CN106434125A - Wine making multi-bacteria functional bacterial liquid, and production method and application thereof - Google Patents
Wine making multi-bacteria functional bacterial liquid, and production method and application thereof Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention relates to the field of brewage, particularly a wine making multi-bacteria functional bacterial liquid, and a production method and application thereof. The bacterial liquid comprises the following components in parts by weight: 12-20 parts of aged pit mud, 20-30 parts of caproic acid bacterium culture fluid, 250-300 parts of boiling water, 12-20 parts of moderate-temperature yeast powder, 15-25 parts of fresh mash, 0.5-1.5 parts of sodium acetate, 70-90 parts of yellow water, 0.2-0.8 part of yeast extract and 15-25 parts of feint. The production method comprises the following steps: sequentially adding the aged pit mud, caproic acid bacterium culture fluid and boiling water, uniformly mixing, adding the moderate-temperature yeast powder, fresh mash, sodium acetate, yellow water and yeast extract, and finally, adding the feint. The bacterial liquid can be used for new pit aging, flavoring by steaming and pit fermentation. The production of the functional bacterial liquid fully utilizes the aged pit mud, vinasse, yellow water, feint and other natural wine making byproducts, so that the wine has abundant varieties and quantities of beneficial bacteria; and the functional bacterial liquid can comprehensively enhance the compatibility of the mouthfeel of the Luzhou-flavor wine body in the production application process.
Description
Technical field
The present invention relates to brewage field, a kind of more particularly to wine brewing how micro- function bacterium solution and its production method and application.
Background technology
As the microbial technique of modernization is in the application of Chinese liquor circle, isolation identification is carried out to the microorganism of centurial aged pit mud,
It is found that it is many that these Institute of Micro-biology secrete rich in multiple anaerobes such as caproic acid bacteria, butyric, methane backeria in these aged pit mud
Planting enzyme and abundant flavor component is brought during the fermentation for Chinese liquor, is the key factor to form aromatic Chinese spirit local flavor.
But the new brew house that builds, due to making wine, beneficial microorganism type and quantity are relatively fewer, and vinosity is relatively poor.Therefore
The wine brewing how production of micro- function bacterium solution and application, has important effect to the quality for quickly improving new pit aromatic Chinese spirit.
Content of the invention
The invention reside in a kind of wine brewing how micro- function bacterium solution and its production method and application is provided, and it is applied to new production vehicle
Between wine brewing production.The aging of the new cellar for storing things in new operation workshop can be shortened, and be conducive to improving the quality of new cellar for storing things base liquor.
Technical solution of the present invention：
A kind of wine brewing how micro- function bacterium solution, the how micro- function bacterium solution of the wine brewing includes the raw material group according to following weight portion meter
Point：
12～20 parts of aged pit mud, 20～30 parts of caproic acid bacteria culture fluid, 250～300 parts of boiling water；
In the caproic acid bacteria culture fluid, caproic acid bacteria concentration is 2.0*107-3.5*107/mL.
Preferably, how micro- function bacterium solution also includes the raw material components according to following weight portion meter for the wine brewing：
12～20 parts of daqu of middle temperature powder, 15～25 parts of fresh grain slurry, 0.5～1.5 part of sodium acetate.
After the completion of the fresh grain slurry refers to grain fermentation, not through the distiller grains of distillation.
It is further preferred that described wine brewing how micro- function bacterium solution also includes the raw material components according to following weight portion meter：
Yellow fluid 70～90,0.2～0.8 part of yeast extract, 15～25 parts of liquor tailing.
The aged pit mud is continuously used more than 10 years through uninterrupted in the pit of production aromatic Chinese spirit；With
Based on caproic acid bacteria, containing yeast, mycete, antibacterial and a small amount of actinomycetes, microbe species kind up to more than 400.
