CN106811372A - A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu - Google Patents

A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu Download PDF

Info

Publication number
CN106811372A
CN106811372A CN201710220932.0A CN201710220932A CN106811372A CN 106811372 A CN106811372 A CN 106811372A CN 201710220932 A CN201710220932 A CN 201710220932A CN 106811372 A CN106811372 A CN 106811372A
Authority
CN
China
Prior art keywords
parts
wine
sweet
root
sugariness
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
Application number
CN201710220932.0A
Other languages
Chinese (zh)
Inventor
程恩进
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710220932.0A priority Critical patent/CN106811372A/en
Publication of CN106811372A publication Critical patent/CN106811372A/en
Pending legal-status Critical Current

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00Medicinal preparations containing inorganic active ingredients
    • A61K33/24Heavy metals; Compounds thereof
    • A61K33/28Mercury; Compounds thereof
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56Materials from animals other than mammals
    • A61K35/63Arthropods
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/11Pteridophyta or Filicophyta (ferns)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/13Coniferophyta (gymnosperms)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/21Amaranthaceae (Amaranth family), e.g. pigweed, rockwort or globe amaranth
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/23Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/23Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
    • A61K36/238Saposhnikovia
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/27Asclepiadaceae (Milkweed family), e.g. hoya
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/28Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/28Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • A61K36/288Taraxacum (dandelion)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/31Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/34Campanulaceae (Bellflower family)
    • A61K36/342Adenophora
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/34Campanulaceae (Bellflower family)
    • A61K36/344Codonopsis
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/35Caprifoliaceae (Honeysuckle family)
    • A61K36/355Lonicera (honeysuckle)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/42Cucurbitaceae (Cucumber family)
    • A61K36/428Trichosanthes
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/46Eucommiaceae (Eucommia family), e.g. hardy rubber tree
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484Glycyrrhiza (licorice)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/60Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605Morus (mulberry)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/70Polygonaceae (Buckwheat family), e.g. spineflower or dock
    • A61K36/704Polygonum, e.g. knotweed
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/71Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/734Crataegus (hawthorn)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/738Rosa (rose)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/77Sapindaceae (Soapberry family), e.g. lychee or soapberry
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/80Scrophulariaceae (Figwort family)
    • A61K36/804Rehmannia
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/81Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815Lycium (desert-thorn)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/894Dioscoreaceae (Yam family)
    • A61K36/8945Dioscorea, e.g. yam, Chinese yam or water yam
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/896Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8967Lilium, e.g. tiger lily or Easter lily
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/896Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8968Ophiopogon (Lilyturf)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/896Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8969Polygonatum (Solomon's seal)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/898Orchidaceae (Orchid family)
    • A61K36/8984Dendrobium
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/899Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/899Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A61K36/8998Hordeum (barley)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/90Smilacaceae (Catbrier family), e.g. greenbrier or sarsaparilla
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Landscapes

  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Engineering & Computer Science (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Medicinal Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Medical Informatics (AREA)
  • Biotechnology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Insects & Arthropods (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses the sweet fragrant Daqu of one kind, it is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;The sugariness medicinal material is made up of following raw material:The fleece-flower root, the tuber of dwarf lilyturf, sealwort, prepared rhizome of rehmannia, Radix Glycyrrhizae, fennel seeds, smilax, hawthorn, matrimony vine, the bark of eucommia, Radix Codonopsis, adenophora tetraphylla, Chinese yam, malt, Rhizoma Imperatae, dendrobium candidum, honeysuckle, lily, field thistle, sword bean, pyrrosia lingua, setose thistle, dandelion, corn stigma, radish seed, cinnabar, caulis bambusae in taenian, scouring rush, pipewort, cicada slough, windproof, root of Chinese trichosanthes, lophatherum gracile, rattletop, cynanchum wilfordii, the root bark of white mulberry, Chinese torreyanut, China rose, the root of bidentate achyranthes, cattail pollen, arillus longan.The invention also discloses the brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu.Sweet flavor white spirit prepared by the present invention is compared with other white wine, and in good taste, aromatic flavour also with promoting blood circulation, protect liver, improves the health care of sleep the health-care effects such as quality.

