CN113214933A - Method for improving quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing microbial technology - Google Patents
Method for improving quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing microbial technology Download PDFInfo
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- CN113214933A CN113214933A CN202110703661.0A CN202110703661A CN113214933A CN 113214933 A CN113214933 A CN 113214933A CN 202110703661 A CN202110703661 A CN 202110703661A CN 113214933 A CN113214933 A CN 113214933A
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 230000000813 microbial effect Effects 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 244000005700 microbiome Species 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000012258 culturing Methods 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 11
- 238000005507 spraying Methods 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 238000009499 grossing Methods 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 abstract description 11
- 241000894006 Bacteria Species 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000013078 crystal Substances 0.000 abstract description 4
- 230000008034 disappearance Effects 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 235000020097 white wine Nutrition 0.000 abstract description 3
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 6
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000002609 medium Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 229940116333 ethyl lactate Drugs 0.000 description 3
- 238000011112 process operation Methods 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
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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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- 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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of brewing and fermentation, in particular to a method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing a microbial technology; the method comprises the following steps: s1, obtaining functional microorganisms, S2, heating a mixture of aged pit mud and aged pit yellow water, S3, culturing the functional microorganisms, S4, adding 0.4-10% of ethanol or 1-50% of feints into a culture solution, S5, and adjusting the pH value of the culture solution; the method can provide beneficial functional bacteria for pit mud supplement, improves aged pit mud, and enables the aged pit mud to be more suitable for inhabitation and growth and propagation of functional microorganisms, and after the method is adopted, hardened pit mud can obviously become soft and soft, and the phenomena of crystal reduction and disappearance occur, the moisture content is increased, the pH value of pit mud is more reasonable, and the strong-flavor raw wine produced by the method has outstanding pit aroma, is mellow, sweet, harmonious and cleaner in sense, so that the quality of the prepared strong-flavor white wine is effectively improved, has a wider market prospect, and is more suitable for popularization.
Description
Technical Field
The invention relates to the technical field of brewing and fermentation, in particular to a method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing a microbial technology.
Background
Chinese white spirit is one of four international famous distilled spirits, and has thousands of years of traditional production and drinking history in China. However, the traditional processes, namely natural inoculation of microorganisms, solid-state natural fermentation in a mud cellar and yellow mud cellar sealing, are adopted in the production of the strong aromatic white spirit at present. After fermented grains are put into a cellar, the fermentation quality is natural, the fermented grains do not accord with the production characteristics of modern biotechnology, and cellar mud can age gradually along with the extension of production time and improper process operation, and the phenomena of water loss, hardening and crystallization occur, so the top grade rate of the strong aromatic white spirit raw wine is not high all the time and fluctuates within the range of 10-20%, and the quality and the top grade rate of the raw wine among different cellars are greatly different.
In summary, the development of a method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using a microbial technology is still a key problem to be solved urgently in the technical field of brewing and fermentation.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a method for improving the quality of strong aromatic Chinese spirits and maintaining and improving pit mud by utilizing a microbial technology, which can provide beneficial functional bacteria for pit mud supplement, improve aged pit mud so as to be more suitable for inhabitation, growth and propagation of functional microorganisms.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing a microbial technology comprises the following steps:
s1, obtaining the functional microorganism.
And S2, heating the mixture of the aged pit mud and the aged pit yellow water.
S3, culturing the functional microorganism.
S4, adding 0.4-10% of ethanol or 1-50% of feints into the culture solution.
S5, adjusting the pH value of the culture solution.
S6, introducing carbon dioxide into the culture solution, and sealing for culture.
S7, after all the fermented grains are discharged from the pit, densely punching the periphery of the pit wall and the pit bottom by using a container with the diameter of 2-3mm, wherein the included angle between the peripheral holes and the pit wall is 30-45 degrees.
And S8, after the holes are punched, uniformly spraying and sprinkling the water solution on the four walls and the bottom of the cellar.
S9, spraying the cultured bacteria liquid on the four walls and the bottom of the cellar uniformly.
S10, after the bacterial liquid is sprayed, 1-10 kg of medium temperature yeast powder is scattered.
S11, smoothing holes on the periphery of the cellar wall, and uniformly sprinkling 20-100 kg of feints.
S12, adding the fermented grains, and sealing the cellar for fermentation.
By adopting the technical scheme: the method can provide beneficial functional bacteria for pit mud supplement, improves aged pit mud to enable the aged pit mud to be more suitable for inhabitation and growth and propagation of functional microorganisms, and after the method is adopted, hardened pit mud can obviously become soft and soft, and the phenomena of crystal reduction and disappearance occur, the moisture content is increased, the pH value of pit mud is more reasonable, and the strong-flavor raw wine produced by the method has outstanding pit aroma, is mellow, sweet, harmonious and cleaner in sense, so that the quality of the prepared strong-flavor white wine is effectively improved.
