CN104312851B - A kind of white wine gradient blends production technique - Google Patents
A kind of white wine gradient blends production technique Download PDFInfo
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- CN104312851B CN104312851B CN201410367692.3A CN201410367692A CN104312851B CN 104312851 B CN104312851 B CN 104312851B CN 201410367692 A CN201410367692 A CN 201410367692A CN 104312851 B CN104312851 B CN 104312851B
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Abstract
The invention discloses a kind of white wine gradient and blend production technique, the present invention, by twice degree of falling of highly former wine, twice seasoning, contrasts with disposable directly degree of falling, effectively can reduce the loss of wine body flavour substances, make wine body more can keep original style and typicalness, improve the quality of products.
Description
Technical field
The present invention relates to liquor production technical field, particularly a kind of white wine gradient blends production technique.
Background technology
China white wine divides in order to 12 large odor types: Luzhou-flavor, scent type, aromatic type, rice-fragrant type, sesame-flavor, hold concurrently odor type, Laobaigan-flavour, phoenix odor type, medicine odor type, fermented soya beans, salted or other wise odor type, special type, strong fragrant odor type.The white wine of China is well-known with its colourful odor type style, and its special production technique is more taken the course of its own in world's Brewing industry.White wine wine degree is general all more than 40 degree, but has the low alcohol white spirit of less than 40 degree at present.
Low alcohol white spirit be by former wine or base wine through adding slurry dilution, turbidity removal, hook tune form, and the bent wine alcoholic strength that general technology distills out is all at more than 60%vol, and therefore, the amount of water of low alcohol accounts for more than 50% of finished wine cumulative volume substantially.At present, low alcohol white spirit be all mainly turbidity removal after highly former wine or base wine once add slurry degree of falling, hook tune form.This certainly will cause high, the water-soluble low material of alcohol dissolubility in wine body separate out and produce muddy or flocks, and particularly when alcoholic strength drops to below 40%vol, the appearance of white opacity thing is more obvious.Material that is muddy or precipitation has the higher fatty acid ethyl esterses such as ethyl palmitate, ethyl oleate, ethyl linoleate to cause low alcohol to occur, also has some potato spirit and other ester class, acids etc. more than 70 to plant material, but mainly front 3 kinds of higher fatty acid ethyl esterses.At present, the method that process low alcohol produces white opacity, loss of gloss, flocks etc. conventional has the methods such as distillation, freezing and filtering and absorption, and wherein absorption method uses extensively, and sorbing material has Mierocrystalline cellulose, diatomite, starch and gac etc.
After high spirit adds slurry degree of falling, wherein each kind of trace ingredients also correspondingly reduces concentration, and along with the reduction of wine degree, the relative content of trace ingredients also reduces thereupon, Van der Waals force therebetween, dipole hydrogen bond association power etc. will change, and certainly will destroy the effects such as the original balance of wine body, coordination, buffering.So after highly former wine adds the turbidity removal of slurry degree of falling, the aroma component concentration of white wine also decreases, cause that fragrance is flat, taste is thin and short, this just must be solved by blending and tasting, and this is the important step during low alcohol is produced.
Summary of the invention
The object of the present invention is to provide a kind of white wine gradient to blend production technique, effectively can reduce the loss of wine body flavour substances, make wine body more can keep original style and typicalness, improve the quality of products.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of white wine gradient blends production technique, comprises the steps:
(1) once degree of falling: after former to Strong-flavor spirit base, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and distilled spirit with sesame flavour wine combination, addition water degree of falling obtains once degree of falling wine to 52-55%vol;
(2) seasonings: add a flavouring wine seasoning in once degree of falling wine, the cycle of a seasoning is at 7-10 days;
A seasoning carries out precision work and art processing to once degree of falling wine (base liquor) exactly, with the flavouring wine of minute quantity, makes up once degree of falling wine (base liquor) defect on fragrance and taste, makes its product substantially meet irises and orchids aromatic white spirit target level of product quality.
