CN102154077B - Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor - Google Patents
Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor Download PDFInfo
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Abstract
The invention discloses a method for preparing an esterifying solution required in culture of cellar mud for Luzhou-flavor liquor, relating to the technical field of brewing. In the method, an outstanding technology for preparing the eserifying solution required in the culture of the cellar mud by scientific material selection and compatibility is adopted, and the method comprises the steps of: mixing and stirring 30kg of polysaccharide nutrient solution, 20kg of double-bottom fermented mash, 12kg of inorganic salt solution and 6.7kg of medium-quality Qu liquor with the alcoholic content of 60-62%, regulating a PH value to be 6.0-6.5 by using ammonia water and sodium hydroxide to prepare a culture solution, adding 12kg of flavor-producing active-dried-yeast activated bacteria solution, 14kg of aged cellar mud at the bottom of a cellar and 16kg of wheat yeast powder in the culture solution, then inoculating, stirring to prepare an inoculating solution, and subjecting the inoculating solution to an enrichment and propagation culture period at 28-30 DEG C for 1-3 days, an esterification producing period at 35-37 DEG C for 4-10 days, and an esterification fusing period at 33-35 DEG C for 11-15 days to prepare the esterifying solution required in the culture of the cellar mud for the Luzhou-flavor liquor. The method is used for the culture of the cellar mud in a Luzhou-flavor liquor process. By means of the method, nutrient components for producing ester flavor are added, and a liquor product has an outstanding ester flavor.
Description
Technical field
Required esterifying liquid preparation method during aromatic Chinese spirit of the present invention cellar for storing things mud is cultivated relates to brewing technical field; Be particularly related to the technical field of cellar for storing things mud in the wine brewing; Be specifically related to required esterifying liquid preparation method technical field in the mud cultivation of aromatic Chinese spirit cellar for storing things.
Background technology
With regard to the aromatic Chinese spirit technical field, as you know, the cellar for storing things mud in the fermentation vat is absolutely necessary, and it is one of essential condition of Production of Luzhou-flavor Liquor Technology, is related to the quality and the success or failure of aromatic Chinese spirit quality.So poor and the richness of cellar for storing things mud nutritive ingredient is related in the mud of cellar for storing things beneficial microorganism enrichment (vigorous) and decays, the quality of aromatic Chinese spirit product is played crucial effects; Simultaneously, cellar for storing things mud itself contain being of influential wine product fragrant, to be the composition that the flavor goods and materials generate many and few, are related to the good and poor of fragrant, taste composition of being of wine product mouth, to wine product be perfume, taste composition plays crucial effects.At present; Though the cellar for storing things mud nutritive ingredient of each wine industry production unit is had nothing in common with each other; But all ubiquitous deficiency, defective and drawback are: still continue to continue to use tradition and fall behind cellar for storing things mud production technique; It does not have ester fragrance owing to newly storing mud, and stores the foul smell that mud has hydrogen sulfide, and shortcoming is to influencing the research trial and the practical implementation that are perfume, taste composition generation and quality liquor yield rate of wine product.Seeing that contriver's expertise is with abundant working experience and to the excelsior unremitting pursue of cause; The present invention is exactly on conscientious and sufficient investigation, understanding, analysis, the existing known technology of summary and present situation basis, with take " scientific selection with compatibility and give prominence to the composition of storing required esterifying liquid in the mud cultivation " gordian technique succeeds in developing.
Summary of the invention
The present invention takes " at scientific selection and compatibility and give prominence to the composition of required esterifying liquid in cellar for storing things mud is cultivated " gordian technique, provide aromatic Chinese spirit cellar for storing things mud cultivate in required esterifying liquid preparation method; 6.7 kilograms of bent wine of middle stream that are about to 20 kilograms in unstrained spirits slurry at the bottom of 30 kilograms of polyose nutrient liquids, the two-wheel, 12 kilograms of inorganic salt solutions, 60-62 wine degree will be put into 12 kilograms of aroma-producing active dry yeast activation bacterium liquid and the end, cellar for storing things 14 kilograms in the mud in old cellar for storing things and 16 kilograms of inoculations of wheat koji powder and are stirred and process inoculation liquid in mixing the nutrient solutions that use ammoniacal liquor and sodium hydroxide to transfer pH value to process as 6.0-6.5 in stirring, inoculation liquid through 28-30 ℃ of 1-3 days enrichment enlarged culturing phase, 35-37 ℃ 4-10 days esterification generate the phase, a 33-35 ℃ 11-15 days esterification incorporating period is processed required esterifying liquid in the mud cultivation of aromatic Chinese spirit cellar for storing things.
