CN105132243A - Method for producing traditional liquor by solid and liquid process - Google Patents
Method for producing traditional liquor by solid and liquid process Download PDFInfo
- Publication number
- CN105132243A CN105132243A CN201510587075.9A CN201510587075A CN105132243A CN 105132243 A CN105132243 A CN 105132243A CN 201510587075 A CN201510587075 A CN 201510587075A CN 105132243 A CN105132243 A CN 105132243A
- Authority
- CN
- China
- Prior art keywords
- liquor
- grain
- fermentation
- weight
- solid
- 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
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention provides a method for producing traditional liquor by a solid and liquid process. The method comprises the following steps of a, coarsely crushing sorghums, barley, wheat, corns, rice, millets, glutinous rice, sweet potatoes or peas as raw materials, adding water in an amount which is 40 to 70 percent based on the weight of the raw materials to wet the grains, adding rice husks in an amount of 4 to 12 percent based on the weight of the raw materials for material steaming at the same time of grain wetting, and performing mixing and cooling to prepare fermented grains according to the ratio of the wetted materials steamed with the rice husks to liquor vinasse of 1:1 to 1:3 in parts by weight; b, after the temperature of the fermented grains in step a is reduced to 30 to 40 DEG C, adding traditional yeasts in an amount of 20 to 40 percent based on the weight of the raw materials and yeast mouldy bran in an amount of 2 to 8 percent based on the weight of the raw materials, and feeding the fermented grains into a vat for fermentation after uniform mixing; c, loading the fermented grains which are fermented and taken out of the vat in step b in liquid fermentation equipment, adding water in an amount which is 1 to 5 times that of the fermented grains, performing uniform stirring and intermittent ventilation stirring, and performing fermentation for 30 to 40 days; d, after fermentation in step c, performing demixing and distillation to obtain raw liquor, and storing the raw liquor; e, filtering liquid fermented broth after distillation, delivering the 50 to 75 percent of solid vinasse to step a to prepare fermented grains as liquor vinasse, and delivering filtrate to step c as process water.
Description
Technical field
The present invention relates to technical field of bioengineering, especially a kind of method of the solid rare explained hereafter traditional liquor liquid in conventional solid-state fermentation and modern times culture technique merged mutually.
Background technology
In today that liquor industry develops rapidly, the development of conventional solid-state brewing technology meets with bottleneck.Solid state fermentation, because its mass transfer is poor, nutritive substance is uneven, parameters is not easily detected, poor reproducibility, quality unstable and labour intensity high, is difficult to catch up with fermentation industry development with rapid changepl. never-ending changes and improvements.Thus, be badly in need of a kind of new technology by the liquid state fermentation technological incorporation of advanced person and brewed spirit, to adapt to people to the mechanize of liquor industry, automatization, intellectuality and multiple demand.
Therefore, in line with the principle of " make foreign things serve china, make the part serve the present ", on the basis of inheriting tradition solid-state fermentation process advantage, the each large liquor technique of explores world, learns wildly from other's strong points, and the creationary novel liquid fermentation technique by advanced person is blended in traditional liquor production technique.Make China white wine under the prerequisite keeping original style, cultivating advantage by playing microorganism fluid, eliminating harmful microorganism, control area microecological balance, improve distilled spirit fragrance component content and find new fragrance matter further; Meanwhile, plant factor improves, and production process is more conducive to Automated condtrol, and aroma component is more abundant and building-up process is more thorough, thus makes quality of white spirit obtain large raising.
Summary of the invention
The object of this invention is to provide a kind of method of solid rare explained hereafter traditional liquor, on the basis of the original production technique of white wine, the method combined by solid state fermentation and liquid state fermentation produces white wine, the last stage of novel process uses for reference original solid state fermentation pattern, the second half adopts rare formula to ferment, and on the basis not changing original liquor style and liquor, the synthesis of aroma component is more thorough, the quality of white spirit of every batch is more stable, and liquor production process mechanism level of automation increases simultaneously.
