CN107502510A - Pit upgrading synergistic process - Google Patents
Pit upgrading synergistic process Download PDFInfo
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- CN107502510A CN107502510A CN201710886067.3A CN201710886067A CN107502510A CN 107502510 A CN107502510 A CN 107502510A CN 201710886067 A CN201710886067 A CN 201710886067A CN 107502510 A CN107502510 A CN 107502510A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present patent application belongs to brewing technical field, specifically discloses a kind of pit upgrading synergistic process, comprises the following steps：（1）Fermentation cleans pit wall and pit bottom when having finished cellar for storing things, and the unnecessary vinasse of pit wall and pit bottom and residue are cleaned with water totally；（2）With drilling tool in pit upper part perforating, then pit is sprayed using upgrading synergy liquid；The upgrading synergy liquid includes the raw material of following mass fraction：It is 25 38 parts of white wine, 32 56 parts of tail water, 340 380 parts of yellow water, 36 parts of pit mud, 36 parts of Koji, fresh poor 36 parts；（3）After the top half moisture content of pit reaches saturation, stop spray, then with closure by step（2）The eye sealing beaten.Maintenance to pit can be implemented using this technique, while avoiding pit from degenerating, the quality of pit can be effectively improved.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of pit upgrading synergistic process.
Background technology
Pit is the round of brewed spirit, and pit is all generally the mud pit in below ground, in aromatic Chinese spirit
In brewing process, pit produces flavor component, assigns white wine unique cellar aroma flavoring style.In pit building course, soil is first assembled
Base, wall shape, i.e. Jiao Qiang are made, then one layer of pit mud is applied on Jiao Qiang and cellar for storing things bottom, so as to form pit.It is raw in pit, pit mud
Various species, Various Functions and the microbe colony group for being beneficial to ferment wine are had, is exactly the microorganism that these naked eyes can't see
Generated using the fermentation of the compositions such as the starch in cereal, protein various in fragrant, flavor material in aromatic Chinese spirit.Store age
Longer, microorganism is more, and fragrance matter is more, and aroma is denseer.
The good and bad aromatic Chinese spirit quality to brew of pit has a major impact, and influenceing the good and bad factor of pit has main two
It is individual, one is the environment residing for pit, pit is built in warm, moist, is adapted in the environment of brewing microorganism all living creatures length, has
Help improve the quality of pit；The second is pit mud, pit mud is to influence the key factor of pit quality.Inhabited in pit mud these
Several functions microorganism, the synthesis of wine flavour material and the improvement of pit mud physico-chemical structure are take part in, made by slowly biochemical
With just producing the fragrance component based on ethyl hexanoate, and finally impart the distinctive fragrance of aromatic Chinese spirit and flavor.
After pit is built up, the process mainly by " grain being supported to store, with the foster mud of grain " so one natural aging, several years or even number need to be passed through
The lengthy procedure of 10 years, therefore have the saying of " the thousand 10000 years grains in old cellar for storing things ".
After pit is built up, also to carry out the maintenance work of pit just can make pit go on benign cycle, turn into high-quality cellar for storing things
Pond.If maintenance is improper, the microorganism in pit mud will fail or dead, cause the degeneration of pit, that is, we are frequent
Described aging.In order to avoid or shorten pit aging, it would be desirable to periodically to pit carry out maintenance work, it is existing maintenance behaviour
It is generally：Pit wall and bottom are cleaned out after the completion of liquor fermentation, check for clashing and breaking and white crystals or hardened hair
Firmly, if any the pit mud that more renews is removed, equably drenched in Jiao Bi and pit with the liquor tailing added with koji powder after cleaning out
Bottom, then carry out again into cellar for storing things.Although pit, which is maintained, using existing technique can prevent pit to a certain extent
Aging, but the maintenance work is more prevention effect, and the upgrading synergy to pit does not have obvious effect.
The content of the invention
The purpose of the present invention is providing a kind of pit upgrading synergistic process, implements the maintenance to pit, is moved back avoiding pit
While change, the quality of pit can be effectively improved.
