CN110577868A - Pit mud for brewing wine and preparation method thereof - Google Patents
Pit mud for brewing wine and preparation method thereof Download PDFInfo
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- CN110577868A CN110577868A CN201910982616.6A CN201910982616A CN110577868A CN 110577868 A CN110577868 A CN 110577868A CN 201910982616 A CN201910982616 A CN 201910982616A CN 110577868 A CN110577868 A CN 110577868A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses pit mud for brewing wine and a preparation method thereof, wherein the pit mud comprises the following components in parts by weight: 1050 parts of basic mud 950-. The preparation method of the invention has the advantages of short fermentation period, simple operation, easy control of various parameters, and can complete the preparation in a workshop without special equipment.
Description
Technical Field
the invention relates to the field of wine brewing, in particular to pit mud for wine brewing and a preparation method thereof.
Background
the quality of pit mud plays a vital role in the quality of the Luzhou-flavor liquor, because the pit mud contains rich microorganisms which are important sources of the microorganisms in fermentation of fermented grains, and most importantly, the pit mud contains rich caproic acid bacteria which can transfer mass through yellow water and have important influence on the main flavor of the Luzhou-flavor liquor, so that good pit mud can produce high-quality liquor, and the high-quality pit mud is particularly important for improving the enterprise benefit. The demand of high-quality pit mud in enterprises is gradually increased. Therefore, the research on the high-quality pit mud becomes an important subject which cannot be avoided by white spirit production enterprises and white spirit researchers.
The first method is mainly to directly mix, stack and ferment raw materials such as old cellar mud, Daqu powder, cellar skin mud, yellow mud and the like through raw material proportioning, the principle is to provide a growth and propagation environment for cellar mud microorganisms, so that the yellow mud mixture is changed into high-quality cellar mud capable of producing good wine, but the growth of the functional microorganisms of the cellar mud is influenced by excessive mixed bacteria in the original mud-soil mixture, the high-quality cellar mud can be domesticated usually after years, and the manufacturing period is longer; the second method is to separate functional microorganisms in old pit mud, prepare functional bacteria liquid, directly inoculate the functional bacteria liquid into raw materials such as yellow mud and the like for culture, and is more direct compared with the first method, but microorganisms obtained through flat plate separation are limited, and most of functional bacteria cannot be artificially separated and cultured, so that the prepared pit mud is single in microorganism, less in generated fragrance component, poor in vinosity, easy to age and harden, long in curing period and difficult to meet production requirements.
disclosure of Invention
The invention aims to solve the technical problems that the existing pit mud cannot be quickly cured, the obtained pit mud is single in microorganism and poor in vinosity, and the use efficiency is influenced.
The invention is realized by the following technical scheme:
The pit mud for brewing wine and the preparation method thereof comprise the following components in parts by weight: 1050 parts of basic mud 950-.
Specifically, the pit mud for brewing wine comprises the following components in parts by weight: 1000 parts of basic mud, 100 parts of high-quality pit mud, 60 parts of yeast powder, 70 parts of yellow water, 113 parts of wine tails and 430 parts of hot water.
Further, the basic mud is soil with the surface area of less than 50cm, sundries are removed from the soil, the soil is exposed to the sun until the soil is completely dried, the soil is crushed, and then the soil is filtered through a 100-mesh sieve to obtain the basic mud.
The Daqu powder is high-quality medium-high temperature Daqu obtained after being stored for 6-12 months and crushed.
