CN111394264A - Culture and application method of acid-resistant pit mud functional bacterial liquid - Google Patents
Culture and application method of acid-resistant pit mud functional bacterial liquid Download PDFInfo
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- CN111394264A CN111394264A CN201811538338.7A CN201811538338A CN111394264A CN 111394264 A CN111394264 A CN 111394264A CN 201811538338 A CN201811538338 A CN 201811538338A CN 111394264 A CN111394264 A CN 111394264A
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- 239000007788 liquid Substances 0.000 title claims abstract description 81
- 239000002253 acid Substances 0.000 title claims abstract description 70
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 103
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 84
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 150000002148 esters Chemical class 0.000 claims abstract description 25
- 238000012258 culturing Methods 0.000 claims abstract description 22
- 229910002651 NO3 Inorganic materials 0.000 claims abstract description 17
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims description 50
- 230000004151 fermentation Effects 0.000 claims description 50
- 238000003756 stirring Methods 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 24
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 18
- 239000002689 soil Substances 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 239000000498 cooling water Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 12
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 7
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004080 punching Methods 0.000 claims description 6
- 238000009630 liquid culture Methods 0.000 claims description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 238000012136 culture method Methods 0.000 claims description 3
- 239000003864 humus Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 241000202974 Methanobacterium Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 abstract description 23
- 239000002131 composite material Substances 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 10
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 230000002503 metabolic effect Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000032050 esterification Effects 0.000 abstract description 3
- 238000005886 esterification reaction Methods 0.000 abstract description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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Abstract
The invention relates to the technical field of wine brewing, in particular to a method for culturing and applying acid-resistant pit mud functional bacterial liquid. The acid-resistant cellar mud functional bacterial liquid adopts a mode of three-time cellar mud sprinkling and one-time fermented grain sprinkling, and under the condition that the pH value of cellar mud is lower than 4.5, the activity and the metabolic capability of caproic acid bacteria, methane bacteria and nitrate reducing bacteria with acid resistance in cellar mud and fermented grains are improved while the original excessive caproic acid in the cellar mud and the fermented grains is utilized by ester-producing yeast with the acid-resistant function, so that the rapid generation and the content promotion of the typical compound aroma of strong aromatic white spirit are promoted. The invention aims to solve the technical problems that: the acid-proof cellar mud functional bacteria liquid can not only provide composite flora of caproic acid bacteria, ester-producing yeast bacteria and esterified monascus which play a role in producing composite fragrance substances of wine bodies on the premise of stabilizing the pH value of cellar mud, but also can help to further improve the activity and metabolic capability of caproic acid bacteria in the cellar mud by reducing the content of caproic acid in the cellar mud through esterification, so that the effects of maintaining the cellar mud and accelerating aging are achieved, and the composite fragrance of the wine is improved.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to a method for culturing and applying acid-resistant pit mud functional bacterial liquid.
Background
In the strong aromatic Daqu liquor, the cellar pool with long service time has better composite aroma than the liquor produced by the cellar pool with short service time, and the main reason is that the number of caproic acid bacteria, methane bacteria and nitrate reducing bacteria in old cellar mud is obviously more than that of the cellar mud with short service time, and the effect on producing composite aroma substances of the liquor is the combined effect of the caproic acid bacteria, the methane bacteria and the nitrate reducing bacteria. Some enterprises improve the composite fragrance of the wine produced by the enterprises by adding caproic acid bacteria, methane bacteria and nitrate reducing bacteria into pit mud. However, in the practical application process of pit mud maintenance in white spirit enterprises, it is found that the effect of improving the compound aroma of the produced wine is not obvious because the acidity of the pit mud is too high by adding caproic acid bacteria, methane bacteria and nitrate reducing bacteria into the pit mud under the condition that the pH value of the pit mud is lower than 4.5.