The invention is further configured to: in the step S1, the step of obtaining the functional microorganism refers to obtaining the functional microorganism from the aged cellar mud and the aged cellar yellow water, wherein the used amount of the aged cellar mud is 1% -50%.
By adopting the technical scheme: the using amount of the aged pit mud in the aged pit pool is 1-50 percent so as to meet the preparation requirement of the functional microorganism culture solution.
The invention is further configured to: in the step S2, the mixture of the aged pit mud and the aged pit yellow water is heated to 50-100 ℃ for 3-20 min.
By adopting the technical scheme: the invention heats the mixture of the aged pit mud and the aged pit yellow water to 50-100 ℃ for 3-20min, and can provide proper temperature and time for the mixture of the aged pit mud and the aged pit yellow water.
The invention is further configured to: in the step S3, the culturing of the functional microorganisms means that the yellow water of the cellar is prepared into water by using water: the ratio of yellow water is 1: (0.5-50).
By adopting the technical scheme: the invention prepares the culture solution by mixing yellow water of the old cellar pool with water, so that the culture solution rich in functional bacteria can be cultured in the following process.
The invention is further configured to: in the step S5, the pH of the culture solution is adjusted to 5.0 to 8.0.
By adopting the technical scheme: according to the invention, a good pH value environment is provided for the culture solution rich in functional bacteria by adjusting the pH value of the culture solution.
The invention is further configured to: in the step S6, the culture is performed in a sealed condition at a temperature of 30-38 ℃ for 3-20 days.
The invention is further configured to: the invention can provide a good sealed environment and realize sufficient culture effect through 3-20 days of culture.
The invention is further configured to: in the step S8, the aqueous solution contains 1% -80% NaHCO3。
By adopting the technical scheme: the aqueous solution of the invention contains 1 to 80 percent of NaHCO3 so as to meet the production requirement of improving the quality of the Luzhou-flavor liquor.
The invention is further configured to: in step S9, the showering amount of the bacterial liquid is: 5-150 kg per cellar.
By adopting the technical scheme: according to the invention, the spraying amount of the bacterial liquid in each cellar is 5-150 kg, so that the bacterial liquid can be fully sprayed on the four walls and the bottom of the cellar.
Advantageous effects
Compared with the known public technology, the technical scheme provided by the invention has the following beneficial effects:
the invention can provide beneficial functional bacteria for pit mud supplementation, and improve aged pit mud to enable the aged pit mud to be more suitable for inhabitation and growth and propagation of functional microorganisms, after the method is adopted, hardened pit mud can obviously become soft and soft, and the phenomena of crystal reduction and disappearance occur, the moisture content is increased, the acid-base property of pit mud is more reasonable, the strong-flavor type raw wine produced by the method has the advantages that the total acid of the raw wine is generally 0.9-1.2g/L, the total ester is 4.5-6.5g/L, the ethyl caproate content is generally 1.0-2.5g/L, the ethyl lactate content is generally 1.8-3.0g/L, the pit aroma on the sense is prominent, the taste is mellow and sweet, the coordination and the cleanness are realized, the quality and the quality of the strong-flavor type white wine can be effectively improved, and the method has a wider market prospect and is more suitable for popularization.
Drawings
FIG. 1 is a flow chart of a method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using a microbial technology.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention will be further described with reference to the following examples.
Example 1
Referring to fig. 1, fig. 1 is a flowchart of a method for improving the quality of luzhou-flavor liquor and maintaining and improving pit mud by using a microbial technology, and the method for improving the quality of luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology comprises the following steps:
step one, obtaining the functional microorganism.
The functional microorganism is obtained from aged cellar mud and aged cellar yellow water, wherein the aged cellar mud is 1%.
And step two, heating the mixture of the aged pit mud and the aged pit yellow water.
Heating the mixture of old cellar mud and yellow water in old cellar pool to 50 deg.C for 3 min.
Step three, culturing functional microorganisms.
The functional microorganism culture refers to the preparation of yellow water in the old cellar into water: the ratio of yellow water is 1: 0.5 of the culture solution.
Step four, adding 0.4% ethanol into the culture solution.
And step five, adjusting the pH value of the culture solution.
The pH of the culture was adjusted to 5.0.
And step six, introducing carbon dioxide into the culture solution, and sealing and culturing.
The cells were cultured in a closed state at 30 ℃ for 3 days.
And seventhly, after all fermented grains in the pit are discharged out of the pit, densely punching the periphery of the pit wall and the pit bottom by using a container with the diameter of 2mm, wherein the peripheral holes and the pit wall form an included angle of 30 degrees.
