Artificial culture method of pit mud

Abstract

The invention discloses an artificial culture method of pit mud. The method includes the steps of seed culture, expanding culture acclimatization, esterification fluid preparation, heap fermentation, subsequent culture and the like. After being matured, the pit mud should be put into building of a new pit or transforming of an old pit as soon as possible; after the pit is put into use, a good fermentation environment should be created, and rejuvenation and maintenance are regularly performed. When the pit mud is used for brewing liquor, the liquor has richer tastes and tastes mellow and normal and full; along with prolonging of the use period, the pit mud is further acclimatized and modified, and ethyl caproate and other ingredients are gradually increased. According to the method, pit skin mud, spent grain powder, yellow water and esterification liquid are used instead of bean cakes, urea and phosphatic fertilizer are adopted as compound fertilizer, the quality product rate is increased by over 20% per pit; along with the increasing health concept of people, soft-taste liquor becomes the market favorite gradually, and because the pit mud is the essential of production of Luzhou-flavor liquor from the perspective of brewing technology, the method solves fundamental problems.

Description

technical field [0001] The invention relates to a method for artificially cultivating pit mud, which belongs to the technical field of wine making. Background technique [0002] As we all know, pit mud is the lifeblood of the production of Luzhou-flavor koji wine. It has been recognized by people that "a hundred-year-old cellar produces good wine". Doing a good job in the production of artificial pit mud is undoubtedly a necessary condition for enterprises to improve product quality. However, some enterprises are still blind to pit mud cultivation and lack scientificity. [0003] Such as: adopt pure strain culture method. The liquid cellar mud is cultivated first, piled up in the open air, put into the pool outdoors, sealed with plastic cloth, and managed by a special person. The strains are mainly Beidou 1﹟, which are activated through a sand tube into a small triangular flask, then into a large triangular flask, then into a Karst jar (35L), and finally into a 350L potte...

AI Technical Summary

Problems solved by technology

It can also be seen from chromatographic analysis that the content of individual components such as ethyl acetate and n-propanol in wine is too large, and its taste is still insufficient.

Moreover, the method of cultivating pit mud is as easy to degrade and harden as the previous one, and the bacteria are easy to age, and the "service period" is short.