The invention discloses a method for culturing and applying acid-proof pit mud functional bacterial liquid, which comprises the following components in percentage by weight: double-wheel bottom grain immersion liquid: 5-8%, bean cake powder: 2-4%, K2HPO 4: 0.03-0.05%, NaAC: 0.1-0.3%, MgSO 4: 0.005-0.01%, 95% vol alcohol: 2-4%, 0.1-0.2% of ester-producing yeast powder, and high-quality pit mud: 6-8% of acid-resistant caproic acid bacterium liquid: 2-4%, water: 71.4-82.8%, pH: 4.2 to 4.5. The acid-resistant cellar mud functional bacteria liquid cultured by the culture medium can provide a composite flora of caproic acid bacteria, ester-producing yeast, methane bacteria and nitrate reducing bacteria which can generate composite aroma substances of wine bodies and have acid-resistant functions under the condition that the pH value of cellar mud is lower than 4.5. The acid-resistant cellar mud functional bacterial liquid adopts a mode of three times of cellar mud sprinkling and one time of fermented grains sprinkling, under the condition that the pH value of cellar mud is lower than 4.5, the repeated action of 'mud culture in grains and mud culture in grains' is utilized, and the activity and metabolic capability of caproic acid bacteria, methane bacteria and nitrate reducing bacteria with acid resistance in cellar mud and fermented grains are improved while the original excessive caproic acid in the cellar mud and fermented grains is utilized by ester-producing yeast with acid resistance, so that the rapid generation and content promotion of the typical compound aroma of strong white spirit are promoted.
Disclosure of Invention
The invention aims to solve the technical problems that: the acid-proof cellar mud functional bacteria liquid can not only provide composite flora of caproic acid bacteria, ester-producing yeast bacteria and esterified monascus which play a role in producing composite fragrance substances of wine bodies on the premise of stabilizing the pH value of cellar mud, but also can help to further improve the activity and metabolic capability of caproic acid bacteria in the cellar mud by reducing the content of caproic acid in the cellar mud through esterification, so that the effects of maintaining the cellar mud and accelerating aging are achieved, and the composite fragrance of the wine is improved.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows: the acid-resistant cellar mud functional bacteria liquid culture medium is characterized in that: the culture medium comprises the following components in percentage by weight: double-wheel bottom grain immersion liquid: 5-8%, bean cake powder: 2 to 4%, K2HPO4：0.03～0.05%，NaAC：0.1～0.3%，MgSO4: 0.005-0.01%, 95% vol alcohol: 2-4%, 0.1-0.2% of ester-producing yeast powder, and high-quality pit mud: 6-8% of acid-resistant caproic acid bacterium liquid: 2-4%, water: 71.4-82.8%, pH: 4.2 to 4.5.
The selected standard of the high-quality pit mud is as follows: moisture (%)38 to 42, pH 5 to 7, caproic acid bacteria (× 10)7Dry soil) of not less than 1.0, methane bacteria (× 10)3Dry soil) not less than 2.5, nitrate reducing bacteria (× 10)5Dry soil) is more than or equal to 1.0; ammoniacal nitrogen (mg/100 g. dry soil): 180-450; available phosphorus (mg/100 g. dry soil): 120 to 240; humus (%): 10 to 15.
The acid-resistant caproic acid bacterium liquid is as follows: acid-resistant caproic acid bacterial liquid cultivated by Fenggu wine industry Limited liability company in Mianyang city, Sichuan province.
A method for culturing acid-resistant pit mud functional bacterial liquid is characterized by comprising the following steps: the culture method comprises the following steps:
A. checking the fermentation tank, ensuring no water leakage, electric leakage and steam leakage, cleaning the fermentation tank, then closing the bottom valve and the strain relief valve, and opening the manhole cover, the steam exhaust valve and the feed valve;
B. adding double-wheel bottom grain immersion liquid and K into a fermentation tank according to the formula2HPO4、NaAC、MgSO4Opening the stirrer for stirring, and closing the feeding valve and the stirrer after constant volume;
C. opening a steam valve to boil the materials, keeping the boiling state for 30 minutes, covering a manhole cover, opening a cooling water valve to cool the materials in the fermentation tank while starting a stirrer to stir when the materials in the fermentation tank are naturally cooled to 60 ℃, adjusting the pH to 4.2-4.5 when the materials are cooled to 30 ℃, and closing the cooling water valve;
D. dissolving high-quality pit mud with 10 times of cold boiled water, uniformly stirring, adding the dissolved high-quality pit mud into a fermentation tank through a manhole cover, adding acid-resistant caproic acid bacteria liquid, adding 95% vol alcohol, uniformly stirring, closing a stirrer and an exhaust valve, covering the manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 3-4 days;
E. diluting and cooking the soybean cake powder with 10 times of water for 30min, cooling to 30 ℃, adding the ester-producing yeast powder, stirring uniformly, adding the mixture into a fermentation tank through a herringbone cover, closing a stirrer and a steam exhaust valve after stirring uniformly, covering a manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 2-3 days.