The purpose that reaches through the present invention is: 1., take " at scientific selection and compatibility and give prominence in cellar for storing things mud is cultivated, increase in the required esterifying liquid influence being of wine product fragrant, taste composition generates and improve the quality liquor yield rate " gordian technique, required esterifying liquid preparation method in the mud cultivation of aromatic Chinese spirit cellar for storing things is provided; 2., make cellar for storing things mud break away from the production technique that tradition falls behind; 3., make the nutritive ingredient of cellar for storing things mud scientific and reasonable, abundant, balanced, complementary; Special increasing influences being perfume, taste composition generation and improving the quality liquor yield rate of wine product; For the production of aromatic Chinese spirit creates good conditions,, wine product creates good conditions for generating the fragrant taste of ester; 4., make the nutritive ingredient of cellar for storing things mud and generate the fragrant composition of ester and under scientific and reasonable prerequisite, realize stdn, standardization, mass-producing, and be convenient to implement, effect stability is reliable; 5., make the nutritive ingredient of cellar for storing things mud and generate the fragrant composition of ester under scientific and reasonable prerequisite, accomplish and draw materials conveniently, avoid unnecessary waste, save resource, reduce cost, be beneficial to wide popularization and application.
For realizing above-mentioned purpose, technical scheme provided by the invention is:
Required esterifying liquid preparation method during a kind of aromatic Chinese spirit cellar for storing things mud is cultivated:
1., the preparation of polyose nutrient liquid: 100 kilograms of Semen Maydis powder/rice are put into 300 kg of water boil and add 0.1 kilogram of saccharogenic amylase and 10 kilograms of mixing of warm wheat koji powder after being cooled to 55-60 ℃ again in 30-40 minute; The insulation saccharification is warming up to 85 ℃ and then be cooled to 26-28 ℃ and be prepared into polyose nutrient liquid after 3-4 hour under 50-55 ℃ of temperature condition, and it is subsequent use to take out 30 kilograms of described polyose nutrient liquids;
2., the preparation of unstrained spirits slurry at the bottom of the two-wheel: to be referred to as poor unstrained spirits and water at the bottom of the poor two-wheel of double ring bottom wine through custom after the liquor according to the ratio preparation of 1 ︰ 4 and stir and boil to be cooled to rapidly after 20 minutes and obtain below 35 ℃ to boil poor water slurry, takes out described boil add in 10 kilograms of the poor water slurrys fermenting-ripening and without unstrained spirits at the bottom of 10 kilograms of acquisitions of two-wheel bottom note unstrained spirits two-wheel of liquor starch 20 kilograms subsequent use;
3., the preparation of aroma-producing active dry yeast activation bacterium liquid: in concentration is to add 1 kilogram aroma-producing active dry yeast powder in 11 kilograms of liquid glucoses of 4% to mix and stir that to obtain 12 kilograms of aroma-producing active dry yeast activation bacterium liquid subsequent use;
4., the preparation of inorganic salt solution: will be by the solution of 0.2 kilogram of potassium hydrogenphosphate of 4 kg of water dissolvings, by the solution of 0.1 kilogram of sal epsom of 3.5 kg of water dissolving, mix and to be prepared into 12 kilograms of inorganic salt solutions subsequent use by the solution of 0.2 kilogram of sodium acetate of 4 kg of water dissolving;
5., mix stirring and transfer pH value to prepare nutrient solution: the bent wine of middle stream of 20 kilograms in unstrained spirits slurry, 12 kilograms of described inorganic salt solutions, 60-62 wine degree is put together for 6.7 kilograms to mix and is stirred at the bottom of 30 kilograms of described polyose nutrient liquids, the described two-wheel, and it is subsequent use in mixing process, to use ammoniacal liquor and sodium hydroxide adjusting pH value to be prepared into nutrient solution as 6.0-6.5;
6., inoculation: put in said nutrient solution that to be prepared into inoculation liquid after 16 kilograms in 12 kilograms of aroma-producing active dry yeast activation bacterium liquid and the end, cellar for storing things 14 kilograms in the mud in old cellar for storing things, wheat koji powder inoculated and stirred subsequent use;
7., the enrichment enlarged culturing phase:, make the probiotics enrichment and obtain enlarged culturing that to obtain enrichment enlarged culturing liquid subsequent use with described inoculation liquid under 28-30 ℃ of temperature condition 1-3 days;
8., esterification generates the phase: to described enrichment enlarged culturing liquid under 35-37 ℃ of temperature condition 4-10 days, it is subsequent use that the effect that reaches abundant esterification obtains abundant esterifying liquid;
9., the esterification incorporating period: to described abundant esterifying liquid under 33-35 ℃ of temperature condition 11-15 days, esterification is merged, thus be prepared into aromatic Chinese spirit cellar for storing things mud cultivate in required esterifying liquid.
