder, 4% -6% yellow water, 4% -6% tail wine.
Further, in the step 2), the fermentation are as follows: in 25~35 DEG C sealed fermenting -20 days 10 days.
The pit mud raw material is pre-processed in the above process, and pretreated pit mud raw material is covered on poor unstrained spirits table
Face, then one layer of not pretreated pit mud raw material is covered, and ferment, obtain the first pit mud, wherein the pre- place of pit mud raw material
Reason are as follows: addition mass fraction is 3% -5% koji powder, 4% -6% yellow water, 4% -6% tail wine, by into pit mud raw material
Tail wine is added, supplements moisture in time for pit mud raw material, shale water suction is sufficient, soft ripe, while containing alcohol and part in tail wine
Flavor component plays acclimation to the microorganism in shale, improves the content for producing wine and producing flavor component microorganism.Pass through
Yellow water and koji powder are added into pit mud raw material, supplemented with compound nutritionals ingredients such as starch, organic acids, are promoted in pit mud raw material
Microbial reproduction avoids pit mud material quality from degenerating.Meanwhile yellow water acidity is larger, is conducive to the acidity for improving pit mud raw material, keeps away
Exempt from pit mud raw material by living contaminants.Improve the quality of pit mud raw material.First cellar of the pit mud raw material through being obtained after everfermentation
Mud, one side microbial flora rich in, on the other hand, a large amount of starch and glucide therein are changed into more
Sour, ester-based organic compound abundant.
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in pit bottom, and ferments, and obtains the second pit mud；
Further, in the step 3), the processing of first pit mud are as follows: addition mass fraction is 3% -5% yeast
Powder, 4% -6% yellow water, 4% -6% middle section wine.
Further, in the step 3), the fermentation are as follows: in 25~35 DEG C sealed fermenting -20 days 10 days.
Further, in the step 3), pit of the pit selection cellar age at 50 years or more.
Further, in the step 3), second pit mud is laid in pit bottom, first to spread one in pit bottom
Layer bamboo chip.
Further, in the step 3), second pit mud tiling with a thickness of 2-10cm.
By part second of pretreatment of the first pit mud progress in the above process, and obtained after pre-processing for described second
To pit mud be laid in pit bottom, and ferment, obtain the second pit mud, wherein the processing of first pit mud are as follows: be added
Mass fraction is 3% -5% koji powder, 4% -6% yellow water, 4% -6% middle section wine.By adding middle section into the first pit mud
Wine, since various fragrance matters are more balanced in interlude wine, quality preservation is good, can not only increase the fragrance of pit mud, and
So that microorganism therein is stablized growth, further increases the wherein population of microorganism and quantity.By to the first pit mud
Middle addition yellow water and koji powder promote the big of the microorganism in the first pit mud supplemented with compound nutritionals ingredients such as starch, organic acids
Amount breeding, further improves the quality of the first pit mud.On the one hand first pit mud contains through obtaining the second pit mud after everfermentation
Microbial flora abundant, on the other hand, a large amount of starch and glucide therein are changed into sour, esters more abundant
Organic matter.
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud.
Further, in the step 4), the fermentation, be pit it is every wheel after fermentation, to culture in pit
Second pit mud of bottom turn over it is rough, step on system, be further continued for fermenting.
The aging process of new pit skin mud is really the process that beneficial microbe becomes dominant bacteria and population is tended towards stability, pit
Cellar age it is longer, beneficial microbe fungus strain therein is more stable, therefore, selects 50 years or more old pits, is conducive to newly store
Mud it is aging.The second pit mud for being laid in old pit bottom culture cannot be blocked up, because of infiltration of the nutriment in the second pit mud
Saturating ability is limited, and microorganism needs the supply of nutriment for being metabolized, breeding in the second pit mud.Pit bottom will be laid in
The second pit mud turn over it is rough, step on system, continuously ferment after 4 wheels, obtain pit skin mud.
