CN115141698A

CN115141698A - Cellar-in-cellar fermentation container and cellar-in-cellar compound fermentation method

Info

Publication number: CN115141698A
Application number: CN202210896006.6A
Authority: CN
Inventors: 李彦中; 刘永东; 张娟; 吴玲
Original assignee: Sichuan Jiangkou Jiulongding Liquor Co ltd
Current assignee: Sichuan Jiangkou Jiulongding Liquor Co ltd
Priority date: 2022-07-27
Filing date: 2022-07-27
Publication date: 2022-10-04

Abstract

The invention discloses a cellar-in-cellar fermentation container and a cellar-in-cellar compound fermentation method. A cellar-in-cellar fermentation container comprises a cellar pool and a cellar mud container movably arranged in the cellar pool. The inner wall and the bottom of the pit are coated with pit mud, and the pit mud container comprises a base plate, a reticular sleeve and a cover; netted sleeve sets up on the chassis, and the lid sets up at netted sleeve top, and the lower part hole from the top down aperture of the netted sleeve of cellar for storing things mud container diminishes gradually.

Description

Cellar-in-cellar fermentation container and cellar-in-cellar compound fermentation method

Technical Field

The invention relates to the technical field of white spirit brewing, in particular to a cellar-in-cellar fermentation container and a cellar-in-cellar compound fermentation method.

Background

Most of white spirit brewing is solid state fermentation, and the main product is ethanol. Analysis and detection show that most of the white spirit is ethanol and water, and also contains other fragrant substances accounting for 2% of the total amount. The wine is different from alcohol in the amount and the proportion of the aromatic substances in the wine, and has a unique style. The flavor substances in the white spirit mainly comprise alcohols, esters, aldehydes, ketones, aromatic compounds and the like.

The production principle of various wineries of the strong aromatic koji wine is the same, and the processes of mud cellar, solid fermentation, continuous vinasse mixing and steaming and the like are adopted. But has differences in grain-grain mixture ratio and grain-grain continuous method, the method can be roughly divided into: a cellar-running process, a cellar-storing process and a five-pot process. The fermentation method is characterized by comprising the steps of taking grains as raw materials, taking high-temperature Daqu as a saccharification leavening agent, fermenting in a mud pit solid continuous vinasse way, and steaming and storing in a solid state. The pit mud is the basis of fermentation, and the pit mud contains rich beneficial microbial floras which mainly comprise caproic acid bacteria. During the fermentation process, the microorganisms are associated and interacted, and the nutrient substances in the fermented grains are utilized to generate acid and ester.

The existing brewing of the strong aromatic Chinese spirits has the phenomena of low liquor yield and low high-quality liquor, the prior art adopts a double-bottom technology to improve the high-quality liquor yield, adopts a Xiaoqu process to brew liquor, adopts a Daqu process to prepare fermented grains and adopts a shisha process to improve the liquor yield, but the prior brewing of the strong aromatic Chinese spirits does not fundamentally solve the bottleneck of the brewing of the Chinese spirits.

Disclosure of Invention

The invention aims to provide a cellar-in-cellar compound fermentation method which has the advantages of accurate temperature measurement and rapid alarm.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a cellar-in-cellar fermentation container comprises a cellar pool and a cellar mud container movably arranged in the cellar pool. The inner wall and the bottom of the pit are coated with pit mud, and the pit mud container comprises a base plate, a reticular sleeve and a cover; the netted sleeve is arranged on the base plate, and the cover is arranged at the top of the netted sleeve.

As a preferred technical scheme, the pore diameter of the lower part of the reticular sleeve of the pit mud container is gradually reduced from top to bottom.

As a preferred technical scheme, the preparation of the pit mud container comprises the following processes:

firstly, mounting and fixing a mesh sleeve on a base plate, putting a layer of pit mud at the bottom of an interlayer of the mesh sleeve, pressing the pit mud, then driving bamboo chips for fixing the pit mud, repeating the operation until the pit mud is completely filled, covering the pit mud, and tightly beating the pit mud on the inner wall and the outer wall of a pit mud container; after the cellar mud is filled, uniformly spraying wine tails and yellow water on the inner wall and the outer wall of a cellar mud container, and uniformly scattering a layer of medium-high temperature yeast powder on the surfaces of the inner wall and the outer wall.

