CN105368648B - A kind of Maotai-flavor liquor brewing method and its device - Google Patents
A kind of Maotai-flavor liquor brewing method and its device Download PDFInfo
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- CN105368648B CN105368648B CN201510986142.4A CN201510986142A CN105368648B CN 105368648 B CN105368648 B CN 105368648B CN 201510986142 A CN201510986142 A CN 201510986142A CN 105368648 B CN105368648 B CN 105368648B
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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
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- 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
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Abstract
A kind of Maotai-flavor liquor brewing method, it is characterised in that（1）Red sorghum is sent into by conveying worm and grinds sterilization all-in-one, being milled to can sterilize by 100 mesh mesh screens, while by ultraviolet and high-temperature steam, ultraviolet wavelength 254nm；High-temperature steam is 140 ~ 150 DEG C；（2）The red sorghum after sterilization is crushed by being transported to after helix transporting device spray inoculation in solid-state fermenter, raw material is in solid-state fermenter internal control temperature control wet fermentation, strain weight accounts for 0.8 ~ the 1.2 ‰ of raw material gross weight, and for temperature control at 35 ~ 40 DEG C, fermentation time is 15 ~ 20h；Humid control is in 95%RH；（3）Alcohol steam is gone out by distiller after fermentation；（4）Alcohol vapor condenses filtering in condensing tower；（5）New wine after condensation filtering is put into aging tank by infrared ray, auxiliary agent, magnetic field, temperature control carrys out promoting ageing, a length of 10 ~ 14 μm of infrared wave, the beneficial effects of the invention are as follows the brewage process for shortening Maotai-flavor liquor and time, improve Maotai-flavor liquor brewages efficiency.
Description
Technical field
The invention belongs to brewed spirit field, particularly a kind of Maotai-flavor liquor brewing method and its device.
Background technology
The production process secondary stuff-assignment of traditional Maotai-flavor liquor, nine, which steam seven, takes, this form production cycle length, and produces week
Phase length is primarily due to fermentation period length, and aging period length, the taste of wine is very big with fermentation relation, and ferments with fermentation condition
Relation is big, fermentation condition, and ageing promotes association, enhances the affinity between polar molecule, not only increases alcohol molecule
Degree of association between hydrone, and the association group being likely to form between bigger and firm polar molecule；Enhance all kinds of things
The molecule activation energy of matter：Intermolecular effective collision rate is improved, the reaction such as esterification, condensation, redox is accelerated, has
The alcohol ester that profit forms wine brews fragrance；Accelerate the volatilization of low boiling point component：Due to the increase of molecular kinetic energy, make sulphur that may be present
Change hydrogen, the composition such as acetaldehyde accelerates to escape from wine liquid, eliminate pungent peculiar smell of Denging rapidly, how promoting ageing process, shorten and be aged
Time value must probe into.
The content of the invention
In order to shorten the brewage process of Maotai-flavor liquor and time, improving production efficiency, the present invention proposes a kind of Maotai-flavor
Liquor brewing method and its device.
This Maotai-flavor liquor brewing method, it is characterised in that（1）Red sorghum is sent into grind by conveying worm and killed
Bacterium all-in-one, being milled to can sterilize by 100 mesh mesh screens, while by ultraviolet and high-temperature steam, and ultraviolet wavelength is
254nm；High-temperature steam is 140 ~ 150 DEG C；（2）The red sorghum after sterilization is crushed by being conveyed after helix transporting device spray inoculation
Into solid-state fermenter, raw material in solid-state fermenter internal control temperature control wet fermentation, strain weight account for raw material gross weight 0.8 ~
1.2 ‰, for temperature control at 35 ~ 40 DEG C, fermentation time is 15 ~ 20h；Humid control is in 95%RH；（3）Pass through distiller after fermentation
Go out alcohol steam；（4）Alcohol vapor condenses filtering in condensing tower；（5）New wine after condensation filtering, which is put into aging tank, to be led to
Cross infrared ray, auxiliary agent, magnetic field, temperature control carrys out promoting ageing, a length of 10 ~ 14 μm of infrared wave, and temperature control is at 36 ~ 38 DEG C, auxiliary agent
For Peracetic acid, the 0.05 ‰ of new wine gross weight is accounted for, aging period is 1 year.
