CN101792709A - Novel method for storing and brewing white spirit - Google Patents
Novel method for storing and brewing white spirit Download PDFInfo
- Publication number
- CN101792709A CN101792709A CN201010042088A CN201010042088A CN101792709A CN 101792709 A CN101792709 A CN 101792709A CN 201010042088 A CN201010042088 A CN 201010042088A CN 201010042088 A CN201010042088 A CN 201010042088A CN 101792709 A CN101792709 A CN 101792709A
- Authority
- CN
- China
- Prior art keywords
- pithos
- storing
- wine
- cellar
- liquor
- 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.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a novel method for storing and brewing white spirit and aims to solve the defects that currently the storage of the white spirit at home and abroad adopts a mode that after being stored for a certain period, the white spirit of the original grade is subjected to design, alcohol content reduction, combination, seasoning, adsorption, filter and then is subjected to filling production; in the natural storage condition, the stimulating components and hazardous components in the white spirit cannot sufficiently react and volatilize; the stability of the association of the white spirit body is not good; the vinosity of the produced white spirit is lack of soft taste and clean aftertaste; and the quality of the produced white spirit is not stable. In the novel method for storing and brewing the white spirit of the invention, the double cellaring, namely the secondary ageing process is adopted, and according to the substrate concentration, the non-homogeneous substance motion characteristics and the permutation and combination principle, primitive base wine generated by carrying out solid-state fermentation and distillation in a mud cellar is subjected to twice physical and chemical changes, ageing, alcoholizing and bouquet spreading, and processing in a conventional wine storage container under a specific environment to generate the natural, hygiene and health white spirit.
Description
Technical field
The present invention relates to the brewing process of alcohol product, relate in particular to the new method for storing and brewing of a kind of liquor.
Background technology
After the liquor storage process generally takes original wine to store certain time limit naturally both at home and abroad at present, design, degree of falling, combination, seasoning, absorption, filtration, can production is then promptly adopted " former wine → base liquor store big jar of combination of ageing → stainless steel blend degree of falling → can dispatch from the factory ".Its shortcoming is: it is single to store sth. in a cellar technology, and the stored material of use is more single, adopts the nature condition of storage, wine moderate stimulation composition and harm composition fully do not react, volatilize, the association of wine body is stablized bad, and the liquor vinosity of production lacks continuous gentle clean feeling well, and the quality instability.Compare with foreign wine, the defective of China white wine maximum lacks the back exactly and stores the aging process technology, and its mouthfeel defective causes competitiveness in the international market poor.
Summary of the invention
The present invention is directed to above-mentioned deficiency, it is the secondary aging process that a kind of dual storing sth. in a cellar is provided, mud is stored ecosystem base wine that solid state fermentation distillation forms in particular environment, in traditional liquor storage vessel, according to concentration of substrate, the heterogeneous materials characteristics of motion, the permutation and combination principle, through twice physics, chemical transformation, ageing is aging, perfume (or spice), the new method for storing and brewing of a kind of liquor of the natural, ecological that processing treatment forms, hygiene and health are prolonged in alcoholization.
Dual storing sth. in a cellar, comprise a, the preparation of former wine; B, base liquor classification; C, once blend combination; D, Yixing pithos once store ageing; Degree of falling is blent in e, big jar of secondary combination of stainless steel; F, Yixing pithos secondary store sth. in a cellar the storage ageing; G, fine setting; H, adsorption filtration; I, can are dispatched from the factory.
For better effect:
Base liquor classification in the b step: 63～69 Luzhou-flavor base wine of spending that pure grain solid state fermentation distillation is formed are divided into cellar for storing things cordiale 10～20%, grain cordiale 45～55%, refreshing wine 30～40% is mixed by its ratio of weight and number only.
D, Yixing pithos once store ageing: select Yixing pithos fine quality, specification 1000kg for use, controlled temperature 25～35 degree adopts the special woody naturally material of old Camphorwood, oak to make the envelope cylinder cap, in the cellar, store 20 to 30 months standby.
