CN104357279A - Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits - Google Patents
Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits Download PDFInfo
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- CN104357279A CN104357279A CN201410641736.7A CN201410641736A CN104357279A CN 104357279 A CN104357279 A CN 104357279A CN 201410641736 A CN201410641736 A CN 201410641736A CN 104357279 A CN104357279 A CN 104357279A
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- matrimony vine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to a yellow wine with wolfberries and a brewing process of the yellow wine with wolfberries. The yellow wine with wolfberries comprises alcohol, saccharides, non-sugar solid matters, wolfberries, acid, amino acid liquid nitrogen, calcium oxide and beta-phenethyl alcohol. A production process of the yellow wine with wolfberries comprises the following steps: firstly obtaining a wolfberry soaking liquid, and fermenting the wolfberry soaking liquid and the yellow wine; secondly selecting rice, washing the rice, soaking the rice with ordinary cold water for later use; pouring the prepared yeast wine medicine into a cylinder, uniformly stirring the prepared yeast wine medicine with the cooked rice, covering a straw cover and enabling the rice to soften and sweeten; then adding purified drinking water and the wolfberry soaking liquid into a fermentation cylinder to stir; pumping mash into a large tank after the mash is fermented, carrying out low-temperature fermentation and carrying out solid-liquid separation by a vacuum solid-liquid separator. The yellow wine with wolfberries has the advantages that the yellow wine has the nutrition of the conventional yellow wine and the advantages of the mechanical yellow wine; the medical components of the wolfberries are fully mixed with the yellow wine, so that the yellow wine with wolfberries is rich in nutrition and fresh and cool in taste, and is capable of promoting human health.
Description
Technical field
The present invention relates to yellow rice wine and its making method, add a kind of matrimony vine in yellow rice wine and soak and ferment.
Background technology
Yellow rice wine is the most ancient alcoholic drink of China, existing more than 4000 year brewage history.Because initial yellow rice wine wine liquid Huang is bright, color and luster is orange or in amber, as clear as crystal, therefore is called yellow rice wine, through the hard-working of the successive dynasties people, constantly improves making method, makes the yellow rice wine of China reach higher level in the world.Dark liking by home and abroad personage.
Yellow rice wine raw material: mainly with the cereal such as glutinous rice and milled glutinous broomcorn millet for raw material, through specifically processing brewing process, raw material is made to be subject to the acting in conjunction of multiple enzyme, yeast etc. in yeast for brewing rice wine, distiller's yeast, pulp-water and the low fumet wine (squeezing wine) of a class of leading to.Containing nutritive substances such as sugar, dextrin, organic acid, amino acid, ester class, glycerine, VITAMIN.It often has fragrance, delicious mellow, numerous in variety, forms distinctive color, body.Nutritive value yellow rice wine gives off a strong fragrance, and sweet delicious, local flavor is mellow, and containing amino acid, sugar, vinegar, organic acid and multivitamin etc., is one of indispensable main seasonings in the cooking.Correlated crowd is adult edible per capita generally.
Due to the restriction of traditional technology, drinking of yellow rice wine must through fermenting twice, particularly Secondary Fermentation, chronic, be almost impotable in the time not reaching more than 1 year, even if drunk, also well below its original color and luster, taste, and nutrition; Therefore the listing of a collection of yellow rice wine must through very long traditional aging process, just because of there is above reason, we are usually seeing there are several years old printed words until now on the market.Existing rice wine production adopts major technique to comprise two kinds: one be traditional technology early stage with jar fermenter, the later stage is rear ferment technique with the altar that continues; Two is mechanized yellow rice wi ne technique, and fermentation whole process is all carried out in large tank.
