CN106350388A - Fermenting and aging process of Baijiu - Google Patents
Fermenting and aging process of Baijiu Download PDFInfo
- Publication number
- CN106350388A CN106350388A CN201611055275.0A CN201611055275A CN106350388A CN 106350388 A CN106350388 A CN 106350388A CN 201611055275 A CN201611055275 A CN 201611055275A CN 106350388 A CN106350388 A CN 106350388A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- liquor
- fermenting
- baijiu
- steam
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Devices For Dispensing Beverages (AREA)
Abstract
The invention belongs to the field of Baijiu brewing and in particular relates to a fermenting and aging process of Baijiu. The fermenting and aging process comprises the following steps of feeding, crushing, fermenting, distilling and aging, wherein in a feeding step, raw materials for brewing Baijiu are putted into a fermentation chamber and are mixed; in a crushing step, the raw materials for brewing Baijiu are sufficiently crushed and mixed; in a fermenting step, the fermentation chamber is sealed and is enabled to rotate; in a distilling step, the bottom of the fermentation chamber is arranged into a reticular structure which allows steam to pass through and prevents the materials from leaking, wastes such as yellow water generated in the fermentation process are collected by using collecting bowls; steam generated by an evaporator is enabled to fumigate the fermentation chamber through the reticular structure; liquor is collected by using a collecting groove; in an aging step, a sealing pipe of which two ends are provided with sealing valves is selected, and the collecting groove and the liquor are stored in the sealing pipe. Aiming at the technical problem that the content of fusel oil in existing Baijiu is unstable, the invention provides the fermenting and aging process of the Baijiu.
Description
Technical field
The present invention relates to brewed spirit field is and in particular to a kind of liquor fermentation alcohol metallization processes.
Background technology
Chinese liquor is a kind of distinctive Spirit of China, is one of big Spirit in the world eight, is made up of starch or saccharine material
Obtain through distillation after fermented grain or fermentation.Also known as liquor, white spirit, aquavit etc., after liberation referred to as Chinese liquor.
Existing White wine brewing process, mainly fermentation, mixed steaming, continuous material, distillation and last standing enolization step.Send out
Ferment is put into after mainly mixing the liquor-making raw materials such as distillers yeast, Sorghum vulgare Pers., Fructus Hordei Vulgaris, Semen setariae and Semen Pisi sativi in mud cellar for storing things, stores fermentation using mud；Mixed
Steam primarily to allow wine brewing fermenting raw materials more complete, allow new material and old material mix steaming；Continuous material is just
It is to add new material during fermentation；Distillation is exactly to allow for the alcohol extraction in material out to form wine liquid；Standing alcohol
Change is the place preventing in shady and cool ventilation by wine liquid, makes wine liquid aging so that the mouthfeel of wine liquid becomes mellow.
But existing method complex process, the Chinese liquor produced, it usually needs half a year even more long time alcoholization after
Just can come into the market, the Fusel Oil in Liquor content produced is unfixed.The important angle in playing the part of in Chinese liquor of Alcohols,fusel
Color, it can allow Chinese liquor fragrance stronger, but when content is more again can harmful, existing technique productions go out
Chinese liquor, the content of Alcohols,fusel is simultaneously unstable, and the Chinese liquor fluctuation of different batches is larger.Fusel Oil in Liquor is allowed to contain continuing now with one kind
Amount is stablized and harmless liquor fermentation alcohol metallization processes.
Content of the invention
The present invention is directed to the unstable technical problem of existing Fusel Oil in Liquor content, there is provided a kind of liquor fermentation alcohol
Metallization processes.
