CN113862098A - Brewing method of fresh and strong flavor type white spirit - Google Patents

Abstract

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of fresh and strong flavor white spirit. The production process adopts a unique steaming and three-time brewing process of primary feeding, three-time fermentation and secondary wine taking, and the brewed raw wine is rectified by a red copper pot distiller, because copper has good ductility and thermal conductivity, namely, the copper reduces the heat energy consumption, is a catalyst of esterification reaction, and has good resistance to the acidity of the raw wine, so that butyric acid, caproic acid, capric acid, lauric acid and the like form insoluble copper salts to be separated out, the bad odors are removed, the wine body is cleaner and more comfortable, the later-period aging of the wine body is accelerated, and the storage period is shortened by 6 months. The main raw material adopts highland barley and sorghum to be mixed, cooked and fermented. The brewed wine keeps certain pungency and has soft and mellow mouthfeel. The flavor is more matched with the mixed flavor, and the taste of the wine mixed with the flavor is improved in a multi-level manner.

Description

Brewing method of fresh and strong flavor type white spirit

Technical Field

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of fresh and strong flavor white spirit.

Background

Fen-flavor liquor is also called fen-flavor liquor, is represented by Shanxi Fenjiu, Zhejiang Tongshan Shaoshao, Henan Baofeng liquor, highland barley liquor, Henan Longxing liquor, Xiamen Kaoliang liquor, Tianchangdi liquor and the like, and belongs to Daqu liquor. It is soft in mouth, sweet in mouth and clear in fragrance. The fen-flavor liquor is brewed by adopting sorghum and highland barley mostly. The strong aromatic Chinese spirits have the characteristics of strong aroma, softness, sweetness, clearness, harmonious aroma, sweet taste in mouth, soft taste in mouth, lingering aftertaste and the like, and are also the main basis for judging the quality of the strong aromatic Chinese spirits. The main body forming the typical style of the strong aromatic wine is ethyl caproate, and the component has high fragrance content and outstanding fragrance.

Through years of market research and technical research and development, the applicant and the inventor find that people have fatigued taste to the two kinds of flavor white spirits along with the change of drinking habits of people on pure strong flavor white spirits and fen-flavor white spirits for a long time, and need to develop new white spirits flavor types to meet market needs urgently.

Disclosure of Invention

The invention solves the technical defect of single taste of the white spirit in the prior art, provides the fragrant and strong-flavor combined-flavor white spirit, and has composite flavor mainly comprising fragrance and strong flavor.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a brewing method of fresh and strong aromatic white spirit comprises the following technical steps:

A. one-time feeding and first fermentation

Selecting full and mildew-free sorghum and highland barley, sieving the sorghum and the highland barley to remove impurities, crushing the sorghum and the highland barley into 4, 6 or 8 pieces, adding 60 parts by weight of hot water at 80 ℃ into the sorghum and the highland barley, moistening the grain for 12 hours, then mixing 10 parts by weight of steamed and steamed rice hulls, uniformly stirring the sorghum, the highland barley and the rice hulls, putting the mixture into a pot, steaming the mixture, taking the mixture out of the pot after steaming for 120 minutes, spreading the mixture for cooling, and mixing 10 parts by weight of yeast powder for primary fermentation;

B. secondary fermentation, first taking wine

Distilling the primary fermentation product to collect first-batch wine, adding water into distilled mother lees, cooling to room temperature, adding 9 parts by weight of Daqu, fermenting again in a cellar, uniformly scattering the first-batch wine in the cellar for secondary fermentation, fermenting for 20 days, discharging the fermented wine out of the cellar, adding 5 parts by weight of steamed and cooked rice hulls, turning over and uniformly stirring, distilling in a pot, distilling by slow fire, raising the steam pressure from low to 0.1MPa by the slow fire distillation, cutting off the head and tail of the wine, cutting off 2.0-3.0kg of the head of the wine after the wine flows out, collecting the wine, stopping collecting when the tail of the flower wine is broken, namely the alcohol content of the tail of the wine is reduced and no hops exist, controlling the steam pressure at 0.1MPa, controlling the temperature of the flow wine at 20-30 ℃, and collecting the alcoholic strength of the wine to be more than 55% to obtain the primary wine;