D, Yixing pithos once store to keep in Yixing pithos in the ageing and go up 2%～4% of round product and use as style positioning balance fragrance.
Degree of falling is blent in e, big jar of secondary combination of stainless steel: the d step is squeezed into big jar of stainless steel through the basic wine of former degree ageing, add slurry degree of falling.
F, Yixing pithos secondary store sth. in a cellar the storage ageing: e step moulding wine is positioned in Yixing pithos of 1000kg, and controlled temperature 15～25 degree adopts the special woody naturally material of old Camphorwood, oak to make the envelope cylinder cap, in the cellar, store 10 to 18 months standby.
The amount that keeps the same class moulding wine that continuity deposited last time when the secondary of f step stores sth. in a cellar in the pithos is controlled at 1%～2%.
The present invention adopts the dual innovative technology that stores sth. in a cellar, and has preferably determined to store sth. in a cellar processing condition such as time, temperature, environment and wine ratio by the orthonormal design of experiments method, makes the abundant ageing of wine body, and it is stable to associate.
1, dual store sth. in a cellar that the process using pithos is stored and special woody materials such as old Camphorwood, oak as envelope cylinder material, utilize the micro-porous permeable of pithos and the metal ion of cylinder body to promote that the wine body is aging, utilize special woody material envelope cylinder to produce special aroma, promote the wine body continuous gentle.
2, liquor is carried out former wine and store once that secondary stores ageing behind ageing, the degree of falling, through series of chemical such as the oxidation of long period, reduction, esterification, condensations; Utilize the intermolecular stronger association force of drinks after liquor adds slurry simultaneously, by hydrogen bond association, the physical properties that changes former wine reduces water taste and excitement; With " positive quadraturing design test method " and reliability design theory, design is determined and is controlled first and second and store sth. in a cellar temperature, humidity, time and environmental factors, adopt wine to prolong technologies such as perfume (or spice) simultaneously, make acid, ester, alcohol, aldehyde microcomponent in the liquor reach organic balanced, stimulation, rough peppery materials such as aldehyde, methyl alcohol, potato spirit, sulfide in a large amount of minimizing liquor, gentle, the natural aging sense of pure and sweet, the mellow silk floss of enhancement wine body; Supporting wine body design has been created " permutation and combination optimum seeking method " white spirit mixing technology and has been combined " taking as the leading factor with sense organ, is auxilliary with the physics and chemistry detection " with " the microcomputer combination is blent " technology, use the wine ratio suitable, the success ratio height, combination foundation vinosity amount is stable, wine body acid esters balance coordination; Thereby make the wine body to gentle extremely suitable, bring joyful, comfortable, fine sensation to the alcohol user.
3, utilize the dual gentle type liquor of silk floss that stores sth. in a cellar explained hereafter to have the characteristics of " the cellar for storing things spiciness is strongly fragrant; Chen Xiang is quiet and tastefully laid out; mellow silk floss is gentle, fragrance harmony, sweet clean nature; pleasant impression is long; many grain giving off a strong fragrance style typical case ", meet the quality consumers demand of current liquor market " health, nutrition, green, the environmental protection " propensity to consume and pursuit " fragrance is simple and elegant, taste is soft submissive, and pungency is little; the drink back is comfortable, has no side effect ".Adopt the dual product that stores sth. in a cellar explained hereafter can fundamentally solve control bottled liquor later stage sedimentation problem simultaneously.
4, dually store sth. in a cellar technology and the comparative analysis of traditional technology finished wine
Ageing tradition of liquor is stored sth. in a cellar and is blent moulding and the dual novel process liquor that stores sth. in a cellar of the present invention carries out sense organ, physics and chemistry comparative analysis, and main quality index is better than GB/T10781.1 " aromatic Chinese spirit "; Sanitary index is better than GB2757 " liquor and liqueur hygiene standard ".
Its conclusion is to store sth. in a cellar dual storing sth. in a cellar than tradition:
Main sanitary index: methyl alcohol is low by 10%～25%, and potato spirit (isopropylcarbinol+primary isoamyl alcohol) is low by 30%～40%, aldehyde (acetaldehyde, acetal, furfural) low 40%～60%.
