CN114672387A - Brewing method of novel strong aromatic white spirit - Google Patents

Abstract

The invention discloses a brewing method of novel strong aromatic Chinese spirits, which comprises the following steps: s1, preparing raw materials, performing improved culture of a brewing functional microbial community, and performing optimized culture of artificial pit mud; s2, blending; s3, distilling in a steamer; s4, adding water, spreading for cooling, and mixing with yeast: adding hot water at 85 deg.C into the fermented grains, stacking for 10-20 min, dispersing, cooling with a stubble cooling machine, adding the high-quality medium-high temperature yeast at 18-20 deg.C, and stirring; s5, fermenting in a cellar; s6, repeating S2 material preparation operation and S3 retort distillation process operation according to the process requirement of the strong-flavor continuous grain method of the mother grains after the mother grains are taken out of the cellar, removing the head and the tail during wine flowing, and taking the wine according to the quality; requiring to pick wine of each grade, and storing in a warehouse in a grading way; s7, performing normal-temperature pottery jar storage, yellow rock cave storage and open-air wine jar hooking storage according to quality grades. The white spirit brewed by the invention has full body, soft and mellow taste.

Description

Brewing method of novel strong aromatic white spirit

Technical Field

The invention relates to the technical field of white spirit, in particular to a brewing method of novel strong aromatic white spirit.

Background

The grain is wine meat, and the grain is a raw material necessary for wine fermentation, and can provide energy and materials for the fermentation process. The food is divided into two types of single grain and multi-grain according to the environmental conditions and the production process of different regions, and different styles are formed.

The strong aromatic Chinese spirits are brewed by using a mud pit as a fermentation base and adopting the processes of Daqu, multi-grain fermentation, liquor picking by mass, mixed steaming and mixed burning and the like. The strong aromatic white spirit is prepared by taking ethyl caproate as main aroma and taking ethyl acetate, ethyl lactate, ethyl butyrate and more than 340 trace aroma components as auxiliary ingredients, so that the strong aromatic white spirit has unique compound aroma. It is popular with consumers because of its strong cellar fragrance and sweet and refreshing taste.

At present, an excellent pit is an important condition for brewing high-quality strong aromatic white spirit. Taking the five-grain liquid as an example, the adopted ancient cellar mud is formed by continuously optimizing and culturing for a long time under a specific environment condition and with the assistance of a specific process. After hundreds of years of optimized culture and precipitation accumulation, various functional microorganisms inhabiting in pit mud participate in the synthesis of wine aroma substances and the optimization of pit mud structures, and only through long biochemical action, the odor components mainly comprising the fragrance of ethyl caproate are produced, and finally the characteristic fragrance of the strong aromatic Daqu wine is formed.

The aging method of the white spirit comprises natural aging and artificial aging; the natural aging of the liquor takes a long time, the aging and maturing time of the strong aromatic liquor generally needs 1 to 3 years, the liquor is good after 1 year, and the aging flavor is obvious after 3 years. Whether the optimization of the conditions in the short time can further improve the quality of the wine body or not is judged, and therefore, various methods are continuously researched in the white spirit industry in an effort to further improve the quality of the wine body during the storage and aging period and improve the economic benefit.

The aging mechanism of white spirit storage aging is the key for guiding white spirit aging, the initial reduction action of new spirit removes new flavor, and the later oxidation action makes the flavor of the new spirit beautiful. People further find that the aging process of the white spirit mainly comprises two changes in the research process: chemical changes, including oxidation, reduction, synthesis, decomposition, condensation, and the like; physical changes, i.e., volatilization, polymerization, temperature change, association, and the like. Most of the changes affect the flavor of the wine and improve the quality of the wine.

The storage container variety of white spirit is more, for example pottery jar, wine pond, stainless steel jar etc. and different storage container use different materials, and wherein more or less all contain some metallic element, and the white spirit is stored these elements and can be in the entering wine of different degree wherein to influence the wine body. The common pottery jar has the best effect of accelerating aging of the new wine; the stainless steel does not contain potassium and copper ions basically, so the aging effect on wine is not obvious. Therefore, different storage methods are selected for the wine in different periods, so that the wine body can be better treated and stored in each period. For example, the raw wine which is just steamed can be stored in a pottery jar to accelerate the aging of new wine, and the old wine is put into a stainless steel jar for storage after about three years, so that the flavor of the aged wine can be preserved for a longer time.