C. three times of fermentation and two times of wine taking

Collecting the mother lees after the secondary fermentation and distillation, adding water into the mother lees to cool to room temperature, adding 5 parts by weight of Daqu, fermenting again in the cellar, taking out the cellar after fermenting for 20 days, adding 5 parts by weight of steamed rice hulls, turning over and stirring uniformly, putting the mixture into a pot for distillation, distilling with slow fire, and removing heads and tails to obtain secondary wine, which is completely the same as the step B;

D. secondary steaming

And (3) re-steaming the base wine collected in the primary distillation and the secondary distillation in the step B, C in a red copper pot type distiller, nipping the head and the tail, re-steaming by slow fire distillation, raising the steam pressure from low to high from 0.06MPa to 0.1MPa, nipping 10kg of wine head per pot, cutting off the tail when the alcohol content is reduced to below 20%, and warehousing and storing the re-steamed and purified base wine.

And the brewing main raw materials in the step A are highland barley and sorghum, the weight ratio of the highland barley to the sorghum is =6:4, the highland barley is selected from northwest plateau with the altitude of more than 3500m, and the sorghum is selected from reddish sorghum in northeast.

In the step A, B, C, a fermentation pit special for brewing is adopted for fermentation, and comprises pit walls and a pit bottom, wherein the pit walls and the pit bottom form a rectangular pit, and the pit walls are divided into pit mud layers and ant stone lining layers; the ant stone lining layer is formed by stacking barren rocks and ant stone raw rocks, the barren rocks are positioned on the inner side of the cellar, and the ant rocks are positioned on the outer side of the cellar.

The ant stone lining layer is provided with two layers which are a stone strip layer and an ant stone layer along the horizontal direction.

The pit is 190-206 cm deep, 190-210 cm wide and 240-260 cm long, and the pit volume is more than 10m for cultivation.

The pit bottom surface is covered with a pit mud layer with the thickness of 30cm, the pit wall is covered with a pit mud layer with the height of 55-60 cm and the thickness of 10cm along the bottom, an ant stone lining layer is arranged on the upper portion of the pit mud layer of the pit wall, the ratio of the overall height of the pit wall with the height of 85-90 cm of the ant stone lining layer to the height of the ant stone lining layer is approximately equal to 1.618, and the ratio is close to the golden section line ratio.

The physical characteristics of the ant stones are that the porosity is 0.3-0.7%, the water absorption is 0.15-0.46%, and the density is in the range of 2.63-2.75 g/cm through carrying out the cultivation. The structure is particularly suitable for wine body fermentation, the fresh and strong fragrance type composite fragrance is particularly easy to keep, the fermentation pit is durable, the wine body fragrance is easy to keep after long-time use, and the fermentation and the stable taste of finished wine are effectively ensured.

The manufacturing steps of the pit mud layer pit mud are as follows:

1. caproic acid strain preparation

Taking 100g of old cellar mud by weight, adding 500ml of water, uniformly stirring, sterilizing in a water bath kettle at 80 ℃ for 10 minutes, reducing lactic acid and other mixed bacteria, adjusting the pH value to 7.0, and then cooling to within 40 ℃, wherein the process is finished under the aseptic condition; 2. inoculating culture bacteria liquid

Sterilizing a culture medium under an aseptic condition, cooling to below 40 ℃, adding caproic acid bacterial liquid into the culture medium according to the proportion of 10% by weight, adding sterilized calcium carbonate and absolute alcohol accounting for 2% of the weight of the culture medium, sealing with paraffin after inoculation, culturing in an incubator for 7 days, repeating the steps, performing five-generation amplification culture, and increasing the thallus content of each generation of bacterial liquid by ten times to prepare mature microbial liquid;

3. preparation of pit mud

50 parts of yellow clay and 50 parts of black purple mud are mixed, and the other addition amounts are respectively 1.25 parts of yeast powder, 20 parts of brewing yellow water, 8 parts of wine tails, 1.25 parts of bean pulp, 6 parts of bacterial liquid and 1.5 parts of apples.

The old pit mud is pit mud layer sediment after the white spirit is brewed. The old pit mud and the brewing yellow water are better to be repeatedly used all the year round, the pit mud plays a key role in the flavor type and the quality of white spirit in the production process, the manufacturing steps and the formula of the pit mud are specially used for modulating the strong and light aromatic white spirit, the Daqu powder and the brewing yellow water are added to provide basic culture thalli, the fermentation direction of the tail and the pit mud is stabilized, the bean pulp and the bacterial liquid provide a stable fermentation nutrition basis, and the apples are used for improving the taste of finished product wine and are easier to form obvious strong and light aromatic taste.