Special microcomponent analysis: butyric acid, flavonoid compound, pyrazine compounds have improved 8%～15% on the basis of former wine.
Sensory test: the wine body is submissiveer, and aged aroma is outstanding, and warm property is good, and aftertaste is long, and refreshing flavor well.
5, look into new center through Ministry of Science and Technology southwest information center and look into newly, " this project exploitation dual stored sth. in a cellar, the secondary aging process, and its technical process, and the product quality that obtains are too ultrawhite except that the fairy poet of this project, domesticly do not see other bibliographical information.This product processes and technology content occupy domestic liquor industry top standard, belong to the domestic initiation technology, have novelty, originality and advance ".
Embodiment
Embodiment one
A, former wine are prepared;
The classification of b, base liquor: the Luzhou-flavor base wine of 63～69 degree that pure grain solid state fermentation distillation is formed are divided into cellar for storing things cordiale, grain cordiale, refreshing wine three classes only;
C, once blend combination: store cordiale 150kg, grain cordiale 500kg by weight percentage, refreshing wine 350kg mixes only;
D, Yixing pithos once store ageing: select Yixing pithos fine quality, specification 1000kg for use, controlled temperature 25～35 degree, adopt old Camphorwood to make the envelope cylinder cap, in the cellar, store 20 months standby, keep the 20kg old wine of going up the round product in the pithos of Yixing and use as style positioning balance fragrance.
Degree of falling is blent in e, big jar of secondary combination of stainless steel: the basic wine of the former degree ageing of the process of d step is squeezed into big jar of stainless steel, add the seasoning of slurry degree of falling;
F, Yixing pithos secondary store sth. in a cellar the storage ageing: e step moulding wine is positioned in Yixing pithos of 1000kg, controlled temperature 15～25 degree, adopt oak envelope cylinder cap, in the cellar, store 10 months same class moulding wine 10kg standby, that the continuity circulation is deposited in the pithos.
G, fine setting;
H, adsorption filtration;
I, can are dispatched from the factory.
Embodiment two
A, former wine are prepared;
The classification of b, base liquor: the Luzhou-flavor base wine of 63～69 degree that pure grain solid state fermentation distillation is formed are divided into cellar for storing things cordiale, grain cordiale, refreshing wine three classes only;
C, once blend combination: store cordiale 250kg, grain cordiale 450kg by weight percentage, refreshing wine 300kg mixes only;
D, Yixing pithos once store ageing: select Yixing pithos fine quality, specification 1000kg for use, controlled temperature 25～35 degree, adopt oak to make the envelope cylinder cap, in the cellar, store 30 months standby, keep the 30kg old wine of going up the round product in the pithos of Yixing and use as style positioning balance fragrance.
Degree of falling is blent in e, big jar of secondary combination of stainless steel: the basic wine of the former degree ageing of the process of d step is squeezed into big jar of stainless steel, add the seasoning of slurry degree of falling;
F, Yixing pithos secondary store sth. in a cellar the storage ageing: e step moulding wine is positioned in Yixing pithos of 1000kg, controlled temperature 15～25 degree, adopt old Camphorwood to make the envelope cylinder cap, in the cellar, store 18 months same class moulding wine 20kg standby, that the continuity circulation is deposited in the pithos.
G, fine setting;
H, adsorption filtration;
I, can are dispatched from the factory.
Embodiment three
A, former wine are prepared;
The classification of b, base liquor: the Luzhou-flavor base wine (new wine) of the 63-69 degree that pure grain solid state fermentation distillation is formed is divided into cellar for storing things cordiale, grain cordiale, refreshing wine three classes only;
C, once blend combination: store cordiale 200kg, grain cordiale 500kg by weight percentage, refreshing wine 300kg mixes only;
D, Yixing pithos once store ageing: select Yixing pithos fine quality, specification 1000kg for use, controlled temperature 25～35 degree, adopt old Camphorwood to make the envelope cylinder cap, in the cellar, store 24 months standby, keep the 15kg old wine of going up the round product in the pithos of Yixing and use as style positioning balance fragrance.