This Maotai-flavor liquor brewery installations, including the first conveying worm, it is characterised in that the first conveying worm is right
Side, which is connected with, grinds sterilization all-in-one, and the sterilization all-in-one top center that grinds is the first motor, on the first motor output shaft
There is circular groove, plectane is installed in circular groove；There are 3 the second support shafts for being mutually 120 degree of arrangements plectane lower end, grinds sterilization all-in-one
The high-temperature steam outlet of top right side first, grinding sterilization all-in-one inner top has three first support shafts and quartz burner, grinds
Drive bearing is arranged at broken sterilization all-in-one top, and the drive bearing is made up of shock wave wheel, transmission circle, roller and ring gear, described
Shock wave wheel has the tooth of two 180 degree arrangements, has 3 the 3rd support shafts in 120 degree of circle distributions on shock wave wheel, is on transmission circle
120 degree are distributed with 3 roller slots, transmission circle and the second support axis connection, have 5 teeth on ring gear；Ring gear and the first support
Axis connection；Transmission circle and the second support axis connection；First motor output shaft and shock wave wheel are bonded；Grind sterilization all-in-one middle wall
On be welded with the first gear ring, being closed in the first gear ring has the second gear ring, the second gear ring is connected with transmission circle by the second support shaft
Connect；The 3rd gear ring is combined with second gear ring, the 3rd gear ring passes through the 3rd support axis connection with shock wave wheel；Grind sterilization all-in-one
First high-temperature steam entrance is arranged at bottom；The integral motor spindle of sterilization is ground to be connected with the second conveying worm；Second conveying worm
On have inoculation spray equipment；Solid-state fermenter is connected with the right side of second conveying worm, there is interlayer the solid state fermentation tank top,
Heating tube is installed in interlayer；First temperature inductor and humidity sensor, humidity sensor are installed on solid state fermentation tank skin
Electrically connected with the first temperature inductor with the first PLC of outside, there is sterilizing steam spray mouth on solid state fermentation tank wall；Solid state fermentation
Pot bottom outlet is connected with distiller；It is connected at the top of distiller by pipeline with condensing tower；Condense tower bottom by pipeline with it is old
Change tank connection；There are the second motor and auxiliary agent entrance on the aging tank；Second motor connection has the stirring positioned at ageing pot bottom
Plate；Ageing pot bottom is mounted below permanent magnets；Ageing tank skin internal layer is far infrared irradiation layer, the far infrared irradiation layer
To be uniformly mixed with far-infrared ceramic powder in clay, far-infrared ceramic powder dosage is the 10% of far infrared irradiation layer；Ageing
Second temperature inductor is installed, being aged on tank wall has the 2nd PLC, outside second temperature inductor and aging tank on tank skin internal layer
The 2nd PLC electrical connections on wall, aging tank outer bottom have wine mouth.
It is in back taper to grind the integral motor spindle of sterilization.
There is projection on agitating plate.
25 ~ 45 ° of first gear ring upper surface and level inclination.
