CN102787050A - Yellow wine brewing method - Google Patents
Yellow wine brewing method Download PDFInfo
- Publication number
- CN102787050A CN102787050A CN201210293395XA CN201210293395A CN102787050A CN 102787050 A CN102787050 A CN 102787050A CN 201210293395X A CN201210293395X A CN 201210293395XA CN 201210293395 A CN201210293395 A CN 201210293395A CN 102787050 A CN102787050 A CN 102787050A
- Authority
- CN
- China
- Prior art keywords
- rice wine
- brewing method
- fermented liquid
- fermentation
- brewing
- 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
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to a yellow wine brewing method, which comprises the steps of rice soaking, rice steaming, water spraying, jar falling and pot erecting, yeast and water addition, fermentation and post treatment, wherein L-ornithine monohydrochloride is added into fermentation liquid in the second day to the six day after the jar falling and pot erecting. The yellow wine brewing method has the advantages that the L-ornithine monohydrochloride as an inhibitor is easy to control, the inhibition efficiency is high, and the generation of ethyl carbamate can be effectively inhibited; after the L-ornithine monohydrochloride is dissolved in water, ornithine is generated and participates in uric acid circulation in vivo, no risk and no toxic and harm exist, and no environment pollution is caused; and in addition, the L-ornithine monohydrochloride is easy to obtain, the use is convenient, and the cost is low.
Description
Technical field
The present invention relates to the brewing yellow rice wine technology, relate in particular to a kind of brewing method that suppresses the yellow rice wine that the generation urethanum generates in the yellow rice wine.
Background technology
Yellow rice wine has long history in China, is one of the world's three big brewing wines, and abundant nutritive value is arranged, and pharmaceutical use and health-care effect enjoy people's favor, and yellow rice wine with Chinese characteristics is people's consumption hot spot always.But in the brewing process of yellow rice wine, can a kind of carcinogenic substance-urethanum of spontaneous generation.
Urethanum is claimed urea alkane again, is a kind of carcinogenic material of multidigit point that in experimental animal even human body, causes, and is dangerous on an equal basis with acrylic amide.Research shows that to rodent, urethanum is a kind of multidigit point carcinogens, can cause diseases such as lung cancer, lymphatic cancer, liver cancer and skin carcinoma.In preferential list was listed urethanum in 1999 by international food code additive and pollutent departmental committee (CCFAC), and the international cancer research institution of the World Health Organization also was classified as 2A class carcinogens in 2007 with it.Urethanum is threatening the healthy of people, has become social in recent years food-safety problem of showing great attention to.
Urethanum is in concomitant fermentations food (like bread, yogurt milk, cheese, soy sauce etc.) and beverage (like wine, hard cider, beer, Chinese rice wine and the japanese sake etc.) brewing process, is generated by carboxamide compounds and ethanol spontaneous reaction.Carboxamide compounds such as the N.delta.-carbamylornithine that is produced in the brewing process of yellow rice wine, urea, carbamyl phosphate and ethanol react, and generate urethanum.A lot of in the world countries have all formulated the limit standard of food and drinks urethanum.As far back as 1985, Canadian health and epidemic prevention department stipulated the mandatory mark of limiting the quantity of to the urethane ester content: Table wine 30 μ g/L, liquor 150 μ g/L, ardent spirit and Fruit brandy 400 μ g/L, japanese sake 100 μ g/L.China does not formulate urethanum limit standard in beverage and the leavened food as yet at present; But raising along with China's living standards of the people; Food safety becomes the focus that people pay close attention to already; And expose the yellow rice wine export trade problem that is caused because of the urethanum content overproof again and again, also influenced the sustainable and healthy development of China's tradition liquor industry.