Description

A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu
Technical field
It is sweet fragrant white the present invention relates to liquor production technical field, specifically a kind of sweet fragrant Daqu and based on the sweet fragrant Daqu The brewing method of wine.
Background technology
With the continuous aggravation that liquor industry is competed, large-scale Liquor-making Enterprises & M&A integration is increased with capital operation, state Interior outstanding Liquor-making Enterprises & more and more payes attention to the research to industry market, particularly to Business Development Environment and customer demand trend The further investigation of change.Just because of this, the outstanding Liquor-making Enterprises & in large quantities of country emerges rapidly, is increasingly becoming in liquor industry Outstanding figure!
With the improvement of people ' s living standards, requirement more and more higher of the people to white wine, not only requires that white wine has good Color, but also require that white wine has subsidiary health-care effect.The existing white wine of in the market cannot gradually meet people Demand.
The content of the invention
It is an object of the invention to provide a kind of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu brewing method, To solve the problems, such as to be proposed in above-mentioned background technology.
To achieve the above object, the present invention provides following technical scheme:
A kind of sweet fragrant Daqu, is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;It is described Sugariness medicinal material is made up of the following raw material according to weight portion:Fleece-flower root 8-12 parts, tuber of dwarf lilyturf 6-10 parts, sealwort 9-14 parts, cultivated land It is yellow 9-14 parts, Radix Glycyrrhizae 2-6 parts, fennel seeds 5-9 parts, smilax 15-20 parts, hawthorn 6-12 parts, matrimony vine 8-12 parts, bark of eucommia 6-9 parts, Radix Codonopsis 14-17 parts, adenophora tetraphylla 11-15 parts, Chinese yam 17-20 parts, malt 10-13 parts, Rhizoma Imperatae 3-6 parts, dendrobium candidum 7-11 parts, Honeysuckle 12-15 parts, lily 6-12 parts, field thistle 5-9 parts, sword bean 5-9 parts, pyrrosia lingua 5-10 parts, setose thistle 10-15 parts, dandelion 13- 16 parts, corn stigma 16-20 parts, radish seed 5-9 parts, cinnabar 0.2-0.5 parts, caulis bambusae in taenian 5-9 parts, scouring rush 4-8 parts, pipewort 5-9 parts, Cicada slough 3-6 parts, windproof 5-9 parts, root of Chinese trichosanthes 10-15 parts, lophatherum gracile 6-9 parts, rattletop 3-7 parts, cynanchum wilfordii 3-6 parts, root bark of white mulberry 7- 10 parts, Chinese torreyanut 15-20 parts, China rose 2-5 parts, root of bidentate achyranthes 5-9 parts, cattail pollen 5-9 parts, arillus longan 10-15 parts;The sweet fragrant Daqu Preparation method is:By sugariness medicinal material drying, milling, wheat and sugariness medicinal material are then weighed in proportion, after being well mixed, fermentation, .
As further scheme of the invention:The sugariness medicinal material is made up of the following raw material according to weight portion:The fleece-flower root 9-11 parts, tuber of dwarf lilyturf 7-9 parts, sealwort 10-13 parts, prepared rhizome of rehmannia 10-13 parts, Radix Glycyrrhizae 3-5 parts, fennel seeds 6-8 parts, smilax 16- 19 parts, hawthorn 7-11 parts, matrimony vine 9-11 parts, bark of eucommia 7-8 parts, Radix Codonopsis 15-16 parts, adenophora tetraphylla 12-14 parts, Chinese yam 18-19 parts, wheat Bud 11-12 parts, Rhizoma Imperatae 4-5 parts, dendrobium candidum 8-10 parts, honeysuckle 13-14 parts, lily 7-11 parts, field thistle 6-8 parts, sword bean 6-8 parts, pyrrosia lingua 6-9 parts, setose thistle 11-14 parts, dandelion 14-15 parts, corn stigma 17-19 parts, radish seed 6-8 parts, cinnabar 0.3- 0.4 part, caulis bambusae in taenian 6-8 parts, scouring rush 5-7 parts, pipewort 6-8 parts, cicada slough 4-5 parts, windproof 6-8 parts, root of Chinese trichosanthes 11-14 parts, henon bamboo Leaf 7-8 parts, rattletop 4-6 parts, cynanchum wilfordii 4-5 parts, root bark of white mulberry 8-9 parts, Chinese torreyanut 16-19 parts, China rose 3-4 parts, root of bidentate achyranthes 6-8 parts, Cattail pollen 6-8 parts, arillus longan 11-14 parts.
As further scheme of the invention:The sugariness medicinal material is made up of the following raw material according to weight portion:He Shou 10 parts of crow, 8 parts of the tuber of dwarf lilyturf, 12 parts of sealwort, 11 parts of prepared rhizome of rehmannia, 4 parts of Radix Glycyrrhizae, 7 parts of fennel seeds, 18 parts of smilax, 10 parts of hawthorn, Chinese holly 10 parts of Qi, 8 parts of the bark of eucommia, 15 parts of Radix Codonopsis, 13 parts of adenophora tetraphylla, 19 parts of Chinese yam, 11 parts of malt, 5 parts of Rhizoma Imperatae, 9 parts of dendrobium candidum, gold 14 parts of honeysuckle flower, 9 parts of lily, 7 parts of field thistle, 7 parts of sword bean, 8 parts of pyrrosia lingua, 13 parts of setose thistle, 14 parts of dandelion, 18 parts of corn stigma, radish Son 7 parts, 0.3 part of cinnabar, 7 parts of caulis bambusae in taenian, 6 parts of scouring rush, 7 parts of pipewort, 5 parts of cicada slough, windproof 7 parts, 12 parts of root of Chinese trichosanthes, lophatherum gracile 8 Part, 5 parts of rattletop, 5 parts of cynanchum wilfordii, 8 parts of the root bark of white mulberry, 17 parts of Chinese torreyanut, 3 parts of China rose, 7 parts of the root of bidentate achyranthes, 7 parts of cattail pollen, 12 parts of arillus longan.
A kind of brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu, step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, in addition 5% sugariness food Semen setariae, Semen sesami nigrum, corn, purple rice, pea, Ipomoea batatas, soil Beans, the root of kudzu vine and sugariness medicinal material, after drying grinds, as raw material, more than 95 DEG C of the material quantity 51-52% that splashed on raw material of heat Water moistens more than 12 hours, and adds mother's grain of 5-7%, mixes thoroughly;
