CN101508948A - Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism - Google Patents
Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism Download PDFInfo
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Abstract
The invention discloses a method for producing the Daqu by using mellow type Daqu liquor waste lees enriching microbes, belonging to the brewing technical field. After white spirit is produced, the produced waste lees are often used as grain substitutes of feed and starter propagation and the function of the waste lees taking as the microbe enriching culture medium is neglected. The producing method takes the mellow type Daqu liquor waste lees as the medium. After the brewing processing department collects and inoculates the microbes, few waste less are used for being well blended with wheat flour to prepare the starter propagation. By using the production method, not only part of wheat is replaced, but also the beneficial microbe flora is inoculated in the Daqu production.
Description
Technical field
The invention discloses a kind of method of utilizing the aroma daqu liquor distiller enriched microorganism to produce Daqu, belong to brewing technical field.
Background technology
2006, nearly 4,000,000 tons of the above liquor of China's scale enterprise ultimate production, the vinasse annual production is up to 1,200 ten thousand tons.Vinasse if deal with improperly, will cause environmental pollution as one of by product of making wine.
Vinasse contain a large amount of nutritive substances, and the biologically active substances such as purine, pyrimidine, lipoid cpd, various microorganism and enzyme as protein, amino acid, fat, mineral substance and thalline self-dissolving produce have higher nutritive value.As feed, utility value is lower mostly for vinasse at present.Except used as fodder, waste spent grains powder is had some gratifying trials as one of starter-making materials.Patent of invention CN1059557 discloses a kind of comprehensive utilization technique of qu-liquor losing grain, with qu-liquor losing grain oven dry, screening, removes and gets waste spent grains powder instead of part grain raw material behind the chaff shell and make Daqu.Patent of invention CN1208764 discloses a kind of aroma daqu liquor Daqu and production method, utilizes wheat, Semen Maydis powder, Tapioca Starch, sweet potato powder, wheat bran, brewer's grains, waste spent grains powder, yeast slurry, fixing agent for microorgans in wine brewing mud, bran husk rhizopus starter, aspergillus niger song and yeast distiller etc. to make Daqu.As a kind of substratum of making Daqu, its drying operation is unfavorable to enrichment and the growth of microorganism with waste spent grains powder for last patent.Though back one patent is considered the vital role of microorganism to the formation of Daqu quality, prescription is complicated, need add fixing agent for microorgans in wine brewing mud separately, and operation adopts the iron pan mixing to be difficult to realize scale operation.More than two patents all do not consider and lose poor inrichment microorganism in the wine brewing workshop section environment.
Summary of the invention
The objective of the invention is to overcome above shortcomings in the prior art, a kind of method of utilizing the aroma daqu liquor distiller enriched microorganism to produce Daqu is provided, this method is a culture medium with the fragrant yeast vinasse, after inoculating the microorganism in good quality propagation powder and the wine brewing workshop section environment, the instead of part grain raw material is used for koji, make bent base obtain the beneficial microorganism population, can improve bent esterification ability, and then improve the quality of wine wine.