And taking the high-quality pit mud to the middle lower part of the pit and the bottom of the pit. Can supplement wine-making microorganisms and is beneficial to enriching pit mud microorganisms.
a preparation method of pit mud for brewing wine comprises the following steps:
(1) Shoveling the basic mud into a stirrer, scalding the basic mud with hot water, and then uniformly stirring;
(2) dissolving the first part of Daqu powder and the high-quality pit mud by using warm water, adding the dissolved first part of Daqu powder and the high-quality pit mud into the basic mud in the step (1), uniformly mixing, paving on the cement ground, mixing the yellow water and the first part of feints in proportion, and piling;
(3) Scattering a second part of Daqu powder on the cement ground, transferring the piled mud in the step (2) onto the second part of Daqu powder, uniformly scattering a second part of feints, then scattering a plurality of third part of Daqu powder on the surface of the mud, covering the mud with fermented grains which are not taken with wine, covering the mud with 8-12cm, finally covering a plastic film on the fermented grains, naturally piling up, raising the temperature and fermenting for 15d to obtain primary pit mud;
(4) Transferring the primary pit mud into a pit pool, and adding bottom-layer grains;
(5) covering 2 steams on the grains to take the high-quality grains after the liquor is discharged, and filling the high-quality grains which are not taken with the liquor to be 20cm higher than the pit mouth;
(6) and finally sealing pit skin mud and a plastic film, opening the pit and taking grains after fermenting for 50d, uniformly stirring the pit mud at the bottom layer in the pit, paving, continuously feeding grains and fermenting for 3 rows, and taking out the grains to obtain the pit mud.
The mass ratio of the first part of the Daqu powder to the second part of the Daqu powder to the third part of the Daqu powder is 10:1: 1.
The ratio of the first part of feints to the second part of feints is 110: 3.
The middle-lower layer mother grains selected from the mother groove are rich in nutrient substances, and more types of microorganisms are beneficial to aging of pit mud
the temperature of the hot water in the step (1) is more than 90 ℃, the warm water in the step (2) is the water cooled to 30-40 ℃ after boiling, and the warm water in the step (2) is the water cooled to 30-40 ℃ after boiling. The water at 90 ℃ can accelerate the water absorption of the basic mud, accelerate the kneading of the basic mud and further kill part of heat-labile microorganisms. The amount of mixed bacteria can be reduced by the cooled water after boiling, and the yeast powder and the high-quality pit mud are dissolved by warm water, so that bacteria sources and nutrient components can uniformly enter the basic mud, and the growth of microorganisms in the basic mud is consistent.
The feints are high-quality feints with 20 percent of alcohol content and are obtained by picking three sections of wine in the distillation process of the white wine until the alcohol components are completely separated. Thus, finished wine is not occupied, cost is saved, and the wine tails contain a large amount of organic acid to inhibit the growth of mixed bacteria.
Filtering yellow water with three layers of gauze, removing residue, and mixing with the first part of feints. The yellow water is rich in nutrient substances, contains alcohol and organic acid, but contains vinasse and the like, the viscosity of the yellow water can be reduced, moisture nutrient substances are prevented from entering cellar mud, and the vinasse can be removed by filtering with three layers of gauze.
Besides, the yeast powder is scattered on the ground, so that the content of beneficial wine-making microorganisms on the ground can be increased, the ground mixed bacteria pollution is reduced, the wine tail splashing is also beneficial to the enrichment of the wine-making microorganisms, the yeast powder is scattered, the waste lees are covered on the surface of the pit mud, beneficial factors can be supplemented, and meanwhile, the fermentation environment of the pit mud is preliminarily simulated after the pit mud is covered with a plastic film, so that the aging of the pit mud is facilitated.