Disclosure of Invention

The invention aims to provide a novel brewing method of strong aromatic white spirit, which is different from Sichuan style multi-grain liquor, and the famous and high-quality strong aromatic Daqu liquor produced in Anhui, Su, Lu, Yu, Xiang provinces and other provinces mostly adopts the traditional five-old rice steamer process due to the difference of regional environments: the method comprises the steps of taking single grain (sorghum) as a raw material, taking a certain yeast as a saccharification leavening agent, steaming and mixing, feeding grains in layers, fermenting in layers, distilling in layers, picking wine in sections, warehousing in stages, and returning the fermented grains through the bottom or the surface of a cellar to adjust the acidity of the fermented grains so as to improve the utilization rate of the raw material and the quality of the wine. The method is improved on the basis of the traditional five-old rice steamer method, and comprises the steps of preparing raw materials, performing rice steamer distillation, adding water, cooling, stirring yeast, fermenting in a cellar, repeating the above material preparation operation and rice steamer distillation process operation according to the process requirement of a strong-flavor type continuous rice steamer method on mother grains after being taken out of the cellar, removing the tail according to the head and tail pinching during wine flowing, picking the finished wine according to the quality picking requirement, storing in a warehouse for grading storage, steaming grains greatly after wine picking, performing wine body seasoning and blending according to the quality grade and quality characteristic, storing for a period of time, and harmonizing the wine bodies to obtain the finished product, so that the white wine integrates cellar aroma, grain aroma, aged aroma and yeast aroma, and forms elegant compound aroma; the wine is full, soft and sweet, and contains rich active substances beneficial to human health, such as pyrazines, ligusticum wallichii and terpenes, and the healthy active substances have the characteristics of expanding blood vessels, reducing blood pressure, regulating blood sugar, enhancing human immunity and the like; has a typical style of combining a multi-grain composite process, presents a unique multi-grain and multi-pie complex process, and solves the problems provided in the background technology.

In order to achieve the purpose, the invention is realized by the following technical means:

a brewing method of novel strong aromatic Chinese spirits comprises the following steps:

s1, preparing raw materials:

A. selecting full and mature wheat and sorghum grains, removing impurities from the grains, crushing the grains into 4-6 grains, uniformly mixing the grains with high-quality rice, glutinous rice and corn grits, and steaming the grains;

B. preparing Daqu, namely preparing medium-temperature and high-temperature leaven by taking high-quality soft white wheat as a raw material according to a medium-temperature and high-temperature leaven wrapping and making process, and storing for 3-6 months;

C. preparing aromatic mother lees: producing fermented grains according to five-grain aroma process, collecting the mother grains without wine in a certain amount, sealing and storing in a cellar;

s2, blending: mixing the cellar-out mother grains with grains according to a ratio of 1:4, then stacking for 30-40 minutes, loading into a steamer for 10-15 minutes before loading into the steamer, processing quantitative cooked bran shells, stirring for 2 times, and stirring uniformly;

s3, distilling in a steamer:

filling the materials into a steamer, uniformly spreading the materials, detecting steam, filling the materials into the steamer, and gradually forming a pot shape with a high outer part and a low inner part from the outer side to the inner side;

when the material is scattered in case of tide, no steam leakage or pressure is generated, so that the steam rises uniformly to reach the level of full steam in the steamer, and the pressure in the steamer is not more than 0.08 Mpa;

the time for filling into the steamer is controlled to be 25-30min, and is not less than 25 min;

the white gas which just flows out is non-condensable gas, then the part which flows out firstly is the wine head with high alcohol content, the part which flows out finally is the wine tail, the wine head and the wine tail are separately stored and used for steaming or pouring in the cellar, and the middle part is classified and put in the cellar according to the quality of the wine;

controlling the steam pressure within 0.02Mpa (flowing wine with small fire) in the wine steaming process, wherein the number of wine heads is 0.5 kg-2.5 kg, the flowing speed of the wine is 3 kg/min-5 kg/min, and the alcohol content in a warehouse is ensured to meet the acceptance standard;

the turbid part which just flows out needs to be separately collected for re-steaming, the head part needs to be separately stored in teams for re-steaming or is separately delivered to a designated jar number of a wine base according to the requirement of a company, and the high-degree wine tails are reserved for re-steaming in a steamer or are concentrated in grains, red grains or waste grains for re-steaming;

s4, adding water, spreading for cooling, and mixing with yeast: adding hot water with the temperature of not lower than 80 ℃ into the grain mash discharged from the steamer, stacking for 10-20 minutes, dispersing, cooling the grain mash by using a stubble cooling machine, adding medium-high temperature yeast when the temperature is 18-20 ℃, and uniformly mixing;

s5, fermenting in cellar:

A. the part of the fermented grains higher than the ground is called a cellar cap, the height of the cellar cap is controlled to be certain (38-42cm), the surface of the cellar cap is smooth without edges, so that the cellar is sealed;