Pit skin mud is gradually put in cellar bottom, quality and tradition side using the enhancement of environment pit skin mud at cellar bottom in the present invention
Method is compared to more pit skin muds to the process of cellar bottom flow circuit, and the pit skin mud of conventional method is always pit skin mud, and the present invention can
To allow pit skin mud gradually to go to cellar bottom, using the quality of the enhancement of environment pit skin mud at cellar bottom, to improve the quality that upper layer grain goes out wine.
Advantageous effects of the invention:
The pit mud raw material is pre-processed in the present invention, and pretreated pit mud raw material is covered on poor unstrained spirits table
Face, then one layer of not pretreated pit mud raw material is covered, and ferment, obtain the first pit mud；By part first pit mud
It carries out second to pre-process, and the pit mud obtained after described second is pre-processed is laid in pit bottom, and ferments, and obtains
To the second pit mud；Second pit mud is continuously fermented after 4 wheels, pit skin mud is obtained.The preparation method of pit mud passes through in the present invention
After pit mud raw material is pre-processed, is fermented, be gradually put in cellar bottom, using cellar bottom enhancement of environment pit skin mud quality,
The quality of pit skin mud is improved using this method, so that the quality that upper layer grain goes out wine is improved, the method that the present invention uses, Neng Gouyou
Effect ground increases ethyl hexanoate, reduces ethyl lactate, also slows down the effect of pit mud degeneration.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 3% koji powder, 4% yellow water, 4% tail wine, the fermentation process are as follows: in 25 DEG C of sealed fermentings
10 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 2cm, first to spread one layer of bamboo in pit bottom before tiling
Piece, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: it is 3% that mass fraction, which is added,
Koji powder, 4% yellow water, 4% middle section wine, the fermentation process are as follows: in 25 DEG C sealed fermenting 10 days；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud, wherein the fermentation is sent out in the every wheel of pit
After ferment, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Embodiment 2
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 3% koji powder, 4% yellow water, 4% tail wine, the fermentation process are as follows: in 25 DEG C of sealed fermentings
20 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 4cm, first to spread one layer of bamboo in pit bottom before tiling
Piece, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: it is 3% that mass fraction, which is added,
Koji powder, 4% yellow water, 4% middle section wine, the fermentation process are as follows: in 25 DEG C sealed fermenting 20 days；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud, wherein the fermentation is sent out in the every wheel of pit
After ferment, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Embodiment 3
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 3% koji powder, 4% yellow water, 4% tail wine, the fermentation process are as follows: in 35 DEG C of sealed fermentings
10 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 6cm, first to spread one layer of bamboo in pit bottom before tiling
Piece, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: it is 3% that mass fraction, which is added,
Koji powder, 4% yellow water, 4% middle section wine, the fermentation process are as follows: in 35 DEG C sealed fermenting 10 days；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud, wherein the fermentation is sent out in the every wheel of pit
After ferment, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Embodiment 4
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 5% koji powder, 6% yellow water, 6% tail wine, the fermentation process are as follows: in 35 DEG C of sealed fermentings
10 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 8cm, first to spread one layer of bamboo in pit bottom before tiling
Piece, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: it is 5% that mass fraction, which is added,
Koji powder, 6% yellow water, 6% middle section wine, the fermentation process are as follows: in 35 DEG C sealed fermenting 10 days；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud, wherein the fermentation is sent out in the every wheel of pit
After ferment, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Embodiment 5
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 5% koji powder, 6% yellow water, 6% tail wine, the fermentation process are as follows: in 35 DEG C of sealed fermentings
20 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 8cm, first to spread one layer of bamboo in pit bottom before tiling
Piece, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: it is 5% that mass fraction, which is added,