Control for urethane ester content in the drinks brewing process at present mainly is used for realizing through seed selection and the making of acid urease of high-yield urea yeast strain, and the latter's application is wider.The urea of acid urease in can decomposing and fermenting liquid, thus the generation of urethanum suppressed.The vigor of free acid urease in fermented liquid is not lasting, is difficult to store, though the immobilization technology of acid urease has overcome above-mentioned shortcoming; But exist the vigor loss of enzyme even the problem of forfeiture; Caused in the production use, acid urease is unstable to the inhibition effect of urethanum, and China's yellow rice wine does not have production in China as yet with acid urease at present; Need a large amount of foreign exchanges of cost from external import, cost is higher.
Summary of the invention
The invention provides a kind of brewing method of yellow rice wine, it is unstable to overcome the effect that generates through interpolation acid urease inhibition amino acid ethyl formate in the existing making method, the cost problem of higher.
A kind of brewing method of yellow rice wine comprises that soaking rice, steamed rice, trickle, the cylinder that falls takes pot, adds Qu Jiashui, fermentation and aftertreatment, and the cylinder that falls is taken pot back the 2nd～6 day interpolation L-ornithine hydrochloride in the fermented liquid.
Urea and N.delta.-carbamylornithine are important as precursors thing (Arena M.E., Saguir M.C., Nadra M, Food Microbiol, 1999, the 52:155-161 that urethanum produces; Romero S.V., Reguant.C, Bordons A.; Et al, Food Sci Technol, 2009; 44:1206-1213); In view of unstable through the effect of adding the generation of acid urease inhibition amino acid ethyl formate, higher this problem of cost, this civilization have been placed on research emphasis N.delta.-carbamylornithine have been suppressed.Existing research shows that urethanum is that the ADI approach produces through the ADI approach mainly in milk-acid bacteria, and the ADI approach is following: l-arginine hydrolysis under the effect of ADI produces N.delta.-carbamylornithine; N.delta.-carbamylornithine is decomposed into ornithine and carbamyl phosphate again under the effect of ornithine transcarbamylase; Wherein N.delta.-carbamylornithine and carbamyl phosphate are precursor (Griswold A., Chen Y.Y.M., the Snyder J.A. of urethanum; Et al; Appl Environ Microbiol, 2004,70:1321-1327; Araque I., Gil J., Carrete R., Bordons A., J Agric Food Chem, 2009,57:1841-1847.), and the L-ornithine hydrochloride can play the effect that substrate suppresses as suppressor factor.
As shown in Figure 1, the zymotechnique of traditional yellow rice wine generally comprises:
Soak rice: the major ingredient rice is immersed in the water, soak meter time according to rice matter, water temperature is different and difference to some extent is as short as 24～48 hours, and long reaches 18～20 days; Rice can be selected glutinous rice, polished rice, long-grained nonglutinous rice or their mixture for use.
Steamed rice: keep and carry out boiling attached to the water on the rice.
Trickle: drench down from the rice that cooks with clean cold water, make it be cooled to the temperature of the fermentation that is fit to microbial reproduction rapidly, generally should be 25 ℃～30 ℃.
The cylinder that falls is taken pot: before the cylinder that falls, should clean up jar fermenter earlier and with boiling water sterilization, add yeast for brewing rice wine when falling cylinder, be barricaded as the spill nest after yeast for brewing rice wine powder and glutinous rice are fully mixed thoroughly.Falling, 30～40 hours (preferred 36 hours) add wheat koji and water behind the cylinder, form fermented liquid.In the fermented liquid gross weight, it is 0.2% that yeast for brewing rice wine adds final concentration, and it is 10% that wheat koji adds final concentration.
Fermentation: comprise out rake fermentation, Primary Fermentation and three processes of secondary fermentation, in the whole fermentation process, leavening temperature is controlled at 25 ℃～30 ℃, and whole fermentation time is 25～35 days.The generation of 2nd～6 day adding L-ornithine hydrochloride inhibition urethanum of the present invention after the fermentation beginning is more preferably in fermentation beginning back the 3rd～5 and adds.
Aftertreatment: comprise and press wine, clarification etc.