B. spraying and moisturizing the wall of the cellar with a culture solution (25 Kg of warm boiled water at a temperature of not higher than 50 ℃ and 25Kg of culture solution are added to each cellar pool, and the temperature of the diluted culture solution is 25-30 ℃) diluted by warm boiled water in the later process during the cellar entering and the cellar entering, so that the middle and upper layers are sprayed one by one until the fermented grains are leveled to the mouth of the cellar; spraying 1.9-2.1Kg of high alcohol head to 18-20 cm of the pond mouth of each pond to inhibit the growth of harmful bacteria such as mold at the pond mouth, and spraying for 3-4 times;

C. uniformly spreading a layer of cooked bran on the surface of the grains before and after the cellar is sealed, wherein each pool is 7-8 kg;

D. when the cellar is sealed, whether the chemical fiber cloth leaks air or not is noticed;

E. chemical fiber cloth is laid on the pond ridge, the width of the pond ridge is not less than 10cm, the lower part of the pond ridge is filled with thin paste cellar sealing mud, the upper part of the pond ridge is filled with the cellar sealing mud to the flat pond ridge, the surface layer needs to be polished, and the thickness of the pond ridge is not less than 8 cm;

F. when the fermented grains are put into the pit, measuring and recording the current layer temperature of each retort shift, inserting a temperature meter rod into the bottom fermented layer in the pit before the next day after sealing, and recording the initial temperature so as to know the temperature rise fermentation condition of the fermented grains in the pit;

G. the double wheel bottom is marked by delta (one delta is marked at the double wheel bottom of each grab bucket, and corresponding records are made on an original record table by characters in a special method;

fermenting the fermented grains mixed with the yeast in a semi-mud semi-brick cellar for 90 days at the highest temperature of 36-40 ℃;

s6, repeating S2 batching operation and S3 retort distillation process operation according to the process requirements of a strong-flavor continuous grain method after the mother grains are taken out of the cellar, taking finished wine according to the requirements of pinching heads and removing tails and quality wine taking during wine flowing, warehousing and storing in a grading manner, steaming grains for 60-65 minutes after the wine is taken out, and repeating S4 and S5 circulating operation after the wine is taken out of the retort;

s7, storing the produced base wine in a wine cellar pottery jar for more than 3 years, grading the base wine into holes according to quality grade and quality characteristics, continuously ageing for more than 3 years, seasoning and blending the wine body, and storing the wine body for more than 4 years to obtain a finished product.

Further, when the pit mud is cultured, the method comprises the following steps:

a1, selecting high-quality Sichuan red soil and local loess (fine silt, permeable and permeable), pulling the selected place by a vehicle, piling the red soil and the local loess smoothly, removing impurities in the red soil, drying the red soil in the air, finely beating the red soil, and flatly paving the red soil on the ground;

a2, mixing the processed Sichuan red soil and local loess according to the mass ratio of 1:1, adding yeast powder accounting for 3% of the total mass, and uniformly stirring to stack the materials into a square with a proper height;

a3, immediately performing wet mixing after dry mixing, sprinkling a mixed solution of 15% by mass of yellow water, 2% by mass of alcohol and 10% by mass of caproic acid bacteria to the mixed materials, adding a proper amount of hot water, and stirring while sprinkling the mixed solution to ensure full stirring;

a4, uniformly stirring, stacking, covering with plastic cloth, sealing to avoid contamination of bacteria and water loss, fermenting at 30-33 deg.C for 25 days;

a5, after a fermentation period, sampling to detect physicochemical properties, adjusting and determining the specific dosage of caproic acid bacteria liquid, alcohol, yellow water and yeast powder required by secondary culture according to an index detection result, fully mixing the ingredients with fermented pit mud and a proper amount of hot water, and then stacking and fermenting again at 30-33 ℃ for at least 25 days to ensure that mud odor and pathogenic odor in the pit mud can be fully removed, and part of nutrient substances are enriched in the culture process;

a6, detecting the fermentation sludge after two culture periods to adjust and determine the dosage of the ingredients required by the third culture, adding 3% caproic acid bacterial liquid, and stacking and fermenting again for at least 25 days;

a7, spraying hot water at 85 ℃ around the opening seal to reduce the infection of mixed bacteria, sampling and detecting physical and chemical indexes, identifying the quality standard and grading of pit mud according to the detection result, and stirring and uniformly mixing the fermented pit mud before pit pasting to finish the preparation.

Further, the pH value of the pit mud is 4.5-5.

Further, the improved culture of the brewing functional microbial community comprises the following steps:

b1, extracting wine-making microorganisms of Sichuan aged cellar mud, wine-making microorganisms of Huaihe northern aged cellar pools and wine-making microorganisms of Yingjia native aged cellar;

b2, inoculating the brewing microorganisms into a yellow water culture solution with the pH value of 5.0-6.0, and adding 3-5% of ethanol for culture;

b3, after the culture is finished, the functional microbial community metabolite meets the production requirement;

and B4, spraying the cultured culture solution rich in the functional bacteria and the metabolites thereof from the upper part of the cellar pool to the fermented grains with yellow water pumped out from the cellar, and carrying out manual intervention fermentation.