Degree of falling is blent in e, big jar of secondary combination of stainless steel: the basic wine of the former degree ageing of the process of d step is squeezed into big jar of stainless steel, add the seasoning of slurry degree of falling;
F, Yixing pithos secondary store sth. in a cellar the storage ageing: e step moulding wine is positioned in Yixing pithos of 1000kg, controlled temperature 15～25 degree, adopt old Camphorwood to make the envelope cylinder cap, in the cellar, store 12 months same class moulding wine 15kg standby, that the continuity circulation is deposited in the pithos.
G, fine setting;
H, adsorption filtration;
I, can are dispatched from the factory.
Claims (7)
1. method for storing and brewing that liquor is new: dual storing sth. in a cellar, comprise that a, former wine prepares; B, base liquor classification; C, once blend combination; D, Yixing pithos once store ageing; Degree of falling is blent in e, big jar of secondary combination of stainless steel; F, Yixing pithos secondary store sth. in a cellar the storage ageing; G, fine setting; H, adsorption filtration; I, can are dispatched from the factory.
2. the new method for storing and brewing of a kind of liquor as claimed in claim 1 is characterized in that: the base liquor classification in the b step: 63～69 Luzhou-flavor base wine of spending that pure grain solid state fermentation distillation is formed are divided into cellar for storing things cordiale 10～20%, grain cordiale 45～55%, refreshing wine 30～40% is mixed by its ratio of weight and number only.
3. the new method for storing and brewing of a kind of liquor as claimed in claim 1, it is characterized in that: d, Yixing pithos once store ageing: select Yixing pithos fine quality, specification 1000kg for use, controlled temperature 25～35 degree, adopt the special woody naturally material of old Camphorwood, oak to make the envelope cylinder cap, in the cellar, store 20 to 30 months standby.
4. the new method for storing and brewing of a kind of liquor as claimed in claim 3 is characterized in that: d, Yixing pithos once store to keep in Yixing pithos in the ageing and go up 2%～4% of round product and use as style positioning balance fragrance.
5. the new method for storing and brewing of a kind of liquor as claimed in claim 1 is characterized in that: degree of falling is blent in e, big jar of secondary combination of stainless steel: the d step is squeezed into big jar of stainless steel through the basic wine of former degree ageing, add slurry degree of falling.
6. the new method for storing and brewing of a kind of liquor as claimed in claim 1, it is characterized in that: f, Yixing pithos secondary store sth. in a cellar the storage ageing: e step moulding wine is positioned in Yixing pithos of 1000kg, controlled temperature 15～25 degree, adopt the special woody naturally material of old Camphorwood, oak to make the envelope cylinder cap, in the cellar, store 10 to 18 months standby.