The yellow fluid, the method that fresh grain is starched, liquor tailing is obtained are：Daqu of middle temperature, chaff shell, the water of boiling is added in grain,
In 15～25 DEG C of embedment pit, natural fermentation, natural fermentation temperature is less than 36 DEG C, is oozed in the yellow of pit bottom in sweat
Liquid is yellow fluid, and fermentation obtains distiller grains for 60-70 days, and distiller grains disintegrating apparatus are ground into and obtain final product fresh grain slurry, and distiller grains are through steaming
The good wine of forward part during wine, is left and taken, rear part is contained the wine of a large amount of higher fatty acids and its ethyl ester, referred to as liquor tailing, wine degree
30%vol；
Control grain addition as 17%-19% to enter to store content of starch；
The grain, daqu of middle temperature, chaff shell, the weight ratio of the water of boiling are 100:22～25:25:90～110；
The grain includes following components in parts by weight：
33～38 parts of Sorghum vulgare Pers., 21～23 parts of rice, 15～21 parts of Oryza glutinosa, 6～9 parts of Semen Maydiss, 13～19 parts of Semen Tritici aestivi；
Daqu of middle temperature is referred to pure Semen Tritici aestivi as raw material, through wheat wetting, crush, add water to flour water content for 34%-37%,
Briquet, enter bent room culture 45 days, in incubation Qu Zhongxin maximum temperature be.
It is further preferred that the caproic acid bacteria is isolated and purified from Zhijiang the wine industry pit obtaining.
A kind of wine brewing how production method of micro- function bacterium solution, the method comprising the steps of：
(1) the isolating and purifying of caproic acid bacteria：The quality aged pit mud for choosing, using sterile working, enrichment culture, using flat board
Partition method purification；
(2) caproic acid bacteria solution amplification culture：Step (1) is isolated and purified the caproic acid bacteria strain for obtaining expand with 15% inoculum concentration
To 25L, process of the test is aseptically operated, and is cultivated, prepared caproic acid bacteria culture fluid under the conditions of being sealed in 32 35 DEG C；
(3) the wine brewing how production of micro- fermented liquid by functional bacteria：According to weight than add aged pit mud, caproic acid bacteria culture fluid, boiling water,
Daqu of middle temperature powder, fresh grain slurry, sodium acetate, yellow fluid, yeast extract, liquor tailing, sealing and fermenting after stirring.
Preferably, the order that in described step (3), material is added is aged pit mud, caproic acid bacteria culture fluid, boiling water successively, mixing
Uniformly, daqu of middle temperature powder, fresh grain slurry, sodium acetate, yellow fluid, yeast extract is added, is eventually adding liquor tailing.
Preferably, described step (3) is 32 35 DEG C of fermentations 10～13 days in fermentation condition.
Described wine brewing how micro- function bacterium solution or described method newly store aging in application, it would be desirable to the pit of maintenance
Uniform oblique cutting radius is 1-2cm, the aperture of deep 7-8cm to wall from top to bottom, and per square metre is provided with 10 apertures, irrigates toward in aperture
Cultured function bacterium solution so as in function bacterium and moisture penetrate in pit mud, finally that aperture is floating.End of operation
Afterwards, according to technological requirement, grain grain is added to be fermented.
How micro- function bacterium solution or described method steam application in Titian in string for described wine brewing, take the normal pit of fermentation
In distiller grains, admix function bacterium solution in distiller grains, then mix grain, mix upper rice steamer after chaff shell by distiller grains, carry out flavour passage distillation, institute
The function bacterium solution of addition is according to 40% interpolation for throwing flow vector.
The described wine brewing how application of micro- function bacterium solution or described method in cellar for storing things fermentation is returned, ferments 12～17 in pit
My god, several holes down to be inserted with bamboo pole in Jiao Ding, the function bacterium solution for having filtered is circulated in fermented grains in pits, each pit is filled
Entering function bacterium solution, completes back work to be stored later by aperture pit sealing mud good seal.The function bacterium solution for being added is according to distiller grains gross weight
2.5 ‰ interpolations of amount.
The present invention has the beneficial effect that：
1st, how micro- function bacterium solution is based on caproic acid bacteria for present invention wine brewing, can improve aromatic Chinese spirit main body fragrance and become
Divide the content of ethyl hexanoate, also contain multiple other beneficial functions bacterium such as butyric, methane backeria, bacterium acidi propionici, lactic acid bacterias etc.