The addition of L-ornithine hydrochloride according to the invention is generally 0.01%～1% of fermented liquid gross weight, and more preferably 0.05%～0.5%, preferably the reasons are as follows: addition is very few; Do not reach the inhibition effect; Addition is too much, and the work of ornithine transcarbamylase enzyme is prone to be suppressed, and N.delta.-carbamylornithine is prone to accumulation; And N.delta.-carbamylornithine is the important prerequisite thing that urethanum produces, thereby is prone to make its content to increase.
Compared with prior art, beneficial effect of the present invention is:
(1) suppressor factor of the present invention is easy to control, and it is high to suppress efficient, can effectively suppress the generation of urethanum.
(2) the water-soluble back of L-ornithine hydrochloride generates ornithine, participates in the uric acid circulation in vivo, does not have dangerous toxicological harmless, environmentally safe.
(3) the L-ornithine hydrochloride is easy to obtain, and is safe in utilization, convenient, with low cost.
Description of drawings
Fig. 1 is preparation technology's schema of the present invention.
Embodiment
For better understanding the present invention, explain the present invention below in conjunction with embodiment.
The brewing materials of choosing of the present invention is a glutinous rice.Is glutinous rice 1.25kg with glutinous rice and water in 1: 1.2 ratio, and clean water 1.5L soaked rice 2 days under 28 ℃; After treating that the grain of rice is soft, keep and carry out boiling attached to the water on the rice; Get the glutinous rice trickle after boiling, from top to bottom, can repeat return pipe, notice that control backheat temperature is at 30 ℃; Wait to drench after back article temperature drops to 30 ℃, the cylinder that falls is taken pot, before the cylinder that falls, should clean up jar fermenter earlier and with the boiling water sterilization, and the yeast for brewing rice wine of adding 0.2% (in fermented liquid) when falling cylinder is barricaded as the spill nest after yeast for brewing rice wine powder and glutinous rice are fully mixed thoroughly.After the 36 hours foster nests of cylinder that fall finish, add 10% wheat koji (in fermented liquid) and 1.5L water, form fermented liquid and begin fermentation, added the L-ornithine hydrochloride on the 3rd day as suppressor factor at the adding yeast for brewing rice wine; Amylomyces, yeast are bred rapidly subsequently, open rake fermentation at set intervals, prevent the too high microbial death that causes of temperature, and general 4 hours beginning rakes were later on driven two rakes after 10 hours, and drive rake once later every day, change secondary fermentation later over to 4 times.The whole fermentation process controlled temperature ferments and fries in shallow oil the wine clarification after 30 days at 28 ℃.
The measuring method of urethanum is following:
Get the yellow rice wine sample and the 30mL ETHYLE ACETATE mixing of 50mL volume, the liquid after the extraction adds 5mL 30% methyl alcohol in 55 ℃ of rotary evaporation concentrating samples behind the evaporate to dryness.Get xanthenes alcohol n-propyl alcohol solution and the above-mentioned sample mix of 1mL of hydrochloric acid and the 0.2mL 0.01mol/L of 0.1mL 1.5mol/L, place about 30min, treat fully reaction back sample introduction.Detect the content of urethanum with performance liquid chromatography fluoroscopic examination (HPLC-FLD).
Reverse phase liquid chromatography (HPLC), key step: chromatographic column is C18 reversed-phase column (250 * 4.6mm, 4 μ m).Chromatographic condition: moving phase is the first alcohol and water; Excitation wavelength 233nm, emission wavelength 600nm; 35 ℃ of column temperatures; Sample size 20 μ l; Run appearance time 55min, gradient elution.Accurately take by weighing 3.6mg urethanum standard substance, to 200mL, be mixed with the standard stock solution of 18 μ g/mL with 30% methanol constant volume.To 10mL, obtain concentration is the urethanum standardized solution of 4.5 μ g/mL, 1.8 μ g/mL, 0.9 μ g/mL, 0.18 μ g/mL to the standard reserving solution of drawing 2.5mL, 1.0mL, 0.5mL, 0.1mL respectively with 30% methanol constant volume.Get each 1ml of the standardized solution sample introduction in the sample introduction bottle of clean dried for preparing; Under the chromatogram testing conditions, measure corresponding peak area value (A); With peak area value A is ordinate zou; The urethanum concentration C is an X-coordinate, the drawing standard curve, and the equation of linear regression of trying to achieve urethanum through statistical treatment is: A=12419C-1666.9 (R
2=0.9996).