As a preferred technical scheme, the preparation of the yellow water sprayed on the pit mud container comprises the following processes:

(1) Pretreatment of yellow water: selecting yellow water in a pit with good fermentation state, wherein the content of caproic acid bacteria in the yellow water is 10 ⁵ ～10 ⁶ cfu/mL, stirring the yellow water uniformly;

(2) Adding an acid removal agent into the weighed yellow water to keep the pH value of the yellow water at 5-5.5; stirring uniformly, pouring into a fermentation tank, adding cold water into the tank, and keeping enough exhaust part which is about 1/10 of the tank body;

(3) Sealing the fermentation tank, and fermenting at constant temperature of 36 deg.C for 7-10 days.

As an optimal technical scheme, the preparation of the pit mud filled in the pit and the pit mud container comprises the following processes:

(1) Preparing pit mud bacterium liquid:

weighing 25kg of old cellar mud into a 100kg stainless steel barrel, and adding 30kg of boiled water into the barrel to be uniformly stirred;

adding 15kg of boiled water into a clean fermentation tank, and pouring each part in the tank;

cooling boiled water to about 40 ℃, placing fermented grains on a bamboo sieve, placing the bamboo sieve in the cooled boiled water, elutriating the fermented grains to ensure that elutriation liquid is uniformly mixed, and putting the fermented grains into hands to have granular sensation of starch;

weighing 10 parts by weight of elutriation liquid, 15 parts by weight of yellow water, 17.5 parts by weight of medium-high temperature Daqu powder, 0.06 part by weight of beef extract and 0.089 part by weight of ammonium carbonate, putting the mixture into a jar, and uniformly stirring the mixture;

adding cold water to adjust the temperature to 35-36 ℃, and then adjusting the pH value of the fermentation liquor to 5-6;

adding 2.5 weight parts of alcohol, sealing and fermenting at constant temperature for more than 10 days.

(2) Manufacturing pit mud:

spreading powdered clay on the sterilized ground, sprinkling alcohol with the mass of 1.25% of that of the clay on the clay for sterilization, uniformly mixing, spreading the uniformly mixed clay, adding fermented grains with the mass of 1.25% of that of the clay, medium-high temperature Daqu with the mass of 2.0% of that of the clay, soybean meal powder with the mass of 1.25% of that of the clay, uniformly mixing, adding pit mud bacteria liquid with the mass of 3.5% of that of the clay, stepping to soft, and placing in a pit for sealed fermentation for one month.

As a preferred technical scheme, the method comprises the following steps:

moistening grain raw materials, wherein the grain raw materials comprise 36% of sorghum, 18% of rice, 22% of glutinous rice, 8% of corn and 16% of wheat in parts by weight;

adding chaff shells into the grain raw materials and uniformly stirring to form grain slag, wherein the adding amount of the chaff shells is 35 percent of the weight of the mixed grain; steaming the bran shells for more than 30 minutes in a steamer before the bran shells are mixed with grains, and removing the taste of raw bran;

dividing the fermented grains obtained in the previous round into red grains and grains, and adding grain residues into the grains for mixed combustion for 1-2 h;

spreading and airing the vinasse obtained after the mixed combustion, adding the crushed Daqu, uniformly mixing to form fermented grains, and fermenting in the cellar-in-cellar fermentation container of any one of claims 1-5; keeping the temperature of the grain slag in the cellar at 22 ℃, wherein the weight ratio of the grain slag to the grain tank is 1; the amount of the Daqu added into the vinasse is 22 percent of the weight of the grain residue;

the fermentation period is 60 days, and the fermentation is carried out for 120 days at the bottom of the double round.

As a preferred technical scheme, when the fermented grains are placed in a fermentation container in a cellar, each layer of fermented grains are uniformly distributed and then slightly stepped by feet, and the surface of the fermented grains is tightly beaten by an iron shovel after the fermented grains are placed in the cellar, and the surface is kept smooth.

Drawings

FIG. 1 is a schematic structural diagram of a fermentation vessel in a cellar.

Wherein the reference numbers are as follows: 1-pit; 2-pit mud container.

Detailed Description

The present invention aims at overcoming the defects of the prior art and providing a cellar-in-cellar duplex fermentation method, which is further detailed in the following by combining with the embodiment.

