CN101928656B - Flavor barley wine and brewing method thereof - Google Patents

Flavor barley wine and brewing method thereof Download PDF

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CN101928656B
CN101928656B CN2009101481008A CN200910148100A CN101928656B CN 101928656 B CN101928656 B CN 101928656B CN 2009101481008 A CN2009101481008 A CN 2009101481008A CN 200910148100 A CN200910148100 A CN 200910148100A CN 101928656 B CN101928656 B CN 101928656B
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葛庆有
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Abstract

The invention relates to a flavor barley wine and a brewing method thereof. The brewing method comprises the following steps: selecting material, grinding, moistening material, stirring material, cooking, spreading and drying in the air, adding distiller's yeast to stir, moistening material again, fermenting, baking the wine, storing, blending and filtering. The invention adopts the technology combining solid natural fermentation with cooling and baking to brew the flavor barley wine, thus the liquor yield is high, the wine quality is good and nearly has no impurity; and the bitterness of the wine can be reduced by controlling the time of secondary material-moistening and the mouthfeel of the wine is good. The brewed flavor barley wine comprises the following components: 72vol.% of alcohol and 90-110g/100mL of acid. Therefore, the demand of people for drinking the high-degree flavor barley wine can be satisfied. The brewing method of the invention can be used in Tibet, thus the brewing cost is reduced and the economic development of Tibet can be promoted.

Description

Luzhou-flavor barley wine brewing method and Luzhou-flavor barley wine thereof
Technical field
The present invention relates to a kind of brewing method of barley wine and with the barley wine that the method is brewageed, be specifically related to a kind of brewing method of Luzhou-flavor barley wine and the Luzhou-flavor barley wine of brewageing with the method.
Background technology
Highland barley is the farm crop that originate under the plateau climate, be a kind of nutritious, without the green natural food of industrial pollution, also cry highland barley, hull-less barley or naked barley, nutritive ingredient is not less than wheat, especially darker black highland barley and the light blue highland barley of color of the leather, β-glucose content is 50 times of average wheat up to 6.57%, total dietary fiber content 16% is the first-class raw material of wine brewing.Be the barley wine that raw material is brewageed with this kind farm crop, be rich in the trace element of multiple needed by human, studies show that, contained β-glucose cholesterol of effectively degrading, prevent colon cancer and diabetes are a kind of alcoholic drinks that people like very much, and alcoholic strength is generally about 5 degree.Progress along with society, the raising of people's living standard not only increases the demand of barley wine, and needs the barley wine of the various different number of degrees, different taste, such as height highland barley liquor and low highland barley liquor, and also there is not the higher highland barley liquor of alcoholic strength on the market.
At present, the Tibet region mainly adopts farmers''s indigenous method to brewage barley wine, and the barley wine of brewageing is highland barley rice wine, and vinosity is muddy, and the alcohol number of degrees are low, and the shelf time is short, generally only is 20-30 days.
The brewing method of batch production barley wine has solid state fermentation and liquid fermentation method to brewage two kinds, the brewing process of solid state fermentation is: the song → fermentation of selecting materials → soak → boiling → airing → mix → distillation → filtration → refrigeration → allotment → sterilization → canned, the barley wine of this solid state fermentation making method preparation is the scent type barley wine, and raw material availability is low.
Application number is that 200710051019.9 Chinese patent has disclosed the technique that a kind of liquid fermentation method is brewageed barley wine, and its brewing process is as follows: when the boiling of the screening of raw material and cleaning → pulverizing → under the pressure of 0.1MPa~0.2MPa 1~2 hour → airing to 25 ℃~45 ℃ → admix " Lijing Other-of " → add water by fermentation was treated highland barley 70-90% come-up in 40 hours~60 hours → separate wine liquid → 2~3 times → wine of filtration deepfreeze → allotment → again filtration → sterilization → canned → again sterilization.The barley wine that adopts this liquid fermentation method to brewage is a kind of alcoholic drink, and alcoholic strength is generally about 5 degree, can not satisfy the demand of drinking the aromatic Chinese spirit people.