To achieve these goals, the present invention has adopted following technical scheme:
A kind of method of utilizing the aroma daqu liquor distiller enriched microorganism to produce Daqu may further comprise the steps:
1. lose poor airing: will go out losing behind the rice steamer and poorly carry out airing, and make and lose poor temperature and reach room temperature;
2. admix koji powder: high-temperature daqu powder in losing poor the interpolation, to mix thoroughly, the weight that institute adds koji powder is to lose 0～30% of the weight that is pickled with grains or in wine;
3. enlist the services of microbe inoculation: it is 30～40 ℃ the open accumulation in wine brewing workshop 1～2 day that losing after will mixing thoroughly is pickled with grains or in wine in temperature, enlists the services of microorganisms such as inoculated bacteria, mould, yeast;
4. wheat wetting and pulverizing: to the water of 85 ℃～95 ℃ of wheat interpolations, add water weight be 3%～5% of wheat weight, stack after 12～24 hours and pulverize, the wheat degree of grinding accounts for 35%～55% of wheat gross weight for the wheat by 20 mesh sieves not, on the collection screen, whole wheat-flours of sieving are standby;
5. koji base: to enlisting the services of the poor whole wheat-flours pulverized that add of losing of microbe inoculation, the weight of the wheat-flour that is added is to lose 20%～80% of poor weight, mix, in mixture, add water, uniform mixing, add water weight account for 35%～40% of mixture weight, the material after mixing and stirring, hand is pinched agglomerating, and is tack-free; With the material that mixes and stirs, be transported to bending press by conveying belt and be pressed into bent base;
6. entering the room, peace is bent, the cultivation fermentation: the bent base of moulding is placed on the husk of laying on ground after sweat is received in spreading for cooling, behind mulching straw on the bent base to the straw spray water, make bent base earlier after low temperature cultivation phase, pyrolytic conversion phase, the three phases cultivation fermentation of fiery humidity discharging phase of back, the low temperature cultivation phase: in temperature is 30～40 ℃, relative humidity〉cultivation fermentation 3～5 days under 90% the condition; The pyrolytic conversion phase: bent base collected stack into 7～10 layers, layer is separated by with bent medicine bar with layer, and making bent base is 50～65 ℃, relative humidity in temperature〉cultivation fermentation 3～5 days under 90% the condition; The fiery humidity discharging phase of back: making bent base is cultivation fermentation 9～12 days under 45～50 ℃, the condition of relative humidity＜80% in temperature;
7. check warehouse-in: press the strict selected bent base after air-dry of the standard of Daqu after the cultivation fermentation ends, change storehouse over to and pile up, the storage purifying.
Admixing the weight of losing the middle high-temperature daqu powder that is added in poor in the koji powder step preferably accounts for and loses 10%-20% of poor weight.
The over-dry weight of having enlisted the services of the wheat-flour that losing of microbe inoculation added in poor in the koji base step preferably accounts for loses 45%～70% of poor weight.
The high-temperature daqu powder is a high-temperature daqu powder in the commercially available Luzhou Old Cellar in of the present invention, is to be raw material with the wheat, behind microorganisms such as wine brewing workshop network inoculated bacteria, mould, yeast, can obtain after the cultivation fermentation under 55～65 ℃ the temperature.
In wine brewing workshop section because secular cultivation and domestication, the air in wine brewing workshop and operate ground enrichment a large amount of beneficial microbe colonies, vinasse are carried out open accumulation can inoculate wherein beneficial microorganism in this environment; In addition, in vinasse, admix a certain amount of good quality propagation powder, also can increase and strengthen the profitable strain in the vinasse, be beneficial to beneficial microorganism formation dominant microflora in institute's koji base.Except containing rich nutrient substances, also contain abundant flavour ingredient in the vinasse, the flavour ingredient in the high-quality vinasse is coordinated, and adds the poor Daqu flavour ingredient that can increase of part quality liquor and form in yeast making process.
Therefore, the present invention can make to inoculate in the vinasse and go into to brewage a large amount of beneficial microbe colony that the place forms for a long time; Do not need in the operation to carry out drying, screening, keep its moisture state losing to be pickled with grains or in wine.Like this, both reduced operation steps, and helped again being enlisted the services of microbial growth.Adopt this patent, both can offer the abundant microorganism species of bent base, be beneficial to and improve bent base quality, can reach the purpose of the raw material of saving food again.
Compared with prior art, beneficial effect of the present invention: it is matrix that the present invention loses poor with the aroma daqu liquor of admixing certain proportion good quality propagation powder, after wine brewing production workshop section enlists the services of microbe inoculation, to lose poor in interpolation part wheat-flour, make bent base after mixing.Adopt this method koji, the raw material 20%～80% of not only can saving food; And owing to adopted the vinasse that are rich in beneficial microorganism group, prepared bent base Qu Xiangnong, just also has certain bent wine flavour, and knee-piece surface mycelia is dense, and dressing is good, the wine power of knee-piece, esterification power and to give birth to fragrant power normal.
Embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1
Present embodiment utilizes the aroma daqu liquor distiller enriched microorganism to produce the method for Daqu, may further comprise the steps:
1. lose poor airing: will go out losing behind the rice steamer and poorly carry out airing, and make and lose poor temperature and reach room temperature;
2. admix koji powder: high-temperature daqu powder in losing poor the interpolation, to mix thoroughly, institute adds the weight of koji powder for losing the weight 20% that is pickled with grains or in wine; The high-temperature daqu powder is a high-temperature daqu powder in the commercially available Luzhou Old Cellar in described, be to be raw material with the wheat, the open accumulation in wine brewing workshop 1-2 days, behind the microorganisms such as network inoculated bacteria, mould, yeast, can obtain after 15 days in cultivation fermentation under 55～65 ℃ the temperature;
3. enlist the services of microbe inoculation: losing after will mixing thoroughly is pickled with grains or in wine the open accumulation in the about 40 ℃ wine brewing workshop of temperature 1 day, enlists the services of microorganisms such as inoculated bacteria, mould, yeast;
4. wheat wetting and pulverizing: add the about 95 ℃ water of temperature to wheat, add water weight be 3% of wheat weight, stack after 12 hours and pulverize, the wheat degree of grinding accounts for 35% of wheat gross weight for the wheat by 20 mesh sieves not, " running son " do not appear, the wheat skin is the plum blossom lobe of bulk, and the wheat heart is finely powdered, on the collection screen, whole wheat-flours of sieving are standby;
5. koji base: losing of microbe inoculation is poor adds above-mentioned wheat-flour to enlisting the services of, the weight of the wheat-flour that is added is to lose 80% of poor weight, mix, in mixture, add water, uniform mixing, add water weight be 35% of mixture weight, the material after mixing and stirring, hand is pinched agglomerating, and is tack-free; With the material that mixes and stirs, be transported to bending press by conveying belt and be pressed into bent base;
6. entering the room, peace is bent, the cultivation fermentation: the bent base of moulding is placed on the husk of laying on ground after sweat is received in spreading for cooling, behind mulching straw on the bent base to the straw spray water, make bent base earlier after low temperature cultivation phase, pyrolytic conversion phase, the three phases cultivation fermentation of fiery humidity discharging phase of back, the low temperature cultivation phase: in temperature be about 30 ℃, relative humidity cultivation fermentation 3 days under 90% the condition; The pyrolytic conversion phase: bent base collected stack into 7 layers, layer is separated by with bent medicine bar with layer, makes bent base in about 50 ℃ of temperature, relative humidity〉cultivation fermentation 5 days under 90% the condition; The fiery humidity discharging phase of back: the cultivation under the condition of about 45 ℃ of temperature, relative humidity＜80% of bent base was fermented 12 days; Can come attemperation and humidity by in good time door and window in the cultivation process, reach the purpose of cultivating good bent medicine microorganism;
7. check warehouse-in: press the strict selected bent base after air-dry of the standard of Daqu after the cultivation fermentation ends, change storehouse over to and pile up, the storage purifying.
The present embodiment raw material 20% of can saving food.The Daqu color of being produced is a brown, and knee-piece surface mycelia is dense, and dressing is good; Bent body bubble gas, the section mycelia is abundant; Prepared bent base Qu Xiangnong, just has bent preferably wine flavour, the wine power of knee-piece, esterification power and to give birth to fragrant power good.
