CN105985877A - Production method of acid flavoring liquor - Google Patents
Production method of acid flavoring liquor Download PDFInfo
- Publication number
- CN105985877A CN105985877A CN201510075450.1A CN201510075450A CN105985877A CN 105985877 A CN105985877 A CN 105985877A CN 201510075450 A CN201510075450 A CN 201510075450A CN 105985877 A CN105985877 A CN 105985877A
- Authority
- CN
- China
- Prior art keywords
- liquor
- grain
- production method
- quality
- wine
- 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
Abstract
The invention provides a production method of acid flavoring liquor. The method comprises the following steps: A) mixing waste Baijiu grains, a saccharifying fermenting agent and ending liquor, and conducting sealed fermentation, so that fermented waste grains are obtained; and B) cross-steaming the fermented waste grains and original liquor, so that acid flavoring liquor is obtained. Since the Baijiu grains are used as a raw material, the raw materials is converted into such organic acids as acetic acid and the like by virtue of the saccharifying fermenting agent, a precursor material is provided for the waste grains by adding the ending liquor which contains a certain amount of alcohol and the original liquid is subjected to cross-steaming, compared with the prior art, the production method disclosed by the invention can effectively extract organic acids from the fermented waste grains, so that the acid flavoring liquor, as a finished product, is relatively high in content of total acids most of which are low-boiling-point volatile fatty acids such as the acetic acid and the like; the flavoring liquor, which is clean in quality, low in content of impurities, low in blending dosage and obvious in blending effect, is capable meeting the requirement of a finished Baijiu product on the content of the total acids; liquor, which is blended with the flavoring liquor, is stronger, more delicious, mellow and softer-sweeter in quality; and the liquor is relatively long in aftertaste and is free from the generation of miscellaneous taste.
Description
Technical field
The invention belongs to Liquor Blend field, particularly relate to the production method of a kind of tart flavour blending liquor.
Background technology
Blending of Chinese liquor includes blending base liquor and two basic processes of seasoning.Account for main component in Chinese liquor is alcohols material, simultaneously possibly together with the micro constitutents such as acid, ester, aldehyde, phenol, the quantity relative ratio relationship between them, decides the style of product.Blend, as long as by micro constitutents various in wine, convert in different proportions and be added together so that it is molecule rearrangement and association, coordinate balance, express the fragrance of base liquor, taste and style characteristic.Seasoning, it is simply that last one polish carrying out base liquor or art processing, by a finest and delicate job, use minimal amount of blending liquor, make up base liquor shortcoming degree on fragrance and taste so that it is graceful fine and smooth, comply fully with prescription.The effect of seasoning, has close relationship with base liquor, if base liquor is of poor quality, blending liquor not only consumption is big, and seasoning is extremely difficult；If base liquor quality is good, seasoning is easy, and blending liquor consumption is few, constant product quality.So blending the basis to seasoning, the wine of various different micro constitutents and the most commensurability ratio being substantially achieved suitable ratio by blending, makes wine body harmony.
The total acid of Chinese liquor and total ester are the important physical and chemical indexs of Chinese liquor, and the organic acid in Chinese liquor has many to be volatile acid, and most volatile acids are aroma-producing substance, are again taste compounds.Organic acid has important function to the quality of Chinese liquor, it it is the most important taste materials of Chinese liquor, the bitterness of wine can be eliminated, increase aftertaste, increase taste, miscellaneous taste is reduced or eliminated, make wine sweet taste occur and return sweet sense, eliminate dry peppery sense, wine plays coordinative role, in suitably alleviating, the water taste of low wine, and distilled spirit fragrance is set off, suppresses and masking action.
White spirit mixing seeks to make the acid esters ratio of Chinese liquor reach balance, and Chinese liquor just can be made to reach preferable mouthfeel quality level.Acid amount different wine is bitter, and evil miscellaneous taste is appeared, and vinosity is not clean, dull, inharmonious；Too much, vinosity is coarse for acid amount, and it is fragrant poor to put, and Wen Xiang the most just, carries puckery etc..At present, in delicate fragrance type solid spirit blending and tasting, the regulation of acidity uses liquor tailing blending liquor mostly.But the miscellaneous taste material owing to containing in liquor tailing is more, if addition is too much, the miscellaneous taste of wine body can be increased the weight of, make wine body unclean, affect the mouthfeel quality of Chinese liquor.
