CN103436411A - Production method of whisky with thick fragrance, herbal fragrance and oak fragrance - Google Patents
Production method of whisky with thick fragrance, herbal fragrance and oak fragrance Download PDFInfo
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- CN103436411A CN103436411A CN2013104236818A CN201310423681A CN103436411A CN 103436411 A CN103436411 A CN 103436411A CN 2013104236818 A CN2013104236818 A CN 2013104236818A CN 201310423681 A CN201310423681 A CN 201310423681A CN 103436411 A CN103436411 A CN 103436411A
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Abstract
The invention discloses a production method of whisky with thick fragrance, herbal fragrance and oak fragrance. According to the production method, a group of medicine and food homology materials is added in sorghum and is a starchiness material which has the effects of tonifying middle-Jiao and Qi, protecting the liver and the stomach, and the like, part of raw materials in the medicine and food homology materials are soaked to extract functional ingredients and then the functional ingredients are subjected to solid-state fermentation distillation. The whisky is prepared by using the steps of storing raw whisky in an oak barrel for a long time in a grading manner, blending and the like. The prepared whisky has the pit fragrance of Luzhou-flavor liquor, the comfortable herbal fragrance and the oak fragrance simultaneously, has the amber colour and lustre, is not turbid after ice is added, and is novel whisky having the effects of protecting the liver and the stomach; a person can sober up quickly.
Description
Technical field
The invention belongs to the production method of brewageing in wine brewing field, particularly a kind of whisky.
Background technology
The human consumer of traditional liquor is subject to darker, the older crowd of traditional Chinese culture edifying.Along with the youngster who pursues new fashion progressively becomes the main body of the society, the whisky of take is representative, and the ardent spirits market outlook with international local flavor can't neglect.Yet traditional whisky only has more single oak aromatising flavour, ester perfume (or spice) is outstanding, and mouthfeel is not plentiful, easily drunk, also for heredity the Chinese Consumer's of white wine mouthfeel hobby like, make the human consumer be absorbed in selectivity and be entangled with, the market requirement is subject to certain inhibition.The whisky that the applicable Chinese's mouthfeel of research and development is used to has far reaching significance.
Summary of the invention
It is a kind of with Chinese sorghum and added the edible source of one group of medicine that purpose of the present invention just is to provide, starchy material with effects such as invigorating the spleen and replenishing QI, liver-protecting and stomach-protectings, employing is soaked solid state fermentation distillation again after the extraction functionality composition to the part material of integration of drinking and medicinal herbs, the operation methods such as oak barrel classification standing storage for former wine, hook tune are produced, there is fragrant, the comfortable medicine perfume (or spice) in the cellar for storing things of aromatic Chinese spirit and the aromatising flavour of oak simultaneously, it is amber that color and luster is, on the rocks not muddy, sober up after drinking fast, there is the novel whisky of certain liver-protecting and stomach-protecting efficacies.
Its technical solution is as follows, and the production method of described whisky comprises the steps:
Step 1, prepare raw material by following weight part: Chinese sorghum 500kg, Gorgon fruit 300kg, root of kudzu vine 80kg, Chinese yam 70kg, Poria cocos 50kg;
Chinese sorghum accounts for 50% of total charging capacity, requires full grains, free from insect pests, rotten without going rotten, and is ground into four or six lobes standby; Gorgon fruit accounts for 30% of charging capacity, requires full grains, free from insect pests, rotten without going rotten, and is ground into four or six lobes standby; The root of kudzu vine, Chinese yam, Poria cocos are the prepared slices of Chinese crude drugs, account for respectively 8%, 7%, 5%, require free from insect pests, rotten without going rotten.