Compared with the prior art, the invention has the following advantages and beneficial effects:
The pit mud for wine brewing and the preparation method thereof have the advantages that the used raw materials are wide in source and low in price, and the pit mud prepared by the formula contains abundant beneficial fermentation microorganisms, wherein the caproic acid bacteria, methane bacteria and butyric acid bacteria are abundant in content and strong in reproduction capability;
Meanwhile, the pit mud disclosed by the invention is yellow outside and black inside, has positive fragrance, ester fragrance, relatively durable fragrance, relatively light odor, crisp inside and sticky outside, and has certain elasticity, and the sensory quality and various physical and chemical parameters of the pit mud are not significantly different from those of the pit mud with the age of 30 years; the strong-flavor Daqu liquor produced by the pit mud has strong pit aroma and good quality;
Secondly, the preparation method of the invention has short required fermentation period, simple operation and easy control of various parameters, and can complete the preparation in a workshop without special equipment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
The formula of the wine brewing pit mud is shown in the following table 1:
TABLE 1
The base mud is soil with the surface area below 50cm, sundries are removed from the soil, the soil is exposed to the sun until the soil is completely dried, the soil is crushed, and then the soil is filtered through a 100-mesh sieve to obtain the base mud. The Daqu powder is obtained by crushing high-quality medium-high temperature Daqu stored for 6-12 months. The hot water is water with the temperature of more than 90 ℃, the feints are components between the three sections of wine extracted in the process of distilling the white wine and the completion of the alcohol component, and the high-quality feints with the alcohol degree of 20% vol are obtained. Filtering yellow water with three layers of gauze, removing residue, and mixing with the first part of feints.
Example 2
The pit mud preparation process comprises the following steps:
(1) Shoveling the basic mud into a stirrer, and scalding the basic mud with hot water of over 90 ℃ to stir uniformly;
(2) And (3) dissolving the first part of the Daqu powder and the high-quality pit mud by using warm water, adding the dissolved materials into the basic mud in the step (1), uniformly stirring, paving on the cement ground, stirring yellow water and the first part of the feints in proportion, and collecting piles.
(3) Firstly, scattering a second part of yeast powder on the cement ground, transferring the piled mud in the step 2) onto the second part of yeast powder, uniformly scattering a second part of feints, then scattering a third part of yeast powder on the surface of the mud, covering the mud with the distilled grains which are not taken out, covering the mud with the mud to a thickness of about 10cm, finally covering a plastic film on the fermented grains, naturally piling up the fermented grains, raising the temperature and fermenting for 15 days to obtain primary pit mud;
(4) Transferring the primary pit mud into an empty pit mud pit or a pit for producing the distilled grain wine, and then putting the primary pit mud into the bottom layer distilled grain according to a normal five-grain aroma production process;
(5) And covering 2 grains with high-quality distilled grains after taking the distiller's yeast (the lower yeast amount is 1/3 of the normal lower yeast amount), and filling the distilled grains with high-quality distilled grains which are not taken with the wine to be 20cm higher than the pit opening.
(6) And finally sealing the pit skin mud and the plastic film, opening the pit according to normal procedures to start grains after fermenting for 50 days, uniformly stirring the pit mud at the bottom layer in the pit, paving, continuously feeding grains for fermenting for 3 rows, and taking out the grains to obtain the new pit mud. Wherein, the distilled grain wine should be classified and stored according to the quality grade, and the standby distilled grain can be continuously used.
Wherein the warm water is boiled and then cooled to 30-40 deg.C.
Example 3
the pit mud formula is as follows:
| Foundation mud | Aged pit mud | Daqu powder | Yellow water | wine tail | Hot water |
| 1000 portions | 100 portions of | 50 portions of | 70 portions of | 110 portions of | 430 portions of |
The embodiment comprises the following steps:
(1) Shoveling the basic mud into a stirrer, and scalding the basic mud with hot water of over 90 ℃ to stir uniformly;
(2) Dissolving the Daqu powder and the high-quality pit mud by using warm water, adding the dissolved Daqu powder and the high-quality pit mud into the basic mud in the step (1), uniformly mixing, flatly paving on the cement ground, mixing the yellow water and the feints in proportion, and piling.
(3) Covering the unstrained spirits on the fermented grains with soil with the thickness of about 10cm, covering a plastic film on the fermented grains, naturally stacking, heating and fermenting for 15d to obtain primary pit mud;
(5) transferring the primary pit mud into an empty pit mud pit or a pit for producing the distilled grain wine, and putting the primary pit mud into the middle and lower layers of the half retort according to a normal five-grain aroma production process;
(6) and covering 2 grains with high-quality distilled grains after taking the distiller's yeast (the lower yeast amount is 1/3 of the normal lower yeast amount), and filling the distilled grains with high-quality distilled grains which are not taken with the wine to be 30cm higher than the pit opening.
