CN110467990A - A kind of more microorganism pit muds of Luzhou-flavor liquo fermentation tank and preparation method thereof - Google Patents
A kind of more microorganism pit muds of Luzhou-flavor liquo fermentation tank and preparation method thereof Download PDFInfo
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- CN110467990A CN110467990A CN201910828402.3A CN201910828402A CN110467990A CN 110467990 A CN110467990 A CN 110467990A CN 201910828402 A CN201910828402 A CN 201910828402A CN 110467990 A CN110467990 A CN 110467990A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention belongs to Luzhou-flavor liquo brewing technology fields more particularly to a kind of more microorganism pit muds of Luzhou-flavor liquo fermentation tank and preparation method thereof.The technical problem to be solved in the present invention is to provide a kind of preparation methods of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank, comprising the following steps: manufacture pit, coating pit mud, Feng Jiao.The present invention passes through artificial distiller's yeast, the layering of aged pit mud is arranged, it is higher than yeast extract further through the sugared content in aged pit mud in vinasse hydrolysate, it can satisfy yeast growth demand, then can fast speed belt move artificial distiller's yeast, so that artificial distiller's yeast quickly becomes the more microorganism pit muds of the Luzhou-flavor liquo fermentation tank, aged pit mud is fermented rich in microorganism abundant simultaneously, and glucose is able to ascend the microbial fermentation of the pit mud in artificial distiller's yeast, increase its flavor, so that the more microorganism pit muds of Luzhou-flavor liquo fermentation tank have flavor excellent, the good effect of quality.
Description
Technical field
The invention belongs to Luzhou-flavor liquo brewing technology field more particularly to a kind of more microorganisms of Luzhou-flavor liquo fermentation tank
Pit mud and preparation method thereof.
Background technique
White wine is a kind of drinks of the exclusive unique flavor in China, is using Cereals as primary raw material, with yeast, Chinese yeast or bran
The microbial fermentation systems such as bent and distiller's yeast are saccharifying ferment, through boiling, saccharification, fermentation, distillation and manufactured Spirit, also known as
Liquor, white spirit, aquavit etc..Its vinosity colourless (or micro- Huang) is transparent, and fragrant odour is pure, and entrance is sweet and clean, and alcohol contains
Amount is higher, after storage is aging, has the compound fragrant based on esters.With the variation of Spirits market demand, consumer
The mouthfeel of white wine, fragrance, health-care efficacy etc. are required higher and higher.
Microbial fermentation system employed in the fermentation process of white wine has decisive role to style, the quality of white wine,
And microbial fermentation system is exactly the pit mud being commonly called as, current pit mud can not adequately improve flavor, the quality of wine, therefore urgently
It need to research and develop that a kind of wine taste is excellent, more microorganism pit muds of the good Luzhou-flavor liquo fermentation tank of quality and preparation method thereof.
Summary of the invention
The shortcomings that flavor, quality that the present invention can not adequately improve wine to overcome existing pit mud to exist, the present invention
Technical problems to be solved be to provide a kind of wine taste is excellent, the more microorganism pit muds of the good Luzhou-flavor liquo fermentation tank of quality and
Preparation method.
The present invention is reached by technological means in detail below:
A kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank, comprising the following steps:
S1: manufacture pit: being dug a hole using excavator first, and is further filled with and meets the red of wine brewing standard through chemical examination
Soil, laterite are often put into once, are just compacted with road roller, and so on, until laterite is filled up again tamp entire hole it is good after, connect
Dig out required pit, then pit is made；
S2；It applies pit mud: applying one layer of artificial distiller's yeast in pit inner wall, after artificial distiller's yeast applies well, applied in artificial distiller's yeast inner wall
The thickness rate of quality aged pit mud, quality aged pit mud and artificial distiller's yeast is 1:3；Artificial distiller's yeast is mixed by the raw material proportioning of following parts by weight
It is made: yellow mud 49.5%-50.5%, glucose 0.5-1.5%, grain grain 2.1%-4.1%, grain powder 1%-3%, starter powder 1%-
2%, liquor tailing 1%-3%, bacterium solution 4.2%-6.2%, beancake powder 1%, dipotassium hydrogen phosphate 0.03%, alcohol 1%-3%, peat
5.2-6.2%, methane liquid 0.5%-1%, tail water 1%-1.2%, residual water 1%-1.2%, pit skin mud 19.5%-21.5%.
S3: envelope cellar: after the completion of in S2, carrying out closing -20 days 15 days to pit, repeatedly drop cellar is carried out to pit, so that cellar
PH value is 5.5-5.8 in pond, then allows progress spontaneous fermentation in pit that the Luzhou-flavor liquo fermentation tank can then be made
More microorganism pit muds.