And step eight, after the holes are punched, uniformly spraying and sprinkling water solution on the four walls and the bottom of the cellar.
Aqueous solution containing 1% NaHCO3。
And step nine, uniformly spraying and pouring the cultured bacteria liquid on the four walls and the bottom of the cellar.
The spraying amount of the bacterial liquid is as follows: 5 kilograms per cellar.
Step ten, after the bacterial liquid is sprayed, 1 kg of medium temperature yeast powder is scattered.
Step eleven, smoothing holes on the periphery of the cellar wall, and uniformly spraying 20 kilograms of feints.
And step twelve, adding the fermented grains, and sealing the cellar for fermentation.
Example 2
The method for improving the quality of the Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology provided by the embodiment is substantially the same as that of the embodiment 1, and the main differences are as follows:
in the first step, the using amount of the aged cellar mud is 25 percent;
in the second step, the mixture of the aged pit mud and the aged pit yellow water is heated to 75 ℃ for 11 min;
in the third step, the yellow water in the old cellar pool is mixed with water into water: the ratio of yellow water is 1: 25 in a culture medium;
in the fourth step, 10% ethanol is added into the culture solution;
in the fifth step, the pH of the culture solution is adjusted to 6.0;
in the sixth step, the culture is carried out for 11 days in a closed way under the temperature condition of 34 ℃;
in the seventh step, a container with the diameter of 3mm is adopted, holes are densely punched on the periphery of the cellar wall and the cellar bottom, and the included angle of 37 degrees is formed between the holes on the periphery and the cellar wall;
in step eight, the aqueous solution contains 40% NaHCO3；
In the ninth step, the showering amount of the bacterial liquid is as follows: 77 kilograms of each cellar;
in the tenth step, 6 kilograms of medium temperature yeast powder is scattered;
in the eleventh step, 6 kilograms of feints are sprinkled.
Example 3
The method for improving the quality of the Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology provided by the embodiment is substantially the same as that of the embodiment 1, and the main differences are as follows:
in the first step, the using amount of the aged cellar mud is 50 percent;
in the second step, the mixture of the aged pit mud and the aged pit yellow water is heated to 100 ℃ for 20 min;
in the third step, the yellow water in the old cellar pool is mixed with water into water: the ratio of yellow water is 1: 50 of a culture solution;
in the fourth step, 50 percent of feints are added into the culture solution;
in the fifth step, the pH of the culture solution is adjusted to 8.0;
in the sixth step, the culture is carried out for 20 days in a closed way at the temperature of 38 ℃;
in the seventh step, a container with the diameter of 3mm is adopted, holes are densely punched on the periphery of the cellar wall and the cellar bottom, and the included angle of 45 degrees is formed between the holes on the periphery and the cellar wall;
in step eight, the aqueous solution contains 80% NaHCO3；
In the ninth step, the showering amount of the bacterial liquid is as follows: 150 kg per cellar;
in the tenth step, 10 kilograms of medium temperature yeast powder is scattered;
in the eleventh step, 100 kg of feints are sprinkled.
Average detection result of wine
In order to explain the quality of the Luzhou-flavor liquor, the Luzhou-flavor liquor prepared by the method is tested with the Luzhou-flavor liquor prepared by a traditional method, experimental data are obtained and compared, and the test results are shown in Table 1:
TABLE 1 average test results of the wine base before and after the method of the present invention was carried out
As can be seen from the analysis of the relevant data in the table, when the traditional Luzhou-flavor liquor is fermented, the types and the quantity of functional microorganisms in the cellar are greatly influenced by the states of cellar mud and fermented grains and the process operation, so that the functional bacteria with dominant population and quantity are difficult to form, the quality of the original liquor is not high, the total acid of the original liquor is generally 0.6-1.0g/L, the total ester is 4.0-5.0g/L, the content of ethyl caproate is generally 0.6-1.2g/L, the content of ethyl lactate is generally 2.0-4.5g/L, the cellar aroma on the sense is not prominent, the sweet and mellow senses are insufficient, the coordination is not good, the taste is relatively miscellaneous and bitter, the cellar mud can be gradually aged along with the extension of the production time and the improper process operation, the phenomena of hardening and crystallization appear, the cellar mud is acidic or alkaline (generally the PH can be higher than 4.5 or higher than 8.0), the invention can supplement the beneficial functional bacteria for the cellar mud, the aged pit mud is improved to be more suitable for inhabitation, growth and propagation of functional microorganisms, and after the method is adopted, the hardened pit mud can obviously appear softening and softening, and the phenomena of crystal reduction and disappearance, the water content is increased, and the acidity and the alkalinity of the pit mud are more reasonable. The strong-flavor raw wine produced by the method has the advantages that the total acid of the raw wine is generally 0.9-1.2g/L, the total ester is 4.5-6.5g/L, the ethyl caproate content is generally 1.0-2.5g/L, the ethyl lactate content is generally 1.8-3.0g/L, the cellar aroma is prominent in sense, and the raw wine is mellow, sweet, harmonious and cleaner. Therefore, the method for improving the quality of the Luzhou-flavor liquor and maintaining and improving the pit mud by using the microbial technology has wider market prospect and is more suitable for popularization.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the corresponding technical solutions.