The base case that this programme provides is: liquor fermentation alcohol metallization processes, comprises the steps:
Feeding, crush, ferment, distill and refine；
Wherein, feeding, is that liquor-making raw material is put into fermentation interior, mixing；
Crush, be, with weight, liquor-making raw material is fully rolled mixing；
Fermentation, is to seal fermenting cellar, then allows fermenting cellar rotate；
Distillation, the bottom of fermenting cellar is arranged to allow steam to pass through it is impossible to enough allow the network structure that material spills, will
In sweat produce yellow fluid the like waste collection bowl collect, allow steam generator produce the netted knot of vapour transmission
Structure carries out steam and fumigates to fermenting cellar, forms the mixture of ethanol and steam, with a condensing tube by the mixing of ethanol and steam
Thing is condensed into wine liquid, is collected wine liquid with collecting tank；
Alcoholization, chooses the seal pipe that two ends arrange sealed valve, collecting tank and wine liquid is placed in seal pipe, so
Install Ru-Fe-Mn kicker magnet at the two ends of hermetically sealed can so that the wine liquid in collecting tank is by sealing preserve afterwards.
The operation principle of this programme and advantage are: in feeding step, liquor-making raw material is carried out preliminary mixing, mixed
After conjunction, carry out crushing step at once, so so that, sufficiently mutually blend during crushing between liquor-making raw material,
Can preferably be fermented.I.e. the starchy carbohydrate in liquor-making raw material is after being crushed, can from liquor-making raw material (Sorghum vulgare Pers., Fructus Hordei Vulgaris,
All have kind of a skin in Semen Tritici aestivi and Semen Pisi sativi) in kind skin in expose and sufficiently contact with distillers yeast, ensure that sufficient fermentation.
During the fermentation, because fermenting cellar is that sealing rotates, the liquid producing during the fermentation, can be with fermentation
The rolling of cylinder, in periodically agitating, such that fermentation is more thorough, improves the quality of Chinese liquor.In the prior art, it is
So that fermentation is more thorough, it is typically with what multiple filler, the position of change liquor-making raw material and virgin material old material were used in mixed way
Mode, but because sweat is the process needing sealing, if repeatedly stirring liquor-making raw material, certainly it is detrimental to ferment
, if do not stirred, then fermentation will not be complete, more miscellaneous taste can be produced, affecting white wine quality.In this programme, fermenting cellar
Inherently rotation, the yeast in liquid in sweat, can sufficiently contact with liquor-making raw material, thus improving Chinese liquor
Quality.
In distilation steps, the vapour transmission that produces in vapour generator prevent slipping through the net enter into fermentation indoor so that fermenting cellar
Interior temperature raises, and the liquid waste such as yellow fluid of interior of now fermenting is flowed in the collection bowl on steam generator, and steam is sent out
The steam that raw device produces also distills to the heating of the liquid waste such as yellow fluid.By vaporized alcohol, it is passed through cold water, wine in condensing tube
Essence and steam can condense on the surface of condensing tube after meeting condensing tube, then drop in collecting tank and are collected groove and gather up
Come.Yellow fluid is collected bowl and collects.
In enolization step, in collecting tank wine liquid, can be acted on by isolated tube two ends magnetic field, wine liquid is in magnetic field
In the presence of can accelerate refine.Under natural conditions, hydrone is not individually, but the individual or even more hydrone of 3-4 gathers
Hold together into a space structure, alcoholization is exactly to allow hydrone to associate with alcohol molecule (ethanol molecule), reaches and improves Chinese liquor mouthfeel
Purpose.Hydrone and alcohol molecule (ethanol molecule) all have faint polarity, and under magnetic field condition, water can be magnetized, and are similar to
In iron and steel by one reason of permanent magnet magnetization, the direction of hydrone can change, and so allows for the space structure that hydrone is gathered
Destroyed, allow hydrone and alcohol molecule (ethanol molecule) to be more easy to associate.Existing alcoholization, is to make hydrone by microwave
Kinetic energy increases, and allows hydrone to associate with alcohol molecule (ethanol molecule), and the Chinese liquor that such mode is produced, when storing one section
Between after, have instead give birth to phenomenon, when just dispatching from the factory, Chinese liquor is good in taste, a period of time after, Chinese liquor mouthfeel is deteriorated again.
This programme is refined by magnetic field, and such mode avoids the appearance of phenomenon of relapse.And during alcoholization,
Sealed valve can also be opened, allow the oxygen in the external world to enter, increase oxygen content, thus accelerating to refine speed.
