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Pit mud formula for brewing, pit mud and making process thereof

A production process and pit mud technology, which is applied in the field of winemaking, can solve the problems of poor taste, poor effect, and low quality of liquor, and achieve the effect of positive aroma, broad application prospects and long-lasting aroma.

Active Publication Date: 2016-08-03
YIBIN HUIS WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to produce high-quality Luzhou-flavor liquor, a large amount of old pit mud is needed, and the amount of traditional pit mud is difficult to meet the increasing demand for pit mud
The existing artificial pit mud is mainly made of yellow mud and pit mud, and the effect is poor. The liquor brewed with this kind of pit mud is of low quality and poor taste

Method used

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  • Pit mud formula for brewing, pit mud and making process thereof
  • Pit mud formula for brewing, pit mud and making process thereof
  • Pit mud formula for brewing, pit mud and making process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0043] The following pit mud production process is used to make pit mud:

[0044] (1) material preparation step: get each component specified in embodiment 1 in table 1 and table 2 by weight parts. Among them, the humus mud is taken from the lake, the alcohol purity of the liquor is 58%, and the koji wine is Daqu wine.

[0045] (2) The step of preparing the culture medium: mixing the yellow water, Daqu, white wine and water, and fermenting in an airtight manner for 18 days to obtain the culture medium.

[0046] (3) Pretreatment step: crushing the yellow mud, the soil non-capillary porosity of the crushed yellow mud is 2%, and the soil clay content of the crushed yellow mud is 60%. Then mix the yellow mud and humic mud, stir evenly and let it stand for 0.5h to form the base mud.

[0047] (4) Fermentation step: mix koji powder and mother's grains and add it to the base mud, then add the culture medium and koji wine, stir evenly, put it in the cellar, and ferment it at 35°C for 2...

Embodiment 2

[0049] The following pit mud production process is used to make pit mud:

[0050] (1) material preparation step: get each component specified in embodiment 2 in table 1 and table 2 by weight parts. Among them, the humus mud is taken from Hetang, the alcohol purity of the liquor is 63%, and the koji wine is Daqu wine.

[0051] (2) The step of preparing the culture medium: mixing the yellow water, Daqu, white wine and water, and fermenting in a sealed container for 23 days to obtain the culture medium.

[0052] (3) Pretreatment step: crushing the yellow mud, the soil non-capillary porosity of the crushed yellow mud is 6%, and the soil clay content of the crushed yellow mud is 30%. Then mix the yellow mud and humic mud, stir well and let it stand for 2 hours to form the base mud.

[0053] (4) Fermentation step: mix koji powder and mother's grains and add them to the base mud, then add culture medium and koji wine, stir evenly, put them in the cellar, and seal and ferment at 25°...

Embodiment 3

[0055] The following pit mud production process is used to make pit mud:

[0056] (1) material preparation step: get each component specified in embodiment 3 in table 1 and table 2 by weight parts. Among them, the humus mud is taken from Hetang, the alcohol purity of the liquor is 60%, and the koji liquor is Daqu liquor.

[0057] (2) The step of preparing the culture medium: mixing yellow water, Daqu, white wine and water, and fermenting in an airtight manner for 20 days to obtain the culture medium.

[0058] (3) Pretreatment step: crushing the yellow mud, the soil non-capillary porosity of the crushed yellow mud is 4%, and the soil clay content of the crushed yellow mud is 45%. Then mix the yellow mud and humic mud, stir evenly and let it stand for 1.5 hours to form the base mud.

[0059] (4) Fermentation step: mix koji powder and mother's grains and add them to the base mud, then add culture medium and koji wine, stir evenly, and put them into the cellar pool. Old cellar ...

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Abstract

The invention provides a pit mud formula for brewing, pit mud and a making process thereof. The pit mud formula comprises, by weight, 40-60 parts of yellow mud, 15-25 parts of sapropel, 1-10 parts of yeast powder, 1-10 parts of parent grains, 5-15 parts of yeast wine and 5-15 parts of a culture solution. The making process of the pit mud for brewing includes the steps of material preparation according to the formula, preparation of a culture solution, pretreatment for crushing and mixing certain raw materials and fermentation. According to the making process of the pit mud, the required fermentation time is short, the making steps are simple, and operability is high; the pit mud made according to the pit mud formula contains abundant beneficial fermentation microorganisms, and caproic acid bacteria, methane bacteria and butylic acid bacteria are rich in content and high in reproductive ability. The organoleptic quality and all physical and chemical parameters of the pit mud are not significantly different from those of pit mud which is 30 years old.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a formula of pit mud for brewing, pit mud and a production process thereof. Background technique [0002] The cellar is an important place for liquor production, and the production of liquor has strict requirements on the geographical location and conditions of the cellar. The rich old pit mud in the cellar pool has a great influence on the quality of Luzhou-flavor liquor. Pit mud can provide a suitable environment for the fermentation of liquor, and there are many kinds of beneficial fermenting microorganisms with unique functions in pit mud. These microbial populations undergo complex energy metabolism processes in the cellar, promote the production of liquor, and make a significant contribution to the quality of liquor. [0003] At present, due to the increasing popularity of the liquor market, people's preference for Luzhou-flavor liquor is particularly prominent. Therefor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/145
CPCC12G3/02
Inventor 惠庆均
Owner YIBIN HUIS WINE CO LTD
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