CN102181346B - Strong and sauce-flavor white spirit and production method thereof - Google Patents
Strong and sauce-flavor white spirit and production method thereof Download PDFInfo
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Abstract
The invention relates to a strong and sauce-flavor white spirit and a production method thereof, belonging to the technical field of brewing. The invention aims at providing a method for producing the strong and sauce-flavor white spirit. By adopting the method, the strong and sauce-flavor white spirit with a novel flavor can be produced. The method for producing the strong and sauce-flavor white spirit comprises the following steps of: a, uniformly mixing strong discharged distilled grains and sauce-flavor waste grains in a volumetric ratio of (1-2):(2-1) to obtain fermented grains; b, piling up the uniformly mixed fermented grains open in air and fermenting, scattering when temperature in the center of the pile reaches 55-60 DEG C, finishing piling and fermenting; c, adding a proper amount of yeast into the scattered fermented grains, uniformly mixing and fermenting in a kiln for fermenting strong white spirit for 30-45 days; and d, discharging the fermented grains and steaming by using a strong white spirit steaming method to obtain the strong and sauce-flavor white spirit.
Description
Technical field
The present invention relates to liquor of Luzhou-flavor and Maotai-flavor and working method thereof, belong to brewing technical field.
Background technology
China white wine is with a long history, and technology is unique, is one of the world's five big liquors.China white wine is gone through continuous accumulation over the past thousands of years; Luzhou-flavor, scent type, aromatic type, rice-fragrant type, phoenix odor type, sesame-flavor, fermented soya beans, salted or other wise odor type, special odor type, the general layout of 12 big odor types such as odor type, medicine odor type, white spirit odor type and strong fragrant odor type of holding concurrently have been formed; Though various aromatic white spirit making method are different; But all be to be raw material with grain, after fermentation, pyrogenic distillation, process, belong to pure grain liquor by solid fermentation.For satisfying the demand of Market Consumer to quality of white spirit and mouthfeel, the odor type of Liquor Products merges gradually, and the release of white spirit odor type and strong fragrant odor type is exactly one of successful case.According to investigations, most of human consumer is more prone to the quiet and tastefully laid out coordination of Wen Xiang, mellow plentiful, the comfortable long personalized product in drink back of inlet.Aromatic Chinese spirit and sauce incense liquor occupy 60% and 20% the market share respectively at present, are the leading odor type in liquor market, and developing dense aromatic type bonded liquor has become the new demand point in future market.
Double aromatic white spirit refers to that promptly the wine body has the organoleptic feature of aromatic type and rich fragrance wine concurrently: fragrance is quiet and tastefully laid out comfortable, and fine and smooth plentiful, dense sauce is harmonious, and aftertaste is refreshing clean, and pleasant impression is long.This odor type originates in the initial stage seventies, and Luzhou yeast wine and two kinds of production technique of Maotai are blent into one, and the existing sauce fragrant breeze lattice of producing have the liquor of giving off a strong fragrance style again.In the existing liquor production process, the dense sauce fragrant liquor of holding concurrently mainly contains with white clouds limit wine and is that dense style is arranged in the sauce of representative and is two schools that the sauce style is arranged in representative dense with Yuquan, Heilongjiang Province wine.The production technique that has dense white clouds limit wine preceding 7 to take turns in the sauce is operated by aromatic type wine, takes turns by the rich fragrance wine production technique from the 8th and is undertaken; There is Yuquan wine of sauce to adopt sauce perfume, the fermentation of giving off a strong fragrance somatotype to produce wine in dense; The old storage of somatotype; Science is colluded the technology of accent, and (somatotype fermentation is exactly that the fragrant two kinds of odor type wine of giving off a strong fragrance and sauce are pressed technology tissue production separately respectively; The old storage respectively of the wine produced then by reasonable proportioning, is colluded the furnishing odor type product of holding concurrently rightly).
Summary of the invention
First technical problem to be solved by this invention provides a kind of method of producing liquor of Luzhou-flavor and Maotai-flavor, and this method can be produced the liquor of Luzhou-flavor and Maotai-flavor of novel sapor.
