CN106834031A - A kind of preparation method of clear city's wine - Google Patents
A kind of preparation method of clear city's wine Download PDFInfo
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- CN106834031A CN106834031A CN201710069493.8A CN201710069493A CN106834031A CN 106834031 A CN106834031 A CN 106834031A CN 201710069493 A CN201710069493 A CN 201710069493A CN 106834031 A CN106834031 A CN 106834031A
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- wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The present invention relates to brewing technical field, specifically a kind of preparation method of clear city's wine, comprises the following steps：Selection Tao Tan adds new wine；After sorghum immersion saccharification treatment is carried out after just steaming, vexed water, multiple steaming, addition distiller's yeast；It is put into after being filled using cloth bag and is soaked with the pottery altar of wine, wine original altar is sealed up for safekeeping and carries out settlement treatment after immersion；Taken after sedimentation and carry out secondary settlement 3 months in supernatant to another altar, add bentonite to be settled again 2 weeks after mixing after the completion of sedimentation, taking supernatant carries out coarse filtration, is stood after coarse filtration, the clear city's wine after coarse filtration keeps in cold storage and a kind of carries out refined filtration as finished product again；This method make clear city's wine be on traditional river method Chinese yeast fen-flavor type white spirit Process ba- sis, further using special process, fully extract sorghum material and its fermentation grain in beneficial flavor component, then a kind of high-quality produced through storage technology wine.
Description
Technical field
The present invention relates to brewing technical field, a kind of specifically preparation method of clear city's wine.
Background technology
Liquor industry is always the special advantage industries in Sichuan, mainly based on aromatic Chinese spirit.Sichuan is national maximum
Liquor production base, liquor industry is always the special advantage industries in Sichuan.In liquor industry, aromatic Chinese spirit account for 70% with
On, in " six golden flower " of Sichuan white wine (five-Grain Liquor, Luzhou Old Cellar, Jian Nan Chun, Lang Jiu, a small bay in a river board are not grudged, Shuijingfang), except Lang Jiu
Outside for Maotai-flavor, remaining is aromatic Chinese spirit.And Sichuan aromatic Chinese spirit brewages level and is constantly in China top standard.
Distilled liquor is one of main wine kind of China white wine, and annual production accounts for the 30% of white wine total output.In China south
, throughout town and country, with sorghum, corn etc. as raw material, using whole grain material cooking, box solid-state culture saccharification is matched somebody with somebody for side, southwest
Unstrained spirits ferments, the solid state process distilled liquor of solid state distillation, is widely distributed in the province such as Sichuan, Yunnan, Guizhou, Jiangxi, Hunan, Hubei,
It is big with Sichuan yield, it is with a long history, often claim in " river method distilled liquor ".Its representative is 5 city's dry wine, Chongqing Jiangjin of Sichuan Ziyang
White wine, Yongchuan liquor made from sorghum, Longchang liquor made from sorghum etc..Sichuan distilled liquor is made wine with local raw material, is produced in situ in, market goods locally, is lost
Grain is used as feed by local peasant household, without the pollution for discarding grain.
Chinese yeast fen-flavor type white spirit is because its extracting rate is high, fermentation period is short, mellowness is elegant, poor perfume protrusion, aftertaste coordination, pleasant impression are clear
It is refreshing, it is deep to be liked by consumer.Sichuan Province's Chinese yeast fen-flavor type white spirit brewage process falls behind, and mostly small workshop mode production, and equipment is old
Old, technical capability is low, production technology lags far behind level of the same trade, causes not forming a kind of the well-known clear of Sichuan characteristic so far
Aromatic white spirit brand circulates in market, is unfavorable for further consolidating the industry leading position of river wine.
There is problem：Traditional river method Chinese yeast fen-flavor type white spirit, its fermentation time is short, and mouthfeel is strong, and sudden and violent fragrant, excitant is strong.
General be that directly Chinese yeast fen-flavor type white spirit is sold for rural area mostly, and added value is low, and vinosity has much room for improvement, of low grade.To enter one
Step lifts the quality of its wine, among the people in river south, has been spread using clear city's wine technique, but the mostly extensive life of family's small workshop mode
Produce, raw material, technique of use etc. differ greatly, and effect and sanitary index are difficult to reach requirement.
The content of the invention
The purpose of the present invention is directed to the problem that above-mentioned technology is present, there is provided a kind of preparation method of clear city's wine.