As the preparation method of patent No. ZL200610041100.4 fermental Chinese wolferry yellow wine.This patent adopts the yellow rice wine of system explained hereafter.The preparation method of fermental Chinese wolferry yellow wine belongs to brewing technical field.Its technical problem to be solved is: provide a kind of matrimony vine and yellow rice wine to utilize microorganism co-fermentation to prepare the novel process of medlar yellow wine.Its technical essential: when making with meal medlar yellow wine, rice material through boiling, saccharification, to rush after cylinder 20 hours, with meal, add wheat koji and boiling after matrimony vine therewith ferment; When making stand meal medlar yellow wine, then at rice material after boiling, spreading for cooling, add the matrimony vine after wheat koji and boiling and distiller's yeast and therewith to fall cylinder fermentation.Owing to participating in the matrimony vine of fermentation through boiling process, both killed the harmful microorganism of attachment on it, and made again the wax layer of its surface coverage soften; Meanwhile, by matrimony vine and rice co-fermentation, allow microorganism make full use of the nutritive substance of matrimony vine and rice, thus macromolecular substance is degraded fully, be conducive to the absorption of human body.This drinking utensils is nutritious abundant, and look good, smell good and taste good, vinosity is strong and stable, be take care of health be healthy and strong, presenting friends and the celebrating health-care good product of family feast.
Principal claim: the preparation method of fermental Chinese wolferry yellow wine belongs to brewing technical field.Its technical problem to be solved is: provide a kind of matrimony vine and yellow rice wine to utilize microorganism co-fermentation to prepare the novel process of medlar yellow wine.Its technical essential: when making with meal medlar yellow wine, rice material through boiling, saccharification, to rush after cylinder 20 hours, with meal, add wheat koji and boiling after matrimony vine therewith ferment; When making stand meal medlar yellow wine, then at rice material after boiling, spreading for cooling, add the matrimony vine after wheat koji and boiling and distiller's yeast and therewith to fall cylinder fermentation.Owing to participating in the matrimony vine of fermentation through boiling process, both killed the harmful microorganism of attachment on it, and made again the wax layer of its surface coverage soften; Meanwhile, by matrimony vine and rice co-fermentation, allow microorganism make full use of the nutritive substance of matrimony vine and rice, thus macromolecular substance is degraded fully, be conducive to the absorption of human body.But it is abundant not that the method produces fermental Chinese wolferry yellow wine wine body, and mouthfeel shows slightly thin.
The yellow rice wine that current traditional technology is produced, mouthfeel bitter taste is too heavy; And mechanization construction technology yellow rice wine, wine body does not enrich, and mouthfeel is thin.On the other hand, existing yellow rice wine only focuses on nutrition and mouthfeel, usually ignores the special health-care effect of human consumer.
Existing yellow rice wine product only focuses on nutrition and mouthfeel, and contained health substance is relatively less and nutrition composition content is stable not, and special health-care effect is not remarkable.Current yellow wine production technology or adopt the above-mentioned traditional jar fermenter-altar that continues to be production technique, but mouthfeel bitter taste is too heavy; Or adopt the mechanize whole process zymotechnique of large tank, but the wine body produced does not enrich, mouthfeel is thin; And the temperature of each critical control point in yellow wine fermentation process is indefinite.
Summary of the invention
In order to solve the problem, the present invention proposes yellow rice wine and the making method of a kind of matrimony vine, rationally, perfect technology, goal of the invention, one is make matrimony vine taste purer to formula, and two is that after solving thermophilic fermentation, wine body is easy to muddy problem.
In order to reach foregoing invention object, the present invention proposes following technical scheme:
The yellow rice wine of a kind of matrimony vine, specifically be that the component concentration of the yellow rice wine of a kind of matrimony vine is: 16%(20 DEG C, %vol) alcohol, total glucides 43(are with glucose meter, g/L), non-sugar solidity 21(g/l), matrimony vine 2 (g/l), acid 6.1 (in lactic acid, g/L), amino acid liquid nitrogen 0.6(g/L), calcium oxide 0.01 (g/L), bata-phenethyl alcohol 60(mg/L)
A making method for the yellow rice wine of matrimony vine, adopts concrete technology step as follows:
1, rice dipping; Select the rice of GB one standard, through eluriating, with common cold water soak 8-10 hours (summer), 12-15 hour (winter) is for subsequent use;
2, steamed rice: by soaked rice, cleans up and carries out just steaming, steaming again.Require that rice steaming is to outer hard interior soft, without sandwich, loosen and does not stick with paste, evenly well-done.After rice cooks, then enter cylinder below airing to 25 DEG C.