Step 2, get Gorgon fruit 300kg, root of kudzu vine 80kg, Chinese yam 70kg, and Poria cocos 50kg, put into the stainless steel wine tank of capacity 2 kilolitres, adds 65 ° of top grade grain wine 1 kilolitres, 25 ~ 35 ℃ of soaking temperatures, soak time 30d; This step is to use high-quality grain wine to soak the raw material in the edible source of medicine, extracts its functional component: leach wine liquid and the dregs of a decoction after having soaked, the wine liquid of leaching is refrigerated to-5 ℃, carry out natural sedimentation 48 hours, then it is standby to leach wine liquid with smart filter equipment;
Step 3, batching, material moistening: the Chinese sorghum of pulverizing is added to the warm water material moistening of Chinese sorghum amount 40 ~ 45%, then with step 2 in to have soaked the dregs of a decoction mix leached even, batching must be in conjunction with female poor simultaneously, the poor weight ratio of grain is 1:4.5-5.5;
Step 4, loaded steamer, distillation, steaming grain:
During loaded steamer, spread the rice husk after one deck is steamed in clear soup on rice steamer is combed, sprinkle again the poor unstrained spirits bottoming of one deck 3-5 cm thick on rice husk, start logical vapour, after the water boiling, turn steam down, continue loaded steamer; Whole process will be followed exploration steam loaded steamer principle, and vapour pressure will be accomplished " two little one is large ": at the beginning, the rice steamer bottom material is thin for loaded steamer, easily runs vapour and damages wine, and steam consumption is little, and Steam Pressure Control of Circulated is in 0.03Mpa; When the unstrained spirits material is filled in the middle of rice steamer, upper vapour locking power increases, and prevent from pressing vapour, and steam consumption is slightly large; While being filled to fast closing in, logical because of upper and lower vapour road, damage wine for avoiding running vapour, steam consumption should be little, is beneficial to slow fire distillation; Loaded steamer requires to accomplish " light, loose, thin, even, flat, standard ", gently goes up, loose, thinly spreads, even paving, tiling, lid vapour standard; The whole loaded steamer time is controlled at 25-35 minute, and middle loaded steamer is slightly slow, when being filled to fast closing in, can accelerate a little; Install the little scraper plate of rear use poor unstrained spirits is spread in low limit high, middle part is lower than surrounding edge 4-5 centimetre, then shrouding disc, connect vapour guide, fills with sealing water, prepares to connect wine; Must stream wine in 5 minutes after shrouding disc.
The principle of distillation is: slow steam flow wine, large decatize grain.Stream wine will be accomplished slow fire stream wine, stream wine vapour pressure≤0.01Mpa, and stream wine temperature is controlled at 25-28 ℃, and stream wine speed is advisable in the 1.5-3 kg/minute, stream about 15-20 minute of wine time.
After stream wine " docking ", add immediately high flame and steam grain, to reach the purpose of starch pasting and reduction acidity; Start to finish to steaming grain from shrouding disc, be generally about 60 minutes, steam the grain vapour pressure and generally rest in the 0.11Mpa left and right.The steamed standard of grain unstrained spirits is: ripe and not sticky, interior without giving birth to the heart; Both well done, do not play again pimple.
Step 5 goes out rice steamer, proportioning water, airing, spreads song:
1), after steaming grain, go out in time rice steamer; Go out rice steamer grain unstrained spirits and be poured on air blast curtain bed, closing heap in echelon, is then sprinkled the hot water more than 85 ℃ in water grain than the ratio of 75-90% in the above, and water gaging will be splashed evenly, and then piles up vexed heap 10-15 minute, makes starch absorb moisture further gelatinization as far as possible.
2, piling poor unstrained spirits after vexed, evenly to be taped against with spade the bed that dries in the air upper, and thickness is wanted evenly, and then opening gas blower, to start drum cool, and the cool limit of snare drum turns, and breaks up pimple, and temperature drop to be measured is during to lower Qu Wendu, and airing finishes.Lower Qu Wendu outline, higher than pit entry temperature, exceeds 3-4 ℃ winter, and other season and pit entry temperature maintain an equal level.The poor unstrained spirits temperature difference on curtain≤2 ℃, wants many air blast to turn summer more, will lack air blast winter and turn more.
3), to accomplish the low paving that sprinkles evenly, minimizing dust collector while spreading song.First 3 times of grains of the grain to Daqu and Daqu are turned evenly, then it evenly is sprinkling upon above poor unstrained spirits, then turned, after bent unstrained spirits fully mixes, draw entrucking in and enter cellar for storing things, will dry in the air bed and poor unstrained spirits cleaning on every side clean simultaneously.