7. the new method for storing and brewing of a kind of liquor as claimed in claim 5 is characterized in that: the amount that keeps the same class moulding wine that continuity deposited last time when the secondary of f step stores sth. in a cellar in the pithos is controlled at 1%～2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100420885A CN101792709B (en) | 2010-01-19 | 2010-01-19 | Novel method for storing and brewing white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100420885A CN101792709B (en) | 2010-01-19 | 2010-01-19 | Novel method for storing and brewing white spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101792709A true CN101792709A (en) | 2010-08-04 |
| CN101792709B CN101792709B (en) | 2012-11-07 |
Family
ID=42585626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010100420885A Active CN101792709B (en) | 2010-01-19 | 2010-01-19 | Novel method for storing and brewing white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101792709B (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880622A (en) * | 2010-08-18 | 2010-11-10 | 福建省曲斗香酒业有限公司 | White spirit cellar storage method |
| CN102229881A (en) * | 2011-06-27 | 2011-11-02 | 贵州怀庄酒业（集团）有限责任公司 | Cellaring method of Maotai flavor style liquor |
| CN102382745A (en) * | 2011-10-05 | 2012-03-21 | 古贝春集团有限公司 | Liquor blending technology |
| CN102757873A (en) * | 2012-06-28 | 2012-10-31 | 南充市泉佛土窖酿造厂 | Crypt wine |
| CN103659974A (en) * | 2013-12-13 | 2014-03-26 | 广东省九江酒厂有限公司 | Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip |
| CN103789185A (en) * | 2014-01-28 | 2014-05-14 | 郑玉江 | Temperature control aging process of white spirit |
| CN105238661A (en) * | 2015-11-17 | 2016-01-13 | 四川省绵阳市丰谷酒业有限责任公司 | Ageing method of different levels of strong-flavor Daqu base liquors |
| CN105907589A (en) * | 2016-06-07 | 2016-08-31 | 信丰恒隆麦饭石酒业有限公司 | Baijiu storing and ageing method |
| CN107555060A (en) * | 2017-08-28 | 2018-01-09 | 遵义市永胜金属设备有限公司 | The application method of wine storage equipment |
| CN107573091A (en) * | 2017-09-21 | 2018-01-12 | 李小兵 | Boccaro haydite, the preparation method and application of boccaro haydite and filling wine |
| CN108517283A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of brew method of beautiful millettia root wine |
| CN110184164A (en) * | 2019-05-30 | 2019-08-30 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel White wine brewing process |
| CN111440692A (en) * | 2020-05-20 | 2020-07-24 | 深圳辰茅酒业(集团)有限公司 | Blending method of mixed-flavor Maotai-flavor liquor |
| CN112094721A (en) * | 2020-07-13 | 2020-12-18 | 山东青州云门酒业(集团)有限公司 | Compound storage method of northern sauce fragrant wine |
| CN113897264A (en) * | 2021-12-09 | 2022-01-07 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy pleasure |
| CN115232701A (en) * | 2022-08-29 | 2022-10-25 | 四川郎酒股份有限公司 | Aging storage method for Maotai-flavor liquor |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108823054A (en) * | 2018-05-28 | 2018-11-16 | 柯杨 | A kind of drinks drink urges old debitterizing method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1291003C (en) * | 2004-03-16 | 2006-12-20 | 许福林 | Spirit ripening high temperature storage process |
| CN1326987C (en) * | 2005-11-03 | 2007-07-18 | 扬州大学 | Technological process of maturing grain spirit |
| CN101275112A (en) * | 2008-04-21 | 2008-10-01 | 陈桂荣 | Aging mixed wine and making method thereof |
-
2010
- 2010-01-19 CN CN2010100420885A patent/CN101792709B/en active Active
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880622A (en) * | 2010-08-18 | 2010-11-10 | 福建省曲斗香酒业有限公司 | White spirit cellar storage method |
| CN102229881A (en) * | 2011-06-27 | 2011-11-02 | 贵州怀庄酒业（集团）有限责任公司 | Cellaring method of Maotai flavor style liquor |
| CN102229881B (en) * | 2011-06-27 | 2013-08-07 | 贵州怀庄酒业（集团）有限责任公司 | Cellaring method of Maotai flavor style liquor |
| CN102382745A (en) * | 2011-10-05 | 2012-03-21 | 古贝春集团有限公司 | Liquor blending technology |
| CN102757873A (en) * | 2012-06-28 | 2012-10-31 | 南充市泉佛土窖酿造厂 | Crypt wine |
| CN102757873B (en) * | 2012-06-28 | 2014-01-08 | 南充市泉佛土窖酿造厂 | Crypt wine |
| CN103659974B (en) * | 2013-12-13 | 2016-01-20 | 广东省九江酒厂有限公司 | Ageing brandy lichee wood chip and Synthesis and applications technique thereof |
