CN111196967A - White spirit pit mud containing esterified liquid and preparation process and application thereof - Google Patents
White spirit pit mud containing esterified liquid and preparation process and application thereof Download PDFInfo
- Publication number
- CN111196967A CN111196967A CN202010238403.5A CN202010238403A CN111196967A CN 111196967 A CN111196967 A CN 111196967A CN 202010238403 A CN202010238403 A CN 202010238403A CN 111196967 A CN111196967 A CN 111196967A
- Authority
- CN
- China
- Prior art keywords
- pit mud
- pit
- mud
- liquid
- caproic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明公开了一种含酯化液的白酒窖泥及其制备工艺和应用，所属的白酒窖泥由如下原料制备而成：大曲粉10‑15 kg、豆饼粉10‑15 kg、湿酒糟55‑65 kg、窖皮泥0.1‑0.15 m3、老窖泥0.03‑0.08 m3、泥炭1‑1.6 kg、微肥0.2‑0.8 kg、有机骨0.2‑0.8 kg、磷酸二氢钾0.4‑0.9 kg、酒精15‑25 kg、己酸菌三级种子液130‑150L、酯化液90‑110 kg、凉开水200‑300 kg和黄土0.8‑1.2 m3。本发明窖泥的使用缩短窖泥老熟周期，有利于提高白酒品质，提高生产效率，可广泛应用于酒企窖池扩建和窖泥改良。The invention discloses a liquor pit mud containing an esterification liquid and a preparation process and application thereof. The liquor pit mud belonging to it is prepared from the following raw materials: 10-15 kg of Daqu flour, 10-15 kg of bean cake flour, and 55 kg of wet distiller's grains. ‑65 kg, pit skin mud 0.1‑0.15 m 3 , old pit mud 0.03‑0.08 m 3 , peat 1‑1.6 kg, micro fertilizer 0.2‑0.8 kg, organic bone 0.2‑0.8 kg, potassium dihydrogen phosphate 0.4‑0.9 kg , alcohol 15-25 kg, caproic acid bacteria tertiary seed liquid 130-150L, esterification liquid 90-110 kg, cold boiled water 200-300 kg and loess 0.8-1.2 m 3 . The use of the pit mud of the invention shortens the aging period of the pit mud, is beneficial to improving the quality of the liquor and the production efficiency, and can be widely used in the expansion of the pit pools of wine enterprises and the improvement of the pit mud.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to white spirit pit mud containing esterified liquid and a preparation process and application thereof.
Background
In the process of brewing white spirit, the quality of pit mud is a key factor for determining the quality of the white spirit, and the key factor is that a large number of pit mud functional bacteria such as caproic acid bacteria, methane bacteria, butyric acid bacteria and lactic acid bacteria are inhabited in the pit mud, and the functional bacteria metabolize a large number of flavor substances of the white spirit by using brewing raw materials in a pit, so that the style of the white spirit is determined. Along with the expanding production of white spirit enterprises, the number of the cellar pools also needs to be correspondingly increased, and the increase of the cellar pools inevitably leads to the increase of the demand of high-quality old cellar mud. Generally, pit mud is naturally aged through uninterrupted grain feeding, wine production and aroma generation, and pit mud microorganisms need to be enriched and domesticated for a long time, so that the types and the number of brewing beneficial microorganisms reach certain values, and the process at least needs more than 10 years, so that the development of famous wine enterprises is seriously restricted. Therefore, how to manufacture high-quality artificial pit mud, shorten the aging period of the pit mud, and improve the quality of the white spirit becomes a technical key for the white spirit production enterprises and white spirit researchers to fight against.
Chinese patent publication No. CN102154080B discloses a preparation method of strong aromatic white spirit pit mud added with esterified liquid, which comprises the steps of adding 5kg of esterified liquid into a mixed infiltration body mixed and infiltrated by 35 kg of yellow clay with the fineness of 10 meshes and the pH value of 5.5-6.0, 3 kg of old pit mud, 20 kg of peat, 10kg of yeast powder, 5kg of bean cake powder, 5kg of double-wheel bottom aromatic fermented grains, 0.35 kg of silkworm chrysalis powder, 2kg of yellow water, 10kg of hot wine grains, 10kg of 20-22 DEG tail wine and 5kg of nutrient solution, inoculating 10kg of compound caproic acid bacteria enriched liquid, stirring and mixing to prepare pit mud fermented grains, sealing the peripheries of the pit mud fermented grains by using plastic films, carrying out heat preservation culture at 33-35 ℃ for 30-35 days under anaerobic conditions, and detecting the components and the number of beneficial viable microorganisms to obtain a strong aromatic white spirit pit mud product added with esterified liquid. The method is used for culturing pit mud in the process of the strong aromatic Chinese spirits. Nitrogen source and trace elements are highlighted, and the esterification liquid influences the generation components of the flavor and taste substances of the wine product. However, the culture period of the pit mud is too short, the number and the types of microorganisms in the pit mud cannot be guaranteed to reach a certain order of magnitude, and the beneficial microorganisms in the pit mud cannot be guaranteed to form a stable community result, so that the yield and the quality of the raw wine cannot be guaranteed to be stable after wine brewing.
The Chinese patent application with publication number CN106893657A discloses a preparation method of pit mud, which comprises the following steps: (1) selecting sun-dried and crushed loess, old pit mud and pit sealing mud, uniformly mixing, and paving on a cement ground; (2) selecting Daqu powder, aroma-producing yeast, fresh distiller's grains, bean cake powder, compound fertilizer and esterified red yeast rice, scattering into the mixture of loess, old pit mud and pit sealing mud, and stirring uniformly; (3) pouring the tail wine, the yellow serofluid and the purified water into the mixture, and naturally absorbing to form a mud blank; (4) mixing caproic acid bacteria expanding culture solution and pit mud culture solution into the embryo, and treading the mixture to be soft or stirring the mixture by using a mud mixer; (5) piling the uniformly stirred mud embryo and the cement road surface facing the sun, tightly covering the mud embryo and the cement road surface with a plastic film, sealing and fermenting, and keeping the temperature and the rain. The method adopts manual culture of the aged pit mud, the fermentation temperature rise is stable, the gas production is rich, the basic maturity can be achieved after one or two months of accumulation fermentation culture, all indexes can meet the requirements of the aged pit mud, and a good effect is achieved after the new workshop is put into operation. However, the addition of the chemical fertilizer in the patent can cause the pit mud to be hardened and easily aged, and the adverse phenomena can bring different foreign flavors to the base wine, which is not beneficial to the improvement of the quality of the base wine.