This programme liquor fermentation alcohol metallization processes, topmost purpose is exactly to make liquor-making raw material more thorough during the fermentation
Bottom, so avoid because attenuation degree inconsistent, and lead to the sensory difference of last Chinese liquor.The present invention, during the fermentation,
Fermenting cellar is that sealing rotates, and this ensures that thering fermentation can carry out more thorough, therefore, the product produced according to the present invention
In the content of the Alcohols,fusel of product mainly liquor-making raw material, each component is relevant, will not fluctuate because attenuation degree is different, so that
The content obtaining Fusel Oil in Liquor is more stable.
Further, in fermentation step, fermenting cellar rotates one week daily.Such rotational frequency just ensure that wine brewing
Often fermentation is it is also possible to make fermentation more thorough.
Further, in fermentation step, sweat continues 180 days.Sweat can allow fermentation more thorough for 180 days
Bottom.
Further, in crushing step, using being that holding pad crushes, draw point is uniformly arranged on holding pad.Draw point is being made
Stab venthole in liquor raw material, increase the surface area that liquor-making raw material is contacted with liquid.
Further, in fermentation step, every 20 days to the indoor injected clear water of fermentation.Periodically to the indoor addition clear water of fermentation,
Can allow the indoor one moistening environment of guarantee of fermentation.
Further, after sweat proceeds to 160 days, carried out single flash every 5 days, after the completion of distillation, Xiang Fa
Ferment interior interpolation distillers yeast.In the later stage of sweat, periodically distill, the alcohol concentration in liquor-making raw material can be allowed to decline, can
Promote fermentation, thus making fermentation more thorough.
Brief description
Fig. 1 is the side view of embodiment 1 device therefor.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation:
Reference in Figure of description includes: fermentation cylinder 1, dividing plate 11, feed appliance 2, hatch door 13, anti-slip through the net 14, outer
Seesaw 15, isolated tube 4, collecting tank 41, condensing tube 42, boiler 3, sealing plate 43.
Embodiment 1
Liquor fermentation alcohol metallization processes, comprise the steps:
Prepared by raw material: from 10 kilograms of Sorghum vulgare Pers., 5 kilograms of Semen Maydiss, 4 kilograms of Fructus Hordei Vulgaris and 2 kilograms of Semen Pisi sativis, above-mentioned raw materials are mixed
Pulverize after conjunction, then add distillers yeast mixing；
Feeding, is that liquor-making raw material is put into fermentation interior, mixing；
Crush, be, with holding pad, liquor-making raw material is fully rolled mixing；
Fermentation, is to seal fermenting cellar, allows liquor-making raw material sealing and fermenting 180 days, then allows every 5 days fermenting cellars rotate 1 week；
Distillation, the bottom of fermenting cellar is arranged to allow steam to pass through it is impossible to enough allow the network structure that material spills, will
In sweat produce yellow fluid the like waste collection bowl collect, allow steam generator produce the netted knot of vapour transmission
Structure carries out steam and fumigates to fermenting cellar, forms the mixture of ethanol and steam, with a condensing tube by the mixing of ethanol and steam
Thing is condensed into wine liquid, is collected wine liquid with collecting tank；
Alcoholization, chooses the seal pipe that two ends arrange sealed valve, collecting tank and wine liquid is placed in seal pipe, so
Install Ru-Fe-Mn kicker magnet at the two ends of hermetically sealed can so that the wine liquid in collecting tank is by sealing preserve afterwards.
This enforcement adopts following equipment to realize, and this device name is the equipment (as shown in Figure 1) for liquor fermentation alcoholization,
Including: frame, fermentation cylinder 1, isolated tube 4, feed appliance 2 and boiler 3.