The method that the present invention produces liquor of Luzhou-flavor and Maotai-flavor comprises the steps:
A, Luzhou-flavor go out to store vinasse (having fermented finishes, and waits for batching, steams the vinasse of wine) and aromatic type lose poor (promptly feed intake for 2 times, 9 boilings, ferment, get for 7 times poor unstrained spirits after drinking for 8 times) by volume 1～2: 2～1 mixings obtain the unstrained spirits that is pickled with grains or in wine;
B, the poor unstrained spirits that mixing is obtained open wide heap fermentation (the heap size when the heap size is produced by conventional Maotai-flavor liquor with height with highly get final product) in air, when the heap core temperature reaches 55～60 ℃, and broken heap the, end heap fermentation;
Poor unstrained spirits behind c, the broken heap adds an amount of bent medicine, and mixing fermented 30～45 days in storing in the aromatic Chinese spirit fermentation;
D, poor unstrained spirits go out the cellar for storing things, steam the wine method according to aromatic Chinese spirit and steam wine, obtain liquor of Luzhou-flavor and Maotai-flavor.
Wherein, the acidity of vinasse and alcoholic strength can produce certain influence to ferment effect, thereby influence the liquor quality, and acidity is excessive then can to suppress microorganism growth, and acidity is too small, and the acid that can be used for esterification in the then poor unstrained spirits is less, gives birth to fragrant weak effect.The alcoholic strength of vinasse is excessive also can to suppress microorganism growth, and alcoholic strength is too small, and the acid that can be used for esterification in the then poor unstrained spirits is less, gives birth to fragrant weak effect.In order to improve the quality of the liquor of Luzhou-flavor and Maotai-flavor that the inventive method produces, the described acidity that goes out to store vinasse of above-mentioned a step is preferably 2.5～4mmol/10g, and the ethanol content that goes out to store vinasse is 3.0～7wt%.Above-mentioned a step is described loses poor acidity and is preferably 3～4.5mmol/10g, lose poor ethanol content preferred≤1.0wt%.
Wherein, above-mentioned c step can add bent medicine according to the bent medicine conventional amount used of liquor production, and used bent medicine can adopt commercially available bent medicine.Further, in order to improve the quality of the liquor of Luzhou-flavor and Maotai-flavor that the inventive method produces, the bent medicine that the poor unstrained spirits behind the broken heap of above-mentioned c step adds is preferably the powerful special-purpose Daqu of fragrant fermentation of giving birth to.The powerful special-purpose Daqu of fragrant fermentation of giving birth to can adopt the commercially available prod, the powerful special-purpose Daqu of fragrant fermentation of giving birth to of " fragrant for a long time " board that preferred Luzhou Laojiao Bioengineering Co., Ltd. produces.
Further, in order to improve the quality of the liquor of Luzhou-flavor and Maotai-flavor that the inventive method produces, the poor unstrained spirits behind the broken heap of c step adds the powerful special-purpose Daqu 40～50kg of fragrant fermentation that gives birth to for preferred per 2.0 cubic metres.
Second technical problem to be solved by this invention provides a kind of liquor of Luzhou-flavor and Maotai-flavor of being produced by aforesaid method.
Female poor to lose poor with sauce perfume (or spice) be raw material with Luzhou-flavor in the present invention; Through unique production process, the liquor of Luzhou-flavor and Maotai-flavor of production has fragrant quiet and tastefully laid out comfortable, and is fine and smooth plentiful; Dense sauce is harmonious; Aftertaste is refreshing clean, and the characteristics that pleasant impression is long meet the top grade article standard-required of " GB/T 23547-2009 liquor of Luzhou-flavor and Maotai-flavor ".The present invention has broad application prospects for the hold concurrently production of odor type high quality liquor of dense sauce provides a kind of new method.
Embodiment
The method that the present invention produces liquor of Luzhou-flavor and Maotai-flavor comprises the steps:
A, Luzhou-flavor go out to store vinasse (having fermented finishes, and waits for batching, steams the vinasse of wine) and aromatic type lose poor (promptly feed intake for 2 times, 9 boilings, ferment, get for 7 times poor unstrained spirits after drinking for 8 times) by volume 1～2: 2～1 mixings obtain the unstrained spirits that is pickled with grains or in wine;
B, the poor unstrained spirits that mixing is obtained open wide heap fermentation (the heap size when the heap size is produced by conventional Maotai-flavor liquor with height with highly get final product) in air, when the heap core temperature reaches 55～60 ℃, and broken heap the, end heap fermentation;
Poor unstrained spirits behind c, the broken heap adds an amount of bent medicine, and mixing fermented 30～45 days in storing in the aromatic Chinese spirit fermentation;
D, poor unstrained spirits go out the cellar for storing things, steam the wine method according to aromatic Chinese spirit and steam wine, obtain liquor of Luzhou-flavor and Maotai-flavor.