Claims (8)
1. A method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing a microbial technology is characterized by comprising the following steps of:
s1, obtaining functional microorganisms;
s2, heating the mixture of the aged pit mud and the aged pit yellow water;
s3, culturing functional microorganisms;
s4, adding 0.4-10% of ethanol or 1-50% of feints into the culture solution;
s5, adjusting the pH value of the culture solution;
s6, introducing carbon dioxide into the culture solution, and sealing and culturing;
s7, after all fermented grains in the pit are discharged out of the pit, densely perforating the periphery of the pit wall and the pit bottom by using a container with the diameter of 2-3mm, wherein the included angle between the peripheral holes and the pit wall is 30-45 degrees;
s8, after the holes are punched, uniformly spraying and sprinkling an aqueous solution on the four walls and the bottom of the cellar;
s9, uniformly spraying and pouring the cultured bacterial liquid on the four walls and the bottom of the cellar;
s10, after the bacterial liquid is sprayed, 1-10 kg of medium temperature yeast powder is scattered;
s11, smoothing holes on the periphery of the cellar wall, and uniformly sprinkling 20-100 kg of feints;
s12, adding the fermented grains, and sealing the cellar for fermentation.
2. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology as claimed in claim 1, wherein the step of obtaining the functional microorganisms in step S1 is to obtain the functional microorganisms from old pit mud and old pit yellow water, wherein the usage amount of the old pit mud is 1% -50%.
3. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology as claimed in claim 1, wherein in the step S2, the old pit mud and the old pit yellow water mixture are heated to 50-100 ℃ for 3-20 min.
4. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing the microbial technology as claimed in claim 1, wherein in the step S3, the step of culturing the functional microorganisms is to mix yellow water in the old pit with water to form water: the ratio of yellow water is 1: (0.5-50).
5. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using microbial technology as claimed in claim 1, wherein in step S5, the pH of the culture solution is adjusted to 5.0-8.0.
6. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology as claimed in claim 1, wherein in the step S6, the Luzhou-flavor liquor is cultured in a closed manner at the temperature of 30-38 ℃ for 3-20 days.
7. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology as claimed in claim 1, wherein in the step S8, the aqueous solution contains 1% -80% of NaHCO3。
8. The method for improving the quality of Luzhou-flavor liquor and maintaining and improving pit mud by using the microbial technology as claimed in claim 1, wherein in the step S9, the showering amount of the bacterial liquid is as follows: 5-150 kg per cellar.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085741A (en) * | 2016-08-30 | 2016-11-09 | 花冠集团酿酒股份有限公司 | A kind of aromatic Chinese spirit band pit mud nutrient fluid cultural method |
| CN106434125A (en) * | 2016-10-17 | 2017-02-22 | 湖北枝江酒业股份有限公司 | Wine making multi-bacteria functional bacterial liquid, and production method and application thereof |
| CN111334388A (en) * | 2020-04-01 | 2020-06-26 | 安徽古井贡酒股份有限公司 | Method for promoting aging of Luzhou-flavor liquor pit mud through yellow water fermentation liquor of pit pool |
| CN112725114A (en) * | 2020-11-30 | 2021-04-30 | 西华大学 | Method for increasing ethyl caproate content of Luzhou-flavor liquor |
-
2021
- 2021-06-24 CN CN202110703661.0A patent/CN113214933A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085741A (en) * | 2016-08-30 | 2016-11-09 | 花冠集团酿酒股份有限公司 | A kind of aromatic Chinese spirit band pit mud nutrient fluid cultural method |
| CN106434125A (en) * | 2016-10-17 | 2017-02-22 | 湖北枝江酒业股份有限公司 | Wine making multi-bacteria functional bacterial liquid, and production method and application thereof |
| CN111334388A (en) * | 2020-04-01 | 2020-06-26 | 安徽古井贡酒股份有限公司 | Method for promoting aging of Luzhou-flavor liquor pit mud through yellow water fermentation liquor of pit pool |
| CN112725114A (en) * | 2020-11-30 | 2021-04-30 | 西华大学 | Method for increasing ethyl caproate content of Luzhou-flavor liquor |
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