3, matrimony vine soak solution is prepared.Screened by the matrimony vine of buying, select the matrimony vine that grain is large, full, then soak 60 days with yellow rice wine, then, carry out solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is matrimony vine soak solution.
4, prior fermentation: pour rice in cylinder with steamed into stir getting out yeast yeast for brewing rice wine, build straw mulch, at the temperature of 30 DEG C-32 DEG C, through about 3 days, rice deliquescing sweetens, and can see mash and ooze out (namely usually said fermented glutinous rice).Then by through the tap water of purifying treatment and matrimony vine soak solution, add in jar fermenter and stir.Every 100kg rice adds yeast for brewing rice wine 400g, the 150kg that purifies waste water, wheat koji 4kg, matrimony vine soak solution 2kg.
5, rear ferment: after mash ferments 15 days, is drawn into large tank by mash vacuum material pump, and carry out low temperature (15 DEG C) fermentation after 180 days, carry out solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the medlar yellow wine that this explained hereafter goes out.
The present invention, in order to ensure that matrimony vine taste can retain its natural taste, adopts low-alcohol rice wine 5 years old former wine to soak, thus retains nature matrimony vine original flavor.We are with there being two objects, and one is make matrimony vine taste purer, and two is that after solving thermophilic fermentation, wine body is easy to muddy problem.In the prior art, matrimony vine is by soaking for a long time in original plasm wine, thus reaches and stay taste effect, is separated without vacuum solid-liquid separation squeezer, then through blending bottling.Doing like this, is allow the taste creating matrimony vine in yellow rice wine at short notice.Can be through long storage, this taste is just thin out, finally rubs up in yellow rice wine wine body; And for the yellow rice wine that present method is produced, can forever retain the pure taste of matrimony vine.Why do not adopt thermophilic fermentation in this patent, mainly consider and will retain this pure matrimony vine taste, we are without the need to using thermophilic fermentation, two is by after adding matrimony vine soak solution, and prior fermentation there is no need to adopt high temperature, as long as at low temperatures, yellow rice wine still can constantly spawn, just the time can be slightly long, but consequent yellow rice wine is just saturating clearly merely through prior fermentation, can be limpider after later-stage secondary fermentation.Unlike in the past, it is a kind of dirty solution.
Technique scheme is further improved, is adopt the yellow rice wine brewageed of traditional way for soaking the yellow rice wine of medlar liquid in the third step, and must is the ageing yellow rice wine of more than 5 years.This patent adopts the ageing of more than 5 years to carry out the immersion of matrimony vine, thus allows in matrimony vine soak solution containing a large amount of beneficial microorganisms; Thus accelerate low temperature fermentation in early stage, that is, under normal circumstances, need fermentation about 1 year, 180 days can be reached after have employed ageing in 5 years, even can reach identical with the thermophilic fermentation time.
Be improved further technique scheme, the every 100kg rice of described medlar yellow wine adds matrimony vine soak solution 2kg, and the ratio of water and rice remains unchanged again.Present method is when the front ferment phase takes traditional technology constant, and add a small amount of matrimony vine soak solution, method is simple.
Be improved further technique scheme again, also comprise the later stage fermentation of the 5th step, the described later stage fermentation time is more than 180 days.The temperature of described later stage fermentation is that 15 DEG C of constant temperature ferment at a slow speed more than 180 days.For this patent, later stage fermentation is still necessary, we know, wine stores under certain circumstances, is all pure perfume (or spice), and so what is pure, for wine, store exactly, allow them slowly react by some microorganisms of inside, various composition associates fully, thus reach purer, but utilize the yellow rice wine that this patent method makes, only need deposit 180 days, its inside has been associated complete substantially.