Wherein, the acidity of vinasse and alcoholic strength can produce certain influence to ferment effect, thereby influence the liquor quality, and acidity is excessive then can to suppress microorganism growth, and acidity is too small, and the acid that can be used for esterification in the then poor unstrained spirits is less, gives birth to fragrant weak effect.The alcoholic strength of vinasse is excessive also can to suppress microorganism growth, and alcoholic strength is too small, and the acid that can be used for esterification in the then poor unstrained spirits is less, gives birth to fragrant weak effect.In order to improve the quality of the liquor of Luzhou-flavor and Maotai-flavor that the inventive method produces, the described acidity that goes out to store vinasse of above-mentioned a step is preferably 2.5～4mmol/10g, and the ethanol content that goes out to store vinasse is 3.0～7wt%.Above-mentioned a step is described loses poor acidity and is preferably 3～4.5mmol/10g, lose poor ethanol content preferred≤1.0wt%.
Wherein, above-mentioned c step can add bent medicine according to the bent medicine conventional amount used of liquor production, and used bent medicine can adopt commercially available bent medicine.Further, in order to improve the quality of the liquor of Luzhou-flavor and Maotai-flavor that the inventive method produces, the bent medicine that the poor unstrained spirits behind the broken heap of above-mentioned c step adds is preferably the powerful special-purpose Daqu of fragrant fermentation of giving birth to.The powerful special-purpose Daqu of fragrant fermentation of giving birth to can adopt the commercially available prod, the powerful special-purpose Daqu of fragrant fermentation of giving birth to of " fragrant for a long time " board that preferred Luzhou Laojiao Bioengineering Co., Ltd. produces.
Further, in order to improve the quality of the liquor of Luzhou-flavor and Maotai-flavor that the inventive method produces, the poor unstrained spirits behind the broken heap of c step adds the powerful special-purpose Daqu 40～50kg of fragrant fermentation that gives birth to for preferred per 2.0 cubic metres.
The present invention also provides a kind of liquor of Luzhou-flavor and Maotai-flavor of being produced by aforesaid method.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
The production of embodiment 1 liquor of Luzhou-flavor and Maotai-flavor of the present invention
1, raw material is prepared
1.1 Luzhou-flavor goes out to store vinasse (also crying female poor)
It is as shown in table 1 that Luzhou-flavor goes out to store the vinasse physical and chemical index.
Table 1 Luzhou-flavor goes out to store the vinasse physical and chemical index
| Acidity | Starch | Moisture | Reducing sugar | Alcoholic strength |
| 3.025mmol/10g | 12.7wt％ | 60.7wt％ | 0.78wt％ | 3.2wt％ |
1.2 aromatic type is lost poor
It is as shown in table 2 that aromatic type is lost poor physical and chemical index.
Table 2 aromatic type is lost poor physical and chemical index
| Acidity | Starch | Moisture | Reducing sugar | Alcoholic strength |
| 3.525mmol/10g | 14.6wt％ | 60.7wt％ | 0.96wt％ | 0.13wt％ |
1.3 bent medicine
Bent medicine is available from the powerful special-purpose Daqu of fragrant fermentation of giving birth to of " fragrant for a long time " board of Luzhou Laojiao Bioengineering Co., Ltd..The physical and chemical index of the special-purpose Daqu of powerful living fragrant fermentation is as shown in table 3.
The powerful physical and chemical index of giving birth to the special-purpose Daqu of fragrant fermentation of table 3
2, raw materials mix
Luzhou-flavor goes out to store vinasse and aromatic type is lost poor 1: 2 by volume mixing.
3, heap fermentation
Mixed poor unstrained spirits open wide to be piled up in air, and poor unstrained spirits is worn the clothes when better, can see obviously that adularescent bacterial classification thing covers on the poor unstrained spirits in top layer, and light poor perfume (or spice) is arranged.When poor unstrained spirits heap core temperature reached 55～60 ℃, heap fermentation finished.
4, broken heap is gone into the cellar for storing things
After heap fermentation finished, the heap that will be pickled with grains or in wine excavated, the poor unstrained spirits of thorough mixing heap table and pile core, and when temperature was cooled to below 35 ℃, per 2.0 cubic metres of poor unstrained spirits added the powerful special-purpose Daqu 45kg of fragrant fermentation that gives birth to.When poor unstrained spirits temperature drops to 26～32 ℃, go into Ni Jiao (being that the aromatic Chinese spirit fermentation is with the cellar for storing things) sealed fermenting, the pit entry fermentation cycle is 30 days.
