Study Of Pit Cap With Different Heights And Different Sealing Ways Impacting On The Quality Of Luzhou-flavor Liquor

As the saying goes: Daqu is the liquor bone, grain is the liquor meat, water is the liquor blood, cellar is the liquor soul. As a fermentation container, a cellar’s quality directly determines the quality of original liquor. In order to take full advantage of high-quality cellar, ensure the quality of the original wine, promote mechanized production process of liquor making, the study was carried out from the following aspects:①Tracking the fermentation process, five letters cellar pits height was compared and analyzed through detecting the physical and chemical indicators of changes of Grains in the fermentation process. The test results of the the original wine cellar of wine quality, sensory evaluation indexes content, characteristic component, fusel oil, lactate / ethyl caproate ratio were combined and analyzed. The results showed that: sealed pit about 90 cm in height when its wine scores highest, the physical and chemical indicators of the performance of the most coordination.②The next five pit closure height were analyzed, fermented grains in the number of culturable microorganisms changes in the fermentation process. Then it was combined and analyzed an the same batch of each of the indicators of the original wine cellar wine quality and sensory evaluation, obtained during the height of the pit closures 90 cm, pit pool microbes survive longer, their metabolic activity and more vigorous, wine score higher.③The changes in physical and chemical indicators of fermented grains during the fermentation process in traditional methods and new sealing closure cellar were compared and analyzed. In both ways Grains pit closures in the number of culturable microbial changes had been analyzed at the same time. The results of original wine indicators were combined and analysised, the conclusion was carried out: using new ways of sealing wine cellar quality was better than the traditional way of the original wine cellar seal quality.④The molecular biology techniques-DGGE gradient gel electrophoresis was used to analyze the next five letters cellar height, fermented grains microbial diversity. From the experimental results we could know that under about 90 cm height pit closures, the cellar microbes survived longer and maintained a more lasting diversity. The traditional way and the new seal closure cellar cellar way Grains microbial diversity were analyzed, drawn up that under the new pit closures way microbial diversity was more durable and longer survival.