Further, the raw material process adopts a method of combining a single-grain process and a multi-grain process, and comprises the following steps:

c1, selecting five grains of wheat, sorghum, rice, sticky rice and corn as main production raw materials;

c2, adopting the production method of Jianghuai pie aroma type white spirit, namely the process of the mixed steaming and mixed burning old five retort method.

Further, the novel Luzhou-flavor liquor is stored in a distributed manner by aging for 10 years by 3+3+4, and the method comprises the following steps:

d1, storing in a normal-temperature pottery jar for 3 years; the pottery jar has oxidation and adsorption effects, contains abundant metal ions, and is helpful for promoting the raw wine to remove impurity and alcohol after three years of storage;

d2, storing the 3-year yellow cave in a cave, and placing the pottery jar in the yellow cave for three years; the constant temperature and humidity in the yellow rock cave are favorable for aging, oxidation, reduction and aroma generation of the wine body, and the wine body can be better refined by hammering for aging and aroma generation after being stored in the cave for three years;

d3, storing in an open wine tank for 4 years; after the wine is carefully blended by a master team, the wine is stored for four years, so that the wine body is more coordinated and softer, and the wine body is fully blended.

Compared with the prior art, the invention has the following beneficial effects:

the method can effectively and obviously improve the liquor yield and the excellent liquor yield of the strong aromatic Chinese spirits, and the produced strong aromatic Chinese spirits integrate pit aroma, grain aroma, old aroma and yeast aroma to form elegant composite aroma; the method has a typical style of combining multi-grain composite processes, and presents a unique multi-grain and multi-pie complex process; the produced white spirit is full, soft and sweet in taste, contains rich active substances beneficial to human health, such as pyrazines, ligusticum wallichii and terpenes, and the safe and healthy active substances are beneficial to maintaining the health level of blood pressure and blood sugar, enhancing the immunity of human bodies, reducing the occurrence risk of cardiovascular diseases and the like, and meet the life requirements of scientific and healthy drinking of vast consumer groups.

The specific implementation mode is as follows:

in order to make the technical solutions of the present invention better understood by those skilled in the art, the present invention is further described below with reference to the following examples:

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION

The invention relates to a method for preparing a composite material, which comprises the following steps:

in this embodiment, the invention provides a method for brewing Luzhou-flavor liquor, which comprises the following steps:

(1) mixing the cellar-out mother grains with grains according to a ratio of 1:4, then stacking for 30-40 minutes, 10-15 minutes before filling into a steamer, adding cooked bran shells with 2 times of grain mass into the steamer, turning over for 2 times, and stirring uniformly to obtain a wine-making raw material;

(2) feeding the brewing raw material into a steamer for steaming grains, wherein the grain steaming time of normal grains is controlled to be 55-60min, the time of abnormal grains can be increased for 30-60min, the grain steaming is ensured to be in place, the excessive or half-growing of the steamed grains is prevented, acid is discharged according to the acidity of the fermented grains, and the acid is required to be discharged for not less than 5min when the acidity stage of the fermented grains discharged from a pool is more than 4.2. Obtaining fermented grains, and judging whether to supplement boiled water according to the grain steaming effect, the fermented grain moisture and the like;

(3) adding hot water with the temperature of not less than 80 ℃ into the fermented grains after the fermented grains are taken out of the steamer, stacking for 10-20 minutes, then dispersing, cooling the fermented grains by using a stubble cooling machine, adding medium-high temperature yeast when the temperature is 18-20 ℃, and uniformly mixing, wherein the yeast accounts for 18-22% of the mass of the fermented grains;

(4) fermenting the fermented grains in a cellar, wherein the cellar mud is artificial cellar mud, the water content in the cellar is 50% -53%, the acidity is 2.5-3.5, the temperature is 18-22 ℃, and the fermented grains are fermented in the cellar for 75-90 days;

(5) distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirit raw wine.

(6) The novel strong-flavor super-high-end white spirit adopts a method of aging for 10 years and storing 3+3+4 in a distributed manner, further smelts the spirit body, improves the quality,

firstly, 3 years of jar storage, namely, a ceramic jar is adopted for three years of storage;

storing in a cave for 3 years, placing in a pottery jar, and storing in a yellow rock cave for three years;

and thirdly, storing the semi-finished stainless steel tank for 4 years, finely blending and storing for four years.

The artificial pit mud is prepared from the following raw materials:

500 parts of Sichuan high-quality red soil and 500 parts of local high-quality loess, and 150 parts of mixed solution of 10-15% by mass of yellow water, 2-4% by mass of alcohol and 8-10% by mass of caproic acid bacteria.

