CN110437956A - A kind of richness starter cellar technique - Google Patents
A kind of richness starter cellar technique Download PDFInfo
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- CN110437956A CN110437956A CN201910769988.0A CN201910769988A CN110437956A CN 110437956 A CN110437956 A CN 110437956A CN 201910769988 A CN201910769988 A CN 201910769988A CN 110437956 A CN110437956 A CN 110437956A
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 239000007858 starting material Substances 0.000 title claims abstract description 17
- 235000014101 wine Nutrition 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000015096 spirit Nutrition 0.000 claims abstract description 10
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 7
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940036811 bone meal Drugs 0.000 claims abstract description 7
- 239000002374 bone meal Substances 0.000 claims abstract description 7
- 239000004202 carbamide Substances 0.000 claims abstract description 7
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 7
- 239000001632 sodium acetate Substances 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 230000009969 flowable effect Effects 0.000 claims abstract description 4
- 230000000630 rising effect Effects 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 3
- 238000009825 accumulation Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000013589 supplement Substances 0.000 claims 1
- 244000005700 microbiome Species 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical group CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 241000193403 Clostridium Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000035611 feeding Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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
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- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of rich starter cellar technique, specific process steps are as follows: (1) raw material；(2) heap fermentation: first shakeouing loess, is uniformly sprinkled into dipotassium hydrogen phosphate, urea, then sequentially adds aroma-producing yeasts, good quality propagation powder, esterified red yeast, big bone meal, fragrant unstrained spirits, yellow water, and fill into again about 5% water guarantee to mix it is even after the earthwork moisture capacity；It is accumulated by 0.6-0.8 meters, its temperature is made to reach 45C ° or so；(3) it mixes mud fermentation: Xian Jiashui, adding sodium acetate, caproic acid bacteria again after adding liquor tailing to mix, high-quality cellar bed mud is then added, keeping the skin wet, it is even to mix, and at the flowable loading pond closing fermentation of chamotte mould, fermentation calefaction amplitude is 5-7C °, and fermentation time is 30 days or more；(4) bottom fermentation is stored: the bottom tiling of fermentation 30 days or more pit muds each wine cellar cellar；It ferments 60 days with fermented grain, hangs over Jiao Bi with bamboo stick after rising and be applied to normally produce rich starter cellar white wine.The present invention makes vinosity have the promotion of great-leap-forward by the implementation of the technique, solves the technical problem of north brewing high-quality white wine substantially.
Description
Technical field
The invention belongs to liquor production technical field more particularly to a kind of rich starter cellar techniques.
Background technique
Rich fragrance wine is produced, pit mud is basis, and yeast is power, and technique is crucial.Luzhou-flavor quality liquor is done, first has to grab
Good pit mud quality.The quality of pit mud directly decides the superiority and inferiority of vinosity.Because pit mud is that caproic acid bacteria, methane backeria, butyric etc. are each
Kind beneficial to object carrier and habitat and its procreation breeding ground, these beneficial microorganism type and quantity number be
Measure a standard of pit mud quality.The main body fragrance matter of aroma daqu liquor is ethyl hexanoate, and ethyl hexanoate is by storing
The various raw fragrant metabolites for producing ester microorganism such as clostridium (caproic acid bacteria) in mud, so not good pit mud, just not
Superior Luzhou-flavor quality liquor can be produced." centurial aged pit " goes out good wine namely this reason.
Make a general survey of China's Development of Liquor-making Industry state, famous liquor comes from south mostly, Luzhou-flavor liquo Typical Representative " five-Grain Liquor ",
" Luzhou Old Cellar " originates in Sichuan；It is summarized as two big factors substantially by industry experts, the analysis of great master's many years and research: first is that
Natural climate condition, second is that brewage process.And northern China wine industry is previous mostly all self-main, is with the target of oneself
Developing direction.For example pit mud, koji-making are cultivated by self-dependent technical force, and substantially use aged pitamylum in multiple feedings solid fermentation brewing method.Entirely
Technique is relatively conservative, is difficult the breakthrough for having matter.
Summary of the invention
Based on the above the deficiencies in the prior art, technical problem solved by the invention is to provide a kind of rich starter cellar work
Skill, the present invention cultivate pit mud using fermenting cellar bottom, the fermentation temperature of fermented grain be both utilized, and in turn avoid air to pit mud long-time
Oxidation, to microorganism create a growth preferably environment.In fermented grain fermentation process, the metabolism of various microorganisms
Keep fermented grain heating up, ensure that the cultivation temperature of pit mud.Vinosity is set to have the promotion of great-leap-forward by the implementation of the technique,
Substantially the technical problem of north brewing high-quality white wine is solved.