Step 6 enters cellar for storing things, Feng Jiao, Jiao Chi management:
Grain grain wants layering to enter pond, has often entered a large short, bristly hair or beard and will shakeout and track tramping, and that gets that 3 points plug every layer of thermometer measure enters the pond temperature.Entering the pond temperature standard is: ground temperature below 20 ℃ the time, is 17-20 ℃; Ground temperature more than 20 ℃ the time, maintains an equal level with ground temperature.Must track tramping Jiao Chi after entering full grain grain, spread the ripe rice husk of one deck or use the bamboo chip interval, then do a rice steamer red wine dregs and cover on the grain grain and track tramping bat light.After red wine dregs has entered, with stepping on gentle ripe pit sealing mud envelope cellar for storing things, the thick 8-10 centimetre of pit sealing mud, seal the rear instrument troweling of using, and then covers plastics film, and surrounding is tight the plastics film sealing pressing with pit sealing mud;
Step 7, the oak barrel storage and aging; Adopt the high-quality oak barrel, every barrel of volume 500 kilolitres; Get and freeze leaching wine liquid 200 kilolitres after cold filtration and add top grade wine 200 kilolitres (being 65 ° of %voL) of distilling after the schlempe solid state fermentation, pour in oak barrel, underground storage wine warehouse temperature remains between 15 ~ 25 °, stores more than 3 years.
Step 8, allotment: the wine after storing maturation, to requirements such as alcoholic strengths, press sense organ and physical and chemical index allotment according to market, the harmony that reaches color is plentiful.
Wine sensory evaluation and physical and chemical index that the present invention makes are as follows:
1, sensory evaluation:
2, physical and chemical index:
ethyl hexanoate 0.80 ~ 2.80g/L.
The present invention has following features:
1, on production method, a, part is contained to nourishing function starch-containing abundant raw material (root of kudzu vine, Poria cocos etc.) again, first with the top grade grain wine, dissolve its functional component of lixiviate, then residuum is carried out to solid state fermentation alcoholic liquor again, extract more fully thoroughly its effective constituent.B, Production of Luzhou-flavor Liquor technique and whisky part technique are merged mutually.By the solid-state continuous grain fermentation in the mud cellar for storing things of various types of grain raw material, than traditional whisky, use single grain liquid fermentation to contain abundant ethyl hexanoate and more multifarious aroma-producing substance.Mixed-steaming and mixed-heating (steaming the raw material of next one when steaming wine) technique, make the cereal fragrance of wine more outstanding.
2, product has the sweet-smelling of aromatic Chinese spirit simultaneously, and the medicine perfume (or spice) and the oak flavor that make the people comfortable are arranged again, and harmony is unified.
3, color and luster is amber, on the rocks add after water not muddy.
4, contain the nutritive ingredient that flavonoid and puerarin etc. have nourishing function, there is the liver-protecting and stomach-protecting function, after drinking not dry, do not have a headache, sober up fast.
Embodiment
One, ingredient requirement, proportioning.
Chinese sorghum accounts for 50% of total charging capacity, requires full grains, free from insect pests, rotten without going rotten, and is ground into four or six lobes standby.
Gorgon fruit accounts for 30% of charging capacity, requires full grains, free from insect pests, rotten without going rotten, and is ground into four or six lobes standby.The root of kudzu vine, Chinese yam, Poria cocos are the prepared slices of Chinese crude drugs, account for respectively 8%, 7%, 5%, require free from insect pests, rotten without going rotten.
Two, at first the part medicine is eaten the raw material use high-quality grain wine immersion in source, extract its functional component: get Gorgon fruit 300kg, root of kudzu vine 80kg, Chinese yam 70kg, Poria cocos 50kg, put into the stainless steel wine tank of capacity 2 kilolitres, add 65 ° of top grade grain wine 1 kilolitres, 25 ~ 35 ℃ of soaking temperatures, soak time 30d.
