CN105368645B - A kind of method without alcohol brewed spirit - Google Patents
A kind of method without alcohol brewed spirit Download PDFInfo
- Publication number
- CN105368645B CN105368645B CN201510967912.0A CN201510967912A CN105368645B CN 105368645 B CN105368645 B CN 105368645B CN 201510967912 A CN201510967912 A CN 201510967912A CN 105368645 B CN105368645 B CN 105368645B
- Authority
- CN
- China
- Prior art keywords
- solid
- state
- yeast
- bacillus
- mash
- 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.)
- Active
Links
Classifications
-
- 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
- C12G3/025—Low-alcohol beverages
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a kind of method without alcohol brewed spirit.The present invention is using sorghum as primary raw material, and the bacterium solution fermentation of access rood class yeast and bacillus coagulans etc. obtains yeast bacillus fermentation solid-state mash；The fermentation of monascus bacterium solution is accessed into yeast bacillus fermentation solid-state mash and obtains solid-state esterification mash；Yeast bacillus fermentation solid-state mash, solid-state esterification mash distillation access distillate of the alcoholic strength below 0.1% and obtain solid-state yeast bacillus base liquor liquid and esterification baste；The sorghum of baked coke, paste flavor high-temperature daqu, peameal and corn flour are added in yellow water and fermented, tunning distillation accesses leading portion Titian liquid, stage casing Titian liquid, endpiece Titian liquid；Again by solid-state yeast bacillus base liquor liquid, baste is esterified, leading portion, stage casing, the allotment of endpiece Titian liquid obtain no alcohol white wine.The present invention is assigned without the distinctive coordination fragrance of alcohol white wine by the preparation of different material；No distinctive liquor flavor of alcohol white wine is added by techniques such as esterifying liquid, distiller's yeast Titian, liquor tailing preparations.
Description
Technical field
The invention belongs to Liquor Making Technology field, and in particular to a kind of method without alcohol brewed spirit.
Background technology
The epoch of wine consumption tide are led in low pure wine, and beer and grape wine are to be gradually opened certain city without alcohol brand
, but white wine field does not occur also really without alcohol white wine, even if there is some white wine brewageed with fruit to be referred to as no alcohol
White wine, but it is not the local flavor of white wine, it should be non-alcoholic fruit wine.
There is the huge market space without alcohol white wine, to old man, child, alcohol intolerance person, no alcohol white wine also has huge pin
Between selling out.One of the reason for flavour that white wine has is white wine fan hobby white wine, so should have without alcohol white wine
The peculiar taste of white wine.
The content of the invention
It is an object of the invention to provide a kind of method without alcohol brewed spirit with liquor flavor.
The purpose of the present invention is achieved through the following technical solutions：
A kind of method without alcohol brewed spirit, comprises the following steps：
(1) by bacillus coagulans, Bacillus cercus, bacillus subtilis, bacillus licheniformis, rood class yeast,
Monascus is respectively connected to cultivate in malt extract medium, obtains the activation bacterium solution of each strain.
(2) rood class activated yeast bacterium solution is inoculated into saccharification solid-state mash, access amount is 20-25mL/kg saccharification solid-states
Mash, ferment 3-5d at 18-24 DEG C, obtains yeast fermentation solid-state mash；Into yeast fermentation solid-state mash, access condenses gemma
The activation bacterium solution of each strain of bacillus, Bacillus cercus, bacillus subtilis, bacillus licheniformis, access amount is all 6-8mL/
Kg yeast fermentation solid-state mash, ferment 10-12d at 16-21 DEG C, obtains yeast bacillus fermentation solid-state mash.
Described saccharification solid-state mash is obtained by the method comprised the following steps：Add by the sorghum of every kilogram of boiling spreading for cooling
Both are well mixed by the ratio for entering mixed enzyme solutions of the 1-1.2L containing α-amylase and carbohydrase, are incubated 2-4d at 40-48 DEG C, obtain
Be saccharified solid-state mash.
