CN105385543A - Brewing system of strong-fragrance Maotai-flavor sakura wine - Google Patents
Brewing system of strong-fragrance Maotai-flavor sakura wine Download PDFInfo
- Publication number
- CN105385543A CN105385543A CN201510841305.XA CN201510841305A CN105385543A CN 105385543 A CN105385543 A CN 105385543A CN 201510841305 A CN201510841305 A CN 201510841305A CN 105385543 A CN105385543 A CN 105385543A
- Authority
- CN
- China
- Prior art keywords
- wine
- collection device
- route
- syntheti
- unstrained spirits
- 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.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a brewing system of a strong-fragrance Maotai-flavor sakura wine, belonging to the field of brewing of sakura wines. The brewing system of the strong-fragrance Maotai-flavor sakura wine comprises a primary wine base preparation route, a secondary wine base preparation route, a tertiary wine base preparation route, a quartus wine base preparation route and a sakura wine preparation route, which are connected in parallel. The brewing system of the strong-fragrance Maotai-flavor sakura wine has the characteristics of lowering production cost, improving raw material utilization rate, stable preparation quality and high production efficiency.
Description
Technical field
The present invention relates to a kind of brewing system of oriental cherry wine, particularly a kind of brewing system of strong fragrant aromatic type oriental cherry wine.
Background technology
Oriental cherry drinking utensils has contact fatigue, improves a poor appetite, the effect improved the health.The method that prior art prepares oriental cherry wine is directly immersed in wine by oriental cherry to form after for some time.Although this method does not destroy original local flavor of oriental cherry, the composition that can leach is less, and oriental cherry taste is not strong, also can with some astringent tastes, and mouthfeel is poor, and the production cycle is longer; If adopt the ordinary method of brewed fruit wine, winy zymotechnics, although there is good mouthfeel, the original flavor loss of oriental cherry is larger.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, and provide a kind of and reduce production cost, improve the utilization ratio of raw material, preparation quality is stablized, the brewing method of the strong fragrant aromatic type oriental cherry wine that production efficiency is high.
The technical solution used in the present invention is as follows:
The brewing system of a kind of strong fragrant aromatic type oriental cherry wine of the present invention, comprises the first time be in parallel former wine syntheti c route, the former wine syntheti c route of second time, for the third time former wine syntheti c route, the 4th former wine syntheti c route and oriental cherry wine syntheti c route, wine unstrained spirits syntheti c route comprised rough husky wine syntheti c route and returned husky wine syntheti c route described first time, described rough husky wine syntheti c route comprises the first round be in parallel and goes out to store wine unstrained spirits syntheti c route and second and take turns out cellar for storing things wine unstrained spirits syntheti c route, the described first round goes out to store wine unstrained spirits syntheti c route and second and takes turns out cellar for storing things wine unstrained spirits syntheti c route and cross and be connected to rice steamer, what described rice steamer connection was in parallel goes out rice steamer wine unstrained spirits collection device one, tail wine collection device and Sheng Sha wine collection device, described go out rice steamer wine unstrained spirits collection device one and raw husky wine collection device cross and be connected to third round and go out to store wine unstrained spirits syntheti c route, described third round goes out to store wine unstrained spirits syntheti c route and is connected to rice steamer two, what described rice steamer two connection was in parallel goes out rice steamer wine unstrained spirits collection device two, tail wine collection device and rough husky wine collection device, described time husky wine syntheti c route comprises fourth round and goes out to store wine unstrained spirits syntheti c route, described fourth round goes out to store wine unstrained spirits route and is connected to out rice steamer wine unstrained spirits collection device two, described fourth round goes out to store wine unstrained spirits syntheti c route and is connected to rice steamer three, what described rice steamer three connection was in parallel goes out rice steamer wine unstrained spirits collection device three, tail wine collection device and time husky wine collection device, described time husky wine collection device and rough husky wine collection device cross and are connected to first time former wine collection device, the former wine syntheti c route of described second time comprises large time wine syntheti c route, described large time wine syntheti c route comprises the 5th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, described 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device three, described 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer four, what described rice steamer four connection was in parallel goes out rice steamer wine unstrained spirits collection device four, tail wine collection device and large time wine collection device, described large time wine collection device and first time former wine collection device cross and are connected to the former wine collection device of second time, described third time, former wine syntheti c route comprised little time wine syntheti c route, described little time wine syntheti c route comprises the 6th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, described 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device four, described 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer five, described rice steamer five connects the mother's grain collection device be in parallel, tail wine collection device and little time wine collection device, described little time wine collection device crosses with the former wine collection device of second time and is connected to third time former wine collection device, described 4th former wine syntheti c route comprises and chases after arrack syntheti c route, the described arrack syntheti c route that chases after comprises the 7th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, described 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device five, described 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer six, described rice steamer six connects the mother's grain collection device be in parallel, tail wine collection device and chase after arrack collection device, described in chase after arrack collection device and third time former wine collection device cross and be connected to the 4th former wine collection device, described oriental cherry wine syntheti c route comprises the terrine and oriental cherry wine collection device that are linked in sequence, and described terrine is connected to the 4th former wine collection device, and described terrine is provided with oriental cherry entrance.