1.2) raw material uploading in rice steamer is steamed into 2-3h, cooks 90-95% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% Hot water, obtain fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 28-32 DEG C, it is the tail wine of 15-20% (V/V) to add wine degree, is mixed Even, the addition of tail wine is the 2.2-2.8% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is material quantity 6%, pile up it is in heaps, when fermentation calefaction is to 45-50 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer Raw material stir after loaded steamer, mix steam;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, heap Mound, when fermentation calefaction is to 45-50 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things hair Ferment.
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) tail wine and sweet fragrant Daqu are added, pile up hair Ferment, then pit entry fermentation one month;
3.2) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) phase Together, three double-fermented wine former wines, four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are obtained respectively.
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through physics and chemistry Detect and judge it is qualified after, packaging is dispatched from the factory.
As further scheme of the invention:Step 1.1) in, the addition of sugariness medicinal material is the 4% of material quantity.
As further scheme of the invention:Step 3.1) in raw material addition be step 1.1) in material quantity 3- 5%.
Compared with prior art, the beneficial effects of the invention are as follows:
Sweet flavor white spirit prepared by the present invention is compared with other white wine, and light medicine perfume, sweet fragrant, entrance are increased in mouthfeel Shi Mianrou, more there are aftertaste, mellow and full, convergence, the upper fragrance of comparing with other white wine of Wen Xiang is more rich, more rich, also light Sweet and medicine fragrance.Sweet flavor white spirit prepared by the present invention has promoting blood circulation, protect liver, improves the health care of sleep the health-care effects such as quality.
Specific embodiment
Technical scheme is described in more detail with reference to specific embodiment.
Embodiment 1
A kind of sweet fragrant Daqu, is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;It is described Sugariness medicinal material is made up of the following raw material according to weight portion:8 parts of the fleece-flower root, 6 parts of the tuber of dwarf lilyturf, 9 parts of sealwort, 9 parts of prepared rhizome of rehmannia, Radix Glycyrrhizae 2 parts, 5 parts of fennel seeds, 15 parts of smilax, 6 parts of hawthorn, 8 parts of matrimony vine, 6 parts of the bark of eucommia, 14 parts of Radix Codonopsis, 11 parts of adenophora tetraphylla, Chinese yam 17 Part, 10 parts of malt, 3 parts of Rhizoma Imperatae, 7 parts of dendrobium candidum, 12 parts of honeysuckle, 6 parts of lily, 5 parts of field thistle, 5 parts of sword bean, 5 parts of pyrrosia lingua, 10 parts of setose thistle, 13 parts of dandelion, 16 parts of corn stigma, 5 parts of radish seed, 0.2 part of cinnabar, 5 parts of caulis bambusae in taenian, 4 parts of scouring rush, 5 parts of pipewort, 3 parts of cicada slough, windproof 5 parts, 10 parts of root of Chinese trichosanthes, 6 parts of lophatherum gracile, 3 parts of rattletop, 3 parts of cynanchum wilfordii, 7 parts of the root bark of white mulberry, Chinese torreyanut 15 part, month Spend in season 2 parts, 5 parts of the root of bidentate achyranthes, 5 parts of cattail pollen, 10 parts of arillus longan;The preparation method of the sweet fragrant Daqu is:By sugariness medicinal material drying, mill Powder, then weighs wheat and sugariness medicinal material in proportion, after being well mixed, fermentation, you can.
In the present embodiment, the brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu, step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, 5% is sugariness food and sugariness medicinal material in addition, and sugariness food includes Semen setariae, black sesame Fiber crops, corn, purple rice, pea, Ipomoea batatas, potato and the root of kudzu vine, after drying grinds, as raw material, material quantity 51% of being splashed on raw material 96 DEG C of hot water, and add 5% mother's grain, mix thoroughly, pea therein be commercially available prod through being milled after the assay was approved, Ipomoea batatas is Being ground again after commercially available dried sweet potato or fresh sliced/silk/bar, drying, potato is sliced/silk/bar, grinds again after drying, other Raw material grinds after also drying, and the addition of sugariness medicinal material is the 4% of material quantity;
1.2) raw material uploading in rice steamer is steamed into 2h, cooks 90% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% of heat Water, obtains fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 28 DEG C, it is the tail wine of 15% (V/V) to add wine degree, is mixed thoroughly, tail The addition of wine is the 2.2% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, is piled up It is in heaps, when fermentation calefaction is to 45 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer Raw material stir after loaded steamer, mix steam;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, heap Mound, when fermentation calefaction is to 45 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things hair Ferment.
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) tail wine and sweet fragrant Daqu are added, pile up hair Ferment, then pit entry fermentation one month;In this step the addition of raw material be step 1.1) in material quantity 3%;
3.2) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) phase Together, three double-fermented wine former wines are obtained respectively, and four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are referred to as " double-fermented wine wine ", the sweet perfume (or spice) of its vinosity Dense, taste is mellow, and wine body is more plentiful, the miscellaneous taste of naivete, and the wine for steaming for the 9th time claims " returning true wine " sweet and slightly bitter taste, composition containing protect liver;