(7) And finally sealing the pit skin mud and the plastic film, opening the pit according to normal procedures to start grains after fermenting for 50 days, uniformly stirring the pit mud at the bottom layer in the pit, paving, continuously feeding grains for fermenting for 3 rows, and taking out the grains to obtain the new pit mud.
Example 4
The pit mud formula is as follows:
The embodiment comprises the following steps:
(1) Shoveling the basic mud into a stirrer, and scalding the basic mud with hot water of over 90 ℃ to stir uniformly;
(2) And (3) dissolving the first part of the Daqu powder and the high-quality pit mud by using warm water, adding the dissolved materials into the basic mud in the step (1), uniformly stirring, paving on the cement ground, stirring yellow water and the first part of the feints in proportion, and collecting piles.
(3) Firstly, scattering a second part of yeast powder on the cement ground, transferring the piled mud in the step (2) onto the second part of yeast powder, uniformly scattering a second part of feints, then scattering a third part of yeast powder on the surface of the mud, then covering the mud with the distilled grains which are not taken out, covering the mud with the mud to a thickness of about 10cm, finally covering a plastic film on the distilled grains, naturally piling up the fermented grains, raising the temperature and fermenting for 15 days to obtain the pit mud.
Example 5
The manmade pit mud prepared by the existing method, namely the manmade pit mud is formed by mixing and stacking yellow mud and pit mud, and compared with the pit mud prepared by using the components in the table 1 in the example 1 and the components in the example 2 in the preparation method and the example 4 in the sensory evaluation, the results are shown in the table 2.
TABLE 2
| Sources of pit mud | sensory evaluation |
| Prepared by the existing method | yellow color, strong fishy smell, poor elasticity, certain viscosity and certain bottom fragrance |
| Prepared according to groups 1-3 | Yellow outside and black inside, good elasticity, viscosity, strong cellar aroma and bouquet, and pure aroma |
| Prepared in groups 4 and 5 | Yellow brown, strong cellar flavor, poor viscosity and heavy mud taste |
| example 3 preparation | Yellow brown, strong cellar fragrance, poor viscosity, certain cellar bottom fragrance, and heavy mud taste |
| example 4 preparation | yellow brown, strong cellar fragrance, strong fishy smell, poor viscosity, and heavy mud taste |
| High-quality aged pit mud | Yellow outside and black inside, strong and durable cellar fragrance, obvious fishy smell and good elasticity, and is formed by cellar mud bacteria liquid |
as can be seen from table 2, the pit mud prepared by the components of groups 1 to 3 of the present invention by the preparation method of example 2 has yellow outside and black inside, has a light fishy smell, has certain elasticity, is viscous, and has a strong pit bottom fragrance, and the components of groups 1 to 3 are within the range of the components of the present invention, which indicates that the pit mud prepared by the combination and the preparation method of the present invention has similar sensory characteristics to the pit mud of high quality.
Experimental example 6
The pit mud prepared by the prior method and the pit mud prepared by the invention are respectively used in the pit pools of Sichuan liquor-making companies to produce Luzhou-flavor liquor by adopting the same pit-maintaining mode, the same brewing raw materials and the same production process, the content of the tetrad ester in the liquor is determined by adopting a gas chromatography with the employee running liquor with the same experience business, and the results are shown in Table 3:
TABLE 3 contents of ethyl hexanoate, ethyl acetate, ethyl butyrate and ethyl lactate (mg/100mL) in different Luzhou-flavor liquor samples
as can be seen from Table 3, the contents of ethyl caproate, ethyl acetate and ethyl butyrate in groups 1-3 are all higher than those in groups 4 and 5, and the pit mud obtained in examples 3-4 and the prior art method has no significant difference from the pit mud with the pit age of 30 years in the sensory quality and various physical and chemical parameters of the pit mud obtained by the components and the preparation method of the invention, and meanwhile, the strong aromatic Daqu liquor produced by the pit mud obtained by the invention has strong pit aroma and good quality. Secondly, the pit mud has short production time, can be quickly cured, and is more convenient to produce and use.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The pit mud for wine making is characterized by comprising the following components in parts by weight: 1050 parts of basic mud 950-.