After completing, immersion leaches wine liquid and the dregs of a decoction.The wine liquid of leaching is refrigerated to-5 ℃, carries out natural sedimentation 48 hours, then it is standby to leach wine liquid with smart filter equipment.
Three, batching, material moistening: by the proportioning raw materials requirement: Chinese sorghum 500kg,, Gorgon fruit 300kg, root of kudzu vine 80kg, Chinese yam 70kg, Poria cocos 50kg(Gorgon fruit, the root of kudzu vine, Chinese yam, Poria cocos are weighing before soaking).The Chinese sorghum of pulverizing is added to the warm water material moistening of Chinese sorghum amount 40 ~ 45%, then with to have soaked the dregs of a decoction mix leached even.Batching must be in conjunction with female grain simultaneously, and the grain grain is than being 1:4.5-5.5.
Four, loaded steamer, distillation, steaming grain:
1, before loaded steamer, at first will check that whether residual water is clean, and add enough residual waters, liquid level is wanted the submergence vapour pipe.Steam wine tail, yellow water (with the distillation of face grain) if need back, first wine tail, yellow water are poured in end pot.During loaded steamer, spread the rice husk after one deck is steamed in clear soup on rice steamer is combed, sprinkle again the poor unstrained spirits bottoming of one deck 3-5 cm thick on rice husk, start logical vapour, after the water boiling, turn steam down, continue loaded steamer.Whole process will be followed exploration steam loaded steamer principle, and vapour pressure will be accomplished " two little one is large ": at the beginning, the rice steamer bottom material is thin for loaded steamer, easily runs vapour and damages wine, and steam consumption is little, and Steam Pressure Control of Circulated is in 0.03Mpa; When the unstrained spirits material is filled in the middle of rice steamer, upper vapour locking power increases, and prevent from pressing vapour, and steam consumption is slightly large; While being filled to fast closing in, logical because of upper and lower vapour road, damage wine for avoiding running vapour, steam consumption should be little, is beneficial to slow fire distillation.Loaded steamer requires to accomplish " light, loose, thin, even, flat, standard ", gently goes up, loose, thinly spreads, even paving, tiling, lid vapour standard.The whole loaded steamer time is controlled at 25-35 minute, and middle loaded steamer is slightly slow, when being filled to fast closing in, can accelerate a little.Install the little scraper plate of rear use poor unstrained spirits is spread in low limit high, middle part is lower than surrounding edge 4-5 centimetre, then shrouding disc, connect vapour guide, fills with sealing water, prepares to connect wine.Must stream wine in 5 minutes after shrouding disc.
2, the principle of distillation is: slow steam flow wine, large decatize grain.Stream wine will be accomplished slow fire stream wine, stream wine vapour pressure≤0.01Mpa, and stream wine temperature is controlled at 25-28 ℃, and stream wine speed is advisable in the 1.5-3 kg/minute, stream about 15-20 minute of wine time.First win 0.5 kilogram of foreshot, then according to vinosity situation amount quality picking wine.
3, after stream wine " docking ", add immediately high flame and steam grain, to reach the purpose of starch pasting and reduction acidity.Under normal circumstances, from shrouding disc, start to finish to steaming grain, be generally about 60 minutes, steam the grain vapour pressure and generally rest in the 0.11Mpa left and right.The steamed standard of grain unstrained spirits is: ripe and not sticky, interior without giving birth to the heart; Both well done, do not play again pimple.
Five, go out rice steamer, proportioning water, airing, spread song:
1, go out in time rice steamer after steaming grain.Go out rice steamer grain unstrained spirits and be poured on air blast curtain bed, closing heap in echelon, is then sprinkled the hot water more than 85 ℃ in water grain than the ratio of 75-90% in the above, and water gaging will be splashed evenly, and then piles up vexed heap 10-15 minute, makes starch absorb moisture further gelatinization as far as possible.