In order to solve the above-mentioned technical problem, the present invention is achieved through the following technical solutions: the present invention provides a kind of rich bacterium
Female cellar technique, specific process step are as follows:
(1) raw material and each raw material weight are as follows: caproic acid bacteria 25kg, 20%Vol liquor tailing 10-15kg, loess 20-24kg, high-quality
Store bed mud 8-10kg, good quality propagation powder 6-8kg, fragrant unstrained spirits 5-8kg, dipotassium hydrogen phosphate 50g, sodium acetate 130-150kg, yellow water 13-
20kg, urea 100g, aroma-producing yeasts 300g, esterified red yeast 400g, big bone meal 600g；
(2) heap fermentation: first shakeouing loess, is uniformly sprinkled into dipotassium hydrogen phosphate, urea, then sequentially adds raw fragrant ferment
Mother, good quality propagation powder, esterified red yeast, big bone meal, fragrant unstrained spirits, yellow water, and fill into again about 5% water guarantee to mix it is even after the earthwork tide
Degree；Finally spike accumulate within 24 hours by 0.6-0.8 meters of height, its temperature is made to reach 45C ° or so；
(3) it mixes mud fermentation: Xian Jiashui, adding sodium acetate, caproic acid bacteria again after adding liquor tailing to mix, high-quality cellar bed mud is then added,
Keeping the skin wet, it is even without obvious raw material to mix, and at the flowable loading pond closing fermentation of chamotte mould, fermentation calefaction amplitude is 5-7C °, when fermentation
Between be 30 days or more；
(4) store bottom fermentation: tile 1-2.5m at fermentation 30 days or more pit muds each wine cellar cellar bottom3, thickness about 0.25m；With
Fermented grain is fermented 60 days, is hung over Jiao Bi with bamboo stick after rising and is applied to normally produce rich starter cellar white wine.
Further, the pH of spike is 6 in the step (2).
Further, the ground temperature temperature in wine cellar is maintained at 10-20 DEG C in the step (4).
The present invention further comprises brewage process: accumulation profit grain 24 hours, enters and increases temperature song 5% before pond, then plus
17.5% high temperature is bent, enters 22-23C ° of pond temperature.
The present invention, which further comprises, plucks wine requirement: it is flowed wine speed 3kg/ minutes when plucking wine, steady fire stream wine, atmosphere knock into the back,
Every rice steamer pinches foreshot 1.5kg, divides upper section, back segment and liquor tailing, the pond upper layer every rice steamer of unstrained spirits takes upper section 5kg, middle layer to take 10kg, lower layer's bottom of pond wine
25-40kg is taken, remaining 50%vol or less is used as back segment wine, and liquor tailing is the wine of 50-20%vol, 20%vol or less tail water twice-cooked stir-frying.
The present invention further comprises condition of storage: the wine of per tour time production enters 40-50C ° of high temperature brooder pottery deposit methods three
A month, then moving into the storage of room temperature wine library 1 year or more can rectification use.
Compared with prior art, the present invention has following the utility model has the advantages that the present invention cultivates pit mud using fermenting cellar bottom, both sharp
It with the fermentation temperature of fermented grain, in turn avoids air and pit mud is aoxidized for a long time, create a growth preferably to microorganism
Environment.In fermented grain fermentation process, the metabolism of various microorganisms keeps fermented grain heating up, ensure that the culture temperature of pit mud
Degree.The anaerobic condition of fermented grain bottom creates a good condition of compatibility to caproic acid bacteria, makes nutritional ingredient in pit mud into one
Step is supplemented, and various beneficial bacterium numbers are improved, and grain, mud advantage have also obtained complementation.The present invention is in technique and old storage
Everyway is correspondingly improved, and is truly realized and is intensively and carefully worked out something, as reasonable employment high temperature is bent, increase is accumulated outside cellar, properly increases
Pit entry temperature, sub-prime pluck old storage of wine, pottery altar etc., the inherent quality for improving female cellar white wine of great-leap-forward.
The above description is only an overview of the technical scheme of the present invention, in order to better understand the technical means of the present invention,
And it can be implemented in accordance with the contents of the specification, and in order to allow above and other objects, features and advantages of the invention can
It is clearer and more comprehensible, below in conjunction with preferred embodiment, and cooperates attached drawing, detailed description are as follows.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, the attached drawing to embodiment is simply situated between below
It continues.