In order to achieve the above object, base case of the invention is：Pit upgrading synergistic process, comprises the following steps：
(1) pit wall and pit bottom are cleaned when fermentation has finished cellar for storing things, by the unnecessary vinasse of pit wall and pit bottom with
Residue is cleaned with water totally；
(2) then pit is sprayed using upgrading synergy liquid in pit upper part eyelet work with drilling tool；It is described
Upgrading synergy liquid includes the raw material of following mass fraction：White wine 25-38 parts, tail water 32-56 parts, yellow water 340-380 parts, pit mud 3-
6 parts, Koji 3-6 parts, fresh poor 3-6 parts；
(3) after the top half moisture content of pit reaches saturation, stop spray, then beaten step (2) with closure
Eye sealing.
The technical process of this base case is：During cellar for storing things is played, the side wall of pit is cleaned, will store what is adhered on wall mud
Old old grain, residue are removed so that cellar for storing things wall mud, which exposes, to be come, so that cellar for storing things wall mud and upgrading synergy liquid carry out mass exchange.Clearly
After sweeping totally, in pit upper part eyelet work, then pit is sprayed with upgrading synergy liquid so that the upgrading synergy of spray
Liquid energy is enough penetrated into pit mud by eyelet, after pit mud absorption upgrading synergy liquid reaches saturation, is stopped spray, is avoided spray excessive
Produce minus effect.When pit mud is sufficiently humidified so as to, a pit mud is held by hand, active force is applied to pit mud, after unclamping hand, pit mud is in 18-
Do not scattered in 30s, can determine whether that pit mud has reached saturation.
Ethanol content is high in tail water (also referred to as liquor tailing), white wine, yellow water be in Luzhou-flavor liquor pit fermented grain to lower floor's seepage
Yellow leaching pulp-water, containing abundant nutriment, the autolysate containing acetic acid, humus and yeast thalline etc., and acid content
Higher, acidity is up to 5 degree or so, and white wine, tail water and yellow water mix, and the acidic materials in yellow water pass through occurs esterification instead with ethanol
It should can generate the characteristic chicken flavor composition such as ethyl hexanoate, ethyl acetate, ethyl butyrate.Koji is added, Koji contains abundant enzyme (sugar
Change enzyme, Esterified Enzyme etc.), nutriment (starch, protein, growth factor etc.) and brewing functional microorganism fungus kind, can promote
Esterification, while supplement the content of microorganisms in upgrading synergy liquid.Pit mud is chosen from old pit, in pit mud inherently
Beneficial microbe thalline, initiation can be played to the strain in Production of Luzhou-flavor Liquor.Fresh grain is (caused by during wine brewing
Vinasse) nutritional ingredient is extremely abundant, enough nutrition can be provided for the growth of microorganism.Using white wine, tail water, yellow water, pit mud,
Koji, fresh poor co-formulation obtain upgrading synergy liquid, and obtained upgrading synergy liquid is in acidity, and nutrient composition content is high, caproic acid second
The characteristic chicken flavor such as ester composition is high, and contains substantial amounts of brewing functional microorganism.Pit is sprayed using the upgrading synergy liquid,
Ethyl hexanoate in pit mud, moisture content equal size can effectively be increased first, the water retention of pit mud and raw fragrant effect is improved, avoid storing
Degradation phenomena occurs for brewing functional microorganism species in mud；Secondly, upgrading synergy liquid can suppress varied bacteria growing, while shape in acidity
Into the environment suitable for brewing functional microbial growth；Finally, due to upgrading synergy liquid contains abundant nutritional ingredient and wine
Wine functional microorganism, by upgrading synergy liquid spray in pit, the brewing functional microorganism in pit mud can be supplemented, and be micro- life
Thing group provides the nutriment needed for growth.
The beneficial effect of this base case is：The upgrading synergy liquid produced using this formula, nutrient composition content is high, oneself
The characteristic chicken flavor such as acetoacetic ester composition is high, and contains substantial amounts of brewing functional microorganism.Sprayed using this special upgrading synergy liquid
Pit, abundant nutritional ingredient is provided for the microorganism in pit mud, makes the nutritional ingredient of pit mud scientific and reasonable, abundant, balanced, together
When also add and influence white wine in the fragrant, composition of flavor, generate the fragrant taste of ester for wine product and create good condition.Spray carries
Matter synergy liquid, the functional microorganism flora in pit mud is also add, functional microorganism flora is formed advantage group, suppress miscellaneous bacteria
Growth, functional microorganism bacterium using the compositions such as the starch in cereal, protein fermentation generate it is various in aromatic Chinese spirit
In fragrant, flavor material.Using the pit production wine of this technique maintenance, obtained wine quality better, aromatic flavour, mellow in taste,
Long times of aftertaste.