2, piling poor unstrained spirits after vexed, evenly to be taped against with spade the bed that dries in the air upper, and thickness is wanted evenly, and then opening gas blower, to start drum cool, and the cool limit of snare drum turns, and breaks up pimple, and temperature drop to be measured is during to lower Qu Wendu, and airing finishes.Lower Qu Wendu outline, higher than pit entry temperature, exceeds 3-4 ℃ winter, and other season and pit entry temperature maintain an equal level.The poor unstrained spirits temperature difference on curtain≤2 ℃, wants many air blast to turn summer more, will lack air blast winter and turn more.
To accomplish the low paving that sprinkles evenly while 3, spreading song, reduce dust collector.First 3 times of grains of the grain to Daqu and Daqu are turned evenly, then it evenly is sprinkling upon above poor unstrained spirits, then turned, after bent unstrained spirits fully mixes, draw entrucking in and enter cellar for storing things, will dry in the air bed and poor unstrained spirits cleaning on every side clean simultaneously.
Six, enter cellar for storing things, Feng Jiao, Jiao Chi management:
1, first that the Jiao Chi cleaning is clean, at the bottom of thoroughly cleaning Chi Kou, wall and pond, the wine unstrained spirits sticked on pool wall is cleaned out, then wine tail, koji powder are splashed equably at pond, cellar for storing things wall approximately in right amount, and remainder sprinkles in bottom, pond, cellar for storing things.
2, grain grain wants layering to enter pond, has often entered a large short, bristly hair or beard and will shakeout and track tramping, and that gets that 3 points plug every layer of thermometer measure enters the pond temperature.Entering the pond temperature standard is: ground temperature below 20 ℃ the time, is 17-20 ℃; Ground temperature more than 20 ℃ the time, maintains an equal level with ground temperature.Must track tramping Jiao Chi after entering full grain grain, spread the ripe rice husk of one deck or use the bamboo chip interval, then do a rice steamer red wine dregs and cover on the grain grain and track tramping bat light.After red wine dregs has entered, with stepping on gentle ripe pit sealing mud envelope cellar for storing things, the thick 8-10 centimetre of pit sealing mud, seal the rear instrument troweling of using, and then covers plastics film, and surrounding is tight the plastics film sealing pressing with pit sealing mud.
Seven, oak barrel storage and aging.Adopt the high-quality oak barrel of imported from America, every barrel of volume 500 kilolitres.Get and freeze leaching wine liquid 200 kilolitres after cold filtration and add top grade wine 200 kilolitres (being 65 ° of %voL) of distilling after the schlempe solid state fermentation, pour in oak barrel, underground storage wine warehouse temperature remains between 15 ~ 25 °, stores more than 3 years.
Eight, allotment: the wine after storing maturation, to requirements such as alcoholic strengths, press sense organ and physical and chemical index allotment according to market, the harmony that reaches color is plentiful.
Claims (1)
1. a production method that simultaneously has the whisky of giving off a strong fragrance, medicine perfume (or spice) and oak flavor, comprise the steps:
Step 1, prepare raw material by following weight part: Chinese sorghum 500kg, Gorgon fruit 300kg, root of kudzu vine 80kg, Chinese yam 70kg, Poria cocos 50kg;
Chinese sorghum accounts for 50% of total charging capacity, requires full grains, free from insect pests, rotten without going rotten, and is ground into four or six lobes standby; Gorgon fruit accounts for 30% of charging capacity, requires full grains, free from insect pests, rotten without going rotten, and is ground into four or six lobes standby; The root of kudzu vine, Chinese yam, Poria cocos are the prepared slices of Chinese crude drugs, account for respectively 8%, 7%, 5%, require free from insect pests, rotten without going rotten;