Further, in the S2 quality aged pit mud selection, be hydrolyzed from the vinasse for producing aged pit mud and it carried out
Measurement, vinasse hydrolysate are content of reducing sugar 37.5-38.5%, nitrogen content 0.266-0.366%, Mn, Zn, Mg, Na, K element
Content be respectively 1.52 × 10- (2.5~1.5) %, 9.0 × 10- (6.5~5.5) %, 1.34 × 10- (6.5~5.5) %,
8.88 × 10- (2.5~1.5) % and 0.4178% meets the selection of quality aged pit mud.
Further, pit inner wall is also embedded with bamboo chip in the S1.
Further, yellow mud through shining 5h or more with pulverizer is ground into fine particle shape in the S2.
Further, temperature is 31 DEG C -34 DEG C in pond in the S3.
Compared with prior art, the invention has the following beneficial effects:
The present invention reaches that wine taste is excellent, the good effect of quality.
1, the present invention is by artificial distiller's yeast, the layering setting of aged pit mud, further through the sugar in aged pit mud in vinasse hydrolysate
Content be higher than yeast extract, can satisfy yeast growth demand, then can fast speed belt move artificial distiller's yeast so that artificial distiller's yeast is fast
Short-term training is the more microorganism pit muds of the Luzhou-flavor liquo fermentation tank, while aged pit mud is fermented rich in microorganism abundant, and
And glucose is able to ascend the microbial fermentation of the pit mud in artificial distiller's yeast, increases its flavor, so that the Luzhou-flavor
The more microorganism pit muds of liquor fermentation slot excellent, good effect of quality with flavor.
Detailed description of the invention
Fig. 1 is the top plan view structural schematic diagram of pit of the present invention.
The label in accompanying drawing is: 1- pit, 2- aged pit mud, 3- artificial distiller's yeast.
Specific embodiment
The present invention is described further below in conjunction with attached drawing:
Embodiment
A kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank, as shown in Figure 1, comprising the following steps:
S1: manufacture pit 1: being dug a hole using excavator first, and is further filled with and meets wine brewing standard through chemical examination
Laterite, laterite are often put into once, are just compacted with road roller, and so on, until laterite is filled up again tamp entire hole it is good after,
Then required pit 1 is dug out, then pit 1 is made；
S2；It applies pit mud: one layer of artificial distiller's yeast 3 is applied in 1 inner wall of pit, after artificial distiller's yeast 3 applies well, in artificial distiller's yeast 3
Wall applies quality aged pit mud 2, and the thickness rate of quality aged pit mud 2 and artificial distiller's yeast 3 is 1:3；Artificial distiller's yeast 3 by following parts by weight raw material
Proportion is mixed and is made: yellow mud 49.5%-50.5%, glucose 0.5-1.5%, and grain grain 2.1%-4.1%, grain powder 1%-3% are bent
Powder 1%-2%, liquor tailing 1%-3%, bacterium solution 4.2%-6.2%, beancake powder 1%, dipotassium hydrogen phosphate 0.03%, alcohol 1%-3%,
Peat 5.2-6.2%, methane liquid 0.5%-1%, tail water 1%-1.2%, residual water 1%-1.2%, pit skin mud 19.5%-
21.5%；
S3: envelope cellar: after the completion of in S2, carrying out closing -20 days 15 days to pit 1, carry out repeatedly dripping cellar to pit 1, so that
PH value is 5.5-5.8 in pit 1, then allows progress spontaneous fermentation in pit 1 that the Luzhou-flavor liquo hair can then be made
The more microorganism pit muds of ferment slot；
The selection of quality aged pit mud 2 in the S2 is hydrolyzed and is measured to it, wine from the vinasse for producing aged pit mud 2
Poor hydrolysate is content of reducing sugar 37.5-38.5%, nitrogen content 0.266-0.366%, Mn, Zn, Mg, Na, K element content difference
For 1.52 × 10- (2.5~1.5) %, 9.0 × 10- (6.5~5.5) %, 1.34 × 10- (6.5~5.5) %, 8.88 × 10-
(2.5~1.5) % and 0.4178% meet the selection of quality aged pit mud 2；
1 inner wall of pit is also embedded with bamboo chip in the S1；It can be convenient for the spreading of pit mud；
Yellow mud is ground into fine particle shape with pulverizer through solarization 5h or more in the S2；
Temperature is 31 DEG C -34 DEG C in pond in the S3.