Required esterifying liquid preparation method during described aromatic Chinese spirit cellar for storing things mud is cultivated, said Semen Maydis powder/rice is a kind of in Semen Maydis powder, the rice.
Owing to adopted technical scheme provided by the present invention.Because the present invention has taked " at scientific selection and compatibility and give prominence to the composition of required esterifying liquid in the mud cultivation of cellar for storing things " gordian technique.Because the present invention puts into 12 kilograms of aroma-producing active dry yeast activation bacterium liquid and the end, cellar for storing things 14 kilograms in the mud in old cellar for storing things and 16 kilograms of inoculations of wheat koji powder with 6.7 kilograms of the bent wine of middle stream of 20 kilograms in unstrained spirits slurry at the bottom of 30 kilograms of polyose nutrient liquids, the two-wheel, 12 kilograms of inorganic salt solutions, 60-62 wine degree to stir and process inoculation liquid in mixing the nutrient solutions that use ammoniacal liquor and sodium hydroxide to transfer pH value to process as 6.0-6.5 in stirring, inoculation liquid through 28-30 ℃ of 1-3 days enrichment enlarged culturing phase, 35-37 ℃ 4-10 days esterification generate the phase, a 33-35 ℃ 11-15 days esterification incorporating period is processed required esterifying liquid in the mud cultivation of aromatic Chinese spirit cellar for storing things.Make the present invention compare with present situation with existing known technology, the beneficial effect of acquisition is:
" required esterifying liquid preparation method in the mud cultivation of aromatic Chinese spirit cellar for storing things " 1, is provided;
2, make cellar for storing things mud break away from the production technique of traditional backwardness;
3, make the nutritive ingredient of cellar for storing things mud scientific and reasonable, abundant, balanced, complementary, also having increased especially simultaneously influences being perfume, taste composition generation and improving the quality liquor yield rate of wine product, has created good condition for wine product generates the fragrant taste of ester;
4, make the nutritive ingredient of cellar for storing things mud and generate the fragrant nutritive ingredient of ester and under scientific and reasonable prerequisite, realize stdn, standardization, mass-producing, and be convenient to implement, effect stability is reliable;
5, because the nutritive ingredient in the set prescription of the present invention is complete and comprised especially and help making wine product to generate ester fragrant nutritive ingredient and trace element; Its fermentating culturing process technology be by can making profitable strain from " enrichment enlarged culturing phase ", through " esterification generate phase ", to the continuous optimization of " esterification incorporating period " whole process, thereby obtained to make wine product to generate the beneficial effect that ester perfume (or spice) and ester fragrant breeze flavor are given prominence to;
6,, be the beneficial effect of pure natural, pollution-free, non-harmful green drink thereby obtained to make wine product because the present invention is provided with polyose nutrient liquid, and the raw material of polyose nutrient liquid is pure natural, pollution-free, non-harmful green material--corn/rice;
7, owing to be provided with unstrained spirits slurry at the bottom of the two-wheel among the present invention, thereby obtained the autochthonous microorganism thalline, can play initiation, and made full use of at the bottom of the two-wheel beneficial effect of trace element in the unstrained spirits slurry the bacterial classification in the Production of Luzhou-flavor Liquor;
8, be provided with aroma-producing active dry yeast activation bacterium liquid owing among the present invention, thereby obtained to make wine product to increase the beneficial effect of fragrance, raising wine product local flavor;
9, be provided with the bent wine of middle stream of 60-62 wine degree owing among the present invention, thereby obtained equally the bacterial classification in the Production of Luzhou-flavor Liquor is played initiation and increases the beneficial effect of carbon source for fermented bacterium grows vigorously;
10, be provided with inorganic salt solution owing among the present invention, thereby obtained to provide the beneficial effect of the quality of trace element and raising wine product equally for growth in the Production of Luzhou-flavor Liquor;
11, owing to be provided with the wheat koji powder among the present invention, made full use of the higher advantage of esterification enzyme content in the wheat koji powder, thus obtained to make wine product increase fragrance, particularly increase the fragrant taste of ester, improve the beneficial effect of wine product local flavor;
12, owing to be provided with the end, cellar for storing things old cellar for storing things mud among the present invention; Thereby obtained inherent useful microbe thalline in the end, the cellar for storing things old cellar for storing things mud, can play initiation, and the beneficial effect that makes full use of trace element in the end, the cellar for storing things old cellar for storing things mud to the bacterial classification in the Production of Luzhou-flavor Liquor;