| CN103659974A (en) * | 2013-12-13 | 2014-03-26 | 广东省九江酒厂有限公司 | Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip |
| CN103789185A (en) * | 2014-01-28 | 2014-05-14 | 郑玉江 | Temperature control aging process of white spirit |
| CN103789185B (en) * | 2014-01-28 | 2015-11-25 | 郑玉江 | The aging technique of white wine temperature control |
| CN105238661A (en) * | 2015-11-17 | 2016-01-13 | 四川省绵阳市丰谷酒业有限责任公司 | Ageing method of different levels of strong-flavor Daqu base liquors |
| CN105907589A (en) * | 2016-06-07 | 2016-08-31 | 信丰恒隆麦饭石酒业有限公司 | Baijiu storing and ageing method |
| CN107555060A (en) * | 2017-08-28 | 2018-01-09 | 遵义市永胜金属设备有限公司 | The application method of wine storage equipment |
| CN107573091A (en) * | 2017-09-21 | 2018-01-12 | 李小兵 | Boccaro haydite, the preparation method and application of boccaro haydite and filling wine |
| CN108517283A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of brew method of beautiful millettia root wine |
| CN110184164A (en) * | 2019-05-30 | 2019-08-30 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel White wine brewing process |
| CN111440692A (en) * | 2020-05-20 | 2020-07-24 | 深圳辰茅酒业(集团)有限公司 | Blending method of mixed-flavor Maotai-flavor liquor |
| CN112094721A (en) * | 2020-07-13 | 2020-12-18 | 山东青州云门酒业(集团)有限公司 | Compound storage method of northern sauce fragrant wine |
| CN113897264A (en) * | 2021-12-09 | 2022-01-07 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy pleasure |
| CN113897264B (en) * | 2021-12-09 | 2022-03-08 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy pleasure |
| CN115232701A (en) * | 2022-08-29 | 2022-10-25 | 四川郎酒股份有限公司 | Aging storage method for Maotai-flavor liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101792709B (en) | 2012-11-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101792709B (en) | Novel method for storing and brewing white spirit | |
| CN102690102B (en) | Ceramic product having alcoholic drink alcoholization function and preparation method thereof | |
| CN102051304B (en) | Jujube cocktail | |
| JP4397878B2 (en) | Effervescent low alcohol beverage | |
| CN101570722B (en) | Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor | |
| CN106281851B (en) | A kind of Health care yellow wine and preparation method thereof | |
| CN102604778A (en) | Production method of persimmon wine | |
| CN109090531A (en) | A kind of secondary fermentation steeping sauerkraut | |
| CN105779208A (en) | Blending method of mixed-flavor type white spirit | |
| CN101880622B (en) | White spirit cellar storage method | |
| CN107904082A (en) | A kind of method of clarified butter odor type fruit grain mixing brewing-distilling wine | |
| CN102776112A (en) | Wine base storage method | |
| CN102181358B (en) | Method for improving stability of low-alcohol Luzhou-flavor liquor | |
| CN108902837A (en) | A kind of secondary fermentation preparing bubble sauerkraut using composite bacteria | |
| CN1088752C (en) | Bamboo wine and its making process | |
| CN100374536C (en) | Fermentation process for producing wine from antrum of live bamboo | |
| CN101191114A (en) | Method for preparing condiment vinegar | |
| CN101875882A (en) | Orange spice and preparation method thereof | |
| CN1490391A (en) | Method for producing environment protective healthy wine from bamboo | |
| CN101633880A (en) | Novel 25.8 percent vol liquor | |
| CN103952275A (en) | Mellow maotai-flavor liquor and blending method thereof | |
| CN100999702A (en) | Production tech. of grappa with flowers and plants | |
| CN106190746A (en) | A kind of technique of production 18.0 to 30.5%vol aromatic Chinese spirit | |
| CN112266839A (en) | Debitterizing method of base liquor for pre-blending cocktail | |
| CN102041220A (en) | Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20171113 Address after: 404047 No. 466, Tong Fang Avenue, Tian Town, Wanzhou District, Chongqing Patentee after: Chongqing Taibai Wine Co. Ltd. the poem Address before: 404000, No. 466, Tong Fang Avenue, Tian Town, Wanzhou District, Chongqing Patentee before: Chongqing Shixian Taibai Liquor Industry (Group) Co., Ltd. |