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A method for cultivating special aroma-generating functional bacterial liquid in pit mud and its culture medium

A cultivation method and technology of functional bacteria, applied in the field of brewing, can solve problems such as lack of research

Active Publication Date: 2011-11-30
SICHUAN MIANYANG FORGOOD DISTILLERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant research on how to artificially mix and cultivate the special aroma-generating functional bacteria in the old pit mud that contribute to the complex aroma of the wine body, and add them to the pit mud that has been used for a short time to improve the complex aroma of the wine produced. a major technical problem

Method used

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  • A method for cultivating special aroma-generating functional bacterial liquid in pit mud and its culture medium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Medium formula: Extraction liquid of discarded grains: 5%, high-quality pit mud: 8%, infusion liquid of bottom grains: 10%, K 2 HPO 4 : 0.2%, NaAC: 0.1%, MgSO 4 : 0.005%, 95% alcohol: 4%, yellow water: 6%, water: 66.695%.

[0027] The high-quality pit mud in the above formula is pit mud that has been used for more than 20 years. The relevant indicators are: moisture (%): 39; pH value: 6.5; caproic acid bacteria (×10 7 per g. dry soil): 2.0; Methanogens (×10 3 per g. dry soil): 4.5; nitrate-reducing bacteria (×10 5 per g. dry soil): 2.8; ammoniacal nitrogen (mg / 100g. dry soil): 296; available phosphorus (mg / 100g. dry soil): 164; humus (%): 12.

[0028] The method for cultivating the special aroma-generating functional bacterial liquid of pit mud by using the above-mentioned medium comprises the following steps: A. Check the fermenter to ensure that there is no water leakage, electric leakage, or steam leakage. Clean the fermenter, then close the bottom valve and ...

Embodiment 2

[0030] Medium formula: Extraction liquid of discarded grains: 3%, high-quality pit mud: 9.19%, infusion liquid of bottom grains: 10%, K 2 HPO 4 : 0.5%, NaAC: 0.3%, MgSO 4 : 0.01%, 95% alcohol: 2%, yellow water: 5%, water: 70%.

[0031] The high-quality pit mud in the above formula is pit mud that has been used for more than 20 years. The relevant indicators are: moisture (%): 40; pH value: 6.2; caproic acid bacteria (×10 7 per g. dry soil): 1.8; Methanogens (×10 3 per g. dry soil): 4.2; nitrate-reducing bacteria (×10 5 per g. dry soil): 2.5; ammoniacal nitrogen (mg / 100g. dry soil): 285; available phosphorus (mg / 100g. dry soil): 180; humus (%): 12.5.

[0032] The method for cultivating the special aroma-generating functional bacterial liquid of pit mud by using the above-mentioned medium comprises the following steps:A. Check the fermenter to ensure that there is no water leakage, electric leakage, or steam leakage. Clean the fermenter, then close the bottom valve and t...

Embodiment 3

[0034] Medium formula: Extraction liquid of discarded grains: 4.8%, high-quality pit mud: 10%, infusion liquid of bottom grains: 10%, K 2 HPO 4 : 0.4%, NaAC: 0.2%, MgSO 4 : 0.08%, 95% alcohol: 3.52%, yellow water: 10%, water: 61%.

[0035] The high-quality pit mud in the above formula is pit mud that has been used for more than 20 years. The relevant indicators are: moisture (%): 39.5; pH value: 6.1; caproic acid bacteria (×10 7 per g. dry soil): 1.9; Methanogens (×10 3 per g. dry soil): 4.4; nitrate-reducing bacteria (×10 5 per g. dry soil): 2.7; ammoniacal nitrogen (mg / 100g. dry soil): 290; available phosphorus (mg / 100g. dry soil): 178; humus (%): 13.

[0036] The method for cultivating the special aroma-generating functional bacterial liquid of pit mud by using the above-mentioned medium comprises the following steps: A. Check the fermenter to ensure that there is no water leakage, electric leakage, or steam leakage. Clean the fermenter, then close the bottom valve ...

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Abstract

The invention discloses a culture method and culture medium of a cellar mud bacterium liquid with special flavor-producing function. The culture medium comprises the following components in percentage by weight: 3-5% of waste fermented grains, 8-10% of high-quality cellar mud, 10% of bottom fermented grain immersion liquid, 0.2-0.5% of K2HPO4, 0.1-0.3% of NaAC, 0.005-0.01% of MgSO4, 2-4% of 95% alcohol and 5-10% of barium sulfide solution. The cellar mud bacterium liquid with special flavor-producing function, which is cultured by the culture medium, can provide a hexanoic acid bacteria / methane bacteria / nitrate reducing bacteria compound flora which takes effect on producing compound fragrance of a wine body, and solves the problem of lack of compound fragrance of the wine produced in thepresent cellar which serves for a short time.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for cultivating special aroma-generating fungal liquid from pit mud and a culture medium thereof. Background technique [0002] In the Luzhou-flavor Daqu liquor, the complex aroma of the wine body is better compared with the wine produced in the cellar with a long use time compared with the cellar with a short use time. The main reason is that the caproic acid bacteria, methane bacteria and The number of nitrate-reducing bacteria is obviously more than that of the pit mud that has been used for a short time, and the effect on the production of complex aroma substances in the wine body is the joint action of caproic acid bacteria, methane bacteria and nitrate-reducing bacteria. We call this type of microorganism special organisms. Aroma function bacteria. However, there is no relevant research on how to artificially mix and cultivate the special aroma-generating function...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20
Inventor 杜礼泉唐聪蒲浩周强
Owner SICHUAN MIANYANG FORGOOD DISTILLERY
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