5, steam wine
The poor unstrained spirits that ferments goes out the cellar for storing things, steams the wine method according to aromatic Chinese spirit and steams wine, obtains liquor of Luzhou-flavor and Maotai-flavor.
Fragrance matter in the gained liquor of Luzhou-flavor and Maotai-flavor (65%vol) carries out stratographic analysis, and the result is as shown in table 4.
Fragrance matter stratographic analysis result in table 4 liquor of Luzhou-flavor and Maotai-flavor
| Component | Content (mg/L) |
| Methyl alcohol | 100.7 |
| Sec-butyl alcohol | 28.29 |
| N-propyl alcohol | 420.5 |
| Isopropylcarbinol | 40.23 |
| The 2-amylalcohol | 3.98 |
| Propyl carbinol | 49.87 |
| Primary isoamyl alcohol | 141.8 |
| Pentyl alcohol | 5.46 |
| N-hexyl alcohol | 16.18 |
| Acetaldehyde | 149.7 |
| Ethyl formate | 18.26 |
| ETHYLE ACETATE | 896.7 |
| Ethylidene ether | 114.7 |
| Isovaleric aldehyde | 6.85 |
| Ethyl n-butyrate | 143.8 |
| Valeric acid ethylester | 54.35 |
| NSC 8882 | 1332 |
| Oil of cognac | 11.82 |
| Vinegar drone | 96.87 |
| Ethyl lactate | 759.8 |
| Acetate | 342.7 |
| Furfural | 50.47 |
| Butyric acid | 134.7 |
| Caproic acid | 268.7 |
The production of embodiment 2 liquor of Luzhou-flavor and Maotai-flavor of the present invention
1, raw material is prepared
1.1 Luzhou-flavor goes out to store vinasse (also crying female poor)
It is as shown in table 5 that Luzhou-flavor goes out to store the vinasse physical and chemical index.
Table 5 Luzhou-flavor goes out to store the vinasse physical and chemical index
| Acidity | Starch | Moisture | Reducing sugar | Alcoholic strength |
| 2.8mmol/10g | 11.5wt％ | 61.0wt％ | 0.63wt％ | 4.5wt％ |
1.2 aromatic type is lost poor
It is as shown in table 6 that aromatic type is lost poor physical and chemical index.
Table 6 aromatic type is lost poor physical and chemical index
| Acidity | Starch | Moisture | Reducing sugar | Alcoholic strength |
| 4.2mmol/10g | 15.5wt％ | 63.8wt％ | 1.2wt％ | 0.25wt％ |
1.3 bent medicine
Bent medicine is available from the powerful special-purpose Daqu of fragrant fermentation of giving birth to of " fragrant for a long time " board of Luzhou Laojiao Bioengineering Co., Ltd..The physical and chemical index of the special-purpose Daqu of powerful living fragrant fermentation is as shown in table 7.
The powerful physical and chemical index of giving birth to the special-purpose Daqu of fragrant fermentation of table 7
2, raw materials mix
Luzhou-flavor goes out to store vinasse and aromatic type is lost poor 2: 1 by volume mixings.
3, heap fermentation
Mixed poor unstrained spirits open wide to be piled up in air, and poor unstrained spirits is worn the clothes when better, can see obviously that adularescent bacterial classification thing covers on the poor unstrained spirits in top layer, and light poor perfume (or spice) is arranged.When poor unstrained spirits heap core temperature reached 55～60 ℃, heap fermentation finished.
4, broken heap is gone into the cellar for storing things
After heap fermentation finished, the heap that will be pickled with grains or in wine excavated, the poor unstrained spirits of thorough mixing heap table and pile core, and when temperature was cooled to below 35 ℃, per 2.0 cubic metres of poor unstrained spirits added the powerful special-purpose Daqu 40kg of fragrant fermentation that gives birth to.When poor unstrained spirits temperature drops to 26～32 ℃, go into Ni Jiao (being that the aromatic Chinese spirit fermentation is with the cellar for storing things) sealed fermenting, the pit entry fermentation cycle is 30 days.
5, steam wine
The poor unstrained spirits that ferments goes out the cellar for storing things, steams the wine method according to aromatic Chinese spirit and steams wine, obtains liquor of Luzhou-flavor and Maotai-flavor.