The many microbodys system for coexisting.These microbial growth, metabolism, produced enzyme is (as Esterified Enzyme, amylase and zymase
Deng), grain can be made to be formed based on ethyl hexanoate during the fermentation, other micro constitutents such as acid, ester are coordinated, balance dense
Aromatic white spirit typical style.
2nd, the present invention isolates and purifies the caproic acid bacteria for obtaining from Zhijiang the wine industry pit, can in local wine brewing production application bacterium
Strain has good adaptability.
3rd, in the method that the yellow fluid, fresh grain slurry, liquor tailing are obtained：Daqu of middle temperature, chaff shell is added in grain, boiled
Water, in 15～25 DEG C of embedment pit, natural fermentation, natural fermentation temperature is less than 36 DEG C, is oozed in pit bottom in sweat
Yellow liquid is yellow fluid, and fermentation obtained distiller grains more than 70 days, and distiller grains disintegrating apparatus are ground into and obtain final product fresh grain slurry, and distiller grains are in warp
The good wine of forward part when steaming wine is crossed, is left and taken, rear part is contained the wine of a large amount of higher fatty acids and its ethyl ester, referred to as liquor tailing, wine
Degree 30%vol；According to the most suitable fermentation temperature of saccharomyces cerevisiae, in production, grain addition to control into cellar for storing things content of starch is
17%-19%.In actual production, empirical value puts into the grain of 210kg per 1.5 tons in poor unstrained spirits, and content of starch is just in 17%-
19%.Daqu of middle temperature shape such as fragment of brick, rich in the enzyme that the beneficial microbe such as many Yeasts, mycete and antibacterial and its metabolism are produced
Class, wine brewing is crushed powdered when using.The effect one of the water of boiling is killed except miscellaneous bacteria, and two is to promote grain to absorb water
Point, three is to promote grain gelatinizing, is conducive to fermentation.Chaff shell is used as the filler in sweat, raising agent.Yellow fluid is rich in through length
The beneficial microbe of phase domestication, glucide and the flavor and fragrance substance such as nitrogen-containing compound, alcohol, aldehyde, acid, ester, while also contain
A small amount of tannin and pigment etc..
4th, instant component add daqu of middle temperature powder can for how micro- function bacterium liquid band adapting to local growth metabolism condition
Beneficial brewing microorganism species.Enzyme produced by these microbial metabolisms, makes grain during fermentation is changed into Chinese liquor
Produce abundant micro constitutent such as：Ethyl hexanoate, ethyl acetate, ethyl lactate ethyl n-butyrate., caproic acid, lactic acid, acetic acid, butanoic acid with
And part aldehyde, letones, make rich fragrance wine body plentiful, mellow, sweet.Fresh grain slurry is except being how micro- function bacterium liquid band is come
Beyond beneficial brewing microorganism, moreover it is possible to the humus for needed for these microorganisms provide growth metabolism.
5th, in instant component yellow fluid and liquor tailing are all the by-products that solid state fermentation produces aroma daqu liquor.Yellow fluid
Not only containing abundant alcohol, aldehyde, acid and Ester, also contain the nutrient substance such as starch, reducing sugar, yeast autolysate, contain
What a large amount of warps were tamed for a long time brewages microorganism.There is important work to enriching how micro- function bacterium solution beneficial microorganism value volume and range of product
With, further improve aromatic Chinese spirit quality.
6th, the liquor tailing in instant component is mainly based on ethanol, and alcohol concentration is 30%vol or so, also contains more height
The organic acid of boiling point and esters.Primarily serve the purpose of the beneficial microbe such as caproic acid bacteria growth metabolism and carbon source is provided, and dense for generating
The part esters of the important aroma-producing substance of aromatic white spirit provide precursor substance.
7th, the production of function bacterium solution of the present invention takes full advantage of the natural by-product of the wine brewing such as aged pit mud, distiller grains, yellow fluid, liquor tailing
Thing, wine brewing beneficial microbe type and quantity are enriched, the association of energy General Promotion rich fragrance wine body mouthfeel during production application
Tonality.
