CN105907566B - A kind of pit mud and preparation method thereof - Google Patents
A kind of pit mud and preparation method thereof Download PDFInfo
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- CN105907566B CN105907566B CN201610505369.7A CN201610505369A CN105907566B CN 105907566 B CN105907566 B CN 105907566B CN 201610505369 A CN201610505369 A CN 201610505369A CN 105907566 B CN105907566 B CN 105907566B
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The present invention relates to brewing technical fields more particularly to a kind of pit mud and preparation method thereof.The present invention provides a kind of wine brewing pit muds, are made by yellow clay, black earth, koji powder, yellow water, beancake powder, alcohol, pit mud bacterium solution, wherein yellow clay, black earth come from song-Nen plain.Koji powder, yellow water and pit mud bacterium solution are clarified with present invention offer formula and the pit mud of method preparation for making elm Daqu spirit of China, gained Daqu spirit of China wine body, fragrance is pure and mild, strong, long, clean from elm money the wine industry.Through detecting, 35 kinds of aroma substance are measured altogether, and content soprano is ethyl hexanoate, is 2177.7mg/L；Ethyl lactate and ethyl acetate content are taken second place, and 1560.5mg/L and 1259mg/L are followed successively by.Content the lowest is bata-phenethyl alcohol, is 0.8mg/L.
Description
Technical field
The present invention relates to brewing technical fields more particularly to a kind of pit mud and preparation method thereof.
Background technique
China white wine is the distinctive traditional wine kind in China, and unique technique and flavor are formd in very long development process
Feature is worldwide enjoyed a very good reputation, eponymous with brandy, whiskey, Rum, vodka, gin, is known as
One of world-renowned six big Spirit.
It is original with starchiness, saccharic using distiller's yeast as leavening using mud cellar pit as round when liquor fermentation
Material, the poor unstrained spirits being saccharified through boiling is sealed in pit, its spontaneous fermentation is made.After poor unstrained spirits is capped fermentation.As fermentation produces
Heat produces gas, stores interior pressure increase, produces a large amount of " yellow serofluids ", becomes the carrier of pit mud and poor unstrained spirits mass exchange.
Important component of the pit mud as mud cellar pit, ceases with flavor and fragrance substances various in Luzhou-flavor liquo
Manner of breathing closes.In the brewage process of traditional Luzhou-flavor liquor, the maintenance work of pit pit mud is considered as most important by major brewery
A ring, the maintenance work stored always is more regarded as the most important thing in brewage process.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that providing a kind of pit mud and preparation method thereof, the present invention mentions
The pit mud of confession is suitable for the brewing of Daqu spirit of China, and made yeast wine aroma is balanced, and mouthfeel is pure and mild.
Pit mud provided by the invention is made by the raw material of following mass parts:
In pit mud provided by the invention, using yellow clay and black earth as the matrix of pit mud.Wherein:
Yellow clay be the traditional raw material for assembling brewing cellar pool, be the main matrix of traditional pit mud, soil particle is small, glue
Property it is stronger, production pit mud builds not easy to leak behind cellar.Its humus content content is moderate, and soil property is suitable for making without different smell
The building of wine cellar.Song-Nen plain of the yellow clay that the present invention uses from Northeast Area of China.
Black earth is presented black on appearance color and gains the name because containing a large amount of organic matters.According to China soil classification system,
Black earth belongs to half Alfisols, half damp-warm syndrome, half alfisol subclass, and black earth class is black including 4 subclass, respectively black earth, grassy marshland
Native, white pulp black earth and the latent black earth of table.Black earth character is good, fertility is high, is suitble to plant growth, and black earth in the world is mainly distributed on
The Northeast plain in the Mississippi Plain in America, the Ukraine Plain in Europe, Asia；The black earth that the present invention uses is from China
The black earth of northeast region song-Nen plain.