Fragrance matter in the gained liquor of Luzhou-flavor and Maotai-flavor (63.5%vol) carries out stratographic analysis, and the result is as shown in table 8.
Fragrance matter stratographic analysis result in table 8 liquor of Luzhou-flavor and Maotai-flavor
| Component | Content (mg/L) |
| Methyl alcohol | 97.15 |
| Sec-butyl alcohol | 113.8 |
| N-propyl alcohol | 337.8 |
| Isopropylcarbinol | 46.21 |
| The 2-amylalcohol | / |
| Propyl carbinol | 44.1 |
| Primary isoamyl alcohol | 130.5 |
| Pentyl alcohol | 16.33 |
| N-hexyl alcohol | 18.14 |
| Acetaldehyde | 127.5 |
| Ethyl formate | 4.34 |
| ETHYLE ACETATE | 865.7 |
| Ethylidene ether | 132.7 |
| Isovaleric aldehyde | 5.76 |
| Ethyl n-butyrate | 120.7 |
| Valeric acid ethylester | 55.47 |
| NSC 8882 | 1385 |
| Oil of cognac | 11.58 |
| Vinegar drone | 89.74 |
| Ethyl lactate | 861.3 |
| Acetate | 532.4 |
| Furfural | 70.64 |
| Butyric acid | 155.4 |
| Caproic acid | 260.8 |
The production of embodiment 3 liquor of Luzhou-flavor and Maotai-flavor of the present invention
1, raw material is prepared
1.1 Luzhou-flavor goes out to store vinasse (also crying female poor)
It is as shown in table 9 that Luzhou-flavor goes out to store the vinasse physical and chemical index.
Table 9 Luzhou-flavor goes out to store the vinasse physical and chemical index
| Acidity | Starch | Moisture | Reducing sugar | Alcoholic strength |
| 3.2mmol/10g | 9.5wt％ | 59.6wt％ | 0.70wt％ | 3.8wt％ |
1.2 aromatic type is lost poor
It is as shown in table 10 that aromatic type is lost poor physical and chemical index.
Table 10 aromatic type is lost poor physical and chemical index
| Acidity | Starch | Moisture | Reducing sugar | Alcoholic strength |
| 3mmol/10g | 12wt％ | 60wt％ | 0.80wt％ | 0.13wt％ |
1.3 bent medicine
Bent medicine is available from the powerful special-purpose Daqu of fragrant fermentation of giving birth to of " fragrant for a long time " board of Luzhou Laojiao Bioengineering Co., Ltd..The physical and chemical index of the special-purpose Daqu of powerful living fragrant fermentation is as shown in table 11.
The powerful physical and chemical index of giving birth to the special-purpose Daqu of fragrant fermentation of table 11
2, raw materials mix
Luzhou-flavor goes out to store vinasse and aromatic type is lost poor 1: 1 by volume mixing.
3, heap fermentation
Mixed poor unstrained spirits open wide to be piled up in air, and poor unstrained spirits is worn the clothes when better, can see obviously that adularescent bacterial classification thing covers on the poor unstrained spirits in top layer, and light poor perfume (or spice) is arranged.When poor unstrained spirits heap core temperature reached 55～60 ℃, heap fermentation finished.
4, broken heap is gone into the cellar for storing things
After heap fermentation finished, the heap that will be pickled with grains or in wine excavated, the poor unstrained spirits of thorough mixing heap table and pile core, and when temperature was cooled to below 35 ℃, per 2.0 cubic metres of poor unstrained spirits added the powerful special-purpose Daqu 50kg of fragrant fermentation that gives birth to.When poor unstrained spirits temperature drops to 26～32 ℃, go into Ni Jiao (being that the aromatic Chinese spirit fermentation is with the cellar for storing things) sealed fermenting, the pit entry fermentation cycle is 30 days.
5, steam wine
The poor unstrained spirits that ferments goes out the cellar for storing things, steams the wine method according to aromatic Chinese spirit and steams wine, obtains liquor of Luzhou-flavor and Maotai-flavor.
Fragrance matter in the gained liquor of Luzhou-flavor and Maotai-flavor (64%vol) carries out stratographic analysis, and the result is as shown in table 12.