8th, the addition sequence of a various component materials during function bacterium liquor manufacture method of the present invention, is limited, is old successively
Pit mud, caproic acid bacteria culture fluid, boiling water, mix homogeneously, daqu of middle temperature powder, fresh grain slurry, sodium acetate, yellow fluid, yeast extract is added,
Be eventually adding liquor tailing, kill miscellaneous bacteria using boiling water, retain bacillus cereuss, liquor tailing finally plus because ethanol is volatile, temperature is high
Can volatilize, in addition, as added liquor tailing at first, higher alcohol concentration can also kill part beneficial microbe.
9th, wine brewing of the present invention how micro- function bacterium solution or described method newly store aging in application, existing method
It is directly how micro- function bacterium solution will to drench in pit surrounding.Using the method in invention, irrigate after oblique cutting punching, can more allow wine brewing have
Beneficial microorganism is penetrated in the wall surrounding pit mud of cellar for storing things, and assimilation effect and wine brewing quality are more preferably.
10th, how micro- function bacterium solution or described method steam application in Titian, existing side in string for wine brewing of the present invention
Method be will wine brewing how micro- function bacterium solution is added to wine rice steamer rice steamer bottom, after allowing by steam boiled after produce steam, will how micro- function bacterium
Micro constitutent in liquid is acted on by the traction of alcohol molecule, is brought in base liquor.Using the method in invention, directly will be many for wine brewing
Micro- function bacterium solution is admixed in the distiller grains after the completion of fermentation, then passes through distillation extraction micro constitutent, and extraction efficiency is higher, micro become
Divide and extract more fully, vinosity is more preferable.
11st, the wine brewing of the present invention how application of micro- function bacterium solution or described method in cellar for storing things fermentation is returned, existing side
Method be distiller grains are taken out after admix how micro- function bacterium solution, then pit entry fermentation.Using the method in invention, inserted under Jiao Ding with bamboo pole
Punching, then pours into the how less hand labor intensity of micro- function bacterium liquid energy, and is avoided that distiller grains take out the wind of bacteria infection again
Danger.
Description of the drawings
Fig. 1：Caproic acid bacteria solution amplification culture flow chart.
Specific embodiment
The present invention is further illustrated with reference to embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
(1) the isolating and purifying of caproic acid bacteria
The quality aged pit mud for choosing is weighed, using sterile working, in addition liquid medium, (Pasteur's culture fluid is not added with fine jade
Fat), 7d being cultivated under vacuum condition, selects aerogenesis morning, the test tube more than aerogenesis, with 15% inoculum concentration in the same way again
Enrichment culture is once.
By the test tube that selects in 90 DEG C of water-baths heat treatment 12min, draw caproic acid bacteria solution 1mL, using 10 times of dilution methods
It is diluted to 10-6, rear three dilution factors are taken, using plate isolation method, are separated under aseptic condition in Pasteur's culture medium (plus agar)
Several times, until colonial morphology is consistent, the bacterial strain of microscopy cellular morphology stalwartness, select and produce the high bacterial strain of caproic acid.
Isolate in Zhijiang aged pit mud and 2 plants of bacterial strains are obtained, colony morphology characteristic such as table 1 below：
The feature of 1 two plants of bacterial strains of table
As it can be seen from table 1 bacterial strain H2For typical clostridium, and caproic acid amount is produced compared with H1Height, in test preferably
H2Preserve as desirable strain.
(2) caproic acid bacteria solution amplification culture
The bacterial strain that obtains will be isolated and purified 25L is expanded to 15% inoculum concentration, process of the test is aseptically operated, close
Cultivate under the conditions of being encapsulated in 32 35 DEG C, the flow chart such as Fig. 1.
(3) the how production of micro- fermented liquid by functional bacteria
The sequencing of the quantity of production material and interpolation is as follows：The aged pit mud for adding 16kg to smash to pieces, 26kg caproic acid bacteria
Culture fluid, soaks 18min with 300kg boiled water, is subsequently adding bent powder 16kg, fresh grain slurry 22kg, sodium acetate 1.1kg, yellow fluid
85kg, yeast extract 0.6kg, are eventually adding 25kg liquor tailing, after stirring seal, 32 35 DEG C fermentation 10 days standby.