Embodiment 1
Experimental group is adding the 3rd day adding L-ornithine hydrochloride 2.53g in the 1.5L fermented liquid of yeast for brewing rice wine, and control group 1 does not add any suppressor factor, and is every at a distance from 2 days sampling analysis, measures urethanum and alcoholic acid content in the fermented liquid, and the result sees table 1 and table 2.The result can know; Add the L-ornithine hydrochloride is lower than spontaneous fermentation as urethane ester content in the experimental group of suppressor factor control group 1; But two groups ethanol content is about the same; All in 12%～16% scope, the visible suppressor factor that whether adds is that the ethanol content influence is little to the alcoholic strength of yellow rice wine, and the L-ornithine hydrochloride does not influence the generation of alcohol in the brewing process.
Table 1L-ornithine hydrochloride is to the influence of urethane ester content in the yellow wine fermentation
Table 2L-ornithine hydrochloride is to the influence of ethanol content in the yellow wine fermentation
Embodiment 2
Experimental group is adding the 3rd day adding L-ornithine hydrochloride 2.53g in the 1.5L fermented liquid of yeast for brewing rice wine; Control group 2 is adding yeast for brewing rice wine adding in the 6th day acid urease 33mg/L; Enzyme work this moment is between 750～2500units, and (enzyme activity is 15000～50000units/g) to the urea in fully can the hydrolysis yellow rice wine, and is every at a distance from 2 days sampling analysis; Measure urethanum and alcoholic acid content in the fermented liquid, the result sees table 3 and table 4.The result can know; Add the L-ornithine hydrochloride and be lower than the control group 2 that adds acid urease as urethane ester content in the experimental group of suppressor factor; But two groups ethanol content is about the same; All in 12%～16% scope, the visible suppressor factor that whether adds is that the ethanol content influence is little to the alcoholic strength of yellow rice wine, and the L-ornithine hydrochloride does not influence the generation of alcohol in the brewing process.
Table 3L-ornithine hydrochloride is to the influence of urethane ester content in the yellow wine fermentation
Table 4 table 2L-ornithine hydrochloride is to the influence of ethanol content in the yellow wine fermentation
Claims (8)
1. the brewing method of a yellow rice wine comprises that soaking rice, steamed rice, trickle, the cylinder that falls takes pot, adds Qu Jiashui, fermentation and aftertreatment, is characterized in that: the cylinder that falls is taken pot back the 2nd～6 day interpolation L-ornithine hydrochloride in the fermented liquid.
2. the brewing method of yellow rice wine as claimed in claim 1, it is characterized in that: the addition of said L-ornithine hydrochloride is a fermented liquid gross weight 0.01%～1%.
3. the brewing method of yellow rice wine as claimed in claim 2, it is characterized in that: the addition of said L-ornithine hydrochloride is a fermented liquid gross weight 0.05%～0.5%.
4. the brewing method of yellow rice wine as claimed in claim 1, it is characterized in that: the temperature of said fermentation is 25 ℃～30 ℃, and the time is 25～35 days.
5. the brewing method of yellow rice wine as claimed in claim 1 is characterized in that: in fermented liquid, added the L-ornithine hydrochloride on the 3rd～5 day in fermentation.
6. the brewing method of yellow rice wine as claimed in claim 1; It is characterized in that: the said cylinder that falls is taken pot and after yeast for brewing rice wine and glutinous rice are mixed, be barricaded as the spill nest in jar fermenter; The cylinder that falls is taken pot and in jar fermenter, is added wheat koji and water after 30～40 hours, forms fermented liquid.
7. the brewing method of yellow rice wine as claimed in claim 6, it is characterized in that: the mass percent concentration of said wheat koji in fermented liquid is 5%～15%.
