CN102703358B - Preparation method of bacillus high-temperature yeast - Google Patents
Preparation method of bacillus high-temperature yeast Download PDFInfo
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Abstract
The invention relates to a preparation method of a bacillus high-temperature yeast for Maotai white spirit. The technical scheme of the invention is as follows: the preparation method comprises the following steps of: selecting five bacillus strains, respectively carrying out primary seed culture, secondary seed culture and amplification culture, and mixing amplification culture liquids of the five bacillus strains into bacillus mixing liquor according to a ratio of bacillus mycoides to bacillus licheniformis, bacillus pumilus to bacillus subtilis to bacillus natto of 1: 1: 1: 0.5: 0.5; and mixing the mixing liquor of five bacillus, water and yeast powder (consisting of wheat meal and peameal) subjected to steam sterilization according to proportions, treading the yeast, conveying yeast blocks into a yeast room, carrying out primary heating cultivation fermenting, turning the yeast, airing the mature fermented yeast blocks and crushing the dried yeast blocks into powder; and mixing the powder with the wheat meal and sorghum flour by adding water, adjusting the pH value, treading the yeast, conveying the yeast blocks into the yeast room, carrying out secondary heating cultivation fermenting, turning the yeast, and storing the yeast into the yeast room to obtain the novel bacillus high-temperature yeast. The bacillus high-temperature yeast can be used as high-temperature with afunction of increasing fragrance for the Maotai white spirit.
Description
Technical field
The present invention relates to a kind of preparation method of the Daqu of making wine, relate to specifically a kind of preparation method who brewages the high-temperature daqu of Chinese Sauce aromatic white spirit.
Background technology
The employed high-temperature daqu of Chinese Sauce aromatic white spirit (take Maotai as representative) is that nature inoculation, open solid state fermentation are cultivated, and the yeast making process culture temperature is up to 60-65 ℃.Because the starter-making temperature of high-temperature daqu own is high, the microorganism of most of non-refractory such as yeast is eliminated, the microbial bacteria group structure is take the thermophilic genus bacillus as main in the high-temperature daqu, thermophilic genus bacillus and the fragrant property material formation of sauce that produces the mechanism of action of enzyme in yeast making process and Maotai-flavor liquor thereof are closely related in the high-temperature daqu, and the aroma substance of finished product song is one of the main source of the sauce perfume (or spice) of Maotai-flavor liquor.The present invention recognizes by for many years high-temperature daqu research to domestic many Maotai-flavor liquors: can plant series bacillus with some and be added in the high-temperature daqu of making genus bacillus in the starter-making materials after purebred cultivation, this genus bacillus high-temperature daqu outward appearance tawny, epidermis is thin, the section tawny has a small amount of canescence, the aromatic strongly fragrant characteristics of sauce, the prerequisite material of the sauce perfume (or spice) of Maotai-flavor liquor such as phenols, pyrazine equal size are larger, can be used as the high-temperature daqu of equipment for making sauce aromatic white spirit flavouring effect.Therefore, utilize the collocation of genus bacillus high-temperature daqu and original conventional high-temperature Daqu, equipment for making sauce aromatic white spirit in certain proportion can improve quality and the liquor output rate of Maotai-flavor liquor, for the high-grade Maotai-flavor liquor of development, improve Business Economic Benefit and have realistic meaning and application prospect.
Summary of the invention
The present invention plans the genus bacillus nutrient solution and mixes by a certain percentage with starter-making materials, prepares the genus bacillus high-temperature daqu by secondary cultivation fermentation technique.Utilize this genus bacillus high-temperature daqu and original conventional high-temperature Daqu blend proportion to carry out the quality that the equipment for making sauce aromatic white spirit can promote Maotai-flavor liquor, improve the quality liquor liquor output rate, increase high-grade Maotai-flavor liquor output.