Yeast be with wheat crushing later plus hydraulic pressure at brick-shaped curved billet.Microorganism and warp in knee-piece itself raw material
Artificial infection or the microorganism touched with natural environment start to grow, and giving the suitable product temperature of knee-piece and humidity later makes micro- life
Object nature growth and breeding is enriched with and generates diversified enzyme.The diversity of microbiologic population and between each other effect and enzyme
The flavor precursor substance of raw material formation is acted on, so that yeast not only becomes the raw material of Daqu spirit of China brewing process, also becomes wine brewing
Saccharifying agent, leavening, raw pastil and the alcoholization agent of production process.There are many foundations for the classification of yeast, can according to its raw material difference
It is divided into single grain song and more grains is bent；It is divided into Maotai-flavor, Luzhou-flavor and delicate fragrance type yeast according to the difference for brewing bent wine flavor type；
And it is divided into three kinds of low, medium and high temperature yeast according to highest cultivation temperature different in its production.The yeast that the present invention uses
Powder is with higher Wen Qu in made from wheat.
Beancake powder be soya bean oil expression after carry over soya-bean cake grinding made of powder, wherein albumen rich in
Matter.
Yellow water is the by-product of brewed spirit, is the important component of cellar microbial ecosystems system, wherein not only containing rich
The nutritional ingredients such as rich sugar, albumen, a variety of taste compounds such as alcohol, ester, acid, ketone, aldehyde, also containing the probiotics largely tamed for a long time
Group, plays a positive role in liquor fermentation.The yellow water that the present invention uses comes from elm money the wine industry, and elm Daqu spirit of China is with northeast
Good red sorghum is raw material, and with higher Wen Quwei saccharifying ferment in made from wheat, mixed-steaming and mixed-heating continues grain ingredient, mud cellar
Solid-state is fermented for a long time, is made meticulously.Cellar aroma flavoring is strong, pure and mild, clean.
The strain for including in pit mud bacterium solution is the important component of pit mud, is the important sources of distilled spirit fragrance.Strain exists
It in fermentation process, using nutriment growth and breeding and is metabolized, to generate ethyl alcohol and fragrance component.What the present invention used
Pit mud bacterium comes from elm money the wine industry, and pit mud bacterium continued to use for more than 200 years, wherein more than 1000 strains of guaranteeing replacement.
In some embodiments, pit mud provided by the invention is made by the raw material of following mass parts:
In some embodiments, pit mud provided by the invention is made by the raw material of following mass parts:
In some embodiments, pit mud provided by the invention is made by the raw material of following mass parts:
The pit mud bacterium solution that the present invention uses can also be bought in market voluntarily to prepare, and this is not limited by the present invention,
Implement all within protection scope of the present invention.Aged pit mud therein comes from elm money the wine industry, continued to use for more than 200 years, was using
It tames and generates in journey, be directed to more than 1000 kinds of strains, mainly include saccharomycete, caproic acid bacteria, lactic acid bacteria etc..
In the present invention, pit mud bacterium solution is made by the raw material of following mass parts:
In some embodiments, pit mud bacterium solution is made by the raw material of following mass parts:
In some embodiments, pit mud bacterium solution is made by the raw material of following mass parts:
In some embodiments, pit mud bacterium solution is made by the raw material of following mass parts:
In the present invention, yellow water is the yellow water of elm Daqu spirit of China；Aged pit mud is elm Daqu spirit of China aged pit mud.
In the present invention, white sugar is soft white sugar.
Preferably, the time of elm Daqu spirit of China aged pit mud is 200 years.
Application of the pit mud provided by the invention in brewing Daqu spirit of China.
In the present invention, Daqu spirit of China is elm Daqu spirit of China.
The preparation method of pit mud provided by the invention includes:
Step 1: after beancake powder is mixed with hot water, being sealed by fermentation 10 days, obtain soya-bean cake fermentation liquid；The temperature of hot water is 70
DEG C~90 DEG C；
Step 2: after yellow clay, black earth, koji powder, soya-bean cake fermentation liquid, yellow water, pit mud bacterium solution, alcohol are mixed, 35 DEG C~
37 DEG C of sealings are cultivated 7 days~10 days.
Preferably, the temperature of hot water is 80 DEG C.
Preferably, in step 1, the temperature of sealing and fermenting is room temperature, i.e., 10~30 DEG C.
Preferably, the temperature for sealing culture is 36 DEG C, and the time is 8 days in step 2.
Preferably, the room temperature for sealing culture is 37 DEG C, and mud temperature is 36 DEG C in step 2.
Preferably, the alcohol is ethanol water, wherein the volume fraction of ethyl alcohol is 10%.