Embodiment 2
The aroma daqu liquor distiller enriched microorganism that utilizes of present embodiment is produced the method for Daqu, may further comprise the steps:
1. lose poor airing: will go out losing behind the rice steamer and poorly carry out airing, and make and lose poor temperature and reach room temperature;
2. admix koji powder: high-temperature daqu powder in losing poor the interpolation, to mix thoroughly, institute adds the weight of koji powder for losing the weight 30% that is pickled with grains or in wine;
3. enlist the services of microbe inoculation: losing after will mixing thoroughly is pickled with grains or in wine the open accumulation in the about 30 ℃ wine brewing workshop of temperature 2 days, enlists the services of microorganisms such as inoculated bacteria, mould, yeast;
4. wheat wetting and pulverizing: add the about 85 ℃ water of temperature to wheat, add water weight be 5% of wheat weight, stack after 24 hours and pulverize, the wheat degree of grinding accounts for 55% of wheat gross weight for the wheat-flour by 20 mesh sieves not, " running son " do not appear, the wheat skin is the plum blossom lobe of bulk, and the wheat heart is finely powdered;
5. koji base: to enlisting the services of the poor wheat-flour that adds of losing of microbe inoculation, the weight of the wheat-flour that is added is to lose 20% of poor weight, mix, in mixture, add water, uniform mixing, add water weight be 40% of mixture weight, the material after mixing and stirring, hand is pinched agglomerating, and is tack-free; With the material that mixes and stirs, be transported to bending press by conveying belt and be pressed into bent base;
6. entering the room, peace is bent, the cultivation fermentation: the bent base of moulding is placed on the husk of laying on ground after sweat is received in spreading for cooling, behind mulching straw on the bent base to the straw spray water, make bent base earlier after low temperature cultivation phase, pyrolytic conversion phase, the three phases cultivation fermentation of fiery humidity discharging phase of back, the low temperature cultivation phase: in temperature be about 40 ℃, relative humidity cultivation fermentation 3 days under 90% the condition; The pyrolytic conversion phase: bent base collected stack into 10 layers, layer is separated by with bent medicine bar with layer, makes bent base in about 65 ℃ of temperature, relative humidity〉cultivation fermentation 3 days under 90% the condition; The fiery humidity discharging phase of back: the cultivation under the condition of about 50 ℃ of temperature, relative humidity＜80% of bent base was fermented 9 days;
7. check warehouse-in: press the strict selected bent base after air-dry of the standard of Daqu after the cultivation fermentation ends, change storehouse over to and pile up, the storage purifying.
The present embodiment raw material 80% of can saving food.The Daqu color of being produced is a Vandyke brown, and knee-piece surface mycelia is denser, and dressing is better; Bent body bubble gas, the section mycelia is abundanter; Prepared bent base has denseer vinasse fragrance, and knee-piece has certain wine power, esterification power and gives birth to fragrant power.
Embodiment 3
Present embodiment utilizes the aroma daqu liquor distiller enriched microorganism to produce the method for Daqu, may further comprise the steps:
1. lose poor airing: will go out losing behind the rice steamer and poorly carry out airing, and make and lose poor temperature and reach room temperature;
2. admix koji powder: to losing the poor daqu of middle temperature powder that adds, mix thoroughly, the weight that institute adds koji powder is to lose 10% of the weight that is pickled with grains or in wine;
3. enlist the services of microbe inoculation: losing after will mixing thoroughly is pickled with grains or in wine the open accumulation in the about 35 ℃ wine brewing workshop of temperature 1 day, enlists the services of microorganisms such as inoculated bacteria, mould, yeast;
4. wheat wetting and pulverizing: add the about 90 ℃ water of temperature to wheat, the weight that institute adds water is 4% of wheat weight, stacks pulverizing after 15 hours, and the wheat degree of grinding is that the wheat by 20 mesh sieves does not account for 40% of wheat gross weight, and it is standby to collect whole wheat-flours;