Object of the present invention realizes by following technical measures:
The method is carried out as follows:
A. getting Chinese sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea is raw material, the water profit grain of raw material weight 40 ~ 70% is added after coarse crushing, the rice husk getting raw material weight 4 ~ 12% while profit grain carries out rice husk steaming, again according to profit grain+rice husk steaming: the weight mixing heat radiation of Chinese liquor distiller grains=1:1-1:3, make grain unstrained spirits;
B. after the grain unstrained spirits temperature of a step drops to 30 ~ 40 DEG C, add raw material weight 20 ~ 40% traditional Daqu and 2 ~ 8% yeast wheat bran, mix rear pit entry fermentation 10 ~ 20d;
C. the grain unstrained spirits of b step through pond of fermenting is inserted in rare formula fermentation equipment, add the water of this grain unstrained spirits weight 1 ~ 5 times amount, mix thoroughly, then stir at interval of 1 ~ 3d intermittent aeration, fermentation 30-40d;
D. after step c fermentation ends, white spirit original wine is distilled to obtain in layering, stores;
E., after rare formula fermented liquid distillation, filter, the solid distillers' grains of 50 ~ 75% send a step to prepare grain unstrained spirits as Chinese liquor distiller grains, and 25 ~ 50% for losing grain, and filtered liquid send step c to make process water.
Described Chinese sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea also can replace with other agricultural-food containing 60 ~ 75 weight starch, 8 ~ 12 weight part albumen, 1 ~ 5 percent by weight fiber and 2 ~ 7 parts by weight of fatty.
Object of the present invention also realizes by following technical measures:
Chinese liquor distiller grains described in a step is aromatic Chinese spirit vinasse, fen-flavor type white spirit vinasse or Maotai-flavor liquor vinasse.
Leavening temperature described in b step is 20 ~ 40 DEG C.
Leavening temperature described in step c is 15-25 DEG C.
30 ~ 40d is cultivated at controlling 15 ~ 25 DEG C after poach described in step c.
Intermittent aeration churning time described in step c is 30 ~ 60 minutes.
The method of solid rare formula explained hereafter traditional liquor of the present invention, comprises the formation of microbiotic foundation in early stage and wine body skeleton, the raw fragrant and after-ripening of later stage wine body.
The described solid state fermentation stage comprises the following steps:
Choose raw material, raw material appropriateness pulverized, 50-80 DEG C of water profit grain 5-12h, moisture twice interpolation, first adds 40%-60%, adds residue water again after two hours.Material moistening steams rice husk simultaneously, steams 30min-100min, and rear airing is to tasteless, and this object to be mixed taste for removing rice husk, and then will change rice husk adds in raw material, and steaming 0.5h-2h, after vexed 10-40min, makes grain unstrained spirits with Chinese liquor distiller grains mixing heat radiation; After steaming temperature drops to 30-40 DEG C, after adding traditional Daqu and yeast wheat bran, mixing, 20 DEG C of-40 DEG C of pit entry fermentations; Go out pond after fermentation, now grain unstrained spirits alcoholic strength reaches 5-15, and then sends into liquid state fermentation flow process.
The described liquid state fermentation stage comprises the following steps:
Grain unstrained spirits is placed in dilution fermentation equipment, in grain unstrained spirits, is added into water, stirs, cultivate; Then adopt intermittent stirring and intermittent aeration technology, in rare formula fermenting process, intermittent aeration stirs; After rare formula fermentation ends, adopt layering to distill to obtain former wine, store; After rare formula fermented liquid distillation, filter, part vinasse are used for being mixed with grain grain with raw grain in next round solid state fermentation, and part is for losing grain; Filtered liquid is used for replacing part water in the rare formula fermentation of next round, reaches recycle, reduces water pollutions.
The present invention, on reference traditional liquor solid brewing Process ba-sis, establishes the breeding of future solid microbe and produces wine, and the raw ester of rear journey liquid fermenting produces fragrant novel solid rare formula zymotechnique.The present invention adopts layering distillation technique to obtain white spirit original wine, and vinasse and fermented liquid enter the solid state fermentation of next batch and rare formula fermenting process respectively, reach recycle, the object of economical environment-protective.The present invention is solid rare formula brewage process that the fermentation of integrated conventional solid-state is integrated with novel liquid culture technique, and solid fermentation stage saccharification efficiency reaches more than 80%, and wine unstrained spirits wine degree reaches 5-15; After rare formula fermentation, the yield of liquor improves 5-10%, and quality liquor rate reaches 60-80%; New technological liquor is through trace ingredients analysis, and total ester content improves 20-30%, total acid content improves 7-10%, higher alcohols content improves 15-20%, fragrance matter content is high, and kind is abundanter.Gu rare formula novel process significantly improves mechanization degree and the plant factor of making method, make white wine under the prerequisite keeping original style, aroma component is abundanter, and quality of white spirit stability is compared with conventional solid-state zymotechnique and improved obviously.
