CN107502510B - Pit quality-improving and efficiency-increasing process - Google Patents
Pit quality-improving and efficiency-increasing process Download PDFInfo
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Abstract
The invention belongs to the technical field of wine making, and particularly discloses a pit quality-improving and efficiency-increasing process, which comprises the following steps: (1) cleaning the wall and the bottom of the cellar when the cellar is started after fermentation is finished, and cleaning the redundant vinasse and residues on the wall and the bottom of the cellar; (2) punching holes on the upper part of the pit by using a punching tool, and then spraying quality-improving and efficiency-increasing liquid to the pit; the quality-improving synergistic liquid comprises the following raw materials in parts by weight: 25-38 parts of white spirit, 32-56 parts of tail water, 380 parts of yellow water, 3-6 parts of pit mud, 3-6 parts of yeast and 3-6 parts of fresh grains; (3) stopping spraying when the upper half part of the pit is saturated, and sealing the hole drilled in the step (2) by using a sealing material. By adopting the process, the pit can be maintained, and the quality of the pit can be effectively improved while the pit is prevented from being degraded.
Description
Technical Field
The invention belongs to the technical field of wine making, and particularly relates to a pit quality-improving and efficiency-increasing process.
Background
The pit is a fermentation container for brewing the white spirit, the pit is usually a mud pit below the ground, and in the brewing process of the strong aromatic white spirit, the pit generates aromatic components to endow the white spirit with unique pit aroma style. In the pit construction process, the earth blank is built firstly to form a wall shape, namely a pit wall, and then a layer of pit mud is applied to the pit wall and the pit bottom, so that a pit is formed. Microbial colonies which are various in types, different in functions and beneficial to wine fermentation grow in the pit and pit mud, and the microorganisms which cannot be seen by naked eyes are fermented by components such as starch, protein and the like in grains to generate various fragrant and flavor substances in the strong aromatic white spirit. The more the cellar is aged, the more the microorganisms are, the more the aroma substances are, and the stronger the bouquet is.
The quality of the pit has important influence on the quality of the brewed strong aromatic Chinese spirits, and two main factors influencing the quality of the pit are provided, one is the environment of the pit, the pit is built in a warm and humid environment which is suitable for the growth of brewing microbiota, and the quality of the pit is improved; and secondly, the pit mud is a key factor influencing the quality of the pit. The various functional microorganisms inhabiting in the pit mud participate in the synthesis of wine aroma substances and the improvement of physical and chemical structures of the pit mud, and the aroma components taking ethyl caproate as a main body are generated through slow biological action, and finally the special aroma and flavor of the strong aromatic white spirit are endowed. After the pit is built, a natural aging process of 'curing grains in a pit and curing mud in grains' is mainly used, and a long process of years or even decades is needed, so that the 'thousand-year old pit and thousand-year grains' is said.
After the pit is built, the maintenance work of the pit is needed to be carried out, so that the pit can be moved to a virtuous circle to become a high-quality pit. If the maintenance is not proper, the microorganisms in the pit mud decline or die, resulting in the deterioration of the pit, which is often called aging. In order to avoid or shorten ageing of cellar for storing things pond, we need regularly carry out maintenance work to cellar for storing things pond, and current maintenance operation generally is: cleaning the wall and the bottom of the cellar after the white spirit fermentation is finished, checking whether collision damage and white crystallization or hardening exist, if so, removing and replacing new cellar mud, uniformly spraying the cellar wall and the cellar bottom with feints added with the Daqu powder after the cleaning is finished, and then entering the cellar. Although the pit can be prevented from aging to a certain extent by maintaining the pit by adopting the conventional process, more maintenance work is preventive action, and no obvious effect is brought to quality and efficiency improvement of the pit.
Disclosure of Invention
The invention aims to provide a pit quality-improving and efficiency-increasing process, which is used for maintaining a pit, and can effectively improve the quality of the pit while avoiding the deterioration of the pit.