And (3) detecting the prepared acid-resistant pit mud functional bacterial liquid at the end of fermentation period according to the following indexes:
appearance: light yellow;
odor: strong flavor of the aged pit mud;
pH：4.0～4.5；
aciduric acid bacterium (× 10)7Number/ml) is more than or equal to 5.0;
methanobacterium (× 10)4Number/ml) is more than or equal to 2.5;
nitrate reducing bacteria (× 10)6Number/ml) is more than or equal to 1.0;
ester-producing yeast (× 10)6Number/ml) is more than or equal to 1.0.
And B, tightening the exhaust valve in the step A by using 4-8 layers of gauze.
An application method of acid-resistant pit mud functional bacterial liquid is characterized by comprising the following steps: the application method comprises the following steps:
A. after the cellar is lifted, cleaning the four walls and the bottom of the cellar, uniformly punching the cellar by using a rake, and uniformly spraying the acid-resistant cellar mud functional bacteria liquid on the four walls and the bottom of the cellar after punching, so that the curing liquid and the functional bacteria in the curing liquid can be more thoroughly permeated into the cellar mud.
B. And before the fermented grains are placed into the cellar in the first steamer, floating the four walls and the bottom of the cellar, and then placing the fermented grains into the cellar.
C. And after the fermented grains in the second steamer are placed into the cellar, uniformly sprinkling acid-resistant cellar mud functional bacteria liquid along the four walls of the cellar pool.
D. After fermented grains in the fourth retort are placed into the cellar, acid-resistant cellar mud functional bacteria liquid is uniformly sprinkled along the four walls of the cellar pool, and a proper amount of acid-resistant cellar mud functional bacteria liquid is added into the fermented grains.
In conclusion, the acid-proof pit mud functional bacteria liquid cultured by the acid-proof pit mud functional bacteria liquid culture medium can provide compound bacteria groups of caproic acid bacteria, ester-producing yeast, methane bacteria and nitrate reducing bacteria which play a role in producing compound fragrance substances of wine bodies, and the activity and the metabolic capability of caproic acid bacteria are improved while the original excessive caproic acid is in esterification of pit mud and fermented grains through repeated pit mud and fermented grain sprinkling and maintenance in the fermentation process through the interaction of 'mud culture of the fermented grains and fermented grains', and the rapid generation and content improvement of the typical compound fragrance of strong aromatic white wine are promoted.
Detailed Description
The culture medium for the cellar mud special aroma-producing functional fungus liquid comprises the following components in percentage by weight: double-wheel bottom grain immersion liquid: 5-8%, bean cake powder: 2 to 4%, K2HPO4：0.03～0.05%，NaAC：0.1～0.3%，MgSO4: 0.005-0.01%, 95% vol alcohol: 2-4%, 0.1-0.2% of ester-producing yeast powder, and high-quality pit mud: 6-8% of acid-resistant caproic acid bacterium liquid: 2-4%, water: 71.4-82.8%, pH: 4.2 to 4.5.
The selected standards of the high-quality pit mud comprise water content (%) -38-42, pH value 5-7, caproic acid bacteria (× 10)7Dry soil) of not less than 1.0, methane bacteria (× 10)3Dry soil) not less than 2.5, nitrate reducing bacteria (× 10)5Dry soil) is more than or equal to 1.0; ammoniacal nitrogen (mg/100 g. dry soil): 180-450; available phosphorus (mg/100 g. dry soil): 120 to 240; humus (%): 10 to 15.
The acid-resistant caproic acid bacterium liquid is as follows: acid-resistant caproic acid bacterial liquid cultivated by Fenggu wine industry Limited liability company in Mianyang city, Sichuan province.