5. koji base: to enlisting the services of the poor wheat-flour that adds of losing of microbe inoculation, the weight of the wheat-flour that is added is to lose 45% of poor weight, mix, in mixture, add water, uniform mixing, add water weight be 38% of mixture weight, the material after mixing and stirring, hand is pinched agglomerating, and is tack-free; With the material that mixes and stirs, be transported to bending press by conveying belt and be pressed into bent base;
6. entering the room, peace is bent, the cultivation fermentation: the bent base of moulding is placed on the husk of laying on ground after sweat is received in spreading for cooling, behind mulching straw on the bent base to the straw spray water, make bent base earlier after low temperature cultivation phase, pyrolytic conversion phase, the three phases cultivation fermentation of fiery humidity discharging phase of back, the low temperature cultivation phase: in about 35 ℃ of temperature, relative humidity〉cultivation fermentation 4 days under 90% the condition; The pyrolytic conversion phase: bent base collected stack into 8 layers, layer is separated by with bent medicine bar with layer, makes bent base in about 55 ℃ of temperature, relative humidity〉cultivation fermentation 4 days under 90% the condition; The fiery humidity discharging phase of back: the cultivation under the condition of about 50 ℃ of temperature, relative humidity＜80% of bent base was fermented 9 days;
7. check warehouse-in: press the strict selected bent base after air-dry of the standard of Daqu after the cultivation fermentation ends, change storehouse over to and pile up, the storage purifying.
The present embodiment raw material 55% of can saving food.The Daqu color of being produced is a brown, and knee-piece surface mycelia is dense, and dressing is good; Bent body bubble gas, the section mycelia is abundant; Prepared bent base Qu Xiangnong, just also has certain vinasse fragrance.Knee-piece has wine power, esterification power and living fragrant power preferably.
Embodiment 4
The aroma daqu liquor distiller enriched microorganism that utilizes of present embodiment is produced the method for Daqu, may further comprise the steps:
1. lose poor airing: will go out losing behind the rice steamer and poorly carry out airing, and make and lose poor temperature and reach room temperature;
2. enlist the services of microbe inoculation: losing after will mixing thoroughly is pickled with grains or in wine the open accumulation in the about 40 ℃ wine brewing workshop of temperature 1 day, enlists the services of microorganisms such as inoculated bacteria, mould, yeast;
3. wheat wetting and pulverizing: add the about 85 ℃ water of temperature to wheat, the weight that institute adds water is 3% of wheat weight, stacks pulverizing after 15 hours, and the wheat degree of grinding is that the wheat by 20 mesh sieves does not account for 40% of wheat gross weight, and it is standby to collect whole wheat-flours;
4. koji base: to enlisting the services of the poor wheat-flour that adds of losing of microbe inoculation, the weight of the wheat-flour that is added is to lose 70% of poor weight, mix, in mixture, add water, uniform mixing, add water weight be 35% of mixture weight, the material after mixing and stirring, hand is pinched agglomerating, and is tack-free; With the material that mixes and stirs, be transported to bending press by conveying belt and be pressed into bent base;
5. entering the room, peace is bent, the cultivation fermentation: the bent base of moulding is placed on the husk of laying on ground after sweat is received in spreading for cooling, behind mulching straw on the bent base to the straw spray water, make bent base earlier after low temperature cultivation phase, pyrolytic conversion phase, the three phases cultivation fermentation of fiery humidity discharging phase of back, the low temperature cultivation phase: in about 35 ℃ of temperature, relative humidity〉cultivation fermentation 4 days under 90% the condition; The pyrolytic conversion phase: bent base collected stack into 10 layers, layer is separated by with bent medicine bar with layer, and making bent base is about 65 ℃, relative humidity in temperature〉cultivation fermentation 3 days under 90% the condition; The fiery humidity discharging phase of back: the cultivation under the condition of about 45 ℃ of temperature, relative humidity＜80% of bent base was fermented 10 days;
6. check warehouse-in: press the strict selected bent base after air-dry of the standard of Daqu after the cultivation fermentation ends, change storehouse over to and pile up, the storage purifying.