(3) secondary degree of falling: addition water degree of falling obtains secondary degree of falling wine to 38-42%vol in the wine after a seasoning;
(4) clarify, filter: in secondary degree of falling wine, add finings clarification 36-48h, then adopt diatomite filter to filter clarification;
After adding slurry degree of falling, a large amount of white opacity thing is separated out in wine body, buying is adopted to carry out clarification turbidity removal from the efficient finings of Xi'an mineralising institute SX-865 low alcohol white spirit to wine body, the consumption of finings is the 0.015%-0.02% of secondary degree of falling wine weight, settling time is best at 36-48h, and wine body sense organ local flavor keeps more complete.
(5) secondary seasoning: process in rear secondary degree of falling wine to step (4) and add the seasoning of secondary seasoning wine, the cycle of secondary seasoning is at 14-20 days;
Secondary seasoning carries out seasoning again to secondary degree of falling wine (base liquor that low alcohol has been clarified) exactly, the flavouring wine that complicated ingredient content is high is utilized to add by a small amount of the mixing ratio changing various fragrance ingredient in secondary degree of falling wine, by constraining, buffering or the effect such as coordination, balance the quantity relative ratio relationship between each composition, to reach the feature of irises and orchids aromatic white spirit.
(6) aging, filling: the wine after secondary seasoning to be left standstill storage more than 1 year, then carry out filling production.
As preferably, in step (1), the volume proportion of the former wine combination of Strong-flavor spirit base, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and distilled spirit with sesame flavour is: Strong-flavor spirit base 63-67%, the former wine 11-15% of Maotai-flavor liquor, the former wine 8-10% of mixed-flavouring liquor, the former wine 12-14% of distilled spirit with sesame flavour, summation is 100%.
As preferably, in step (1), Strong-flavor spirit base, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and the former wine of distilled spirit with sesame flavour are the old white wine of 3-5.
As preferably, in step (2), a flavouring wine comprises high-ester flavouring wine (commercially available), continuous soft flavouring wine (the continuous soft flavouring wine of Yanghe River compound, commercially available), tart flavour flavouring wine (commercially available) and refreshing type flavouring wine (commercially available), the consumption of high-ester flavouring wine is the 1-1.2 ‰ of once degree of falling wine volume, the consumption of continuous soft flavouring wine is the 2-2.3 ‰ of once degree of falling wine volume, the consumption of tart flavour flavouring wine is the 0.5-0.7 ‰ of once degree of falling wine volume, and the consumption of refreshing type flavouring wine is the 3-3.5 ‰ of once degree of falling wine volume.The combination and the add-on that control a various flavouring wine are extremely important, and this can make up once degree of falling wine (base liquor) defect on fragrance and taste, make its product substantially meet irises and orchids aromatic white spirit target level of product quality.
High-ester flavouring wine can set off by contrast wine body note gas and balance acid and ester.Continuous soft flavouring wine can improve the continuous flexibility of wine body, and mouthfeel is refreshing clean.Tart flavour flavouring wine can find acid ester balance place, improves sophistication.Refreshing type flavouring wine gives time sweet sense of this back segment of wine body.
As preferably, in step (4), the consumption of finings is the 0.015%-0.02% of secondary degree of falling wine weight.
As preferably, in step (5), the seasoning of secondary seasoning wine comprises the fragrant flavouring wine (commercially available) of grain, stores fragrant flavouring wine (commercially available), sauce perfume flavouring wine (commercially available) and delicate fragrance flavouring wine (fen-flavor type white spirit flavouring wine, commercially available), the fragrant flavouring wine consumption of grain is the 1-1.2 ‰ of secondary degree of falling wine volume, store the 5-5.3 ‰ that fragrant flavouring wine consumption is secondary degree of falling wine volume, the fragrant flavouring wine consumption of sauce is the 2-2.4 ‰ of secondary degree of falling wine volume, and delicate fragrance flavouring wine consumption is the 6.2-6.5 ‰ of secondary degree of falling wine volume.The combination and the add-on that control various secondary seasoning wine are extremely important, this can change the mixing ratio of various fragrance ingredient in secondary degree of falling wine, by constraining, buffering or the effect such as coordination, balance the quantity relative ratio relationship between each composition, to reach the feature of irises and orchids aromatic white spirit.
The fragrant flavouring wine of grain can increase wine body grain perfume and Chen Xiang, improves the balance of the fragrance of wine body.Storing fragrant flavouring wine can make wine body store fragrant giving prominence to, and sweet sense well.The fragrant flavouring wine of sauce can make wine body sauce fragrant graceful, fine and smooth good.Delicate fragrance flavouring wine can make wine body refreshing clean, blurts out.