For realizing that purpose of the present invention adopts technical scheme as follows:
Get each 1 strain of the cured shape genus bacillus of ACCC10608, ACCC11090 Bacillus licheniformis, ACCC10615 bacillus pumilus, ACCC10618 subtilis and ACCC10152 bacillus natto, be inoculated in respectively on the nutrition nutrient agar slant medium, cultivate 18～24h, make 5 kinds of genus bacillus first order seeds for 37 ℃.
The first order seed of 5 kinds of genus bacillus slant mediums scraped with sterilized water wash, put into respectively the sterilization triangular flask of in-built sterile glass beads, uniform bacteria suspension is made respectively in vibration.Bacteria suspension to account for the inoculum size of liquid nutrient medium 5% volume, accesses respectively in the liquid nutrient medium behind 80 ℃ of heating in water bath 10min, under 37 ℃, pH value 7.0 conditions, with 200r/min, cultivates 20～48h and makes 5 kinds of genus bacillus secondary seed solution.
With 5 kinds of genus bacillus secondary seed solution respectively behind 80 ℃ of heating in water bath 10min, by the inoculum size that accounts for liquid nutrient medium 10% volume in the temp .-autocontrolled fermentation tank, access respectively 5 temp .-autocontrolled fermentation tanks, canned liquid measure 50～75% (v/v), with 150r/min, cultivate 20～25h, make 5 tank genus bacillus enlarged culturing seed liquor for 37 ℃.
The genus bacillus enlarged culturing seed liquor of taking out respectively in 5 tanks is mixed, and it is for subsequent use to be mixed with the genus bacillus mixed solution.The volume ratio that genus bacillus enlarged culturing seed liquor is mixed is cured shape genus bacillus: Bacillus licheniformis: bacillus pumilus: subtilis: bacillus natto=1:1:1:0.5:0.5.
Take wheat and pea as raw material, respectively wheat and pea are ground into powder, by weight, after pea flour: wheat-flour=1:4～5 ratios are mixed through for subsequent use as bent material powder after wet sterilization, the cooling.Wheat-flour required the coarse dust of 20 mesh sieve to contain wheat epidermis 65%, and it is good that wheat fine powder 35%, pea flour are broken into fine powder.
With genus bacillus mixed solution for subsequent use according to 1: 15～20 volume ratio thin up, add the mixing of 0.04kg genus bacillus diluent by the bent material of 1kg powder and mix into the song material that carries disease germs thoroughly, the song material that carries disease germs is packed into, and Qu Mo steps on song, the depanning knee-piece is moved into bent room after placing and drying in the shade 1.5 hours.
Knee-piece carries out natural intensification cultivation first time fermentation culture in bent room, knee-piece nature intensification cultivation fermentation is after 5～6 days, turn over song when the knee-piece temperature rises to 56～58 ℃ in the middle for the treatment of, turn over bent after control Qu Wen be no more than when turning over song Gao Quwen, through about 9～10 days, again turn over song, through cultivation in 15～20 days, knee-piece ventilates and dries rear pulverizing was the knee-piece powder again, for subsequent use for next step operation.
Wheat and Chinese sorghum are ground into respectively powder.Wheat-flour required the coarse dust of 20 mesh sieve to contain epidermis 65%, fine powder 35%.Sorghum flour required the particle 30% of 40 mesh sieve, fine powder 70%.Knee-piece powder, sorghum flour and wheat-flour mixed mix into bent material dry powder, by weight knee-piece powder thoroughly: sorghum flour: wheat-flour=3:1:6; Add 35% water according to the weight of song material dry powder and mix wet bent material, adjusting pH with weak ammonia is 7.2～7.5.The bent Qu Mo that expects to pack into that will wet steps on song, and the depanning knee-piece is placed after 1.5 hours and moved into bent room.
Carry out natural intensification cultivation second time fermentation culture in bent room.Turn over song when the knee-piece temperature rises to 65～68 ℃ in the middle of cultivating after 5～6 days, turn over bent after control Qu Wen be no more than when turning over song Gao Quwen, through about 9～10 days, again turn over song, after 30～40 days knee-piece is moved into storehouse and stores.