Step 2, get Gorgon fruit 300kg, root of kudzu vine 80kg, Chinese yam 70kg, and Poria cocos 50kg, put into the stainless steel wine tank of capacity 2 kilolitres, adds 65 ° of top grade grain wine 1 kilolitres, 25 ~ 35 ℃ of soaking temperatures, soak time 30d; This step is to use high-quality grain wine to soak the raw material in the edible source of medicine, extracts its functional component: leach wine liquid and the dregs of a decoction after having soaked, the wine liquid of leaching is refrigerated to-5 ℃, carry out natural sedimentation 48 hours, then it is standby to leach wine liquid with smart filter equipment;
Step 3, batching, material moistening: the Chinese sorghum of pulverizing is added to the warm water material moistening of Chinese sorghum amount 40 ~ 45%, then with step 2 in to have soaked the dregs of a decoction mix leached even, batching must be in conjunction with female poor simultaneously, the poor weight ratio of grain is 1:4.5-5.5;
Step 4, loaded steamer, distillation, steaming grain:
During loaded steamer, spread the rice husk after one deck is steamed in clear soup on rice steamer is combed, sprinkle again the poor unstrained spirits bottoming of one deck 3-5 cm thick on rice husk, start logical vapour, after the water boiling, turn steam down, continue loaded steamer; Whole process will be followed exploration steam loaded steamer principle, and vapour pressure will be accomplished " two little one is large ": at the beginning, the rice steamer bottom material is thin for loaded steamer, easily runs vapour and damages wine, and steam consumption is little, and Steam Pressure Control of Circulated is in 0.03Mpa; When the unstrained spirits material is filled in the middle of rice steamer, upper vapour locking power increases, and prevent from pressing vapour, and steam consumption is slightly large; While being filled to fast closing in, logical because of upper and lower vapour road, damage wine for avoiding running vapour, steam consumption should be little, is beneficial to slow fire distillation; Loaded steamer requires to accomplish " light, loose, thin, even, flat, standard ", gently goes up, loose, thinly spreads, even paving, tiling, lid vapour standard; The whole loaded steamer time is controlled at 25-35 minute, and middle loaded steamer is slightly slow, when being filled to fast closing in, can accelerate a little; Install the little scraper plate of rear use poor unstrained spirits is spread in low limit high, middle part is lower than surrounding edge 4-5 centimetre, then shrouding disc, connect vapour guide, fills with sealing water, prepares to connect wine; Must flow wine in 5 minutes after shrouding disc;
The principle of distillation is: slow steam flow wine, large decatize grain;
Stream wine will be accomplished slow fire stream wine, stream wine vapour pressure≤0.01Mpa, and stream wine temperature is controlled at 25-28 ℃, and stream wine speed is advisable in the 1.5-3 kg/minute, stream about 15-20 minute of wine time;
After stream wine " docking ", add immediately high flame and steam grain, to reach the purpose of starch pasting and reduction acidity; Start to finish to steaming grain from shrouding disc, be generally about 60 minutes, steam the grain vapour pressure and generally rest in the 0.11Mpa left and right;
The steamed standard of grain unstrained spirits is: ripe and not sticky, interior without giving birth to the heart; Both well done, do not play again pimple;
Step 5 goes out rice steamer, proportioning water, airing, spreads song:
1), after steaming grain, go out in time rice steamer; Go out rice steamer grain unstrained spirits and be poured on air blast curtain bed, closing heap in echelon, is then sprinkled the hot water more than 85 ℃ in water grain than the ratio of 75-90% in the above, and water gaging will be splashed evenly, and then piles up vexed heap 10-15 minute, makes starch absorb moisture further gelatinization as far as possible;
2), piling poor unstrained spirits after vexed, evenly to be taped against with spade the bed that dries in the air upper, thickness is wanted evenly, then opening gas blower, to start drum cool, the cool limit of snare drum turns, and breaks up pimple, temperature drop to be measured is during to lower Qu Wendu, airing finishes;
Lower Qu Wendu outline, higher than pit entry temperature, exceeds 3-4 ℃ winter, and other season and pit entry temperature maintain an equal level;