The invention has the beneficial effects that:

1. the invention mainly adopts a special fermentation pit. The pit structure adopts a pit mud structure cultured by an artificial aged pit technology with the thickness of 30cm at the bottom of the pit. The unique ant stone lining structure of river west corridor is adopted for the pit wall more than 60cm, the physical characteristics of the ant stone are granular structures of fine grains, medium grains and coarse grains or spot-like structures, the grains are uniform and fine, the gap is small, the water absorption rate is usually 0.15% -0.46%, the density is between the year of 2.63g/cm and 2.75 g/cm, the pit wall has a good anti-freezing function, the density is large, the water absorption performance is good, the fermentation pit lined with the stone has good sealing performance, partial water can be absorbed, and the growth and the propagation of microorganisms are facilitated. The wine brewed by the materials and the cellar pool which is close to a gold partition ratio structure is subjected to regular sampling inspection, the ratio of ethyl acetate to ethyl caproate which are main aroma-producing substances in the sampling inspection is 2-3: 1, the sensory requirements of taking both fragrant white spirit fragrance as main material and cellar fragrance as auxiliary material are completely met, the wine has composite aroma which takes ethyl acetate as main material and a certain amount of ethyl caproate as auxiliary material, and when the ratio of ethyl acetate to ethyl caproate in a wine batch is just 3:1, the composite aroma is particularly remarkable.

2. The production process adopts a unique steaming and three-time brewing process of primary feeding, three-time fermentation and secondary wine taking, the process is defined as a 1322 brewing process, brewed raw wine is rectified by a red copper pot distiller, copper has good ductility and thermal conductivity, namely, the heat energy consumption is reduced, the copper is also a catalyst of esterification reaction, and simultaneously has good resistance to the acidity of the raw wine, so that butyric acid, caproic acid, capric acid, lauric acid and the like form insoluble copper salts to be separated out, the bad smells are removed, the wine body is cleaner and more soft, the later aging of the wine body is accelerated, and the storage period is shortened by 6 months. The main raw material adopts highland barley and sorghum to be mixed, cooked and fermented.

The invention also has the following innovation points and key points

(1) The unique composite fragrance type wine has the characteristics of main fragrance, strong fragrance, sweet taste, long residual tail, and the like. The ratio of ethyl acetate to ethyl caproate, which are main aroma substances, is 2-3: 1. (2) The production process adopts unique processes of primary feeding, tertiary fermentation, secondary liquor picking, secondary pot-type rectification and the like. (3) The pit wall is of a structure lined with ants with better water absorbability from the pit bottom by more than 60cm, and the pit wall is of a pit mud structure cultured by an artificial aged pit technology with the thickness of 30cm from the pit bottom by less than 60 cm. Thus not only maintaining the faint scent and the pure fragrance of the faint scent wine, but also having the characteristic of strong fragrance of the strong aromatic cellar. (4) The main raw materials are prepared by mixing highland barley produced at altitude of more than 3500m in northwest and mallow sorghum in northeast, steaming, and fermenting. The wine brewed by the raw materials keeps certain strong property and has soft and mellow mouthfeel. The flavor is more matched with the mixed flavor, and the taste of the wine mixed with the flavor is improved in a multi-level manner.

Drawings

FIG. 1 is a schematic view of the structure of a fermentation pit of the present invention;

FIG. 2 is a schematic view of the cross-sectional structure of a fermentation pit of the present invention;

FIG. 3 is a process flow diagram of the present invention.

Detailed description of the preferred embodiments

A brewing method of fresh and strong aromatic white spirit comprises the following technical steps:

A. one-time feeding and first fermentation

Selecting full and mildew-free sorghum and highland barley, sieving the sorghum and the highland barley to remove impurities, crushing the sorghum and the highland barley into 4, 6 or 8 pieces, adding 60 parts by weight of hot water at 80 ℃ into the sorghum and the highland barley, moistening the grain for 12 hours, then mixing 10 parts by weight of steamed and steamed rice hulls, uniformly stirring the sorghum, the highland barley and the rice hulls, putting the mixture into a pot, steaming the mixture, taking the mixture out of the pot after steaming for 120 minutes, spreading the mixture for cooling, and mixing 10 parts by weight of yeast powder for primary fermentation;