A method for culturing acid-resistant pit mud functional bacterial liquid is characterized by comprising the following steps: the culture method comprises the following steps: A. checking the fermentation tank, ensuring no water leakage, electric leakage and steam leakage, cleaning the fermentation tank, then closing the bottom valve and the strain relief valve, and opening the manhole cover, the steam exhaust valve and the feed valve; B. adding double-wheel bottom grain immersion liquid and K into a fermentation tank according to the formula2HPO4、NaAC、MgSO4And yellow water, opening the stirrer for stirring, and closing the feed valve and the stirrer after constant volume; C. opening a steam valve to boil the materials, keeping the boiling state for 30 minutes, covering a manhole cover, opening a cooling water valve to cool the materials in the fermentation tank while starting a stirrer to stir when the materials in the fermentation tank are naturally cooled to 60 ℃, adjusting the pH to 4.2-4.5 when the materials are cooled to 30 ℃, and closing the cooling water valve; D. dissolving high-quality pit mud with 10 times of cold boiled water, uniformly stirring, adding the dissolved high-quality pit mud into a fermentation tank through a manhole cover, adding acid-resistant caproic acid bacteria liquid, adding 95% vol alcohol, uniformly stirring, closing a stirrer and an exhaust valve, covering the manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 3-4 days(ii) a E. Diluting and cooking the soybean cake powder with 10 times of water for 30min, cooling to 30 ℃, adding the ester-producing yeast powder, stirring uniformly, adding the mixture into a fermentation tank through a herringbone cover, closing a stirrer and a steam exhaust valve after stirring uniformly, covering a manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 2-3 days.
After the fermentation period, the indexes of the prepared acid-resistant pit mud functional bacteria liquid are detected as follows, wherein the appearance is light yellow, the smell is rich in the smell of old pit mud, the pH value is 4.0-4.5, and the acid-resistant caproic acid bacteria (× 10)7Number/ml) is not less than 5.0, methane bacteria (× 10)4One/ml) is more than or equal to 2.5, nitrate reducing bacteria (× 10)6One/ml) is not less than 1.0, and ester-producing yeast (× 10)6Number/ml) is more than or equal to 1.0.
And B, tightening the exhaust valve in the step A by using 4-8 layers of gauze.
An application method of acid-resistant pit mud functional bacterial liquid is characterized by comprising the following steps: the application method comprises the following steps: A. after the cellar is lifted, cleaning the four walls and the bottom of the cellar, uniformly punching the cellar by using a rake, and uniformly spraying the acid-resistant cellar mud functional bacteria liquid on the four walls and the bottom of the cellar after punching, so that the curing liquid and the functional bacteria in the curing liquid can be more thoroughly permeated into the cellar mud. B. And before the fermented grains are placed into the cellar in the first steamer, floating the four walls and the bottom of the cellar, and then placing the fermented grains into the cellar. C. And after the fermented grains in the second steamer are placed into the cellar, uniformly sprinkling acid-resistant cellar mud functional bacteria liquid along the four walls of the cellar pool. D. After fermented grains in the fourth retort are placed into the cellar, acid-resistant cellar mud functional bacteria liquid is uniformly sprinkled along the four walls of the cellar pool, and a proper amount of acid-resistant cellar mud functional bacteria liquid is added into the fermented grains.
Example 1:
the formula of the culture medium is as follows: double-wheel bottom grain immersion liquid: 5%, bean cake powder: 2%, K2HPO4：0.03%，NaAC：0.1%，MgSO4: 0.005%, 95% vol alcohol: 2%, ester-producing yeast powder 0.1%, and high-quality pit mud: 6 percent, acid-resistant caproic acid bacterium liquid: 2%, water: 82.8%, pH: 4.5.