(3) yeast bacillus fermentation solid-state mash is added in monascus activation bacterium solution, yeast bacillus fermentation solid-state mash
Addition is 3-5 times that monascus activates bacterium solution quality, and ferment 3d at 32-36 DEG C, then in 20-25 DEG C of fermentation 2-3d, Ran Houjia
Enter monascus activation bacterium solution quality 0.6-1.0% edible alcohol, ferment 8-12d at 22-24 DEG C, obtain solid-state esterification mash.
(4) yeast bacillus fermentation solid-state mash is distilled in distillation still, accesses alcoholic strength distillating below 0.1%
Liquid, the liquid is solid-state yeast bacillus base liquor liquid.
Solid-state esterification mash is distilled in distillation still, accesses distillate of the alcoholic strength below 0.1%, the liquid is
It is esterified baste.
(5) sorghum of baked coke, paste flavor high-temperature daqu, peameal and corn flour are added in yellow water in 22-24 DEG C of fermentation
8-12h, wherein, the addition of baked coke sorghum is 1.4-1.6 times of yellow water quality, and the addition of distiller's yeast is the 1.9- of yellow water quality
2.1 times, the addition of peameal is the 10-13% of yellow water quality, and the addition of corn flour is the 2-4% of yellow water quality.Fermentation
Product distills in distillation still, and the ratio for accessing 18-23L distillates in every 100-120kg tunnings accesses distillate, leading portion
10-12L is leading portion Titian liquid, and follow-up 5-7L is stage casing Titian liquid, and last 3-4L is endpiece Titian liquid.
(6) solid-state yeast bacillus base liquor liquid is pressed:It is esterified baste:Leading portion Titian liquid:Stage casing Titian liquid:Endpiece Titian liquid is
6.6-7.4:2.8-3.2:0.9-1.1:0.9-1.1:3.9-4.1 (volume ratio) ratio mixing, stirs, uses microfiltration membranes mistake
Filter, obtains finished product without alcohol white wine.
Each strain is linked into the access amount of malt extract medium and is both preferably 4-6 oeses/100mL in step (1)；Condense
Bacillus, Bacillus cercus, bacillus subtilis, bacillus licheniformis, the condition of culture of rood class yeast are preferably 24-
26 DEG C of culture 32-34h；The condition of culture of monascus is preferably 30-32 DEG C of culture 2-4d.
Saccharification solid-state mash described in step (2) is preferably obtained by the method comprised the following steps：Sorghum is first with 72
DEG C water immersion 24-26h, then in digester after boiling 12-14h spreading for cooling to room temperature；Preparation 0.3-0.5U/mL containing α-amylase,
Carbohydrase 0.8-0.9U/mL mixed enzyme solution；1-1.2L, which is added, by the sorghum of every kilogram of boiling spreading for cooling contains α-amylase and carbohydrase
The ratio of mixed enzyme solution both are well mixed, be incubated 2-3d at 40-45 DEG C, obtain the solid-state mash that is saccharified.
The alcoholic strength of edible alcohol described in step (3) is preferably 99%.
The ratio that solid-state yeast bacillus base liquor liquid is accessed in step (4) is preferably per 100kg yeast bacillus fermentation solid-state wine with dregs
Liquid accesses 10-12L solid-state yeast bacillus base liquor liquid；The ratio that esterification baste is accessed is preferably that 100kg solid-states esterification mash connects
6-8L is taken to be esterified baste.
The aperture of microfiltration membranes described in step (6) is preferably 0.25 μm.
One kind is obtained without alcohol white wine by the above method.