B. secondary fermentation, first taking wine

Distilling the primary fermentation product to collect first-batch wine, adding water into distilled mother lees, cooling to room temperature, adding 9 parts by weight of Daqu, fermenting again in a cellar, uniformly scattering the first-batch wine in the cellar for secondary fermentation, fermenting for 20 days, discharging the fermented wine out of the cellar, adding 5 parts by weight of steamed and cooked rice hulls, turning over and uniformly stirring, distilling in a pot, distilling by slow fire, raising the steam pressure from low to 0.1MPa by the slow fire distillation, cutting off the head and tail of the wine, cutting off 2.0-3.0kg of the head of the wine after the wine flows out, collecting the wine, stopping collecting when the tail of the flower wine is broken, namely the alcohol content of the tail of the wine is reduced and no hops exist, controlling the steam pressure at 0.1MPa, controlling the temperature of the flow wine at 20-30 ℃, and collecting the alcoholic strength of the wine to be more than 55% to obtain the primary wine;

C. three times of fermentation and two times of wine taking

Collecting the mother lees after the secondary fermentation and distillation, adding water into the mother lees to cool to room temperature, adding 5 parts by weight of Daqu, fermenting again in the cellar, taking out the cellar after fermenting for 20 days, adding 5 parts by weight of steamed rice hulls, turning over and stirring uniformly, putting the mixture into a pot for distillation, distilling with slow fire, and removing heads and tails to obtain secondary wine, which is completely the same as the step B;

D. secondary steaming

And (3) re-steaming the base wine collected in the primary distillation and the secondary distillation in the step B, C in a red copper pot type distiller, nipping the head and the tail, re-steaming by slow fire distillation, raising the steam pressure from low to high from 0.06MPa to 0.1MPa, nipping 10kg of wine head per pot, cutting off the tail when the alcohol content is reduced to below 20%, and warehousing and storing the re-steamed and purified base wine.

And the brewing main raw materials in the step A are highland barley and sorghum, the weight ratio of the highland barley to the sorghum is =6:4, the highland barley is selected from northwest plateau with the altitude of more than 3500m, and the sorghum is selected from reddish sorghum in northeast.

In the step A, B, C, a fermentation pit special for brewing is adopted for fermentation, and comprises pit walls and a pit bottom, wherein the pit walls and the pit bottom form a rectangular pit, and the pit walls are divided into pit mud layers and ant stone lining layers; the ant stone lining layer is formed by stacking barren rocks and ant stone raw rocks, the barren rocks are positioned on the inner side of the cellar, and the ant rocks are positioned on the outer side of the cellar.

The ant stone lining layer is provided with two layers which are a stone strip layer and an ant stone layer along the horizontal direction.

The pit is 190-206 cm in net depth, 190-210 cm in width and 240-260 cm in length, and the pit volume is more than 10m in cultivation.

The bottom surface of the cellar bottom is covered with cellar mud with the thickness of 30cm, the cellar wall is covered with a cellar mud layer with the height of 55-60 cm and the thickness of 10cm along the bottom, an ant stone lining layer is arranged on the upper portion of the cellar mud layer, and the height of the ant stone lining layer is 85-90 cm.

The physical characteristics of the ant stones are that the porosity is 0.3-0.7%, the water absorption is 0.15-0.46%, and the cultivation is carried out with the density of 2.63-2.75 g/cm.

The manufacturing steps of the pit mud layer pit mud are as follows:

1. caproic acid strain preparation

Taking 100g of old cellar mud by weight, adding 500ml of water, uniformly stirring, sterilizing in a water bath kettle at 80 ℃ for 10 minutes, reducing lactic acid and other mixed bacteria, adjusting the pH value to 7.0, and then cooling to within 40 ℃, wherein the process is finished under the aseptic condition; 2. inoculating culture bacteria liquid

Sterilizing a culture medium under an aseptic condition, cooling to below 40 ℃, adding caproic acid bacterial liquid into the culture medium according to the proportion of 10% by weight, adding sterilized calcium carbonate and absolute alcohol accounting for 2% of the weight of the culture medium, sealing with paraffin after inoculation, culturing in an incubator for 7 days, repeating the steps, performing five-generation amplification culture, and increasing the thallus content of each generation of bacterial liquid by ten times to prepare mature microbial liquid;

3. preparation of pit mud

50 parts of yellow clay and 50 parts of black purple mud are mixed, and the other addition amounts are respectively 1.25 parts of yeast powder, 20 parts of brewing yellow water, 8 parts of wine tails, 1.25 parts of bean pulp, 6 parts of bacterial liquid and 1.5 parts of apples.