Gu rare formula new technological liquor is after sensory evaluation and trace ingredients are analyzed, result is as follows:
Gu rare formula new technological liquor ester is obviously fragrant, band is stuck with paste fragrant, and more pure and sweet, pleasant impression is long, and the yield of liquor improves 5-10% compared with conventional solid-state zymotechnique; Quality liquor rate reaches 60-80%, is 2-3 times of conventional solid-state technique.Former wine is after trace ingredients is analyzed, and compared with conventional solid-state fermented wine, total ester content improves 20-30%, total acid content improves 7-10%, higher alcohols improves 15-20%.
In addition, the present invention also has following positively effect:
1) can monitor parameters in fermenting process to stablize, be conducive to Automated condtrol, each batch experiment result stability improves.
2) novel process reduces labour intensity, improves plant factor, has saved production cost.
3) Matter Transfer utilizes, and is dropped to by wastewater discharge minimum, economical environment-protective cost.
4) the present invention is applicable to brewageing of aromatic Chinese spirit, fen-flavor type white spirit and Maotai-flavor liquor.
embodiment:
Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the amendment do the inventive method, step or condition or replacement, all belong to scope of the present invention.
Embodiment 1:
A. getting Chinese sorghum is raw material, after coarse crushing, add the water profit grain 6h of raw material weight 40%, moisture twice interpolation, first adds 55%, 45% is added again after two hours, get rice husk steaming 60mim while profit grain, rear airing is to tasteless, and this object to be mixed taste for removing rice husk, then the rice husk getting raw material weight 12% adds in profit grain, steam 0.5h, after vexed 20min, then according to profit grain+rice husk steaming: grain unstrained spirits is made in the weight mixing heat radiation of aromatic Chinese spirit vinasse=1:1;
B. after the grain unstrained spirits temperature of a step drops to 40 DEG C, add raw material weight 20% traditional Daqu and 8% yeast wheat bran, mix after enter pond, 20 DEG C of bottom fermentation 20d, now grain unstrained spirits alcoholic strength reaches about 12.6, enters liquid state fermentation flow process;
C. the grain unstrained spirits of b step through pond of fermenting is inserted in rare formula fermentation equipment, add the water of this grain unstrained spirits weight 1 times amount, mix thoroughly, then cultivate 30d at controlling 25 DEG C, stir 30 minutes at interval of 3d intermittent aeration, 25 DEG C of bottom fermentation 30d, after rare formula fermentation ends, adopt layering to distill to obtain former wine, store; After rare formula fermented liquid distillation, filter, the vinasse of 50% are used for being mixed with grain grain with raw grain in next round solid state fermentation, and all the other are for losing grain; Filtered liquid is used for replacing part water in the rare formula fermentation of next round, reaches recycle, reduces water pollutions.
D. after step c fermentation ends, white spirit original wine is distilled to obtain in layering, stores;
E., after rare formula fermented liquid distillation, filter, the solid distillers' grains of 75% send a step to prepare grain unstrained spirits as Chinese liquor distiller grains, and 25% for losing grain, and filtered liquid send step c to make process water.
Gu rare formula new technological liquor the yield of liquor compared with conventional solid-state zymotechnique improves 8.5%; Quality liquor rate reaches 75%, is 2.5 times of conventional solid-state technique.Former wine is after trace ingredients is analyzed, and compared with conventional solid-state fermented wine, total ester content improves 22.6%, total acid content improves 7.3%, higher alcohols improves 19.2%.