Fragrance matter stratographic analysis result in table 12 liquor of Luzhou-flavor and Maotai-flavor
| Component | Content (mg/L) |
| Methyl alcohol | 87.5 |
| Sec-butyl alcohol | 50.86 |
| N-propyl alcohol | 699.8 |
| Isopropylcarbinol | 80.87 |
| The 2-amylalcohol | 12.98 |
| Propyl carbinol | 80.86 |
| Primary isoamyl alcohol | 182.7 |
| Pentyl alcohol | 12.59 |
| N-hexyl alcohol | 31.54 |
| Acetaldehyde | 222.8 |
| Ethyl formate | / |
| ETHYLE ACETATE | 958.9 |
| Ethylidene ether | 165 |
| Isovaleric aldehyde | 10.65 |
| Ethyl n-butyrate | 160.5 |
| Valeric acid ethylester | 51.65 |
| NSC 8882 | 1448 |
| Oil of cognac | 17.23 |
| Vinegar drone | 115.8 |
| Ethyl lactate | 718.9 |
| Acetate | 475.9 |
| Furfural | 20.74 |
| Butyric acid | 137.8 |
| Caproic acid | 338.7 |
Can find out that from embodiment 1,2,3 liquor of Luzhou-flavor and Maotai-flavor fragrance matter content of the present invention is higher, satisfy the top grade article standard-required of " GB/T23547-2009 liquor of Luzhou-flavor and Maotai-flavor " fully.
Claims (2)
1. produce the method for liquor of Luzhou-flavor and Maotai-flavor, it is characterized in that comprising the steps:
A, Luzhou-flavor go out to store vinasse and aromatic type and lose poor 1～2: 2～1 mixings by volume and obtain poor unstrained spirits; Wherein, the described acidity that goes out to store vinasse is 2.5～4mmol/10g, and the ethanol content that goes out to store vinasse is 3.0～7wt%; Described to lose poor acidity be 3～4.5mmol/10g, loses poor ethanol content≤1.0wt%;
B, the poor unstrained spirits that mixing is obtained open wide heap fermentation in air, when the heap core temperature reached 55～60 ℃, broken heap finished heap fermentation;
Poor unstrained spirits behind c, the broken heap adds an amount of brute force and gives birth to the special-purpose Daqu of fragrant fermentation, and mixing fermented 30～45 days in storing in the aromatic Chinese spirit fermentation; Wherein, the poor unstrained spirits behind the broken heap adds the powerful special-purpose Daqu 40～50kg of fragrant fermentation that gives birth to for per 2.0 cubic metres;
D, poor unstrained spirits go out the cellar for storing things, steam the wine method according to aromatic Chinese spirit and steam wine, obtain liquor of Luzhou-flavor and Maotai-flavor.
2. the liquor of Luzhou-flavor and Maotai-flavor of producing by the described method of claim 1.
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| CN103320269B (en) * | 2013-07-16 | 2015-05-13 | 湖北黄山头酒业有限公司 | Production process for both Maotai-flavor liquor and miscellaneous style liquor |
| CN103320294B (en) * | 2013-07-17 | 2014-11-05 | 四川郎酒集团有限责任公司 | Production method of thick sauce flavor type liquor |
| CN108018162A (en) * | 2018-01-24 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of the dense white wine of sauce |
| CN109609315A (en) * | 2019-01-24 | 2019-04-12 | 安徽金种子酒业股份有限公司 | Utilize the method for bent wine slot brewing slot perfume (or spice) blending liquor |
| CN112300883A (en) * | 2019-07-26 | 2021-02-02 | 赵传新 | Brewing method of Maotai-strong-flavor liquor |
| CN111171991A (en) * | 2019-12-31 | 2020-05-19 | 广西天龙泉酒业有限公司 | Method for recycling wine groove in rice-flavor liquor brewing |
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| CN1858179A (en) * | 2005-05-08 | 2006-11-08 | 许福林 | Brewing method for nine round fermented wine |
| CN101570722A (en) * | 2009-06-10 | 2009-11-04 | 四川省宜宾市叙府酒业有限公司 | Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor |
| CN101638618A (en) * | 2009-08-31 | 2010-02-03 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| CN101735915A (en) * | 2009-12-07 | 2010-06-16 | 山西大学 | Method for improving stability of spirit with low concentration |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858179A (en) * | 2005-05-08 | 2006-11-08 | 许福林 | Brewing method for nine round fermented wine |
| CN101570722A (en) * | 2009-06-10 | 2009-11-04 | 四川省宜宾市叙府酒业有限公司 | Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor |
| CN101638618A (en) * | 2009-08-31 | 2010-02-03 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| CN101735915A (en) * | 2009-12-07 | 2010-06-16 | 山西大学 | Method for improving stability of spirit with low concentration |
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