Losing grain is the by-product during liquor production, is used as feedstuff and uses, but the most still contain a certain amount of starch, fail to make full use of, use added value relatively low as feedstuff after being usually baked to the processing method losing grain at present.The present invention considers to be used for producing tart flavour blending liquor by losing grain.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide the production method of a kind of tart flavour blending liquor, and the method is to lose grain as raw material.
The invention provides the production method of a kind of tart flavour blending liquor, comprise the following steps:
A) spirit distiller grain, saccharifying ferment are mixed with liquor tailing, sealing and fermenting, obtain losing grain fermentation fermented grain；
B) described grain fermentation fermented grain of losing is carried out string steaming with original wine, obtain tart flavour blending liquor.
Preferably, the quality of described saccharifying ferment is spirit distiller grain quality 0.38%～0.62%.
Preferably, described saccharifying ferment is wine brewing song and acetic acid bacteria.
Preferably, quality is spirit distiller grain quality 0.08%～the 0.12% of described wine brewing song.
Preferably, the quality of described acetic acid bacteria is the 0.3%～0.5% of spirit distiller grain quality.
Preferably, described acetic acid bacteria follows the steps below preparation:
Water, glucose are mixed with distiller grains, sterilizing, add liquor tailing, inoculation, cultivate, obtain acetic acid bacteria.
Preferably, the quality of described liquor tailing is the 3%～5% of spirit distiller grain quality.
Preferably, described step B) particularly as follows:
Original wine is added in the pot of the rice steamer the bottom of a pan, spread on rice steamer is slightd described in lose grain fermentation fermented grain, be passed through rice steamer in steam successively exploration steam, distill, obtain tart flavour blending liquor.
Preferably, the pressure of described steam is 0.02～0.05MPa.
Preferably, described step B) in lose grain fermentation fermented grain thickness be 30～40cm.
The invention provides the production method of a kind of tart flavour blending liquor, the method comprises the following steps: A) spirit distiller grain, saccharifying ferment are mixed with liquor tailing, sealing and fermenting, obtain losing grain fermentation fermented grain；B) described grain fermentation fermented grain of losing is carried out string steaming with original wine, obtain tart flavour blending liquor.Compared with prior art, the present invention uses spirit distiller grain as raw material, it contains the remaining starch of 5%～10%, the organic acid such as acetic acid can be translated into by saccharifying ferment, and containing certain ethanol in liquor tailing, adding liquor tailing in losing grain can be that fermentation provides precursor substance, carry out string with original wine again to steam, the organic acid losing grain fermentation fermented grain effectively can be extracted, the total acid content making product tart flavour blending liquor is higher, and it mostly is the lower boiling volatile fatty acids such as acetic acid, vinosity is clean, miscellaneous taste is little, the hook amount of calling is few, hook and adjust effect obvious, meet the total acid content requirement of Liquor Products, for hooking tune, that vinosity can be made more to put more energy into is refreshing, alcohol and sweet, aftertaste is longer, and wine body will not be made to produce evil miscellaneous taste, the quality improving fen-flavor type white spirit had important function.
From experiment, the total acid content of the tart flavour blending liquor that employing the inventive method obtains is up to 5.0g/L.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
The invention provides the production method of a kind of tart flavour blending liquor, comprise the following steps: A) spirit distiller grain, saccharifying ferment are mixed with liquor tailing, sealing and fermenting, obtain losing grain fermentation fermented grain；B) described grain fermentation fermented grain of losing is carried out string steaming with original wine, obtain tart flavour blending liquor.
The source of all raw materials is not particularly limited by the present invention, can be commercially available, it is possible to for self-control.