13,, thereby obtained to provide the beneficial effect of good condition for growth because the nutrient solution pH value of aromatic Chinese spirit according to the invention cellar for storing things mud fermentation is 6.0-6.5;
14, make the nutritive ingredient of cellar for storing things mud and generate the fragrant composition of ester under scientific and reasonable prerequisite; Accomplished and drawn materials conveniently; As the raw material of wheat koji powder and polyose nutrient liquid be that Semen Maydis powder/rice can solve with the mode of selecting the feed base smoothly, the unstrained spirits slurry all can be purchased from market with dry yeast and the inorganic salt in the inorganic salt solution that bent wine of middle stream and the end, cellar for storing things old cellar for storing things mud are in wine brewing factory inherent starting material, the aroma-producing active dry yeast activation bacterium liquid at the bottom of the two-wheel; So various starting material are all drawn materials very convenient, also avoid unnecessary waste simultaneously, save resource, reduce cost, be beneficial to wide popularization and application.
Description of drawings
Figure of description is the technical process window synoptic diagram of the specific embodiment of the invention.
Embodiment one
Below in conjunction with Figure of description, the present invention is described in detail.Shown in Figure of description, required esterifying liquid preparation method during a kind of aromatic Chinese spirit cellar for storing things mud is cultivated:
1., the preparation of polyose nutrient liquid: 100 kilograms of Semen Maydis powder/rice are put into 300 kg of water boil and add 0.1 kilogram of saccharogenic amylase and 10 kilograms of mixing of warm wheat koji powder after being cooled to 55-60 ℃ again in 30-40 minute; The insulation saccharification is warming up to 85 ℃ and then be cooled to 26-28 ℃ and be prepared into polyose nutrient liquid after 3-4 hour under 50-55 ℃ of temperature condition, and it is subsequent use to take out 30 kilograms of described polyose nutrient liquids;
2., the preparation of unstrained spirits slurry at the bottom of the two-wheel: to be referred to as poor unstrained spirits and water at the bottom of the poor two-wheel of double ring bottom wine through custom after the liquor according to the ratio preparation of 1 ︰ 4 and stir and boil to be cooled to rapidly after 20 minutes and obtain below 35 ℃ to boil poor water slurry, takes out described boil add in 10 kilograms of the poor water slurrys fermenting-ripening and without unstrained spirits at the bottom of 10 kilograms of acquisitions of two-wheel bottom note unstrained spirits two-wheel of liquor starch 20 kilograms subsequent use;
3., the preparation of aroma-producing active dry yeast activation bacterium liquid: in concentration is to add 1 kilogram aroma-producing active dry yeast powder in 11 kilograms of liquid glucoses of 4% to mix and stir that to obtain 12 kilograms of aroma-producing active dry yeast activation bacterium liquid subsequent use;
4., the preparation of inorganic salt solution: will be by the solution of 0.2 kilogram of potassium hydrogenphosphate of 4 kg of water dissolvings, by the solution of 0.1 kilogram of sal epsom of 3.5 kg of water dissolving, mix and to be prepared into 12 kilograms of inorganic salt solutions subsequent use by the solution of 0.2 kilogram of sodium acetate of 4 kg of water dissolving;
5., mix stirring and transfer pH value to prepare nutrient solution: the bent wine of middle stream of 20 kilograms in unstrained spirits slurry, 12 kilograms of described inorganic salt solutions, 60-62 wine degree is put together for 6.7 kilograms to mix and is stirred at the bottom of 30 kilograms of described polyose nutrient liquids, the described two-wheel, and it is subsequent use in mixing process, to use ammoniacal liquor and sodium hydroxide adjusting pH value to be prepared into nutrient solution as 6.0-6.5;
6., inoculation: put in said nutrient solution that to be prepared into inoculation liquid after 16 kilograms in 12 kilograms of aroma-producing active dry yeast activation bacterium liquid and the end, cellar for storing things 14 kilograms in the mud in old cellar for storing things, wheat koji powder inoculated and stirred subsequent use;
7., the enrichment enlarged culturing phase:, make the probiotics enrichment and obtain enlarged culturing that to obtain enrichment enlarged culturing liquid subsequent use with described inoculation liquid under 28-30 ℃ of temperature condition 1-3 days;
8., esterification generates the phase: to described enrichment enlarged culturing liquid under 35-37 ℃ of temperature condition 4-10 days, it is subsequent use that the effect that reaches abundant esterification obtains abundant esterifying liquid;
9., the esterification incorporating period: to described abundant esterifying liquid under 33-35 ℃ of temperature condition 11-15 days, esterification is merged, thus be prepared into aromatic Chinese spirit cellar for storing things mud cultivate in required esterifying liquid.
