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Preparing method and application of pit mud for improving flavor of baijiu in new pit

A technology of cellar mud and cellar pool, applied in the field of wine making, can solve problems such as unfavorable wine quality, lack of theoretical guidance, single wine body, etc., and achieve the effects of increasing microbial content, improving economic benefits, and improving wine yield

Active Publication Date: 2016-11-09
CHENGDU SHUZHIYUAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the many problems existing in the new pit mud, some people have done relevant improvement research, but due to the unreasonable formula and cultivation methods in the traditional aging process of the new pit mud, and the lack of standardized theoretical guidance, the new pit mud naturally matures The time is too long; some manufacturers add a single strain (such as patent CN101768536A) in the pit mud preparation process. This measure can increase the content of a certain characteristic aroma substance, but it is also easy to cause other aroma and taste ingredients to be out of sync. increase, resulting in a single and thin wine body, which is not conducive to the overall improvement of wine quality

Method used

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  • Preparing method and application of pit mud for improving flavor of baijiu in new pit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for improving the flavor of Xinjiaochi Baijiu, which is prepared by the following steps:

[0028] (1) Material preparation

[0029] Yellow mud: choose yellow mud with good viscosity, no impurities, no sand and gravel, pH 6.0, dry and crush in the sun for later use;

[0030] Pit mud: Take the old workshop pit mud without musty smell, no mud smell and other foreign smells, dry it in the sun and crush it for later use;

[0031] Black peat: dried and pulverized in the sun for later use;

[0032] Yellow water-pit mud dilution: Take 100L of fresh yellow water from the old pit, add 5Kg of old pit mud over 50 years old, stir, dilute and mix well for later use;

[0033] (2) Preparation of primary pit mud

[0034] Get 80% yellow mud, 10% black mud and 10% old cellar pit skin mud and mix, then add its weight 30% liquid medium (liquid medium composition: sodium acetate 8g, magnesium chloride 200mg, manganese sulfate 2.5mg, sulfuric acid Calcium 10mg, ferrou...

Embodiment 2

[0038] A preparation method for improving the flavor of Xinjiaochi Baijiu, which is prepared by the following steps:

[0039] (1) Material preparation

[0040] Yellow mud: choose yellow mud with good viscosity, no impurities, no sand and gravel, pH 7.0, dry and crush in the sun for later use;

[0041] Pit mud: Take the old workshop pit mud without musty smell, no mud smell and other foreign smells, dry it in the sun and crush it for later use;

[0042] Black peat: dried and pulverized in the sun for later use;

[0043] Yellow water-pit mud dilution: Take 100L of fresh yellow water from the old pit, add 5Kg of old pit mud over 50 years old, stir, dilute and mix well for later use;

[0044] (2) Preparation of primary pit mud

[0045] Get 75% yellow mud, 15% black mud and 10% old cellar pit skin mud and mix evenly, then add its weight 30% liquid medium (liquid medium composition: sodium acetate 8g, magnesium chloride 200mg, manganese sulfate 2.5mg, sulfuric acid Calcium 10mg,...

Embodiment 3

[0049] (1) Preparation of materials

[0050] Yellow mud: choose good viscosity, no impurities, no sand and stone, pH 6.5, strong ultraviolet sunlight, dry and crush it for later use;

[0051] Cellar skin mud: Take the pit skin mud from the old workshop with strong fragrance and good taste, no musty smell, no muddy smell and other strange smells, dry and pulverize under the strong ultraviolet light for later use;

[0052] Black peat: used after being dried and pulverized under strong ultraviolet rays.

[0053] Yellow water-pit mud dilution: Take 100L of fresh yellow water from the old pit, add 5Kg of old pit mud over 50 years old, stir, dilute and mix well for later use;

[0054] (2) Preparation of primary pit mud

[0055] Get 70% yellow mud, 15% black peat, and 15% old cellar workshop pit mud and mix evenly, then add its weight 30% liquid medium (liquid medium composition: sodium acetate 8g, magnesium chloride 200mg, manganese sulfate 2.5mg, sulfuric acid Calcium 10mg, ferr...

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Abstract

The invention belongs to the field of wine brewing and particularly relates to a preparing method and application of pit mud for improving the flavor of baijiu in a new pit. The preparing method comprises the steps of preparation, and primary fermentation and secondary fermentation of raw materials. According to the preparing method, microorganisms in yellow-water-aged pit mud diluent are used for mass propagation in primary pit mud, starter microorganisms are properly added, and thus comprehensive composite pit mud function bacteria are obtained and replace a single strain to serve as a microorganism species source. Meanwhile, yellow-water-aged pit mud diluent is used for long-time soaking, a small amount of foreshot and after-run are supplemented, and thus certain organic acid and alcohol are increased, so that the original ecology of aged pit mud is simulated, and thus microorganism fermentation is better promoted. Black peat is further added to serve as humus and replace urea added by other factories as a nutrition source, and thus ethyl carbamate is avoided. On the aspect of pit mud aging, the prepared pit mud and the aged pit mud are mixed at the bottom of the pit, fermented mass fermentation is carried out for multiple turns to promote aging of the new pit mud, the circle is short, and higher practicability is achieved.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a preparation method and an application thereof for improving the flavor of new cellar pond baijiu. Background technique [0002] The cellar is an important prerequisite for the production of Luzhou-flavor Daqu liquor. If you want to produce good wine, you must have a high-quality cellar. Usually, the liquor brewed in the new cellar has poor flavor and low quality. This is mainly because the pit mud in the new cellar is new and the number of wine-making microorganisms is uncoordinated. Pit mud is the foundation of the production of Luzhou-flavor Daqu liquor. As a carrier of unique functional microorganisms, it is enriched with a large number of microorganisms, such as cocci, clostridia, bacilli, bacteria, and other known and unknown winemaking functional flora. It is precisely because of the massive growth, reproduction, metabolism and mutual coordination of these beneficia...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 尚红光关统伟李东张家旭袁永俊王鹏昊唐开云赵小林罗静李必峰邓奥宇
Owner CHENGDU SHUZHIYUAN WINE
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