Example 1

As shown in figure 1, the cellar-in-cellar fermentation container comprises a cellar pool and a cellar mud container movably arranged in the cellar pool. The inner wall and the bottom of the pit are coated with pit mud. The pit mud container comprises a base plate, a reticular sleeve and a cover; the netted sleeve is arranged on the base plate, and the cover is arranged at the top of the netted sleeve.

Furthermore, the netted sleeve is a double-layer netted sleeve made of stainless steel, and pit mud is filled in an interlayer of the double-layer netted sleeve and is compressed tightly.

Furthermore, when pit mud is filled in the interlayer of the reticular sleeve, bamboo chips can be used for assisting in fixing.

The specific process is as follows: install earlier netted sleeve on the chassis fixedly to put into one deck cellar for storing things mud in netted telescopic intermediate layer bottom, and compress tightly, squeeze into the bamboo chip of fixed cellar for storing things mud again, repeat this operation and fill completely to cellar for storing things mud, cover, then clap tightly cellar for storing things mud container inside and outside wall cellar for storing things mud.

After the cellar mud is filled, uniformly spraying wine tails and yellow water on the inner wall and the outer wall of a cellar mud container, and then uniformly scattering a layer of medium-high temperature yeast powder on the surfaces of the inner wall and the outer wall.

Specifically, the preparation of the yellow water sprayed on the pit mud container comprises the following steps:

(1) Pretreatment of yellow water: selecting yellow water (the relative abundance of caproic acid bacteria is 23.56%) in a pit with good fermentation state, and uniformly stirring the yellow water;

(2) Adding an acid removal agent into the weighed yellow water to keep the pH value of the yellow water at 5-5.5; stirring uniformly, pouring into a fermentation tank, adding cold water to the tank, and keeping enough exhaust part which is approximately 1/10 of the tank body;

(3) Sealing the fermentation tank, checking an exhaust valve, and fermenting at constant temperature of 36 deg.C for 7-10 days.

It is worth particular emphasis that the yellow water in this example is Jiangkou alcohol Laojiao yellow water.

Further, the preparation of the pit mud filled in the pit and the pit mud container comprises the following processes:

(1) Preparing pit mud bacterium liquid:

1.25 kg of old cellar mud is weighed in a 100kg stainless steel barrel, and 30kg of boiled water is added in the barrel to be uniformly stirred. The old pit mud is Jiangkouchun old pit mud (the relative abundance of caproic acid bacteria is 28.12%).

2. Adding 15kg of boiled water into a clean fermentation tank, and pouring each part in the tank.

3. Cooling boiled water to about 40 ℃, placing the fermented grains on a bamboo sieve, placing the bamboo sieve in the cooled boiled water, elutriating the fermented grains to ensure that the elutriation liquid is uniformly mixed, and putting the fermented grains into a hand to have granular sensation of starch.

4. Weighing 10kg of elutriation liquid, 15kg of yellow water, 17.5kg of medium-high temperature Daqu powder, 0.06kg of beef extract and 0.089kg of ammonium carbonate, putting the mixture into a jar, and uniformly stirring the mixture;

adding 2.5kg of alcohol, sealing the opening of the fermentation cylinder with a hard film and a rubber rope, and fermenting for more than 10 days at constant temperature.

(2) Manufacturing pit mud:

In this embodiment, the fermented grains are filled in the pit and the pit mud container for fermentation, and the pit mud container is located below the upper-layer waste grains in the pit. When fermented grains are started each time, the upper layer of the fermented grains are taken out, the pit mud container is lifted out by a crane, and the cover is opened to take out the internal fermented grains.

Further, the cellar-in-cellar compound fermentation method comprises the following steps:

adding bran shells into the grain raw materials, and uniformly stirring to form grain slag, wherein the adding amount of the bran shells is 35% of the weight of the mixed grain; the bran shells need to be steamed in a steamer for more than 30 minutes before being mixed with grains, so that the taste of raw bran is removed.

The grain slag is steamed and boiled for 2 to 4 hours by adopting a mixed steaming slag-continuing method. The mixed steaming residue-continuing method is to divide fermented grains in the previous round into red grains and grains; adding Daqu into red vinasse, steaming to obtain wine, and discarding vinasse. Adding grain slag into the grain tank for mixed burning.