Owing to have employed technique scheme, more containing acid in the husky wine of the life that the first round distills out, therefore can not as liquor base storage, and using this wine as the raw material again fermented, acid wherein can better and microbial process, generation Ester.First time, the sweet taste of former wine was good, and concentration is high.The excessive concentration of returning the particular matter such as various alcohols, phenols, acids of husky wine is not suitable for directly drinking, if but direct water is blent, mouthfeel can be affected greatly, therefore wine unstrained spirits be fermented repeatedly, distill repeatedly, repeat reduce gradually containing particular matter in the wine distilled, the wine distilled each time is mixed according to different ratios, thus makes the sauce cordiale that finally obtains aromatic, taste alcohol, plentiful and the alcohol of wine body and, taste is long; Raw material is fermented fully simultaneously, maximizes, thus reduce costs the utilization of raw material.
The brewing system of a kind of strong fragrant aromatic type oriental cherry wine of the present invention, the described first round goes out to store wine unstrained spirits syntheti c route, second takes turns out cellar for storing things wine unstrained spirits syntheti c route, third round goes out to store wine unstrained spirits syntheti c route, fourth round goes out to store wine unstrained spirits syntheti c route, 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route, 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route and the 7th, and to take turns out cellar for storing things wine unstrained spirits syntheti c route identical, the described first round goes out to store wine unstrained spirits syntheti c route and comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, to dry in the air field, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, described milling apparatus is provided with water inlet, described inundator is provided with female poor entrance, described field of drying in the air is provided with distiller's yeast entrance, described whipping appts is provided with tannin entrance and bacterium liquid entrance, described fermenting cellar is provided with atomizing and spraying apparatus, described atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance, described inundator is provided with heating unit, described in field of drying in the air be provided with temperature-control device, humidity conditioner, air speed control device and light source generator, described fermenting cellar is provided with temperature-control device and air speed control device.
Owing to have employed technique scheme, control device can monitor the envrionment conditions such as temperature, humidity, wind speed of links, thus ensures the stability of fermenting process.
The brewing system of a kind of strong fragrant aromatic type oriental cherry wine of the present invention, feed(raw material)inlet described in each, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Described heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of described field of drying in the air, moisture constant can be 78% by the humidity conditioner of described field of drying in the air, the air speed control device of described field of drying in the air can by constant for wind speed be 1.6m/s, it is 28h that the light source generator of described field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of described fermenting cellar, the air speed control device of described fermenting cellar can by constant for degree of ventilation be 2.6%.
Owing to have employed technique scheme, the breeding of micropopulation under these conditions in wine unstrained spirits is very fast, and is the suitable growing environment of aromatic type micropopulation, and the wine unstrained spirits quality of preparation is high, thus ensures the aromatic type oriental cherry wine flavour uniqueness brewageed, strong.