In the present invention, the preparation method of pit mud bacterium solution includes:
Step 1: yellow water, white sugar, calcium carbonate are mixed, after normal pressure boils 50min~70min, are cooled to 37 DEG C~40 DEG C,
Culture medium is made；
Step 2: aged pit mud is mixed with 95 DEG C~100 DEG C of water, is cooled to 34 DEG C~37 DEG C, it is mixed with alcohol, culture medium
It closes, 34 DEG C~35 DEG C ferment 7~10 days, and pit mud bacterium solution is made.
In the present invention, alcohol is diluted through water, and wherein the volume fraction of ethyl alcohol is 10%.
Preferably, the time that normal pressure boils in step 1 is 60min.
Preferably, aged pit mud and quality-volume ratio of 95 DEG C~100 DEG C of water are 1:2.5.
Preferably, the room temperature fermented in step 2 is 37 DEG C, product temperature is 34~35 DEG C, and fermentation time is 8 days.
The present invention provides a kind of wine brewing pit muds, by yellow clay, black earth, koji powder, yellow water, beancake powder, alcohol, pit mud
Bacterium solution is made, wherein yellow clay, black earth come from song-Nen plain.Koji powder, yellow water and pit mud bacterium solution from elm money the wine industry,
The pit mud of formula and method preparation is provided for making elm Daqu spirit of China, the clarification of gained Daqu spirit of China wine body, fragrance alcohol with the present invention
With it is strong, long, clean.Through detecting, 35 kinds of aroma substance are measured altogether, and content soprano is ethyl hexanoate, is 2177.7mg/
L；Ethyl lactate and ethyl acetate content are taken second place, and 1560.5mg/L and 1259mg/L are followed successively by.Content the lowest is bata-phenethyl alcohol,
For 0.8mg/L.Other aroma substances are not detected because of detection method threshold restriction.
Specific embodiment
The present invention provides a kind of pit mud and preparation method thereof, those skilled in the art can use for reference present disclosure, suitably
Improve realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are for a person skilled in the art
It will be apparent that they are considered as being included in the present invention.Method and application of the invention is carried out by preferred embodiment
Description, related personnel can obviously not depart from the content of present invention, change in spirit and scope to methods herein and application
Dynamic or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
The material that the present invention uses is all common commercially available product, can all be bought in market.
Below with reference to embodiment, the present invention is further explained:
Examples 1 to 3
Pit mud bacterium solution is prepared according to the formula of table 1 and parameter:
Table 1, pit mud bacterium solution formula and preparation parameter
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Yellow water (kg) | 50 | 55 | 45 |
| Alcohol (kg) | 2 | 1.8 | 2 |
| White sugar (kg) | 15 | 17 | 13 |
| Calcium carbonate (kg) | 7 | 5 | 10 |
| Aged pit mud (kg) | 60 | 70 | 50 |
| Boiling time (min) | 60 | 70 | 50 |
| Cooling temperature (DEG C) | 35 | 34 | 37 |
| Fermentation temperature (DEG C)/time (min) | 35/8 | 34/7 | 37/10 |
The preparation method comprises the following steps:
1, yellow water, soft white sugar being mixed into heating tank, adds calcium carbonate, stirred evenly, heating is boiled, after cooling,
It moves into altar.
2, strain is handled
Add water 150kg or so in heating tank, be heated to boiling point, pit mud is poured into slot, stir evenly, checks temperature,
With 95~100 DEG C for starting point, 34~37 DEG C are then quickly cooled to, moves into altar, (to check temperature in altar, first at this moment to determine
Determine strain temperature)
3, it is inoculated with
Inoculation temperature requires 34~35 DEG C, and altar inner capacities should be such that liquid when fermentation does not spill over subject to altar after inoculation, then
Altar is tightened with film.
4, heat preservation room temperature should be controlled at 37 DEG C or so, and product temperature reaches 34~35 DEG C, by indirect fermentation when table 1.