Disclosure of Invention
In order to overcome the defects, the invention aims to provide white spirit pit mud containing esterified liquid and a preparation process and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a white spirit pit mud containing esterified liquid is prepared from the following raw materials:
10-15 kg of Daqu powder, 10-15 kg of bean cake powder, 55-65 kg of wet distiller's grains and 0.1-0.15 m of pit skin mud30.03-0.08 m of aged cellar mud31-1.6 kg of peat, 0.2-0.8 kg of micro-fertilizer, 0.2-0.8 kg of organic bone, 0.4-0.9kg of monopotassium phosphate, 15-25 kg of alcohol, 130-150L of caproic acid bacteria tertiary seed liquid, 90-110 kg of esterification liquid, 200-300 kg of cool boiled water and 0.8-1.2 m of loess3。
Preferably, the water content of the yeast powder is 9.0-11.0%, the acidity is 0.4-1.2mmol/10g, the starch is 38-40%, the saccharifying power is 700-1000U/g, the liquefying power is 0.5-1.2U/g, the fermenting power is 0.5-2.0U/g, the esterifying power is 20-30U/g, the protease activity is 30-70U/g, and the bacteria (1.0-9.0) x 107CFU/g, Yeast (1.0-9.0). times.105CFU/g, mold (1.0-9.0). times.105CFU/g, spore (1.0-9.0). times.107CFU/g。
Preferably, the loess is loess with surface area below 50-100cm, and is obtained by drying in the sun, removing impurities, and pulverizing.
Preferably, the preparation method of the third-level seed liquid of the caproic acid bacteria comprises the following steps:
(1) strain enrichment: placing 0.8-1.2 g old cellar mud in a large test tube containing enrichment culture medium, treating in 75-85 deg.C water for 10-15min, cooling, placing in an anaerobic incubator, and anaerobically culturing at 33-36 deg.C for 6-8 days;
(2) and (3) strain purification: selecting the enrichment culture solution which generates the gas turbidity and caproic acid in the step (1), coating the enrichment culture solution on a separation culture medium under the aseptic condition, and carrying out anaerobic culture for 5-7 days in a culture dish at the temperature of 35-37 ℃; selecting single colony in the isolated culture medium, streaking and inoculating on the inclined plane of the isolated culture medium, and anaerobically culturing for 5-7 days at 35-37 deg.C in a test tube;
(3) screening of excellent strains: inoculating the single colony obtained in the step (2) into a test tube, adopting a screening culture medium to perform caproic acid production experiments, selecting a strain with prominent caproic acid production as a target strain, adopting the screening culture medium to perform amplification culture in a triangular flask, and performing anaerobic culture at 35-37 ℃ for 5-7 days;
(4) preparing a seed solution: a. first-stage seed liquid, namely inoculating the seeds subjected to the amplification culture in the step (3) into a 1L triangular flask according to the inoculation amount of 25-35%, and culturing for 6-8 d at 35-37 ℃ by adopting a screening culture medium;
b. inoculating mature primary seed liquid into a 5L plastic pot according to the inoculation amount of 25-35%, covering the inner and outer covers of the plastic pot with a screening culture medium, and culturing at 35-37 deg.C for 6-8 days;
c. and (3) third-stage seed liquid, inoculating the mature second-stage seed liquid into a 25L plastic pot according to the inoculation amount of 20-25%, covering the inner cover and the outer cover of the plastic pot with a screening culture medium, and culturing for 6-8 days at the temperature of 35-37 ℃.
Preferably, the anaerobic atmosphere in step (1) or (2) is 90% N2、5% CO2And 5% of H2。
Preferably, the formula of the separation medium in the step (2) is as follows: 10g of peptone, 10g of beef extract, 3 g of yeast extract, 5g of glucose, 1g of soluble starch, 5g of sodium chloride, 3 g of sodium acetate, 20 g of agar powder and 1000 mL of deionized water, and sterilizing at 121 ℃ for 20 min.
Preferably, the formulation of the screening medium in step (3) or step (4) is: 5g of sodium acetate, 0.4 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate, 0.5 g of ammonium sulfate, 1g of yeast extract, 10g of calcium carbonate and 1000 mL of deionized water, wherein the pH value is 7.0, the mixture is sterilized at 121 ℃ for 20min, 20mL of 95% vol ethanol is added after sterilization, and the components are uniformly mixed to obtain the yeast extract.
Preferably, the preparation method of the esterification solution comprises the following steps:
170-190 kg of warm boiled water with the temperature of 40-45 ℃, 25-35 kg of pot bottom water, 100-110 kg of 15-20% vol tail water, 22-25 kg of red yeast rice, 40-50kg of yellow water, 85-100 kg of 90-95% vol ethanol and 3-8 kg of caproic acid are sequentially added into the sterilized pottery jar, the mixture is uniformly stirred, the mouth of the pottery jar is completely sealed by plastic paper, the environmental temperature is kept at 33-37 ℃, and the pottery jar is cultured for 55-65 days to obtain the pottery jar.
A preparation process of pit mud containing esterified liquid comprises the following steps:
mixing Daqu powder, bean cake powder, wet distiller's grains, pit skin mud, old pit mud, peat, micro-fertilizer, organic bone, and potassium dihydrogen phosphate, adding alcohol, caproic acid bacteria three-stage seed liquid, esterification liquid, and cool boiled water, mixing, adding loess, stirring with a mud mixing machine, stacking on flat ground, sealing with plastic film, and culturing at 20-30 deg.C for 180-200 days.
An application of pit mud containing esterified liquid in brewing wine.
