CN113604309A Peat substitute composition, anti-degradation cellar mud composition, anti-degradation cellar mud and preparation method thereof.
A peat substitute composition, anti-degradation cellar mud composition, anti-degradation cellar mud and preparation method thereof, belong to the field of winemaking. The peat substitute compositions included 10 12 parts of cellar clay mud, 3 4 parts of lotus pond mud, and 2 4 parts of anaerobic pond sludge of winemaking wastewater. Each raw material in the above-mentioned peat substitution composition is easy to obtain, can effectively protect natural resources, and at the same time, the specific proportion of cellar skin mud, lotus pond mud and anaerobic pond sludge of brewing wastewater are used to cooperate with each other, which can effectively replace peat and achieve basically similar effect, and can be combined with other raw materials after being applied to the cellar mud, so as to ensure that the pH remains unchanged for a long time, and effectively prevent the degradation of the cellar mud and affect the quality of Daqu liquor.
CN110257206A A Brewing method of Daqu liquor and production method of Daqu.
The present application relates to the field of brewing, specifically, to a method of brewing Daqu liquor and a method of making Daqu. The method of making the koji consists of sprinkling the mixture in the Daqu culture room, and the mass ratio of the mixture is 1:1 1:12 The storage period is 90 95 days of medium temperature koji and the storage period is 270 280 days of medium temperature koji. This method has obvious effect on solving the problems of low fermentation power and poor sensory quality of Daqu. The brewing method of Daqu liquor includes: sprinkling mixed koji in the workshop where production has resumed, and the mass ratio of mixed koji includes 2:1 2:12 The storage period is 180 190 days for medium temperature koji and the storage period is 270 280 days for medium temperature koji. This method has obvious effect on solving the problem of poor quality of cellar production when resumption of production.
CN105238661A A method for aging the base liquor of Daqu with different grades of strong aroma.
The invention discloses an aging method for different grades of strong aroma type Daqu base liquor, which selects the oxidation, adsorption and catalytic action of pottery jar with microporous network structure and large surface area, seals different grades of strong aroma type Daqu base liquor after loading the corresponding pottery jar respectively, and places it in a room with a relative humidity of 50 60 and a temperature of 15 25 for aging, and finally reaches the use standard of different grades of strong aroma type Daqu base liquor. The present invention forms the aging method of different grades of strong aroma type Daqu base liquor through the control of aging container, humidity, temperature and time, and unifies the aging process, aging time and use standard of strong flavor type Daqu base liquor in the liquor industry, and has good application value in industrial production.
CN102260639B A special aromatic functional bacterial liquid culture method for cellar mud and culture medium thereof.
The invention discloses a kind of cellar mud special aroma function bacterial liquid culture method and culture medium, the medium contains each component and its weight percentage: lost dregs infusion: 3 5%, high-quality pit mud: 8 10%, bottom dregs infusion: 10%, K2HPO4: 02～0.5%，naac:0.1～0.3%，mgso4:0.005～0.01%, 95% alcohol: 2 4%, yellow water: 5 10%. The special aromatic functional bacterial liquid of cellar mud cultivated by this medium can provide a composite flora of caproic acid bacteria, methanobacteria and nitrate-reducing bacteria that play a role in the production of compound aroma substances of liquor, which solves the problem of lack of compound aroma of wine produced in the cellar with short use time.
CN101851568A A comprehensive process control method for the intoxication degree of strong aroma liquor.
The invention discloses a comprehensive process control method for the intoxication degree of strong aroma liquor, which comprises the following steps: stepping on the cellar, raising the cellar, ingredients, retorting, blending, fermentation in the cellar, receiving liquor, storage, blending. The control method of the present invention is simple, and the liquor that adopts the control process of the present invention to make, its alcohol content not only compounds people's needs, but also the drunkenness degree of liquor is low, and becomes the liquor of "drunk slowly, wakes up quickly" that is demanded by today's society, and the occurrence of drunken accidents is reduced.
CN111961550A A method of cellar mud rejuvenation.