Embodiment 4~6
Respectively with Examples 1 to 3 preparation pit mud bacterium solution preparation embodiment 4~6 pit mud, pit mud according to table 2 formula and
Parameter preparation:
Table 2, pit mud formula and preparation parameter
| Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Yellow clay (kg) | 2200 | 1800 | 2000 |
| Black earth (kg) | 450 | 550 | 500 |
| Koji powder (kg) | 55 | 45 | 50 |
| Yellow water (kg) | 80 | 120 | 100 |
| Beancake powder (kg) | 22 | 18 | 20 |
| Alcohol (kg) | 1.8 | 2 | 2.0 |
| Pit mud bacterium solution (kg) | 120 | 80 | 100 |
| Hot water temperature's (DEG C) | 70 | 90 | 80 |
| Soya-bean cake fermentation temperature (DEG C)/time (day) | 10/10 | 20/10 | 30/10 |
| Pit mud fermentation temperature (DEG C)/time (day) | 36/7 | 36/8 | 36/10 |
The preparation method comprises the following steps:
1, the processing of beancake powder: quantitative beancake powder being put into altar, hot water is then added, is stirred evenly, thin with plastics
Film tightly pricks altar, and soya-bean cake uses after fermenting 10 days.
2, loess is paved, then black earth is uniformly sprinkling upon above loess, be subsequently added into koji powder, soya-bean cake fermentation liquid, yellow water,
Bacterium solution, alcohol etc..
3, ethanol postincubation: volume fraction of ethanol first is diluted to clear water and is used again for 10% or so.It can also be in advance by quantitative wine
Finishing enters to be diluted in yellow water and soya-bean cake fermentation liquid.
4, first manually black, the loess that complete various materials are turned uniformly, then with blender by mud after mixing evenly, shifting
Enter in pit mud fermentation vat and (enters 35~37 DEG C of pond mud temperature control system).
5, to keep pit mud temperature, yellow water, soya-bean cake fermentation liquid should heat use, and degree of heat is flexibly true depending on pit mud temperature
It is fixed.
6, heat insulating culture: culture bottom of pond portion and surrounding will complete plastic film, prevent pit mud water loss.Mud sump fills up
Afterwards, upper cover plastic film, pit mud are sealed by fermentation.
7, temperature management: 38 degree of room temperature, 35 degree of mud temperature.
Embodiment 7
Elm Daqu spirit of China is made with pit mud made from embodiment 4~6, fermentation uses double wheeling bottom fermentation method, specifically includes:
1, smear pit mud: cellar wall thickness 15cm stores base thickness degree 50cm
2, former, auxiliary material crushes: sorghum being crushed, yeast crushes；Rice husk cooks, mixing.
Sorghum moisture is 13%~15%, and content of starch is 60%~62%, is crushed to 4~8 valves, not pass through 20 meshes
Account for and 70% or so be advisable；
The saccharifying power of koji powder is not less than 600 milligrams of glucose/gram song, hour, and moisture 14.5% is hereinafter, acidity is not more than
1.2.Its degree of grinding 70% is advisable with not passing through accounting for for 20 mesh holes, remaining is 30% with can be by 0.5 millimeter of diameter of sieve
Hole is advisable.
Rice husk fineness degree with 4,6 valves be it is best, by 20 mesh holes be no more than 8%, 1m3Quality be not more than 133kg.
Atmosphere is steamed, and the time is no less than 60 minutes, and without that can take the dish out of the pot after raw chaff taste and different miscellaneous taste in steam, airing immediately, makes it after taking the dish out of the pot
Moisture, miscellaneous taste exclude as far as possible, and moisture, which is no more than 18% side, to be used.
The mass ratio of sorghum, yeast and rice husk is 1:0.25:0.18.
3, it cooks, by raw material plus water material moistening, (mass volume ratio of supplementary material and water is 1:0.8.), 5~10min is stirred, is steamed
60min processed.
4, it ferments, the supplementary material cooked is cooled to 18 DEG C, is fermented 60 days.
5, Kai Jiao, rise and lose grain, play red wine dregs, drop cellar, play female grain；
Female grain is played to seeing that yellow water stopped grain, drop stores to the poor water content of mother and is down to 62%~65%.
6, it returns unstrained spirits: returning 4~4.5 times that unstrained spirits amount is major ingredient, rice husk is the 18%~22% of major ingredient, and amount water is the 90% of major ingredient
~110%, starter powder is the 20~25% of major ingredient.
7, moisten grain: carrying out feeding by grain unstrained spirits ratio 1:4~4.5, quantitative sorghum, rice husk, poor unstrained spirits hopper are put into stirring
In machine, is carried out depending on poor unstrained spirits moisture height plus water moistens grain, stirred 5~10 minutes, after mixing evenly, hopper is transported near rice steamer pot,
Heap circle claps light, sprinkles ripe rice husk, spare.
