Although the dependence of Maotai-flavor liquor on cellar storage is not so high, the requirements for cellar storage of Maotai-flavor liquor are also very strict. For example, the red breathing stone must be taken from Chishui River as the inner wall of the cellar, and the bottom of the cellar is red soil. Today, we will learn about the pit management of some maotai-flavor liquor.
0 1 pit specification
The pit of Maotai-flavor wine is made of stone wall and mud bottom, with strip-shaped Maotai town conglomerate, red sandstone and clay as the four walls, and red soil as the pit bottom. The standard pit is 4 meters long, 2.4 meters wide and 3.3 meters high, and each pit can hold sorghum 1.2× 103kg.
Major 02
Before the tank is used, the cellar should be burned. The purpose of cellar burning is to eliminate the miscellaneous bacteria in the cellar, increase the temperature in the cellar, and remove the odor produced by the last round of fermentation of 1 year through cellar burning. If the temperature in the burned cellar drops slightly, it is necessary to clean up the ash in the cellar, then sprinkle a small amount of waste grain at the bottom of the cellar and put the pile of waste grain into the cellar.
03 Xia jiao
Before the accumulated distiller's grains enter the cellar, put the wine tail 15kg with an alcohol content of about 30% in a watering can, spray it around the cellar bottom and cellar wall, and then sprinkle 15~20kg Daqu powder (called bottom koji). The cellar age should be short, so as to prevent the infection of miscellaneous bacteria, avoid the volatilization of wine tail and keep the fermentation temperature normal.
Step on the cellar
After the fermented grains enter the cellar, because of the loose materials, there is air in the fermented grains, which is easy to cause aerobic respiration of microorganisms and is not conducive to alcohol fermentation. Therefore, when putting fermented grains into pits, the process of pressing fermented grains with artificial feet or pedals is called stepping on pits.
05 cellar seal
After the dregs are piled up, the surface is scraped flat, lightly pressed with wooden boards and sprinkled with a thin layer of rice husk; Seal the cellar with mud, with a thickness of more than 4cm. The mud used for pit sealing often needs new mud at the beginning of each round, and it can be changed 1 time in the middle of the whole cycle.
06 heel pit
After pit sealing, in order to prevent the pit mud from cracking and causing miscellaneous bacteria to invade the fermented grains, it is often checked whether there are cracks in the pit mud in the early stage of fermentation, and if there are cracks, the pit should be sealed with mud in time. This phenomenon is called pit heel.
07 mine opening
Open a pit in the coarse sand, remove the mud from the pit, transport it to the mud pit, dig a pit and cover it, and transport it to the dumping place. Sweep the covered grains and mud blocks from the fermented grains, take out half of the fermented grains in the cellar at a time, mix them with wet new materials, turn them over for three times to make them evenly mixed, and then steam the wine and grain.
"A thousand-year-old cellar is rotten for a thousand years, and a good wine needs an old cellar". Mao Xin Maotai-flavor liquor was brewed in an old stone cellar with a stone wall and mud bottom, which witnessed the continuation of ancient brewing technology and the continuous innovation of modern liquor industry.