The invention provides a method for the rejuvenation of the cellar mud, comprises the following steps: the cellar mud to be rejuvenated and the prepared new cellar mud, the high-quality old cellar mud are mixed according to the mass ratio of (5-7) :(2-4): 1, the mixed cellar mud is obtained, the mixed cellar mud is spread into the cellar pond and the cellar dregs are added for fermentation, and the cellar mud is reinvigorated. The method of cellar mud rejuvenation provided by the present invention can quickly and efficiently provide and supplement the composite flora of caproic acid bacteria, ester-producing yeast, methanobacteria and nitrate-reducing bacteria that play a role in producing compound aroma substances of liquor, significantly improve the quality of the original cellar mud, improve the activity and metabolic ability of caproic acid bacteria, and promote the rapid generation and content improvement of typical compound aroma of strong aroma liquor.
CN110240985A Brewing method of Daqu compound flavored liquor, strong aroma liquor and Daqu compound flavored liquor.
The application relates to the field of liquor-making, specifically, to a method for brewing Daqu compound flavored liquor, strong-flavored liquor and Daqu compound flavored liquor. The brewing method of Daqu compound fragrant flavored liquor mainly includes steaming steps and mixing steps: mixing rice husk with a mass ratio of 20-30:8-12 and mixed koji to prepare the base material, evenly mixing the steamed material and mixed koji, and then placing it on the bottom material and accumulating it for 2-3 days to obtain the mixture;Fermentation steps and steaming;The mass ratio is 1-12：8.8-9 medium-temperature koji and high-temperature koji were used as koji to fully degrade and transform the starch substances in sorghum. After fermentation, the resulting wine is mellow and fragrant. In the mixing step, rice husk and mixed koji are used to prepare the base material, and in the process of accumulation, there are more microorganisms inside and outside the stacking materialDuring the fermentation process, the bottom of the cellar and the cellar wall are sprinkled with the tail of the wine, the bottom of the cellar is sprinkled with rice husks, and the rice husks are sprinkled with mixed koji;The sorghum is fully fermented to increase the mellow and delicate aroma of the wine.
CN110133133A Matrix for evaluating the caproic acid production capacity of pit mud and method for evaluating the caproic acid production capacity of pit mud.
The application relates to the field of winemaking technology, specifically, to a substrate for evaluating the ability of cellar mud to produce caproic acid and a method for evaluating the ability of cellar mud to produce caproic acid. A substrate for evaluating the caproic acid production capacity of pit mud comprises: caproic acid bacteria culture medium and pH adjustment reagentpH adjustment reagents are selected from one or more of lactic acid, acetic acid, ammonium bicarbonate and ammonium carbonateThe pH value of caproic acid medium is the same as that of the pit mud to be evaluated. The pH value of the substrate used to evaluate the caproic acid production capacity of the pit mud is the same as the pH value of the pit mud to be evaluated, so as to avoid the pH value affecting the final caproic acid content, which leads to inaccurate evaluation results. The pH adjustment of the matrix by using lactic acid, acetic acid, ammonium bicarbonate and ammonium carbonate can avoid the introduction of other impurities, which will affect the growth and metabolism of caproic acid bacteria and affect the final evaluation results.
CN104484758A A quality assessment method for artificial pit mud.
The invention discloses a quality assessment method of artificial cellar mud, which evaluates the evaluation index of artificial cellar mud, uses the liquor quality grade ability produced by the cellar mud as the basis, defines the liquor quality grade of flavored liquor, excellent liquor, first-class liquor and second-class liquor respectively, and uses the expert weighting factor to assign weight to each liquor quality grade index, establishes the liquor quality grade evaluation data table according to each liquor quality grade, and then assigns weight according to the wine-grain ratio of each liquor quality, and finally obtains the quality liquor capacity produced by the cellar mud. The present invention adopts the ability of the quality liquor produced by the cellar mud as the evaluation index, and makes a comprehensive judgment on the ability of different cellar mud to produce the quality of the liquor more systematically, avoids the evaluation from the three aspects such as sensory, physical and chemical and microorganism, and the method has a high degree of distinction, and the judgment result has scientific and accurate, and provides a basis for establishing an artificial cellar mud quality rating system.