The present invention is by main material production of sorghum without alcohol white wine；Assigned by the preparation of different material peculiar without alcohol white wine
Coordination fragrance；No distinctive liquor flavor of alcohol white wine is added by techniques such as esterifying liquid, distiller's yeast Titian, liquor tailing preparations.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
(1) strain and raw material
Monascus, bacillus coagulans, Bacillus cercus, bacillus subtilis, bacillus licheniformis are purchased from China
Type Tissue Collection.Rood class yeast is purchased from ATCC.Paste flavor high-temperature daqu is purchased from Liangshan County De Sheng Daqu factory.Brewer's wort
Culture medium is bought from the base Industrial Co., Ltd. of Shanghai one.α-amylase (40,000 U/mL) and carbohydrase (100,000 U/mL) are bought from Shandong
Long Yuan bioengineering Co., Ltd.Yellow water is the yellow water that produces in delicate fragrance type distilled liquor production process.Corn flour and peameal：
Corn and pea cross 20 mesh sieves after crushing, and obtain corn flour and peameal.
(2) sorghum pre-processes
α-amylase (40,000 U/mL) and carbohydrase (100,000 U/mL) each 100mL is taken to be added to the running water that 1L boils 20min
In, obtain mixed enzyme dilution.Sorghum first soaks 24h with 72 DEG C of water, then in digester after boiling 12h spreading for cooling to room temperature,
The ratio for adding 1L mixed enzyme dilutions in the sorghum of every kilogram of spreading for cooling adds mixed enzyme dilution, stirs, in 40 DEG C of guarantors
Warm 2d, obtains the solid-state mash that is saccharified.
Sorghum stir-fries in frying pan, baked coke, stir-fries untill the jaundice of sorghum surface has point-like blackspot, baked coke terminates, and obtains
The sorghum of baked coke.
(3) bacterium activation and fermentation
Bacillus coagulans, Bacillus cercus, bacillus subtilis, bacillus licheniformis, rood class yeast etc. are respectively
It is linked into malt extract medium, strain inoculum concentration is 4 oeses/100mL, 24 DEG C of culture 32h obtain the work of each strain
Change bacterium solution.
Rood class activated yeast bacterium solution is inoculated into saccharification solid-state mash, and access amount is 20mL/kg saccharification solid-state mash,
18 DEG C of fermentation 3d, obtain yeast fermentation solid-state mash；Then toward access bacillus coagulans, wax-like in yeast fermentation solid-state mash
The activation bacterium solution of each strain of bacillus, bacillus subtilis, bacillus licheniformis, access amount is all solid for the fermentation of 6mL/kg yeast
State mash, ferment 12d at 16 DEG C, obtains yeast bacillus fermentation solid-state mash.
(4) it is esterified the preparation of mash
Monascus slant pore is linked into malt extract medium (strain inoculum concentration is 4 oeses/100mL), at 32 DEG C
2d is cultivated, monascus activation bacterium solution is obtained.Yeast bacillus fermentation solid-state mash, yeast bacillus are added into monascus activation bacterium solution
The addition of solid-state mash of fermenting activates 3 times of bacterium solution quality for monascus, and ferment 3d at 32 DEG C, then the 2d that ferment at 20 DEG C, so
The edible alcohol (alcoholic strength is 99%) of monascus activation bacterium solution quality 1% is added afterwards, and ferment 8d at 22 DEG C, obtains solid-state esterification
Mash.
(5) yeast bacillus fermentation solid-state mash, solid-state are esterified the distillation of mash
Yeast bacillus fermentation solid-state mash is distilled in distillation still, accesses distillate of the alcoholic strength below 0.1%,
The liquid is solid-state yeast bacillus base liquor liquid.10L solid-state yeast bacillus base liquors are accessed by 100kg yeast bacillus fermentation solid-state mash
The ratio of liquid is accessed.
Solid-state esterification mash is distilled in distillation still, accesses distillate of the alcoholic strength below 0.1%, the liquid is
It is esterified baste.The ratio for accessing 8L esterification bastes in 100kg solid-states esterification mash is accessed.