As preferably, before step (6) is filling, adopt the membrane filtration removal of impurities of 0.25 μm-0.45 μm, aperture.Issuable impurity in transfer process is stored in mainly for filtering.
As preferably, described in step (1) and step (3), pulp-water is the pure water of specific conductivity at below 5S/m.
The invention has the beneficial effects as follows: by twice degree of falling to highly former wine, twice seasoning, contrast with disposable directly degree of falling, effectively can reduce the loss of wine body flavour substances, make wine body more can keep original style and typicalness, improve the quality of products.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the ordinary method of this area.
The Strong-flavor spirit base that the present invention uses, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and the former wine of distilled spirit with sesame flavour are all purchased from Zhejiang Zhizhonghe Liquor Co., Ltd, and its alcoholic strength of white spirit original wine that the present invention uses is all at 55-65 °.
The pulp-water that the present invention uses is for specific conductivity is at the pure water of below 5S/m.
Embodiment 1:
42%vol liquor production example:
The index request of wine body design:
Organoleptic requirements: sesame spiciness is strongly fragrant, sesame rhythm is elegant, alcohol continuous soft and fine, Chen Ya is mellow and full, pleasant impression is long.
Physicochemical requirements:
| Project | Top grade |
| Alcoholic strength, %vol | 42.0 |
| Total acid (with acetometer), g/L >= | 1.00 |
| Total ester (in ethyl acetate), g/L >= | 2.00 |
Concrete steps:
(1) once degree of falling:
Former wine assembled scheme: by volume proportioning, Strong-flavor spirit base 67%(3 is old, alcoholic strength 62.5 °), 11%(3 is old for Maotai-flavor liquor former wine, alcoholic strength 59.4 °), 8%(3 is old for mixed-flavouring liquor former wine, alcoholic strength 63.4 °), 14%(3 is old for distilled spirit with sesame flavour former wine, alcoholic strength 66.5 °).
After former wine combination, addition water degree of falling obtains once degree of falling wine to 55%vol.
(2) seasonings: add a flavouring wine seasoning in once degree of falling wine, one time flavouring wine comprises high-ester flavouring wine (commercially available), continuous soft flavouring wine (the continuous soft flavouring wine of Yanghe River compound, commercially available), tart flavour flavouring wine (commercially available) and refreshing type flavouring wine (commercially available), the consumption of high-ester flavouring wine is 1 ‰ of once degree of falling wine volume, the consumption of continuous soft flavouring wine is once degree of falling wine volume 2.3 ‰, the consumption of tart flavour flavouring wine is 0.5 ‰ of once degree of falling wine volume, the consumption of refreshing type flavouring wine is 3 ‰ of once degree of falling wine volume, a seasoning divides two stages, first stage first uses high-ester flavouring wine, continuous soft flavouring wine and the seasoning of tart flavour flavouring wine, the refreshing type flavouring wine seasoning of subordinate phase, the cycle of a seasoning is about 7 days, allows the physics of wine body and chemical transformation balance.
(3) secondary degree of falling: addition water degree of falling obtains secondary degree of falling wine to 42%vol in the wine after a seasoning.
(4) clarify, filter: in secondary degree of falling wine, add finings (purchased from the efficient finings of Xi'an mineralising institute SX-865 low alcohol white spirit) clarify 36h, the consumption of finings is 0.015% of secondary degree of falling wine weight, then adopt diatomite filter to filter clarification.
(5) secondary seasoning: process in rear secondary degree of falling wine to step (4) and add the seasoning of secondary seasoning wine, the seasoning of secondary seasoning wine comprises the fragrant flavouring wine (commercially available) of grain, store fragrant flavouring wine (commercially available), the fragrant flavouring wine (commercially available) of sauce and delicate fragrance flavouring wine (fen-flavor type white spirit flavouring wine, commercially available), the fragrant flavouring wine consumption of grain is 1 ‰ of secondary degree of falling wine volume, store that fragrant flavouring wine consumption is secondary degree of falling wine volume 5.3 ‰, the fragrant flavouring wine consumption of sauce is 2 ‰ of secondary degree of falling wine volume, delicate fragrance flavouring wine consumption is 6.2 ‰ of secondary degree of falling wine volume, secondary seasoning divides three phases, first stage is with the fragrant flavouring wine seasoning of grain, the subordinate phase fragrant flavouring wine in cellar for storing things and the fragrant flavouring wine seasoning of sauce, phase III is with the seasoning of delicate fragrance flavouring wine, the cycle of secondary seasoning is about 14 days, the physics of wine body and chemical transformation is allowed to balance.