8. the brewing method of yellow rice wine as claimed in claim 6, it is characterized in that: the mass percent concentration of said yeast for brewing rice wine in fermented liquid is 0.1%～0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210293395 CN102787050B (en) | 2012-08-17 | 2012-08-17 | Yellow wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210293395 CN102787050B (en) | 2012-08-17 | 2012-08-17 | Yellow wine brewing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102787050A true CN102787050A (en) | 2012-11-21 |
| CN102787050B CN102787050B (en) | 2013-10-09 |
Family
ID=47152642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210293395 Expired - Fee Related CN102787050B (en) | 2012-08-17 | 2012-08-17 | Yellow wine brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102787050B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102978065A (en) * | 2012-12-05 | 2013-03-20 | 浙江大学 | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine |
| CN103343071A (en) * | 2013-06-03 | 2013-10-09 | 湖州老恒和酒业有限公司 | Production process for yellow rice wine and yellow rice wine |
| CN103382428A (en) * | 2013-06-27 | 2013-11-06 | 池州市立泰黄酒有限公司 | Yellow rice wine preparation technology |
| CN103421644A (en) * | 2013-08-07 | 2013-12-04 | 南通白蒲黄酒有限公司 | Multifunctional yellow wine and preparation process thereof |
| CN104877856A (en) * | 2015-05-12 | 2015-09-02 | 浙江大学 | Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC) |
| CN105505684A (en) * | 2016-01-22 | 2016-04-20 | 浙江大学 | Rice wine brewing method capable of lowering content of ethyl carbamate by means of gallic acid |
| CN105543033A (en) * | 2016-01-22 | 2016-05-04 | 浙江大学 | Rice wine brewing method for reducing content of ethyl carbamate through protocatechuic acid |
| CN109170806A (en) * | 2018-07-25 | 2019-01-11 | 华南农业大学 | A method of it reduces and forms urethanes in fermented food production technology |
| CN110656008A (en) * | 2019-10-24 | 2020-01-07 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62272966A (en) * | 1986-05-22 | 1987-11-27 | Kanto Shinetsu Kokuzeikiyokuchiyou | Production of fermented honey liquor |
| CN101260351A (en) * | 2008-04-17 | 2008-09-10 | 华南理工大学 | Method for brewing exogenous amino acid regulating and controlling fruit wine |
| CN101550401A (en) * | 2009-01-19 | 2009-10-07 | 中国食品发酵工业研究院 | Method for screening yellow wine yeast of high-yield urea |
| CN102161956A (en) * | 2011-03-03 | 2011-08-24 | 浙江古越龙山绍兴酒股份有限公司 | Production method for lowering urea content in yellow wine |
-
2012
- 2012-08-17 CN CN 201210293395 patent/CN102787050B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62272966A (en) * | 1986-05-22 | 1987-11-27 | Kanto Shinetsu Kokuzeikiyokuchiyou | Production of fermented honey liquor |
| CN101260351A (en) * | 2008-04-17 | 2008-09-10 | 华南理工大学 | Method for brewing exogenous amino acid regulating and controlling fruit wine |
| CN101550401A (en) * | 2009-01-19 | 2009-10-07 | 中国食品发酵工业研究院 | Method for screening yellow wine yeast of high-yield urea |
| CN102161956A (en) * | 2011-03-03 | 2011-08-24 | 浙江古越龙山绍兴酒股份有限公司 | Production method for lowering urea content in yellow wine |
Non-Patent Citations (2)
| Title |
|---|
| 夏艳秋等: "谨防黄酒中氨基甲酸乙酯的危害", 《酿酒》 * |
| 姚立华等: "以马铃薯为辅料的黄酒生产工艺研究", 《食品与发酵工业》 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102978065A (en) * | 2012-12-05 | 2013-03-20 | 浙江大学 | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine |
| CN103343071A (en) * | 2013-06-03 | 2013-10-09 | 湖州老恒和酒业有限公司 | Production process for yellow rice wine and yellow rice wine |
| CN103382428A (en) * | 2013-06-27 | 2013-11-06 | 池州市立泰黄酒有限公司 | Yellow rice wine preparation technology |