The invention has the following positive beneficial effects:
1. the monascus is rich in functional bacteria with esterase production capacity such as monascus and the like, the esterification capacity can reach the maximum value at a proper temperature, and ethanol in the raw materials and caproic acid are subjected to acid-alcohol esterification reaction through esterification to produce a large amount of ethyl caproate; the bottom boiler water is water at the bottom of a retort in the distillation process of the white spirit, the pH value is 3.5-4.0, the tail water is the part which flows out finally in the distillation process of the white spirit, the yellow water is brown yellow liquid which is infiltrated at the bottom of a cellar during fermentation of fermented grains, and the bottom boiler water, the tail water and the yellow water have certain nutrient components besides various acid, alcohol and ester components, can provide a carbon source and growth factors for the propagation and metabolism of functional bacteria in red yeast rice, and are favorable for the esterification reaction; the ethyl caproate is produced by the esterification reaction of ethanol and caproic acid under the action of esterifying enzyme, and the fragrance is increased. The esterified liquid obtained by the invention has high content of fragrant esters, and when the esterified liquid is used for culturing pit mud, the aging period of the pit mud can be obviously shortened, the content of brewing functional microorganisms in the pit mud and the pit bottom fragrance are increased, and the quality of white spirit is improved.
The inoculation amount of each grade of the caproic acid bacteria seed liquid is larger, so that the culture period can be shortened to the maximum extent, and the purity of the inoculated bacterial liquid can be fully ensured, so that the functional strains can always keep absolute advantages, and the obtained three-grade caproic acid bacteria seed liquid has high concentration, high purity and strong caproic acid production capacity.
2. The loess is used as the main body of the pit mud, and the yeast powder contains functional microorganisms and provides fragrant components and nutrient substances; the wet vinasse is the wine steamed after the wine making, so that the porosity of pit mud is improved, part of wine making functional microorganisms are provided, and the weight and the content of flavor components in the pit mud are increased; the addition of the esterifying solution increases the weight and content of flavor substances in the manmade pit mud and the types of related functional bacteria, and shortens the period that the pit mud can generate the peculiar smell of the aged pit mud after long-term use; the addition of the caproic acid bacterium three-level seed liquid increases the quantity of clostridium in pit mud, and is beneficial to the generation of corresponding ester substances in the brewing process of white spirit; the pit skin mud is pit mud covering the covered grains at least in the pit, the aged pit mud is pit mud with the pit age of 10-20 years, the type and the number of brewing functional bacteria in the artificial pit mud are greatly enriched, and the flavor components in the white spirit brewing process are not too single; organic bones, trace elements, monopotassium phosphate, peat and bean cake powder can increase the content of growth factors necessary for the growth of microorganisms such as a carbon source, a nitrogen source and phosphorus in pit mud, are beneficial to the reproduction and metabolism of the microorganisms in the pit mud, and further can promote the aging of the pit mud and improve the quality of base liquor; the method is characterized in that the pit mud environment is formed in the fermented grain fermentation process of the alcohol, pit mud microorganisms adaptive to the brewing environment are domesticated directionally, and meanwhile, the pit mud microorganisms react with acid substances produced by the microorganisms in the pit mud, so that the content of ester substances in the pit mud is increased, and the fragrance of the pit mud is improved. The pit mud obtained by the method is grey brown, pure in fragrance, strong in old pit mud smell, slightly fragrant in wine, lasting in fragrance and free of other foreign flavors; soft and fine hand feeling, no thorn hand feeling, bubbling section, uniform texture, no impurity and obvious sticky feeling, pH is 5.8-6.4, water content is 38-42%, humus is 18-22%, ammoniacal nitrogen is 351-423 mg/Kg, available phosphorus is 288-336 mg/Kg, available potassium is 395-437mg/Kg, total bacterial acid is 3.4-8.1 × 109CFU/g, total spore acid 2.8-7.2X 105CFU/g, which reaches the quality of the common pit mud aged for 10 years; the pit mud prepared by the method is used for brewing wine for the first time, and the obtained wine baseThe conventional physicochemical indexes of the total acid, the total ester and the like in the white spirit are close to the results of the wine produced by a 10-year cellar pit, even exceed the results of the 10-year cellar pit, and the sensory evaluation of the white spirit obtained by the invention is equivalent to that of the 10-year cellar pit. Therefore, the use of the pit mud shortens the aging period of the pit mud, is beneficial to improving the quality of white spirit and the production efficiency, and can be widely applied to the enlargement of the pit pool of the wine enterprise and the improvement of the pit mud.
Detailed Description
The invention will be further illustrated with reference to some specific embodiments.
Example 1
A white spirit pit mud containing esterified liquid is prepared from the following raw materials:
10kg of Daqu powder, 10kg of bean cake powder, 60 kg of wet distiller's grains and 0.1 m of pit skin mud30.05 m of aged pit mud31.5kg of peat, 0.4 kg of micro-fertilizer, 0.3 kg of organic bone, 0.9kg of monopotassium phosphate, 15 kg of alcohol, 130L of caproic acid bacteria tertiary seed liquid, 100 kg of esterification liquid, 200 kg of cool boiled water and 1 m of loess3。
The water content of the Daqu powder is 9.0-11.0%, the acidity is 0.4-1.2mmol/10g, the starch is 38-40%, the saccharifying power is 700-1000U/g, the liquefying power is 0.5-1.2U/g, the fermenting power is 0.5-2.0U/g, the esterifying power is 20-30U/g, the protease activity is 30-70U/g, and the bacteria (1.0-9.0) is multiplied by 107CFU/g, Yeast (1.0-9.0). times.105CFU/g, mold (1.0-9.0). times.105CFU/g, spore (1.0-9.0). times.107CFU/g。
The wet vinasse is vinasse steamed after brewing, and the water content is 68-70%.
The loess is loess with surface area below 50-100cm, and is prepared by drying in the sun, removing impurities, and pulverizing.