Further, sprayed using upgrading synergy liquid in the step (2), sprayed 2-3 times altogether, every time spray interval 8-
15min, 8-12Kg upgrading synergy liquid is sprayed altogether.Pit is sprayed several times, a certain interval of time is often sprayed, makes
Pit mud can fully absorb upgrading synergy liquid, avoid causing to waste；Upgrading synergy liquid sprays 8-12kg altogether, can make the upper half of pit
Part moisture content reaches saturation.
Further, the upgrading synergy liquid used in the step (2) includes the raw material of following mass fraction：30 parts of white wine,
40 parts of tail water, 370 parts of yellow water, 5 parts of pit mud, 5 parts of Koji, 5 parts of fresh groove.Inventor is found through experiments that, is prepared using identical
Method, the upgrading synergy liquid best results that the raw material of said ratio is prepared.
Further, the wine degree of the white wine is 90-98 degree.Inventor is found through experiments that, uses wine degree as 90-98 degree
White wine prepares upgrading synergy liquid and obtains best results.
Further, the tail water selects tail water of the wine degree for 8-10 degree.Inventor is found through experiments that, uses wine degree as 8-
10 degree of tail water prepares upgrading synergy liquid and obtains best results.
Further, the Koji selection high-temperature daqu.When aromatic Chinese spirit is brewageed, liquor-making koji uses high-temperature daqu more,
Therefore the Koji of Chinese Luzhou-flavor Long Term Contact is mostly high-temperature daqu, forms adaptable pass with Koji after brewageing for a long time
System.Therefore Chinese Luzhou-flavor is when conserving, preferred high-temperature daqu.
Further, the preparation of the upgrading synergy liquid comprises the following steps：A, pit mud is pinched in small, broken bits, it is standby that pasty state is made；
B, first tail water is added in container, then after white wine added is sufficiently mixed with tail water, add yellow water, fresh groove, Koji and
The pit mud that step a is obtained；Make the 6-12cm at vessel port of the material in container, c, sealing container, be sealed by fermentation 30-45
My god, the pH value of container contents is controlled in 6-8, and temperature control is at 28-30 DEG C；D, in fermentation process, every 8-10 days to material
It is stirred once.
Further, it is further comprising the steps of before addition yellow water：Cooled down after yellow water is heated into 76-82 DEG C standby.In yellow water
Containing more lactic acid and lactic acid bacteria, lactic acid can excessively influence the quality of upgrading synergy liquid, therefore in fermentation upgrading synergy liquid
During need control lactic acid amount.Yellow water first is heated into 76-82 DEG C before yellow water is added can effectively kill most of lactic acid
Bacterium, control and measured caused by lactic acid during the fermentation, ensure the quality of upgrading synergy liquid.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1
Present embodiment discloses a kind of pit upgrading synergistic process, comprise the following steps：
(1) pit wall and pit bottom are cleaned when fermentation has finished cellar for storing things, by the unnecessary vinasse of pit wall and pit bottom with
Residue is cleaned with water totally；
(2) with Fork then pit is sprayed using upgrading synergy liquid, sprays 3 altogether in pit upper part eyelet work
Secondary, spray is spaced 10min every time, sprays 8-12kg upgrading synergy liquid altogether.The upgrading synergy liquid includes following mass fraction
Raw material：30 parts of white wine that wine degree is 95 degree, 40 parts of the tail water that wine degree is 10 degree, 370 parts of yellow water, 5 parts of pit mud, high-temperature daqu 5
Part, it is fresh poor 5 parts.The preparation of the upgrading synergy liquid comprises the following steps：A, pit mud is pinched in small, broken bits, it is standby that pasty state is made；By Huang
Water cools down standby after being heated to 78 DEG C；B, first tail water is added in the containers such as cylinder body, then white wine is added and carried out fully with tail water
After mixing, fresh groove, Koji, the pit mud obtained through step a processing and yellow water are added；Make the material in cylinder body apart from cylinder body opening
Locate 8cm；C, sealed cylinder block, it is sealed by fermentation 38 days, the pH value control of material is 6 in cylinder body, and temperature control is at 28 DEG C；D, fermented
Cheng Zhong, material is stirred once every 8 days.