(6) aging, filling: the wine after secondary seasoning to be left standstill storage more than 1 year, adopt the membrane filtration removal of impurities of 0.45 μm, aperture to carry out filling production again.
The present invention compares with the blending process of conventional once degree of falling, and its result is as follows:
table 1 sensory evaluation result
| Comment | |
| Once degree of falling | Sesame spiciness is strongly fragrant, sesame rhythm Shu Ya, alcohol and silk floss is soft, tail remainder is long |
| The present invention | Sesame spiciness is strongly fragrant, sesame rhythm is elegant, alcohol continuous soft and fine, Chen Ya is mellow and full, pleasant impression is long |
table 2 routine analysis
| Testing index | Once degree of falling | The present invention |
| Total acid (with acetometer, g/L) | 1.31 | 1.17 |
| Total ester (in ethyl acetate, g/L) | 2.78 | 2.88 |
table 3 chromatogram framework ingredient result: (g/l)
| Ingredient names | Once degree of falling | The present invention |
| Acetal | 0.114403 | 0.13147 |
| Ethyl acetate | 1.13162 | 1.28269 |
| Ethyl butyrate | 0.160486 | 0.161527 |
| Propyl alcohol | 0.320412 | 0.386138 |
| Isopropylcarbinol | 0.109107 | 0.123284 |
| Valeric acid ethylester | 0.029174 | 0.0294431 |
| Primary isoamyl alcohol | 0.308903 | 0.344975 |
| Ethyl hexanoate | 0.802837 | 0.795046 |
| Oil of cognac | 0.01061 | 0.0102577 |
| Ethyl lactate | 1.65624 | 1.64988 |
| Ethyl octylate | 0.010586 | 0.0119432 |
| Caproic acid | 0.305731 | 0.315239 |
| Total amount | 4.960109 | 5.241893 |
Sum up: through judging sensory evaluation and the physics and chemistry chromatographic comparison (see table 1-table 3) of group, production technique of the present invention is used in low alcohol white spirit, effectively can reduce the loss of wine body flavour substances, compared with directly reducing, wine body more can keep original style and typicalness, improves the quality of products.
Embodiment 2:
38%vol liquor production example:
The index request of wine body design:
Organoleptic requirements: sesame spiciness is strongly fragrant, sesame rhythm is elegant, alcohol continuous soft and fine, Chen Ya is mellow and full, pleasant impression is long.
Physicochemical requirements:
| Project | Top grade |
| Alcoholic strength, %vol | 38.0 |
| Total acid (with acetometer), g/L >= | 1.00 |
| Total ester (in ethyl acetate), g/L >= | 2.00 |
Concrete steps:
(1) once degree of falling:
Former wine assembled scheme: by volume proportioning, Strong-flavor spirit base 63%(5 is old, alcoholic strength 60.7 °), 15%(5 is old for Maotai-flavor liquor former wine, alcoholic strength 55.4 °), 10%(5 is old for mixed-flavouring liquor former wine, alcoholic strength 59.8 °), 12%(5 is old for distilled spirit with sesame flavour former wine, alcoholic strength 61.3 °).
After former wine combination, addition water degree of falling obtains once degree of falling wine to 52%vol.
(2) seasonings: add a flavouring wine seasoning in once degree of falling wine, one time flavouring wine comprises high-ester flavouring wine (commercially available), continuous soft flavouring wine (the continuous soft flavouring wine of Yanghe River compound, commercially available), tart flavour flavouring wine (commercially available) and refreshing type flavouring wine (commercially available), the consumption of high-ester flavouring wine is 1.2 ‰ of once degree of falling wine volume, the consumption of continuous soft flavouring wine is 2 ‰ of once degree of falling wine volume, the consumption of tart flavour flavouring wine is 0.7 ‰ of once degree of falling wine volume, the consumption of refreshing type flavouring wine is 3.5 ‰ of once degree of falling wine volume, a seasoning divides two stages, first stage first uses high-ester flavouring wine, continuous soft flavouring wine and the seasoning of tart flavour flavouring wine, the refreshing type flavouring wine seasoning of subordinate phase, the cycle of a seasoning is about 10 days, allows the physics of wine body and chemical transformation balance.