The preparation method of the three-level seed liquid of the caproic acid bacteria comprises the following steps:
(1) strain enrichment: placing 1g of old cellar mud in a large test tube containing enrichment medium, treating in 75 deg.C water for 15min, cooling, placing in an anaerobic incubator, and performing anaerobic culture at 33 deg.C for 7 days;
(2) and (3) strain purification: selecting the enrichment culture solution which generates the gas turbidity and caproic acid in the step (1), coating the enrichment culture solution on an isolation culture medium under the aseptic condition, and carrying out anaerobic culture for 5 days in a culture dish at the temperature of 35 ℃; selecting single colony in the isolated culture medium, streaking and inoculating on the inclined plane of the isolated culture medium, and anaerobically culturing for 6 days at 35 ℃ in a test tube;
(3) screening of excellent strains: inoculating the single colony obtained in the step (2) into a test tube, adopting a screening culture medium to perform caproic acid production experiments, selecting a strain with prominent caproic acid production as a target strain, adopting the screening culture medium, performing amplification culture in a triangular flask, and performing anaerobic culture at 35 ℃ for 7 days;
(4) preparing a seed solution: a. first-stage seed liquid, namely inoculating the seeds subjected to the amplification culture in the step (3) into a 1L triangular flask according to the inoculation amount of 25%, and culturing for 7 d at 35 ℃ by adopting a screening culture medium;
b. inoculating the mature primary seed liquid into a 5L plastic pot according to the inoculation amount of 30%, covering the inner and outer covers of the plastic pot with a screening culture medium, and culturing at 35 deg.C for 7 d;
c. and (3) third-stage seed liquid, namely inoculating the mature second-stage seed liquid into a 25L plastic pot according to the inoculation amount of 20%, adopting a screening culture medium, covering the inner cover and the outer cover of the plastic pot, and culturing for 7 d at the temperature of 35 ℃.
The anaerobic atmosphere in the step (1) or (2) is 90 percent of N2、5% CO2And 5% of H2。
The formula of the separation culture medium in the step (2) is as follows: 10g of peptone, 10g of beef extract, 3 g of yeast extract, 5g of glucose, 1g of soluble starch, 5g of sodium chloride, 3 g of sodium acetate, 20 g of agar powder and 1000 mL of deionized water, and sterilizing at 121 ℃ for 20 min.
The formula of the screening culture medium in the step (3) or the step (4) is as follows: 5g of sodium acetate, 0.4 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate, 0.5 g of ammonium sulfate, 1g of yeast extract, 10g of calcium carbonate and 1000 mL of deionized water, wherein the pH value is 7.0, the mixture is sterilized at 121 ℃ for 20min, 20mL of 95% vol ethanol is added after sterilization, and the components are uniformly mixed to obtain the yeast extract.
The preparation method of the esterification liquid comprises the following steps:
and (3) sequentially adding 170 kg of warm boiled water at 40 ℃, 25 kg of bottom pot water, 100 kg of tail water at 15-20% vol, 24 kg of Zhonghui red yeast rice, 40 kg of yellow water, 90 kg of ethanol at 90-95% vol and 5kg of caproic acid into the sterilized pottery jar, uniformly stirring, completely sealing the jar opening by using plastic paper, keeping the environmental temperature at 33-37 ℃, and culturing for 55 days to obtain the product.
A preparation process of pit mud containing esterified liquid comprises the following steps:
mixing Daqu powder, bean cake powder, wet distiller's grains, pit skin mud, old pit mud, peat, micro-fertilizer, organic bone, and potassium dihydrogen phosphate, adding alcohol, caproic acid bacteria tertiary seed liquid, esterification liquid, and cool boiled water, mixing, adding loess, stirring with a mud mixing machine, stacking on flat ground, covering with plastic film, sealing, and culturing at 20-30 deg.C for 180 days.
Example 2
A white spirit pit mud containing esterified liquid is prepared from the following raw materials:
12 kg of Daqu powder, 15 kg of bean cake powder, 55 kg of wet distiller's grains and 0.15 m of pit skin mud30.06 m of aged pit mud31 kg of peat, 0.2 kg of micro-fertilizer, 0.6 kg of organic bone, 0.5 kg of monopotassium phosphate, 20 kg of alcohol, 140L of caproic acid bacteria tertiary seed liquid, 90 kg of esterification liquid, 220 kg of cool boiled water and 0.8 m of loess3。
The water content of the Daqu powder is 9.0-11.0%, the acidity is 0.4-1.2mmol/10g, the starch is 38-40%, the saccharifying power is 700-1000U/g, the liquefying power is 0.5-1.2U/g, the fermenting power is 0.5-2.0U/g, the esterifying power is 20-30U/g, the protease activity is 30-70U/g, and the bacteria (1.0-9.0) is multiplied by 107CFU/g, Yeast (1.0-9.0). times.105CFU/g, mold (1.0-9.0). times.105CFU/g, spore (1.0-9.0). times.107CFU/g。
The wet vinasse is vinasse steamed after brewing, and the water content is 68-70%.
The loess is loess with surface area below 50-100cm, and is prepared by drying in the sun, removing impurities, and pulverizing.
The preparation method of the three-level seed liquid of the caproic acid bacteria comprises the following steps:
(1) strain enrichment: placing 0.8 g old cellar mud in a large test tube containing enrichment medium, treating in water at 80 deg.C for 10min, cooling, placing in an anaerobic incubator, and performing anaerobic culture at 35 deg.C for 6 days;
(2) and (3) strain purification: selecting the enrichment culture solution which generates the gas turbidity and caproic acid in the step (1), coating the enrichment culture solution on an isolation culture medium under the aseptic condition, and carrying out anaerobic culture for 7 days in a culture dish at the temperature of 36 ℃; selecting single colony in the isolated culture medium, streaking and inoculating on the inclined plane of the isolated culture medium, and anaerobically culturing for 7 days at 36 ℃ in a test tube;
(3) screening of excellent strains: inoculating the single colony obtained in the step (2) into a test tube, adopting a screening culture medium to perform caproic acid production experiments, selecting a strain with prominent caproic acid production as a target strain, adopting the screening culture medium, performing amplification culture in a triangular flask, and performing anaerobic culture at 36 ℃ for 6 days;
(4) preparing a seed solution: a. inoculating the seeds subjected to the amplification culture in the step (3) into a 1L triangular flask according to the inoculation amount of 30%, and culturing for 7 d at 36 ℃ by adopting a screening culture medium;
b. inoculating the mature primary seed liquid into a 5L plastic pot according to the inoculation amount of 30%, covering the inner and outer covers of the plastic pot with a screening culture medium, and culturing at 36 deg.C for 7 d;
c. and (3) third-stage seed liquid, namely inoculating the mature second-stage seed liquid into a 25L plastic pot according to the inoculation amount of 25%, covering the inner cover and the outer cover of the plastic pot by adopting a screening culture medium, and culturing for 7 d at 37 ℃.