Advantage of the present invention is the medlar yellow wine adopting this explained hereafter, the nutrition of existing traditional yellow rice wine, there is again the advantage of mechanized yellow rice wi ne, both advantages are rubbed up, now the medicinal ingredients of matrimony vine is fully circulated yellow rice wine, medlar yellow wine is had nutritious, can promote health again, clean taste.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
embodiment 1:a yellow rice wine for matrimony vine, is characterized in that in yellow rice wine containing materials such as alcohol, carbohydrate, non-sugar solidity, matrimony vine, acid, amino acid liquid nitrogen, calcium oxide, bata-phenethyl alcohol/(mg/L).
According to the yellow rice wine of matrimony vine a kind of described in claim 1.It is characterized in that the component concentration of the yellow rice wine of a kind of matrimony vine is: 16%(20 DEG C, %vol) alcohol, total glucides 43(are with glucose meter, g/L), non-sugar solidity 21(g/l), matrimony vine 2 (g/l), acid 6.1 (in lactic acid, g/L), amino acid liquid nitrogen 0.6(g/L), calcium oxide 0.01 (g/L), bata-phenethyl alcohol 60(mg/L).This medlar yellow wine is rich in the nutritive substance such as amino acid, calcium gluconate, is conducive to absorption of human body and promotes health care of body, and taste is tender, mouthfeel is excellent.
embodiment 2
The yellow rice wine of a kind of matrimony vine to brewage scheme as follows:
1, rice dipping; Select the rice of GB one standard, through eluriating, with common cold water soak 8-10 hours (summer), 12-15 hour (winter) is for subsequent use;
2, steamed rice: by soaked rice, cleans up and carries out just steaming, steaming again.Require that rice steaming is to outer hard interior soft, without sandwich, loosen and does not stick with paste, evenly well-done.After rice cooks, then enter cylinder below airing to 25 DEG C.
3, matrimony vine soak solution is prepared.Screened by the matrimony vine of buying, select the matrimony vine that grain is large, full, then soak 60 days with yellow rice wine, then, carry out solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is matrimony vine soak solution.
4, prior fermentation: pour rice in cylinder with steamed into stir getting out yeast yeast for brewing rice wine, build straw mulch, at the temperature of 30 DEG C-32 DEG C, through about 3 days, rice deliquescing sweetens, and can see mash and ooze out (namely usually said fermented glutinous rice).Then by through the tap water of purifying treatment and matrimony vine soak solution, add in jar fermenter and stir.Every 100kg rice adds yeast for brewing rice wine 400g, the 150kg that purifies waste water, wheat koji 4kg, matrimony vine soak solution 2kg.
5, rear ferment: after mash ferments 15 days, is drawn into large tank by mash vacuum material pump, and carry out low temperature (15 DEG C) fermentation after 180 days, carry out solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the medlar yellow wine that this explained hereafter goes out.
When experiment shows more than 33 DEG C, the benefit materials of medlar yellow wine runs off to some extent, and the original sweet taste of matrimony vine changes to some extent, and during lower than 30 DEG C, medlar yellow wine fermentation degree is inadequate.The loss of yellow rice wine and matrimony vine benefit materials can not be caused by present method, and matrimony vine taste can be retained in yellow rice wine taste.
embodiment 3
The yellow rice wine of a kind of matrimony vine to brewage scheme as follows:
1, rice dipping; Select the rice of GB one standard, through eluriating, with common cold water soak 8-10 hours (summer), 12-15 hour (winter) is for subsequent use;
2, steamed rice: by soaked rice, cleans up and carries out just steaming, steaming again.Require that rice steaming is to outer hard interior soft, without sandwich, loosen and does not stick with paste, evenly well-done.After rice cooks, then enter cylinder below airing to 25 DEG C.
3, matrimony vine soak solution is prepared.Screened by the matrimony vine of buying, select the matrimony vine that grain is large, full, then soak 60 days with yellow rice wine, then, carry out solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is matrimony vine soak solution.