the method for culturing the acid-resistant pit mud functional bacterial liquid by adopting the culture medium comprises the following steps: A. checking the fermentation tank, ensuring no water leakage, electricity leakage and steam leakage, cleaning the fermentation tank, closing the bottom valve and the strain liquid discharging valve, and opening the personA hole cover, a steam exhaust valve and a feeding valve; B. adding double-wheel bottom grain immersion liquid and K into a fermentation tank according to the formula2HPO4、NaAC、MgSO4Opening the stirrer for stirring, and closing the feeding valve and the stirrer after constant volume; C. opening a steam valve to boil the materials, keeping the boiling state for 30 minutes, covering a manhole cover, opening a cooling water valve to cool the materials in the fermentation tank while starting a stirrer to stir when the materials in the fermentation tank are naturally cooled to 60 ℃, adjusting the pH to 4.5 when the materials are cooled to 30 ℃, and closing the cooling water valve; D. dissolving high-quality pit mud with 10 times of cold boiled water, uniformly stirring, adding the dissolved high-quality pit mud into a fermentation tank through a manhole cover, adding acid-resistant caproic acid bacteria liquid, adding 95% vol alcohol, uniformly stirring, closing a stirrer and an exhaust valve, covering the manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 4 days; e. Diluting and cooking the soybean cake powder with 10 times of water for 30min, cooling to 30 ℃, adding the ester-producing yeast powder, uniformly mixing, adding the mixture into a fermentation tank through a herringbone cover, closing a stirrer and an exhaust valve after uniformly stirring, covering a manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 2 days.
After the fermentation period, the indexes of the prepared acid-resistant pit mud functional bacteria liquid are detected as follows, wherein the appearance is light yellow, the smell is rich in the smell of the old pit mud, the pH value is 4.3, and the acid-resistant caproic acid bacteria (× 10)7Pieces/ml) =8.5, methane bacteria (× 10)4Pieces/ml) =3.6 nitrate reducing bacteria (× 10)6Pieces/ml) =2.1, ester-producing yeast (× 10)6Pieces/ml) = 3.7.
Example 2:
the formula of the culture medium is as follows: double-wheel bottom grain immersion liquid: 6.5%, bean cake powder: 3%, K2HPO4：0.04%，NaAC：0.2%，MgSO4: 0.007%, 95% vol alcohol: 3%, ester-producing yeast powder 0.15%, and high-quality pit mud: 7% acid-resistant caproic acid bacterium liquid: 3%, water: 77.1%, pH: 4.3.
the method for culturing the acid-resistant pit mud functional bacterial liquid by adopting the culture medium comprises the following steps: A. checking the fermentation tank, ensuring no water leakage, electric leakage and steam leakage, cleaning the fermentation tank, then closing the bottom valve and the strain relief valve, and opening the manhole cover, the steam exhaust valve and the feed valve; B. according to the formula, adding bis (N-methyl-N-ethyl-N-methyl) in a fermentation tankBottom of the wheel grain steep, K2HPO4、NaAC、MgSO4Opening the stirrer for stirring, and closing the feeding valve and the stirrer after constant volume; C. opening a steam valve to boil the materials, keeping the boiling state for 30 minutes, covering a manhole cover, opening a cooling water valve to cool the materials in the fermentation tank while starting a stirrer to stir when the materials in the fermentation tank are naturally cooled to 60 ℃, adjusting the pH to 4.3 when the materials are cooled to 30 ℃, and closing the cooling water valve; D. dissolving high-quality pit mud with 10 times of cold boiled water, uniformly stirring, adding the dissolved high-quality pit mud into a fermentation tank through a manhole cover, adding acid-resistant caproic acid bacteria liquid, adding 95% vol alcohol, uniformly stirring, closing a stirrer and an exhaust valve, covering the manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 3 days; e. Diluting and cooking the soybean cake powder with 10 times of water for 30min, cooling to 30 ℃, adding the ester-producing yeast powder, uniformly mixing, adding the mixture into a fermentation tank through a herringbone cover, closing a stirrer and an exhaust valve after uniformly stirring, covering a manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 3 days.
After the fermentation period, the indexes of the prepared acid-resistant pit mud functional bacteria liquid are detected as follows, wherein the appearance is light yellow, the smell is rich in the smell of the old pit mud, the pH value is 4.2, and the acid-resistant caproic acid bacteria (× 10)7Pieces/ml) =6.9, methane bacteria (× 10)4One/ml) =3.3, nitrate reducing bacteria (× 10)6Pieces/ml) =1.9, ester-producing yeast (× 10)6Pieces/ml) = 5.1.