To achieve the above object, the technical solution adopted by the present invention is：A kind of preparation method of clear city's wine, its feature exists
In comprising the following steps：
(1) selection Tao Tan clean up and add its volume 60% the small jowar white wine of former degree delicate fragrance type new wine；
(2) sorghum utilizes 60-65 DEG C of hot-water soak 17-20h, just steams after 0.5h vexed water 10min, Ran Houfu under the conditions of 75 DEG C
40min natural coolings are steamed, its weight 0.3-0.4% distiller's yeasts are added when temperature is 40 DEG C, sugar is carried out when temperature is 25-30 DEG C
The sorghum that is saccharified is obtained after changing treatment 20h；
(3) the saccharification sorghum for taking white wine weight 60% loads strip pure cotton cloth bag by every bag of 5kg, is put into after tie-down and added
Soaked in the pottery altar of wine 5 weeks, losing in grain after distillation is incubated on the day of then Tao Tan is placed in, changed after 7 days and lose grain；
(4) saccharification sorghum cloth bag is taken out after soaking, the Jiu Yuantan of Tao Tanzhong is sealed up for safekeeping and carried out settlement treatment；
(5) being taken after settling in supernatant to another altar carries out secondary settlement 3 months, and period monthly pours in down a chimney once, has settled
Settled again 2 weeks after into the bentonite mixing of rear its quality 0.5% of addition；
(6) taking supernatant after bentonite sedimentation carries out coarse filtration, and 4 months are stood after coarse filtration, and period monthly pours in down a chimney once；
(7) the clear city's wine after coarse filtration is refrigerated to -5 DEG C of storages and carries out a refined filtration as finished product again in.
Further, in step (4), the sedimentation time is 25 days.
Further, in step (6), the filtering is using diatomite filter filtering.
The method have the benefit that：Clear city's wine that this method makes is in traditional river method Chinese yeast fen-flavor type white spirit
On Process ba- sis, further using special process, the beneficial flavor component in sorghum material and its fermentation grain is fully extracted, then pass through
Storage technology and the wine of a kind of high-quality produced.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
The accompanying drawing to be used needed for having technology description is briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, without having to pay creative labor, may be used also
Other accompanying drawings are obtained with according to these accompanying drawings.
Fig. 1 is soak time of the present invention and pol variation relation figure, and x-axis is soak time (week) in figure, and y-axis is pol
(g/L)。
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
1st, the selection of container：The choice experiment of container：One, Tao Tan；Two, stainless cylinder of steel；Three, vials.
Three sections of containers more than, three sections of samples are produced using clear city's wine folk traditional craft.
Engage expert again carries out tasting product to this three sections of samples, draws to draw a conclusion：The clear city's wine mouthfeel made using Tao Tan
Preferably, pottery altar container ventilation property is good, high insulating effect, and Tao Tan can promote wine molecule to combine work containing numerous trace elements in itself
With；Oxidation, esterification, reaction are fast；Liquor aging speed can be promoted, make wine taste pure and.
Result of the test：It is 200 liters from volume, the Tao Tan of 150kg wine can be loaded.
2nd, base liquor is weighed：Tao Tan is cleaned up and the small new wine of jowar white wine of former degree delicate fragrance type of its volume 60% is added
(90kg), new wine must meet fen-flavor type white spirit water white transparency, and delicate fragrance is pure, fragrant with the distinctive delicate fragrance of grain Chinese yeast and grain, return
Taste alcohol and Hui Tian.
The choice experiment of base liquor：It is tested from 6 kinds of different types of base liquors, the new wine (former wine of the small jowar white wine of delicate fragrance type
60 degree), the small jowar white wine wine of delicate fragrance type (60 degree of former wine), the big new wine of jowar white wine of delicate fragrance type (60 degree of former wine), delicate fragrance type it is big
Jowar white wine wine (60 degree of former wine), the small new wine of jowar white wine of Luzhou-flavor (60 degree of former wine), the small jowar white wine wine of Luzhou-flavor are (former
60 degree of wine).Its medium and small sorghum refers to Sichuan place glutinous sorghum.To hybridize glutinous No. 8 of glutinous sorghum Lu, big sorghum is northern red grain to kind
Hybridization non glutinous sorghum.
Six sections of base liquors more than, six sections of samples are produced using clear city's wine technique.Expert is engaged again to this six sections of samples
Carry out tasting product, draw to draw a conclusion：
A, using the small jowar white wine of Luzhou-flavor as base liquor and infeasible because rich fragrance wine fragrance is complicated and strong, sense
By the fragrant less than fermentation sorghum.
B, the sample made using the big sorghum liquor of delicate fragrance type can be brought into wine because of big liquor made from sorghum defect in itself, and
Delicate fragrance and grain perfume are not protruded base liquor in itself.