The present invention prepares the external appearance characteristic of compound functional bacterial liquid, such as table 2 below
The external appearance characteristic of 2 compound functional bacterial liquid of table
2nd, according to following steps, how micro- function bacterium solution production application is carried out
(1) how micro- function bacterium solution newly store aging in technique for applying
By the pit wall for needing maintenance, uniform oblique cutting radius is that 1-2cm, the aperture of deep 7-8cm is (with per square from top to bottom
Rice 10 apertures be advisable), the good caproic acid bacteria function bacterium solution of perfusion cultures toward in aperture so as in function bacterium and moisture penetrate into
In pit mud, floating aperture.After end of operation, by technological requirement, grain grain fermentation is added.Fermentation is opened cellar for storing things and steams wine, sampling after 2 months
Analysis.
Through the pit for conserving, after the fermentation of 3 row of Zhijiang the wine industry fermenting and producing time (each row time is 70 days), vinosity is produced
Amount situation such as table 3.
After the same pit maintenance of table 3, different rows time produce Quality of Liquors control
From table 3 it is observed that pit is after maintenance, distillation yield is dramatically increased, and in wine body four big ester contents
Substantially rise, ratio is more coordinated.
Result of the test shows, is used for conserving after pit for the caproic acid bacteria function bacterium solution that core makes in order to caproic acid bacteria, pit
The distillation yield of produced wine and vinosity are all significantly improved, and can increase economic benefit for enterprise.
(2) how technique for applying of micro- function bacterium solution in string steaming Titian takes the distiller grains for fermenting in normal pit, in distiller grains
In admix 80kg compound functional bacterial liquid, the function bacterium solution for being added according to throw flow vector 40% interpolation, then mix grain by distiller grains
Eat, upper rice steamer after chaff shell is mixed, carry out flavour passage distillation.Distillation is using leaving out the beginning and the end, and taking comprehensive sample carries out chromatograph detection.
The wine sample for steaming Titian technique gained using string carries out chromatograph testing result and is shown in Table 4.
The string of table 4 steams Titian technique wine sample analysis result (mg/100mL)
From table 4, it can be seen that after caproic acid bacteria function bacterium solution carries out string steaming, wine sample micro constitutent content all has increase, and four is big
Ester amplification is obvious, can significantly improve the quality of wine.The wine sample wine body that string steams is mellow, and giving off a strong fragrance is projected, style typical case.
(3) how micro- function bacterium solution is in the technique for applying for returning during cellar for storing things is fermented
When pit ferments or so 2 week, some deep holes are down inserted with bamboo pole in Jiao Ding, about 1 meter deep.Will be multiple with filter cloth
Close function bacterium solution to be filtered, and be circulated in fermented grains in pits.The function bacterium solution added by each pit is according to distiller grains gross weight
2.5 ‰ interpolations of amount.Complete back to store work later by aperture pit sealing mud good seal.After 65 days fermentation phases terminated, pinch head and go
Tail, distillation takes wine carries out chromatography detection.
Cellar for storing things fermentation distiller grains will be returned and compareed pit distiller grains, Spirit sample and be analyzed, the results are shown in Table 5.
5 times cellar for storing things fermentation tests wine sample analytical data (mg/100mL) of table
The content for returning the cellar for storing things each micro constitutent of fermentation technology pit as can be seen from Table 5 relatively compares pit and has all risen,
The content of particularly four big esters improves more, illustrate to be applied to back function bacterium solution micro in the fermentation energy raising Chinese liquor base liquor of cellar for storing things
Composition is particularly the content of ester；Judged by Zhijiang the wine industry country judging panel, time cellar for storing things fermentation technology wine sample cellar aroma flavoring is more rich, and local flavor is more
Coordinate, mellow in taste, the features such as pleasant impression is long.The quality of Chinese liquor base liquor can be significantly improved, improves quality percentage.