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through physics and chemistry Detect and judge it is qualified after, packaging is dispatched from the factory.
Embodiment 2
A kind of sweet fragrant Daqu, is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;It is described Sugariness medicinal material is made up of the following raw material according to weight portion:It is 9 parts of the fleece-flower root, 7 parts of the tuber of dwarf lilyturf, 10 parts of sealwort, 10 parts of prepared rhizome of rehmannia, sweet 3 parts of grass, 8 parts of fennel seeds, 19 parts of smilax, 11 parts of hawthorn, 11 parts of matrimony vine, 8 parts of the bark of eucommia, 15 parts of Radix Codonopsis, 12 parts of adenophora tetraphylla, Chinese yam 18 parts, 11 parts of malt, 4 parts of Rhizoma Imperatae, 10 parts of dendrobium candidum, 14 parts of honeysuckle, 11 parts of lily, 8 parts of field thistle, 8 parts of sword bean, pyrrosia lingua 6 parts, 11 parts of setose thistle, 14 parts of dandelion, 17 parts of corn stigma, 6 parts of radish seed, 0.4 part of cinnabar, 8 parts of caulis bambusae in taenian, 7 parts of scouring rush, pipewort 8 parts, 5 parts of cicada slough, windproof 6 parts, 11 parts of root of Chinese trichosanthes, 7 parts of lophatherum gracile, 4 parts of rattletop, 4 parts of cynanchum wilfordii, 9 parts of the root bark of white mulberry, Chinese torreyanut 19 Part, 4 parts of China rose, 8 parts of the root of bidentate achyranthes, 8 parts of cattail pollen, 11 parts of arillus longan;The preparation method of the sweet fragrant Daqu is:Sugariness medicinal material is done Dry, milling, then weighs wheat and sugariness medicinal material in proportion, after being well mixed, fermentation, you can.
In the present embodiment, the brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu, step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, 5% is sugariness food and sugariness medicinal material in addition, and sugariness food includes Semen setariae, black sesame Fiber crops, corn, purple rice, pea, Ipomoea batatas, potato and the root of kudzu vine, after drying grinds, as raw material, material quantity of being splashed on raw material The hot water of more than 95 DEG C of 51.5% moistens more than 12 hours, and adds 5.5% mother's grain, mix thoroughly, sugariness food, sugariness medicinal material Addition is the 4% of material quantity;
1.2) raw material uploading in rice steamer is steamed into 2.5h, cooks 92% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% Hot water, obtains fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 28 DEG C, it is the tail wine of 16% (V/V) to add wine degree, is mixed thoroughly, tail The addition of wine is the 2.3% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, is piled up It is in heaps, when fermentation calefaction is to 47 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer Raw material stir after loaded steamer, mix steam;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, heap Mound, when fermentation calefaction is to 46 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things hair Ferment;
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) tail wine and sweet fragrant Daqu are added, pile up hair Ferment, then pit entry fermentation one month;In this step the addition of raw material be step 1.1) in material quantity 3.5%;
3.2) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) phase Together, three double-fermented wine former wines are obtained respectively, and four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are referred to as " double-fermented wine wine ", the sweet perfume (or spice) of its vinosity Dense, taste is mellow, and wine body is more plentiful, the miscellaneous taste of naivete, and the wine for steaming for the 9th time claims " returning true wine " sweet and slightly bitter taste, composition containing protect liver;
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through physics and chemistry Detect and judge it is qualified after, packaging is dispatched from the factory.
Embodiment 3
A kind of sweet fragrant Daqu, is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;It is described Sugariness medicinal material is made up of the following raw material according to weight portion:10 parts of the fleece-flower root, 8 parts of the tuber of dwarf lilyturf, 12 parts of sealwort, 11 parts of prepared rhizome of rehmannia, 4 parts of Radix Glycyrrhizae, 7 parts of fennel seeds, 18 parts of smilax, 10 parts of hawthorn, 10 parts of matrimony vine, 8 parts of the bark of eucommia, 15 parts of Radix Codonopsis, 13 parts of adenophora tetraphylla, mountain 19 parts of medicine, 11 parts of malt, 5 parts of Rhizoma Imperatae, 9 parts of dendrobium candidum, 14 parts of honeysuckle, 9 parts of lily, 7 parts of field thistle, 7 parts of sword bean, pyrrosia lingua 8 parts, 13 parts of setose thistle, 14 parts of dandelion, 18 parts of corn stigma, 7 parts of radish seed, 0.3 part of cinnabar, 7 parts of caulis bambusae in taenian, 6 parts of scouring rush, pipewort 7 parts, 5 parts of cicada slough, windproof 7 parts, 12 parts of root of Chinese trichosanthes, 8 parts of lophatherum gracile, 5 parts of rattletop, 5 parts of cynanchum wilfordii, 8 parts of the root bark of white mulberry, Chinese torreyanut 17 Part, 3 parts of China rose, 7 parts of the root of bidentate achyranthes, 7 parts of cattail pollen, 12 parts of arillus longan;The preparation method of the sweet fragrant Daqu is:Sugariness medicinal material is done Dry, milling, then weighs wheat and sugariness medicinal material in proportion, after being well mixed, fermentation, you can.
In the present embodiment, the brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu, step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, 5% is sugariness food and sugariness medicinal material in addition, and sugariness food includes Semen setariae, black sesame Fiber crops, corn, purple rice, pea, Ipomoea batatas, potato and the root of kudzu vine, after drying grinds, as raw material, material quantity of being splashed on raw material The hot water of more than 95 DEG C of 51.5% moistens more than 12 hours, and adds 6% mother's grain, mixes thoroughly, and the addition of sugariness medicinal material is original The 4% of doses;