Example 3:
the formula of the culture medium is as follows: double-wheel bottom grain immersion liquid: 8%, bean cake powder: 4%, K2HPO4：0.05%，NaAC：0.3%，MgSO4: 0.01%, 95% vol alcohol: 4%, ester-producing yeast powder 0.2%, and high-quality pit mud: 8 percent, acid-resistant caproic acid bacterium liquid: 4%, water: 71.4%, pH: 4.2.
the method for culturing the acid-resistant pit mud functional bacterial liquid by adopting the culture medium comprises the following steps: A. checking the fermentation tank, ensuring no water leakage, electric leakage and steam leakage, cleaning the fermentation tank, then closing the bottom valve and the strain relief valve, and opening the manhole cover, the steam exhaust valve and the feed valve; B. adding double-wheel bottom grain immersion liquid and K into a fermentation tank according to the formula2HPO4、NaAC、MgSO4And yellow waterOpening the stirrer for stirring, and closing the feeding valve and the stirrer after constant volume; C. opening a steam valve to boil the materials, keeping the boiling state for 30 minutes, covering a manhole cover, opening a cooling water valve to cool the materials in the fermentation tank while starting a stirrer to stir when the materials in the fermentation tank are naturally cooled to 60 ℃, adjusting the pH to 4.2 when the materials are cooled to 30 ℃, and closing the cooling water valve; D. dissolving high-quality pit mud with 10 times of cold boiled water, uniformly stirring, adding the dissolved high-quality pit mud into a fermentation tank through a manhole cover, adding acid-resistant caproic acid bacteria liquid, adding 95% vol alcohol, uniformly stirring, closing a stirrer and an exhaust valve, covering the manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 4 days; E. diluting and cooking the soybean cake powder with 10 times of water for 30min, cooling to 30 ℃, adding the ester-producing yeast powder, uniformly mixing, adding the mixture into a fermentation tank through a herringbone cover, closing a stirrer and an exhaust valve after uniformly stirring, covering a manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 2 days.
After the fermentation period, the indexes of the prepared acid-resistant pit mud functional bacteria liquid are detected as follows, wherein the appearance is light yellow, the smell is rich in the smell of the old pit mud, the pH value is 4.0, and the acid-resistant caproic acid bacteria (× 10)7Pieces/ml) =7.7, methane bacteria (× 10)4Pieces/ml) =3.1, nitrate reducing bacteria (× 10)6Pieces/ml) =2.2, ester-producing yeast (× 10)6Pieces/ml) = 5.9.
The application effect is as follows: the test results of curing pit mud with pH value lower than 4.5 by the acid-resistant pit mud functional bacterial liquid cultured according to example 1 are shown in Table 1, and the following data are the average values of the test groups after curing for one year:
TABLE 1 pit mud curing test results of acid-resistant pit mud functional bacteria liquid used for pit mud with pH value lower than 4.5
(Unit: mg/100m L)
Note: TABLE 1＃The detection result of the wine produced by fermenting the fermented grains is compared with pit mud (pH value: 4.06); 2＃Curing the detection result of the wine produced by fermented grains of pit mud for the non-acid-resistant pit mud functional bacteria liquid; 3＃Is acid-resistant pit mud workMaintaining the detection result of the wine produced by fermented grains of pit mud fermentation by using bacteria liquid; the grade rate of each grade of wine is the percentage of the wine capacity of each grade to the total wine production; the degree of the composite fragrance of the wine body is shown by "+", and the more "+" shows the better composite fragrance of the wine body.
As can be seen from the test results in Table 1, the pit mud with the pH value lower than 4.5 is cured by the acid-resistant pit mud functional bacteria liquid, so that the quality grade rate of the produced base wine and the composite fragrance of the wine body are obviously improved, and the method has an obvious effect of improving the quality of the base wine.
Claims (6)
1. An acid-resistant cellar mud functional bacteria liquid culture medium is characterized in that: the culture medium comprises the following components in percentage by weight: double-wheel bottom grain immersion liquid: 5-8%, bean cake powder: 2 to 4%, K2HPO4：0.03～0.05%，NaAC：0.1～0.3%，MgSO4: 0.005-0.01%, 95% vol alcohol: 2-4%, 0.1-0.2% of ester-producing yeast powder, and high-quality pit mud: 6-8% of acid-resistant caproic acid bacterium liquid: 2-4%, water: 71.4-82.8%, pH: 4.2 to 4.5.