The finished product song of genus bacillus high-temperature daqu is namely made in outbound after bent storehouse is stored 3～4 months.Genus bacillus high-temperature daqu outward appearance tawny has brown concurrently, epidermis is thin, the section tawny has a small amount of canescence, the aromatic strongly fragrant characteristics of sauce, physical and chemical index detect saccharifying enzymic activity: 100-300(mg glucose/h.g is bent), moisture: 1.6～2.2(NaOH mL/g), esterification power 10～12%, acidity:: 〉=6.0(mg/g100h).
The prescription of described nutrition nutrient agar slant medium is: peptone 5g, extractum carnis 30g, NaCl 5g, agar 15g, 1L distilled water, transfer from pH value 7.0.Described liquid nutrient medium consists of: 1L distilled water, 20g glucose, 15g peptone, 5g sodium-chlor, 0.5g extractum carnis, pH value 7.0.The cured shape genus bacillus of bacterial strain uses therefor ACCC10608, ACCC11090 Bacillus licheniformis, ACCC10615 bacillus pumilus, ACCC10618 subtilis and ACCC10152 bacillus natto are available from Chinese microorganism strain net (http://www.mum800.com).
Embodiment
Embodiment 1.
Genus bacillus mixed solution preparation: select each 1 strain of the cured shape genus bacillus of ACCC10608, ACCC11090 Bacillus licheniformis, ACCC10615 bacillus pumilus, ACCC10618 subtilis and ACCC10152 bacillus natto, be inoculated in respectively on the nutrition nutrient agar slant medium, cultivate 20h, make 5 kinds of genus bacillus first order seeds for 37 ℃.
Respectively 5 kinds of genus bacillus slant medium first order seeds are scraped with sterilized water and washed, put into respectively the sterilization triangular flask of in-built sterile glass beads, vibration, make uniform bacteria suspension, bacteria suspension is behind 80 ℃ of heating in water bath 10min, get respectively again the bacterial suspension inoculation of 15ml in the 1000ml triangular flask of 300ml liquid nutrient medium is housed, under 37 ℃, pH value 7.0 conditions, cultivate 30 h with 200r/min and make 5 kinds of genus bacillus secondary seed solution.
Respectively with 5 kinds of genus bacillus secondary seed solution behind 80 ℃ of heating in water bath 10min, the genus bacillus secondary seed solution of getting respectively again 250ml is seeded in 5 5L temp .-autocontrolled fermentation tanks that the 2500ml liquid nutrient medium is housed, with 150r/min, cultivate 20h, make 5 tank genus bacillus enlarged culturing seed liquor for 37 ℃.
Take out respectively the cured shape genus bacillus of 2000ml in 5 tanks, 2000ml part Bacillus licheniformis, 2000ml part bacillus pumilus, 1000ml part subtilis and 1000ml bacillus natto enlarged culturing seed liquor are mixed, and it is for subsequent use to be mixed with the genus bacillus mixed solution.
Get wheat and pea and be ground into respectively powder.Wheat-flour required the coarse dust of 20 mesh sieve to contain epidermis 65%, and it is good that fine powder 35%, pea flour are broken into fine powder.The 160kg wheat-flour mixes with the 40kg pea flour through for subsequent use as bent material powder after wet sterilization, the cooling.
Get genus bacillus mixed solution 6L for subsequent use, add 90L water and dilute, the 80kg genus bacillus diluent of getting after the dilution is mixed into the song material that carries disease germs thoroughly with the song material powder mixing of 200kg; The song material Qu Mo that packs into is stepped on song, depanning knee-piece and places and knee-piece is moved into bent room after 1.5 hours.