Fig. 1 is the flow chart that rich starter of the invention stores technique.
Specific embodiment
The embodiment of the invention will now be described in detail with reference to the accompanying drawings, and as part of this specification passes through
Embodiment illustrates the principle of the present invention, and other aspects of the present invention, feature and its advantage will become by the detailed description
It is very clear.In the attached drawing of institute's reference, the same or similar component is indicated using identical drawing reference numeral in different figures.
A kind of richness starter cellar technique, as shown in Figure 1, specific process step are as follows:
(1) raw material and each raw material weight are as follows: caproic acid bacteria 25kg, 20%Vol liquor tailing 10-15kg, loess 20-24kg, high-quality
Store bed mud 8-10kg, good quality propagation powder 6-8kg, fragrant unstrained spirits 5-8kg, dipotassium hydrogen phosphate 50g, sodium acetate 130-150kg, yellow water 13-
20kg, urea 100g, aroma-producing yeasts 300g, esterified red yeast 400g, big bone meal 600g；
(2) heap fermentation: first shakeouing loess, is uniformly sprinkled into dipotassium hydrogen phosphate, urea, then sequentially adds raw fragrant ferment
Mother, good quality propagation powder, esterified red yeast, big bone meal, fragrant unstrained spirits, yellow water, and fill into again about 5% water guarantee to mix it is even after the earthwork tide
Degree；Finally spike accumulate within 24 hours by 0.6-0.8 meters of height, its temperature is made to reach 45C ° or so；
(3) it mixes mud fermentation: Xian Jiashui, adding sodium acetate, caproic acid bacteria again after adding liquor tailing to mix, high-quality cellar bed mud is then added,
Keeping the skin wet, it is even without obvious raw material to mix, and at the flowable loading pond closing fermentation of chamotte mould, fermentation calefaction amplitude is 5-7C °, when fermentation
Between be 30 days or more；
(4) store bottom fermentation: tile 1-2.5m at fermentation 30 days or more pit muds each wine cellar cellar bottom3, thickness about 0.25m；With
Fermented grain is fermented 60 days, is hung over Jiao Bi with bamboo stick after rising and is applied to normally produce rich starter cellar white wine.
Wherein, the pH of spike is 6 in the step (2).The ground temperature temperature in wine cellar is maintained at 10-20 in the step (4)
℃。
Brewage process improves: accumulation profit grain 24 hours enters and increases temperature song 5% before pond, then plus 17.5% high temperature it is bent, enter pond
22-23C ° of temperature.
It plucks wine requirement: being flowed wine speed 3kg/ minutes when plucking wine, steady fire stream wine, atmosphere knock into the back, and every rice steamer pinches foreshot 1.5kg, point
Upper section, back segment and liquor tailing, the pond upper layer every rice steamer of unstrained spirits take upper section 5kg, middle layer that 10kg, lower layer's bottom of pond wine is taken to take 25-40kg, remaining 50%
Vol or less is used as back segment wine, and liquor tailing is the wine of 50-20%vol, 20%vol or less tail water twice-cooked stir-frying.
Condition of storage: the wine of per tour time production enters 40-50C ° of high temperature brooder pottery deposit methods three months, then moves into room temperature wine library
It storage 1 year or more can rectification use.
The present invention is correspondingly improved in technique and old storage everyway, is truly realized and is intensively and carefully worked out something, such as reasonable employment height
Wen Qu, increase cellar it is outer accumulate, properly increase pit entry temperature, sub-prime plucks wine, the old storage of pottery altar etc., great-leap-forward to improve female cellar white
The inherent quality of wine.
The above is a preferred embodiment of the present invention, cannot limit the right model of the present invention with this certainly
It encloses, it is noted that for those skilled in the art, without departing from the principle of the present invention, may be used also
To make several improvement and variation, these, which improve and change, is also considered as protection scope of the present invention.
