Luzhou-flavor baijiu fermentation pit and building method thereof

Abstract

The invention aims at providing a Luzhou-flavor baijiu fermentation pit and a building method thereof. The Luzhou-flavor baijiu fermentation pit can reduce damage to pit mud in vinasse discharging, and thus the stability of the brewing function of the pit and the quality of base liquor can be improved. According to the specific structure of the Luzhou-flavor baijiu fermentation pit, hard ground bricks are laid at the pit bottom of the pit, hard wall bricks are fixed to the pit wall of the pit, and both the ground bricks and the wall bricks are fried with pit mud; the ground bricks are evenly provided with top-open dents; cavities are formed in the wall bricks, and the upper portions of the cavities are provided with openings facing the middle of the pit; pit mud is contained in the dents and the cavities; the portions, beside the dents, of the ground bricks are provided with ground brick air holes communicated with the pit bottom; the portions, above the cavities, of the wall bricks are provided with wall brick air holes communicated with the pit wall, the bottom ends of the wall brick air holes are communicated with the tops of the cavities, and the wall brick air holes incline towards the pit wall gradually from bottom to top.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a Luzhou-flavor liquor fermentation cellar and a construction method thereof. Background technique [0002] The production process of Luzhou-flavor liquor is characterized by "solid-state fermentation in mud cellar, continuous grain ingredients, mixed steaming and mixed burning". Pit mud is an indispensable and important element in the production. Based on the microbial community of wine making, these microorganisms can use the distiller's grains in the cellar to produce a large amount of aroma substances, enrich the components in the wine, and improve the quality of the base wine. [0003] Now in order to reduce labor intensity and improve production efficiency, mechanical equipment such as cranes and buckets are generally used when making lees, so that it is easy to grab the pit mud at the bottom of the cellar pool together with the lees during operation, which ...

AI Technical Summary

Problems solved by technology

[0003] Now in order to reduce labor intensity and improve production efficiency, mechanical equipment such as cranes and buckets are generally used when making lees, so that it is easy to grab the pit mud at the bottom of the cellar pool together with the lees during operation, which will not only cause wine to be steamed. The abnormal taste of the wine affects the quality of the wine, and it also makes the pit mud continue to decrease, which affects the subsequent wine making

[0004] The invention with the patent No. 201210183916.6 discloses a method for protecting the pit mud. It adopts the method of laying bamboo strips on the bottom and side walls of the pit pool to avoid damage to the pit mud during dregs. This method will reduce the smell of bamboo strips. Bringing it into the fermented grains will also more or less affect the taste and grade of the wine

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