In bent room, carry out natural intensification cultivation first time fermentation culture, knee-piece nature intensification cultivation fermentation is after 6 days, after rising to 56 ℃, middle knee-piece temperature turns over song, turn over bent rear control Qu Wen and be no more than 56 ℃, through about 10 days, again turn over song, through cultivation in 18 days, knee-piece ventilates and dries rear pulverizing was the knee-piece powder again, for subsequent use for next step operation.
Wheat and Chinese sorghum are ground into powder.Wheat-flour required the coarse dust of 20 mesh sieve to contain epidermis 65%, fine powder 35%.Sorghum flour required the particle 30% of 40 mesh sieve, fine powder 70%.By weight 150kg knee-piece powder, 50kg sorghum flour and 300kg wheat-flour are mixed and mix into bent material dry powder thoroughly, add 175kg water according to the weight part of song material dry powder and mix wet bent material, adjusting pH with weak ammonia is 7.2.The bent Qu Mo that expects to pack into that will wet tracks tramping, and the depanning knee-piece is naturally placed after 1.5 hours and moved into bent room.
The heap koji fermentation that carries out in bent room naturally heating up the second time is cultivated.Turn over song after the knee-piece temperature rises to 65 ℃ in the middle of cultivating after 5 days, turn over bent rear control Qu Wen and be no more than 65 ℃, through about 9 days, again turn over song, after 40 days knee-piece is moved into storehouse and store.
The finished product song of genus bacillus high-temperature daqu is namely made in outbound after storehouse is stored 4 months.The bent outward appearance tawny of finished product, epidermis is thin, the section tawny has a small amount of canescence, and the aromatic strongly fragrant characteristics of sauce, it is bent that physical and chemical index detects saccharifying enzymic activity 240(mg glucose/h.g), moisture 10.8 %, acidity 2.0(NaOH mL/g), esterification power 6.5(mg/g100h).
The prescription of above-mentioned nutrition nutrient agar slant medium is: peptone 5g, extractum carnis 30g, NaCl 5g, agar 15g, 1L distilled water, transfer from pH value 7.0.Above-mentioned liquid nutrient medium consists of: 1L distilled water, 20g glucose, 15g peptone, 5g sodium-chlor, 0.5g extractum carnis, pH value 7.0.The genus bacillus bacterial classification that present embodiment is used is available from Chinese microorganism strain net (http://www.mum800.com).
Embodiment 2.
Select each 1 strain of the cured shape genus bacillus of ACCC10608, ACCC11090 Bacillus licheniformis, ACCC10615 bacillus pumilus, ACCC10618 subtilis and ACCC10152 bacillus natto, be inoculated in respectively on the nutrition nutrient agar slant medium, cultivate 24h, make 5 kinds of genus bacillus first order seeds for 37 ℃.
Respectively 5 kinds of genus bacillus first order seeds are scraped with sterilized water and washed, put into respectively the sterilization triangular flask of in-built sterile glass beads, vibration, make uniform bacteria suspension, 80 ℃ of heating in water bath 10min make, the spore suspension of getting respectively again 20ml is seeded in the 1000ml triangular flask that the 400ml liquid nutrient medium is housed, and under 37 ℃, pH value 7.0 conditions, cultivates 40 h with 200r/min and makes 5 kinds of genus bacillus secondary seed solution.
Respectively with 5 kinds of genus bacillus secondary seed solution behind 80 ℃ of heating in water bath 10min, the genus bacillus secondary seed solution of getting respectively again 300ml is seeded in 5 5L temp .-autocontrolled fermentation tanks that the 3000ml liquid nutrient medium is housed, with 150r/min, cultivate 25h, make 5 tank genus bacillus enlarged culturing seed liquor for 37 ℃.
Take out respectively the cured shape genus bacillus of 2000ml in 5 tanks, 2000ml part Bacillus licheniformis, 2000ml part bacillus pumilus, 1000ml part subtilis and 1000ml bacillus natto enlarged culturing seed liquor are mixed, and it is for subsequent use to be mixed with the genus bacillus mixed solution.