Spreading and airing the vinasse obtained after the mixed combustion, adding the crushed Daqu, uniformly mixing to form fermented grains, and putting the fermented grains into a cellar-in-cellar fermentation container for fermentation; the entry temperature was maintained at 22 ℃. Wherein the weight ratio of the grain slag to the grain tank is 1; the amount of the Daqu added into the vinasse is 22 percent of the weight of the grain residues.

When the fermented grains are put into a fermentation container in a cellar, slightly treading each layer of fermented grains by feet after the fermented grains are uniformly distributed, beating the surface of the fermented grains tightly by an iron shovel after the fermented grains are put into the cellar, and keeping the surface smooth;

sealing and fermenting: covering the fermented grains by using pit mud in a circle from the edge to the middle, tightly beating the fermented grains and the pit mud by using a shovel, and finally, flattening the surface of the pit mud, wherein the fermentation period is generally 60 days, and the bottom of each round is fermented for 120 days;

b, pit management: the cellar for storing things mud surface is drenched with wet mop every morning, and the reuse shovel is clapped tightly the cellar for storing things mud, prevents the season check, and is higher when the temperature, or ventilates and need cover the cellar for storing things mud with the film when great, prevents that the cellar for storing things mud season check, and the fermentation goes wrong.

The fermentation process of the embodiment has the following characteristics in design:

the pit-in-pit structure in the embodiment increases the contact area between pit mud and fermented grains in the fermentation process, so that microorganisms in the pit mud can be better metabolized by the fermented grains, and the wine yield is improved to a certain extent.

The main fragrant substance of the strong aromatic Chinese spirits is ethyl caproate, the ethyl caproate is generated by caproic acid and ethanol under the action of enzyme, the caproic acid bacteria enables the alcohol and the acetic acid to generate butyric acid, and the butyric acid is combined with the alcohol to generate caproic acid. The pit mud used in the pit-in-pit compound fermentation technology is rich in excellent caproic acid bacteria and clostridium, so that by adopting the fermentation mode, high-quality wine produced by the double-wheel bottom can be obtained if the double-wheel bottom is adopted, high-quality fermented grains in a pit mud container can also be obtained, the direct contact area between the middle fermented grains and the pit mud can also be increased, and the high-quality wine yield of the fermented grains in the middle layer can also be improved. Therefore, the high-quality wine rate in one cellar can be improved by 2-3 times. Meanwhile, the ethyl caproate in the wine body can be improved by about 10 percent, thereby improving the quality of the wine.

The water content of the fermented grains in the cellar of the general strong aromatic Chinese spirits is controlled to be about 55 percent, and the higher the number of layers of the fermented grains, the higher the water content of the fermented grains in the cellar, namely the so-called ladder water. However, the main component in the interlayer of the pit mud container of the pit-in-pit structure is pit mud, the pit mud is soaked in yellow water in the middle and later stages of fermentation, so that the pit mud is softened, a large amount of pit mud can be mixed into fermented grains in the fermentation process, and finally the mud taste is presented in the wine body, so that the pit-entering water of the fermented grains is controlled to be not less than 53% in summer and not less than 52% in winter. Meanwhile, the pore diameter of the lower part of the reticular sleeve of the pit mud container is gradually reduced from top to bottom. Thereby reducing the leaching amount of pit mud.

Generally, fermented grains enter a cellar with low moisture, so that the temperature is relatively quickly increased, the fermented grains do not react completely, the utilization rate of grains is low, and the quality of wine is poor. In this application, through adding the great chaff shell of proportion in raw materials grain for the gas permeability is better when evaporating grain, and grain evaporates more thoroughly, and starch inflation is better, thereby ensures under the prerequisite of entering the cellar for storing things moisture on the low side, and the groove unstrained spirits also can react better. However, the addition of more bran shells can cause obvious bran flavor in the wine, and the early fermentation of the fermented grains can be too fast, the later aroma production is reduced, and finally the wine quality is poor. In the embodiment, the pit mud after treatment eliminates bran odor through the metabolism of microorganisms. And the abundance of dominant microorganisms such as caproic acid bacteria, lactic acid bacteria, clostridium and the like is high, so that a large amount of fermented grains are utilized for metabolism in the temperature rise stage.