Embodiment 2
The analysis present invention wine brewing how impact of liquor flavor material of micro- function bacterium solution component to brewageing, different how micro- functions
Bacterium solution Comparative's scheme is shown in Table 6, is respectively adopted component 1-5 and is fermented, the Chinese liquor base liquor micro constitutent analysis in table for obtaining
7.
How micro- function bacterium solution Comparative's scheme (weight portion portion rate) 6 present invention of table wine brewing
Note：In the caproic acid bacteria culture fluid, caproic acid bacteria concentration is 2.0*107-3.5*107Individual/mL.
The micro- function bacterium solution Comparative of table more than 7 stores fermentation test wine sample analytical data (mg/100mL) next time
As can be seen from Table 7, using the component 2 in table 6, by how micro- function bacterium solution is applied to back store fermenting experiment, institute
Produce ethyl hexanoate (the topmost measurement index of aromatic Chinese spirit) content highest, particularly four big esters (ethyl hexanoate, the second of wine
Acetoacetic ester, ethyl lactate and ethyl n-butyrate .) content improve more.Judged by Zhijiang the wine industry country judging panel, return cellar for storing things fermentation work
Skill wine sample cellar aroma flavoring is more rich, and local flavor is more coordinated, mellow in taste, the features such as pleasant impression is long.Using 6 component 2 of table, by weight,
Aged pit mud 20, caproic acid bacteria culture fluid 30, boiling water 300, middle temperature bent 16, fresh grain slurry 25, sodium acetate 1.1, yellow fluid 90, yeast extract
0.8, liquor tailing 25, the quality of Chinese liquor base liquor can be significantly improved, improves quality percentage.
Embodiment 3
The method that the present invention steams Titian using string is analyzed, analyzes natural accessory substance component of how making wine in micro- function bacterium solution of making wine
The influence factor produced by liquor flavor material, different how micro- function bacterium solution Comparative's scheme is shown in Table 8, is respectively adopted component 6-
12 are fermented, the Chinese liquor base liquor micro constitutent analysis in table 9 for obtaining.
The micro- function bacterium solution component of table more than 8 steams the analysis of Influential Factors table of Titian to string
The micro- function bacterium solution component of table more than 9 steams Titian Effect Factors for Sythetic Technology analytical data (mg/100mL) to string
As seen from Table 9, when caproic acid bacteria function bacterium is lacked in component 8, the total main indexes ethyl hexanoate of wine body contains
Amount is minimum；When secondly lacking aged pit mud in component 7, ethyl hexanoate content is relatively low.How oneself in micro- function bacterium solution component is described
Sour bacteria culture fluid and aged pit mud are maximum on producing Quality of Liquors impact.
The above embodiments are only the preferred technical solution of the present invention, and the restriction being not construed as the present invention, this Shen
Please in embodiment and the feature in embodiment in the case of not conflicting, can mutual combination in any.The protection model of the present invention
The technical scheme that should record is enclosed with claim, the equivalent side of technical characteristic in the technical scheme that records including claim
Case is protection domain.Equivalent i.e. within this range is improved, also within protection scope of the present invention.
Claims (10)
1. a kind of wine brewing how micro- function bacterium solution, it is characterised in that the how micro- function bacterium solution of the wine brewing is included according to following weight portion
The raw material components of meter：
12 ~ 20 parts of aged pit mud, 20 ~ 30 parts of caproic acid bacteria culture fluid, 250 ~ 300 parts of water；
In the caproic acid bacteria culture fluid, caproic acid bacteria concentration is 2.0*107-3.5*107Individual/mL.
2. wine brewing according to claim 1 how micro- function bacterium solution, it is characterised in that the how micro- function bacterium solution of the wine brewing is also wrapped
Include the raw material components according to following weight portion meter：
12 ~ 20 parts of daqu of middle temperature powder, 15 ~ 25 parts of fresh grain slurry, 0.5 ~ 1.5 part of sodium acetate.