Get wheat and pea and be ground into respectively powder, wheat-flour required the coarse dust of 20 mesh sieve to contain epidermis 65%, and it is good that fine powder 35%, pea flour are broken into fine powder.The 200kg wheat-flour mixes with the 40kg pea flour through for subsequent use as bent material powder after wet sterilization, the cooling.
Get genus bacillus mixed solution 5L for subsequent use, add 100L water and dilute, mix with the bent material of 240kg powder with 96kg genus bacillus diluent and mix into the song material that carries disease germs thoroughly; The song material Qu Mo that packs into is stepped on song, depanning knee-piece and places and move into bent room after 1.5 hours, in bent room, carry out natural intensification cultivation first time fermentation culture, knee-piece nature intensification cultivation fermentation is after 6 days, after rising to 58 ℃, middle knee-piece temperature turns over song, turn over bent rear control Qu Wen and be no more than 58 ℃, again turned over song through 9 days, again through cultivation in 20 days, knee-piece ventilates and dries rear pulverizing is the knee-piece powder, for subsequent use for next step operation.
Wheat and Chinese sorghum are ground into powder.Wheat-flour required the coarse dust of 20 mesh sieve to contain epidermis 65%, fine powder 35%.Sorghum flour required the particle 30% of 40 mesh sieve, fine powder 70%.By weight 180kg knee-piece powder, 60 kg sorghum flours and 360kg wheat-flour are mixed and mix into bent material dry powder thoroughly, add 210kg water according to the weight part of song material dry powder and mix wet bent material, adjusting pH with weak ammonia is 7.3.The bent Qu Mo that expects to pack into that will wet steps on song, and the depanning knee-piece is placed after 1.5 hours and moved into bent room.
Carry out natural intensification cultivation second time fermentation culture in bent room.Cultivated 6 days, until in the middle of the knee-piece temperature turn over song after rising to 68 ℃, turn over bent after the bent temperature of control must not surpass 68 ℃, through about 10 days, again turn over song, after 35 days knee-piece is moved into storehouse and stores.
The finished product song of genus bacillus high-temperature daqu is namely made in outbound after storehouse is stored 100 days.The bent outward appearance tawny of finished product, epidermis is thin, the section tawny has a small amount of canescence, and the aromatic strongly fragrant characteristics of sauce, it is bent that physical and chemical index detects saccharifying enzymic activity 213(mg glucose/h.g), moisture 11.6 %, acidity 2.2(NaOH mL/g), esterification power 6.8(mg/g100h).
The prescription of above-mentioned nutrition nutrient agar slant medium is: peptone 5g, extractum carnis 30g, NaCl 5g, agar 15g, 1L distilled water, transfer from pH value 7.0.Above-mentioned liquid nutrient medium consists of: 1L distilled water, 20g glucose, 15g peptone, 5g sodium-chlor, 0.5g extractum carnis, pH value 7.0.The genus bacillus bacterial classification that present embodiment is used is available from Chinese microorganism strain net (http://www.mum800.com).
