Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor

Abstract

The invention discloses a method for preparing an esterifying solution required in culture of cellar mud for Luzhou-flavor liquor, relating to the technical field of brewing. In the method, an outstanding technology for preparing the eserifying solution required in the culture of the cellar mud by scientific material selection and compatibility is adopted, and the method comprises the steps of: mixing and stirring 30kg of polysaccharide nutrient solution, 20kg of double-bottom fermented mash, 12kg of inorganic salt solution and 6.7kg of medium-quality Qu liquor with the alcoholic content of 60-62%, regulating a PH value to be 6.0-6.5 by using ammonia water and sodium hydroxide to prepare a culture solution, adding 12kg of flavor-producing active-dried-yeast activated bacteria solution, 14kg of aged cellar mud at the bottom of a cellar and 16kg of wheat yeast powder in the culture solution, then inoculating, stirring to prepare an inoculating solution, and subjecting the inoculating solution to an enrichment and propagation culture period at 28-30 DEG C for 1-3 days, an esterification producing period at 35-37 DEG C for 4-10 days, and an esterification fusing period at 33-35 DEG C for 11-15 days to prepare the esterifying solution required in the culture of the cellar mud for the Luzhou-flavor liquor. The method is used for the culture of the cellar mud in a Luzhou-flavor liquor process. By means of the method, nutrient components for producing ester flavor are added, and a liquor product has an outstanding ester flavor.

Description

technical field [0001] The preparation method of the esterification liquid required in the cultivation of Luzhou-flavor liquor cellar mud of the present invention relates to the technical field of brewing; in particular, it relates to the technical field of cellar mud in wine brewing; in particular, it relates to the esterification liquid required in the cultivation of Luzhou-flavor liquor cellar mud Preparation method technical field. Background technique [0002] As far as the technical field of Luzhou-flavor liquor is concerned, everyone knows that the pit mud in the fermentation tank is indispensable. It is one of the necessary conditions for the production technology of Luzhou-flavor liquor and is related to the quality of Luzhou-flavor liquor. Good or bad and success or failure. Therefore, the poor and rich nutrients in the pit mud are related to the enrichment (exuberance) and attenuation of beneficial microorganisms in the pit mud, which plays a vital role in the qu...

AI Technical Summary

Problems solved by technology

At present, although the nutritional components of the pit mud of each winery production unit are different, the common deficiencies, defects and disadvantages are: still continue to use the traditional backward pit mud production process, because the new pit mud has no ester aroma, and the pit mud The mud has the odor of hydrogen sulfide, and there is a lack of research, experimentation and specific implementation on the production of aroma and flavor components that affect wine products and the yield of high-quality wine

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