Spirit distiller grain, saccharifying ferment being mixed with liquor tailing, this step in the present invention is particularly as follows: access saccharifying ferment, liquor tailing of then splashing in spirit distiller grain.The temperature of wherein said spirit distiller grain is preferably 30 DEG C～35 DEG C；The Functionality, quality and appealing design of described saccharifying ferment elects the 0.38%～0.62% of spirit distiller grain quality as；The kind of described saccharifying ferment is preferably wine brewing song and acetic acid bacteria；The Functionality, quality and appealing design of wherein said wine brewing song elects the 0.08%～0.12% of spirit distiller grain quality as；The Functionality, quality and appealing design of described acetic acid bacteria elects the 0.3%～0.5% of spirit distiller grain quality as.
Described acetic acid bacteria is prepared the most in accordance with the following methods: water, glucose are mixed with distiller grains, sterilizing, adds liquor tailing, inoculation, cultivates, obtain acetic acid bacteria.Wherein, the quality of described glucose and water and liquor tailing volume and ratio be preferably (10～30) g:1L；The quality of described distiller grains and water and liquor tailing volume and ratio be preferably (100～150) g:1L；The pressure of sterilizing is preferably 0.1MPa；The time of sterilizing is preferably 15～25min；Described liquor tailing add amount preferably to the alcohol concentration of culture medium be 5%～7%；After inoculation, cultivating, obtain acetic acid bacteria, the temperature of wherein said cultivation is preferably 30 DEG C～32 DEG C；The time cultivated is preferably 20～24h.
Solid white spirit waste lees contains the remaining starch of 5%～10%, after fermentable reducing sugar can being translated into the enzyme in wine brewing song, alcohol active yeast in recycling wine brewing song carries out alcohol fermentation, accesses acetic acid bacteria and ethanol and reducing sugar etc. can be converted into the organic acid such as acetic acid.
The Functionality, quality and appealing design of described liquor tailing elects the 3%～5% of spirit distiller grain quality as.Owing to containing a certain amount of ethanol in liquor tailing, losing addition trial of strength liquor tailing in grain can be that acetic acid bacteria fermentation provides precursor substance.
After mixing, preferably turn and compress into cellar for storing things, then sealing and fermenting.The time of described fermentation is preferably 15～20 days, obtains losing grain fermentation fermented grain.
Described grain fermentation fermented grain of losing is carried out string steaming with original wine.Owing to organic acid is soluble in ethanol, therefore carry out string with base liquor and steam, the organic acid lost in grain fermentation fermented grain effectively can be extracted.According to the present invention, this step particularly as follows: original wine is added in the pot of the rice steamer the bottom of a pan, spread on rice steamer is slightd described in lose grain fermentation fermented grain, be passed through rice steamer in steam successively exploration steam, distill, obtain tart flavour blending liquor.
Wherein, described original wine is preferably former degree base liquor；The quality of described original wine and the ratio losing grain fermentation fermented grain quality are preferably (1～1.5): 1.
Lose grain fermentation fermented grain described in spreading on rice steamer is slightd, the most loosely spread and lose grain fermentation fermented grain；The described thickness losing grain fermentation fermented grain is preferably 30～40cm, more preferably 35～40cm.
Spreading after losing grain fermentation fermented grain, be passed through steam, the pressure of described steam is preferably 0.02～0.05MPa, more preferably 0.03～0.04MPa.
Losing grain fermentation fermented grain thickness the thinnest or steam pressure is excessive, it is fast to steam wine speed, and the acid in fermented grain is carried secretly few, causes acid content in final tart flavour blending liquor low；Losing grain fermentation fermented grain the thickest or steam pressure is too small, it is slow to steam wine speed, and it is long to steam the wine time, and liquor tailing is long, also results in acid content in tart flavour blending liquor low.
After being passed through steam, successively rice steamer in exploration steam, the speed of every rice steamer stream wine is the most per minute is less than 10 kilograms, and the temperature of stream wine is preferably shorter than 30 DEG C, distills.