4, prior fermentation: pour rice in cylinder with steamed into stir getting out yeast yeast for brewing rice wine, build straw mulch, at the temperature of 30 DEG C-32 DEG C, through about 3 days, rice deliquescing sweetens, and can see mash and ooze out (namely usually said fermented glutinous rice).Then by through the tap water of purifying treatment and matrimony vine soak solution, add in jar fermenter and stir.Every 100kg rice adds yeast for brewing rice wine 400g, the 150kg that purifies waste water, wheat koji 4kg, matrimony vine soak solution 2kg.
5, rear ferment: after mash ferments 15 days, is drawn into large tank by mash vacuum material pump, and carry out low temperature (15 DEG C) fermentation after 180 days, carry out solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the medlar yellow wine that this explained hereafter goes out.
The difference of the present embodiment and embodiment 2 is: when prior fermentation, adopt constant temperature as far as possible, because allowing originally is not like this that the fermented yeast enlivened very much can give full play to fermentative action, thus the wine of output is also stable, drinks taste salubriouser; Do not have the sensation that aftertaste is strong; This is also the not identical point manufacturing yellow rice wine with tradition.Because brewing yellow rice wine originates among the people, therefore not too exquisite in technique, requirement neither be very strict, so make the wine taken to seem ever-changing at slight part, fermenting twice out vinosity is all likely different, and chief reason is just (temperature had fluctuation in prior fermentation) in the control of prior fermentation temperature here, the change of temperature, often can not control, major cause is because the internal temperature of rice material is not identical with outside temperature yet, produces therefrom.But this patent requires to ensure that the inside of its meter of material is identical with outside temperature.
embodiment 4
The yellow rice wine of a kind of matrimony vine to brewage scheme as follows:
1, rice dipping; Select the rice of GB one standard, through eluriating, with common cold water soak 8-10 hours (summer), 12-15 hour (winter) is for subsequent use;
2, steamed rice: by soaked rice, cleans up and carries out just steaming, steaming again.Require that rice steaming is to outer hard interior soft, without sandwich, loosen and does not stick with paste, evenly well-done.After rice cooks, then enter cylinder below airing to 25 DEG C.
3, matrimony vine soak solution is prepared.Screened by the matrimony vine of buying, select the matrimony vine that grain is large, full, then soak 60 days with yellow rice wine, then, carry out solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is matrimony vine soak solution.
4, prior fermentation: pour rice in cylinder with steamed into stir getting out yeast yeast for brewing rice wine, build straw mulch, at the temperature of 30 DEG C-32 DEG C, through about 3 days, rice deliquescing sweetens, and can see mash and ooze out (namely usually said fermented glutinous rice).Then by through the tap water of purifying treatment and matrimony vine soak solution, add in jar fermenter and stir.Every 100kg rice adds yeast for brewing rice wine 400g, the 150kg that purifies waste water, wheat koji 4kg, matrimony vine soak solution 2kg.
5, rear ferment: after mash ferments 15 days, is drawn into large tank by mash vacuum material pump, and carry out low temperature (15 DEG C) fermentation after 180 days, carry out solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the medlar yellow wine that this explained hereafter goes out.
The feature of the present embodiment is: use ageing yellow rice wine to soak, and like this for follow-up leavening temperature, requires to reduce, and can make the wine identical with above-mentioned two embodiment tastes equally; But, later stage can add the old storage of 180 days, after testing, wine after old storage can adopt headspace gas-chromatography to determine the different flavour substances stored in time yellow rice wine from the inside of 5 years old wine, find that the content of amino acid, ethyl acetate, ethyl lactate is substantially identical with the content of ageing in 5 years, and methyl alcohol, fusel, isopropylcarbinol, primary isoamyl alcohol content are less than ageing in 5 years.It can thus be appreciated that in processing and making process, utilize coordinating of matrimony vine soak solution and low temperature fermentation two kinds of technology, the ageing time can be made to shorten, leavening temperature reduces, improve quality and the production efficiency of yellow rice wine product.
Claims (4)
1. a yellow rice wine for matrimony vine, is characterized in that in yellow rice wine containing alcohol, carbohydrate, non-sugar solidity, matrimony vine, acid, amino acid liquid nitrogen, calcium oxide and bata-phenethyl alcohol.