C, the sample made using the small sorghum liquor of delicate fragrance type can get to our and sorghum fragrant coordinations fragrant to clear city's wine clear,
Mouthfeel is micro- sweet, the characteristics of entrance is submissive.
D, significant difference is had no with new wine using wine.The new wine of delicate fragrance type and wine of small sorghum are made, new wine is the same day
The wine of production, wine is the wine stored 1 year.Former wine difference is big, because clear city's wine production time is up to (immersion 35 days, tank switching 3
Month, the later stage stores more than 3 months again, and purifying of the grain to wine is endured in addition preferably effect always.So the old and new's wine base this indifference
It is different.) so using new wine from cost-effective excessive suggestion.
The difference after immersion between E, raw material：Too prominent using giving off a strong fragrance wine ester fragrance, the mouthfeel of wine merely add sweet taste,
Wine structural reform is apt to DeGrain, and have impact on the intrinsic style of rich fragrance wine, and sweet taste ester fragrance is uncoordinated, and mouthfeel is not good.Use
Improvement of the Chinese yeast fen-flavor type white spirit to delicate fragrance type wine body is larger, and style is still delicate fragrance, but increased grain perfume, the alcohol sweet taste of sorghum,
Wine body more alcohol and.
3rd, the preparation of saccharification raw grain：It is essentially identical that preparation principle enters the process before cellar for storing things with Chinese yeast fen-flavor type white spirit.Different
It is that sorghum is soaked after immersion sorghum directly takes outlet；And fen-flavor type white spirit is that, by sorghum after outlet and chaff shell, vinasse are mixed
Pit entry fermentation after conjunction.Carried out so can be prepared by immersion sorghum into this process and merged with fen-flavor type white spirit production.
3.1 sorghums are soaked：The warm water bubble grain 17h of 60-65 DEG C of sorghum；
3.2 just steam：Just steam the time：0.5h；
3.3 vexed water：Vexed water time 10min, 75 DEG C of vexed coolant-temperature gage；
3.4 multiple steamings：Time 40min is steamed again；
3.5 add song：The distiller's yeast of sorghum weight 0.3% is added at 40 DEG C；
3.6 saccharification：25 DEG C of top box temperature；Saccharificatinn period 20 hours, 30 DEG C of maximum temperature after saccharification.
4th, saccharification sorghum grain immersion：The saccharification sorghum (54kg) for taking white wine weight 60% loads strip cloth bag (cloth bag material
Matter requirement is pure continuous matter calico, 85c long, 20cm wide, and every bag can fill saccharification grain 5kg high), the wine jar with wine is put into after tie-down
In, it is ensured that cloth bag is completely submerged in wine liquid, is soaked 35 days.In soak period, the sweet taste of sorghum, highlighted glow color and luster are soaked
Gradually can be merged with white wine, design parameter is illustrated in fig. 1 shown below.
We have been following contrast experiment to soak link：
Scheme one (plus fermentation grain Contrast on effect of Different Weight)
Traditional scheme uses soaking fermentation grain weight for 20% to 30%.
So experimental program is one group of experiment of arrangement
Soaking fermentation grain weight is respectively 30%, 40%, 50%.In 1 week of soak time, period goes out rice steamer with high temperature daily
It is aging that grain covering promotees its.New saccharification grain was re-replaced every 7 days, totally 3 times.(totally 21 days).
Scheme two (soaking fermentation grain time length Contrast on effect)
Traditional scheme was 1 week for the soaking fermentation grain time.
So experimental program is one group of experiment of arrangement
Soaking fermentation grain weight is the optimal immersion amount 40% of scheme one.Soak time is respectively 6 days, 9 days, 12 days.Per plain
After setting time, take out bubble gum grain, rejoin new saccharification grain, totally three times, be respectively total time 18 days, 27 days, 36
My god.Period goes out rice steamer grain covering rush with high temperature daily, and its is aging.
It is repeated 3 times immersion.
Scheme three (single immersion scheme)
Three immersions are changed to single immersion, soaking fermentation grain is respectively 60%, 80%, 100%, and soak time is three weeks
With five weeks.
In testing above, scheme one has with scheme two intersects, and forms 9 samples, and scheme three forms 6 samples.By engaging
Please expert taste product against 15 samples, draw to draw a conclusion：
In this 15 samples, using the immersion sorghum of disposable addition 60%, the sample of immersion five weeks is best.Should
Scheme color is limpid transparent in amber, sparkling and crystal-clear penetrating.Aroma is fully merged with sorghum delicate fragrance, is shared everything.Mouthfeel is fresh and sweet alcohol
With associative perception is strong, long times of aftertaste.