The old pit mud is pit mud layer sediment after the white spirit is brewed.

The ant stone is volcanic rock, is mainly produced in Qilian mountainous area connected with Gansu and Qinghai, and has the best quality especially with Gansu Shandan, Zhangye and Jiuquan Qilian mountains. The product has excellent performance and unique style, and has eight functions of light absorption, heat resistance, sound absorption, noise reduction, respiration, skid resistance, health care, freeze thawing resistance, high temperature resistance, no radioactivity and the like besides the common characteristics of common stone. In addition, the volcanic rock has the characteristics of simplicity, naturalness and environmental protection, and can be widely used for exterior wall decoration of various buildings, ground pavement of municipal roads, squares and districts, bridge culvert, underground engineering, airport construction and the like. Aiming at the ants and stones for brewing the fresh and strong aromatic white spirit, the method effectively improves the brewing microbial environment and adjusts the air humidity of the brewing environment, and is particularly suitable for the fermentation of the wine. The ratio of ethyl acetate to ethyl caproate, which are main aroma-producing substances, is 2-3: 1, and the clear and strong aromatic white spirit brewed by the process and the equipment has stable brewing environment and strong taste and aroma through multiple batches of inspection, and the specific process and technical requirements are supplemented and explained for effectively explaining the relevant processes and characteristics of the white spirit:

1. technical requirements

Raw materials and auxiliary materials, the raw materials-highland barley: the regulation of GB/T11760 should be met. Sorghum: the requirements of GB/T8231 should be met. Production water: the regulation of GB 5749 should be met. Rice husk as auxiliary material: and the regulation of T/AHFIA 009 is met.

2. Description of the sensory effect of the wine: the specific effects are shown in table 1 below.

TABLE 1 sensory effect of wine body

3. Physical and chemical indexes: as shown in table 2 below.

TABLE 2 physical and chemical indexes

4. Limiting the amount of harmful substances: as shown in table 3 below.

TABLE 3 Limit of hazardous substances

5. Net content

The measurement should meet the requirements of 'quantitative package commodity measurement supervision and management method', and is determined according to the method specified in JJF 1070.

6. Food additive

The quality of the food additive should meet the corresponding standards and relevant regulations. The variety and the using amount of the food additive meet the relevant regulations of GB 2760.

7. Hygienic requirements of the production process

Should comply with the regulations of GB 8951.

Claims (9)

1. A brewing method of fresh and strong aromatic white spirit is characterized by comprising the following technical steps:

A. one-time feeding and first fermentation

Selecting full and mildew-free sorghum and highland barley, sieving the sorghum and the highland barley to remove impurities, crushing the sorghum and the highland barley into 4, 6 or 8 pieces, adding 60 parts by weight of hot water at 80 ℃ into the sorghum and the highland barley, moistening the grain for 12 hours, then mixing 10 parts by weight of steamed and steamed rice hulls, uniformly stirring the sorghum, the highland barley and the rice hulls, putting the mixture into a pot, steaming the mixture, taking the mixture out of the pot after steaming for 120 minutes, spreading the mixture for cooling, and mixing 10 parts by weight of yeast powder for primary fermentation;

B. secondary fermentation, first taking wine

Distilling the primary fermentation product to collect first-batch wine, adding water into distilled mother lees, cooling to room temperature, adding 9 parts by weight of Daqu powder, fermenting again in a cellar, uniformly scattering the first-batch wine in the cellar for secondary fermentation, fermenting for 20 days, taking out of the cellar, adding 5 parts by weight of steamed and steamed rice hulls, turning over, uniformly stirring, distilling in a pot, distilling with slow fire, raising steam pressure from 0.06MPa to 0.1MPa by the slow fire distillation, removing heads and tails of wine liquid, removing 2.0-3.0kg of wine heads after the wine flows out, collecting wine liquid, stopping collecting when the alcohol content of flower wine is reduced, namely the alcohol content of the wine tails is reduced and no hops exist, controlling the steam pressure in collection at 0.1MPa, controlling the temperature of the wine at 20-30 ℃, and collecting the wine liquid with the alcoholic strength of more than 55% to obtain the primary wine;