After distillation, the wine of gained preferably stores 3～4 months, and more preferably storage 4 months, obtains tart flavour blending liquor.
The total acid content of general liquor tailing only has about 2.0g/L, it mostly is high boiling non-volatile higher fatty acids, and miscellaneous taste is heavier, and fen-flavor type white spirit is blent main it is desirable that the lower boiling volatile fatty acid such as acetic acid, liquor tailing is relatively low because of total acid content, consumption is few, does not reaches effect, and consumption can increase the miscellaneous taste of wine body at most.The present invention uses spirit distiller grain as raw material, it contains the remaining starch of 5%～10%, the organic acid such as acetic acid can be translated into by saccharifying ferment, and containing certain ethanol in liquor tailing, adding liquor tailing in losing grain can be that fermentation provides precursor substance, carry out string with original wine again to steam, the organic acid losing grain fermentation fermented grain effectively can be extracted, the total acid content making product tart flavour blending liquor is higher, and it mostly is the lower boiling volatile fatty acids such as acetic acid, vinosity is clean, miscellaneous taste is little, the hook amount of calling is few, hook and adjust effect obvious, meet the total acid content requirement of Liquor Products, for hooking tune, that vinosity can be made more to put more energy into is refreshing, alcohol and sweet, aftertaste is longer, and wine body will not be made to produce evil miscellaneous taste, the quality improving fen-flavor type white spirit had important function.
In order to further illustrate the present invention, the production method of a kind of tart flavour blending liquor provided the present invention below in conjunction with embodiment is described in detail.
Reagent used in following example is commercially available.
Embodiment 1
1.1 in a certain amount of water, adds glucose 10g and distiller grains 100g, mixing, 0.01MPa sterilizing 20 minutes, and the alcohol concentration adding liquor tailing conditioned media is 5% (volume of water and liquor tailing 1L altogether), inoculates acetic acid bacteria, cultivates 24h, obtain acetic acid bacterium solution.
The spirit distiller grain airing that 400kg goes out after storing is cooled to 30～35 DEG C by 1.2, accesses the acetic acid bacterium solution obtained in 320g wine brewing song and 1.2kg1.1, turns and track tramping into cellar for storing things after 12kg liquor tailing of then splashing, and sealing and fermenting played cellar for storing things after 20 days, obtains losing poor fermentation fermented grain.
Former for 400kg degree base liquor is added in the pot of the rice steamer the bottom of a pan by 1.3, uniformly loose layer overlay 40cm1.2 obtains on rice steamer is slightd lose grain fermentation fermented grain after, it is passed through the steam that pressure is 0.03MPa, successively rice steamer in exploration steam, often rice steamer stream wine speed is per minute is less than 10 kilograms, stream wine temperature is less than 30 DEG C, and after distillation, gained wine liquid i.e. obtains tart flavour blending liquor after storing four months.
Embodiment 2
The spirit distiller grain airing that 400kg goes out after storing is cooled to 30～35 DEG C by 2.1, accesses the acetic acid bacterium solution obtained in 400g wine brewing song and 1.6kg embodiment 1, turns and track tramping into cellar for storing things after 20kg liquor tailing of then splashing, and sealing and fermenting played cellar for storing things after 20 days, obtains losing poor fermentation fermented grain.
Former for 400kg degree base liquor is added in the pot of the rice steamer the bottom of a pan by 2.1, uniformly loose layer overlay 40cm2.1 obtains on rice steamer is slightd lose grain fermentation fermented grain after, it is passed through the steam that pressure is 0.03MPa, successively rice steamer in exploration steam, often rice steamer stream wine speed is per minute is less than 10 kilograms, stream wine temperature is less than 30 DEG C, and after distillation, gained wine liquid i.e. obtains tart flavour blending liquor after storing four months.
Embodiment 3
The spirit distiller grain airing that 400kg goes out after storing is cooled to 30～35 DEG C by 3.1, accesses the acetic acid bacterium solution obtained in 480g wine brewing song and 2.0kg embodiment 1, turns and track tramping into cellar for storing things after 20kg liquor tailing of then splashing, and sealing and fermenting played cellar for storing things after 20 days, obtains losing poor fermentation fermented grain.