(3) secondary degree of falling: addition water degree of falling obtains secondary degree of falling wine to 38%vol in the wine after a seasoning.
(4) clarify, filter: in secondary degree of falling wine, add finings (purchased from the efficient finings of Xi'an mineralising institute SX-865 low alcohol white spirit) clarify 48h, the consumption of finings is 0.02% of secondary degree of falling wine weight, then adopt diatomite filter to filter clarification.
(5) secondary seasoning: process in rear secondary degree of falling wine to step (4) and add the seasoning of secondary seasoning wine, the seasoning of secondary seasoning wine comprises the fragrant flavouring wine (commercially available) of grain, store fragrant flavouring wine (commercially available), the fragrant flavouring wine (commercially available) of sauce and delicate fragrance flavouring wine (fen-flavor type white spirit flavouring wine, commercially available), the fragrant flavouring wine consumption of grain is 1.2 ‰ of secondary degree of falling wine volume, store that fragrant flavouring wine consumption is secondary degree of falling wine volume 5 ‰, the fragrant flavouring wine consumption of sauce is 2.4 ‰ of secondary degree of falling wine volume, delicate fragrance flavouring wine consumption is 6.5 ‰ of secondary degree of falling wine volume, secondary seasoning divides three phases, first stage is with the fragrant flavouring wine seasoning of grain, the subordinate phase fragrant flavouring wine in cellar for storing things and the fragrant flavouring wine seasoning of sauce, phase III is with the seasoning of delicate fragrance flavouring wine, the cycle of secondary seasoning is about 20 days, the physics of wine body and chemical transformation is allowed to balance.
(6) aging, filling: the wine after secondary seasoning to be left standstill storage more than 1 year, adopt the membrane filtration removal of impurities of 0.25 μm, aperture to carry out filling production again.
The present invention compares with the blending process of conventional once degree of falling, and its result is as follows:
table 4 sensory evaluation result:
| Comment | |
| Once degree of falling | Sesame spiciness is strongly fragrant, sesame rhythm is elegant, alcohol and silk floss is soft, tail remainder is long |
| The present invention | Sesame spiciness is strongly fragrant, sesame rhythm is elegant, alcohol continuous soft and fine, wine body is plentiful, aftertaste is clean |
table 5 routine analysis
| Testing index | Once degree of falling | The present invention |
| Total acid (with acetometer, g/L) | 1.15 | 1.12 |
| Total ester (in ethyl acetate, g/L) | 2.74 | 2.79 |
table 6 chromatogram framework ingredient result: (g/l)
| Ingredient names | Once degree of falling | The present invention |
| Acetal | 0.116732 | 0.126311 |
| Ethyl acetate | 1.23487 | 1.36216 |
| Ethyl butyrate | 0.152869 | 0.148217 |
| Propyl alcohol | 0.325376 | 0.385271 |
| Isopropylcarbinol | 0.109748 | 0.121874 |
| Valeric acid ethylester | 0.0290651 | 0.0291063 |
| Primary isoamyl alcohol | 0.307888 | 0.338725 |
| Ethyl hexanoate | 0.794347 | 0.787434 |
| Oil of cognac | 0.010181 | 0.010093 |
| Ethyl lactate | 1.56412 | 1.54241 |
| Ethyl octylate | 0.00980976 | 0.0108176 |
| Caproic acid | 0.290179 | 0.30628 |
| Total amount | 4.94518486 | 5.1686989 |
Sum up: through judging sensory evaluation and the physics and chemistry chromatographic comparison (see table 4-table 6) of group, production technique of the present invention is used in low alcohol white spirit, effectively can reduce the loss of wine body flavour substances, compared with directly reducing, wine body more can keep original style and typicalness, improves the quality of products.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (6)
1. white wine gradient blends a production technique, it is characterized in that, comprises the steps:
(1) once degree of falling: after former to Strong-flavor spirit base, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and distilled spirit with sesame flavour wine combination, addition water degree of falling obtains once degree of falling wine to 52-55%vol;
