Method for maintaining pit of highly flavored type yeast wine

Abstract

The invention discloses a method for maintaining a pit of highly flavored type yeast wine. The method is characterized in that after fermented grain fermentation is finished and pit discharging is finished, medium-high temperature yeast, high-temperature pit mud and after-run are laid at the bottom of a pit after being fermented according to the situation of the pit in a sealed mode, and large cultivation on the bottom of the pit is finished; or the bottom of the pit is drilled through a fork, high-temperature yeast powder is evenly scattered in holes, and small cultivation on the bottom of the pit is finished; during large cultivation or small cultivation, the after-run is sprayed to the wall of the pit, and the wall of the pit is maintained. According to the method, the physicochemical property of the pit mud can be improved, and the phenomena of hardening and crystallizing between the wall of the pit and a pit floor of the pit disappear after cultivation; the pit mud is soft, fine, smooth, blue dark and glossy, the fragrance is strong and pure, and ammoniacal odor and other foreign flavor are avoided.

Description

technical field [0001] The invention relates to a maintenance method for a Luzhou-flavor Daqu wine cellar pool. Background technique [0002] The cellar is the main fermentation vessel for the brewing of Luzhou-flavor Daqu liquor, and it is also an important place for the formation of aroma components in liquor. There are also a variety of rich microbial flora in the pit pool. The pit mud is an important place for microbial growth and metabolism. It is rich in nutrients and water, which improves good growth conditions for wine-making functional microorganisms. [0003] However, the production cycle of Luzhou-flavor Daqu liquor is longer, and after the fermentation is completed, the bottom mud and walls of the cellar will age quickly. The specific manifestations are the crystallization of calcium lactate and ferrous lactate on the bottom and walls of the pond, and serious compaction. If the bottom and walls of the pool are not maintained, once the above situation deteriorate...

AI Technical Summary

Problems solved by technology

[0003] However, the production cycle of Luzhou-flavor Daqu liquor is longer, and after the fermentation is completed, the bottom mud and wall of the cellar will age quickly. The specific manifestations are the crystallization of calcium lactate and ferrous lactate on the bottom and wall of the pond, and serious compaction.

If the bottom and wall of the pool are not maintained, once the above situation deteriorates, it will have a great impact on the quality of the original wine

At present, the manufacturers of Luzhou-flavor liquor have done relatively rough maintenance on the bottom of the cellar.