Claims (6)
1. a kind of richness starter cellar technique, which is characterized in that specific process step are as follows:
(1) raw material and each raw material weight are as follows: caproic acid bacteria 25kg, 20%Vol liquor tailing 10-15kg, loess 20-24kg, high-quality cellar bottom
Mud 8-10kg, good quality propagation powder 6-8kg, fragrant unstrained spirits 5-8kg, dipotassium hydrogen phosphate 50g, sodium acetate 130-150kg, yellow water 13-20kg,
Urea 100g, aroma-producing yeasts 300g, esterified red yeast 400g, big bone meal 600g；
(2) heap fermentation: first shakeouing loess, is uniformly sprinkled into dipotassium hydrogen phosphate, urea, then sequentially adds aroma-producing yeasts, excellent
Matter koji powder, esterified red yeast, big bone meal, fragrant unstrained spirits, yellow water, and fill into again about 5% water guarantee to mix it is even after the earthwork moisture capacity；Finally
Spike accumulate within 24 hours by 0.6-0.8 meters of height, its temperature is made to reach 45 DEG C or so；
(3) it mixes mud fermentation: Xian Jiashui, adding sodium acetate, caproic acid bacteria again after adding liquor tailing to mix, high-quality cellar bed mud is then added, supplements
Moisture is mixed even without obvious raw material, and at the flowable loading pond closing fermentation of chamotte mould, fermentation calefaction amplitude is 5-7 DEG C, and fermentation time is
30 days or more；
(4) store bottom fermentation: tile 1-2.5m at fermentation 30 days or more pit muds each wine cellar cellar bottom3, thickness about 0.25m；It is sent out with fermented grain
Ferment 60 days, Jiao Bi was hung over bamboo stick after rising and is applied to the rich starter cellar white wine of normal production.
2. richness starter cellar as described in claim 1 technique, which is characterized in that the pH of spike is 6 in the step (2).
3. richness starter cellar as described in claim 1 technique, which is characterized in that the ground temperature temperature in wine cellar is protected in the step (4)
It holds at 10-20 DEG C.
4. richness starter cellar as described in claim 1 technique, which is characterized in that further include that brewage process improves: accumulation profit grain 24
Hour, enter and increase temperature song 5% before pond, then plus 17.5% high temperature it is bent, enter 22-23 DEG C of pond temperature.
5. richness starter cellar as described in claim 1 technique, which is characterized in that further include plucking wine requirement: flowing wine speed when plucking wine
3kg/ minutes, steady fire stream wine, atmosphere knocked into the back, and every rice steamer pinches foreshot 1.5kg, divides upper section, back segment and liquor tailing, the pond upper layer every rice steamer of unstrained spirits takes
Section 5kg, middle layer take 10kg, lower layer's bottom of pond wine to take 25-40kg, remaining 50%vol or less is used as back segment wine, liquor tailing 50-20%
The wine of vol, 20%vol or less tail water twice-cooked stir-frying.
6. richness starter cellar as described in claim 1 technique, which is characterized in that further include condition of storage: the wine of per tour time production
Enter 40-50 DEG C of high temperature brooder pottery deposit methods three months, then moving into the storage of room temperature wine library 1 year or more can rectification use.
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| CN201910769988.0A CN110437956A (en) | 2019-08-20 | 2019-08-20 | A kind of richness starter cellar technique |
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ID=68436684
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792706A (en) * | 2010-04-21 | 2010-08-04 | 安徽省金裕皖酒业有限公司 | Method for producing white spirit |
| CN101849663A (en) * | 2009-12-31 | 2010-10-06 | 沈才德 | Method for producing high-acidity flavoring wine by using aromatic Chinese spirit byproduct |
| 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 |
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN102344871A (en) * | 2011-11-04 | 2012-02-08 | 泸州品创科技有限公司 | Method for producing fragrant white spirit |
| CN104152318A (en) * | 2014-08-11 | 2014-11-19 | 河南老窖酒业有限公司 | Artificial aged pit mud and preparation technology thereof |
| 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 |
| CN106520440A (en) * | 2016-11-28 | 2017-03-22 | 宜宾金喜来酒业有限公司 | Quality-based liquor storage technology for baijiu |
-
2019
- 2019-08-20 CN CN201910769988.0A patent/CN110437956A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849663A (en) * | 2009-12-31 | 2010-10-06 | 沈才德 | Method for producing high-acidity flavoring wine by using aromatic Chinese spirit byproduct |
| CN101792706A (en) * | 2010-04-21 | 2010-08-04 | 安徽省金裕皖酒业有限公司 | Method for producing white spirit |
| 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 |
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN102344871A (en) * | 2011-11-04 | 2012-02-08 | 泸州品创科技有限公司 | Method for producing fragrant white spirit |
| CN104152318A (en) * | 2014-08-11 | 2014-11-19 | 河南老窖酒业有限公司 | Artificial aged pit mud and preparation technology thereof |
| 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 |
| CN106520440A (en) * | 2016-11-28 | 2017-03-22 | 宜宾金喜来酒业有限公司 | Quality-based liquor storage technology for baijiu |
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Application publication date: 20191112 |
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