1.2) raw material uploading in rice steamer is steamed into 2.5h, cooks 93% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% Hot water, obtains fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 30 DEG C, it is the tail wine of 18% (V/V) to add wine degree, is mixed thoroughly, tail The addition of wine is the 2.5% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, is piled up It is in heaps, when fermentation calefaction is to 48 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer Raw material stir after loaded steamer, mix steam;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, heap Mound, when fermentation calefaction is to 48 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things hair Ferment;
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) tail wine and sweet fragrant Daqu are added, pile up hair Ferment, then pit entry fermentation one month;In this step the addition of raw material be step 1.1) in material quantity 4%;
3.2) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) phase Together, three double-fermented wine former wines are obtained respectively, and four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are referred to as " double-fermented wine wine ", the sweet perfume (or spice) of its vinosity Dense, taste is mellow, and wine body is more plentiful, the miscellaneous taste of naivete, and the wine for steaming for the 9th time claims " returning true wine " sweet and slightly bitter taste, composition containing protect liver;
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through physics and chemistry Detect and judge it is qualified after, packaging is dispatched from the factory.
Embodiment 4
A kind of sweet fragrant Daqu, is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;It is described Sugariness medicinal material is made up of the following raw material according to weight portion:11 parts of the fleece-flower root, 9 parts of the tuber of dwarf lilyturf, 13 parts of sealwort, 13 parts of prepared rhizome of rehmannia, 5 parts of Radix Glycyrrhizae, 6 parts of fennel seeds, 16 parts of smilax, 7 parts of hawthorn, 9 parts of matrimony vine, 7 parts of the bark of eucommia, 16 parts of Radix Codonopsis, 14 parts of adenophora tetraphylla, Chinese yam 19 parts, 12 parts of malt, 5 parts of Rhizoma Imperatae, 8 parts of dendrobium candidum, 13 parts of honeysuckle, 7 parts of lily, 6 parts of field thistle, 6 parts of sword bean, pyrrosia lingua 9 Part, 14 parts of setose thistle, 15 parts of dandelion, 19 parts of corn stigma, 8 parts of radish seed, 0.3 part of cinnabar, 6 parts of caulis bambusae in taenian, 5 parts of scouring rush, pipewort 6 Part, 4 parts of cicada slough, windproof 8 parts, 14 parts of root of Chinese trichosanthes, 8 parts of lophatherum gracile, 6 parts of rattletop, 5 parts of cynanchum wilfordii, 8 parts of the root bark of white mulberry, 16 parts of Chinese torreyanut, 3 parts of China rose, 6 parts of the root of bidentate achyranthes, 6 parts of cattail pollen, 14 parts of arillus longan;The preparation method of the sweet fragrant Daqu is:By sugariness medicinal material drying, Milling, then weighs wheat and sugariness medicinal material in proportion, after being well mixed, fermentation, you can.
In the present embodiment, the brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu, step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, 5% is sugariness food and sugariness medicinal material in addition, and sugariness food includes Semen setariae, black sesame Fiber crops, corn, purple rice, pea, Ipomoea batatas, potato and the root of kudzu vine, after drying grinds, as raw material, material quantity 52% of being splashed on raw material More than 95 DEG C of hot water moisten more than 12 hours, and add 6.5% mother's grain, mix thoroughly, the addition of sugariness medicinal material is material quantity 4%;
1.2) raw material uploading in rice steamer is steamed into 2.5h, cooks 95% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% Hot water, obtains fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 30 DEG C, it is the tail wine of 18% (V/V) to add wine degree, is mixed thoroughly, tail The addition of wine is the 2.6% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, is piled up It is in heaps, when fermentation calefaction is to 48 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer Raw material stir after loaded steamer, mix steam;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, heap Mound, when fermentation calefaction is to 48 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things hair Ferment;
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) tail wine and sweet fragrant Daqu are added, pile up hair Ferment, then pit entry fermentation one month;In this step the addition of raw material be step 1.1) in material quantity 4.5%;
3.2) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) phase Together, three double-fermented wine former wines are obtained respectively, and four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are referred to as " double-fermented wine wine ", the sweet perfume (or spice) of its vinosity Dense, taste is mellow, and wine body is more plentiful, the miscellaneous taste of naivete, and the wine for steaming for the 9th time claims " returning true wine " sweet and slightly bitter taste, composition containing protect liver;
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through physics and chemistry Detect and judge it is qualified after, packaging is dispatched from the factory.
Embodiment 5