In addition, highland barley wheat itself to go out capacity for liquor lower, the cost of brewageing barley wine is higher, has restricted the development of highland barley wine brewing.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of Luzhou-flavor barley wine and making method, improve raw material availability, prolong shelf life of products, reduce precipitation, make wine liquid limpid, and the high spirit of ethanol content at 36~72 degree can be provided, satisfy people to the different demands of barley wine.
Solving the problems of the technologies described above the technical scheme of taking is:
A kind of brewing method of Luzhou-flavor barley wine comprises following production stage:
(1) screening of raw material: comprise highland barley is screened;
(2) with the raw material pulverizing of choosing, then add the water material moistening;
(3) after material moistening, admix grain unstrained spirits, chaff shell, carry out the secondary material moistening;
(4) then put into the rice steamer boiling;
(5) boiling goes out rice steamer after complete and carries out airing, mixes song and fermentation;
(6) go out the cellar for storing things after the fermentation and bake wine.
Preferably, described raw material also comprises coarse cereals, and described coarse cereals comprise wheat, glutinous rice and the corn that hide to produce, and coarse cereals can be that one or more mix, the add-on of coarse cereals be the raw material gross weight 30% in.The adding of coarse cereals can make the more balanced coordination of the taste of wine.
Further preferably, in step (2), highland barley and coarse cereal powder are broken into below 30 orders, wherein are no less than 50% greater than 40 purpose meal.Material moistening refers to add the water of the 90-100% of raw material gross weight, places 50-70 minute.Material moistening makes raw material be easy to boiling, and is conducive to starch and fully absorbs moisture and starch pasting in the poor unstrained spirits.
Preferably, the grain unstrained spirits of admixing in the step (3) is vinasse, the amount of admixing is according to vinasse: the ratio of raw material is 1: 4-1: 5, the amount of admixing the chaff shell is the 17-22% of raw material gross weight, then the secondary material moistening is carried out in water soaking 50-70 minute of 90-100% that adds the raw material gross weight, and the time of control secondary material moistening can be reduced the bitter taste in the wine.
Enter in the rice steamer boiling in the step (4) behind upper gas boiling 50-70 minute, grain cooks rate and reaches 70-80%, and boiling can make starch pasting and reducing acidity.
Airing is to 18-22 ℃ after going out rice steamer in the step (5), and the Koji of admixing is middle high-temperature daqu, and the amount of admixing is (10-30) % of raw material gross weight, then puts into long 70-90 days winter time, short 60-80 days of summer time cellar anaerobic fermentation 60-90 days.
Preferably, the temperature of Jiao Chi is controlled at 18-25 ℃.
Periphery (being bottom, side and the top of Jiao Chi) at Jiao Chi arranges radiator element, the light transmissive material sealing is adopted in the Jiao Chi workshop, takes full advantage of sun power, the modes such as heat that the roasting wine of grain discharges and/or boiler heating (adopting in case of necessity) of steaming make pond, cellar for storing things temperature remain on 18-25 ℃.
The time of roasting wine is below 70 minutes in the step (6), preferred 50-70 minute.
Preferably, step (6) afterwards also in steps (7) store, allocate and filter, the time of described storage can be more than 1 year, the again exchange of microorganism and objectionable impurities vapored away naturally during storage, and the time of storage, longer mouthfeel was better.Described allotment refers to and will add water and flavouring wine in the original wine through storing (preferably storing more than a year) after for some time, adding 1 kg of water in per 100 kilograms of wine can make alcoholic strength reduce by 1 degree, flavouring wine can select foreshot, the wine tail or two in the wine brewing process to take turns wine, three-wheel wine, difference according to the quality of original wine adds different amounts, general add-on be the original wine quality 20% in, reach wine degree and the mouthfeel wanted, blend into the Luzhou-flavor base liquor that meets GB10781.1-89.Filter the high-precision filter that adopts 0.01 micron and filter, filter the residues such as grain, poor unstrained spirits, avoid product cotton-shaped muddiness to occur at cold plateau area.Base liquor can be formulated into the liquor of the different number of degrees such as 36 °, 42 °, 53 °, 60 ° and sells to market after blending.
Preferably, after step (7), also to sterilize, canned and sterilization steps again, to guarantee hygienic quality and the storage time of wine.