CN102260640B A culture method for mixing caproic acid bacteria and liquid cellar mud.
The present invention discloses a culture method of caproic acid bacteria and liquid cellar mud mixed bacterial liquid, this method first adopts caproic acid bacteria medium and liquid cellar mud medium to culture caproic acid bacteria and liquid cellar mud strains respectively, and then successively inoculates caproic acid bacteria and 9 liquid cellar mud strains with 1 caproic acid bacteria, stainless steel seed tank and stainless steel fermentation tank, thereby preparing caproic acid bacteria and liquid cellar mud mixed bacterial liquid. The mixed bacterial liquid of caproic acid bacteria and liquid pit mud prepared by this method is used for curing pit mud and cultivating artificial pit mud, which can solve the problem of artificial calcium substances entering the pit mud to promote the aging of pit mud and the problems of cumbersome operation, limited quality and instability in cylinder culture, and at the same time, also solve the problem of poor use effect of caproic acid bacteria and liquid pit mud alone.
CN101914448A Cellar mud composite functional bacterial solution and preparation method thereof.
The invention discloses a kind of cellar mud compound functional bacterial liquid and its preparation method, and the formula of this cellar mud composite functional bacterial liquid is: taking the dregs infusion as the base 1, the cellar mud: 5 8, soybean cake powder: 2 3, Daqu powder: 1, K2HPO4: 03～0.5％，naac：0.2～0.3％，mgso4：0.01～0.02, 95 Alcohol: 2 4, Yellow Water: 5 15. According to the formula and process provided by the present invention, the compound functional bacterial liquid of the cellar mud is mainly M class microorganisms, contains a certain number of spores such as caproic acid bacteria, butyric acid bacteria, etc., has the function of adjusting the pH value of the cellar mud, generating aroma substances such as caproic acid, and is used for maintaining the degraded cellar mud with low pH value, and can significantly improve the quality of koji liquor.
CN115322854A Qingnong sauce and fragrant liquor and its brewing process.
A kind of clear and thick sauce and fragrant liquor and its brewing process, which belongs to the field of liquor. The brewing process includes the following steps: (1) the preparation of the basic liquor with clear sauce and aroma;(2) Preparation of thick sauce and aroma base liquor;(3) Blending of finished liquor: The clear sauce and fragrant base liquor and the thick sauce and aroma base liquor are aged separately and blended to obtain clear and thick sauce and fragrant liquor. The brewing process integrates the characteristics and advantages of three kinds of fragrant liquors: clear fragrance, strong aroma and sauce aroma, and the taste characteristics are as follows: pure fragrance, comfortable burnt aroma, mellow and sweet entrance, full taste, and long aftertaste, so as to enrich the flavor of liquor and meet the needs of the market.
CN113702535A A Daqu quality evaluation method and brewing process.
A kind of Daqu quality evaluation method and brewing process, which belongs to the field of brewing. The quality evaluation methods of Daqu include: S1, the sample Daqu is cultured into the culture medium, and the acetic acid content in the fermentation broth obtained is used as the actual acetic acid production index of the sample Daqu. S2. Compare the actual acetic acid production index of Daqu sample with the standard acetic acid production index of Daqu of the corresponding category in the evaluation system of Daqu production, if the actual acetic acid production index of Daqu of the sample meets the standard acetic acid production index of Daqu of the corresponding category, the quality of Daqu of the sample meets the standard of brewing requirements. Under the above conditions, the acetic acid production index of Daqu was used as the quality evaluation index of Daqu, the quality of Daqu was evaluated quickly, efficiently and accurately, and the actual acetic acid production index of Daqu was regulated by corresponding technical measures, so as to effectively improve the quality of Daqu and the quality of the base liquor, and at the same time fill the gap in the monitoring of Daqu in metabolism and further enrich the quality evaluation standard of Daqu.
CN111394264A A method for cultivating and applying acid-resistant cellar mud functional bacterial solution.