In the embodiment, due to the cellar-in-cellar structure, compared with the traditional cellar pool structure, the amount of the fermented grains mixed in the cellar mud is larger in the fermentation process, so that the stink smell of the cellar mud in the fermented grains needs to be solved, and otherwise, the quality of the wine is influenced. In the embodiment, under the action of pit mud, substances which produce mud fishy smell in the fermented grains are subjected to metabolic reaction, so that the mud fishy smell is eliminated. As the microbial metabolism in the pit mud is a complex reaction process, the 4-methylphenol is the main pit mud odor substance. Through analysis, the microorganisms with high abundance metabolize 4-methylphenol, thereby eliminating the odor of pit mud. Meanwhile, the content of kafirin in the fermented grains after the pit mud treatment is relatively high, so that the fermented grains are combined with part of small molecule gas, and the odor of the pit mud is eliminated.

The preparation of the yeast for making hard liquor described in this example is a conventional technical means, and specifically includes the following steps: raw materials: the sensory requirements of wheat (moisture is about 14%, and starch content is more than 60%) are as follows: normal color, full granules, no worm damage and no mildew.

Moistening wheat: sweat on the surface, hard inner core band, no tooth staining due to mouth bite, crisp sound

No sweat collection: low water temperature

Absence of sound of biting: the wheat is wetted at the temperature of over 80 ℃ for not less than 2 hours.

Crushing: the heart is rotten, the skin is not rotten, and the plum petals or the gardenia petals are rotten, so that the growth and the propagation of microorganisms are facilitated.

Mixing with water at normal temperature, controlling the wheat flour thickness ratio at 3:2, and the water content before stacking and moistening below 40%, so as to achieve the purpose of kneading into dough by hand without sticking to hand, and having a small amount of water stain on the surface of palm. The temperature, the humidity, the production season and other specific conditions of the factory building are determined.

Stacking and moistening: the wheat flour which is evenly mixed with the materials fully and evenly absorbs moisture, so that the moisture of all parts of the yeast for making hard liquor is consistent in the pressing process, meanwhile, the surface of the pressed yeast for making hard liquor is smoother, the tightness is consistent, and the moisture loss, the temperature change and the hypha maturation consistency of each yeast for making hard liquor and different parts of the same yeast for making hard liquor are facilitated in the fungus cultivation process.

And (3) pressing and forming: the yeast embryo has smooth surface, is elastic when pressed by fingers, has the quality of 6-8kg, has approximately the same thickness as each yeast embryo, has too fast water dissipation, too early and too thick temperature rise and too slow water dissipation if being too thin, can not disperse water in the yeast embryo, causes no dryness in the yeast core, and has uneven growth and reproduction of microorganisms, which can influence the final saccharification capacity, fermentation capacity and enzyme activity of the yeast. And the time from the machine-shaping to the indoor yeast-setting is not more than two minutes, so that the moisture loss on the surface of the yeast embryo is prevented.

Putting the yeast in a room: the method is characterized in that a bran shell of not less than 10cm is paved on the ground, a finger-width gap is reserved between the yeast embryos, a gap of about 10cm is reserved between the yeast embryos and a wall, the protruding surface of each yeast embryo is in plane contact with the other yeast embryo, the minimum surface of each yeast embryo is close to the wall, the yeast is placed while the straw curtain is covered, and the window and the doorway are covered by one layer more, so that the uneven water loss is prevented.

The cultivation of the yeast for making hard liquor is characterized by that it uses the measures of turning over yeast, properly regulating temp. and humidity in yeast room and changing air in yeast room to control temp. rise of yeast blank and loss of water content so as to make the beneficial microorganism grow well.

The change rule of fermentation temperature is as follows: the front is slow, the middle is stiff, and the back falls slowly.