According to the Luzhou-flavor barley wine of above-described brewing method preparation, the composition of this wine is:
Alcoholic strength 36~72%,
Acidity 90-110 (g/100mL).
The flavour ingredient of this Luzhou-flavor barley wine is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, the content of described ethyl hexanoate is 1.5g/L-3.5g/L, the content of described ethyl acetate is 1.2g/L-1.5g/L, the content of described ethyl lactate is 1.0g/L-3.5g/L, and the content of described ethyl butyrate is 1.0g/L-1.5g/L.
The present invention utilizes solid-state aging process and roasting unification (boiling after namely pulverizing and the roasting wine after the fermentation) technology of steaming to brewage the method for barley wine, the barley wine that brews is aromatic Chinese spirit, alcoholic strength can reach 72%, satisfied the requirement of people to different mouthfeel barley wines, spontaneous fermentation makes the mouthfeel of the wine that spawns better.By the time of control secondary material moistening, reduce the bitter taste in the barley wine, mouthfeel is good.This brewing method is pulverized highland barley and coarse cereals, makes the highland barley the yield of liquor improve 2%.Without immersion process, improved the quality that wine during wine brewing.Adopt roasting wine technology to make the barley wine precipitation-free of preparation, reduced the workload of follow-up filtration, reduced and brewageed cost.Roasting increase after drinking storage process, microorganism is exchanged again and make the objectionable impurities volatilization, further improved the mouthfeel of wine.Adopt the precipitation in the high-precision filter filtration wine before the can, improved the quality of wine.The quality guaranteed period of the barley wine that the present invention brewages meets national Chinese sprits standard GB10781.1-89.The highland barley liquor color and luster that utilizes the present invention to brewage is saturating clearly, and the wine sense is mellow, and giving off a strong fragrance assails the nostrils, and mouthfeel is unique, and is not thirsty after the drink, headache not, and entrance is soft, smells with light sauce fragrance, is the giving off a strong fragrance flavor when drinking.
Embodiment
Following examples are indefiniteness embodiment of the present invention.
Embodiment 1
The highland barley wheat originates in the highlands, and plateau climate is not suitable for the required microorganism species of cultivation and fermentation, the highland barley wheat need to be transported to the ground such as cloud, expensive, river, at cloud, expensive, river brewing aroma type barley wine, brewing method carries out according to the following steps: the wheat of highland barley and Tibetan product is cleaned up and remove impurity, highland barley after the screening and wheat are mixed in 7: 3 ratio, and take out 120kg and pulverize with pulverizer, median size is 40 orders after pulverizing, wherein, be no less than 50% greater than 40 purpose meal after the pulverizing; The water of adding 100kg is also placed and was carried out material moistening in 50 minutes, then will moisten good highland barley and coarse cereals and put into rice steamer, and the grain unstrained spirits of adding 30kg, and the chaff shell of 20kg, the vinasse of grain unstrained spirits for having fermented in the pond, cellar for storing things, and with the grain unstrained spirits, chaff shell and highland barley are mixed thoroughly, the water soaking 50 minutes that adds again 140kg, pressure be under the 0.08-0.098MPa on boiling 50 minutes behind the gas, treating to cook in the rice steamer rate, to reach 70-80% (be that grain is ripe and glutinous, the living heart state of interior nothing) goes out rice steamer the time, then airing admixes the commercially available middle high-temperature daqu of 12kg to 18-22 ℃, puts into 18 ℃ cellar spontaneous fermentation 60 days again; Then go out to store straight run distillation (namely roasting wine) 70 minutes, and will look the hops amount quality picking wine during distillation, obtain the 50kg alcoholic strength and be 65%, the original wine of acidity 70g/100mL., recycle as the grain unstrained spirits of making wine next time through the vinasse after the distillation.Go out after drinking original wine is stored half a year, microorganism is exchanged again and make the objectionable impurities volatilization; Add afterwards 14.5kg water and 7kg foreshot and allocate, original wine can be blent into 36 ° wine; Then with 0.01 micron high-precision filter filtration, remove floating impurity in the wine, carry out again ultraviolet disinfection, canned and again sterilization, to reach national Chinese sprits standard GB10781.1-89.