C. three times of fermentation and two times of wine taking

Collecting the mother lees after the secondary fermentation and distillation, adding water into the mother lees to cool to room temperature, adding 5 parts by weight of Daqu, fermenting again in the cellar, taking out the cellar after fermenting for 20 days, adding 5 parts by weight of steamed rice hulls, turning over and stirring uniformly, putting the mixture into a pot for distillation, distilling with slow fire, and removing heads and tails to obtain secondary wine, which is completely the same as the step B;

D. secondary steaming

And (3) re-steaming the base wine collected in the primary distillation and the secondary distillation in the step B, C in a red copper pot type distiller, nipping the head and the tail, re-steaming by slow fire distillation, raising the steam pressure from low to high from 0.06MPa to 0.1MPa, nipping 10kg of wine head per pot, cutting off the tail when the alcohol content is reduced to below 20%, and warehousing and storing the re-steamed and purified base wine.

2. The brewing method of the fresh, strong and aromatic white spirit according to claim 1, characterized in that the main brewing raw materials in the step A are highland barley and sorghum, the weight ratio of the highland barley to the sorghum is =6:4, the highland barley is selected from northwest plateau with an altitude of more than 3500m, and the sorghum is selected from reddish sorghum in northeast.

3. The method for brewing the Qingnong and Luzhou-flavor liquor according to claim 1, wherein a fermentation pit special for brewing is adopted in the step A, B, C for fermentation, the fermentation pit comprises a pit wall (1) and a pit bottom (2), the pit wall (1) and the pit bottom (2) form a rectangular pit, and the pit wall (1) is divided into a pit mud layer (3) and an ant stone lining layer (4); the ant stone lining layer (4) is formed by stacking barren stones and ant stone raw stones, the barren stones are located on the inner side of the cellar, and the ant stones are located on the outer side of the cellar.

4. The brewing method of the fresh and strong aromatic white spirit according to the claim 3, characterized in that the ant stone lining layer (4) is provided with two layers along the horizontal direction, which are a barren stone layer and an ant stone layer respectively.

5. The brewing method of the Qing-nong-flavor liquor as claimed in claim 3, wherein the depth of the cellar is 190-206 cm, the width is 190-210 cm, the length is 240-260 cm, and the volume of the cellar is higher than 10m through thin film planting.

6. The brewing method of the Qingnong and Luzhou-flavor liquor as claimed in claim 3, wherein a cellar mud layer with the thickness of 30cm is covered on the bottom surface of the cellar bottom (2), a cellar mud layer with the height of 55-60 cm and the thickness of 10cm is covered on the cellar wall along the bottom, an ant stone lining layer is arranged on the upper portion of the cellar mud layer of the cellar wall, and the height of the ant stone lining layer is 85-90 cm.

7. The method as claimed in claim 3, wherein the physical characteristics of the ant stones are porosity 0.3-0.7%, water absorption 0.15-0.46%, and density 2.63-2.75 g/cm.

8. The brewing method of the Qingnong and Luzhou-flavor liquor as claimed in claim 3, wherein the manufacturing steps of the pit mud layer pit mud are as follows:

1. caproic acid strain preparation

Taking 100g of old cellar mud by weight, adding 500ml of water, uniformly stirring, sterilizing in a water bath kettle at 80 ℃ for 10 minutes, reducing lactic acid and other mixed bacteria, adjusting the pH value to 7.0, and then cooling to within 40 ℃, wherein the process is finished under the aseptic condition; 2. inoculating culture bacteria liquid

Sterilizing a culture medium under an aseptic condition, cooling to below 40 ℃, adding caproic acid bacterial liquid into the culture medium according to the proportion of 10% by weight, adding sterilized calcium carbonate and absolute alcohol accounting for 2% of the weight of the culture medium, sealing with paraffin after inoculation, culturing in an incubator for 7 days, repeating the steps, performing five-generation amplification culture, and increasing the thallus content of each generation of bacterial liquid by ten times to prepare mature microbial liquid;

3. preparation of pit mud

50 parts of yellow clay and 50 parts of black purple mud are mixed, and the other addition amounts are respectively 1.25 parts of yeast powder, 20 parts of brewing yellow water, 8 parts of wine tails, 1.25 parts of bean pulp, 6 parts of bacterial liquid and 1.5 parts of apples.

9. The method for brewing the fresh and strong aromatic white spirit according to claim 8, wherein the old pit mud is a pit mud layer sediment after the white spirit is brewed.

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