CN112760191A - Liquor storage method based on microbial skins and ceramic soil jars - Google Patents
Liquor storage method based on microbial skins and ceramic soil jars Download PDFInfo
- Publication number
- CN112760191A CN112760191A CN201910998045.5A CN201910998045A CN112760191A CN 112760191 A CN112760191 A CN 112760191A CN 201910998045 A CN201910998045 A CN 201910998045A CN 112760191 A CN112760191 A CN 112760191A
- Authority
- CN
- China
- Prior art keywords
- jar
- ceramic soil
- microbial
- ceramic
- sealing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
- C12H1/006—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process using bacterial cultures
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Physiology (AREA)
- Table Devices Or Equipment (AREA)
Abstract
The invention discloses a white spirit storage method based on microbial skins and ceramic soil jars, which comprises the following steps: bottling: pouring the newly brewed finished liquor into a ceramic soil jar, and sealing the jar mouth by using a wooden plug; sealing the microbial skin: sealing the microbial skin with the microbial layer covered on the inner side surface outside the ceramic soil jar to form secondary sealing; and (3) storage: and (5) storing the ceramic soil jar subjected to secondary sealing in a cellar or a natural cave for storage. The ceramic soil jar is used, the aging process of the white wine is promoted, after the ceramic soil jar is sealed by the wooden plug, a layer of microorganism skin is arranged outside the ceramic soil jar for secondary sealing, microorganisms on the microorganism skin can enter the jar through the micropores of the ceramic soil jar to react with the wine in the jar, sufficient beneficial microorganisms and trace elements are ensured, and the aging process of the wine is accelerated; and finally, the ceramic soil jar after secondary sealing is placed in a cellar or a natural cave for storage, and the cellar or the cave is rich in abundant beneficial trace elements, so that the quality of the wine is further improved.
Description
Technical Field
The invention relates to a white spirit storage technology, in particular to a white spirit storage method based on microorganism skins and ceramic soil jars.
Background
The newly brewed new wine contains a plurality of harmful substances with low boiling points, such as hydrogen sulfide, mercaptan and sulfur melamine … …, so that the new wine has stronger stimulation. In the storage process of the liquor, low boiling point substances in the liquor can be volatilized continuously, the irritation of the liquor can be weakened slowly, and the liquor body can become mature and soft after a period of time. The existing white spirit storage technology is to seal a jar after the white spirit is brewed, and the white spirit is stored in a pit dug from a home cellar or a soil cave. The technology can help the white spirit to be stored simply, and the low boiling point substances in the white spirit can be volatilized naturally after a long time, so that the effect of improving the taste is achieved. However, the storage time required by the method is long, the aroma of the high-quality wine can be strong after the high-quality wine is stored for about 4 to 5 years, the storage environment is not ideal, and the wine quality is polluted.
The Chinese patent with application number of CN201610218449.4 discloses a method for burying the continuous vinasse fermentation of white spirit, which comprises the steps of transferring the finished white spirit which is well blended into an old jar in a cellar pool, bundling and sealing the old jar by kraft paper and waterproof cloth after covering, and burying the old jar to the neck position by fermented vinasse which is well piled up, fermented and dried; and then sealing the cellar and sealing the jar in a completely sealed mode by using the unique purple red mud of the Maotaizhen town, wherein the burying time is 2 years. The method adopts the fermented vinasse, the old jar and the cellar to form a micro-ecological system, and microorganisms in the cellar and the vinasse permeate into the wine through micropores of the old jar, so that the flavor substances of the wine body are enriched. However, the method has long storage time, high requirement on temperature regulation and high cost.
Disclosure of Invention
The invention aims to provide a liquor storage method based on microbial skins and ceramic soil jars, and solves the problem that the liquor can achieve a good taste effect only after being stored for a long time at present.
In order to solve the technical problems, the invention adopts the following technical scheme:
a white spirit storage method based on microorganism skins and ceramic soil jars is characterized by comprising the following steps:
(1) bottling: pouring the newly brewed finished liquor into a ceramic soil jar, and sealing the jar mouth by using a wooden plug;
(2) sealing the microbial skin: sealing the microbial skin with the microbial layer covered on the inner side surface outside the ceramic soil jar to form secondary sealing;
(3) and (3) storage: and (5) storing the ceramic soil jar subjected to secondary sealing in a constant-temperature cellar or a natural cave for storage.
The further technical scheme is as follows: the invention relates to a white spirit storage method based on microbial skins and a ceramic soil jar, which comprises the following steps: soaking the paper made of natural bamboo pulp and wheat straw in the special glutinous rice pulp for 2-3 hours, and taking out to obtain the microbial skin; the special glutinous rice pulp comprises the following raw materials in parts by mass: 2-4 parts of glutinous rice, 1-2 parts of flour and 2-4 parts of water.
The further technical scheme is as follows: according to the white spirit storage method based on the microbial skins and the ceramic earthen jar, the constant-temperature cellar or the natural cave is a cellar or a cave with the temperature kept at 15-18 ℃, and the annual relative humidity is 81-85%.
The further technical scheme is as follows: the white spirit storage method based on the microbial skins and the ceramic soil jar comprises a jar body, a jar neck and a jar opening, wherein the jar body is a flat-bottom spherical container, the jar neck is connected with the jar body and the jar opening, the diameter of the jar opening is smaller than 1/3 of the diameter of the jar body, the jar opening and the jar neck are funnel-shaped, and the jar opening is provided with a wooden plug.
Compared with the prior art, the invention has the beneficial effects that: the ceramic soil jar is used for promoting the aging process of the white spirit, the ceramic soil jar can form a micropore net-shaped structure in the high-temperature firing process, the net-shaped structures can play a role in breathing and ventilating in the white spirit storage process, external oxygen is slowly introduced into the white spirit, the esterification reaction and other reactions of the white spirit are promoted, the quality of the white spirit is better, and the taste is more mellow; after the ceramic soil jar is sealed by a wooden plug, a layer of microorganism skin is arranged outside the ceramic soil jar for secondary sealing, the microorganism skin is fire paper which is coated with abundant microorganisms and is made of bamboo pulp, microorganisms on the microorganism skin can enter the jar through the net structure of the ceramic soil jar to react with wine in the jar, sufficient beneficial microorganisms and trace elements are ensured, the aging process of the wine is accelerated, and the quality of the wine can be reached about 4 years by the traditional method in about 1 year; and finally, placing the ceramic soil jar subjected to secondary sealing in a constant-temperature storage cellar or a natural cave, wherein the cellar and the natural cave are rich in abundant beneficial trace elements, and the constant temperature also ensures that the quality of the liquor is not influenced by the problems of quality reduction and the like caused by temperature change in the storage process.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Specific example 1:
a white spirit storage method based on microorganism skins and ceramic soil jars comprises the following steps:
(1) bottling: pouring the newly brewed finished liquor into a ceramic soil jar, and sealing the jar mouth by using a wooden plug;
(2) sealing the microbial skin: sealing the microbial skin with the microbial layer covered on the inner side surface outside the ceramic soil jar to form secondary sealing;
(3) and (3) storage: and storing the white spirit subjected to secondary sealing in a constant-temperature cellar or a natural cave.
The ceramic soil jar is used for promoting the aging process of the white spirit, the ceramic soil jar can form a micropore net-shaped structure in the high-temperature firing process, the net-shaped structures can play a role in breathing and ventilating in the white spirit storage process, external oxygen is slowly introduced into the white spirit, the esterification reaction and other reactions of the white spirit are promoted, the quality of the white spirit is better, and the taste is more mellow; after the ceramic soil jar is sealed by a wooden plug, a layer of microorganism skin is arranged outside the ceramic soil jar for secondary sealing, the microorganism skin is obtained by soaking special glutinous rice pulp in fire paper made of bamboo pulp and coated with abundant microorganisms, and the microorganisms on the microorganism skin can enter the jar through air holes in a net structure of the ceramic soil jar to react with wine in the jar, so that sufficient beneficial microorganisms and trace elements are ensured, the aging process of the wine is accelerated, and the quality of the wine can be about 4 years in the traditional method only in about 1 year; and finally, the ceramic soil jar after secondary sealing is placed in a constant-temperature cellar or a natural cave for storage, the cellar and the natural cave are rich in abundant beneficial trace elements, and the constant temperature also ensures that the quality of the liquor is not influenced by the problems of quality reduction and the like caused by temperature change in the storage process of the liquor.
Specific example 2:
on the basis of the method of the specific embodiment 1, the preparation method of the microbial skin comprises the following steps: soaking the flint paper made of natural bamboo pulp wheat straws in the glutinous rice pulp for 2-3 hours, and taking out to obtain microbial skin; the glutinous rice paste comprises the following raw materials in parts by mass: 2-4 parts of glutinous rice, 1-2 parts of flour and 2-4 parts of water.
The fire paper is a commodity which can be purchased on the market, the fire paper made of bamboo pulp has the characteristic of flexibility, after the fire paper is soaked in the glutinous rice pulp, substances in the glutinous rice pulp are covered on the fire paper to be beneficial to rapid propagation of microorganisms, the fire paper is covered outside the ceramic soil jar to secondarily seal the ceramic soil jar, and then the ceramic soil jar is placed in a constant-temperature cellar or a natural cave, so that the fire paper can be naturally dried in the cellar or the natural cave, and the aging process of wine is promoted; the proportion of the glutinous rice pulp is 2-4 parts of glutinous rice, 1-2 parts of flour and 2-4 parts of water, and the microorganism content in the glutinous rice pulp is most beneficial to aging of white spirit.
Specific example 3:
based on the method of the previous example 1, the constant temperature cellar or natural cave is a cellar or cave in which the temperature is kept between 15 ℃ and 18 ℃ and the annual relative humidity is between 81 and 85 percent.
The temperature control is very important for the aging effect of the white spirit, the white spirit can generate chemical reaction with microorganisms at the fastest temperature of 15-18 ℃, the aging of the white spirit is facilitated to be accelerated, the existence of the microorganisms is facilitated when the humidity is 81-85%, and more microorganisms are in full contact with the white spirit and generate reaction.
Specific example 4:
on the basis of the method in the embodiment 1, the ceramic soil jar comprises a jar body, a jar neck and a jar opening, the jar body is a flat-bottom spherical container, the jar neck is connected with the jar body and the jar opening, the diameter of the jar opening is smaller than 1/3 of the diameter of the jar body, the jar opening and the jar neck are funnel-shaped, and the jar opening is provided with a wooden plug.
The wooden plug specification of the ceramic soil jar is as follows: big diameter 25mm small diameter 20mm height 18mm, corks manufacturer: xuzhou lao li ju works, address: eight suburb industrial parks in the copper mountain area of Xuzhou city, Jiangsu province; the specification of the ceramic soil jar is as follows: the diameter of the bottle mouth is 45mm, the flat bottom diameter is 65mm, and the height is 155mm, and the ceramic soil jar manufacturer: chongqing, Rongchang district jin Kun pottery, Inc. The ceramic soil jar spherical jar body can store more white spirit as far as possible, the jar neck of the ceramic soil jar and the jar opening are funnel-shaped, the wine liquid is conveniently poured in, and meanwhile the white spirit is prevented from volatilizing and overflowing from the jar opening.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (4)
1. A white spirit storage method based on microorganism skins and ceramic soil jars is characterized by comprising the following steps:
(1) bottling: pouring the newly brewed finished liquor into a ceramic soil jar, and sealing the jar mouth by using a wooden plug;
(2) sealing the microbial skin: sealing the microbial skin with the microbial layer covered on the inner side surface outside the ceramic soil jar to form secondary sealing;
(3) and (3) storage: and (5) storing the ceramic soil jar subjected to secondary sealing in a constant-temperature cellar or a natural cave for storage.
2. The white spirit storage method based on the microbial skins and the ceramic soil jars, according to claim 1, is characterized in that: the preparation method of the microbial skin comprises the following steps: soaking the flint paper made of natural bamboo pulp wheat straws in the glutinous rice pulp for 2-3 hours, and taking out to obtain microbial skin; the glutinous rice paste comprises the following raw materials in parts by mass: 2-4 parts of glutinous rice, 1-2 parts of flour and 2-4 parts of water.
3. The white spirit storage method based on the microbial skins and the ceramic soil jars, according to claim 1, is characterized in that: the constant-temperature cellar or natural cave is a cellar or cave with the temperature kept at 15-18 ℃ and the annual average relative humidity of 81-85%.
4. The method for storing white spirit based on microorganism skins and ceramic earthen jars according to any one of claims 1 to 3, characterized in that: the ceramic soil jar comprises a jar body, a jar neck and a jar opening, wherein the jar body is a flat-bottom spherical container, the jar neck is connected with the jar body and the jar opening, the diameter of the jar opening is smaller than 1/3 of the diameter of the jar body, the jar opening and the jar neck are funnel-shaped, and a wood plug is arranged at the jar opening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910998045.5A CN112760191A (en) | 2019-10-21 | 2019-10-21 | Liquor storage method based on microbial skins and ceramic soil jars |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910998045.5A CN112760191A (en) | 2019-10-21 | 2019-10-21 | Liquor storage method based on microbial skins and ceramic soil jars |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112760191A true CN112760191A (en) | 2021-05-07 |
Family
ID=75691498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910998045.5A Pending CN112760191A (en) | 2019-10-21 | 2019-10-21 | Liquor storage method based on microbial skins and ceramic soil jars |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112760191A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705178A (en) * | 2009-07-15 | 2010-05-12 | 刘名汉 | Buried type wine cellaring method |
| CN102424796A (en) * | 2011-12-01 | 2012-04-25 | 程恩进 | Liquor cave-reserving jar-sealing method |
| CN102943024A (en) * | 2012-10-10 | 2013-02-27 | 南充市嘉陵区金凤高粱红酒厂 | Storage method of white spirit |
| CN103131618A (en) * | 2013-03-09 | 2013-06-05 | 古贝春集团有限公司 | Maotai-flavour liquor treatment method |
| CN103695288A (en) * | 2013-11-27 | 2014-04-02 | 王锦超 | Cellar with multiple seasoning layers |
| CN105385553A (en) * | 2015-12-24 | 2016-03-09 | 郑南 | Method for storing baijiu in living cellar |
| CN105695235A (en) * | 2016-04-11 | 2016-06-22 | 吴德光 | Maotai-flavor baijiu continuous mixed fermentation burying method |
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
-
2019
- 2019-10-21 CN CN201910998045.5A patent/CN112760191A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705178A (en) * | 2009-07-15 | 2010-05-12 | 刘名汉 | Buried type wine cellaring method |
| CN102424796A (en) * | 2011-12-01 | 2012-04-25 | 程恩进 | Liquor cave-reserving jar-sealing method |
| CN102943024A (en) * | 2012-10-10 | 2013-02-27 | 南充市嘉陵区金凤高粱红酒厂 | Storage method of white spirit |
| CN103131618A (en) * | 2013-03-09 | 2013-06-05 | 古贝春集团有限公司 | Maotai-flavour liquor treatment method |
| CN103695288A (en) * | 2013-11-27 | 2014-04-02 | 王锦超 | Cellar with multiple seasoning layers |
| CN105385553A (en) * | 2015-12-24 | 2016-03-09 | 郑南 | Method for storing baijiu in living cellar |
| CN105695235A (en) * | 2016-04-11 | 2016-06-22 | 吴德光 | Maotai-flavor baijiu continuous mixed fermentation burying method |
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN108949432A (en) * | 2018-08-09 | 2018-12-07 | 安徽宣酒集团股份有限公司 | A kind of production method of small cellar soft-taste white spirit |
Non-Patent Citations (1)
| Title |
|---|
| 杜福酒业: "如何才能封一坛好酒-杜福酒业封坛酒的七大秘密", 《理财 经论版》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102424796B (en) | Liquor cave-reserving jar-sealing method | |
| CN104164349A (en) | Wine cellar-storage method | |
| CN102660428A (en) | Preparation technology for drenched rice wine yeast | |
| CN106118949A (en) | The brewage process of Maotai-flavor liquor under a kind of Cold and dry environment | |
| CN107058026A (en) | A kind of brewage process of white wine | |
| CN106867740B (en) | Linkage brewing process of dry red wine and pink wine | |
| CN112760191A (en) | Liquor storage method based on microbial skins and ceramic soil jars | |
| CN113214935A (en) | Method for brewing cooked grain of pure grain white spirit without bran shells | |
| CN110628549A (en) | Novel glutinous rice tea wine making process | |
| CN112210459A (en) | Rice wine brewing process for producing rice wine by using raw pulp continuous fermentation | |
| CN108949432A (en) | A kind of production method of small cellar soft-taste white spirit | |
| CN107502510A (en) | Pit upgrading synergistic process | |
| CN105166148A (en) | Processing process of black tea | |
| CN110835591A (en) | Purple glutinous wheat white spirit and brewing method thereof | |
| CN110093243A (en) | Shorten the method for rice dipping time in a kind of manufacture of rose vinegar | |
| CN206986140U (en) | A kind of spirit brewing pit with sealing structure | |
| CN106367302A (en) | Making method of longan fruit vinegar | |
| CN205258434U (en) | Rice wine fermentation machine | |
| CN103740540B (en) | A kind of preparation method of bergamot pear distiller's yeast | |
| CN113142319A (en) | Method for storing tea leaves by using old oak barrel containing wine | |
| CN109486609A (en) | A kind of golden jujube wine | |
| CN109082349A (en) | Luzhou-flavor liquo brewage process | |
| CN104686686A (en) | Fu tea by taking Maojian as raw material and preparation method thereof | |
| CN111218362A (en) | Preparation method and storage method of white spirit | |
| CN110754545A (en) | Tea leaf preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210507 |