Wherein, frame fixes on the ground, and fermentation cylinder 1 is connected with gantry rotation, and frame is provided with motor, the rotating shaft of motor
It is provided with pitch wheel with fermentation cylinder 1；
Fermentation cylinder 1 is longitudinal section is circular hollow cylindrical configuration, is welded with dividing plate 11 in fermentation cylinder 1, dividing plate 11 with
The inwall of ferment cylinder 1 is fixed, and dividing plate 11 is divided into 4 fermenting cellars by the cylinder 1 that ferments, and each fermentation outdoor is equipped with hatch door 13 and leakproof
Net 14, hatch door 13 and anti-slip through the net 14 left side all hinged with fermentation cylinder 1, be provided with the outer seesaw 15 outwards tilting on the right side of hatch door 13,
Outer seesaw 15 and hatch door 13 are integrally formed, and anti-14 right side of slipping through the net is provided with hand switch, and hatch door 13 is set with the hinged place of the cylinder 1 that ferments
Have and make hatch door 13 and anti-14 the first torsion spring and the second torsion springs being respectively at normally off of slipping through the net；
Isolated tube 4 passes through the center of circle of fermentation cylinder 1 longitudinal section, and dividing plate 11 is resisted against on isolated tube 4, when that is, fermentation cylinder 1 rotates,
Isolated tube 4 will not move, and with isolated tube 4 as axis rotation, dividing plate 11 is provided with the cambered surface with isolated tube 4 form fit to fermentation cylinder 1,
More preferable supporting role can be played, in isolated tube 4, be provided with collecting tank 41, collecting tank 41 can be used to store wine liquid, in isolated tube 4
It is provided with condensing tube 42, cold water can be passed through in condensing tube 42, condensing tube 42 is fixed on the top in isolated tube 4, so facilitates steam
Condensation, isolated tube 4 be respectively arranged at two ends with can folding sealed valve, sealed valve is adsorbed with Magnet；
Feed appliance 2 is located at the top of fermentation cylinder 1, and the side wall of feed appliance 2 offers feeding port, prevents feeding port in holding pad
It is plugged during pressure material, the bottom welding of feed appliance 2 has holding pad, and the upper surface of feed appliance 2 is provided with water inlet, prevents water inlet
It is plugged, above feed appliance 2, is provided with expansion link, upper expansion link can be driven with the mode of cylinder, hydraulic pressure, select in the present embodiment
Be hydraulic-driven, hydraulic pressure is more stable after all；
Boiler 3, boiler 3 is located at the lower section of fermentation cylinder 1, and the lower section of boiler 3 is provided with lower expansion link, and lower expansion link can use gas
Cylinder, the mode of hydraulic pressure drive, and select in the present embodiment is hydraulic-driven；
On isolated tube 4 with steam generator just to position be hinged with can folding sealing plate 43.
Embodiment 2
Compared with Example 1, the difference is that only, in fermentation step, fermenting cellar rotates one week daily.
Embodiment 3
Compared with Example 1, the difference is that only, in fermentation step, sweat continues 160 days.
Embodiment 4
Compared with Example 1, the difference is that only, in crushing step, using being that holding pad crushes, on this holding pad
It is uniformly arranged draw point.
Embodiment 5
Compared with Example 1, the difference is that only, after sweat proceeds to 160 days, carried out once every 5 days
Distillation, after the completion of distillation, to the indoor interpolation distillers yeast of fermentation.
Comparative example 1
Compared with Example 1, the difference is that only, fermenting cellar is not rotated during the fermentation.
Comparative example 2
Compared with Example 1, the difference is that only, do not carry out crushing step.
Comparative example 3
Compared with Example 1, the difference is that only, in enolization step, Ru-Fe-Mn is not set at the two ends of seal pipe
Kicker magnet.
Comparative example 4
Chinese liquor is made using existing mode.Use the fermentation of mud cellar for storing things, mixed steaming, continuous material, then to the wine distilling
Put into after sealing and carry out in warehouse refining process in 30 days.
Comparative example 5
The Red Star strong, colourless liquor distilled from sorghum bought on the market.
The Chinese liquor that all embodiments and comparative example are produced, carries out sensory testing and Alcohols,fusel assay.Sense organ
Test will ask the judge of wine of 50 acquisition job requirements, and the fragrance of the Chinese liquor that all embodiments and comparative example are produced is entered to hold or participate in a prayer service at a temple
Gas scores, and averages as final score.Fragrance code of points is as follows: fragrance is long and happy to give 23 25 points；Fragrant not enough, owe
Pure button 24 points；There is 4 points of offending fragrance button；There are the exceeded abnormal smells from the patient of Alcohols,fusel and 5～10 points of other foul smell buttons.