The anaerobic atmosphere in the step (1) or (2) is 90 percent of N2、5% CO2And 5% of H2。
The formula of the separation culture medium in the step (2) is as follows: 10g of peptone, 10g of beef extract, 3 g of yeast extract, 5g of glucose, 1g of soluble starch, 5g of sodium chloride, 3 g of sodium acetate, 20 g of agar powder and 1000 mL of deionized water, and sterilizing at 121 ℃ for 20 min.
The formula of the screening culture medium in the step (3) or the step (4) is as follows: 5g of sodium acetate, 0.4 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate, 0.5 g of ammonium sulfate, 1g of yeast extract, 10g of calcium carbonate and 1000 mL of deionized water, wherein the pH value is 7.0, the mixture is sterilized at 121 ℃ for 20min, 20mL of 95% vol ethanol is added after sterilization, and the components are uniformly mixed to obtain the yeast extract.
The preparation method of the esterification liquid comprises the following steps:
adding 180 kg of warm boiled water at 41 ℃, 30 kg of bottom pot water, 105 kg of tail water at 15-20% vol, 22 kg of Zhonghui red yeast rice, 45kg of yellow water, 85 kg of ethanol at 90-95% vol and 8 kg of caproic acid into the sterilized pottery jar in sequence, stirring uniformly, completely sealing the jar mouth with plastic paper, keeping the environmental temperature at 33-37 ℃, and culturing for 60 days to obtain the product.
A preparation process of pit mud containing esterified liquid comprises the following steps:
mixing Daqu powder, bean cake powder, wet distiller's grains, pit skin mud, old pit mud, peat, micro-fertilizer, organic bone, and potassium dihydrogen phosphate, adding alcohol, caproic acid bacteria three-stage seed liquid, esterification liquid, and cool boiled water, mixing, adding loess, stirring with a mud mixing machine, stacking on flat ground, covering with plastic film, sealing, and culturing at 20-30 deg.C for 200 days.
Example 3
A white spirit pit mud containing esterified liquid is prepared from the following raw materials:
15 kg of Daqu powder, 15 kg of bean cake powder, 65 kg of wet distiller's grains and 0.12m of pit skin mud30.03 m of aged pit mud31.2kg of peat, 0.5 kg of micro-fertilizer, 0.2 kg of organic bone, 0.4 kg of monopotassium phosphate, 20 kg of alcohol, 150L of caproic acid bacteria tertiary seed liquid, 100 kg of esterification liquid, 250 kg of cool boiled water and 1 m of loess3。
The water content of the Daqu powder is 9.0-11.0%, the acidity is 0.4-1.2mmol/10g, the starch is 38-40%, the saccharifying power is 700-1000U/g, the liquefying power is 0.5-1.2U/g, the fermenting power is 0.5-2.0U/g, the esterifying power is 20-30U/g, the protease activity is 30-70U/g, and the bacteria (1.0-9.0) is multiplied by 107CFU/g, Yeast (1.0-9.0). times.105CFU/g, mold (1.0-9.0). times.105CFU/g, spore (1.0-9.0). times.107CFU/g。
The wet vinasse is vinasse steamed after brewing, and the water content is 68-70%.
The loess is loess with surface area below 50-100cm, and is prepared by drying in the sun, removing impurities, and pulverizing.
The preparation method of the three-level seed liquid of the caproic acid bacteria comprises the following steps:
(1) strain enrichment: placing 1.2 g old cellar mud in a large test tube containing enrichment medium, treating in water at 85 deg.C for 12min, cooling, placing in an anaerobic incubator, and performing anaerobic culture at 36 deg.C for 7 days;
(2) and (3) strain purification: selecting the enrichment culture solution which generates the gas turbidity and caproic acid in the step (1), coating the enrichment culture solution on a separation culture medium under the aseptic condition, and carrying out anaerobic culture for 6 days in a culture dish at the temperature of 37 ℃; selecting single colony in the isolated culture medium, streaking and inoculating on the inclined plane of the isolated culture medium, and anaerobically culturing for 6 days at 37 ℃ in a test tube;
(3) screening of excellent strains: inoculating the single colony obtained in the step (2) into a test tube, adopting a screening culture medium to perform caproic acid production experiments, selecting a strain with prominent caproic acid production as a target strain, adopting the screening culture medium, performing amplification culture in a triangular flask, and performing anaerobic culture at 37 ℃ for 5 days;
(4) preparing a seed solution: a. inoculating the seeds subjected to the amplification culture in the step (3) into a 1L triangular flask according to the inoculation amount of 35%, and culturing for 6d at 37 ℃ by adopting a screening culture medium;
b. inoculating the mature primary seed liquid into a 5L plastic pot according to the inoculation amount of 30%, covering the inner and outer covers of the plastic pot with a screening culture medium, and culturing at 37 ℃ for 6 d;
c. and (3) third-stage seed liquid, namely inoculating the mature second-stage seed liquid into a 25L plastic pot according to the inoculation amount of 25%, adopting a screening culture medium, covering the inner cover and the outer cover of the plastic pot, and culturing for 6d at the temperature of 36 ℃.
The anaerobic atmosphere in the step (1) or (2) is 90 percent of N2、5% CO2And 5% of H2。
The formula of the separation culture medium in the step (2) is as follows: 10g of peptone, 10g of beef extract, 3 g of yeast extract, 5g of glucose, 1g of soluble starch, 5g of sodium chloride, 3 g of sodium acetate, 20 g of agar powder and 1000 mL of deionized water, and sterilizing at 121 ℃ for 20 min.
The formula of the screening culture medium in the step (3) or the step (4) is as follows: 5g of sodium acetate, 0.4 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate, 0.5 g of ammonium sulfate, 1g of yeast extract, 10g of calcium carbonate and 1000 mL of deionized water, wherein the pH value is 7.0, the mixture is sterilized at 121 ℃ for 20min, 20mL of 95% vol ethanol is added after sterilization, and the components are uniformly mixed to obtain the yeast extract.
The preparation method of the esterification liquid comprises the following steps:
190 kg of warm boiled water with the temperature of 42 ℃, 35 kg of bottom boiler water, 110kg of tail water with the concentration of 15-20% vol, 25 kg of Zhonghui red yeast rice, 45kg of yellow water, 100 kg of ethanol with the concentration of 90-95% vol and 6kg of caproic acid are sequentially added into the sterilized pottery jar, the mixture is uniformly stirred, the mouth of the jar is completely sealed by plastic paper, the environmental temperature is kept at 33-37 ℃, and the mixture is cultured for 60 days, thus obtaining the product.