(3) after spraying, the eye for being beaten step (2) with wooden unit seals.
Embodiment 2
Present embodiment discloses a kind of pit upgrading synergistic process, comprise the following steps：
(1) pit wall and pit bottom are cleaned when fermentation has finished cellar for storing things, by the unnecessary vinasse of pit wall and pit bottom with
Residue is cleaned with water totally；
(2) then pit is sprayed using upgrading synergy liquid in pit upper part perforating with Fork, sprayed 3 times altogether,
Spray interval 12min every time, 11g upgrading synergy liquid is sprayed altogether.The upgrading synergy liquid includes the raw material of following mass fraction：
26 parts of white wine that wine degree is 95 degree, 32 parts of the tail water that wine degree is 10 degree, 343 parts of yellow water, 3 parts of pit mud, 3 parts of high-temperature daqu, fresh poor 4
Part.The preparation of the upgrading synergy liquid comprises the following steps：A, pit mud is pinched in small, broken bits, it is standby that pasty state is made；Yellow water is heated to
Cooled down after 80 DEG C standby；B, first tail water is added in the containers such as cylinder body, then after white wine added is sufficiently mixed with tail water, then
Add fresh groove, Koji, the pit mud obtained through step a processing and yellow water；Make the material in cylinder body apart from cylinder body opening 10cm；c、
Sealed cylinder block, it is sealed by fermentation 38 days, the pH value control of material is 6 in cylinder body, and temperature control is at 30 DEG C；D, in fermentation process, often
Material is stirred once every 10 days.
(3) after spraying, the eye for being beaten step (2) with wooden unit seals.
Embodiment 3
(1) pit wall and pit bottom are cleaned when fermentation has finished cellar for storing things, by the unnecessary vinasse of pit wall and pit bottom with
Residue is cleaned with water totally；
(2) then pit is sprayed using upgrading synergy liquid in pit upper part perforating with Fork, sprayed 3 times altogether,
Spray interval 12min every time, 12g upgrading synergy liquid is sprayed altogether.The upgrading synergy liquid includes the raw material of following mass fraction：
36 parts of white wine that wine degree is 95 degree, 56 parts of the tail water that wine degree is 10 degree, 380 parts of yellow water, 6 parts of pit mud, 6 parts of high-temperature daqu, fresh poor 6
Part.The preparation of the upgrading synergy liquid comprises the following steps：A, pit mud is pinched in small, broken bits, it is standby that pasty state is made；Yellow water is heated to
Cooled down after 80 DEG C standby；B, first tail water is added in the containers such as cylinder body, then after white wine added is sufficiently mixed with tail water, then
Add fresh groove, Koji, the pit mud obtained through step a processing and yellow water；Make the material in cylinder body apart from cylinder body opening 10cm；c、
Sealed cylinder block, it is sealed by fermentation 45 days, the pH value control of material is 6 in cylinder body, and temperature control is at 30 DEG C；D, in fermentation process, often
Material is stirred once every 10 days.
(3) after spraying, the eye for being beaten step (2) with wooden unit seals.
Embodiment 4
The present embodiment and the difference of embodiment 1 are：After spraying upgrading synergy liquid, one layer of 3- is smeared in the outer wall of pit
6mm maintenance mud.
Maintenance mud drum includes the raw material of following mass fraction：Yellow clay 50-80 parts, aged pit mud 5-8 parts, vinegar 10-15 parts, apple
Tartaric acid 6-10 parts, liquor tailing 28-35 parts, calcium carbonate 8-10 parts, vinasse 15-28 parts, aspergillus oryzae 8-12 parts, water-loss reducer 10-15 parts.
The preparation method of maintenance mud comprises the following steps：
(1) heating yellow clay is dried, heating-up temperature is 98-108 DEG C, heats 12-15min；In heating process
Yellow clay is mixed with activated carbon, yellow clay is cooled to room temperature after heating, then activated carbon is separated with yellow clay；
(2) yellow clay handled through step (1) is put into cylinder body, then adds aged pit mud, calcium carbonate, liquor tailing, vinegar
And malic acid, mix, obtain material 1；
(3) material 1 that step (2) obtains is sealed by fermentation 8-10 days and obtains material 2；
(4) aspergillus oryzae is added in vinasse, mixed fermentation 5-7 days, obtains material 3；
(5) material 3 is added in material 2, then proceedes to fermentation 20-28 days, obtain material 4；
(6) water-loss reducer is added in material 4 and mixed, obtain conserving mud.