One of the present invention strong fragrant aromatic type oriental cherry liquor brewing system, described rough husky wine collection device, return husky wine collection device, large time wine collection device, little time wine collection device, chase after arrack collection device, for the first time former wine collection device, the former wine collection device of second time and for the third time former wine collection device are equipped with weighing device; Rough husky wine and the mass ratio returning husky wine can be set to 0.8:1 by the weighing device of described rough husky wine collection device and time husky wine collection device; Described large time wine collection device and first time former wine collection device weighing device can by return greatly wine with first time former wine mass ratio be set to 1:1.5; Little time wine can be set to 1:1.2 with the mass ratio of the former wine of second time by the weighing device of described little time wine collection device and for the third time former wine collection device; Described chase after arrack collection device and third time former wine collection device weighing device can by chase after arrack and third time former wine mass ratio be set to 1:0.4; Described terrine is provided with ultra violet sterilizer.
Owing to have employed technique scheme, above-mentioned blending ratio is optimum proportion.
One of the present invention strong fragrant aromatic type oriental cherry liquor brewing system; feed(raw material)inlet described in each is equipped with Chinese sorghum entrance; glutinous rice entrance and mung bean; described Chinese sorghum entrance; glutinous rice entrance and mung bean entrance are equipped with weighing device; described Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
Owing to have employed technique scheme, the taste of oriental cherry wine prepared by the raw material of this this ratio of employing is best.
The brewing system of a kind of strong fragrant aromatic type oriental cherry wine of the present invention, the periodicity of illumination that described light source generator is launched is intermittent illumination, and in described periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Owing to have employed technique scheme, the effect of this condition bottom fermentation is best.
The brewing system of a kind of strong fragrant aromatic type oriental cherry wine of the present invention; described bacterium liquid comprises 13.8% thermophilic protein decomposer; 7.4% withered grass thermophilic protein decomposer; 8.2% lichens thermophilic protein decomposer; 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
Owing to have employed technique scheme; add in raw material after microorganism important in fermenting process is configured; make the major microorganisms participating in fermentation to account for major portion, avoid the randomness naturally falling into microorganism from environment, thus ensure that the oriental cherry drinking utensils prepared has stability.At fermenting process in the highest flight, aforementioned proportion is optimum proportion to this several bacterium filtered out.
The brewing system of a kind of strong fragrant aromatic type oriental cherry wine of the present invention, the long 3m of described fermenting cellar, wide 3m, dark 1.3m, described fermenting cellar surface is covered with air-permeable protective film, and described air-permeable protective film is made up of polypropylene fibre.
Owing to have employed technique scheme, fermenting cellar small volume, ferment effect is good, and air-permeable protective film can ensure to have certain ventilation property during the fermentation simultaneously, avoids anoxic in microbial activities to cause other material to produce.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, reduce production cost, improve the utilization ratio of raw material, the oriental cherry Quality of Liquors prepared is stablized, and production efficiency is high.
2, wine unstrained spirits is fermented repeatedly, distill repeatedly, the sauce finally obtained fragrant oriental cherry aroma is dense, taste alcohol, the plentiful and alcohol of wine body and, taste is long.
Accompanying drawing explanation
Fig. 1 is a kind of schematic diagram of brewing system of strong fragrant aromatic type oriental cherry wine;
Fig. 2 is the schematic diagram to store wine unstrained spirits syntheti c route.
Embodiment
Below in conjunction with accompanying drawing, the present invention is described in detail.