Embodiment 2:
A. getting Chinese sorghum is raw material, after coarse crushing, add the water profit grain 6h of raw material weight 70%, moisture twice interpolation, first adds 55%, 45% is added again after two hours, get rice husk steaming 60mim while profit grain, rear airing is to tasteless, and this object to be mixed taste for removing rice husk, then the rice husk getting raw material weight 4% adds in profit grain, steam 0.5h, after vexed 20min, then according to profit grain+rice husk steaming: grain unstrained spirits is made in the weight mixing heat radiation of aromatic Chinese spirit vinasse=1:3;
B. after the grain unstrained spirits temperature of a step drops to 30 DEG C, add raw material weight 40% traditional Daqu and 2% yeast wheat bran, mix after enter pond, 40 DEG C of bottom fermentation 10d, now grain unstrained spirits alcoholic strength reaches about 12.6, enters liquid state fermentation flow process;
C. the grain unstrained spirits of b step through pond of fermenting is inserted in rare formula fermentation equipment, add the water of this grain unstrained spirits weight 5 times amount, mix thoroughly, then cultivate 40d at controlling 15 DEG C, stir 60 minutes at interval of 1d intermittent aeration, 15 DEG C of bottom fermentation 40d, after rare formula fermentation ends, adopt layering to distill to obtain former wine, store; After rare formula fermented liquid distillation, filter, the vinasse of 50% are used for being mixed with grain grain with raw grain in next round solid state fermentation, and all the other are for losing grain; Filtered liquid is used for replacing part water in the rare formula fermentation of next round, reaches recycle, reduces water pollutions.
D. after step c fermentation ends, white spirit original wine is distilled to obtain in layering, stores;
E., after rare formula fermented liquid distillation, filter, the solid distillers' grains of 50% send a step to prepare grain unstrained spirits as Chinese liquor distiller grains, and 50% for losing grain, and filtered liquid send step c to make process water.
Embodiment 3:
A. getting Chinese sorghum is raw material, after coarse crushing, add the water profit grain 6h of raw material weight 50%, moisture twice interpolation, first adds 55%, 45% is added again after two hours, get rice husk steaming 60mim while profit grain, rear airing is to tasteless, and this object to be mixed taste for removing rice husk, then the rice husk getting raw material weight 8% adds in profit grain, steam 0.5h, after vexed 20min, then according to profit grain+rice husk steaming: grain unstrained spirits is made in the weight mixing heat radiation of aromatic Chinese spirit vinasse=1:2;
B. after the grain unstrained spirits temperature of a step drops to 35 DEG C, add raw material weight 30% traditional Daqu and 5% yeast wheat bran, mix after enter pond, 30 DEG C of bottom fermentation 15d, now grain unstrained spirits alcoholic strength reaches about 12.6, enters liquid state fermentation flow process;
C. the grain unstrained spirits of b step through pond of fermenting is inserted in rare formula fermentation equipment, add the water of this grain unstrained spirits weight 3 times amount, mix thoroughly, then cultivate 35d at controlling 20 DEG C, stir 45 minutes at interval of 2d intermittent aeration, 20 DEG C of bottom fermentation 35d, after rare formula fermentation ends, adopt layering to distill to obtain former wine, store; After rare formula fermented liquid distillation, filter, the vinasse of 50% are used for being mixed with grain grain with raw grain in next round solid state fermentation, and all the other are for losing grain; Filtered liquid is used for replacing part water in the rare formula fermentation of next round, reaches recycle, reduces water pollutions.
D. after step c fermentation ends, white spirit original wine is distilled to obtain in layering, stores;
E., after rare formula fermented liquid distillation, filter, the solid distillers' grains of 60% send a step to prepare grain unstrained spirits as Chinese liquor distiller grains, and 40% for losing grain, and filtered liquid send step c to make process water.
Embodiment 4:
Chinese sorghum is substituted, others were same as embodiment 1-3 with the agricultural-food containing the albumen of the starch of 60 weight parts, 12 weight parts, the fiber of 1 weight part, the fat of 7 weight parts.
Embodiment 5:
Chinese sorghum is substituted, others were same as embodiment 1-3 with the agricultural-food containing the albumen of the starch of 75 weight parts, 8 weight parts, the fiber of 5 weight parts, the fat of 2 weight parts.
Embodiment 6:
Chinese sorghum is substituted, others were same as embodiment 1-3 with the agricultural-food containing the albumen of the starch of 65 weight parts, 10 weight parts, the fiber of 3 weight parts, the fat of 5 weight parts.
Embodiment 7:
Chinese sorghum is substituted, others were same as embodiment 1-3 with barley.
Embodiment 8:
Chinese sorghum is substituted, others were same as embodiment 1-3 with wheat.
Embodiment 9:
Chinese sorghum is substituted, others were same as embodiment 1-3 with corn.
Embodiment 10:
Chinese sorghum is substituted, others were same as embodiment 1-3 with rice.
Embodiment 11:
With greatly: rice substitutes Chinese sorghum, others were same as embodiment 1-3.