The difference of three weeks and five weeks is mainly reflected in color and sugariness, five weeks darker, and pol is higher.Difference immersion
The vinosity mouthfeel of time is as follows：
Immersion first week：Existing obvious color and luster, new vinosity is heavier, moreover it is possible to drink obvious delicate fragrance type mouthfeel, slightly some
Disconnect.
Soak the 3rd week：Color and luster is slightly deep compared with first week sample, and without substantially new vinosity, without obvious tendentiousness mouthfeel, sugariness is moderate,
Mouthfeel is milder, total tune.
Soak the 5th week：Color and luster, without substantially increasing very much, without new vinosity, was almost difficult to distinguish base liquor composition compared with the 3rd week, sweet
Degree is moderate, and mouthfeel is soft, overall plentiful coordination.
Conclusion：Using disposable immersion, saccharification grain consumption is the 60% of base liquor amount, and soak time is 35 days, insulation operation
It is interior during the immersion of 35 days, insulation operation need to be carried out.Mode of operation is to be lost after the delicate fragrance type wine on the same day is distilled
Grain is changed for every seven days for being heated to wine jar, until immersion in 35 days expires.The purpose of insulation is that promotion is aging, and enhancing is carried
Take effect.Initial stage adds grain temperature when losing grain to be 70 DEG C, new heat is re-replaced after 3-7 days and loses grain, to ensure temperature.
6th, settle：After saccharification sorghum is soaked 35 days, saccharification sorghum is taken out from pottery altar, the wine of Tao Tanzhong carries out former altar and seals up for safekeeping
(starch-containing and impurity the immersion former wine of 80kg can be obtained after soaking 35 days per 100kg former wines within 25 days.Sorghum grain after immersion
General distillation takes and adds bent diastatic fermentation again after drinking).Starch and impurity in wine liquid is set sufficiently to be settled.
7th, altar and tank switching are turned：Taking-up has settled supernatant in the wine jar after 25 days, focuses in ton altar, is sunk again
Drop.3 months sedimentation times, every month, the supernatant liquor of wine tank once (was poured into another empty wine tank, precipitation and lower floor are muddy by tank switching
Liquid takes through distillation makees beverage after drinking.Purpose is further to remove the material such as starch, dextrin in wine), March expires plus bentonite enters
Row sedimentation (adds quality requirement, ratio 0.5%, more than the 14 days sedimentation time of bentonite, sedimentation method is by bentonite and supernatant
Stirring stands without more uniformly rear).
8th, coarse filtration and tank switching：14 afterwards after addition bentonite sedimentation, takes supernatant, is carried out once using diatomite filter
Coarse filtration.Essence puts sedimentation 4 months again for supernatant after coarse filtration, every month tank switching once.
9th, combine：Clear city's wine after by coarse filtration is combined in large-size stainless steel tank.
10th, refined filtration is freezed：Clear city's wine after by combination is refrigerated to subzero 5 degree using freezing unit, and diatom is used again after one week
Native filter carries out refined filtration as finished product
Embodiment 2
(1) selection Tao Tan clean up and add its volume 60% the small jowar white wine of former degree delicate fragrance type new wine；
(2) sorghum utilizes 60-65 DEG C of hot-water soak 17-20h, just steams after 0.5h vexed water 10min, Ran Houfu under the conditions of 75 DEG C
40min natural coolings are steamed, its weight 0.3-0.4% distiller's yeasts are added when temperature is 40 DEG C, sugar is carried out when temperature is 25-30 DEG C
The sorghum that is saccharified is obtained after changing treatment 20h；
(3) the saccharification sorghum for taking white wine weight 60% loads strip pure cotton cloth bag by every bag of 5kg, is put into after tie-down and added
Soaked in the pottery altar of wine 5 weeks, losing in grain after distillation is incubated on the day of then Tao Tan is placed in, changed after 7 days and lose grain；
(4) saccharification sorghum cloth bag is taken out after soaking, the Jiu Yuantan of Tao Tanzhong is sealed up for safekeeping and carried out settlement treatment 25 days；
(5) being taken after settling in supernatant to another altar carries out secondary settlement 3 months, and period monthly pours in down a chimney once, has settled
Settled again 2 weeks after into the bentonite mixing of rear its quality 0.5% of addition；
(6) take supernatant after bentonite sedimentation carries out coarse filtration using diatomite filter, and 4 months are stood after coarse filtration, and period is every
The moon pours in down a chimney once；
(7) the clear city's wine after coarse filtration is refrigerated to -5 DEG C of storages and carries out a refined filtration as finished product again in.