Comparative example 1
Comparative example 1 is without the pit by maintenance.
Comparative example 2
Comparative example 2 is the pit maintained using conventional method.Conventional method maintenance pit uses following steps：Liquor fermentation
After the completion of pit wall and bottom are cleaned out, check for clashing and breaking and white crystals or it is hardened harden, if any i.e. remove change
New pit mud, equably drenched in Jiao Bi and pit bottom with the liquor tailing added with koji powder after cleaning out, then entered again
Cellar for storing things.
Table 1
Table 1 obtains to detect the pit mud in the pit conserved in embodiment 1- embodiments 4, comparative example 1, comparative example 2 respectively
Data.
Table 2
Table 2 draws for the wine that detection is brewed out using embodiment 1- embodiments 4, comparative example 1, the pit of comparative example 2 respectively
Data.
Contrast conclusion：
1st, can be seen that from the data of table 1 can increase ammoniacal nitrogen in pit mud, effective potassium, humus using this technique contains
Amount, good flourish environment is provided for the growth of functional microorganism；Brewing functional is micro- in pit mud in embodiment 1- embodiments 4
Biomass is substantially maintained pit than comparative example 1, comparative example more than 2, this explanation using this technique, effectively prevents pit
The quality of pit mud can also be improved while degeneration, the growth of the functional microorganism in pit mud obtains good support.Meanwhile breast
The quantity of sour bacterium is inhibited, and has reached the effect of " increase and pressed down breast ", avoids influenceing the wine of brew because lactic acid bacteria is excessive
Quality.
2nd, the flavor component-ethyl hexylate produced using this technique in former wine, acetic acid second be can be seen that from the data of table 2
Ester content substantially increases, and beneficiating ingredient-normal propyl alcohol, acetal content increase, and harmful components ethyl lactate substantially reduces, using this
The Quality of Liquors that pit is brewed to obtain substantially improves.
3rd, it is it is seen from the above data that more preferable than the technique of embodiment 1 using the technique maintenance pit of embodiment 4, it is former
It is put on because being to use by the maintenance mash especially prepared on the outer wall of pit, it is improper in maintenance mud to contain abundant wine brewing work(
Energy microorganism, nutritional ingredient, maintenance mud also have the effect of shrink, moisturizing to whole pit, prevent the moisture in pit mud is too fast from dissipating
Lose, cause pit mud desiccation, hardened, avoid brewing functional microbiological degeneration.
Claims (8)
1. pit upgrading synergistic process, it is characterised in that comprise the following steps：
（1）Fermentation cleans pit wall and pit bottom when having finished cellar for storing things, by pit wall and pit bottom unnecessary vinasse and residue
Clean with water clean；
（2）With drilling tool in pit upper part eyelet work, then pit is sprayed using upgrading synergy liquid；The upgrading
Synergy liquid includes the raw material of following mass fraction：White wine 25-38 parts, tail water 32-56 parts, yellow water 340-380 parts, pit mud 3-6 parts,
Koji 3-6 parts, fresh poor 3-6 parts；
（3）After the top half moisture content of pit reaches saturation, stop spray, then with closure by step（2）The eye envelope beaten
Mouthful.
2. pit upgrading synergistic process as claimed in claim 1, it is characterised in that the step（2）It is middle to use upgrading synergy
Liquid is sprayed, and is sprayed 2-3 times altogether, every time spray interval 8-15min, sprays 8-12kg upgrading synergy liquid altogether.
3. pit upgrading synergistic process as claimed in claim 2, it is characterised in that the step（2）The middle upgrading used increases
Effect liquid includes the raw material of following mass fraction：30 parts of white wine, 40 parts of tail water, 370 parts of yellow water, 5 parts of pit mud, 5 parts of Koji, fresh groove 5
Part.
4. pit upgrading synergistic process as claimed in claim 3, it is characterised in that the wine degree of the white wine is 90-98 degree.
5. pit upgrading synergistic process as claimed in claim 3, it is characterised in that the wine degree of the tail water is 8-10 degree.
6. pit upgrading synergistic process as claimed in claim 3, it is characterised in that the Koji selects high-temperature daqu.