The main body flavour ingredient of the barley wine that spawns with above-mentioned brewing method is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, ethyl hexanoate content 1.5g/L, ethyl acetate content 1.20g/L, content of ethyl lactate 1.0g/L, ethyl butyrate content 1.0g/L.
Embodiment 2
The brewing method of Luzhou-flavor barley wine, carry out according to the following steps: highland barley and coarse cereals are cleaned up and remove impurity, coarse cereals are glutinous rice and corn by being to mix at 1: 1, highland barley after the screening and coarse cereals are mixed in 8: 2 ratio, and take out 120kg and pulverize with pulverizer, median size is 40 orders after pulverizing, and wherein, is no less than 50% greater than 40 purpose meal after pulverizing; The water of adding 90kg is also placed and was carried out material moistening in 60 minutes, then will moisten good highland barley and coarse cereals and put into rice steamer, and the grain unstrained spirits of adding 26kg, and the chaff shell of 24kg, the vinasse of grain unstrained spirits for fermenting in the pond, cellar for storing things, and with the grain unstrained spirits, chaff shell and highland barley are mixed thoroughly, add again water soaking 50-70 minute of 120kg, pressure be under the 0.08-0.098MPa on boiling 60 minutes behind the gas, treating to cook in the rice steamer rate, to reach 70-80% (be that grain is ripe and glutinous, the living heart state of interior nothing) go out rice steamer the time, then airing admixes the middle high-temperature daqu of 24kg to 18-22 ℃, put into again the pond, cellar, 20 ℃ of lower spontaneous fermentations 75 days; Then went out to store straight run distillation 60 minutes, and looked the hops amount quality picking wine during distillation, obtain the 45kg alcoholic strength and be 68%, the vinasse of the original wine of acidity 90g/100mL after through distillation are as the grain unstrained spirits of wine brewing next time, recycle.Go out after drinking original wine is stored 1 year, microorganism is exchanged again and make the objectionable impurities volatilization, add afterwards 5kg water and 3kg foreshot or the wine tail is allocated, original wine is blent into 53 ° wine; Then with 0.01 micron high-precision filter filtration, remove floating impurity in the wine, carry out again ultraviolet disinfection, canned and again sterilization, to reach national Chinese sprits standard GB10781.1-89.
The main body flavour ingredient of the barley wine that spawns with above-mentioned brewing method is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, ethyl hexanoate content 2.5g/L, ethyl acetate content 1.30g/L, content of ethyl lactate 2.5g/L, ethyl butyrate content 1.2g/L.
Embodiment 3
The brewing method of Luzhou-flavor barley wine, carry out according to the following steps: highland barley and coarse cereals are cleaned up and remove impurity, coarse cereals are that glutinous rice, wheat and maize are by being mixing in 1: 2: 3, and the highland barley after will screening and coarse cereals mix in 9: 1 ratio, and take out 120kg and pulverize with pulverizer, median size is 40 orders after pulverizing, and wherein, is no less than 50% greater than 40 purpose meal; The water of adding 120kg is also placed and was carried out material moistening in 70 minutes, then will moisten good highland barley and coarse cereals and put into rice steamer, and the grain unstrained spirits of adding 24kg, and the chaff shell of 26kg, the vinasse of grain unstrained spirits for fermenting in the pond, cellar for storing things, and with the grain unstrained spirits, chaff shell and highland barley are mixed thoroughly, the water soaking 70 minutes that adds again 170kg, pressure be under the 0.08-0.098MPa on boiling 70 minutes behind the gas, treating to cook in the rice steamer rate, to reach 70-80% (be that grain is ripe and glutinous, the living heart state of interior nothing) goes out rice steamer the time, then airing admixes the middle high-temperature daqu of 36kg to 18-22 ℃, puts into Jiao Chi 25 ℃ of bottom fermentations 90 days again; Then go out the directly roasting wine in cellar for storing things, the time of roasting wine is 50 minutes, and looks the hops amount quality picking wine, obtains the 40kg alcoholic strength and be 72%, the original wine of acidity 110g/100mL, recycles as the grain unstrained spirits of wine brewing next time through roasting vinasse after drinking.Go out after drinking original wine is stored 2 years, microorganism is exchanged again and make the objectionable impurities volatilization, add afterwards that 4.8kg water and 2kg two take turns wine or three-wheel wine is allocated, original wine is blent into 60 ° wine; Then filter with high-precision filter, remove floating impurity in the wine, carrying out ultraviolet disinfection, canned and again sterilization, to reach national Chinese sprits standard GB10781.1-89.