20 ~ 45 ° of second gear ring upper surface and level inclination
3rd gear ring upper surface is 30 ~ 45 ° with horizontal plane inclination angle in cone
When in use, red sorghum is sent into by the first conveying worm and grinds sterilization all-in-one, being milled to can be by 100
Mesh mesh screen, while sterilized by ultraviolet and high-temperature steam, ultraviolet wavelength 254nm；High-temperature steam is 140 ~ 150 DEG C；It is public
Knowing ultraviolet 200 ~ 300nm wavelength has a sterilizing ability, the present invention by test of many times to determine ultraviolet wavelength be 254nm when,
Sterilizing ability is most strong, and history induction of thymine dimer formation and DNA it is be hinged, so as to suppress DNA duplication；
Due to the concentric transmission principle of drive bearing, along with ring gear is fixed, its speed for the ring gear number of teeth than subtracting roller number with swashing
The ratio between impeller number of teeth, i.e., 1:1, shock wave wheel is with transmission circle operating on the contrary, so as to drive the second gear ring and the 3rd gear ring side of moving
To opposite；More gear rings, which grind to grind with counter motion, to be made to grind more efficient, while grinding, passes through ultraviolet and high temperature steams
Vapour is sterilized, and germicidal efficiency is higher, higher than germicidal efficiency under static state because raw material is the sterilization under dynamic effect, is led to
Often need 15 ~ 20 minutes, now only need 1 ~ 3 minute；And shorten whole technological process；（2）Crush the red sorghum after sterilization
By being transported to after the spray inoculation of the second helix transporting device in solid-state fermenter, raw material is in the wet hair of solid-state fermenter internal control temperature control
Ferment, strain weight account for 0.8 ~ the 1.2 ‰ of raw material gross weight, temperature in the first temperature sensor senses solid-state fermenter, pass through control
Heating tube processed is sprayed by control to make solid-state fermenter heat up and sterilizes steam to control solid-state fermenter humidity；When temperature control
System is at 38 DEG C, fermentation time 18h；Humid control microbe colony growth on 95%RH, raw material is best；（3）Lead to after fermentation
Cross distiller and go out alcohol steam；（4）Alcohol vapor condenses filtering in condensing tower；（5）New wine after condensation filtering is put into old
Change in tank and promoting ageing is come by infrared ray, auxiliary agent, magnetic field, temperature control, because infrared energy lifting molecular motion energy increase
Association probability between ethanol molecule and hydrone, make wine body soft soft, present invention determine that a length of 12 μm of most suitable infrared wave,
And infra-red radiation easily causes temperature rising, the sensing of second temperature sensor, by controlling agitating plate stirring to make temperature control exist
36 ~ 38 DEG C, auxiliary agent is Peracetic acid, accounts for the 0.05 ‰ of new wine gross weight, and principle is that magnetic field energy makes wine molecule regularly arranged, is accelerated
The formation of ester, make wine body alcohol and；Decomposition of peracetic acid produces oxygen by acetaldehyde and oxidation of ethanol into acid, and Peracetic acid itself is decomposed
Acid play acid catalysis to newly-generated acid again, the increase of end product ester content, only need to be by solid acidleach when finally going out wine
Go, mellow in taste is sweet, and cellar aroma flavoring protrudes；Usual Maotai-flavor liquor need to be aged 3 years, and single aging method is applicable usual
Also just make aging period to carry 6 months to 1 year soon, and combine and urge old, the aging period made greatly shortens, and the wine of ageing 1 year just has biography
System is aged the effect of 3 years.
The beneficial effects of the invention are as follows the brewage process for shortening Maotai-flavor liquor and time, Maotai-flavor liquor is improved
Brewage efficiency.
Brief description of the drawings
Fig. 1 schematic structural views of the invention
Fig. 2 drive bearing structural representations
Fig. 3 agitating plate top views
Fig. 4 gear ring structure schematic diagrames
In Fig. 1, in Fig. 2 and Fig. 4：1st, the first conveying worm, 2, grind sterilization all-in-one, the 3, first motor, 3.1,
Circular groove, 4, plectane, the 5, second support shaft, the 6, first support shaft, 7, quartz burner, 8, drive bearing, 8.1, shock wave wheel,
8.2nd, transmission circle, 8.21, roller slot, 8.3, roller, 8.4, ring gear, the 9, the 3rd support shaft, the 10, first gear ring, the 11, second tooth
Circle, the 12, the 3rd gear ring, the 13, first high-temperature steam entrance, the 14, second conveying worm, 15, inoculation spray equipment, 16, solid-state
Fermentation tank, 17, interlayer, 18, heating tube, the 19, first temperature inductor, 20, humidity sensor, the 21, the first PLC, 22, sterilizing steams
Vapour nozzle, 23, distiller, 24, condensing tower, 25, aging tank, the 26, second motor, 27, auxiliary agent entrance, 28, agitating plate, 29,
Permanent magnets, the 30, first high-temperature steam outlet, 31, far infrared irradiation layer, 32, second temperature inductor, the 33, the 2nd PLC；
In figure 3：34th, it is raised.