3. wine brewing according to claim 2 how micro- function bacterium solution, it is characterised in that the how micro- function bacterium solution of the wine brewing is also wrapped
Include the raw material components according to following weight portion meter：
Yellow fluid 70 ~ 90,0.2 ~ 0.8 part of yeast extract, 15 ~ 25 parts of liquor tailing；
The aged pit mud is continuously used more than 10 years through uninterrupted in the pit of production aromatic Chinese spirit；
The yellow fluid, the method that fresh grain is starched, liquor tailing is obtained are：
Daqu of middle temperature, chaff shell, the water of boiling is added in grain, imbeds pit, natural fermentation, natural fermentation temperature at 15 ~ 25 DEG C
Less than 36 DEG C, it is yellow fluid to ooze the yellow liquid in pit bottom in sweat, and fermentation obtains distiller grains, distiller grains powder for 60-70 days
Broken equipment is ground into and obtains final product fresh grain slurry, and distiller grains are left and taken the good wine of forward part, a large amount of height are contained in rear part when steaming wine
Level fatty acid and its wine of ethyl ester, referred to as liquor tailing, wine degree 30%vol；
Control grain addition as 17%-19% to enter to store content of starch；
The grain, daqu of middle temperature, chaff shell, the weight ratio of the water of boiling are 100:22~25:25:90~110；
The grain includes following components in parts by weight：
33 ~ 38 parts of Sorghum vulgare Pers., 21 ~ 23 parts of rice, 15 ~ 21 parts of Oryza glutinosa, 6 ~ 9 parts of Semen Maydiss, 13 ~ 19 parts of Semen Tritici aestivi；
Daqu of middle temperature is referred to pure Semen Tritici aestivi as raw material, through wheat wetting, crush, add water to flour water content for 34%-37%, be pressed into
Block, enter bent room culture 45 days, in incubation Qu Zhongxin maximum temperature be.
4. the how micro- function bacterium solution of the wine brewing according to claim 1-3 any one, it is characterised in that the caproic acid bacteria be from
Isolate and purify in Zhijiang the wine industry pit and to obtain.
5. a kind of wine brewing how production method of micro- function bacterium solution, it is characterised in that the method comprising the steps of：
(1) the isolating and purifying of caproic acid bacteria：The quality aged pit mud for choosing, using sterile working, enrichment culture, is divided using flat board
Caproic acid bacteria is obtained from method purification；
(2) caproic acid bacteria solution amplification culture：By step（1）Isolate and purify the caproic acid bacteria strain amplification culture for obtaining, prepared caproic acid bacteria
Culture fluid；
(3) the wine brewing how production of micro- fermented liquid by functional bacteria：According to weight than adding aged pit mud, caproic acid bacteria culture fluid, water, middle temperature
Koji powder, fresh grain slurry, sodium acetate, yellow fluid, yeast extract, liquor tailing, after stirring, sealing and fermenting obtains making wine how micro- function bacterium solution.
6. production method described in claim 5, it is characterised in that：The order that in step (3), material is added is old cellar for storing things successively
Mud, caproic acid bacteria culture fluid, water, mix homogeneously, daqu of middle temperature powder, fresh grain slurry, sodium acetate, yellow fluid, yeast extract is added, finally
Liquor tailing is added, described water is added after boiling.
7. production method described in claim 5, it is characterised in that：The step（3）Fermentation condition be in 32 35 DEG C ferment 10 ~
13 days.
8. the wine brewing described in claim 1-4 how micro- function bacterium solution or the method described in claim 4-7 newly store aging in
Application, it is characterised in that：By the pit wall for needing maintenance, uniform oblique cutting radius is 1-2cm, the aperture of deep 7-8cm from top to bottom,
Per square metre is provided with 10 apertures, the good function bacterium solution of perfusion cultures toward in aperture so as in function bacterium and moisture penetrate into
In pit mud, finally that aperture is floating.
9. the wine brewing described in claim 1-4 how steam in Titian in string by micro- function bacterium solution or the method described in claim 4-7
Application, it is characterised in that：Taking the distiller grains in the normal pit of fermentation, function bacterium solution is admixed in distiller grains, is then mixed by distiller grains
Grain, upper rice steamer after chaff shell is mixed, carry out flavour passage distillation.