2. The acid-proof cellar mud functional bacteria liquid culture medium as claimed in claim 1, wherein the high-quality cellar mud is selected from the group consisting of moisture (%) -38-42, pH 5-7, and caproic acid bacteria (× 10)7Dry soil) of not less than 1.0, methane bacteria (× 10)3Dry soil) not less than 2.5, nitrate reducing bacteria (× 10)5Dry soil) is more than or equal to 1.0; ammoniacal nitrogen (mg/100 g. dry soil): 180-450; available phosphorus (mg/100 g. dry soil): 120 to 240; humus (%): 10 to 15.
3. A method for culturing acid-resistant pit mud functional bacterial liquid is characterized by comprising the following steps: the culture method comprises the following steps:
A. checking the fermentation tank, ensuring no water leakage, electric leakage and steam leakage, cleaning the fermentation tank, then closing the bottom valve and the strain relief valve, and opening the manhole cover, the steam exhaust valve and the feed valve;
B. adding double-wheel bottom grain immersion liquid and K into a fermentation tank according to the formula2HPO4、NaAC、MgSO4Opening the stirrer for stirring, and closing the feeding valve and the stirrer after constant volume;
C. opening a steam valve to boil the materials, keeping the boiling state for 30 minutes, covering a manhole cover, opening a cooling water valve to cool the materials in the fermentation tank while starting a stirrer to stir when the materials in the fermentation tank are naturally cooled to 60 ℃, adjusting the pH to 4.2-4.5 when the materials are cooled to 30 ℃, and closing the cooling water valve;
D. dissolving high-quality pit mud with 10 times of cold boiled water, uniformly stirring, adding the dissolved high-quality pit mud into a fermentation tank through a manhole cover, adding acid-resistant caproic acid bacteria liquid, adding 95% vol alcohol, uniformly stirring, closing a stirrer and an exhaust valve, covering the manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 3-4 days;
E. diluting and cooking the soybean cake powder with 10 times of water for 30min, cooling to 30 ℃, adding the ester-producing yeast powder, stirring uniformly, adding the mixture into a fermentation tank through a herringbone cover, closing a stirrer and a steam exhaust valve after stirring uniformly, covering a manhole cover, keeping the temperature within the range of 28-30 ℃, and culturing for 2-3 days.
4. And (3) detecting the prepared acid-resistant pit mud functional bacterial liquid at the end of fermentation period according to the following indexes:
appearance: light yellow;
odor: strong flavor of the aged pit mud;
pH：4.0～4.5；
aciduric acid bacterium (× 10)7Number/ml) is more than or equal to 5.0;
methanobacterium (× 10)4Number/ml) is more than or equal to 2.5;
nitrate reducing bacteria (× 10)6Number/ml) is more than or equal to 1.0;
ester-producing yeast (× 10)6Number/ml) is more than or equal to 1.0.
5. The method for culturing the acid-resistant pit mud functional bacterial liquid according to claim 3, wherein the method comprises the following steps: and B, tightening the exhaust valve in the step A by using 4-8 layers of gauze.
6. An application method of acid-resistant pit mud functional bacterial liquid is characterized by comprising the following steps: the application method comprises the following steps:
A. after pit lifting is finished, cleaning the four walls and the bottom of the pit, uniformly punching the pit by using a rake, and uniformly spraying acid-resistant pit mud functional bacteria liquid on the four walls and the bottom of the pit after punching to ensure that the curing liquid and the functional bacteria in the curing liquid can be more thoroughly infiltrated into the pit mud;
B. before the fermented grains are placed in the pit of the first steamer, floating the four walls and the bottom of the pit, and then placing the fermented grains in the pit;
C. after the fermented grains in the second steamer are placed into the cellar, uniformly sprinkling acid-resistant cellar mud functional bacteria liquid along the four walls of the cellar pool;
D. after fermented grains in the fourth retort are placed into the cellar, acid-resistant cellar mud functional bacteria liquid is uniformly sprinkled along the four walls of the cellar pool, and a proper amount of acid-resistant cellar mud functional bacteria liquid is added into the fermented grains.
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