Embodiment
In Fig. 1：This Maotai-flavor liquor brewing method, it is characterised in that（1）Will be red by the first conveying worm 1
Sorghum, which is sent into, grinds sterilization all-in-one 2, and being milled to can sterilize by 100 mesh mesh screens, while by ultraviolet and high-temperature steam, purple
Outside line wavelength is 254nm；High-temperature steam is 145 DEG C；（2）The red sorghum after sterilization is crushed to spray by the second helix transporting device 14
It is transported to after leaching inoculation in solid-state fermenter 16, raw material accounts for raw material in the internal control temperature control wet fermentation of solid-state fermenter 16, strain weight
The 1 ‰ of gross weight, temperature control is at 38 DEG C, fermentation time 18h；Humid control is in 95%RH；（3）Pass through distiller after fermentation
23 go out alcohol steam；（4）Alcohol vapor condenses filtering in condensing tower 24；（5）New wine after condensation filtering is put into aging tank
By infrared ray, auxiliary agent, magnetic field in 25, temperature control carrys out promoting ageing, a length of 12 μm of infrared wave, and temperature control is at 37 DEG C, auxiliary agent
For Peracetic acid, the 0.05 ‰ of new wine gross weight is accounted for, aging period is 1 year.
In Fig. 1, Fig. 2 and Fig. 4, this Maotai-flavor liquor brewery installations, including the first conveying worm 1, its feature exist
In the right side of the first conveying worm 1, which is connected with, grinds sterilization all-in-one 2, and sterilization all-in-one 2 top center that grinds is first
Motor 3, there is circular groove 3.1 on the output shaft of the first motor 3, plectane 4 is installed in circular groove 3.1；The lower end of plectane 4 has 3 to be mutually 120 degree
Second support shaft 5 of arrangement, sterilization the first high-temperature steam outlet of top right side 30 of all-in-one 2 is ground, ground in sterilization all-in-one 2
Three first support shafts 6 and quartz burner 7 are arranged at top, and grinding sterilization all-in-one 2 top has drive bearing 8, the power transmission shaft
Hold 8 to be made up of shock wave wheel 8.1, transmission circle 8.2, roller 8.3 and ring gear 8.4, the shock wave wheel 8.1 there are two 180 degree arrangements
Tooth, have 3 the 3rd support shafts 9 in 120 degree circle distributions on shock wave wheel 8.1, transmission is enclosed on 8.2 and is distributed with 3 in 120 degree
Roller slot 8.21, transmission circle 8.2 are connected with the second support shaft 5, there is 5 teeth on ring gear 8.4；Ring gear 8.4 and first supports
Axle 6 connects；Transmission circle 8.2 is connected with the second support shaft 5；The output shaft of first motor 3 and shock wave wheel 8.1 are bonded；Grind sterilization one
The first gear ring 10 has been welded with the middle wall of body machine 2, the second gear ring 11, the second gear ring 11 and transmission are combined with the first gear ring 10
Circle 8.2 is connected by the second support shaft 5；The 3rd gear ring 12 is combined with second gear ring 11, the 3rd gear ring 12 and shock wave wheel 8.1 are logical
The 3rd support shaft 9 is crossed to connect；Grinding sterilization all-in-one 2 bottom has the first high-temperature steam entrance 13；Grind sterilization all-in-one 2 bottom
It is connected with the second conveying worm 14；There is inoculation spray equipment 15 on second conveying worm 14；Second conveying worm 14 is right
Side is connected with solid-state fermenter 16, and there is interlayer 17 at the top of solid-state fermenter 16, heating tube 18 is provided with interlayer 17；Solid-state
First temperature inductor 19 and humidity sensor 20, the temperature inductor of humidity sensor 20 and first are installed on the wall of fermentation tank 16
19 electrically connect with the first PLC21 of outside, there is sterilizing steam spray mouth 22 on the outer wall of solid-state fermenter 16；The bottom of solid-state fermenter 16
Outlet is connected with distiller 23；The top of distiller 23 is connected by pipeline with condensing tower 24；The bottom of condensing tower 24 by pipeline with
Aging tank 25 connects；There are the second motor 26 and auxiliary agent entrance 27 on the aging tank 25；Second motor 26 is connected with positioned at ageing
The agitating plate 28 of the bottom of tank 25；The bottom of aging tank 25 is mounted below permanent magnets 29；The wall internal layer of aging tank 25 is put for far infrared
Layer 31 is penetrated, the far infrared irradiation layer 31 is that far-infrared ceramic powder is uniformly mixed with clay, and far-infrared ceramic powder is used
Measure as the 10% of far infrared irradiation layer；Second temperature inductor 32 is installed, on the outer wall of aging tank 25 on the wall internal layer of aging tank 25
2nd PLC33, second temperature inductor 32 electrically connect with the 2nd PLC33 on the outer wall of aging tank 25, and the outer bottom of aging tank 25 has
Wine mouth 35.