After the fermented grains are placed in the fermentation room, along with the rise of temperature, relatively large moisture is formed in the fermentation room, doors and windows are opened and closed in time according to the temperature and the size of moisture, moisture is discharged, temperature is controlled, and the moisture is discharged to discharge more CO ₂ And water vapor, introducing fresh oxygen. When the tide should be discharged for a short time, the temperature of the product is prevented from dropping, and the temperature is controlled to slowly rise. When the product temperature rises to about 40 deg.C, hypha (white spot, mainly Rhizopus oryzae, and water on the surface of the koji blank volatilizes according to the rise of temperature, the koji blank is covered with straw mat, and the water on the surface is kept high)

The yeast turning method comprises the following steps: turning over the bottom, turning over the middle at the periphery, and turning over the periphery in the middle; turning the song for the first time, putting the song on a solid laying surface, and placing the song in a # -shape, wherein the temperature and the moisture of the song are adjusted for the first time, so that the song is heated and the moisture is dissipated, and hyphae are consistent; the second turning is to adjust the temperature and moisture of each yeast blank to make the temperature, moisture and hypha overgrowth degree consistent. And the third turning is mainly to adjust the temperature, the moisture content is reduced uniformly, and the koji blank is prevented from being cooled, so that aspergillus niger and aspergillus flavus grow in the koji removing core. The first time of turning over the yeast is 5-8 days, the second time of turning over the yeast is 14-18 days, and the third time of turning over the yeast is 18-22 days, which are determined according to the specific conditions of the temperature and the moisture of the yeast.

In the whole culture process, the microorganisms growing in the yeast blank are different, the mold is in the early stage, the yeast is propagated in large quantity, the temperature of the yeast blank is quickly raised in the middle and later stages, generally exceeds 40-45 ℃, so that the yeast is partially dead, and the mold and bacteria are mainly contained in the yeast. Because the early-stage yeast microorganism is most abundant in propagation and the temperature is extremely easy to increase, if the temperature is not controlled in time, a large amount of bacteria are propagated; later stage microorganism reproduction is slower, water content is reduced gradually, temperature is reduced, and beneficial microorganisms can not grow fully.

Sensory evaluation of koji: 1, fragrance: has special flavor of koji, and no acid odor and other foreign flavor.

The surface color is gray and white spots on the surface, and the smooth and non-coating or flocculent gray and black fungus clumps are avoided, wherein the smooth and non-coating is caused by insufficient water adding during material mixing or too long placement on a trolley, too fast water loss after the trolley enters a room, or too coarse crushing of raw materials, and the surface of the yeast blank is dried before the raw material is not coated, so that microorganisms can not reproduce. The flocculent gray black fungus clumps are caused by too close yeast, difficult volatilization of water and untimely yeast turning.

Thickness of the curved skin: the thinner the yeast skin is, the better the yeast skin is, the Qu Pi is too thick because the temperature is too fast after the yeast skin enters a house, the water evaporation is too fast, or the pressed yeast blank is placed outdoors for a long time, the water evaporation on the surface is too much, or the yeast powder is too coarse, so that the water on the surface cannot be maintained, and the microorganisms cannot grow and reproduce normally.

Section color: the cross section of the yeast should have hypha growth, and is white in lard, or has a few yellow spots and red spots.

Standard of Daqu: has pure and full-bodied yeast fragrance, no acid, mould taste and abnormal fragrance, good clothes hanging, thick and strong hypha, regular section, compact hypha, thin skin, no wind and fire circles, light yellow or grey white section with a small amount of red and yellow spots. The water content is less than 15 percent.

Warehousing and aging: and (3) conveying the cultured Daqu to a yeast bank, and standing for 3-6 months to further dissipate the moisture of the yeast embryo to about 15% so as to achieve the conditions required by wine brewing and fermentation.

In the embodiment, the relative ratio of the dominant microorganisms in the prepared bacterial sludge is shown in the following table;

the liquor yield of the mixed distilled liquor of the fermented grains and the grain residues in the embodiment is as follows: 50 percent.

The wine index is as follows:

item	Index (I)
		Alcohol content (% vol)	68.0
Solid (g/L)	0.12
		Total acid (g/L)	0.96
Total esters (g/L)	5.21
		Hexanoic acid ethyl ester (g/L)	5.10
Total amount of acid ester (mmol/L)	80.4
		Hexanoic acid+ hexanoic acid ethyl ester (g/L)	5.9

Comparative example 1

The difference between this example and example 1 is that in this example, the bran husk was added at 25% of the weight of the grain residue.

In the comparative example, the addition of the bran shells is too small, which leads to poor starch swelling effect, and the wine quality is poor due to incomplete metabolism caused by low pit entry moisture.