2. The pit mud for wine brewing as claimed in claim 1, which is characterized by comprising the following components in parts by weight: 1000 parts of basic mud, 100 parts of high-quality pit mud, 60 parts of yeast powder, 70 parts of yellow water, 113 parts of wine tails and 430 parts of hot water.
3. the pit mud for wine brewing as claimed in claim 1, wherein the base mud is soil with a surface area of 50cm or less, and the soil is subjected to insolation after removing impurities until the soil is completely dried, crushed and filtered through a 100-mesh sieve to obtain the base mud.
4. the pit mud for wine brewing as claimed in claim 1, wherein the Daqu powder is obtained by crushing high-quality medium-high temperature Daqu stored for 6-12 months.
5. A preparation method of pit mud for brewing wine is characterized by comprising the pit mud of any one of claims 1 to 4, and comprises the following steps:
(1) shoveling the basic mud into a stirrer, scalding the basic mud with hot water, and then uniformly stirring;
(2) dissolving the first part of Daqu powder and the high-quality pit mud by using warm water, adding the dissolved first part of Daqu powder and the high-quality pit mud into the basic mud in the step (1), uniformly mixing, paving on the cement ground, mixing the yellow water and the first part of feints in proportion, and piling;
(3) Scattering a second part of Daqu powder on the cement ground, transferring the piled mud in the step (2) onto the second part of Daqu powder, uniformly scattering a second part of feints, then scattering a plurality of third part of Daqu powder on the surface of the mud, covering the mud with fermented grains which are not taken with wine, covering the mud with 8-12cm, finally covering a plastic film on the fermented grains, naturally piling up, raising the temperature and fermenting for 15d to obtain primary pit mud;
(4) transferring the primary pit mud into a pit pool, and adding bottom-layer grains;
(5) Covering 2 steams on the grains to take the high-quality grains after the liquor is discharged, and filling the high-quality grains which are not taken with the liquor to be 20cm higher than the pit mouth;
(6) And finally sealing pit skin mud and a plastic film, opening the pit and taking grains after fermenting for 50d, uniformly stirring the pit mud at the bottom layer in the pit, paving, continuously feeding grains and fermenting for 3 rows, and taking out the grains to obtain the pit mud.
6. The preparation method of pit mud for wine brewing according to claim 5, wherein the mass ratio of the first part of Daqu powder, the second part of Daqu powder and the third part of Daqu powder is 10:1: 1.
7. the method for preparing pit mud for brewing wine as claimed in claim 5, wherein the ratio of the first part of feints to the second part of feints is 110: 3.
8. The preparation method of pit mud for wine brewing according to claim 5, wherein the temperature of the hot water in step (1) is more than 90 ℃, and the temperature of the warm water in step (2) is cooled to 30-40 ℃ after boiling.
9. The preparation method of pit mud for wine brewing according to claim 5, wherein the feints are high-quality feints with 20% alcohol content vol, which are components obtained after three sections of wine are extracted in the process of distilling white spirit until the alcohol components are completely separated.
10. The method for preparing pit mud for wine brewing as claimed in claim 5, wherein the yellow water is filtered with three layers of gauze, and the residue is removed and mixed with the first part of feints.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115141698A (en) * | 2022-07-27 | 2022-10-04 | 四川江口醇隆鼎酒业有限公司 | Cellar-in-cellar fermentation container and cellar-in-cellar compound fermentation method |
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Application publication date: 20191217 |