It is arranged by the layering of artificial distiller's yeast 3, aged pit mud 2, it is high further through the sugared content in vinasse hydrolysate in aged pit mud 2
In yeast extract, can satisfy yeast growth demand, then can fast speed belt move artificial distiller's yeast 3 so that artificial distiller's yeast 3 is fast rapid-result
For the more microorganism pit muds of the Luzhou-flavor liquo fermentation tank, while fermenting rich in microorganism abundant, and artificial distiller's yeast
Middle glucose is able to ascend the microbial fermentation of the pit mud, increases its flavor, so that the Luzhou-flavor liquo fermentation tank
More microorganism pit muds excellent, good effect of quality with flavor.
Using technical solution of the present invention or those skilled in the art under the inspiration of technical solution of the present invention, if
Similar technical solution is counted out, and reaches above-mentioned technical effect, is to fall into protection scope of the present invention.
Claims (5)
1. a kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank, which comprises the following steps:
S1: manufacture pit (1): being dug a hole using excavator first, and is further filled with and meets the red of wine brewing standard through chemical examination
Soil, laterite are often put into once, are just compacted with road roller, and so on, until laterite is filled up again tamp entire hole it is good after, connect
Dig out required pit (1), then pit (1) is made；
S2；It applies pit mud: one layer of artificial distiller's yeast (3) is applied in pit (1) inner wall, after artificial distiller's yeast (3) applies well, in artificial distiller's yeast
(3) inner wall applies quality aged pit mud (2), and the thickness rate of quality aged pit mud (2) and artificial distiller's yeast (3) is 1:3；Artificial distiller's yeast (3) by with
The raw material proportioning mixing of lower parts by weight is made: yellow mud 49.5%-50.5%, glucose 0.5-1.5%, grain grain 2.1%-4.1%,
Grain powder 1%-3%, starter powder 1%-2%, liquor tailing 1%-3%, bacterium solution 4.2%-6.2%, beancake powder 1%, dipotassium hydrogen phosphate
0.03%, alcohol 1%-3%, peat 5.2-6.2%, methane liquid 0.5%-1%, tail water 1%-1.2%, residual water 1%-
1.2%, pit skin mud 19.5%-21.5%；
S3: envelope cellar: after the completion of in S2, carrying out closing -20 days 15 days to pit (1), carries out repeatedly drop cellar to pit (1), so that
Pit (1) interior pH value is 5.5-5.8, then allows the interior progress spontaneous fermentation of pit (1) that the Luzhou-flavor can then be made white
The more microorganism pit muds of wine fermentation slot.
2. a kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank according to claim 1, feature exist
In the selection of quality aged pit mud (2) in the S2 is hydrolyzed and is measured to it, vinasse from the vinasse for producing aged pit mud (2)
Hydrolysate is content of reducing sugar 37.5-38.5%, and nitrogen content 0.266-0.366%, Mn, Zn, Mg, Na, K element content are respectively
1.52 × 10- (2.5~1.5) %, 9.0 × 10- (6.5~5.5) %, 1.34 × 10- (6.5~5.5) %, 8.88 × 10-
(2.5~1.5) % and 0.4178% meet the selection of quality aged pit mud (2).
3. a kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank according to claim 1, feature exist
In pit (1) inner wall is also embedded with bamboo chip in the S1.
4. a kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank according to claim 1, feature exist
In yellow mud is ground into fine particle shape with pulverizer through solarization 5h or more in the S2.
5. a kind of preparation method of the more microorganism pit muds of Luzhou-flavor liquo fermentation tank according to claim 1, feature exist
In temperature is 31 DEG C -34 DEG C in pond in the S3.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113831978A (en) * | 2021-10-21 | 2021-12-24 | 四川省宜宾高洲酒业有限责任公司 | Artificial pit mud and preparation, maintenance and ex-pit production method thereof |
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| CN104388298A (en) * | 2014-11-28 | 2015-03-04 | 安徽包河酒业有限公司 | Cellar-in-cellar for brewing distilled spirit |
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2019
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Patent Citations (7)
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|---|---|---|---|---|
| CN102181342A (en) * | 2011-03-08 | 2011-09-14 | 泸州品创科技有限公司 | Artificial pit mud and preparation method thereof |
| CN102827730A (en) * | 2012-09-26 | 2012-12-19 | 四川省泸州军魂酒业有限公司 | Brewing method of Luzhou-flavor liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113831978A (en) * | 2021-10-21 | 2021-12-24 | 四川省宜宾高洲酒业有限责任公司 | Artificial pit mud and preparation, maintenance and ex-pit production method thereof |
| CN113831978B (en) * | 2021-10-21 | 2023-05-02 | 四川省宜宾高洲酒业有限责任公司 | Artificial pit mud and preparation, maintenance and pit-outside production method thereof |
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Application publication date: 20191119 |