Former for 400kg degree base liquor is added in the pot of the rice steamer the bottom of a pan by 3.2, uniformly loose layer overlay 40cm3.1 obtains on rice steamer is slightd lose grain fermentation fermented grain after, it is passed through the steam that pressure is 0.03MPa, successively rice steamer in exploration steam, often rice steamer stream wine speed is per minute is less than 10 kilograms, stream wine temperature is less than 30 DEG C, and after distillation, gained wine liquid i.e. obtains tart flavour blending liquor after storing four months.
Utilizing the total acid content in the acid base neutralization titration method tart flavour blending liquor to obtaining in embodiment 1～embodiment 3 to be measured, measurement result is as shown in table 1.
Total acid content measurement result in table 1 tart flavour blending liquor
Claims (10)
1. the production method of a tart flavour blending liquor, it is characterised in that comprise the following steps:
A) spirit distiller grain, saccharifying ferment are mixed with liquor tailing, sealing and fermenting, obtain losing grain fermentation fermented grain；
B) described grain fermentation fermented grain of losing is carried out string steaming with original wine, obtain tart flavour blending liquor.
Production method the most according to claim 1, it is characterised in that the matter of described saccharifying ferment
Amount is spirit distiller grain quality 0.38%～0.62%.
Production method the most according to claim 1, it is characterised in that described saccharifying ferment is for making
Distillers yeast and acetic acid bacteria.
Production method the most according to claim 3, it is characterised in that the quality of described wine brewing song is
The 0.08%～0.12% of spirit distiller grain quality.
Production method the most according to claim 3, it is characterised in that the quality of described acetic acid bacteria is
The 0.3%～0.5% of spirit distiller grain quality.
Production method the most according to claim 3, it is characterised in that described acetic acid bacteria is according to following
Step is prepared:
Water, glucose are mixed with distiller grains, sterilizing, add liquor tailing, inoculation, cultivate, obtain vinegar
Acid bacterium.
Production method the most according to claim 1, it is characterised in that the quality of described liquor tailing is white
The 3%～5% of grain quality lost by wine.
Production method the most according to claim 1, it is characterised in that described step B) particularly as follows:
Original wine is added in the pot of the rice steamer the bottom of a pan, spread on rice steamer is slightd described in lose grain fermentation fermented grain, be passed through steam
Successively rice steamer in exploration steam, distills, and obtains tart flavour blending liquor.
Production method the most according to claim 8, it is characterised in that the pressure of described steam is
0.02～0.05MPa.
Production method the most according to claim 8, it is characterised in that described step B) in lose
The thickness of grain fermentation fermented grain is 30～40cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510075450.1A CN105985877A (en) | 2015-02-12 | 2015-02-12 | Production method of acid flavoring liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510075450.1A CN105985877A (en) | 2015-02-12 | 2015-02-12 | Production method of acid flavoring liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105985877A true CN105985877A (en) | 2016-10-05 |
Family
ID=57042144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510075450.1A Pending CN105985877A (en) | 2015-02-12 | 2015-02-12 | Production method of acid flavoring liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105985877A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904086A (en) * | 2017-12-22 | 2018-04-13 | 河北邯郸丛台酒业股份有限公司 | A kind of preparation method of high-acidity flavoring brewing former wine |
| CN109181942A (en) * | 2018-11-08 | 2019-01-11 | 泸州精圣酒业有限公司 | A method of grain brewing high-acidity flavoring wine is lost using solid brewing |