The brewing functional microbial community selected by the invention is subjected to improved culture, and comprises the following steps:

firstly, extracting brewing microorganisms of Sichuan old cellar mud, brewing microorganisms of a northern old cellar pool of Huaihe and brewing microorganisms of a Yingjia native old cellar;

secondly, inoculating the brewing microorganisms into a yellow water culture solution with the pH value of 5.0-6.0, and adding 3-5% of ethanol for culture;

after the culture is finished, the functional microbial community metabolites meet the production requirements;

fourthly, spraying the cultured culture solution rich in the functional bacteria and the metabolites thereof from the upper part of the cellar to the fermented grains with yellow water pumped out from the cellar for manual intervention fermentation.

The grains selected in the invention are high-quality traditional five grains, namely wheat, sorghum, rice, sticky rice and corn grits, so as to ensure the yield and the taste of the strong aromatic Chinese spirits.

Example 1

A novel brewing process of strong aromatic Chinese spirits comprises the following steps:

(1) mixing the cellar-out mother grains with grains according to a ratio of 1:4, stacking for 35 minutes, adding cooked bran shells with the mass 2 times that of the grains 15 minutes before the grains are filled into a steamer, stirring for 2 times, and stirring uniformly to obtain a wine-making raw material;

(2) feeding the brewing raw material into a steamer for steaming grains, controlling the grain steaming time of grains to be 60min, ensuring that the grain steaming is in place, preventing excessive steaming or undercooking, discharging acid according to the acidity of the fermented grains, and discharging acid for not less than 5min when the acidity stage of the fermented grains discharged from a pool is more than 4.2. Obtaining fermented grains, and judging whether to supplement boiled water according to the grain steaming effect, the fermented grain moisture and the like;

(3) adding hot water of 90 ℃ into the fermented grains after the fermented grains are taken out of the steamer, stacking for 20 minutes, then dispersing, cooling the fermented grains by using a stubble cooling machine, adding medium-high temperature yeast when the temperature is 19 ℃, and uniformly mixing, wherein the yeast accounts for 18 percent of the mass of the fermented grains;

(4) fermenting the fermented grains in a cellar, wherein the cellar mud is artificial cellar mud, the water content in the cellar is 50%, the acidity is 2.5, the temperature is 20 ℃, and the fermented grains are fermented for 80 days;

the artificial pit mud is prepared from the following raw materials:

500 parts of Sichuan high-quality red soil and 500 parts of local high-quality loess are added with 150 parts of mixed liquid of yellow water with the mass fraction of 15%, 2% alcohol and 10% caproic acid bacteria.

(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirit raw wine.

(6) And (3) storing and ageing the wine body:

firstly, 3 years of jar storage, namely ceramic jar storage and wine storage for three years;

storing in a cave for 3 years, and placing in a pottery jar stored in a yellow rock cave for three years;

thirdly, storing the semi-finished product tank area stainless steel tank for 4 years, carefully blending and storing for four years;

and obtaining the finished product of the strong-flavor high-quality super-high-end white spirit.

Example 2

A novel brewing method of strong aromatic Chinese spirits comprises the following steps:

(1) mixing the cellar-out mother grains with grains according to a ratio of 1:4, stacking for 40 minutes, adding cooked bran shells with 2 times of grain mass in a steamer in 10 minutes before the steamer is filled, stirring for 2 times, and stirring uniformly to obtain a wine-making raw material;

(2) and (3) putting the brewing raw materials into a steamer for steaming grains, controlling the grain steaming time of grains to be 55min, ensuring that the grains are steamed in place, preventing excessive or half-cooked grains, discharging acid according to the acidity of the fermented grains, and discharging acid for not less than 5min when the acidity stage of the fermented grains discharged from a pool is more than 4.2. Obtaining fermented grains, and judging whether to supplement boiled water according to the grain steaming effect, the fermented grain moisture and the like;

(3) adding hot water of 85 ℃ into the fermented grains after the fermented grains are taken out of the steamer, stacking for 15 minutes, then dispersing, cooling the fermented grains by using a stubble cooling machine, adding medium-high temperature yeast when the temperature is 18 ℃, and uniformly mixing, wherein the yeast accounts for 20% of the mass of the fermented grains;

(4) fermenting the fermented grains in a cellar, wherein the cellar mud is artificial cellar mud, the water content in the cellar is 52%, the acidity is 3.3, the temperature is 22 ℃, and the fermented grains are fermented for 78 days;

the artificial pit mud is prepared from the following raw materials:

500 parts of Sichuan high-quality red soil and 500 parts of local high-quality loess, and 150 parts of a mixed solution of 13% yellow water, 3% alcohol and 8% caproic acid bacteria by mass fraction.

(5) Distilling the fermented grains, and removing the wine head and the wine tail to obtain the strong aromatic Chinese spirit raw wine.