A kind of sweet fragrant Daqu, is made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicinal material 1%;It is described Sugariness medicinal material is made up of the following raw material according to weight portion:12 parts of the fleece-flower root, 10 parts of the tuber of dwarf lilyturf, 14 parts of sealwort, 14 parts of prepared rhizome of rehmannia, 6 parts of Radix Glycyrrhizae, 9 parts of fennel seeds, 20 parts of smilax, 12 parts of hawthorn, 12 parts of matrimony vine, 9 parts of the bark of eucommia, 17 parts of Radix Codonopsis, 15 parts of adenophora tetraphylla, mountain 20 parts of medicine, 13 parts of malt, 6 parts of Rhizoma Imperatae, 11 parts of dendrobium candidum, 15 parts of honeysuckle, 12 parts of lily, 9 parts of field thistle, 9 parts of sword bean, stone 10 parts of Wei, 15 parts of setose thistle, 16 parts of dandelion, 20 parts of corn stigma, 9 parts of radish seed, 0.5 part of cinnabar, 9 parts of caulis bambusae in taenian, 8 parts of scouring rush, paddy Smart 9 parts of grass, 6 parts of cicada slough, windproof 9 parts, 15 parts of root of Chinese trichosanthes, 9 parts of lophatherum gracile, 7 parts of rattletop, 6 parts of cynanchum wilfordii, 10 parts of the root bark of white mulberry, Chinese torreya 20 parts of son, 5 parts of China rose, 9 parts of the root of bidentate achyranthes, 9 parts of cattail pollen, 15 parts of arillus longan;The preparation method of the sweet fragrant Daqu is:By sugariness medicine Material is dried, milling, and wheat and sugariness medicinal material are then weighed in proportion, after being well mixed, fermentation, you can.
In the present embodiment, the brewing method of the sweet flavor white spirit based on above-mentioned sweet fragrant Daqu, step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, 5% is sugariness food and sugariness medicinal material in addition, and sugariness food includes Semen setariae, black sesame Fiber crops, corn, purple rice, pea, Ipomoea batatas, potato and the root of kudzu vine, after drying grinds, as raw material, material quantity 52% of being splashed on raw material More than 95 DEG C of hot water moisten more than 12 hours, and add 7% mother's grain, mix thoroughly, the addition of sugariness medicinal material is material quantity 4%;
1.2) raw material uploading in rice steamer is steamed into 3h, cooks 95% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% of heat Water, obtains fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 32 DEG C, it is the tail wine of 20% (V/V) to add wine degree, is mixed thoroughly, tail The addition of wine is the 2.8% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, is piled up It is in heaps, when fermentation calefaction is to 50 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer Raw material stir after loaded steamer, mix steam;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, heap Mound, when fermentation calefaction is to 50 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things hair Ferment;
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) tail wine and sweet fragrant Daqu are added, pile up hair Ferment, then pit entry fermentation one month;In this step the addition of raw material be step 1.1) in material quantity 5%;
3.2) after fermenting one month, open cellar for storing things and take out fermented grain by several times and add more than 3 years old wine, on a small quantity in addition to glutinous sorghum Other raw materials, mix thoroughly uploading in rice steamer steam wine, the wine for being obtained be two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) phase Together, three double-fermented wine former wines are obtained respectively, and four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are referred to as " double-fermented wine wine ", the sweet perfume (or spice) of its vinosity Dense, taste is mellow, and wine body is more plentiful, the miscellaneous taste of naivete, and the wine for steaming for the 9th time claims " returning true wine " sweet and slightly bitter taste, composition containing protect liver;
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through physics and chemistry Detect and judge it is qualified after, packaging is dispatched from the factory.
Sweet flavor white spirit prepared by the present invention is compared with other white wine, and light medicine perfume, sweet fragrant, entrance are increased in mouthfeel Shi Mianrou, more there are aftertaste, mellow and full, convergence, the upper fragrance of comparing with other white wine of Wen Xiang is more rich, more rich, also light Sweet and medicine fragrance.Sweet flavor white spirit prepared by the present invention has promoting blood circulation, protect liver, improves the health care of sleep the health-care effects such as quality.
This sweet flavor white spirit is tasted by veteran taster, increased that light medicine is fragrant, sweet fragrant (therefore title is in mouthfeel Gan Xiang, the sweet i.e. sweet meaning), it is soft during entrance, more have aftertaste, mellow and full, convergence.Wen Xiang is upper and other white wine compare fragrance More rich, more rich, also light sweet and medicine fragrance.
For the effect that sweet flavor white spirit of the invention is improved the health care of sleep, contrast experiment has been carried out.
Selection has the personnel of sleep quality (insomnia, dreaminess etc.) problem totally 300 people, age 35-50 Sui, is randomly divided into three Group, every group of 100 people, first group of no drinking, second group daily 18 points to 20 points are drunk 20-50 milliliters of common Maotai-flavor liquor (thatch Platform wine), the 3rd group daily 18 points to 20 points are drunk 20-50 milliliters of sweet flavor white spirit (former wine after ageing reconciles and obtains) of the invention, Carry out tracking, the record of 30 days by a definite date.
Result shows, first group, second group of sleep quality do not improve, or even become worse, and the 3rd group has 81% People shows oneself to drink this length of one's sleep extension after drinking, and sleeping problems are improved.According to this experiment display, this sweet flavor white spirit Health-care effect is obvious.
Better embodiment of the invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party Formula, in the ken that one skilled in the relevant art possesses, can also be on the premise of present inventive concept not be departed from Various changes can be made.