The main body flavour ingredient of the barley wine composition that spawns with above-mentioned brewing method is ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, wherein, ethyl hexanoate content 3.5g/L, ethyl acetate content 1.5g/L, content of ethyl lactate 3.5g/L, ethyl butyrate content 1.5g/L.
In above-mentioned three embodiment, coarse cereals can be the glutinous rice that hide to produce, in the wheat and maize one or more, glutinous rice, wheat and maize can mix in any proportion, are not limited to above-mentioned three kinds of ratios, and mixed coarse cereals mix with highland barley according to the above ratio and carry out subsequent technique.
When allotment wine, the flavouring wine of adding can be that foreshot, wine tail, two are taken turns one or more mixing in wine, the three-wheel wine, is not limited to above-mentioned three kinds of adding modes.When adding the water adjusting wine number of degrees, add 1 kg of water in per 100 kilograms of wine and can make alcoholic strength reduce by 1 degree, regulate the number of degrees of wine with this standard.
Content and the quality of raw material and the relating to parameters of pit entry fermentation of ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate in the Luzhou-flavor barley wine that employing above-described embodiment is brewageed, the time of pit entry fermentation is longer, temperature is higher, and the content of these materials is just higher.The content of lignin, protein is higher in the raw material, and fragrance is just denseer.
Embodiment 4
Brewage cost in order to reduce, need to be at highland barley place of production brewing aroma type barley wines such as Tibet, but the average temperature of the whole year of Tibet region is lower, top temperature in 1 year only has about 25 ℃, and day and night temperature is large, most time all is unfavorable for the growth of flora, therefore, needs the subenvironment of a suitable flora growth of design.
When adopting brewing aroma type barley wine of the present invention, the cellar temperature is suitable for the flora growth when being 18-25 ℃, and therefore, heating and Insulation, the thermal source that utilizes all to utilize need to be taked in the cellar of Tibet region.In the present embodiment, adopt following several modes to utilize different thermals source: (1) covers in mounting glass room, the top in workshop, cellar or with film, and can assemble solar heat daytime, can stop again the loss of heat night.(2) Tibet region sun power is abundant, gets up with solar panels collection sun power and with energy storage, when the cellar temperature is lower than 18 ℃, discharges the energy that stores and heats the cellar.(3) imbed radiator element at bottom, side and the top of cellar, heat the cellar with steaming the heat of discharging when grain is baked wine by radiator element.(4) in the time of necessary, utilize boiler heating radiator element, to keep the temperature of cellar.Adopt above several modes can satisfy the growth temperature of flora in the cellar, can reduce to greatest extent again and brewage cost, to be implemented in the purpose of Tibet region brewing aroma type barley wine.
The making method of present embodiment is identical with the making method of embodiment 1-3, repeats no more here.Can be implemented in the hope that barley wine is brewageed in the highland barley place of production by present embodiment, the transportation cost of conservation, the expense of reduction brewing aroma type barley wine, also the Economic development for the Tibet region provides power.