| CN111139160A (en) * | 2020-01-02 | 2020-05-12 | 山东职业学院 | Preparation method of persimmon wine |
| CN114113360A (en) * | 2021-09-26 | 2022-03-01 | 贵州茅台酒股份有限公司 | Method for judging aftertaste of Maotai-flavor liquor based on nonvolatile organic acid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000049540A (en) * | 2000-04-06 | 2000-08-05 | 권상일 | Distilled liquor(Soju) production from the Lees. |
| CN1367233A (en) * | 2001-01-21 | 2002-09-04 | 张延东 | Blending liquor and its preparation method |
| CN101805680A (en) * | 2010-03-30 | 2010-08-18 | 重庆市江津酒厂（集团）有限公司 | Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees |
-
2015
- 2015-02-12 CN CN201510075450.1A patent/CN105985877A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000049540A (en) * | 2000-04-06 | 2000-08-05 | 권상일 | Distilled liquor(Soju) production from the Lees. |
| CN1367233A (en) * | 2001-01-21 | 2002-09-04 | 张延东 | Blending liquor and its preparation method |
| CN101805680A (en) * | 2010-03-30 | 2010-08-18 | 重庆市江津酒厂（集团）有限公司 | Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees |
Non-Patent Citations (1)
| Title |
|---|
| 辜义洪: "《白酒勾兑与品评技术》", 31 January 2015, 中国轻工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904086A (en) * | 2017-12-22 | 2018-04-13 | 河北邯郸丛台酒业股份有限公司 | A kind of preparation method of high-acidity flavoring brewing former wine |
| CN107904086B (en) * | 2017-12-22 | 2021-03-23 | 河北邯郸丛台酒业股份有限公司 | Preparation method of high-acidity flavoring brewed raw wine |
| CN109181942A (en) * | 2018-11-08 | 2019-01-11 | 泸州精圣酒业有限公司 | A method of grain brewing high-acidity flavoring wine is lost using solid brewing |
| CN111139160A (en) * | 2020-01-02 | 2020-05-12 | 山东职业学院 | Preparation method of persimmon wine |
| CN114113360A (en) * | 2021-09-26 | 2022-03-01 | 贵州茅台酒股份有限公司 | Method for judging aftertaste of Maotai-flavor liquor based on nonvolatile organic acid |
| CN114113360B (en) * | 2021-09-26 | 2023-05-09 | 贵州茅台酒股份有限公司 | Method for distinguishing aftertaste of Maotai-flavor liquor based on hard-volatile organic acid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112852570B (en) | Brewing process of northern Jingya type wine base | |
| CN102899219B (en) | Processing method for improving quality of multi-grain strong-flavor liquor | |
| CN110423661A (en) | Compound pure and sweet white wine and its production method | |
| CN106967563B (en) | Method for making papaya wine | |
| CN112592789B (en) | Production process of strong and clear sauce compound flavor type white spirit | |
| CN108410681A (en) | A kind of production method and gained hops Spirit of hops Spirit | |
| CN105985877A (en) | Production method of acid flavoring liquor | |
| CN106010868A (en) | Making method of low-alcohol cider wine | |
| CN107227237A (en) | A kind of simple brewing method of white wine | |
| CN103525615A (en) | Production method of strong-flavor high-degree yeast white spirit | |
| CN103224866A (en) | Potato distillate spirit brewing method | |
| CN103266038B (en) | Preparation method of red date brandy on basis of Daqu solid state fermentation | |
| CN103966068A (en) | Production technology for low-drunkenness-degree liquor | |
| CN101805680A (en) | Sour flavoring wine produced by using smaller lumped koji solid white spirit waste lees | |
| CN105950346A (en) | Method for reducing content of fusel oil in Xiaoqu liquor | |
| CN113583780A (en) | Method for improving flavor of Xiaoqu liquor | |
| CN110564547B (en) | Arundina chinensis liquor and preparation method thereof | |
| CN109652269A (en) | A kind of production method of pure mellow wine whiskey | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN109181942A (en) | A method of grain brewing high-acidity flavoring wine is lost using solid brewing | |
| JP2014103886A (en) | Method for producing sweet potato shochu | |
| CN106675990A (en) | Vinegar produced through baijiu distillation tail alcohol and production method | |
| CN105907566A (en) | Pit mud and preparation method thereof | |
| CN109757703A (en) | A kind of preparation method that yellow serofluid makes soy sauce | |
| CN110467995A (en) | A kind of white wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161005 |