Claims (6)

1. a kind of sweet fragrant Daqu, it is characterised in that be made up of the following raw material according to percentage by weight:Wheat 99%, sugariness medicine Material 1%;The sugariness medicinal material is made up of the following raw material according to weight portion:Fleece-flower root 8-12 parts, tuber of dwarf lilyturf 6-10 parts, sealwort 9- 14 parts, prepared rhizome of rehmannia 9-14 parts, Radix Glycyrrhizae 2-6 parts, fennel seeds 5-9 parts, smilax 15-20 parts, hawthorn 6-12 parts, matrimony vine 8-12 parts, Bark of eucommia 6-9 parts, Radix Codonopsis 14-17 parts, adenophora tetraphylla 11-15 parts, Chinese yam 17-20 parts, malt 10-13 parts, Rhizoma Imperatae 3-6 parts, iron sheet Stem of noble dendrobium 7-11 parts, honeysuckle 12-15 parts, lily 6-12 parts, field thistle 5-9 parts, sword bean 5-9 parts, pyrrosia lingua 5-10 parts, setose thistle 10-15 Part, dandelion 13-16 parts, corn stigma 16-20 parts, radish seed 5-9 parts, cinnabar 0.2-0.5 parts, caulis bambusae in taenian 5-9 parts, scouring rush 4-8 parts, Pipewort 5-9 parts, cicada slough 3-6 parts, windproof 5-9 parts, root of Chinese trichosanthes 10-15 parts, lophatherum gracile 6-9 parts, rattletop 3-7 parts, cynanchum wilfordii 3-6 Part, root bark of white mulberry 7-10 parts, Chinese torreyanut 15-20 parts, China rose 2-5 parts, root of bidentate achyranthes 5-9 parts, cattail pollen 5-9 parts, arillus longan 10-15 parts;Institute The preparation method for stating sweet fragrant Daqu is:By sugariness medicinal material drying, milling, wheat and sugariness medicinal material are then weighed in proportion, mix After uniform, fermentation, you can.
2. sweet fragrant Daqu according to claim 1, it is characterised in that the sugariness medicinal material is by the following original according to weight portion Material composition:Fleece-flower root 9-11 parts, tuber of dwarf lilyturf 7-9 parts, sealwort 10-13 parts, prepared rhizome of rehmannia 10-13 parts, Radix Glycyrrhizae 3-5 parts, fennel seeds 6-8 Part, smilax 16-19 parts, hawthorn 7-11 parts, matrimony vine 9-11 parts, bark of eucommia 7-8 parts, Radix Codonopsis 15-16 parts, adenophora tetraphylla 12-14 parts, mountain Medicine 18-19 parts, malt 11-12 parts, Rhizoma Imperatae 4-5 parts, dendrobium candidum 8-10 parts, honeysuckle 13-14 parts, lily 7-11 parts, it is small Ji 6-8 parts, sword bean 6-8 parts, pyrrosia lingua 6-9 parts, setose thistle 11-14 parts, dandelion 14-15 parts, corn stigma 17-19 parts, radish seed 6-8 Part, cinnabar 0.3-0.4 parts, caulis bambusae in taenian 6-8 parts, scouring rush 5-7 parts, pipewort 6-8 parts, cicada slough 4-5 parts, windproof 6-8 parts, root of Chinese trichosanthes 11-14 parts, lophatherum gracile 7-8 parts, rattletop 4-6 parts, cynanchum wilfordii 4-5 parts, root bark of white mulberry 8-9 parts, Chinese torreyanut 16-19 parts, China rose 3-4 Part, root of bidentate achyranthes 6-8 parts, cattail pollen 6-8 parts, arillus longan 11-14 parts.
3. sweet fragrant Daqu according to claim 2, it is characterised in that the sugariness medicinal material is by the following original according to weight portion Material composition:10 parts of the fleece-flower root, 8 parts of the tuber of dwarf lilyturf, 12 parts of sealwort, 11 parts of prepared rhizome of rehmannia, 4 parts of Radix Glycyrrhizae, 7 parts of fennel seeds, 18 parts of smilax, 10 parts of hawthorn, 10 parts of matrimony vine, 8 parts of the bark of eucommia, 15 parts of Radix Codonopsis, 13 parts of adenophora tetraphylla, 19 parts of Chinese yam, 11 parts of malt, 5 parts of Rhizoma Imperatae, iron 9 parts of the skin stem of noble dendrobium, 14 parts of honeysuckle, 9 parts of lily, 7 parts of field thistle, 7 parts of sword bean, 8 parts of pyrrosia lingua, 13 parts of setose thistle, 14 parts of dandelion, corn 18 parts of palpus, 7 parts of radish seed, 0.3 part of cinnabar, 7 parts of caulis bambusae in taenian, 6 parts of scouring rush, 7 parts of pipewort, 5 parts of cicada slough, windproof 7 parts, root of Chinese trichosanthes 12 Part, 8 parts of lophatherum gracile, 5 parts of rattletop, 5 parts of cynanchum wilfordii, 8 parts of the root bark of white mulberry, 17 parts of Chinese torreyanut, 3 parts of China rose, 7 parts of the root of bidentate achyranthes, 7 parts of cattail pollen, 12 parts of arillus longan.
4. a kind of brewing method of the sweet flavor white spirit of the sweet fragrant Daqu based on as described in claim 1-3 is any, it is characterised in that Step is as follows:
1) first time boiling;
1.1) glutinous sorghum 95% is taken, in addition 5% sugariness food Semen setariae, Semen sesami nigrum, corn, purple rice, pea, Ipomoea batatas, potato, Pueraria lobota Root and sugariness medicinal material, after drying grinds, used as raw material, more than 95 DEG C of the material quantity 51-52% that splashed on raw material of hot water moistens More than 12 hours, and mother's grain of 5-7% is added, mix thoroughly;
1.2) raw material uploading in rice steamer is steamed into 2-3h, cooks 90-95% and go out rice steamer, go out after rice steamer to sprinkle again more than 90 DEG C of upper material quantity 13% of heat Water, obtains fermented grain;
1.3) by fermented grain through spreading for cooling, cold scattering, when being cooled to 28-32 DEG C, it is the tail wine of 15-20% (V/V) to add wine degree, is mixed thoroughly, The addition of tail wine is the 2.2-2.8% of material quantity, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is material quantity 6%, pile up in heaps, when fermentation calefaction is to 45-50 DEG C, pit entry fermentation one month;
2) feed intake for the second time:
2.1) fermented grain first of fermenting-ripening is taken out by several times, half rice steamer is dug out every time, the fermented grain first that will be dug out and half rice steamer raw material Loaded steamer after stirring, mixes and steams;
2.2) the material unstrained spirits spreading for cooling that will be cooked, adds sweet fragrant koji powder, and the addition of sweet fragrant Daqu is the 6% of material quantity, is piled into Heap, when fermentation calefaction is to 45-50 DEG C, pit entry fermentation one month;
2.3) after fermenting one month, open cellar for storing things and take out more than 3 years old wine of fermented grain and addition, on a small quantity in addition to glutinous sorghum its by several times His raw material, mixes uploading in rice steamer thoroughly and steams wine, and the wine for being obtained is a double-fermented wine former wine.Amount quality picking wine is answered, grade storage, liquor tailing returns cellar for storing things fermentation.
3) two double-fermented wine;
3.1) steam wine for the first time to terminate, after fermented grain goes out rice steamer, according to step 1.3) addition tail wine and sweet fragrant Daqu, heap fermentation, then Pit entry fermentation one month;
3.2) after fermenting one month, open cellar for storing things and take out more than 3 years old wine of fermented grain and addition, on a small quantity in addition to glutinous sorghum its by several times His raw material, mixes uploading in rice steamer thoroughly and steams wine, and the wine for being obtained is two double-fermented wine former wines.
4) according to step 3) recycle 5 times, wherein, the raw material for being added is free of glutinous sorghum, and remaining is operated and step 3) it is identical, point Three double-fermented wine former wines, four double-fermented wine former wines, five double-fermented wine former wines, six double-fermented wine former wines, seven double-fermented wine former wines are not obtained.
5) storage storage, each former wine separate storage that will be obtained in a reservoir, be aged within 4 years;
6) blend, the former wine after 4 years are aged first blends out sample, then amplify blending, then store 1 year, through Physico-chemical tests With judge it is qualified after, packaging is dispatched from the factory.
5. the brewing method of the sweet flavor white spirit based on sweet fragrant Daqu according to claim 4, it is characterised in that step 1.1) In, sugariness food, the addition of sugariness medicinal material are the 5% of material quantity.
6. the brewing method of the sweet flavor white spirit based on sweet fragrant Daqu according to claim 4, it is characterised in that step 3.1) The addition of middle raw material be step 1.1) in material quantity 3-5%.
CN201710220932.0A 2017-04-06 2017-04-06 A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu Pending CN106811372A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710220932.0A CN106811372A (en) 2017-04-06 2017-04-06 A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710220932.0A CN106811372A (en) 2017-04-06 2017-04-06 A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu

Publications (1)

Publication Number Publication Date
CN106811372A true CN106811372A (en) 2017-06-09

Family

ID=59115514

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710220932.0A Pending CN106811372A (en) 2017-04-06 2017-04-06 A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu

Country Status (1)

Country Link
CN (1) CN106811372A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107488546A (en) * 2017-08-24 2017-12-19 贺州学院 A kind of horseshoe hawthorn health-care wine and preparation method thereof
CN109423386A (en) * 2017-08-24 2019-03-05 百世威酒业(漳州)有限公司 A kind of yellow rice wine and natural yeast of delicate fragrance type is mixed steams technique
CN110373297A (en) * 2019-08-19 2019-10-25 张北平 Using low sugar high active enzyme to the double-fermented wine fermentation process of wine
CN111349530A (en) * 2020-05-12 2020-06-30 程恩进 Brewing method of sweet distilled liquor

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647964A (en) * 2009-08-31 2010-02-17 刘继昌 Medicinal starter, preparation method thereof and method for making alcoholic drink by medicinal starter
CN102260619A (en) * 2011-06-04 2011-11-30 鹤壁市益寿酒业有限公司 Health preserving wine
CN102787045A (en) * 2012-07-17 2012-11-21 安徽省金寨县梅山酒厂 Koji and method of white spirit production with it
CN104774711A (en) * 2015-05-12 2015-07-15 程恩进 Sweet type white spirits
CN104987988A (en) * 2015-07-22 2015-10-21 威宁县高原大西门荞业有限公司 Buckwheat wine and preparation method thereof
CN104987987A (en) * 2015-07-22 2015-10-21 威宁县高原大西门荞业有限公司 Distiller's yeast and preparation method thereof
CN106434157A (en) * 2016-11-30 2017-02-22 紫云自治县金豆农业开发有限责任公司 Traditional Chinese medicinal distiller's yeast and preparation method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647964A (en) * 2009-08-31 2010-02-17 刘继昌 Medicinal starter, preparation method thereof and method for making alcoholic drink by medicinal starter
CN102260619A (en) * 2011-06-04 2011-11-30 鹤壁市益寿酒业有限公司 Health preserving wine
CN102787045A (en) * 2012-07-17 2012-11-21 安徽省金寨县梅山酒厂 Koji and method of white spirit production with it
CN104774711A (en) * 2015-05-12 2015-07-15 程恩进 Sweet type white spirits
CN104987988A (en) * 2015-07-22 2015-10-21 威宁县高原大西门荞业有限公司 Buckwheat wine and preparation method thereof
CN104987987A (en) * 2015-07-22 2015-10-21 威宁县高原大西门荞业有限公司 Distiller's yeast and preparation method thereof
CN106434157A (en) * 2016-11-30 2017-02-22 紫云自治县金豆农业开发有限责任公司 Traditional Chinese medicinal distiller's yeast and preparation method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107488546A (en) * 2017-08-24 2017-12-19 贺州学院 A kind of horseshoe hawthorn health-care wine and preparation method thereof
CN109423386A (en) * 2017-08-24 2019-03-05 百世威酒业(漳州)有限公司 A kind of yellow rice wine and natural yeast of delicate fragrance type is mixed steams technique
CN110373297A (en) * 2019-08-19 2019-10-25 张北平 Using low sugar high active enzyme to the double-fermented wine fermentation process of wine
CN111349530A (en) * 2020-05-12 2020-06-30 程恩进 Brewing method of sweet distilled liquor

Similar Documents

Publication Publication Date Title
CN104651199B (en) Bamboo class is carried out the method for liquor-making by solid fermentation as puff
CN103320265B (en) Production technology of Maotai-flavour liquor
CN106811372A (en) A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu
CN103289860B (en) White spirit and brewing method thereof
CN101717709A (en) Preparation method of cordyceps wine
CN105420068A (en) Making technology of sun vinegar
CN101818111B (en) Method for producing turbid and scented distilled spirit
CN107151610A (en) A kind of yellow wine brewing method
CN104774711A (en) Sweet type white spirits
CN106367269A (en) Preparing method for castanea henryi red starter wine
CN105462772B (en) A kind of merchant lake original aromatic white spirit wine-making technology
CN103642648B (en) Coix seed wine and making method thereof
CN108715779A (en) Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast
CN103351980B (en) Brewing method of red glutinous yellow wine
CN105296282A (en) Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos
CN100434501C (en) Ageing tonic polished glutinous rice wine
CN101701176A (en) Making technique of sweet potato vinegar
CN106118979A (en) The brewing method of a kind of yeast wine and the yeast wine brewageed
CN1141950A (en) Low-alcohol nutritious health wine and its brewing process
CN105907566B (en) A kind of pit mud and preparation method thereof
CN105273963A (en) Technological method for preparing fen-flavor bamboo wine by mixing four kinds of bamboos in proportion
CN105936859A (en) Brewing method of liquor with mixed flavor of Luzhou flavor and Maotai flavor
CN104911069A (en) Preparation method for ginseng combined large yellow rice brewed wine and product thereof
CN114606080A (en) Brewing method of fragrant sesame flavor liquor
CN101565664A (en) Vein promoting wine making method and magical fruit selenium and wuliang selenium thereof

Legal Events

Date Code Title Description
PB01 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

Application publication date: 20170609

RJ01 Rejection of invention patent application after publication