8, red wine dregs is mixed, low turn over twice is carried out within about 10 minutes before loaded steamer and mixes fastly.
9, red wine dregs is steamed.
10, the poor unstrained spirits cooked is cooled to 17~18 DEG C, fermented 60 days by pit entry fermentation.
11, Kai Jiao, rise and lose grain, play red wine dregs, drop cellar, play female grain；
The water content of drop cellar to female grain is down to 62%~65%.
12, loaded steamer distillation, amount quality picking wine
Stream 2.5~3 kg/minute of wine speed, stream fume pressure 0.02Mpa or so are strictly grasped when plucking wine, flow the control of wine temperature
System plucks head and truncates, most start the residual liquid about 0.5 in some milky low-boiling point materials and cooler at 20~30 degree
~1 kilogram returns in liquor tailing and steams again, it is disconnected spend after must connect liquor tailing, wine is plucked based on sensory evaluation, supplemented by observation hops variation
Method grasps the variation of taste and fragrance at any time, different miscellaneous taste and vinosity decline such as occurs, that is, stops segmentation and pluck wine, won
Former wine storage, individually stores or does other processing.
First segment: it based on winning head sense organ being tasted and appraised after drinking, observes supplemented by hops, amount matter wins one section of wine.
Second segment: it based on sense organ is tasted and appraised after winning one section, observes supplemented by hops, amount matter wins two sections of wine.
Back segment (tail wine): Duan Huahou connects liquor tailing, and bottom pot to be returned to is multiple to be steamed.
The every section of wine won is contained by specified container, forbids occurring loading in mixture phenomenon, segmentation storage storage.
Embodiment 8
The Daqu spirit of China for carrying out fermentation acquisition to the pit mud prepared with embodiment 4~6 carries out Quality Detection, predominantly with GC-
MS carries out quantitative detection to aroma substance therein, and carries out sensory evaluation.
Wherein, the result that the aroma substance of the Daqu spirit of China of fermentation acquisition is detected is carried out to pit mud made from embodiment 6
Such as table 3:
The detection of 3 aroma substance of table
The aroma substance testing result that pit mud brewing Daqu spirit of China is made in other embodiments is similar to table 3.To embodiment 4~6
The Analyses Methods for Sensory Evaluation Results such as table 4~6 of the pit mud brewing Daqu spirit of China of preparation:
Table 4: pit mud prepared by embodiment 4 makes the sensory evaluation of Daqu spirit of China former wine
| Former wine title | Total score | Comment |
| One class of one section of wine | 89 | Cellar aroma flavoring is stronger, sweet pure and mild, and tail ordor removing is long. |
| One class of two sections of wine | 85 | Cellar aroma flavoring is preferable, pure and mild, taste is net. |
| Two classes of two-wheel head section wine | 91 | Cellar aroma flavoring it is strong, mellow, sweet it is net refreshing, lingering fragrance is long, style is typical. |
| Two classes of one section of wine | 88.5 | Cellar aroma flavoring is stronger, sweet pure and mild, completely. |
| Two classes of two sections of wine | 85.5 | Fragrance is preferable, pure and mild, taste is net. |
Table 5: pit mud prepared by embodiment 5 makes the sensory evaluation of Daqu spirit of China former wine
| Former wine title | Total score | Comment |
| One class of double bottom | 88.5 | Stronger, mellow, sweet net refreshing, the style typical case of cellar aroma flavoring. |
| One class of one section of wine | 86.0 | Cellar aroma flavoring is stronger, sweet pure and mild, and tail ordor removing is long. |
| One class of two sections of wine | 82.6 | Cellar aroma flavoring is preferable, pure and mild, taste is neter. |
| Two classes of double bottoms | 89.0 | Cellar aroma flavoring it is strong, mellow, sweet it is net refreshing, pleasant impression is longer, style is prominent. |
| Two classes of one section of wine | 86.5 | Cellar aroma flavoring is stronger, sweet mellow, and tail taste is clean. |
| Two classes of two sections of wine | 82.0 | Fragrance is preferable, pure and mild, taste is net. |
Table 6: pit mud prepared by embodiment 6 makes the sensory evaluation of Daqu spirit of China former wine