Embodiment 12:
Chinese sorghum is substituted, others were same as embodiment 1-3 with glutinous rice.
Embodiment 13:
Chinese sorghum is substituted, others were same as embodiment 1-3 with sweet potato.
Embodiment 14:
Chinese sorghum is substituted, others were same as embodiment 1-3 with pea.
Embodiment 15:
Aromatic Chinese spirit vinasse are substituted, others were same as embodiment 1-3 with fen-flavor type white spirit vinasse.
Embodiment 16:
Aromatic Chinese spirit vinasse are substituted, others were same as embodiment 1-3 with Maotai-flavor liquor vinasse.
Claims (6)
1. a method for solid rare explained hereafter traditional liquor, is characterized in that the method is carried out as follows:
A. getting Chinese sorghum, barley, wheat, corn, rice, millet, glutinous rice, sweet potato or pea is raw material, the water profit grain of raw material weight 40 ~ 70% is added after coarse crushing, the rice husk getting raw material weight 4 ~ 12% while profit grain carries out rice husk steaming, again according to profit grain+rice husk steaming: the weight mixing heat radiation of Chinese liquor distiller grains=1:1-1:3, make grain unstrained spirits;
B. after the grain unstrained spirits temperature of a step drops to 30 ~ 40 DEG C, add raw material weight 20 ~ 40% traditional Daqu and 2 ~ 8% yeast wheat bran, mix rear pit entry fermentation 10 ~ 20d;
C. the grain unstrained spirits of b step through pond of fermenting is inserted in rare formula fermentation equipment, add the water of this grain unstrained spirits weight 1 ~ 5 times amount, mix thoroughly, then stir at interval of 1 ~ 3d intermittent aeration, fermentation 30-40d;
D. after step c fermentation ends, white spirit original wine is distilled to obtain in layering, stores;
E., after rare formula fermented liquid distillation, filter, the solid distillers' grains of 50 ~ 75% send a step to prepare grain unstrained spirits as Chinese liquor distiller grains, and 25 ~ 50% for losing grain, and filtered liquid send step c to make process water.
2. the method for a kind of solid rare explained hereafter traditional liquor according to claim 1, is characterized in that described Chinese liquor distiller grains is aromatic Chinese spirit vinasse, fen-flavor type white spirit vinasse or Maotai-flavor liquor vinasse.
3. the method for a kind of solid rare explained hereafter traditional liquor according to claim 1, is characterized in that the leavening temperature described in b step is 20 ~ 40 DEG C.
4. the method for a kind of solid rare explained hereafter traditional liquor according to claim 1, is characterized in that the leavening temperature described in step c is 15-25 DEG C.
5. the method for a kind of solid rare explained hereafter traditional liquor according to claim 1, cultivates 30 ~ 40d at controlling 15 ~ 25 DEG C after it is characterized in that poach described in step c.
6. the method for a kind of solid rare explained hereafter traditional liquor according to claim 1, is characterized in that intermittent aeration churning time described in step c is 30 ~ 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510587075.9A CN105132243B (en) | 2015-09-16 | 2015-09-16 | A kind of method of solid dilute technique productions traditional liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510587075.9A CN105132243B (en) | 2015-09-16 | 2015-09-16 | A kind of method of solid dilute technique productions traditional liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105132243A true CN105132243A (en) | 2015-12-09 |
| CN105132243B CN105132243B (en) | 2017-10-31 |
Family
ID=54717819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510587075.9A Active CN105132243B (en) | 2015-09-16 | 2015-09-16 | A kind of method of solid dilute technique productions traditional liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105132243B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316174A (en) * | 2015-12-15 | 2016-02-10 | 南京永乐酒厂 | Method for producing white spirit in solid-liquid method |
| CN106148089A (en) * | 2016-08-25 | 2016-11-23 | 兰河 | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine |
| CN106244386A (en) * | 2016-10-31 | 2016-12-21 | 甘肃省商业科技研究所有限公司 | A kind of manufacture method of Sphallerocarpus gracilis wine |
| CN107236640A (en) * | 2017-07-18 | 2017-10-10 | 马福林 | A kind of walnut wine and preparation method thereof |