(6) distillation of baked coke sorghum, distiller's yeast distillation Titian
The sorghum of baked coke, paste flavor high-temperature daqu, peameal and corn flour are added in delicate fragrance type distilled liquor yellow water
22 DEG C of fermentation 8h, wherein, the addition of baked coke sorghum is 1.5 times of yellow water quality, and the addition of distiller's yeast is the 2 of yellow water quality
Times, the addition of peameal is the 10% of yellow water quality, and the addition of corn flour is the 3% of yellow water quality.Tunning is steaming
Evaporate in kettle and distill, 18L distillates are accessed per 100kg tunnings, leading portion 10L is leading portion Titian liquid, and follow-up 5L carries for stage casing
Fragrant liquid, last 3L is endpiece Titian liquid.
(7) allocate
By solid-state yeast bacillus base liquor liquid:It is esterified baste:Leading portion Titian liquid:Stage casing Titian liquid:Endpiece Titian liquid is 7:
3:1:1:The ratio mixing of 4 (volume ratios), stirs, with micro-filtrate membrane filtration (0.25 μm of filter opening), obtains finished product without alcohol white wine,
Its vinosity evaluation and alcoholic strength are shown in Table 1.
Table 1
| Products taste | Product fragrance | Alcoholic strength |
| Micro- sweet tea, it is tasty | Coordinate fragrance | 0.2% |
Embodiment 2
Contrast test 1：Bacillus coagulans, Bacillus cercus, bacillus subtilis, bacillus licheniformis is added without to enter
Row fermentation, i.e., the ferment used in the preparation, the distillation of (5) yeast bacillus fermentation solid-state mash (4) esterification mash in embodiment 1
Female bacillus fermentation solid-state mash changes the yeast fermentation solid-state mash obtained in (3) into, and remaining operation be the same as Example 1 is finally allocated
Vinosity evaluation and alcoholic strength of the obtained finished product without alcohol white wine are shown in Table 2.
Table 2
| Products taste | Product fragrance | Alcoholic strength |
| Micro- sweet tea, it is tasty | There is fragrance, it is uncoordinated | 0.25% |
Contrast test 2：Remove in embodiment 1 distillation of (6) baked coke sorghum, distiller's yeast distillation Titian, solid-state yeast bar is pressed in allotment
Bacterium base liquor liquid:It is 7 to be esterified baste:The ratio allotment of 3 (volume ratios), remaining operation be the same as Example 1, finally allocates gained finished product
Vinosity evaluation without alcohol white wine is shown in Table 3.
Table 3
| Products taste | Product fragrance | Alcoholic strength |
| Micro- sweet tea, it is boring | Almost without fragrance | 0.28% |
Contrast test 3：The yellow water that the distillation of (6) baked coke sorghum, distiller's yeast distillation Titian are used in embodiment 1 uses running water generation
Replace, remaining operation be the same as Example 1 finally allocates obtained vinosity evaluation of the finished product without alcohol white wine and is shown in Table 4.