In order to make the object of invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
As shown in Figure 1, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, comprises the first time be in parallel former wine syntheti c route, the former wine syntheti c route of second time, for the third time former wine syntheti c route, the 4th former wine syntheti c route and oriental cherry wine syntheti c route, wine unstrained spirits syntheti c route comprises rough husky wine syntheti c route and returns husky wine syntheti c route for the first time, rough husky wine syntheti c route comprises the first round be in parallel and goes out to store wine unstrained spirits syntheti c route and second and take turns out cellar for storing things wine unstrained spirits syntheti c route, the first round goes out to store wine unstrained spirits syntheti c route and second and takes turns out cellar for storing things wine unstrained spirits syntheti c route and cross and be connected to rice steamer, what rice steamer connection was in parallel goes out rice steamer wine unstrained spirits collection device one, tail wine collection device and Sheng Sha wine collection device, go out rice steamer wine unstrained spirits collection device one and raw husky wine collection device to cross and be connected to third round and go out to store wine unstrained spirits syntheti c route, third round goes out to store wine unstrained spirits syntheti c route and is connected to rice steamer two, what rice steamer two connection was in parallel goes out rice steamer wine unstrained spirits collection device two, tail wine collection device and rough husky wine collection device, return husky wine syntheti c route to comprise fourth round and go out to store wine unstrained spirits syntheti c route, fourth round goes out to store wine unstrained spirits route and is connected to out rice steamer wine unstrained spirits collection device two, fourth round goes out to store wine unstrained spirits syntheti c route and is connected to rice steamer three, what rice steamer three connection was in parallel goes out rice steamer wine unstrained spirits collection device three, tail wine collection device and time husky wine collection device, time husky wine collection device and rough husky wine collection device cross and are connected to first time former wine collection device, the former wine syntheti c route of second time comprises large time wine syntheti c route, large time wine syntheti c route comprises the 5th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device three, 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer four, what rice steamer four connection was in parallel goes out rice steamer wine unstrained spirits collection device four, tail wine collection device and large time wine collection device, large time wine collection device and first time former wine collection device cross and are connected to former wine collection device for the second time, third time, former wine syntheti c route comprised little time wine syntheti c route, little time wine syntheti c route comprises the 6th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device four, 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer five, rice steamer five connects the mother's grain collection device be in parallel, tail wine collection device and little time wine collection device, little time wine collection device crosses with the former wine collection device of second time and is connected to third time former wine collection device, 4th former wine syntheti c route comprises and chases after arrack syntheti c route, chase after arrack syntheti c route to comprise the 7th and take turns out cellar for storing things wine unstrained spirits syntheti c route, 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device five, 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer six, rice steamer six connects the mother's grain collection device be in parallel, tail wine collection device and chase after arrack collection device, chase after arrack collection device and third time former wine collection device cross and be connected to the 4th former wine collection device, described oriental cherry wine syntheti c route comprises the terrine and oriental cherry wine collection device that are linked in sequence, and terrine is connected to the 4th former wine collection device, and terrine is provided with oriental cherry entrance.
Rough husky wine collection device, returns husky wine collection device, and return wine collection device greatly, little time wine collection device, chases after arrack collection device, for the first time former wine collection device, and the former wine collection device of second time and for the third time former wine collection device are equipped with weighing device; Rough husky wine and the mass ratio returning husky wine can be set to 0.8:1 by the weighing device of rough husky wine collection device and time husky wine collection device; Large return wine collection device and first time former wine collection device weighing device can by return greatly wine with first time former wine mass ratio be set to 1:1.5; Little time wine can be set to 1:1.2 with the mass ratio of the former wine of second time by the weighing device of little time wine collection device and for the third time former wine collection device; Chase after arrack collection device and third time former wine collection device weighing device can by chase after arrack and third time former wine mass ratio be set to 1:0.4; Terrine is provided with ultra violet sterilizer.
Embodiment 2
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, the first round goes out to store wine unstrained spirits syntheti c route and comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
Embodiment 3
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, second takes turns out cellar for storing things wine unstrained spirits syntheti c route comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
Embodiment 4
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, third round goes out to store wine unstrained spirits syntheti c route and comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
Embodiment 5
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, fourth round goes out to store wine unstrained spirits syntheti c route and comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
Embodiment 6
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
Embodiment 7
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
Embodiment 8
As shown in Figure 2, a kind of brewing system of strong fragrant aromatic type oriental cherry wine, 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, field of drying in the air, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, milling apparatus is provided with water inlet, and inundator is provided with female poor entrance, field of drying in the air is provided with distiller's yeast entrance, whipping appts is provided with tannin entrance and bacterium liquid entrance, and fermenting cellar is provided with atomizing and spraying apparatus, and atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance; Inundator is provided with heating unit, and field of drying in the air is provided with temperature-control device, humidity conditioner, air speed control device and light source generator, and fermenting cellar is provided with temperature-control device and air speed control device.
Each feed(raw material)inlet, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance is equipped with weighing device; Heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of field of drying in the air, moisture constant can be 78% by the humidity conditioner of field of drying in the air, drying in the air the air speed control device of field can by constant for wind speed for 1.6m/s, and it is 28h that the light source generator of field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of fermenting cellar, the air speed control device of fermenting cellar can by constant for degree of ventilation be 2.6%.