A preparation process of pit mud containing esterified liquid comprises the following steps:
mixing Daqu powder, bean cake powder, wet distiller's grains, pit skin mud, old pit mud, peat, micro-fertilizer, organic bone, and potassium dihydrogen phosphate, adding alcohol, caproic acid bacteria three-stage seed liquid, esterification liquid, and cool boiled water, mixing, adding loess, stirring with a mud mixing machine, stacking on flat ground, covering with plastic film, sealing, and culturing at 20-30 deg.C for 190 days.
Example 4
A white spirit pit mud containing esterified liquid is prepared from the following raw materials:
13 kg of Daqu powder, 12 kg of bean cake powder, 55 kg of wet distiller's grains and 0.1 m of pit skin mud30.08 m of aged cellar mud31.6kg of peat, 0.8 kg of micro-fertilizer, 0.7 kg of organic bone, 0.7 kg of monopotassium phosphate, 25 kg of alcohol, 140L of caproic acid bacteria tertiary seed liquid, 110kg of esterification liquid, 300 kg of cool boiled water and 1.2m of loess3。
The water content of the Daqu powder is 9.0-11.0%, the acidity is 0.4-1.2mmol/10g, the starch is 38-40%, the saccharifying power is 700-1000U/g, the liquefying power is 0.5-1.2U/g, the fermenting power is 0.5-2.0U/g, the esterifying power is 20-30U/g, the protease activity is 30-70U/g, and the bacteria (1.0-9.0) is multiplied by 107CFU/g, Yeast (1.0-9.0). times.105CFU/g, mold (1.0-9.0). times.105CFU/g, spore (1.0-9.0). times.107CFU/g。
The wet vinasse is vinasse steamed after brewing, and the water content is 68-70%.
The loess is loess with surface area below 50-100cm, and is prepared by drying in the sun, removing impurities, and pulverizing.
The preparation method of the three-level seed liquid of the caproic acid bacteria comprises the following steps:
(1) strain enrichment: placing 1g of old cellar mud in a large test tube containing enrichment medium, treating in 75 deg.C water for 12min, cooling, placing in an anaerobic incubator, and performing anaerobic culture at 35 deg.C for 8 days;
(2) and (3) strain purification: selecting the enrichment culture solution which generates the gas turbidity and caproic acid in the step (1), coating the enrichment culture solution on an isolation culture medium under the aseptic condition, and carrying out anaerobic culture for 6 days in a culture dish at the temperature of 35 ℃; selecting single colony in the isolated culture medium, streaking and inoculating on the inclined plane of the isolated culture medium, and anaerobically culturing for 5 days at 36 ℃ in a test tube;
(3) screening of excellent strains: inoculating the single colony obtained in the step (2) into a test tube, adopting a screening culture medium to perform caproic acid production experiments, selecting a strain with prominent caproic acid production as a target strain, adopting the screening culture medium, performing amplification culture in a triangular flask, and performing anaerobic culture at 36 ℃ for 7 days;
(4) preparing a seed solution: a. first-stage seed liquid, namely inoculating the seeds subjected to the amplification culture in the step (3) into a 1L triangular flask according to the inoculation amount of 30%, and culturing for 8 d at 36 ℃ by adopting a screening culture medium;
b. inoculating the mature primary seed liquid into a 5L plastic pot according to the inoculation amount of 25%, covering the inner and outer covers of the plastic pot with a screening culture medium, and culturing at 36 deg.C for 7 d;
c. and (3) third-stage seed liquid, namely inoculating the mature second-stage seed liquid into a 25L plastic pot according to the inoculation amount of 20%, covering an inner cover and an outer cover of the plastic pot by adopting a screening culture medium, and culturing for 6d at 37 ℃.
The anaerobic atmosphere in the step (1) or (2) is 90 percent of N2、5% CO2And 5% of H2。
The formula of the separation culture medium in the step (2) is as follows: 10g of peptone, 10g of beef extract, 3 g of yeast extract, 5g of glucose, 1g of soluble starch, 5g of sodium chloride, 3 g of sodium acetate, 20 g of agar powder and 1000 mL of deionized water, and sterilizing at 121 ℃ for 20 min.
The formula of the screening culture medium in the step (3) or the step (4) is as follows: 5g of sodium acetate, 0.4 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate, 0.5 g of ammonium sulfate, 1g of yeast extract, 10g of calcium carbonate and 1000 mL of deionized water, wherein the pH value is 7.0, the mixture is sterilized at 121 ℃ for 20min, 20mL of 95% vol ethanol is added after sterilization, and the components are uniformly mixed to obtain the yeast extract.
The preparation method of the esterification liquid comprises the following steps:
adding 180 kg of 45 ℃ warm boiled water, 30 kg of bottom pot water, 110kg of 15-20% vol tail water, 24 kg of Zhonghui red yeast rice, 50kg of yellow water, 95 kg of 90-95% vol ethanol and 8 kg of caproic acid into the sterilized pottery jar in sequence, uniformly stirring, completely sealing the jar mouth with plastic paper, keeping the environmental temperature at 33-37 ℃, and culturing for 65 days to obtain the product.
A preparation process of pit mud containing esterified liquid comprises the following steps:
mixing Daqu powder, bean cake powder, wet distiller's grains, pit skin mud, old pit mud, peat, micro-fertilizer, organic bone, and potassium dihydrogen phosphate, adding alcohol, caproic acid bacteria three-stage seed liquid, esterification liquid, and cool boiled water, mixing, adding loess, stirring with a mud mixing machine, stacking on flat ground, covering with plastic film, sealing, and culturing at 20-30 deg.C for 190 days.