The present embodiment raw material 30% of can saving food, the Daqu color of being produced is a brown, prepared bent base Qu Xiangnong, just, the wine power of knee-piece, esterification power and to give birth to fragrant power normal.
Claims (3)
1, a kind of method of utilizing the aroma daqu liquor distiller enriched microorganism to produce Daqu is characterized in that may further comprise the steps:
1. lose poor airing: will go out and lose poor airing to room temperature behind the rice steamer;
2. admix koji powder: high-temperature daqu powder in losing poor the interpolation, to mix thoroughly, the weight that institute adds koji powder is to lose 0～30% of the weight that is pickled with grains or in wine;
3. microbe inoculation: it is 30～40 ℃ the open accumulation in wine brewing workshop 1～2 day that losing after will mixing thoroughly is pickled with grains or in wine in temperature, enlists the services of inoculated bacteria, mould, yeast;
4. wheat wetting and pulverizing: add 85 ℃～95 ℃ water to wheat, the weight that institute adds water is 3%～5% of wheat weight, stacks pulverizing after 12～24 hours, and the wheat degree of grinding is that the wheat by 20 mesh sieves does not account for 35%～55% of wheat gross weight;
5. koji base: to the poor above-mentioned wheat-flour that adds of losing of microbe inoculation, the weight of the wheat-flour that is added is to lose 20%～80% of poor weight, mix, in mixture, add water, uniform mixing, add water weight be 35%～40% of mixture weight, the material after mixing and stirring, hand is pinched agglomerating, and is tack-free; With the material that mixes and stirs, be transported to bending press by conveying belt and be pressed into bent base;
6. entering the room, peace is bent, the cultivation fermentation: on the husk of the bent base of moulding through being placed in the ground laying after the spreading for cooling, behind mulching straw on the bent base to the straw spray water, make bent base earlier after low temperature cultivation phase, pyrolytic conversion phase, the three phases cultivation fermentation of fiery humidity discharging phase of back, the low temperature cultivation phase: in temperature is 30～40 ℃, relative humidity〉cultivation fermentation 3～5 days under 90% the condition; The pyrolytic conversion phase: bent base collected stack into 7～10 layers, layer is separated by with bent medicine bar with layer, and making bent base is 50～65 ℃, relative humidity in temperature〉cultivation fermentation 3～5 days under 90% the condition; The fiery humidity discharging phase of back: making bent base is cultivation fermentation 9～12 days under 45～50 ℃, the condition of relative humidity＜80% in temperature;
7. check warehouse-in: press the strict selected bent base after air-dry of the standard of Daqu after the cultivation fermentation ends, change storehouse over to and pile up, the storage purifying.
2, the method for utilizing the aroma daqu liquor distiller enriched microorganism to produce Daqu according to claim 1 is characterized in that: admixing the weight of losing the middle high-temperature daqu powder that is added in poor in the koji powder step is to lose 10%-20% of poor weight.
3, the method for utilizing the aroma daqu liquor distiller enriched microorganism to produce Daqu according to claim 1 is characterized in that: in the koji base step the weight of losing the wheat-flour that is added in poor of microbe inoculation be to lose 45%～70% of poor weight.