Each feed(raw material)inlet is equipped with Chinese sorghum entrance, glutinous rice entrance and mung bean, Chinese sorghum entrance, glutinous rice entrance and mung bean entrance are equipped with weighing device, Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
The periodicity of illumination that light source generator is launched is intermittent illumination, and in periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
Bacterium liquid comprises 13.8% thermophilic protein decomposer, 7.4% withered grass thermophilic protein decomposer, 8.2% lichens thermophilic protein decomposer, 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
The long 3m of fermenting cellar, wide 3m, dark 1.3m, fermenting cellar surface is covered with air-permeable protective film, and air-permeable protective film is made up of polypropylene fibre.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. a brewing system for strong fragrant aromatic type oriental cherry wine, is characterized in that: comprise the first time be in parallel former wine syntheti c route, the former wine syntheti c route of second time, for the third time former wine syntheti c route, the 4th former wine syntheti c route and oriental cherry wine syntheti c route, wine unstrained spirits syntheti c route comprised rough husky wine syntheti c route and returned husky wine syntheti c route described first time, described rough husky wine syntheti c route comprises the first round be in parallel and goes out to store wine unstrained spirits syntheti c route and second and take turns out cellar for storing things wine unstrained spirits syntheti c route, the described first round goes out to store wine unstrained spirits syntheti c route and second and takes turns out cellar for storing things wine unstrained spirits syntheti c route and cross and be connected to rice steamer, what described rice steamer connection was in parallel goes out rice steamer wine unstrained spirits collection device one, tail wine collection device and Sheng Sha wine collection device, described go out rice steamer wine unstrained spirits collection device one and raw husky wine collection device cross and be connected to third round and go out to store wine unstrained spirits syntheti c route, described third round goes out to store wine unstrained spirits syntheti c route and is connected to rice steamer two, what described rice steamer two connection was in parallel goes out rice steamer wine unstrained spirits collection device two, tail wine collection device and rough husky wine collection device, described time husky wine syntheti c route comprises fourth round and goes out to store wine unstrained spirits syntheti c route, described fourth round goes out to store wine unstrained spirits route and is connected to out rice steamer wine unstrained spirits collection device two, described fourth round goes out to store wine unstrained spirits syntheti c route and is connected to rice steamer three, what described rice steamer three connection was in parallel goes out rice steamer wine unstrained spirits collection device three, tail wine collection device and time husky wine collection device, described time husky wine collection device and rough husky wine collection device cross and are connected to first time former wine collection device, the former wine syntheti c route of described second time comprises large time wine syntheti c route, described large time wine syntheti c route comprises the 5th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, described 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device three, described 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer four, what described rice steamer four connection was in parallel goes out rice steamer wine unstrained spirits collection device four, tail wine collection device and large time wine collection device, described large time wine collection device and first time former wine collection device cross and are connected to the former wine collection device of second time, described third time, former wine syntheti c route comprised little time wine syntheti c route, described little time wine syntheti c route comprises the 6th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, described 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device four, described 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer five, described rice steamer five connects the mother's grain collection device be in parallel, tail wine collection device and little time wine collection device, described little time wine collection device crosses with the former wine collection device of second time and is connected to third time former wine collection device, described 4th former wine syntheti c route comprises and chases after arrack syntheti c route, the described arrack syntheti c route that chases after comprises the 7th and takes turns out cellar for storing things wine unstrained spirits syntheti c route, described 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route is connected to out rice steamer wine unstrained spirits collection device five, described 7th takes turns out cellar for storing things wine unstrained spirits syntheti c route connects rice steamer six, described rice steamer six connects the mother's grain collection device be in parallel, tail wine collection device and chase after arrack collection device, described in chase after arrack collection device and third time former wine collection device cross and be connected to the 4th former wine collection device, described oriental cherry wine syntheti c route comprises the terrine and oriental cherry wine collection device that are linked in sequence, and described terrine is connected to the 4th former wine collection device, and described terrine is provided with oriental cherry entrance.