Required esterifying liquid preparation method during described aromatic Chinese spirit cellar for storing things mud is cultivated, said Semen Maydis powder/rice is a kind of in Semen Maydis powder, the rice.
In above-mentioned practical implementation process: to the boiling time in the preparation of said polyose nutrient liquid respectively with 30,31,32,33,34,35,36,37,38,39,40 minutes; Cooling temperature is respectively with 55,56,67,68,59,60 ℃; The insulation saccharification temperature is respectively with 50,51,52,53,54,55 ℃; The insulation saccharification time is respectively with 3 hours, 3 hours 15 minutes, 3 hours 30 minutes, 3 hours 45 minutes, 4 hours, and cooling temperature is implemented with 26,27,28 ℃ respectively again; Wine degree to the bent wine of stream in said is implemented with 60,61,62 wine degree respectively; PH value to said aromatic Chinese spirit cellar for storing things mud esterification nutrient solution is implemented with 6.0,6.1,6.2,6.3,6.4,6.5 respectively; Respectively with 28,29,30 ℃, the time implemented with 1,2,3 day respectively to the temperature of said enrichment enlarged culturing phase; The temperature that said esterification is generated the phase is respectively with 35,36,37 ℃, and the time implemented with 4,5,6,7,8,9,10 days respectively; Respectively with 33,34,35 ℃, the time implemented with 11,12,13,14,15 days respectively to the temperature of said esterification incorporating period; Said Semen Maydis powder/rice is implemented with Semen Maydis powder, rice, Semen Maydis powder and rice mixing respectively; All received the good result of expection.
Embodiment two
Implement by embodiment one, just on the basis of embodiment one, carry out multiple multiple enforcement and carry out the detection of each item index simultaneously to dwindle 30,25,20,15,10,5 times respectively, obtained the good result of expection; Make the present invention have sturdy small-scale test, expanding test basis.
Embodiment three
Implement by embodiment one, just on the basis of embodiment one, carry out multiple multiple enforcement and carry out the detection of each item index simultaneously to enlarge 1,3,5,7,10,15,20,25,30 times respectively, obtained the good result of expection; Make the present invention have sturdy expanding test again, Production Type Test basis, for specifically in wine brewing is produced application implementation established solid basis.
The present invention has carried out property on probation examination after making and finishing; In property examination on probation; Using the key technical indexes result that the present invention makes cellar for storing things mud shows: use available nitrogen (mg/100g dry ground) that the present invention stores mud and be 489.8, comparison exceeds 158.9 according to 330.9 of test group; Use effective potassium (mg/100g) dry ground that the present invention stores mud and be 662.6, comparison exceeds 454.6 according to 208 of test group; Use corruption that the present invention stores mud and plant that matter (%) is 22.6, comparison exceeds 8.8 according to 13.8 of test group, use the present invention store mud double gas bacillus (individual/g) (to contain caproic acid fungas) be 1.04 * 10
10And the controlled trial group be merely 6.4 * 10
9Promptly increase by 18.5%; Use other each item technical indicators that the present invention stores mud also all comparison according to test group raising is in various degree arranged.Obtained the good result of expection through property examination on probation.