Claims (6)
1. the preparation method of a genus bacillus high-temperature daqu is characterized in that:
1) gets each 1 strain of the cured shape genus bacillus of ACCC10608, ACCC11090 Bacillus licheniformis, ACCC10615 bacillus pumilus, ACCC10618 subtilis and ACCC10152 bacillus natto, be inoculated in respectively on the nutrition nutrient agar slant medium, cultivate 18～24h, make 5 kinds of genus bacillus first order seeds for 37 ℃;
2) first order seed of 5 kinds of genus bacillus slant mediums is scraped with sterilized water washed, put into respectively the sterilization triangular flask of in-built sterile glass beads, uniform bacteria suspension is made respectively in vibration;
3) bacteria suspension to account for the inoculum size of liquid nutrient medium 5% volume, accesses respectively in the liquid nutrient medium behind 80 ℃ of heating in water bath 10min, cultivates and makes 5 kinds of genus bacillus secondary seed solution;
4) with 5 kinds of genus bacillus secondary seed solution respectively behind 80 ℃ of heating in water bath 10min, by the inoculum size that accounts for liquid nutrient medium 10% volume in the temp .-autocontrolled fermentation tank, access respectively 5 temp .-autocontrolled fermentation tanks, with 150r/min, cultivate 20～25h, make 5 tank genus bacillus enlarged culturing seed liquor for 37 ℃;
The genus bacillus enlarged culturing seed liquor of 5) taking out respectively in 5 tanks is mixed, and be cured shape genus bacillus according to the volume ratio: it is for subsequent use that Bacillus licheniformis: bacillus pumilus: subtilis: bacillus natto=1:1:1:0.5:0.5 is mixed with the genus bacillus mixed solution;
6) take wheat and pea as raw material, respectively wheat and pea are ground into powder, by weight, after pea flour: wheat-flour=1:4～5 ratios are mixed through for subsequent use as bent material powder after wet sterilization, the cooling;
7) in will join behind the genus bacillus mixed solution thin up for subsequent use bent material powder, mix and mix into the song material that carries disease germs thoroughly, the song material that the carries disease germs Qu Mo that packs into is stepped on knee-piece after song, the depanning and places and move into bent room after drying in the shade 1.5 hours;
8) knee-piece carries out natural intensification cultivation first time fermentation culture in bent room, and the knee-piece temperature that is positioned at mid-way in the bent room in the fermentation culture process is controlled within 58 ℃, and knee-piece ventilates and dries, pulverizes for the knee-piece powder after cultivating, and is for subsequent use;
9) wheat and Chinese sorghum are ground into respectively powder, and knee-piece powder for subsequent use in the step 8, by weight knee-piece powder: sorghum flour: wheat-flour=3:1:6 mixes and mixes into bent material dry powder thoroughly; Add 35% water according to the weight of song material dry powder and mix wet bent material, adjusting pH with weak ammonia is 7.2～7.5, the bent Qu Mo that expects to pack into that will wet steps on song, the placement of depanning knee-piece is moved into bent room after 1.5 hours and is carried out natural intensification cultivation second time fermentation culture, the knee-piece temperature that is positioned at mid-way in the bent room in the fermentation culture process is controlled within 68 ℃ of the temperature, and it is bent that the finished product of genus bacillus high-temperature daqu is namely made in knee-piece outbound after bent storehouse is stored 3～4 months after natural intensification cultivation fermentation culture for the second time;
Described genus bacillus mixed solution is the volume ratio thin up according to 1: 15～20; Genus bacillus mixed solution after the dilution is to mix in the ratio of the bent material of 1kg powder adding 0.04kg genus bacillus diluent to mix thoroughly.
2. the preparation method of a kind of genus bacillus high-temperature daqu according to claim 1 is characterized in that the prescription of nutrition nutrient agar slant medium is: peptone 5g, extractum carnis 30g, NaCl 5g, agar 15g, 1L distilled water, pH value 7.0.
3. the preparation method of a kind of genus bacillus high-temperature daqu according to claim 1 is characterized in that described liquid nutrient medium consists of: 1L distilled water, 20g glucose, 15g peptone, 5g sodium-chlor, 0.5g extractum carnis, pH value 7.0.
4. the preparation method of a kind of genus bacillus high-temperature daqu according to claim 1, it is characterized in that described bacterial suspension inoculation is behind liquid nutrient medium, be under 37 ℃, pH value 7.0 conditions, with 200r/min, cultivate 20～48h and make 5 kinds of genus bacillus secondary seed solution.
5. the preparation method of a kind of genus bacillus high-temperature daqu according to claim 1, it is characterized in that described nature intensification cultivation first time fermentation culture, refer to that knee-piece nature intensification cultivation fermentation is after 5～6 days, turn over song when the knee-piece temperature rises to 56～58 ℃ in the middle for the treatment of, turn over bent after control Qu Wen be no more than when turning over song Gao Quwen, through about 9～10 days, again turn over song, again through cultivation in 15～20 days, knee-piece ventilates and dries rear pulverizing is the knee-piece powder, for subsequent use for next step operation.