(6) And (3) storing and ageing the wine body:

firstly, 3 years of jar storage, namely ceramic jar storage and wine storage for three years;

storing in a cave for 3 years, and placing in a pottery jar stored in a yellow rock cave for three years;

and thirdly, storing the semi-finished product in a stainless steel tank area for 4 years, carefully blending, and storing for four years to obtain the finished product of the strong aromatic Chinese spirit.

The production of the strong aromatic white spirit is carried out according to the method, the physical and chemical index inspection and the sensory evaluation are carried out on the high-quality white spirit, and the comparison is carried out with the white spirit produced by the traditional single-grain old five-retort method process.

The results of the physical and chemical index tests are shown in Table 1.

TABLE 1 comparison of results of physical and chemical tests

The evaluation results are shown in Table 2.

TABLE 2 evaluation results

Table 3 shows the contents of metal ions in pit mud used in the present invention

Sample (I)	Sample unit	Local red mud	Sichuan red soil	Local loess
					Lithium ion source	Concentration [ mg/kg]	55.27	79.97	32.09
Beryllium (beryllium)	Concentration [ mg/kg]	3.57	5.10	6.37
					Sodium salt	Concentration [ mg/kg]	6505.28	6182.31	16856.47
Magnesium alloy	Concentration [ mg/kg]	5145.14	9071.59	6097.87
					Aluminium	Concentration [ mg/kg]	58808.17	71279.05	76112.13
Potassium salt	Concentration [ mg/kg]	15545.89	19243.38	23624.45
					Calcium carbonate	Concentration [ mg/kg]	1209.47	1438.05	1721.93
Vanadium oxide	Concentration [ mg/kg]	86.14	130.15	85.65
					Chromium (III)	Concentration [ mg/kg]	159.23	137.42	129.79
Manganese oxide	Concentration [ mg/kg]	651.96	1011.26	438.92
					Iron	Concentration [ mg/kg]	30596.08	41451.70	31014.62
Cobalt	Concentration [ mg/kg]	14.60	20.41	10.18
					Nickel (II)	Concentration [ mg/kg]	32.45	50.26	37.26
Copper (Cu)	Concentration [ mg/kg]	24.81	35.28	24.74
					Zinc	Concentration [ mg/kg]	98.03	143.76	146.88
Gallium (Ga) compound	Concentration [ mg/kg]	111.02	91.63	235.23
					Arsenic (As)	Concentration [ mg/kg]	25.05	35.90	30.77
Selenium	Concentration [ mg/kg]	3.19	3.22	4.09
					Rubidium	Concentration [ mg/kg]	121.08	145.43	117.70
Strontium salt	Concentration [ mg/kg]	109.08	113.63	346.62
					Silver (Ag)	Concentration [ mg/kg]	34.95	1.66	0.44
Cadmium (Cd)	Concentration [ mg/kg]	0.56	0.84	0.32
					Tin (Sn)	Concentration [ mg/kg]	38798.90	45116.71	49330.99
Cesium	Concentration [ mg/kg]	11.40	12.35	5.62
					Barium salt	Concentration [ mg/kg]	561.04	552.93	1342.52
Thallium	Concentration [ mg/kg]	0.76	0.83	0.95
					Lead (II)	Concentration [ mg/kg]	37.57	44.92	46.95
Uranium (U)	Concentration [ mg/kg]	3.59	4.69	2.70

Table 4 shows the number of functional bacteria in pit mud according to the present invention.

TABLE 4 pit mud functional bacteria count

Table 5 shows the physical and chemical indexes of the components of pit mud adopted in the invention compared with the existing pit mud.

TABLE 5 physicochemical indices of pit mud ingredients

The embodiments disclosed in the present invention are within the scope of the claims, and the specific embodiments are only for describing the specific embodiments of the present invention, and the scope of the present invention is not limited to the specific embodiments, and the specific embodiments should not be construed as limiting the scope of the claims.

While certain exemplary embodiments of the invention have been described above by way of illustration only, it will be apparent to those skilled in the art that the described embodiments may be modified in various different ways without departing from the scope of the invention. Accordingly, the foregoing description is illustrative in nature and is not to be construed as limiting the scope of the invention as claimed.

Unless defined otherwise, all academic and scientific terms used herein have the same meaning as is understood by one of ordinary skill in the art to which this invention belongs.

In case of conflict, the present specification, including definitions, will control.

All percentages, parts, ratios, etc., are by weight unless otherwise indicated.

When a value or range of values, preferred range or range of lower preferable values and upper preferable values is given, it should be understood that it specifically discloses any range formed by any pair of any smaller range limit or preferred value and any larger range limit or preferred value, regardless of whether ranges are separately disclosed. Where a range of numerical values is described herein, unless otherwise stated, the range is intended to include the endpoints of the range and all integers and fractions within the range.