In Fig. 1, it is in back taper to grind sterilization all-in-one 2 bottom.
In figure 3, there is projection 34 on agitating plate 28.
In Fig. 1：30 ° of the upper surface of first gear ring 10 and level inclination.
In Fig. 1：25 ° of the upper surface of second gear ring 11 and level inclination
In Fig. 1：The upper surface of 3rd gear ring 12 is 40 ° with horizontal plane inclination angle in cone.
Claims (6)
1. a kind of Maotai-flavor liquor brewery installations, including the first conveying worm, it is characterised in that on the right side of the first conveying worm
It is connected with and grinds sterilization all-in-one, the sterilization all-in-one top center that grinds is the first motor, is had on the first motor output shaft
Circular groove, plectane is installed in circular groove；There are 3 the second support shafts for being mutually 120 degree of arrangements plectane lower end, grinds sterilization all-in-one top
First high-temperature steam outlet on the right side of portion, grinding sterilization all-in-one inner top has three first support shafts and quartz burner, grinds
Drive bearing is arranged at sterilization all-in-one top, and the drive bearing is made up of shock wave wheel, transmission circle, roller and ring gear, described to swash
Impeller has the tooth of two 180 degree arrangements, has 3 the 3rd support shafts in 120 degree of circle distributions on shock wave wheel, is on transmission circle
120 degree are distributed with 3 roller slots, transmission circle and the second support axis connection, have 5 teeth on ring gear；Ring gear and the first support
Axis connection；Transmission circle and the second support axis connection；First motor output shaft and shock wave wheel are bonded；Grind sterilization all-in-one middle wall
On be welded with the first gear ring, being closed in the first gear ring has the second gear ring, and the second gear ring passes through the second support axis connection with transmission circle；
The 3rd gear ring is combined with second gear ring, the 3rd gear ring passes through the 3rd support axis connection with shock wave wheel；Grind under sterilization all-in-one
There is the first high-temperature steam entrance in portion；The integral motor spindle of sterilization is ground to be connected with the second conveying worm；On second conveying worm
There is inoculation spray equipment；Solid-state fermenter is connected with the right side of second conveying worm, there is interlayer the solid state fermentation tank top, every
Heating tube is installed in layer；First temperature inductor and humidity sensor be installed on solid state fermentation tank skin, humidity sensor and
First temperature inductor electrically connects with the first PLC of outside, there is sterilizing steam spray mouth on solid state fermentation tank wall；Solid-state fermenter
Outlet at bottom is connected with distiller；It is connected at the top of distiller by pipeline with condensing tower；Condense tower bottom and pass through pipeline and ageing
Tank connects；There are the second motor and auxiliary agent entrance on the aging tank；Second motor connection has the agitating plate positioned at ageing pot bottom；
Ageing pot bottom is mounted below permanent magnets；It is far infrared irradiation layer to be aged tank skin internal layer, and the far infrared irradiation layer is
Far-infrared ceramic powder is uniformly mixed with clay, far-infrared ceramic powder dosage is the 10% of far infrared irradiation layer；Ageing
Second temperature inductor is installed, being aged on tank wall has the 2nd PLC, outside second temperature inductor and aging tank on tank skin internal layer
The 2nd PLC electrical connections on wall, aging tank outer bottom have wine mouth.
2. a kind of Maotai-flavor liquor brewery installations according to claim 1, it is characterised in that grind the integral motor spindle of sterilization
In back taper.
3. a kind of Maotai-flavor liquor brewery installations according to claim 1, it is characterised in that have projection on agitating plate.
4. a kind of Maotai-flavor liquor brewery installations according to claim 1, it is characterised in that the first gear ring upper surface and water
Flat 25~45 ° of inclination angle.
5. a kind of Maotai-flavor liquor brewery installations according to claim 1, it is characterised in that the second gear ring upper surface and water
Flat 20~45 ° of inclination angle.
6. a kind of Maotai-flavor liquor brewery installations according to claim 1, it is characterised in that the 3rd gear ring upper surface is in circle
Taper, it is 30~45 ° with horizontal plane inclination angle.
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| CN201510986142.4A CN105368648B (en) | 2015-12-25 | 2015-12-25 | A kind of Maotai-flavor liquor brewing method and its device |
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| CN201510986142.4A CN105368648B (en) | 2015-12-25 | 2015-12-25 | A kind of Maotai-flavor liquor brewing method and its device |
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|---|---|---|---|---|
| CN106754209A (en) * | 2016-12-05 | 2017-05-31 | 南通大学 | Yellow rice wine or liquid distilled from honeysuckle flowers or lotus leaves burn promoting ageing method |
| CN106591076A (en) * | 2016-12-05 | 2017-04-26 | 南通大学 | Yellow rice wine or Hualushao wine aging control system |
| CN107916206A (en) * | 2017-12-20 | 2018-04-17 | 广东优威实业有限公司 | A kind of ageing mechanism of wine |
| CN108623297A (en) * | 2018-05-08 | 2018-10-09 | 淄博名堂教育科技有限公司 | A kind of ceramics and preparation method thereof for accelerating fermentation process |
| CN108795681A (en) * | 2018-06-01 | 2018-11-13 | 中核资源集团加速器技术有限公司 | A kind of electron beam irradiation urges the technique and its system of old white wine |
| CN112126575A (en) * | 2020-11-09 | 2020-12-25 | 湖南桃花源酒业有限公司 | Novel ripening equipment for white spirit production and processing and use method thereof |
| CN115975764A (en) * | 2022-12-30 | 2023-04-18 | 江西省赣酒酒业有限责任公司 | White spirit aging process and device thereof |
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| CN2230766Y (en) * | 1995-05-26 | 1996-07-10 | 赵怀杰 | Compound aging apparatus for spirit |
| CN102031212A (en) * | 2009-09-27 | 2011-04-27 | 刘国忠 | Three-pure distilled spirit and brewing process |
| CN203451505U (en) * | 2013-08-26 | 2014-02-26 | 孙静 | Full-automatic white spirit brewing equipment |
| CN103952264A (en) * | 2014-05-26 | 2014-07-30 | 董长河 | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120003569A (en) * | 2010-07-05 | 2012-01-11 | 이동훈 | Process for preparing makgeolli(korean rice wine) containing cereals |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2230766Y (en) * | 1995-05-26 | 1996-07-10 | 赵怀杰 | Compound aging apparatus for spirit |
| CN102031212A (en) * | 2009-09-27 | 2011-04-27 | 刘国忠 | Three-pure distilled spirit and brewing process |
| CN203451505U (en) * | 2013-08-26 | 2014-02-26 | 孙静 | Full-automatic white spirit brewing equipment |
| CN103952264A (en) * | 2014-05-26 | 2014-07-30 | 董长河 | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105368648A (en) | 2016-03-02 |
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