The Alcohols,fusel assay of Chinese liquor is the spectrophotometric determination adopting.This experiment is not only Alcohols,fusel to be recorded
Content, also will be by several times, according to different time period (the 1st day after dispatching from the factory, 30 days, 50 days, 100 days) measurement Alcohols,fusel
Content.Meansigma methodss will be calculated and mark deviation.
Obtain result as shown in table 1:
By comparative example 1 and embodiment 2, it could be assumed that, fermenting cellar rotates one week daily, can lift fragrance,
The Chinese liquor fusel oil content produced is also relatively stable.
By comparative example 1 and embodiment 5, it could be assumed that, after sweat proceeds to 160 days, entered every 5 days
Row single flash, can lift fragrance, and the Chinese liquor fusel oil content produced is also more stable.
By comparative example 1 and comparative example 1, it could be assumed that, fermenting cellar rotates, and can lift fragrance, produce
Chinese liquor fusel oil content is more stable.
By comparative example 1 and comparative example 2, it could be assumed that, crush step, fragrance can be lifted, that produces is white
Wine fusel oil content is more stable.
By comparative example 1 and comparative example 3, it could be assumed that, in enolization step, Ru-Fe-Mn kicker magnet, energy are set
Enough lift fragrance, the Chinese liquor fusel oil content produced is more stable.
By comparative example 1 and comparative example 4, it could be assumed that, the present invention compared with prior art, can lift perfume (or spice)
Taste, the Chinese liquor fusel oil content produced is more stable.
By comparative example 1 and comparative example 5, it could be assumed that, the present invention compared with prior art, can lift perfume (or spice)
Taste, the Chinese liquor fusel oil content produced is more stable.
Above-described is only embodiments of the invention, and in scheme, the general knowledge here such as known concrete structure and characteristic is not made
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of without departing from present configuration, acceptable
Make some deformation and improve, these also should be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in description
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. liquor fermentation alcohol metallization processes are it is characterised in that comprise the steps:
Feeding, crush, ferment, distill and refine；
Wherein, feeding, is that liquor-making raw material is put into fermentation interior, mixing；
Crush, be, with weight, liquor-making raw material is fully rolled mixing；
Fermentation, is to seal fermenting cellar, then allows fermenting cellar rotate；
Distillation, the bottom of fermenting cellar is arranged to allow steam to pass through it is impossible to enough allow the network structure that material spills, will ferment
During produce yellow fluid the like waste collection bowl collect, allow steam generator produce vapour transmission network structure pair
Fermenting cellar carries out steam and fumigates, and forms the mixture of ethanol and steam, will be cold for the mixture of ethanol and steam with a condensing tube
Congeal into wine liquid, is collected wine liquid with collecting tank；
Alcoholization, chooses the seal pipe that two ends arrange sealed valve, collecting tank and wine liquid is placed in seal pipe, Ran Hou
Ru-Fe-Mn kicker magnet is installed at the two ends of hermetically sealed can so that the wine liquid in collecting tank is by sealing preserve.
2. liquor fermentation alcohol metallization processes according to claim 1 are it is characterised in that in fermentation step, fermenting cellar is daily
Rotate one week.
3. liquor fermentation alcohol metallization processes according to claim 1 are it is characterised in that in fermentation step, sweat is held
Continuous 180 days.
4. liquor fermentation alcohol metallization processes according to claim 1 are it is characterised in that in crushing step, using being binder
Plate crushes, and is uniformly arranged draw point on holding pad.
5. liquor fermentation alcohol metallization processes according to claim 1 are it is characterised in that in fermentation step, and every 20 days to sending out
Ferment interior injected clear water.