Example 5
A white spirit pit mud containing esterified liquid is prepared from the following raw materials:
15 kg of Daqu powder, 12 kg of bean cake powder, 60 kg of wet distiller's grains and 0.15 m of pit skin mud30.05 m of aged pit mud31 kg of peat, 0.6 kg of micro-fertilizer, 0.5 kg of organic bone, 0.8 kg of monopotassium phosphate, 20 kg of alcohol, 140L of caproic acid bacteria tertiary seed liquid, 90 kg of esterification liquid, 280 kg of cool boiled water and 1 m of loess3。
The moisture of the yeast powder is 9.0-11.0%, the acidity is 0.4-1.2mmol/10g, the starch is 38-40%, the saccharifying power is 700-1000U/g, the liquefying power is 0.5-1.2U/g, the fermenting power is 0.5-2.0U/g, and the esterifying power is 20-30U/g, 30-70U/g of protease activity, 1.0-9.0 times 10 of bacteria7CFU/g, Yeast (1.0-9.0). times.105CFU/g, mold (1.0-9.0). times.105CFU/g, spore (1.0-9.0). times.107CFU/g。
The wet vinasse is vinasse steamed after brewing, and the water content is 68-70%.
The loess is loess with surface area below 50-100cm, and is prepared by drying in the sun, removing impurities, and pulverizing.
The preparation method of the three-level seed liquid of the caproic acid bacteria comprises the following steps:
(1) strain enrichment: placing 1.2 g old cellar mud in a large test tube containing enrichment culture medium, treating in water at 80 deg.C for 13min, cooling, placing in an anaerobic incubator, and performing anaerobic culture at 35 deg.C for 7 days;
(2) and (3) strain purification: selecting the enrichment culture solution which generates the gas turbidity and caproic acid in the step (1), coating the enrichment culture solution on an isolation culture medium under the aseptic condition, and carrying out anaerobic culture for 5 days in a culture dish at the temperature of 36 ℃; selecting single colony in the isolated culture medium, streaking and inoculating on the inclined plane of the isolated culture medium, and anaerobically culturing for 5 days at 36 ℃ in a test tube;
(3) screening of excellent strains: inoculating the single colony obtained in the step (2) into a test tube, adopting a screening culture medium to perform caproic acid production experiments, selecting a strain with prominent caproic acid production as a target strain, adopting the screening culture medium, performing amplification culture in a triangular flask, and performing anaerobic culture at 35 ℃ for 6 days;
(4) preparing a seed solution: a. first-stage seed liquid, namely inoculating the seeds subjected to the amplification culture in the step (3) into a 1L triangular flask according to the inoculation amount of 30%, and culturing for 6-8 d at 36 ℃ by adopting a screening culture medium;
b. inoculating mature primary seed liquid into a 5L plastic pot according to the inoculation amount of 30%, covering the inner and outer covers of the plastic pot with a screening culture medium, and culturing at 36 deg.C for 8 d;
c. and (3) third-stage seed liquid, namely inoculating the mature second-stage seed liquid into a 25L plastic pot according to the inoculation amount of 25%, adopting a screening culture medium, covering the inner cover and the outer cover of the plastic pot, and culturing for 8 d at the temperature of 36 ℃.
The anaerobic atmosphere in the step (1) or (2) is 90 percent of N2、5% CO2And 5% of H2。
The formula of the separation culture medium in the step (2) is as follows: 10g of peptone, 10g of beef extract, 3 g of yeast extract, 5g of glucose, 1g of soluble starch, 5g of sodium chloride, 3 g of sodium acetate, 20 g of agar powder and 1000 mL of deionized water, and sterilizing at 121 ℃ for 20 min.
The formula of the screening culture medium in the step (3) or the step (4) is as follows: 5g of sodium acetate, 0.4 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate, 0.5 g of ammonium sulfate, 1g of yeast extract, 10g of calcium carbonate and 1000 mL of deionized water, wherein the pH value is 7.0, the mixture is sterilized at 121 ℃ for 20min, 20mL of 95% vol ethanol is added after sterilization, and the components are uniformly mixed to obtain the yeast extract.
The preparation method of the esterification liquid comprises the following steps:
170 kg of warm boiled water with the temperature of 40 ℃, 30 kg of bottom pot water, 105 kg of tail water with the concentration of 15-20% vol, 23 kg of Zhonghui red yeast rice, 45kg of yellow water, 90 kg of ethanol with the concentration of 90-95% vol and 5kg of caproic acid are sequentially added into the sterilized pottery jar, the mixture is uniformly stirred, the mouth of the jar is completely sealed by plastic paper, the environmental temperature is kept at 33-37 ℃, and the mixture is cultured for 60 days, thus obtaining the product.
A preparation process of pit mud containing esterified liquid comprises the following steps:
mixing Daqu powder, bean cake powder, wet distiller's grains, pit skin mud, old pit mud, peat, micro-fertilizer, organic bone, and potassium dihydrogen phosphate, adding alcohol, caproic acid bacteria three-stage seed liquid, esterification liquid, and cool boiled water, mixing, adding loess, stirring with a mud mixing machine, stacking on flat ground, covering with plastic film, sealing, and culturing at 20-30 deg.C for 200 days.
The performance test results of the esterified liquid and pit mud in the examples 1-5 of the invention are shown in tables 1 and 2 respectively, and meanwhile, aged pit mud with the age of 10 years is used as comparison.
TABLE 1 data of the test results of the esterified liquid of the present invention
As can be seen from Table 1, the esterified liquid of the present invention has ethyl caproate content of 3.07-3.58 g/L, ethyl lactate content of 0.77-1.08 g/L, and ethyl butyrate content of 0.02-0.03 g/L, and has high ester yield.
Table 2 results of property measurements of pit mud of the present invention
As can be seen from Table 2, the pit mud of the invention is grey brown, has pure fragrance, has strong old pit mud smell, slightly has wine fragrance, has lasting fragrance and no other foreign flavor; the hand feeling is soft, mature, fine and smooth, no thorn hand feeling exists, the section is foamed, the texture is uniform, no impurities exist, and the feeling of viscosity is obvious; pH5.8-6.4, water 38-42%, humus 18-22%, ammoniacal nitrogen 351-423 mg/Kg, available phosphorus 288-336 mg/Kg, available potassium 395-437mg/Kg, and total bacterial acid 3.4-8.1 × 109CFU/g, total spore acid 2.8-7.2X 105CFU/g. The aged cellar mud of the cellar aged 10 years in comparative example 1 is dark gray, has pure cellar aroma, has wine aroma, is rich and lasting in aroma, has no foreign flavor, is uniform and sticky in hand feeling and texture, is soft and fine, and has no impurities or thorny hand feeling; pH 6.1, water content 41%, humus 17%, ammoniacal nitrogen 320 mg/Kg, available phosphorus 272 mg/Kg, available potassium 312 mg/Kg, total bacterial acid 8.5X 108CFU/g, total acid of spore 2.3X 105CFU/g. Therefore, the physical and chemical indexes, the microbial indexes and the sensory indexes of the artificial pit mud prepared by the method reach the quality of the common pit mud aged for 10 years, even are higher than the quality of the high-quality pit mud aged for 10 years.