7. pit upgrading synergistic process as claimed in claim 1, it is characterised in that the preparation of the upgrading synergy liquid include with
Lower step：A, pit mud is pinched in small, broken bits, it is standby that pasty state is made；B, first tail water is added in container, then white wine is added to enter with tail water
After row is sufficiently mixed, the pit mud that yellow water, fresh groove, Koji and step a are obtained is added；Make the material in container apart from vessel port
Locate 6-12cm, c, sealing container, be sealed by fermentation 30-45 days, the pH value of container contents is controlled in 6-8, and temperature control is in 28-30
℃；D, in fermentation process, material is stirred once every 8-10 days.
8. pit upgrading synergistic process as claimed in claim 7, it is characterised in that further comprising the steps of before addition yellow water：
Cooled down after yellow water is heated into 76-82 DEG C standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710886067.3A CN107502510B (en) | 2017-09-27 | 2017-09-27 | Pit quality-improving and efficiency-increasing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710886067.3A CN107502510B (en) | 2017-09-27 | 2017-09-27 | Pit quality-improving and efficiency-increasing process |
Publications (2)
| Publication Number | Publication Date |
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| CN107502510A true CN107502510A (en) | 2017-12-22 |
| CN107502510B CN107502510B (en) | 2020-10-23 |
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ID=60698751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710886067.3A Active CN107502510B (en) | 2017-09-27 | 2017-09-27 | Pit quality-improving and efficiency-increasing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110093223A (en) * | 2019-05-09 | 2019-08-06 | 四川省宜宾市长兴酒业有限公司 | A kind of pit maintenance nutrient solution |
| CN110540908A (en) * | 2019-10-16 | 2019-12-06 | 宜宾职业技术学院 | Pit mud maintenance liquid and preparation and maintenance method thereof |
| CN112812920A (en) * | 2021-01-26 | 2021-05-18 | 四川省泸州军魂酒业有限公司 | Strong-flavor pit mud and preparation method thereof |
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| CN105349400A (en) * | 2015-12-14 | 2016-02-24 | 武汉天龙黄鹤楼酒业有限公司 | Cave type pit, pit mud and method of brewing highly flavored type basic liquor by cave type pit and pit mud |
| CN106906099A (en) * | 2017-04-13 | 2017-06-30 | 山东梁山徐坊大曲有限公司 | Pit mud fermentation accelerant preparation method and the method that pit mud is produced using the accelerator |
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| CN104357277A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Preparation method of micro-ecological strengthening fluid for soft ecological pit mud |
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| CN106906099A (en) * | 2017-04-13 | 2017-06-30 | 山东梁山徐坊大曲有限公司 | Pit mud fermentation accelerant preparation method and the method that pit mud is produced using the accelerator |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110093223A (en) * | 2019-05-09 | 2019-08-06 | 四川省宜宾市长兴酒业有限公司 | A kind of pit maintenance nutrient solution |
| CN110540908A (en) * | 2019-10-16 | 2019-12-06 | 宜宾职业技术学院 | Pit mud maintenance liquid and preparation and maintenance method thereof |
| CN112812920A (en) * | 2021-01-26 | 2021-05-18 | 四川省泸州军魂酒业有限公司 | Strong-flavor pit mud and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN107502510B (en) | 2020-10-23 |
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Address after: No. 129, Xingxing street, Xinglong Town, Nanchuan District, Chongqing 408400 Patentee after: Chongqing Jinfoshan winery manor Co.,Ltd. Address before: No. 129, Xingxing street, Xinglong Town, Nanchuan District, Chongqing 408400 Patentee before: Chongqing Chongliang Liquor Making Co.,Ltd. |
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Address after: No. 129, Xingxing street, Xinglong Town, Nanchuan District, Chongqing 408400 Patentee after: Chongqing Chongliang Liquor Making Co.,Ltd. Address before: 408400 No.131 Xingxing street, Jinxing neighborhood, Xinglong Town, Nanchuan District, Chongqing Patentee before: CHONGQING CHONGLIANG LIQUOR INDUSTRY Co.,Ltd. Address after: 408421 No.888, Qingjiu Road, Xinglong Town, Nanchuan District, Chongqing Patentee after: Chongqing Qingjiu distillery Co.,Ltd. Address before: No. 129, Xingxing street, Xinglong Town, Nanchuan District, Chongqing 408400 Patentee before: Chongqing Jinfoshan winery manor Co.,Ltd. |
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