| Former wine title | Total score | Comment |
| One class of double bottom | 94.0 | Cellar aroma flavoring is strong, sweet mellow, aftertaste is only refreshing, lingering fragrance is long, style is typical. |
| One class of one section of wine | 90.5 | Cellar aroma flavoring is strong, sweet mellow, and tail ordor removing is long, style is prominent. |
| One class of two sections of wine | 86.5 | Cellar aroma flavoring is denseer, mellow, taste is net. |
| Two classes of one section of wine | 90.0 | Cellar aroma flavoring is stronger, sweet mellow, and tail ordor removing is long, style is prominent. |
| Two classes of two sections of wine | 86.0 | Fragrance is denseer, pure and mild, taste is net. |
Analyses Methods for Sensory Evaluation Results is shown: with the Daqu spirit of China wine body clarification of pit mud brewing prepared by embodiment 4~6, fragrance is pure and mild,
It is strong, long, clean.Through detecting, 35 kinds of aroma substance are measured altogether, and content soprano is ethyl hexanoate, is 2177.7mg/L；Cream
Acetoacetic ester and ethyl acetate content are taken second place, and 1560.5mg/L and 1259mg/L are followed successively by.Content the lowest is bata-phenethyl alcohol, is
0.8mg/L.Other aroma substances are not detected because of detection method threshold restriction.
The above is only the preferred embodiment of the present invention, it is noted that those skilled in the art are come
It says, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (6)
1. a kind of pit mud, which is characterized in that be made by the raw material of following mass parts:
The preparation method of pit mud includes:
Step 1: after beancake powder is mixed with hot water, being sealed by fermentation 10 days, obtain soya-bean cake fermentation liquid；The temperature of the hot water is 70
DEG C~90 DEG C；
Step 2: after yellow clay, black earth, koji powder, soya-bean cake fermentation liquid, yellow water, pit mud bacterium solution, alcohol are mixed, 35 DEG C~37 DEG C
Sealing culture 7 days~10 days；The pit mud bacterium solution is made by the raw material of following mass parts:
The preparation method of the pit mud bacterium solution includes:
Step 1: yellow water, white sugar, calcium carbonate being mixed, after normal pressure boils 50min~70min, are cooled to 37 DEG C~40 DEG C, is made
Culture medium；
Step 2: aged pit mud being mixed with 95 DEG C~100 DEG C of water, 35 DEG C~37 DEG C is cooled to, is mixed with alcohol, culture medium, 35
DEG C~35 DEG C ferment 7~10 days, be made pit mud bacterium solution；
The yellow clay, black earth come from song-Nen plain；
The yellow water is the yellow water of elm Daqu spirit of China；
The aged pit mud is elm Daqu spirit of China aged pit mud.
2. pit mud according to claim 1, which is characterized in that the time of the elm Daqu spirit of China aged pit mud is 200 years.
3. application of the described in any item pit muds of claim 1~2 in brewing Daqu spirit of China.
4. the preparation method of the described in any item pit muds of claim 1~2 characterized by comprising
Step 1: after beancake powder is mixed with hot water, being sealed by fermentation 10 days, obtain soya-bean cake fermentation liquid；The temperature of the hot water is 70
DEG C~90 DEG C；
Step 2: after yellow clay, black earth, koji powder, soya-bean cake fermentation liquid, yellow water, pit mud bacterium solution, alcohol are mixed, 35 DEG C~37 DEG C
Sealing culture 7 days~10 days.
5. the preparation method according to claim 4, which is characterized in that the preparation method of the pit mud bacterium solution includes:
Step 1: yellow water, white sugar, calcium carbonate being mixed, after normal pressure boils 50min~70min, are cooled to 37 DEG C~40 DEG C, is made
Culture medium；
Step 2: aged pit mud being mixed with 95 DEG C~100 DEG C of water, 35 DEG C~37 DEG C is cooled to, is mixed with alcohol, culture medium, 35
DEG C~35 DEG C ferment 7~10 days, be made pit mud bacterium solution.
6. preparation method according to claim 5, which is characterized in that the alcohol is diluted through water, wherein the volume of ethyl alcohol
Score is 10%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101503655A (en) * | 2009-03-17 | 2009-08-12 | 李家民 | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit |
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