6. the preparation method of a kind of genus bacillus high-temperature daqu according to claim 1, it is characterized in that described nature intensification cultivation second time fermentation culture, refer to cultivate first and treat to turn over when middle knee-piece temperature rises to 65～68 ℃ song after 5～6 days, turn over bent after control Qu Wen be no more than when turning over song Gao Quwen, through about 9～10 days, again turn over song, after 30～40 days knee-piece is moved into storehouse and store, the finished product song of genus bacillus high-temperature daqu is namely made in outbound after bent storehouse is stored 3～4 months.
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| CN103060151A (en) * | 2013-01-08 | 2013-04-24 | 江苏洋河酒厂股份有限公司 | Method for mechanical production of Daqu at middle and high temperatures |
| CN104250594A (en) * | 2013-06-27 | 2014-12-31 | 山东省中协食品添加剂研究开发中心 | Method for increasing liquor quality by two bacterial microbes |
| CN103865833A (en) * | 2013-10-25 | 2014-06-18 | 中国食品发酵工业研究院 | Preparation method of thermophilic bacillus subtilis microbial inoculum |
| CN104004693B (en) * | 2014-06-17 | 2016-08-17 | 江南大学 | A kind of Bacillus pumilus and the application of earthy in controlling Chinese liquor thereof |
| CN105420027A (en) * | 2015-12-31 | 2016-03-23 | 贵州茅台酒股份有限公司 | High-temperature daqu cooperation application method |
| CN105886445A (en) * | 2016-06-29 | 2016-08-24 | 山东中创亿丰肥料集团有限公司 | Bacillus licheniformis purification method |
| CN106544211A (en) * | 2016-09-22 | 2017-03-29 | 南阳师范学院 | A kind of flavouring high ester strengthens the production method of high temperature Daqu |
| CN106722776B (en) * | 2016-12-13 | 2020-07-31 | 福建师范大学 | Preparation method of sour fish sauce |
| CN107475159B (en) * | 2017-09-19 | 2019-10-25 | 湖北白云边酒业股份有限公司 | Bacillus subtilis and its application in Sauce flavor white wine |
| CN110760404B (en) * | 2019-11-27 | 2023-04-18 | 四川轻化工大学 | Bacillus mixed bran koji and preparation process and application thereof |
| CN111040909B (en) * | 2019-12-31 | 2023-05-30 | 江苏洋河酒厂股份有限公司 | Multi-micro high-temperature bacterial aroma-yeast multi-stage temperature control ventilation production method |
| CN111235067B (en) * | 2020-03-16 | 2021-10-01 | 河南仰韶酒业有限公司 | White spirit enhanced yeast for making hard liquor, preparation method and application thereof |
| CN111269788A (en) * | 2020-03-30 | 2020-06-12 | 河南仰韶酒业有限公司 | Aroma-enhancing yeast, preparation process thereof and aroma-enhancing aging process of white spirit |
| CN111560304B (en) * | 2020-05-25 | 2022-12-20 | 范维亮 | SOD active wine containing superoxide dismutase |
| CN115353946A (en) * | 2022-08-24 | 2022-11-18 | 梁山瑞升生物工程有限公司 | Directional reinforced Daqu cultivation method |
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| CN101671615B (en) * | 2009-09-25 | 2012-11-14 | 山西三盟实业发展有限公司 | Preparation method of compound Daqu |
| CN102071125A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Maotai-flavor Daqu liquor and preparation method thereof |
| CN102140427B (en) * | 2010-09-29 | 2012-10-03 | 湖北白云边酒业股份有限公司 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
| CN102337193B (en) * | 2011-10-18 | 2012-10-10 | 李家民 | Method for preparing starter for improving content of health flavor components of white spirit |
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