10. the wine brewing described in claim 1-4 how micro- function bacterium solution or the method described in claim 4-7 in cellar for storing things fermentation is returned
Application, it is characterised in that：Fermenting 12 ~ 17 days in pit, several holes is down inserted with bamboo pole in Jiao Ding, by the function bacterium for having filtered
Liquid is circulated in fermented grains in pits, and each pit pours into function bacterium solution, after completing back to store work is sealed aperture with pit sealing mud
Good.
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| CN110894443A (en) * | 2019-12-11 | 2020-03-20 | 四川轻化工大学 | Method for producing white spirit by using caproic acid bacterium liquid with yellow water as matrix to replace pit mud |
| CN111088189A (en) * | 2020-01-08 | 2020-05-01 | 江南大学 | Method for rapidly enriching functional flora capable of not producing smelly substances from pit mud and application of functional flora |
| CN111778181A (en) * | 2020-06-19 | 2020-10-16 | 保定五合窖酒业有限公司 | Method for preparing pit mud caproic acid bacterial liquid |
| CN113136282A (en) * | 2021-05-12 | 2021-07-20 | 四川远鸿小角楼酒业有限公司 | Preparation process of strong aromatic white spirit pit mud |
| CN113150903A (en) * | 2021-01-29 | 2021-07-23 | 新疆伊力特实业股份有限公司 | Pit mud preparation process method |
| CN113214933A (en) * | 2021-06-24 | 2021-08-06 | 宜宾六尺巷酒业有限公司 | Method for improving quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing microbial technology |
| CN113214932A (en) * | 2021-06-24 | 2021-08-06 | 宜宾六尺巷酒业有限公司 | Method for improving quality of Luzhou-flavor liquor by using microbial technology |
| CN113214936A (en) * | 2021-06-24 | 2021-08-06 | 宜宾六尺巷酒业有限公司 | Production method and fermentation device of cellar-mud-free strong-flavor solid-state-method white spirit |
| CN113444595A (en) * | 2021-06-24 | 2021-09-28 | 宜宾六尺巷酒业有限公司 | Method for improving quality of Luzhou-flavor liquor base by using microorganisms and metabolites thereof |
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| CN110894443A (en) * | 2019-12-11 | 2020-03-20 | 四川轻化工大学 | Method for producing white spirit by using caproic acid bacterium liquid with yellow water as matrix to replace pit mud |
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| CN113136282B (en) * | 2021-05-12 | 2024-03-15 | 四川小角楼酒业有限公司 | Preparation process of strong-flavor white spirit pit mud |
| CN113214932A (en) * | 2021-06-24 | 2021-08-06 | 宜宾六尺巷酒业有限公司 | Method for improving quality of Luzhou-flavor liquor by using microbial technology |
| CN113444595A (en) * | 2021-06-24 | 2021-09-28 | 宜宾六尺巷酒业有限公司 | Method for improving quality of Luzhou-flavor liquor base by using microorganisms and metabolites thereof |
| CN113214936A (en) * | 2021-06-24 | 2021-08-06 | 宜宾六尺巷酒业有限公司 | Production method and fermentation device of cellar-mud-free strong-flavor solid-state-method white spirit |
| CN113214933A (en) * | 2021-06-24 | 2021-08-06 | 宜宾六尺巷酒业有限公司 | Method for improving quality of Luzhou-flavor liquor and maintaining and improving pit mud by utilizing microbial technology |
| CN113604307A (en) * | 2021-08-27 | 2021-11-05 | 劲牌茅台镇酒业有限公司 | Maotai-flavor cellar bottom water and cultivation method thereof |
| CN113684156A (en) * | 2021-09-27 | 2021-11-23 | 成都蜀之源酒业有限公司 | Preparation method of compound functional bacterial liquid of strong aromatic Chinese spirits |
| CN114540141A (en) * | 2022-03-23 | 2022-05-27 | 四川郎酒股份有限公司 | Pit mud maintenance method, pit mud maintenance liquid used by same and preparation method |
| CN114540141B (en) * | 2022-03-23 | 2023-05-26 | 四川郎酒股份有限公司 | Pit mud maintenance method, pit mud maintenance liquid used by pit mud maintenance method and preparation method |
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