The present invention relates to the technical field of brewing, and specifically relates to the cultivation and application method of acid-resistant cellar mud functional bacterial solution. The acid-resistant pit mud functional bacterial solution was sprayed with pit mud three times and dregs dregs once, and the pH value of the pit mud was lower than 45. Under the condition of acid-tolerant ester-producing yeast, ester-producing yeast was used to increase the activity and metabolism of caproic acid bacteria, methanobacteria and nitrate-reducing bacteria with acid-resistant function in the cellar mud and dregs, so as to promote the rapid generation and content increase of the typical compound aroma of strong aroma liquor. The technical problem to be solved by the present invention is: how to provide a cultivation and application method of acid-resistant cellar mud functional bacterial liquid, the acid-resistant cellar mud functional bacterial liquid can not only provide the caproic acid bacteria that play a role in producing the compound aroma substance of the wine body under the premise of stabilizing the pH value of the cellar mud, More importantly, reducing the content of caproic acid in the pit mud through esterification helps to further improve the activity and metabolic ability of caproic acid bacteria in the pit mud, so as to achieve the effect of pit mud maintenance and accelerating aging, and improve the compound aroma of wine.
CN111321088A A cultivation method for acid-resistant caproic acid bacteria.
The present invention relates to the technical field of brewing, specifically relates to a cultivation method of acid-resistant caproic acid bacterial liquid. In the practical application of cellar mud maintenance, liquor enterprises found that the pH value of the cultivated caproic acid bacteria in the cellar mud was lower than 45. Because the acidity of the cellar mud is too high, the effect of cultivating caproic acid bacteria to increase the ethyl caproate produced is not obvious. The medium used in this method contains individual components and their weight percentages as NAAC: 01～0.2%，(nh4)2so4：0.01～0.03%，k2hpo4：0.01～0.03%，mgso4：0.01～0.02%, yeast paste: 01～0.2%, peptone: 01～0.2%, acetic acid: 004～0.06%, lactic acid: 002～0.03%, 95% vol alcohol: 2 4%, pH: 42～4.5。The acid-resistant caproic acid bacteria prepared by this method are used for pH values below 45. The maintenance of cellar mud can greatly improve the survival and metabolic adaptability of acid-resistant caproic acid bacteria, improve the ability of the cellar to produce ethyl caproate, and effectively improve the quality of base wine.
CN101914424B Anti-degradation cellar mud and preparation method thereof.
The present invention discloses an anti-degradation cellar mud and its preparation method, the formula of described anti-degradation cellar mud is: take yellow clay as the base 1, Daqu powder: 3 5, double wheel bottom dregs: 8 10, caproic acid bacteria, liquid cellar mud mixed culture medium: 5 8, M microbial fermentation broth: 2 3, peat: 15 20, cellar mud: 5 8, yellow water: 10 12, propionic acid bacteria liquid: 1 2, wine tail: 4 6, soybean cake powder: 2 3, K2HPO4: 005～0.1％。The pit mud realizes the reasonable adjustment of pH value, moisture, humus, nutrients, N, P, K, etc., and more importantly, the proportion of M class microorganisms, propionic acid bacteria liquid and caproic acid bacteria and liquid pit mud mixed culture medium in the anti-degradation pit mud is well adjusted, so that the pH value of the active high-quality pit mud is always maintained in the range of 5 7.
CN201686681U Simulated fermenter for strong aroma Daqu liquor.
The utility model discloses a kind of strong aroma type Daqu liquor simulated fermenter, it is characterized in that: described strong aroma type Daqu liquor simulated fermenter is made up of simulated fermentation box and dregs container;Described simulated fermentation box is cuboid structure, and simulated fermentation box top is provided with electrical control cabinet inside;The outer surface of described simulated fermentation box is provided with control panel and power switch;Described simulated fermentation box is also provided with a sealing door;;Described simulated fermentation chamber is provided with electric heating element. Through the simulated fermenter of strong flavor Daqu liquor, the research on the production process of strong flavor Daqu liquor can be carried out in the laboratory, and the cost of research investment is reduced and the research cycle is shortenedIn addition, the fermentation temperature can be flexibly controlled, so that the test environment is basically the same as that in the cellar of the production of strong aroma Daqu liquor, and the validity of the experimental results is ensured.