The above is merely preferred embodiment of the present invention, is not the present invention is done any pro forma restriction; The those of ordinary skill of all industry, but all shown in the by specification accompanying drawing and the above, and embodiment of the present invention swimmingly; But the equivalent variations of making differentiation not breaking away from technical scheme of the present invention is equivalent embodiment of the present invention, all still belongs to technical scheme of the present invention.
Claims (1)
1. required esterifying liquid preparation method during an aromatic Chinese spirit cellar for storing things mud is cultivated is characterized in that:
1., the preparation of polyose nutrient liquid: 100 kilograms of Semen Maydis powder/rice are put into 300 kg of water boil and add 0.1 kilogram of saccharogenic amylase and 10 kilograms of mixing of warm wheat koji powder after being cooled to 55-60 ℃ again in 30-40 minute; The insulation saccharification is warming up to 85 ℃ and then be cooled to 26-28 ℃ and be prepared into polyose nutrient liquid after 3-4 hour under 50-55 ℃ of temperature condition, and it is subsequent use to take out 30 kilograms of described polyose nutrient liquids;
2., the preparation of unstrained spirits slurry at the bottom of the two-wheel: to be referred to as poor unstrained spirits and water at the bottom of the poor two-wheel of double ring bottom wine through custom after the liquor according to the ratio preparation of 1 ︰ 4 and stir and boil to be cooled to rapidly after 20 minutes and obtain below 35 ℃ to boil poor water slurry, takes out described boil add in 10 kilograms of the poor water slurrys fermenting-ripening and without unstrained spirits at the bottom of 10 kilograms of acquisitions of two-wheel bottom note unstrained spirits two-wheel of liquor starch 20 kilograms subsequent use;
3., the preparation of aroma-producing active dry yeast activation bacterium liquid: in concentration is to add 1 kilogram aroma-producing active dry yeast powder in 11 kilograms of liquid glucoses of 4% to mix and stir that to obtain 12 kilograms of aroma-producing active dry yeast activation bacterium liquid subsequent use;
4., the preparation of inorganic salt solution: will be by the solution of 0.2 kilogram of potassium hydrogenphosphate of 4 kg of water dissolvings, by the solution of 0.1 kilogram of sal epsom of 3.5 kg of water dissolving, mix and to be prepared into 12 kilograms of inorganic salt solutions subsequent use by the solution of 0.2 kilogram of sodium acetate of 4 kg of water dissolving;
5., mix stirring and transfer pH value to prepare nutrient solution: the bent wine of middle stream of 20 kilograms in unstrained spirits slurry, 12 kilograms of described inorganic salt solutions, 60-62 wine degree is put together for 6.7 kilograms to mix and is stirred at the bottom of 30 kilograms of described polyose nutrient liquids, the described two-wheel, and it is subsequent use in mixing process, to use ammoniacal liquor and sodium hydroxide adjusting pH value to be prepared into nutrient solution as 6.0-6.5;
6., inoculation: put in said nutrient solution that to be prepared into inoculation liquid after 16 kilograms in 12 kilograms of aroma-producing active dry yeast activation bacterium liquid and the end, cellar for storing things 14 kilograms in the mud in old cellar for storing things, wheat koji powder inoculated and stirred subsequent use;
7., the enrichment enlarged culturing phase: described inoculation liquid was cultivated 1-3 days under 28-30 ℃ of temperature condition, make the probiotics enrichment and obtain enlarged culturing acquisition enrichment enlarged culturing liquid subsequent use;
8., esterification generates the phase: described enrichment enlarged culturing liquid was cultivated 4-10 days under 35-37 ℃ of temperature condition, and it is subsequent use that the effect that reaches abundant esterification obtains abundant esterifying liquid;
9., esterification incorporating period: described abundant esterifying liquid was cultivated 11-15 days under 33-35 ℃ of temperature condition, esterification is merged, thereby be prepared into required esterifying liquid in the mud cultivation of aromatic Chinese spirit cellar for storing things.
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| CN2011100858748A CN102154077B (en) | 2011-04-07 | 2011-04-07 | Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor |
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| CN2011100858748A CN102154077B (en) | 2011-04-07 | 2011-04-07 | Method for preparing esterifying solution required in culture of cellar mud for Luzhou-flavor liquor |
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| CN111500507A (en) * | 2020-05-28 | 2020-08-07 | 江南大学 | Pit mud flora enrichment method based on oligoculture and application thereof |
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