The liquor yield of the mixed distilled liquor of the fermented grains and the grain residues in the embodiment is as follows: 38 percent

The wine has the following indexes:

comparative example 2

The difference between this example and example 1 is that the bran husk was added in an amount of 40% by weight of the grain residue in this example.

In the comparative example, the quality of the wine is poor, the wine has obvious bran taste, and the amount of bran is excessive.

The yield of the mixed distilled liquor of the fermented grains and Liang Zha in the embodiment is as follows: 51 percent

The wine index is as follows:

item	Index (I)
		Alcohol content (% vol)	63
Solid (g/L)	0.09
		Total acid (g/L)	1.58
Total esters (g/L)	4.02
		Hexanoic acid ethyl ester (g/L)	4.10
Total amount of acid ester (mmol/L)	68.7
		Hexanoic acid + ethyl hexanoate (g/L)	4.78

The invention is well implemented in accordance with the above-described embodiments. It should be noted that, based on the above structural design, in order to solve the same technical problems, even if some insubstantial modifications or colorings are made on the present invention, the adopted technical solution is still the same as the present invention, and therefore, the technical solution should be within the protection scope of the present invention.

Claims

1. The utility model provides a cellar for storing things fermentation container in cellar for storing things which characterized in that, includes cellar for storing things pond and the mobile cellar for storing things mud container that sets up in cellar for storing things pond. The inner wall and the bottom of the pit are coated with pit mud, and the pit mud container comprises a base plate, a reticular sleeve and a cover; the netted sleeve is arranged on the base plate, and the cover is arranged at the top of the netted sleeve.

2. The cellar fermentation container of claim 1, wherein the lower pores of the mesh sleeve of the cellar mud container become smaller from top to bottom.

3. The cellar fermentation container in the cellar as claimed in claim 1, wherein the preparation of the cellar mud container comprises the following processes:

4. The cellar-in-cellar fermentation container of claim 3, wherein the preparation of the yellow water sprayed on the cellar mud container comprises the following processes:

5. The cellar-in-cellar fermentation container of claim 5, wherein the preparation of the cellar mud filled in the cellar pool and the cellar mud container comprises the following processes:

(1) Preparing pit mud bacterium liquid:

cooling boiled water to about 40 ℃, placing fermented grains on a bamboo sieve, placing the bamboo sieve in the cooled boiled water, elutriating the fermented grains to ensure that elutriation liquid is uniformly mixed, and putting the fermented grains into hands to have granular feel of starch;

(2) Manufacturing pit mud:

spreading powdered clay on the sterilized ground, sprinkling alcohol accounting for 1.25% of the mass of the clay on the clay for sterilization, uniformly mixing, spreading the uniformly mixed clay, adding fermented grains accounting for 1.25% of the mass of the clay, medium-high temperature yeast accounting for 2.0% of the mass of the clay and soybean meal powder accounting for 1.25% of the mass of the clay, uniformly mixing, adding pit mud bacterial liquid accounting for 3.5% of the mass of the clay, stepping to soft, and placing in a pit for sealed fermentation for one month.

6. A cellar-in-cellar compound fermentation method is characterized by comprising the following steps:

adding bran shells into the grain raw materials, and uniformly stirring to form grain slag, wherein the adding amount of the bran shells is 35% of the weight of the mixed grain; steaming the bran shells for more than 30 minutes in a steamer before the bran shells are mixed with grains, and removing the taste of raw bran;

dividing the fermented grains obtained in the previous round into red grains and grains, and adding grain residues into the grains for mixed combustion for 2-4 h;

spreading and airing the vinasse obtained after the mixed burning, adding the crushed Daqu, uniformly mixing to form fermented grains, and putting the fermented grains into the cellar fermentation container of any one of claims 1-5 for fermentation; keeping the temperature of the grain slag in the cellar at 22 ℃, wherein the weight ratio of the grain slag to the grain tank is 1; the amount of the Daqu added into the vinasse is 22 percent of the weight of the grain residue;

7. The compound fermentation method of cellar-in-cellar as claimed in claim 6, wherein when putting into the fermentation container, each layer of fermented grains is slightly treaded with foot after being uniformly distributed, and the surface of the fermented grains is tightly beaten with an iron shovel after putting into the cellar, and the surface is kept smooth.