6. liquor fermentation alcohol metallization processes according to claim 1 are it is characterised in that after sweat proceeds to 160 days,
Carry out single flash every 5 days, after the completion of distillation, to the indoor interpolation distillers yeast of fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611055275.0A CN106350388A (en) | 2016-11-25 | 2016-11-25 | Fermenting and aging process of Baijiu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611055275.0A CN106350388A (en) | 2016-11-25 | 2016-11-25 | Fermenting and aging process of Baijiu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106350388A true CN106350388A (en) | 2017-01-25 |
Family
ID=57862559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611055275.0A Pending CN106350388A (en) | 2016-11-25 | 2016-11-25 | Fermenting and aging process of Baijiu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106350388A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657036A (en) * | 2022-04-01 | 2022-06-24 | 曹臣成 | Pretreatment method for raw materials for making white spirit |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2127390Y (en) * | 1992-06-29 | 1993-02-24 | 吴杰 | Household magnetizing wine alcoholization case |
| CN1536064A (en) * | 2003-04-07 | 2004-10-13 | 黄炎钟 | Method for making burdock wine |
| CN101679928A (en) * | 2007-05-21 | 2010-03-24 | 大峰Ls株式会社 | Home-brewed liquor manufacturing apparatus |
| CN103160402A (en) * | 2011-12-09 | 2013-06-19 | 张世昌 | Brewing method for white wine |
| CN104388252A (en) * | 2014-12-10 | 2015-03-04 | 邝军 | Soft and gentle white wine brewing and production process |
| CN105969623A (en) * | 2016-06-21 | 2016-09-28 | 云南恒健辣木发展有限公司 | Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method |
-
2016
- 2016-11-25 CN CN201611055275.0A patent/CN106350388A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2127390Y (en) * | 1992-06-29 | 1993-02-24 | 吴杰 | Household magnetizing wine alcoholization case |
| CN1536064A (en) * | 2003-04-07 | 2004-10-13 | 黄炎钟 | Method for making burdock wine |
| CN101679928A (en) * | 2007-05-21 | 2010-03-24 | 大峰Ls株式会社 | Home-brewed liquor manufacturing apparatus |
| CN103160402A (en) * | 2011-12-09 | 2013-06-19 | 张世昌 | Brewing method for white wine |
| CN104388252A (en) * | 2014-12-10 | 2015-03-04 | 邝军 | Soft and gentle white wine brewing and production process |
| CN105969623A (en) * | 2016-06-21 | 2016-09-28 | 云南恒健辣木发展有限公司 | Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657036A (en) * | 2022-04-01 | 2022-06-24 | 曹臣成 | Pretreatment method for raw materials for making white spirit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103627570B (en) | A kind of brewing method of Maotai-flavor liquor | |
| CN101560456B (en) | Preparation process of soysauce-like aroma type white wine | |
| CN106119009B (en) | A kind of fruity pure rice wine and its brewing method | |
| CN108410646A (en) | A kind of brewing production process of strong fragrance aromatic Chinese spirit | |
| CN106318833B (en) | A kind of raising distilled spirit fragrance production technology | |
| Chen et al. | Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine | |
| CN107012103A (en) | Low yield fusel oil yeast and its application in mechanization production Chinese yeast former wine | |
| Mathewson | The manual for the home and farm production of alcohol fuel | |
| CN205473649U (en) | Distillation apparatus for producing of agalloch eaglewood essential oil | |
| CN209135320U (en) | A kind of intelligence High-aroma black tea installation for fermenting | |
| CN109336652A (en) | A kind of kitchen waste compost bucket | |
| CN103087893B (en) | Preparation method of composite coarse cereals monascus | |
| CN108441382A (en) | A kind of production process of distilled spirit with sesame flavour | |
| CN108624461A (en) | A kind of process improving aromatic Chinese spirit brewing production quality liquor rate | |
| CN105969573B (en) | Method for brewing kiwi fruit wine by using cellar-type fermentation tank | |
| CN108913469A (en) | A kind of concavo-concave bent production technology | |
| CN106350388A (en) | Fermenting and aging process of Baijiu | |
| CN107619747A (en) | Fen-flavor type white spirit processing technology | |
| CN102660429A (en) | Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN103805520B (en) | One plant height acid protease rhizopus chinensis and cultural method and application | |
| CN109294797A (en) | A kind of bitter buckwheat wine and preparation method thereof | |
| CN107602165A (en) | A kind of organic refuse biological fermentation device | |
| CN105907566A (en) | Pit mud and preparation method thereof | |
| CN105255850B (en) | A kind of liquid fermentation brewages the method with Maotai-flavor flavor white wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170125 |