Koji powder, 6% yellow water, 6% middle section wine, the fermentation process are as follows: in 35 DEG C sealed fermenting 20 days；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud, wherein the fermentation is sent out in the every wheel of pit
After ferment, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Embodiment 6
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 5% koji powder, 6% yellow water, 6% tail wine, the fermentation process are as follows: in 35 DEG C of sealed fermentings
20 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 10cm, first to spread one layer in pit bottom before tiling
Bamboo chip, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: mass fraction, which is added, is
5% koji powder, 6% yellow water, 6% middle section wine, the fermentation process are as follows: in 35 DEG C sealed fermenting 20 days；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud, wherein the fermentation is sent out in the every wheel of pit
After ferment, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Control group 1:
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
Control group 2:
1) pit mud raw material, is provided, the pit mud raw material is that fermenting and producing 2 takes turns above high-quality pit skin mud, and described is high-quality
Pit skin mud, which refers to, cellar aroma flavoring taste, without residual grain, the pit mud of free from admixture；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover
The not pretreated pit mud raw material of one layer of lid, and ferment, the first pit mud is obtained, wherein the pit mud raw material is pretreated
Journey is as follows: addition mass fraction is 5% koji powder, 6% yellow water, 6% tail wine, the fermentation process are as follows: in 35 DEG C of sealed fermentings
20 days；
3) cellar that part first pit mud, is carried out second to pre-process, and is obtained after described second is pre-processed
Mud is laid in cellar age 50 years or more pit bottoms, tiles with a thickness of 10cm, first to spread one layer in pit bottom before tiling
Bamboo chip, and ferment, the second pit mud is obtained, wherein the preprocessing process of second pit mud is as follows: mass fraction, which is added, is
5% koji powder, 6% yellow water, 6% middle section wine, the fermentation process are as follows: in 35 DEG C sealed fermenting 20 days；
Table first is that the pit skin mud in the pit skin mud and control group being prepared in 1-6 of the embodiment of the present invention sensory evaluation knot
Fruit:
Table one
After being handled pit mud raw material in the present invention it can be seen from upper table one, it is gradually placed on cellar bottom, utilizes cellar bottom
Enhancement of environment pit skin mud quality, the quality of pit skin mud is improved using this method, to improve the quality that upper layer grain goes out wine,
The method that the present invention uses can effectively increase ethyl hexanoate, reduce ethyl lactate, also slow down the effect of pit mud degeneration.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (10)
1. a kind of preparation method of pit skin mud, which is characterized in that described method includes following steps:
1), pit mud raw material is provided；
2), the pit mud raw material is pre-processed, and pretreated pit mud raw material is covered on poor unstrained spirits surface, then cover one
The not pretreated pit mud raw material of layer, and ferment, obtain the first pit mud；
3) part first pit mud, is carried out second to pre-process, and the pit mud obtained after described second is pre-processed is put down
It is layered on pit bottom, and is fermented, the second pit mud is obtained；
4), second pit mud is continuously fermented after 4 wheels, obtains pit skin mud.
2. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 1), the pit mud raw material
Above high-quality pit skin mud is taken turns for fermenting and producing 2, the high-quality pit skin mud refers to there is cellar aroma flavoring taste, the cellar without residual grain, free from admixture
Mud.
3. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 2), pit mud raw material it is pre-
Processing are as follows: addition mass fraction is 3% -5% koji powder, 4% -6% yellow water, 4% -6% tail wine.
4. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 2), the fermentation are as follows: in
25~35 DEG C sealed fermenting -20 days 10 days.
5. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 3), first pit mud
Pretreatment are as follows: addition mass fraction be 3% -5% koji powder, 4% -6% yellow water, 4% -6% middle section wine.
6. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 3), the fermentation are as follows: in
25~35 DEG C sealed fermenting -20 days 10 days.
7. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 3), the pit selection
Store pit of the age at 50 years or more.
8. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 3), described second is stored
Mud is laid in pit bottom, first to spread one layer of bamboo chip in pit bottom.
9. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 3), second pit mud
Tiling with a thickness of 2-10cm.