(2) seasonings: add a flavouring wine seasoning in once degree of falling wine, the cycle of a seasoning is at 7-10 days; One time flavouring wine comprises high-ester flavouring wine, continuous soft flavouring wine, tart flavour flavouring wine and refreshing type flavouring wine, the consumption of high-ester flavouring wine is the 1-1.2 ‰ of once degree of falling wine volume, the consumption of continuous soft flavouring wine is the 2-2.3 ‰ of once degree of falling wine volume, the consumption of tart flavour flavouring wine is the 0.5-0.7 ‰ of once degree of falling wine volume, and the consumption of refreshing type flavouring wine is the 3-3.5 ‰ of once degree of falling wine volume;
(3) secondary degree of falling: addition water degree of falling obtains secondary degree of falling wine to 38-42%vol in the wine after a seasoning;
(4) clarify, filter: in secondary degree of falling wine, add finings clarification 36-48h, then adopt diatomite filter to filter clarification;
(5) secondary seasoning: process in rear secondary degree of falling wine to step (4) and add the seasoning of secondary seasoning wine, the cycle of secondary seasoning is at 14-20 days; The seasoning of secondary seasoning wine comprises the fragrant flavouring wine of grain, stores fragrant flavouring wine, the fragrant flavouring wine of sauce and delicate fragrance flavouring wine, the fragrant flavouring wine consumption of grain is the 1-1.2 ‰ of secondary degree of falling wine volume, store the 5-5.3 ‰ that fragrant flavouring wine consumption is secondary degree of falling wine volume, the fragrant flavouring wine consumption of sauce is the 2-2.4 ‰ of secondary degree of falling wine volume, and delicate fragrance flavouring wine consumption is the 6.2-6.5 ‰ of secondary degree of falling wine volume;
(6) aging, filling: the wine after secondary seasoning to be left standstill storage more than 1 year, then carry out filling production.
2. a kind of white wine gradient according to claim 1 blends production technique, it is characterized in that: in step (1), the volume proportion of the former wine combination of Strong-flavor spirit base, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and distilled spirit with sesame flavour is: Strong-flavor spirit base 63-67%, the former wine 11-15% of Maotai-flavor liquor, the former wine 8-10% of mixed-flavouring liquor, the former wine 12-14% of distilled spirit with sesame flavour, summation is 100%.
3. a kind of white wine gradient according to claim 1 and 2 blends production technique, it is characterized in that: in step (1), Strong-flavor spirit base, the former wine of Maotai-flavor liquor, the former wine of mixed-flavouring liquor and the former wine of distilled spirit with sesame flavour are the old white wine of 3-5.
4. a kind of white wine gradient according to claim 1 and 2 blends production technique, it is characterized in that: in step (4), the consumption of finings is the 0.015%-0.02% of secondary degree of falling wine weight.
5. a kind of white wine gradient according to claim 1 and 2 blends production technique, it is characterized in that: before step (6) is filling, adopts the membrane filtration removal of impurities of 0.25 μm-0.45 μm, aperture.
6. a kind of white wine gradient according to claim 1 and 2 blends production technique, it is characterized in that: described in step (1) and step (3), pulp-water is the pure water of specific conductivity at below 5S/m.
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| CN100439489C (en) * | 2005-12-15 | 2008-12-03 | 李家民 | Multitaste concentrated flavour white spirti and its preparation method |
| CN102382745A (en) * | 2011-10-05 | 2012-03-21 | 古贝春集团有限公司 | Liquor blending technology |
| CN102978084A (en) * | 2012-10-31 | 2013-03-20 | 湖南天之衡酒业有限公司 | Stepwise liquor-blending process for production of liquor |
| CN103805407A (en) * | 2012-11-07 | 2014-05-21 | 江苏博达生物科技有限公司 | Liquor and blending process thereof |
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- 2014-07-30 CN CN201410367692.3A patent/CN104312851B/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107502530A (en) * | 2017-10-15 | 2017-12-22 | 广东莲泉酒业有限公司 | A kind of decreasing concentration method of glutinous rice Maotai-flavor liquor |
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