The application of pit mud containing esterified liquid in wine brewing comprises the following steps:
(1) cleaning pit mud with broom, and driving bamboo sticks with length of 20-25 cm and width of 2-3 cm into the pit wall, wherein the distance between the bamboo sticks is 15-25 cm, and the upper part and the lower part are in a shape of Chinese character pin;
(2) the pit mud is smeared on the pit wall and the pit bottom, the pit wall mud is 5-8 cm in thickness and the pit bottom mud is 10-15 cm in thickness, the pit bottom and the pit wall are smoothed by mud boards, Daqu powder is scattered, sorghum can be put for brewing, the conventional brewing process is adopted, the performance detection results of the obtained white spirit are shown in tables 3 and 4, and the brewing experiment is carried out by taking the aged pit mud of 10 years of pit age produced by Yangshao wine industry Limited in Henan as comparison.
TABLE 3 test results of the Chinese liquor obtained by the present invention
TABLE 4 sensory evaluation of the spirit of the invention
As can be seen from tables 3 and 4, the pit mud prepared by the method is used for brewing for the first time, the conventional physicochemical indexes of the white spirit such as total acid, total ester and the like in the obtained raw wine are close to the results of the wine produced by the pit with the age of 10 years, even exceed the results of the pit with the age of 10 years, and the sensory evaluation of the white spirit obtained by the method is equivalent to that of the pit mud with the age of 10 years, so that the use of the pit mud disclosed by the invention shortens the aging period of the pit mud, is beneficial to improving the quality of the white spirit and improving the production efficiency.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010238403.5A CN111196967A (en) | 2020-03-30 | 2020-03-30 | White spirit pit mud containing esterified liquid and preparation process and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010238403.5A CN111196967A (en) | 2020-03-30 | 2020-03-30 | White spirit pit mud containing esterified liquid and preparation process and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111196967A true CN111196967A (en) | 2020-05-26 |
Family
ID=70745062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010238403.5A Pending CN111196967A (en) | 2020-03-30 | 2020-03-30 | White spirit pit mud containing esterified liquid and preparation process and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111196967A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111500507A (en) * | 2020-05-28 | 2020-08-07 | 江南大学 | A method for enrichment of pit mud bacteria based on oligoculture and its application |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154080A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid |
| CN102154081A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme |
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN106893657A (en) * | 2015-12-18 | 2017-06-27 | 安徽九华山酒业股份有限公司 | A kind of preparation method of pit mud |
| CN108865574A (en) * | 2018-07-24 | 2018-11-23 | 四川省食品发酵工业研究设计院 | A kind of pit mud preparation method improving vinosity |
-
2020
- 2020-03-30 CN CN202010238403.5A patent/CN111196967A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102206565A (en) * | 2011-03-30 | 2011-10-05 | 姚继承 | Culture method for ecological aged cellar mud |
| CN102154080A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid |
| CN102154081A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme |
| CN106893657A (en) * | 2015-12-18 | 2017-06-27 | 安徽九华山酒业股份有限公司 | A kind of preparation method of pit mud |
| CN108865574A (en) * | 2018-07-24 | 2018-11-23 | 四川省食品发酵工业研究设计院 | A kind of pit mud preparation method improving vinosity |
Non-Patent Citations (2)
| Title |
|---|
| 康明官: "《白酒工业手册》", 31 March 1994, 中国轻工业出版社 * |
| 张敬慧: "《酿酒微生物》", 31 January 2015, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111500507A (en) * | 2020-05-28 | 2020-08-07 | 江南大学 | A method for enrichment of pit mud bacteria based on oligoculture and its application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102229874B (en) | Production method of Luzhou-flavor liquor | |
| CN101921689B (en) | Method for brewing liquor by throwing away dregs and secondary fermentation of Luzhou-flavor liquor and brewed liquor | |
| CN104450399B (en) | A kind of liquid fermentation produces the method for rice spirit | |
| CN111117901B (en) | Microbial compound inoculant and preparation method and application thereof | |
| CN102181342B (en) | Artificial pit mud and its preparation method | |
| CN106434125A (en) | Wine making multi-bacteria functional bacterial liquid, and production method and application thereof | |
| CN102260638B (en) | Pit mud functional bacteria and preparation method thereof | |
| CN107034108B (en) | A method for improving the freshness and clarity of Luzhou-flavor liquor by maintenance of pit mud | |
| CN105062801A (en) | Production method of Fen-Maotai-flavor liquor | |
| CN110894443A (en) | Method for producing white spirit by using caproic acid bacterium liquid with yellow water as matrix to replace pit mud | |
| CN114933996A (en) | Pit mud synthesized microbiome and preparation and application thereof | |
| CN112458031A (en) | Lactic acid type caproic acid producing bacteria derived from pit mud for brewing white spirit and application thereof | |
| CN106434401A (en) | Yeast strain enriched in ergosterol and method for preparing ergot yeast powder | |
| CN114958655B (en) | Clostridium Ding Suanxing produced from pit mud produced by white spirit brewing and application thereof | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN102286322B (en) | Composite microbial enzyme preparation and preparation method thereof | |
| CN115161242B (en) | Method for Directed Enrichment and Cultivation of Clostridium Microorganisms | |
| CN111196967A (en) | White spirit pit mud containing esterified liquid and preparation process and application thereof | |
| CN110923083A (en) | Method for preparing yeast bran koji by yeast mixed culture | |
| CN103255085B (en) | Preparation method of concentrated caproic acid bacterial liquid | |
| CN102146325B (en) | Method for culturing closed cellar mud | |
| CN111019995B (en) | Method for producing vanillin by fermentation with eugenol as substrate | |
| CN105087286B (en) | The method of New Solid fermenting and producing Maotai-flavor liquor | |
| CN110862887A (en) | Method for manufacturing strong aromatic white spirit pit mud | |
| CN114369509A (en) | Culture method of artificial high-quality pit mud of pottery-type white spirit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200526 |