| CN111690489A (en) * | 2019-03-11 | 2020-09-22 | 吉林省酒精研究院有限公司 | Method for brewing Maotai-flavor base wine by using semi-solid method with corn as main raw material |
| CN114437892A (en) * | 2022-02-16 | 2022-05-06 | 珠海格力电器股份有限公司 | Brewing machine and brewing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190123A (en) * | 1997-02-04 | 1998-08-12 | 陈昌贵 | Brewing process of yeast wine |
| CN104250600A (en) * | 2013-06-29 | 2014-12-31 | 田高 | Liquor brewing technology |
-
2015
- 2015-09-16 CN CN201510587075.9A patent/CN105132243B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190123A (en) * | 1997-02-04 | 1998-08-12 | 陈昌贵 | Brewing process of yeast wine |
| CN104250600A (en) * | 2013-06-29 | 2014-12-31 | 田高 | Liquor brewing technology |
Non-Patent Citations (2)
| Title |
|---|
| 王敏: "固液结合发酵酿酒工艺", 《农村实用技术与信息》 * |
| 肖冬光: "《白酒生产技术》", 31 December 2005 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316174A (en) * | 2015-12-15 | 2016-02-10 | 南京永乐酒厂 | Method for producing white spirit in solid-liquid method |
| CN105316174B (en) * | 2015-12-15 | 2019-01-18 | 南京永乐酒厂 | A kind of solid-liquid method method of making white spirit |
| CN106148089A (en) * | 2016-08-25 | 2016-11-23 | 兰河 | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine |
| CN106244386A (en) * | 2016-10-31 | 2016-12-21 | 甘肃省商业科技研究所有限公司 | A kind of manufacture method of Sphallerocarpus gracilis wine |
| CN106244386B (en) * | 2016-10-31 | 2019-09-20 | 甘肃省商业科技研究所有限公司 | A kind of production method of kurarinone wine |
| CN107236640A (en) * | 2017-07-18 | 2017-10-10 | 马福林 | A kind of walnut wine and preparation method thereof |
| CN111690489A (en) * | 2019-03-11 | 2020-09-22 | 吉林省酒精研究院有限公司 | Method for brewing Maotai-flavor base wine by using semi-solid method with corn as main raw material |
| CN114437892A (en) * | 2022-02-16 | 2022-05-06 | 珠海格力电器股份有限公司 | Brewing machine and brewing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105132243B (en) | 2017-10-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105132243A (en) | Method for producing traditional liquor by solid and liquid process | |
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN106281860A (en) | High-quality artificial distiller's yeast in a kind of liquor production and compound method thereof | |
| CN101921689A (en) | Method for making wine through grain of distiller of strong aromatic Chinese spirits by secondary fermentation and wine made by same | |
| CN106244373A (en) | A kind of lose grain with grain produce Chinese liquor method | |
| CN104651410B (en) | A kind of preparation method of High color values red yeast rice | |
| CN103966068A (en) | Production technology for low-drunkenness-degree liquor | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN1318558C (en) | Production process of rich fragrance wine | |
| CN112195076A (en) | Brewing process of strong aromatic Chinese spirits | |
| CN101906372A (en) | Improved process for producing yellow wine | |
| CN107083336B (en) | Production method of composite nucleoside functional yeast | |
| CN105132244A (en) | Liquid fermentation distilled liquor technique | |
| CN109294865A (en) | A kind of pure vinegar preparation method of envelope cylinder | |
| CN115926910B (en) | Method for preparing marine ecological pit mud, pit and brewing method of marine ecological strong aromatic white spirit | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN105907566B (en) | A kind of pit mud and preparation method thereof | |
| CN102229879A (en) | Flavor blending liquid and preparation method thereof | |
| CN101955873A (en) | Production process for yellow wine | |
| CN114214144A (en) | Brewing process of impurity-removed high-quality white spirit | |
| CN103966050B (en) | Production method for micro-molecule wine | |
| JP2018093826A (en) | Method for producing fermented organic matter | |
| CN1059557A (en) | The comprehensive utilization technique of qu-liquor losing grain | |
| CN111838409A (en) | Production method of distiller's grains by fermentation of saccharomyces cerevisiae | |
| CN105441291A (en) | Mixed-flavor liquor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170913 Address after: Xinluo Avenue high tech Zone of Ji'nan City, Shandong province 250100 No. 1299, No. 2 building, 1101 floor Xinsheng Applicant after: Shandong Guoli biological science and Technology Co Ltd Address before: 250013 No. 41, Jiefang Road, Shandong, Ji'nan Applicant before: Yuan Jianguo |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |