Maintenance method for promoting Luzhou-flavor liquor four-chemical brewing pit

The invention discloses a maintenance method for promoting a Luzhou-flavor liquor four-chemical brewing pit, which comprises the following steps: preparing a Qijin jar for culturing maintenance liquid, and cleaning with clear water for later use; selecting the first-section yellow water discharged f...

Full description

Saved in:
Bibliographic Details
Main Authors CHEN JIE, ZHANG FUYOU, DING NIANWEI, LIU HUAICHEN, ZHANG SHOUJUN
Format Patent
LanguageChinese
English
Published 31.10.2023
Subjects
BEER
BIOCHEMISTRY
CELLAR TOOLS
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PITCHING OR DEPITCHING MACHINES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:The invention discloses a maintenance method for promoting a Luzhou-flavor liquor four-chemical brewing pit, which comprises the following steps: preparing a Qijin jar for culturing maintenance liquid, and cleaning with clear water for later use; selecting the first-section yellow water discharged from the cellar, boiling, heating, and cooling in a pottery jar; receiving 15% vol after-run and foreshot for later use; s4, preparing yellow water, after-run and foreshot according to a ratio of 55: 40: 5, and adjusting the pH value of the mixed liquid to 6.8 by using ammonium bicarbonate; 5% of cellar bottom mud and 5% of high-quality yeast powder are selected and added into the pottery jar with the culture nutrient solution; the culture temperature of the room of the pottery jar is controlled to be 30-35 DEG C; using the nutrient solution; using a punching depth machine: punching holes in the pit mud at 45 degrees by using a punching tool, wherein the hole depth is 3-5cm; 5-10 cm holes are formed in the cellar bo
Bibliography:Application Number: CN202311005456