10. the preparation method of pit skin mud as described in claim 1, which is characterized in that in the step 4), the fermentation,
Be the every wheel of pit after fermentation, to second pit mud of the culture in pit bottom turn over it is rough, step on system, be further continued for fermenting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711328952.6A CN109913338A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of pit skin mud |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711328952.6A CN109913338A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of pit skin mud |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109913338A true CN109913338A (en) | 2019-06-21 |
Family
ID=66958764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711328952.6A Pending CN109913338A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation method of pit skin mud |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109913338A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101892142A (en) * | 2010-08-12 | 2010-11-24 | 四川省农业科学院水稻高粱研究所 | Preparation method of in-vivo pit skin mud |
| CN102146325A (en) * | 2010-12-31 | 2011-08-10 | 泸州品创科技有限公司 | Method for culturing closed cellar mud |
| CN102533491A (en) * | 2012-02-15 | 2012-07-04 | 泸州品创科技有限公司 | Curing method for wine cellar sealing mud |
| CN104450405A (en) * | 2014-12-24 | 2015-03-25 | 泸州品创科技有限公司 | Production method of pit sealing mud for tests |
| CN104450389A (en) * | 2014-11-28 | 2015-03-25 | 四特酒有限责任公司 | Te-flavor pit mud and preparation method thereof |
| CN104513752A (en) * | 2014-11-12 | 2015-04-15 | 安徽迎驾贡酒股份有限公司 | Method for curing pit mud |
-
2017
- 2017-12-13 CN CN201711328952.6A patent/CN109913338A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101892142A (en) * | 2010-08-12 | 2010-11-24 | 四川省农业科学院水稻高粱研究所 | Preparation method of in-vivo pit skin mud |
| CN102146325A (en) * | 2010-12-31 | 2011-08-10 | 泸州品创科技有限公司 | Method for culturing closed cellar mud |
| CN102533491A (en) * | 2012-02-15 | 2012-07-04 | 泸州品创科技有限公司 | Curing method for wine cellar sealing mud |
| CN104513752A (en) * | 2014-11-12 | 2015-04-15 | 安徽迎驾贡酒股份有限公司 | Method for curing pit mud |
| CN104450389A (en) * | 2014-11-28 | 2015-03-25 | 四特酒有限责任公司 | Te-flavor pit mud and preparation method thereof |
| CN104450405A (en) * | 2014-12-24 | 2015-03-25 | 泸州品创科技有限公司 | Production method of pit sealing mud for tests |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232423B (en) | A kind of Maotai-flavor liquor production technique of improvement | |
| Bhat et al. | An overview on the biological production of vinegar | |
| RU2687338C2 (en) | Method of preparing fermented beverage and beverage thus produced | |
| Tesniere et al. | Carbonic maceration wines: Characteristics and winemaking process | |
| CN1826963A (en) | Fermented capsicum product and preparation method thereof | |
| CN103966053B (en) | A kind of yellow wine brewing method reducing yellow rice wine higher alcohols content | |
| Fowles | Acids in grapes and wines: A review | |
| CN103421642B (en) | Method for processing cider wine containing more ester | |
| CN106318893B (en) | A method of utilizing urethanes in lysine bacillus control white wine | |
| CN101875908A (en) | Method for composite acetic acid bacterium culture and solid-state acetic acid fermentation | |
| CN109913339A (en) | Pit mud is used in a kind of wine brewing | |
| Liu et al. | Aroma characteristics of volatile compounds brought by variations in microbes in winemaking | |
| CN107034108B (en) | Method for improving refreshing purity of Luzhou-flavor liquor through pit mud maintenance | |
| CN109486601B (en) | Method for brewing snow pear wine by double-bacterium fermentation | |
| Baidya et al. | Table wine from tropical fruits utilizing natural yeast isolates | |
| WO2012033229A1 (en) | Process for production of distilled spirit | |
| CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
| Butnariu et al. | The evolution and the development phases of wine | |
| Parrondo et al. | A note—production of vinegar from whey | |
| CN107164136B (en) | Fermentation method of low-volatile acid wine | |
| CN107904086A (en) | A kind of preparation method of high-acidity flavoring brewing former wine | |
| KR20080067539A (en) | Manufacturing method for pear vinegar | |
| Gonzalez et al. | Production of wine starter cultures | |
| CN110628543A (en) | Fermentation method for improving ratio of ethyl caproate to ethyl acetate of Luzhou-flavor liquor | |
| CN109913338A (en) | A kind of preparation method of pit skin mud |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190621 |