Preparation of artificial pit mud for improving aged aroma of aroma type white spirit

Abstract

The invention discloses an artificial pit mud preparation method capable of improving the stale flavor of highly-concentrated fragrance white spirit, which comprises the following steps: mixing qualified bran, water, yellow water and sodium acetate in a proper proportion, and filling the mixture in a fermentation tank for sterilization; and when the temperature of the materials in the fermentation tank drops to 36 DEG C, adding a proper amount of aged pit mud and a Daqu drug into the fermentation tank, uniformly mixing the material and the aged pit mud and the Daqu drug, adjusting the pH value, covering the surface of material liquid with grease for isolating the material liquid from oxygen, standing the materials in the fermentation tank at 32 to 35 DEG C for anaerobic culture for 72 hours, taking out a bacterium solution, adding yellow mud, peat, vinasse squeezed fluid, the Daqu drug, pit surface mud and bean dreg powder in a proper proportion into the bacterium solution, culturing the mixture at room temperature for 7 to 10 days after uniform mixing, grinding bacterium mud, adding a certain amount of double bottom grains, the Daqu drug and ending beer, stacking the materials after uniform mixing for natural fermentation at normal temperature for 30 to 40 days, and obtaining the artificial pit mud. The 'aging degree' of the artificial pit mud is the same as that of aged pit mud naturally aging for more than 10 years, and the stale flavor of the freshly brewed liquor is the same as that of white spirit stored for more than three years in a ceramic jar.

Description

technical field [0001] The invention relates to a method for preparing pit mud for brewing Luzhou-flavor liquor, in particular to an artificial pit mud preparation method capable of improving the aging aroma of Luzhou-flavor liquor. technical background [0002] Aged aroma is an important evaluation index to identify the quality of liquor. The greater the aged aroma, the better the wine. Compared with other flavors, the aged aroma of baijiu is very special and difficult to achieve. Under the current technical conditions, the aged fragrance can only be produced by the physical and chemical action of the liquor stored in the pottery jar slowly and for a long time. This method must require a longer storage time. Generally speaking, wines that have been stored for more than three years begin to have an aged aroma. The longer the storage period, the greater the aged aroma. Therefore, to meet the standard of good wine, the original wine must be stored in containers for at least ...

AI Technical Summary

Problems solved by technology

However, through the overall replication of the "old cellar mud functional flora" in the old cellars that produce aged-flavor wines and the material environment they depend on, gradually expand the cultivation to speed up the aging of the artificial cellar mud, thus giving the Luzhou-flavor type The aging aroma of liquor has not yet found a feasible solution

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