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Cited By (12)
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| CN101921689A (en) * | 2010-08-06 | 2010-12-22 | 泸州老窖股份有限公司 | Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same |
| CN102127497A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102174358A (en) * | 2011-03-15 | 2011-09-07 | 泸州品创科技有限公司 | Method for avoiding abnormal fermentation of distiller's grains of strong aromatic Chinese spirit |
| CN102277326A (en) * | 2011-08-13 | 2011-12-14 | 天津工业生物技术研究所 | Microbial mixed colony capable of enhancing flavor of brewed white liquor |
| CN103666930A (en) * | 2013-12-23 | 2014-03-26 | 泸州品创科技有限公司 | Yeast with good storage performance and preparation method thereof |
| CN104388246A (en) * | 2014-11-28 | 2015-03-04 | 四特酒有限责任公司 | Special flavor type daqu liquor and preparation method thereof |
| CN107574074A (en) * | 2017-10-25 | 2018-01-12 | 安徽王家坝酒业有限公司 | A kind of method of fen-flavor type white spirit koji-making |
| CN108913469A (en) * | 2018-08-08 | 2018-11-30 | 山东兰陵美酒股份有限公司 | A kind of concavo-concave bent production technology |
| CN109181955A (en) * | 2018-11-21 | 2019-01-11 | 孟元生 | A method of utilizing denticulate ixeris herb brewing spirit |
| CN110857424A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Preparation process of malt yeast |
| CN111518705A (en) * | 2020-04-29 | 2020-08-11 | 安徽文王酿酒股份有限公司 | Distiller's yeast and preparation method and use method thereof |
| CN114854797A (en) * | 2022-06-08 | 2022-08-05 | 四川轻化工大学 | Method for releasing phenolic acid substances by utilizing white spirit waste lees through microbial flora |
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| CN101921689A (en) * | 2010-08-06 | 2010-12-22 | 泸州老窖股份有限公司 | Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same |
| CN102127497A (en) * | 2010-12-23 | 2011-07-20 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102127497B (en) * | 2010-12-23 | 2012-09-26 | 泸州品创科技有限公司 | Method for producing white spirit by utilizing waste spent grains |
| CN102174358A (en) * | 2011-03-15 | 2011-09-07 | 泸州品创科技有限公司 | Method for avoiding abnormal fermentation of distiller's grains of strong aromatic Chinese spirit |
| CN102174358B (en) * | 2011-03-15 | 2012-09-26 | 泸州品创科技有限公司 | Method for avoiding abnormal fermentation of distiller's grains of strong aromatic Chinese spirit |
| CN102277326A (en) * | 2011-08-13 | 2011-12-14 | 天津工业生物技术研究所 | Microbial mixed colony capable of enhancing flavor of brewed white liquor |
| CN102277326B (en) * | 2011-08-13 | 2012-11-21 | 天津工业生物技术研究所 | Microbial mixed colony capable of enhancing flavor of brewed white liquor |
| CN103666930B (en) * | 2013-12-23 | 2015-04-29 | 泸州品创科技有限公司 | Yeast with good storage performance and preparation method thereof |
| CN103666930A (en) * | 2013-12-23 | 2014-03-26 | 泸州品创科技有限公司 | Yeast with good storage performance and preparation method thereof |
| CN104388246A (en) * | 2014-11-28 | 2015-03-04 | 四特酒有限责任公司 | Special flavor type daqu liquor and preparation method thereof |
| CN107574074A (en) * | 2017-10-25 | 2018-01-12 | 安徽王家坝酒业有限公司 | A kind of method of fen-flavor type white spirit koji-making |
| CN108913469A (en) * | 2018-08-08 | 2018-11-30 | 山东兰陵美酒股份有限公司 | A kind of concavo-concave bent production technology |
| CN110857424A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Preparation process of malt yeast |
| CN109181955A (en) * | 2018-11-21 | 2019-01-11 | 孟元生 | A method of utilizing denticulate ixeris herb brewing spirit |
| CN109181955B (en) * | 2018-11-21 | 2022-07-29 | 孟元生 | Method for brewing white spirit by using Ixeris denticulata |
| CN111518705A (en) * | 2020-04-29 | 2020-08-11 | 安徽文王酿酒股份有限公司 | Distiller's yeast and preparation method and use method thereof |
| CN111518705B (en) * | 2020-04-29 | 2022-08-16 | 安徽文王酿酒股份有限公司 | Distiller's yeast and preparation method and use method thereof |
| CN114854797A (en) * | 2022-06-08 | 2022-08-05 | 四川轻化工大学 | Method for releasing phenolic acid substances by utilizing white spirit waste lees through microbial flora |
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