Those skilled in the art of the present technique are appreciated that unless otherwise defined, all terms used herein (including technology art
Language and scientific terminology) have with art of the present invention in those of ordinary skill general understanding identical meaning.Should also
Understand, those terms defined in such as general dictionary should be understood that the meaning having with the context of prior art
The consistent meaning of justice, and unless defined as here, will not be with idealizing or excessively formal implication be explained.
It should be noted last that：Above example is only used to illustrative and not limiting technical scheme, although ginseng
The present invention has been described in detail according to above-described embodiment, it will be apparent to an ordinarily skilled person in the art that：Still can be to this
Invention is modified or equivalent, any modification or partial replacement without departing from the spirit and scope of the present invention, and its is equal
Should cover in the middle of scope of the presently claimed invention.
Claims (3)
1. a kind of preparation method of clear city's wine, it is characterised in that comprise the following steps：
(1) selection Tao Tan clean up and add its volume 60% the small jowar white wine of former degree delicate fragrance type new wine；
(2) sorghum utilizes 60-65 DEG C of hot-water soak 17-20h, just steams after 0.5h vexed water 10min under the conditions of 75 DEG C, then steams again
40min natural coolings, its weight 0.3-0.4% distiller's yeasts are added when temperature is 40 DEG C, are saccharified when temperature is 25-30 DEG C
The sorghum that is saccharified is obtained after treatment 20h；
(3) the saccharification sorghum for taking white wine weight 60% loads strip pure cotton cloth bag by every bag of 5kg, is put into after tie-down with wine
Soaked in pottery altar 5 weeks, losing in grain after distillation is incubated on the day of then Tao Tan is placed in, changed after 7 days and lose grain；
(4) saccharification sorghum cloth bag is taken out after soaking, the Jiu Yuantan of Tao Tanzhong is sealed up for safekeeping and carried out settlement treatment；；
(5) being taken after settling in supernatant to another altar carries out secondary settlement 3 months, and period monthly pours in down a chimney once, after the completion of sedimentation
The bentonite of its quality 0.5% is added to be settled again 2 weeks after mixing；
(6) taking supernatant after bentonite sedimentation carries out coarse filtration, and 4 months are stood after coarse filtration, and period monthly pours in down a chimney once；
(7) the clear city's wine after coarse filtration is refrigerated to -5 DEG C of storages and carries out a refined filtration as finished product again in.
2. the preparation method of clear city's wine according to claim 1, it is characterised in that in step (4), the sedimentation time is 25
My god.
3. the preparation method of clear city's wine according to claim 1, it is characterised in that in step (6), the filtering uses diatom
Native filter filtering.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109576121A (en) * | 2019-01-30 | 2019-04-05 | 赵壮志 | A kind of sorghum alcoholic drink mixed with fruit juice production method |
| CN111100775A (en) * | 2020-03-10 | 2020-05-05 | 敖亮 | Red sorghum wine and brewing method thereof |
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| CN1176997A (en) * | 1997-10-14 | 1998-03-25 | 胡继平 | Method for producing delicate fragrance type low alcohol solid state fermentation spirit |
| CN102433252A (en) * | 2011-11-29 | 2012-05-02 | 广东省农业科学院蚕业与农产品加工研究所 | Clarifying method for fruit wine or fruit vinegar |
| CN102816666A (en) * | 2012-08-21 | 2012-12-12 | 广东十二岭酒业有限公司 | Production method of fermented olive wine and product thereof |
| CN104651158A (en) * | 2015-03-18 | 2015-05-27 | 熊仁义 | Sorghum wine and preparation method thereof |
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2017
- 2017-02-08 CN CN201710069493.8A patent/CN106834031A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176997A (en) * | 1997-10-14 | 1998-03-25 | 胡继平 | Method for producing delicate fragrance type low alcohol solid state fermentation spirit |
| CN102433252A (en) * | 2011-11-29 | 2012-05-02 | 广东省农业科学院蚕业与农产品加工研究所 | Clarifying method for fruit wine or fruit vinegar |
| CN102816666A (en) * | 2012-08-21 | 2012-12-12 | 广东十二岭酒业有限公司 | Production method of fermented olive wine and product thereof |
| CN104651158A (en) * | 2015-03-18 | 2015-05-27 | 熊仁义 | Sorghum wine and preparation method thereof |
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| Title |
|---|
| 黄亚东: "《白酒生产技术》", 30 June 2014, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109576121A (en) * | 2019-01-30 | 2019-04-05 | 赵壮志 | A kind of sorghum alcoholic drink mixed with fruit juice production method |
| CN111100775A (en) * | 2020-03-10 | 2020-05-05 | 敖亮 | Red sorghum wine and brewing method thereof |
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Application publication date: 20170613 |