Table 4
| Products taste | Product fragrance | Alcoholic strength |
| Micro- sweet tea, it is slightly boring | Fragrance is coordinated | 0.25% |
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (8)
1. a kind of method without alcohol brewed spirit, it is characterised in that comprise the following steps：
(1) by bacillus coagulans, Bacillus cercus, bacillus subtilis, bacillus licheniformis, rood class yeast, red yeast rice
It is mould to be respectively connected to cultivate in malt extract medium, obtain the activation bacterium solution of each strain；
(2) rood class activated yeast bacterium solution is inoculated into saccharification solid-state mash, access amount is 20-25mL/kg saccharification solid-state mash,
Ferment 3-5d at 18-24 DEG C, obtains yeast fermentation solid-state mash；Toward yeast fermentation solid-state mash in access bacillus coagulans,
The activation bacterium solution of each strain of Bacillus cercus, bacillus subtilis, bacillus licheniformis, access amount is all 6-8mL/kg yeast
Ferment solid-state mash, and ferment 10-12d at 16-21 DEG C, obtains yeast bacillus fermentation solid-state mash；
Described saccharification solid-state mash is obtained by the method comprised the following steps：1- is added by the sorghum of every kilogram of boiling spreading for cooling
Both are well mixed by the ratio of mixed enzyme solutions of the 1.2L containing α-amylase and carbohydrase, are incubated 2-4d at 40-48 DEG C, are saccharified
Solid-state mash；
(3) yeast bacillus fermentation solid-state mash is added in monascus activation bacterium solution, the addition of yeast bacillus fermentation solid-state mash
Activate bacterium solution quality for monascus 3-5 times is measured, ferment 3d at 32-36 DEG C, then in 20-25 DEG C of fermentation 2-3d, then added red
Aspergillus activation bacterium solution quality 0.6-1.0% edible alcohol, ferment 8-12d at 22-24 DEG C, obtains solid-state esterification mash；
(4) yeast bacillus fermentation solid-state mash is distilled in distillation still, accesses distillate of the alcoholic strength below 0.1%,
The liquid is solid-state yeast bacillus base liquor liquid；
Solid-state esterification mash is distilled in distillation still, accesses distillate of the alcoholic strength below 0.1%, and the liquid is esterification
Baste；
(5) sorghum of baked coke, paste flavor high-temperature daqu, peameal and corn flour are added in yellow water the 8- that fermented at 22-24 DEG C
12h, wherein, the addition of baked coke sorghum is 1.4-1.6 times of yellow water quality, and the addition of paste flavor high-temperature daqu is yellow water quality
1.9-2.1 times, the addition of peameal is the 10-13% of yellow water quality, and the addition of corn flour is the 2- of yellow water quality
4%；Tunning distills in distillation still, and the ratio for accessing 18-23L distillates in every 100kg tunnings accesses distillate,
Leading portion 10-12L is leading portion Titian liquid, and follow-up 5-7L is stage casing Titian liquid, and last 3-4L is endpiece Titian liquid；
(6) solid-state yeast bacillus base liquor liquid is pressed:It is esterified baste:Leading portion Titian liquid:Stage casing Titian liquid:Endpiece Titian liquid is 6.6-
7.4:2.8-3.2:0.9-1.1:0.9-1.1:3.9-4.1 (volume ratio) ratio mixing, stirs, with micro-filtrate membrane filtration,
Finished product is obtained without alcohol white wine.
2. the method according to claim 1 without alcohol brewed spirit, it is characterised in that：Each strain is linked into step (1)
The access amount of malt extract medium is 4-6 oeses/100mL；Bacillus coagulans, Bacillus cercus, bacillus subtilis
Bacterium, bacillus licheniformis, the condition of culture of rood class yeast are 24-26 DEG C of culture 32-34h；The condition of culture of monascus is 30-
32 DEG C of culture 2-4d.
3. the method according to claim 1 without alcohol brewed spirit, it is characterised in that：Saccharification described in step (2) is consolidated
State mash is obtained by the method comprised the following steps：Sorghum first soaks 24-26h, then the boiling in digester with 72 DEG C of water
Spreading for cooling is to room temperature after 12-14h；Prepare 0.3-0.5U/mL containing α-amylase, carbohydrase 0.8-0.9U/mL mixed enzyme solution；By every thousand
Both are well mixed by the ratio that the sorghum of gram boiling spreading for cooling adds 1-1.2L mixed enzyme solutions, are incubated 2-3d at 40-45 DEG C, obtain
Be saccharified solid-state mash.
4. the method according to claim 1 without alcohol brewed spirit, it is characterised in that：Edible wine described in step (3)
The alcoholic strength of essence is 99%.
5. the method according to claim 1 without alcohol brewed spirit, it is characterised in that：Solid-state yeast bacillus in step (4)
The ratio that base liquor liquid is accessed is to access 10-12L solid-state yeast bacillus base liquor liquid per 100kg yeast bacillus fermentation solid-state mash.