2. the brewing system of a kind of strong fragrant aromatic type oriental cherry wine as claimed in claim 1, it is characterized in that: the described first round goes out to store wine unstrained spirits syntheti c route, second takes turns out cellar for storing things wine unstrained spirits syntheti c route, third round goes out to store wine unstrained spirits syntheti c route, fourth round goes out to store wine unstrained spirits syntheti c route, 5th takes turns out cellar for storing things wine unstrained spirits syntheti c route, 6th takes turns out cellar for storing things wine unstrained spirits syntheti c route and the 7th, and to take turns out cellar for storing things wine unstrained spirits syntheti c route identical, the described first round goes out to store wine unstrained spirits syntheti c route and comprises the feed(raw material)inlet be linked in sequence, milling apparatus, inundator, whipping appts one, rice steamer, to dry in the air field, whipping appts two, fermenting cellar and go out to store wine unstrained spirits collection device, described milling apparatus is provided with water inlet, described inundator is provided with female poor entrance, described field of drying in the air is provided with distiller's yeast entrance, described whipping appts is provided with tannin entrance and bacterium liquid entrance, described fermenting cellar is provided with atomizing and spraying apparatus, described atomizing and spraying apparatus is provided with tail wine entrance and distiller's yeast entrance, described inundator is provided with heating unit, described in field of drying in the air be provided with temperature-control device, humidity conditioner, air speed control device and light source generator, described fermenting cellar is provided with temperature-control device and air speed control device.
3. the brewing system of a kind of strong fragrant aromatic type oriental cherry wine as claimed in claim 2, is characterized in that: feed(raw material)inlet described in each, water inlet, female poor entrance, tail wine entrance, distiller's yeast entrance, tannin entrance, bacterium liquid entrance, distiller's yeast entrance and oriental cherry entrance are equipped with weighing device; Described heating unit can heat water to 92 DEG C; Homo(io)thermism can be 32 DEG C by the temperature-control device of described field of drying in the air, moisture constant can be 78% by the humidity conditioner of described field of drying in the air, the air speed control device of described field of drying in the air can by constant for wind speed be 1.6m/s, it is 28h that the light source generator of described field of drying in the air can launch periodicity of illumination, and intensity of illumination is the light source of 6 ~ 8WLx; Homo(io)thermism can be 34 DEG C by the temperature-control device of described fermenting cellar, the air speed control device of described fermenting cellar can by constant for degree of ventilation be 2.6%.
4. a kind of strong fragrant aromatic type oriental cherry liquor brewing system as claimed in claim 1 or 2, it is characterized in that: described rough husky wine collection device, return husky wine collection device, large time wine collection device, little time wine collection device, chase after arrack collection device, for the first time former wine collection device, the former wine collection device of second time and for the third time former wine collection device are equipped with weighing device; Rough husky wine and the mass ratio returning husky wine can be set to 0.8:1 by the weighing device of described rough husky wine collection device and time husky wine collection device; Described large time wine collection device and first time former wine collection device weighing device can by return greatly wine with first time former wine mass ratio be set to 1:1.5; Little time wine can be set to 1:1.2 with the mass ratio of the former wine of second time by the weighing device of described little time wine collection device and for the third time former wine collection device; Described chase after arrack collection device and third time former wine collection device weighing device can by chase after arrack and third time former wine mass ratio be set to 1:0.4; Described terrine is provided with ultra violet sterilizer.
5. a kind of strong fragrant aromatic type oriental cherry liquor brewing system as claimed in claim 4; it is characterized in that: feed(raw material)inlet described in each is equipped with Chinese sorghum entrance; glutinous rice entrance and mung bean; described Chinese sorghum entrance; glutinous rice entrance and mung bean entrance are equipped with weighing device; described Chinese sorghum entrance, the mass ratio of Chinese sorghum, glutinous rice and mung bean can be set to 78:21:1 by the weighing device of glutinous rice entrance and mung bean entrance.
6. the brewing system of a kind of strong fragrant aromatic type oriental cherry wine as described in claim 3 or 4, is characterized in that: the periodicity of illumination that described light source generator is launched is intermittent illumination, and in described periodicity of illumination, the bright phase is respectively 10h and 7h, and the dark phase is respectively 3h and 8h.
7. the brewing system of a kind of strong fragrant aromatic type oriental cherry wine as claimed in claim 6; it is characterized in that: described bacterium liquid comprises 13.8% thermophilic protein decomposer; 7.4% withered grass thermophilic protein decomposer; 8.2% lichens thermophilic protein decomposer; 14.6% huge thermophilic protein decomposer, 3.7% staphylococcus, 6.1% aspergillus, 16.8% thermophilic bud pole bacterium, 7.6% edaphic bacillus, 4.7% candiyeast, 5.1% fission yeast, 7.8% head mold and 4.2% yeast.