The poor unstrained spirits temperature difference on curtain≤2 ℃, wants many air blast to turn summer more, will lack air blast winter and turn more;
3), to accomplish the low paving that sprinkles evenly, minimizing dust collector while spreading song;
First 3 times of grains of the grain to Daqu and Daqu are turned evenly, then it evenly is sprinkling upon above poor unstrained spirits, then turned, after bent unstrained spirits fully mixes, draw entrucking in and enter cellar for storing things, will dry in the air bed and poor unstrained spirits cleaning on every side clean simultaneously;
Step 6 enters cellar for storing things, Feng Jiao, Jiao Chi management:
Grain grain wants layering to enter pond, has often entered a large short, bristly hair or beard and will shakeout and track tramping, and that gets that 3 points plug every layer of thermometer measure enters the pond temperature;
Entering the pond temperature standard is: ground temperature below 20 ℃ the time, is 17-20 ℃; Ground temperature more than 20 ℃ the time, maintains an equal level with ground temperature;
Must track tramping Jiao Chi after entering full grain grain, spread the ripe rice husk of one deck or use the bamboo chip interval, then do a rice steamer red wine dregs and cover on the grain grain and track tramping bat light;
After red wine dregs has entered, with stepping on gentle ripe pit sealing mud envelope cellar for storing things, the thick 8-10 centimetre of pit sealing mud, seal the rear instrument troweling of using, and then covers plastics film, and surrounding is tight the plastics film sealing pressing with pit sealing mud;
Step 7, the oak barrel storage and aging; Adopt the high-quality oak barrel, every barrel of volume 500 kilolitres; Get and freeze leaching wine liquid 200 kilolitres after cold filtration and add top grade wine 200 kilolitres (being 65 ° of %voL) of distilling after the schlempe solid state fermentation, pour in oak barrel, underground storage wine warehouse temperature remains between 15 ~ 25 °, stores more than 3 years;
Step 8, allotment: the wine after storing maturation, to requirements such as alcoholic strengths, press sense organ and physical and chemical index allotment according to market, the harmony that reaches color is plentiful.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103952255A (en) * | 2014-04-30 | 2014-07-30 | 遵义市黔宴酒业有限责任公司 | Brewing method of fruity Maotai flavor red bayberry wine |
| CN104371884A (en) * | 2014-12-04 | 2015-02-25 | 四川蓝剑酿酒有限公司 | Fermentation technique for base liquor of mixed liquor |
| CN105936865A (en) * | 2016-06-27 | 2016-09-14 | 泸州白酒庄园酿酒有限责任公司 | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor |
| CN106893661A (en) * | 2017-03-24 | 2017-06-27 | 山东三茵威士忌有限公司 | A kind of production method of solid-state Chinese style whiskey |
| CN108410658A (en) * | 2018-06-12 | 2018-08-17 | 庄臣酿酒（福建）有限公司 | A kind of method of sorghum brewing whiskey |
| CN111548882A (en) * | 2020-06-18 | 2020-08-18 | 劲牌有限公司 | Flavor health-preserving whisky and preparation method thereof |
| CN115558567A (en) * | 2022-10-17 | 2023-01-03 | 成都中医药大学 | Fermented wine prepared from medicinal and edible medicinal materials and its preparation method |
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| CN103952255B (en) * | 2014-04-30 | 2016-05-25 | 遵义市黔宴酒业有限责任公司 | A kind of brewing method of fruity sauce sweet gale wine |
| CN104371884A (en) * | 2014-12-04 | 2015-02-25 | 四川蓝剑酿酒有限公司 | Fermentation technique for base liquor of mixed liquor |
| CN105936865A (en) * | 2016-06-27 | 2016-09-14 | 泸州白酒庄园酿酒有限责任公司 | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor |
| CN106893661A (en) * | 2017-03-24 | 2017-06-27 | 山东三茵威士忌有限公司 | A kind of production method of solid-state Chinese style whiskey |
| CN108410658A (en) * | 2018-06-12 | 2018-08-17 | 庄臣酿酒（福建）有限公司 | A kind of method of sorghum brewing whiskey |
| CN111548882A (en) * | 2020-06-18 | 2020-08-18 | 劲牌有限公司 | Flavor health-preserving whisky and preparation method thereof |
| CN115558567A (en) * | 2022-10-17 | 2023-01-03 | 成都中医药大学 | Fermented wine prepared from medicinal and edible medicinal materials and its preparation method |
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Application publication date: 20131211 |