| CN103421644A (en) * | 2013-08-07 | 2013-12-04 | 南通白蒲黄酒有限公司 | Multifunctional yellow wine and preparation process thereof |
| CN104877856A (en) * | 2015-05-12 | 2015-09-02 | 浙江大学 | Rice wine brewing method using lactobacillus plantarum to degrade ethyl carbamate (EC) |
| CN105543033A (en) * | 2016-01-22 | 2016-05-04 | 浙江大学 | Rice wine brewing method for reducing content of ethyl carbamate through protocatechuic acid |
| CN105505684A (en) * | 2016-01-22 | 2016-04-20 | 浙江大学 | Rice wine brewing method capable of lowering content of ethyl carbamate by means of gallic acid |
| CN105505684B (en) * | 2016-01-22 | 2018-07-17 | 浙江大学 | A kind of yellow wine brewing method reducing ethyl carbamate content using gallic acid |
| CN105543033B (en) * | 2016-01-22 | 2018-07-17 | 浙江大学 | A kind of yellow wine brewing method reducing ethyl carbamate content using protocatechuic acid |
| CN109170806A (en) * | 2018-07-25 | 2019-01-11 | 华南农业大学 | A method of it reduces and forms urethanes in fermented food production technology |
| CN109170806B (en) * | 2018-07-25 | 2022-02-22 | 华南农业大学 | Method for reducing ethyl carbamate formation in fermented food production process |
| CN110656008A (en) * | 2019-10-24 | 2020-01-07 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
| CN110656008B (en) * | 2019-10-24 | 2022-04-26 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102787050B (en) | 2013-10-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102787050B (en) | Yellow wine brewing method | |
| CN102690741B (en) | Brewing method of dry type red rice yellow millet wine | |
| CN102978065A (en) | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine | |
| CN102296021B (en) | Preparation method for flavor blending old vinegar | |
| CN101235347A (en) | Technique for producing health care edible vinegar | |
| CN108251265B (en) | Brewing method of lipid-lowering vinegar | |
| CN106635698B (en) | Fermented holboellia latifolia fruit wine and preparation method thereof | |
| CN102199503A (en) | Novel method for preparing Pu-erh wine | |
| CN104877856B (en) | A kind of yellow wine brewing method of utilization Lactobacillus plantarum degraded urethanes | |
| CN102952663A (en) | Preparation method of fermented germinated brown rice milk beverage | |
| CN105543033B (en) | A kind of yellow wine brewing method reducing ethyl carbamate content using protocatechuic acid | |
| CN106107907A (en) | A kind of Citrus Steamed fish juice | |
| CN112195076A (en) | Brewing process of strong aromatic Chinese spirits | |
| CN105505684B (en) | A kind of yellow wine brewing method reducing ethyl carbamate content using gallic acid | |
| CN104164355A (en) | Liquid fermentation technique of hawthorn vinegar | |
| CN106497734A (en) | The yellow wine brewing method for reducing ethyl carbamate content using Folium Bambosae extract | |
| CN103932148A (en) | Method for preparing soybean sauce by fermenting vinasse | |
| CN103243015A (en) | Table vinegar with antioxidant health care function and preparation method thereof | |
| CN108715779A (en) | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast | |
| Luo et al. | Development of new red mold rice and determination of their properties | |
| CN104845811B (en) | A kind of yellow wine brewing method of utilization Oenococcus Oeni degraded urethanes | |
| KR20160059137A (en) | MANUFACTURE OF FERMENTED Alliumhookeri FROM LACTIC ACID BACTERIA AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST | |
| CN106967567B (en) | Millet and mung bean yellow wine and brewing process thereof | |
| KR100256772B1 (en) | Brewing process of onion wine | |
| CN102533508A (en) | Method for producing Luzhou-flavor liquor |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131009 Termination date: 20160817 |