6. the method according to claim 1 without alcohol brewed spirit, it is characterised in that：Esterification baste connects in step (4)
The ratio taken is that 100kg solid-states esterification mash accesses 6-8L esterification bastes.
7. the method according to claim 1 without alcohol brewed spirit, it is characterised in that：Microfiltration membranes described in step (6)
Aperture be 0.25 μm.
8. a kind of method without alcohol brewed spirit, it is characterised in that：Obtained by the method described in claim any one of 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510967912.0A CN105368645B (en) | 2015-12-22 | 2015-12-22 | A kind of method without alcohol brewed spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510967912.0A CN105368645B (en) | 2015-12-22 | 2015-12-22 | A kind of method without alcohol brewed spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105368645A CN105368645A (en) | 2016-03-02 |
| CN105368645B true CN105368645B (en) | 2017-10-24 |
Family
ID=55371285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510967912.0A Active CN105368645B (en) | 2015-12-22 | 2015-12-22 | A kind of method without alcohol brewed spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105368645B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047590A (en) * | 2016-08-25 | 2016-10-26 | 薛常莲 | Process for making soy sauce aroma style baijiu |
| CN106047589A (en) * | 2016-08-25 | 2016-10-26 | 薛常莲 | Making process of sorghum liquor |
| CN106399002A (en) * | 2016-12-18 | 2017-02-15 | 周世容 | Baijiu brewing technology |
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
| CN110093238A (en) * | 2019-04-19 | 2019-08-06 | 北京牛栏山庄饮品有限公司 | A kind of no alcohol blending wine and its preparation process |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034389A (en) * | 1987-12-10 | 1989-08-02 | 孟昭叔 | Process of producing low white spirit by direct freezing method |
| CN1225386A (en) * | 1998-02-22 | 1999-08-11 | 赵戬 | Methanol-free fragrance distilled spirit and method for producing same |
| CN1583994A (en) * | 2004-06-10 | 2005-02-23 | 山西大学 | Method for stabilizing quality of white spirit with low cotnent of alcohol |
| CN1799428A (en) * | 2004-12-31 | 2006-07-12 | 张立军 | Alcohol free spirit |
| CN101033446A (en) * | 2007-04-16 | 2007-09-12 | 祝青 | Process of preparing low-degree distilled spirit |
| CN102140427A (en) * | 2010-09-29 | 2011-08-03 | 湖北白云边酒业股份有限公司 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
| CN102229879A (en) * | 2011-05-31 | 2011-11-02 | 泸州品创科技有限公司 | Flavor blending liquid and preparation method thereof |
| CN102277326A (en) * | 2011-08-13 | 2011-12-14 | 天津工业生物技术研究所 | Microbial mixed colony capable of enhancing flavor of brewed white liquor |
| CN102304445A (en) * | 2011-07-13 | 2012-01-04 | 宣国义 | Method of making high-degree white wine by using grapes |
| JP2012532589A (en) * | 2009-07-10 | 2012-12-20 | セーホーエル．ハンセン アクティーゼルスカブ | Process for the production of alcoholic beverages with reduced alcohol content |
| JP2015029479A (en) * | 2013-08-05 | 2015-02-16 | アサヒビール株式会社 | Foam sustainability improvement method of non-alcoholic beer tasting beverage and manufacturing method of non-alcoholic beer tasting beverage |
| CN104745503A (en) * | 2015-02-04 | 2015-07-01 | 湖北楚园春酒业有限公司 | Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor |
-
2015
- 2015-12-22 CN CN201510967912.0A patent/CN105368645B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034389A (en) * | 1987-12-10 | 1989-08-02 | 孟昭叔 | Process of producing low white spirit by direct freezing method |
| CN1225386A (en) * | 1998-02-22 | 1999-08-11 | 赵戬 | Methanol-free fragrance distilled spirit and method for producing same |