When the term "about" or "approximately" is used to describe a numerical value or an end of a range, the disclosure should be interpreted to include the specific numerical value or end points referred to.

The use of "a" and "an" are merely for convenience and to provide a general context for the invention. Unless expressly stated otherwise, this description should be read to include one or at least one.

Claims (6)

1. A brewing method of novel strong aromatic Chinese spirits is characterized by comprising the following steps: the method comprises the following steps:

s1, preparing raw materials:

A. selecting full and mature wheat and sorghum grains, removing impurities from the grains, crushing the grains into 4-6 grains, uniformly mixing the grains with high-quality rice, glutinous rice and corn grits, and steaming the grains;

B. preparing Daqu, namely preparing medium-temperature and high-temperature leaven by taking high-quality soft white wheat as a raw material according to a medium-temperature and high-temperature leaven wrapping and making process, and storing for 3-6 months;

C. preparing aromatic mother lees: producing fermented grains according to five-grain aroma process, collecting the mother grains without wine in a certain amount, sealing and storing in a cellar;

s2, blending: mixing the cellar-out mother grains with grains according to a ratio of 1:4, then stacking for 30-40 minutes, loading into a steamer for 10-15 minutes before loading into the steamer, processing quantitative cooked bran shells, stirring for 2 times, and stirring uniformly;

s3, distilling in a steamer:

filling the materials into a steamer, uniformly spreading the materials, detecting steam, filling the materials into the steamer, and gradually forming a pot shape with a high outer part and a low inner part from the outer side to the inner side;

when the material is scattered in case of tide, no steam leakage or pressure is generated, so that the steam rises uniformly to reach the level of full steam in the steamer, and the pressure in the steamer is not more than 0.08 Mpa;

the time for filling into the steamer is controlled to be 25-30min, and is not less than 25 min;

the white gas which just flows out is non-condensable gas, then the part which flows out firstly is the wine head with high alcohol content, the part which flows out finally is the wine tail, the wine head and the wine tail are separately stored and used for steaming or pouring in the cellar, and the middle part is classified and put in the cellar according to the quality of the wine;

controlling the steam pressure within 0.02Mpa (flowing wine with small fire) in the wine steaming process, wherein the number of wine heads is 0.5 kg-2.5 kg, the flowing speed of the wine is 3 kg/min-5 kg/min, and the alcohol content in a warehouse is ensured to meet the acceptance standard;

the turbid part which just flows out needs to be separately collected for re-steaming, the head part needs to be separately stored in teams for re-steaming or is separately delivered to a designated jar number of a wine base according to the requirement of a company, and the high-degree wine tails are reserved for re-steaming in a steamer or are concentrated in grains, red grains or waste grains for re-steaming;

s4, adding water, spreading for cooling, and mixing with yeast: adding hot water with the temperature of not lower than 80 ℃ into the grain mash discharged from the steamer, stacking for 10-20 minutes, dispersing, cooling the grain mash by using a stubble cooling machine, adding medium-high temperature yeast when the temperature is 18-20 ℃, and uniformly mixing;

s5, fermenting in cellar:

A. the part of the fermented grains higher than the ground is called a cellar cap, the cellar cap is controlled to be 38-42cm, the surface is smooth without edges, so as to seal the cellar;

B. and (3) during the cellar storage and in the middle of the cellar storage, spraying and moisturizing the cellar wall by using a culture solution (25 Kg of warm boiled water is added into 25Kg of culture solution at the temperature of not higher than 50 ℃ in each cellar, and the temperature of the diluted culture solution is ensured to be 25-30 ℃) diluted by warm boiled water in the next cellar, so that the middle and upper layers are sprayed one by one until the fermented grains are in a flat pool. And the position of 18-20 cm of the mouth of the wine head spraying pool with the height of about 1.9-2.1Kg is used for inhibiting the growth of harmful bacteria such as mould at the mouth of the pool, and the wine head is sprayed for 3-4 times in each pool;

C. uniformly spreading a layer of cooked bran on the surface of the grains before and after cellar sealing, wherein each pool is 7-8 kg;

D. when the cellar is sealed, whether the chemical fiber cloth leaks air or not is noticed;

E. chemical fiber cloth is laid on the pond ridge, the width of the pond ridge is not less than 10cm, the lower part of the pond ridge is filled with thin paste cellar sealing mud, the upper part of the pond ridge is filled with the cellar sealing mud to the flat pond ridge, the surface layer needs to be polished, and the thickness of the pond ridge is not less than 8 cm;

F. when the fermented grains are put into the pit, measuring and recording the current layer temperature of each retort shift, inserting a temperature meter rod into the bottom fermented layer in the pit before the next day after sealing, and recording the initial temperature so as to know the temperature rise fermentation condition of the fermented grains in the pit;

G. the double wheel bottom is marked by delta (one delta is marked at the double wheel bottom of each grab bucket, and corresponding records are made on an original record table by characters in a special method;

fermenting the fermented grains mixed with the yeast in a semi-mud semi-brick cellar for 90 days at the highest temperature of 36-40 ℃;

s6, repeating S2 batching operation and S3 retort distillation process operation according to the process requirements of a strong-flavor continuous grain method after the mother grains are taken out of the cellar, taking finished wine according to the requirements of pinching heads and removing tails and quality wine taking during wine flowing, warehousing and storing in a grading manner, steaming grains for 60-65 minutes after the wine is taken out, and repeating S4 and S5 circulating operation after the wine is taken out of the retort;

s7, storing the produced base wine for more than 3 years, carrying out wine body seasoning and blending according to quality grade and quality characteristics, and storing for more than half a year to obtain the finished product.

2. The brewing method of the novel Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: when pit mud is cultured, the method comprises the following steps:

a1, selecting high-quality Sichuan laterite and local loess, pulling the selected place with a vehicle, piling up flatly, removing impurities, air-drying, finely grinding, and spreading on the ground;

a2, mixing the processed Sichuan red soil and local loess according to the mass ratio of 1:1, adding yeast powder accounting for 3% of the total mass, and uniformly stirring to stack the materials into a square with a proper height;

a3, immediately performing wet mixing after dry mixing, sprinkling a mixed solution of 15% by mass of yellow water, 2% by mass of alcohol and 10% by mass of caproic acid bacteria to the mixed materials, adding a proper amount of hot water, and stirring while sprinkling the mixed solution to ensure full stirring;

a4, uniformly stirring, stacking, covering with plastic cloth, sealing to avoid contamination of bacteria and water loss, fermenting at 30-33 deg.C for 25 days;

a5, after a fermentation period, sampling to detect physicochemical properties, adjusting and determining the specific dosage of caproic acid bacteria liquid, alcohol, yellow water and yeast powder required by secondary culture according to an index detection result, fully mixing the ingredients with fermented pit mud and a proper amount of hot water, and then stacking and fermenting again at 30-33 ℃ for at least 25 days to ensure that mud odor and pathogenic odor in the pit mud can be fully removed, and part of nutrient substances are enriched in the culture process;

a6, detecting the fermentation sludge after two culture periods to adjust and determine the dosage of the ingredients required by the third culture, adding 3% caproic acid bacterial liquid, and stacking and fermenting again for at least 25 days;

a7, spraying hot water at 85 ℃ around the opening seal to reduce the infection of mixed bacteria, sampling and detecting physical and chemical indexes, identifying the quality standard and grading of pit mud according to the detection result, and stirring and uniformly mixing the fermented pit mud before pit pasting to finish the preparation.

3. The brewing method of the novel Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the pH value of the pit mud is 4.5-5.

4. The brewing method of the novel Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the improved culture of the brewing functional microbial community comprises the following steps:

b1, extracting wine-making microorganisms of Sichuan aged cellar mud, wine-making microorganisms of Huaihe northern aged cellar pools and wine-making microorganisms of Yingjia native aged cellar;

b2, inoculating the brewing microorganisms into a yellow water culture solution with the pH value of 5.0-6.0, and adding 3-5% of ethanol for culture;

b3, after the culture is finished, the functional microbial community metabolite meets the production requirement;

and B4, spraying the cultured culture solution rich in the functional bacteria and the metabolites thereof from the upper part of the cellar pool to the fermented grains with yellow water pumped out from the cellar, and carrying out manual intervention fermentation.

5. The brewing method of the novel Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the raw material process adopts a method of combining a single-grain process and a multi-grain process, and comprises the following steps:

c1, selecting five grains of wheat, sorghum, rice, sticky rice and corn as main production raw materials;

c2, adopting the production method of the Jianghuai pie strong aromatic Chinese spirits, namely the 'mixed steaming and mixed burning five-old rice steamer' process.

6. The brewing method of the novel Luzhou-flavor liquor as claimed in claim 1, wherein the brewing method comprises the following steps: the method for storing the Luzhou-flavor liquor in a distributed manner by ageing 3+3+4 for 10 years comprises the following steps:

d1, storing in a normal-temperature pottery jar for 3 years; the pottery jar has oxidation and adsorption effects, contains abundant metal ions, and is helpful for promoting the raw wine to remove impurity and alcohol after three years of storage;

d2, storing the 3-year yellow cave in a cave, and placing the pottery jar in the yellow cave for three years; the constant temperature and humidity in the yellow rock cave are favorable for aging, oxidation, reduction and aroma generation of the wine body, and the wine body can be better refined by hammering for aging and aroma generation after being stored in the cave for three years;

d3, storing in an open wine tank for 4 years; after the wine is carefully blended by a master team, the wine is stored for four years, so that the wine body is more harmonious and softer, and the wine body is fully blended.