2. the yellow rice wine of a kind of matrimony vine according to claim 1, it is characterized in that the component concentration of the yellow rice wine of a kind of matrimony vine is: 16%(20 DEG C, %vol) alcohol, total glucides 43(are with glucose meter, g/L), non-sugar solidity 21(g/l), matrimony vine 2 (g/l), acid 6.1 (in lactic acid, g/L), amino acid liquid nitrogen 0.6(g/L), calcium oxide 0.01 (g/L), bata-phenethyl alcohol 60(mg/L).
3. a yellow wine production technology for matrimony vine, is characterized in that:
First, matrimony vine is soak time 60-80 days in advance, carries out solid-liquid separation with vacuum solid-liquid separating machine, and the liquid of acquisition is matrimony vine soak solution; Matrimony vine soak solution to ferment 60-80 days at low temperature (10-20 degree) together with yellow rice wine;
Secondly, select the rice of GB primary standard, through eluriating, with common cold water soak 8-10 hours (summer), 12-15 hour (winter) is for subsequent use;
Get out yeast yeast for brewing rice wine pour in cylinder and stir with steamed rice, build straw mulch, at the temperature of 30 DEG C-32 DEG C, through about 3 days, rice deliquescing sweetens, and can see mash and ooze out (namely usually said fermented glutinous rice); Then by through the tap water of purifying treatment and matrimony vine soak solution, add in jar fermenter and stir;
Four, after mash ferments 15 days, mash vacuum material pump is drawn into large tank, carries out low temperature (15 DEG C) fermentation after 180 days, carry out solid-liquid separation with vacuum solid-liquid separating machine.
4. the yellow wine production technology of a kind of matrimony vine according to claim 3, is characterized in that: matrimony vine is screened, and selects the matrimony vine that grain is large, full; By through the tap water of purifying treatment and matrimony vine soak solution, add in jar fermenter and stir; Solid-liquid separation is carried out with vacuum solid-liquid separating machine.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104984120A (en) * | 2015-06-29 | 2015-10-21 | 绍兴市中心医院 | Traditional handmade yellow wine suitable for easing prospermia, and use of traditional manual yellow wine |
| CN105647761A (en) * | 2016-02-29 | 2016-06-08 | 东莞市景怡酒业有限公司 | Production process of lychee yellow wine |
| CN108330039A (en) * | 2018-02-08 | 2018-07-27 | 伽师县福双果业有限责任公司 | A kind of Lycium chinense wine and preparation method thereof |
| CN110079468A (en) * | 2019-05-09 | 2019-08-02 | 江南大学 | A method of enhancing Candida glycerolgenesis 2 phenylethyl alcohol tolerance |
| CN110656011A (en) * | 2019-11-20 | 2020-01-07 | 怀化市德宏酒业有限公司 | Production process of yellow rice wine |
| CN111088135A (en) * | 2018-10-24 | 2020-05-01 | 江公酒业(大连)有限公司 | Health yellow wine and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104984120A (en) * | 2015-06-29 | 2015-10-21 | 绍兴市中心医院 | Traditional handmade yellow wine suitable for easing prospermia, and use of traditional manual yellow wine |
| CN105647761A (en) * | 2016-02-29 | 2016-06-08 | 东莞市景怡酒业有限公司 | Production process of lychee yellow wine |
| CN108330039A (en) * | 2018-02-08 | 2018-07-27 | 伽师县福双果业有限责任公司 | A kind of Lycium chinense wine and preparation method thereof |
| CN111088135A (en) * | 2018-10-24 | 2020-05-01 | 江公酒业(大连)有限公司 | Health yellow wine and preparation method thereof |
| CN110079468A (en) * | 2019-05-09 | 2019-08-02 | 江南大学 | A method of enhancing Candida glycerolgenesis 2 phenylethyl alcohol tolerance |
| CN110656011A (en) * | 2019-11-20 | 2020-01-07 | 怀化市德宏酒业有限公司 | Production process of yellow rice wine |
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