| CN1583994A (en) * | 2004-06-10 | 2005-02-23 | 山西大学 | Method for stabilizing quality of white spirit with low cotnent of alcohol |
| CN1799428A (en) * | 2004-12-31 | 2006-07-12 | 张立军 | Alcohol free spirit |
| CN101033446A (en) * | 2007-04-16 | 2007-09-12 | 祝青 | Process of preparing low-degree distilled spirit |
| JP2012532589A (en) * | 2009-07-10 | 2012-12-20 | セーホーエル．ハンセン アクティーゼルスカブ | Process for the production of alcoholic beverages with reduced alcohol content |
| CN102140427A (en) * | 2010-09-29 | 2011-08-03 | 湖北白云边酒业股份有限公司 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
| CN102229879A (en) * | 2011-05-31 | 2011-11-02 | 泸州品创科技有限公司 | Flavor blending liquid and preparation method thereof |
| CN102304445A (en) * | 2011-07-13 | 2012-01-04 | 宣国义 | Method of making high-degree white wine by using grapes |
| CN102277326A (en) * | 2011-08-13 | 2011-12-14 | 天津工业生物技术研究所 | Microbial mixed colony capable of enhancing flavor of brewed white liquor |
| JP2015029479A (en) * | 2013-08-05 | 2015-02-16 | アサヒビール株式会社 | Foam sustainability improvement method of non-alcoholic beer tasting beverage and manufacturing method of non-alcoholic beer tasting beverage |
| CN104745503A (en) * | 2015-02-04 | 2015-07-01 | 湖北楚园春酒业有限公司 | Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105368645A (en) | 2016-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105368645B (en) | A kind of method without alcohol brewed spirit | |
| CN105368646B (en) | A kind of method that utilization Acer negundo prepares maple aromatic white spirit | |
| CN105670870A (en) | Bubbling rice wine preparing method | |
| CN106833898A (en) | A kind of preparation method of rice-fragrant type tobacco aromaticss | |
| CN102337189A (en) | Hawthorn brandy and brewage method thereof | |
| CN108410681A (en) | A kind of production method and gained hops Spirit of hops Spirit | |
| CN104371880B (en) | A kind of solid fermentation preparation method of persimmon taste fruit vodka | |
| CN106399002A (en) | Baijiu brewing technology | |
| CN103436403A (en) | Highland barley za wine and preparation method thereof | |
| CN103923797A (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN103589574A (en) | Kiwi fruit and honeysuckle containing fruit wine and fruit wine brewing method | |
| CN103087893B (en) | Preparation method of composite coarse cereals monascus | |
| CN101921687A (en) | A kind of preparation method of red date cognac | |
| CN102628020B (en) | Walnut-red date wine and brewing method thereof | |
| CN106754071A (en) | A kind of health-care spirit and its brew method | |
| CN104762220A (en) | Functional yellow wine enriched in ferulic acid and production method of functional yellow wine | |
| CN105400656B (en) | A kind of brewing method of yellow rice wine | |
| CN105349388B (en) | A kind of method that liquid fermentation brewages alkalescence white wine | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN103992911A (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN102660429A (en) | Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof | |
| KR101565786B1 (en) | Manufacturing method of Arteminsia annua makgeolli, and Arteminsia annua makgeolli manufactured by the same | |
| CN105985877A (en) | Production method of acid flavoring liquor | |
| CN110951574A (en) | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium | |
| CN107988090B (en) | Functional microorganism combined microbial inoculum and application 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210624 Address after: 471000 rooms 2-702, building 36, block 02, Wuhan road, Jianxi District, Luoyang City, Henan Province Patentee after: Luoyang handao Liquor Co.,Ltd. Address before: 430068 1, Lijia 1 village, Nanhu, Wuchang District, Wuhan, Hubei Patentee before: HUBEI University OF TECHNOLOGY |