8. the brewing system of a kind of strong fragrant aromatic type oriental cherry wine as claimed in claim 7, it is characterized in that: the long 3m of described fermenting cellar, wide 3m, dark 1.3m, described fermenting cellar surface is covered with air-permeable protective film, and described air-permeable protective film is made up of polypropylene fibre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841305.XA CN105385543A (en) | 2015-11-28 | 2015-11-28 | Brewing system of strong-fragrance Maotai-flavor sakura wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841305.XA CN105385543A (en) | 2015-11-28 | 2015-11-28 | Brewing system of strong-fragrance Maotai-flavor sakura wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105385543A true CN105385543A (en) | 2016-03-09 |
Family
ID=55418330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510841305.XA Pending CN105385543A (en) | 2015-11-28 | 2015-11-28 | Brewing system of strong-fragrance Maotai-flavor sakura wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105385543A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479831A (en) * | 2016-12-28 | 2017-03-08 | 吕刚 | A kind of Maotai-flavor cider and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087874A (en) * | 2013-01-25 | 2013-05-08 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
| CN104726307A (en) * | 2013-12-24 | 2015-06-24 | 贵州茅台酒厂集团技术开发公司 | Mild thick-flavor white spirit and production method thereof |
-
2015
- 2015-11-28 CN CN201510841305.XA patent/CN105385543A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087874A (en) * | 2013-01-25 | 2013-05-08 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
| CN104726307A (en) * | 2013-12-24 | 2015-06-24 | 贵州茅台酒厂集团技术开发公司 | Mild thick-flavor white spirit and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 小谷英三: "《水果酒•药酒108种》", 30 September 1983, 综合出版社 * |
| 张德中，等: "秦池酱香酒的风格特点及工艺要点", 《华夏酒报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479831A (en) * | 2016-12-28 | 2017-03-08 | 吕刚 | A kind of Maotai-flavor cider and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103409284B (en) | Brewing method of moso bamboo shoot wine | |
| CN103509724B (en) | Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine | |
| CN104962430B (en) | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield | |
| CN102994318A (en) | Method for producing millet wine by using lactobacillus fementation | |
| CN102960663A (en) | Method for making serofluid dish | |
| CN103436403B (en) | Highland barley za wine and preparation method thereof | |
| CN105331489B (en) | Red yeast rice wine brewage technology | |
| CN104987970A (en) | Highly-esterified Daqu preparation method | |
| CN105062801A (en) | Production method of Fen-Maotai-flavor liquor | |
| CN100571531C (en) | A kind of active protein feed and preparation method thereof | |
| CN102154080A (en) | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid | |
| CN103571782A (en) | Weissella confuse and application thereof | |
| US20210123001A1 (en) | Cardamine hupingshanensis Selenium-enriched Chinese Yellow Rice Wine and Production Method | |
| CN102311902B (en) | Novel culture method of Luzhou-flavor liquor pit mud | |
| CN105385527A (en) | Brewing method for strong fragrance sauce type white spirit | |
| CN105385543A (en) | Brewing system of strong-fragrance Maotai-flavor sakura wine | |
| CN105400664A (en) | Brewing system for fragrant Maotai-flavor baijiu | |
| CN103141667A (en) | Method for producing corn protein peptide used for feeding by spent grains liquid of corn alcohol | |
| CN102876592A (en) | Pichia anomala | |
| CN104450405B (en) | The production method of test pit sealing mud | |
| CN205420336U (en) | System of making of strongly fragrant sauce odor type oriental cherry wine | |
| CN105400643A (en) | Brewing system for fragrant Maotai-flavor plum wine | |
| CN104651151A (en) | Rice-flavor type white wine preparation process | |
| CN109880717A (en) | Fruit grain song preparation method for the brewing of mango fruit grain wine | |
| CN205590644U (en) | System of making of strongly fragrant sauce odor type plum wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160309 |
|
| RJ01 | Rejection of invention patent application after publication |