Claims (6)

1. the brewing method of Luzhou-flavor barley wine is characterized in that brewing method may further comprise the steps:
(1) screening of raw material: comprise highland barley and coarse cereals are screened;
Highland barley and coarse cereals are mixed, and described coarse cereals account for the 0%-30% of described raw material gross weight, and described coarse cereals comprise one or more of hiding in wheat, glutinous rice or the corn that produces;
(2) with the raw material pulverizing of choosing, then add the water material moistening;
Raw material powder is broken into below 30 orders, wherein is no less than 50% greater than 40 purpose meal, add again water soaking 50-70 minute of 90-100% of raw material gross weight;
(3) admix grain unstrained spirits, chaff shell after the material moistening, carry out the secondary material moistening;
The vinasse that the grain unstrained spirits fermented in the pond for the cellar for storing things, the weight ratio of described grain unstrained spirits and described raw material is 1: 4-1: 5, the amount of admixing described chaff shell is the 17-22% of raw material gross weight, adds water secondary material moistening 50-70 minute of the 90-100% of raw material gross weight again;
(4) then put into the rice steamer boiling;
Put into the rice steamer boiling, behind upper gas boiling 50-70 minute, make grain cook rate and reach 70-80%;
(5) boiling goes out rice steamer after complete and carries out airing, mixes song and pit entry fermentation;
Airing is to 18-22 ℃ after going out rice steamer, and the Koji of admixing is middle high-temperature daqu, and the amount of admixing is the 10-30% of raw material gross weight, enters the Jiao Chi fermentation, and leavening temperature is 18-25 ℃, and fermentation time is 60-90 days;
(6) go out the cellar for storing things after the fermentation and bake wine;
Roasting wine obtained original wine below 70 minutes;
(7) store, allocate and filter;
Store described original wine more than 1 year;
In described original wine, add entry and flavouring wine, adding 1 kg of water in per 100 kilograms of wine can make alcoholic strength reduce by 1 degree, according to this regulative mode described original wine is adjusted to the 36-72 degree, flavouring wine selects foreshot, the wine tail or two in the wine brewing process to take turns wine, three-wheel wine, add-on be original wine weight 20% in;
Adopt 0.01 micron high-precision filter to filter.
2. the brewing method of Luzhou-flavor barley wine according to claim 1, it is characterized in that storing the pond periphery radiator element is set, top, Jiao Chi workshop seals with light transmissive material, utilizes the heat of sun power, the roasting wine discharge of steaming grain and/or the mode of boiler heating to make pond, cellar for storing things temperature remain on 18-25 ℃.
3. the brewing method of Luzhou-flavor barley wine according to claim 1 is characterized in that the roasting wine time is 50-70 minute in the step (6).
4. the brewing method of Luzhou-flavor barley wine according to claim 1 is characterized in that also will sterilizing afterwards in step (7), canned and sterilization steps again.
5. the Luzhou-flavor barley wine of the method for one of claim 1-4 preparation is characterized in that Luzhou-flavor barley wine composition is alcoholic strength below 72%, acidity 90-110g/100mL.
6. Luzhou-flavor barley wine according to claim 5, the flavour ingredient that it is characterized in that this Luzhou-flavor barley wine comprises ethyl hexanoate, ethyl acetate, ethyl lactate and ethyl butyrate, the content of described ethyl hexanoate is 1.5g/L-3.5g/L, the content of described ethyl acetate is 1.2g/L-1.5g/L, the content of described ethyl lactate is 1.0g/L-3.5g/L, and the content of described ethyl butyrate is 1.0g/L-1.5g/L.
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CN103103065A (en) * 2013-01-30 2013-05-15 江苏洋河酒厂股份有限公司 Method for brewing base liquor of soft continuous white spirit
CN103146524B (en) * 2013-03-07 2014-09-17 江苏洋河酒厂股份有限公司 Production method of soft type white spirit
CN103320297B (en) * 2013-06-25 2014-08-06 山东金钢山酒业有限公司 Production method of sesame-flavor white spirit by fragrance-flavor technique
CN104762162B (en) * 2015-04-03 2017-03-01 四川大学 A kind of storing soft barley wine and preparation method thereof
CN105316170A (en) * 2015-12-03 2016-02-10 泸州醇窖酒厂 Five-grain highland barley wine and preparation method thereof
CN106190746A (en) * 2016-09-07 2016-12-07 四川坛岁月酒业有限公司 A kind of technique of production 18.0 to 30.5%vol aromatic Chinese spirit
CN106916695A (en) * 2017-05-12 2017-07-04 安徽省运酒厂集团有限公司 A kind of preparation method of low delicate fragrance type barley wine
CN109181949A (en) * 2018-09-11 2019-01-11 四川粮品道酒业有限公司 A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method

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