In order to achieve the purpose, the basic scheme of the invention is as follows: the pit quality improving and efficiency increasing process comprises the following steps:
(1) cleaning the wall and the bottom of the cellar when the cellar is started after fermentation is finished, and cleaning the redundant vinasse and residues on the wall and the bottom of the cellar;
(2) punching holes on the upper part of the pit by using a punching tool, and then spraying the pit by using quality-improving and efficiency-increasing liquid; the quality-improving synergistic liquid comprises the following raw materials in parts by weight: 25-38 parts of white spirit, 32-56 parts of tail water, 380 parts of yellow water, 3-6 parts of pit mud, 3-6 parts of yeast and 3-6 parts of fresh grains;
(3) stopping spraying when the upper half part of the pit is saturated, and sealing the hole drilled in the step (2) by using a sealing material.
The process of the basic scheme comprises the following steps: in the pit-lifting process, the side wall of the pit is cleaned, and aged grains and residues adhered to pit wall mud are removed, so that the pit wall mud is exposed, and the material exchange between the pit wall mud and the quality-improving synergistic liquid is facilitated. After the pit is cleaned, holes are formed in the upper portion of the pit, then the pit is sprayed with the upgrading synergistic liquid, the sprayed upgrading synergistic liquid can permeate into pit mud through the holes, and after the pit mud absorbs the upgrading synergistic liquid and is saturated, the spraying is stopped, and the adverse effect caused by excessive spraying is avoided. When the pit mud is fully wet, one pit mud is gripped by a hand, an acting force is applied to the pit mud, and after the hand is loosened, the pit mud is not scattered within 18-30s, so that the fact that the pit mud is saturated can be judged.
The tail water (also called as feints) and the white spirit have high ethanol content, the yellow water is yellow slurry drenching water leaked to the lower layer from fermented grains in the strong aromatic white spirit cellar, contains rich nutrient substances, contains acetic acid, humic substances, yeast autolysate and the like, has high acid content and high acidity of about 5 degrees, the white spirit, the tail water and the yellow water are mixed, and acidic substances in the yellow water can generate characteristic flavor components such as ethyl caproate, ethyl acetate, ethyl butyrate and the like through esterification reaction with ethanol. The starter is added, and the starter contains rich enzymes (saccharifying enzyme, esterifying enzyme and the like), nutrient substances (starch, protein, growth factors and the like) and brewing functional microbial strains, can promote esterification, and can supplement the microbial content in the quality-improving synergistic liquid. The pit mud is selected from the old pit pool, and beneficial microbial thalli inherent in the pit mud can play an initiating role in producing strains in the strong aromatic Chinese spirits. The fresh lees (lees produced in the brewing process) are rich in nutrient components and can provide enough nutrients for the growth of microorganisms. The quality-improving synergistic liquid is prepared by adopting white spirit, tail water, yellow water, pit mud, yeast and fresh grains, is acidic, has high content of nutrient components and high content of characteristic flavor components such as ethyl caproate and contains a large amount of brewing functional microorganisms. The quality-improving synergistic liquid is adopted to spray the pit, so that the contents of ethyl caproate, moisture and the like in pit mud can be effectively increased, the water retention effect and the fragrance generation effect of the pit mud are improved, and the degradation phenomenon of a wine-making functional microbial community in the pit mud is avoided; secondly, the quality-improving synergistic solution is acidic, can inhibit the growth of mixed bacteria, and simultaneously forms an environment suitable for the growth and reproduction of brewing functional microorganisms; finally, the quality-improving synergistic liquid contains rich nutrient components and brewing functional microorganisms, and is sprayed on the pit to supplement the brewing functional microorganisms in the pit mud and provide nutrient substances required for growth of the microorganisms.
The beneficial effect of this basic scheme lies in: the quality-improving synergistic liquid produced by the formula has high content of nutrient components, high content of characteristic aroma components such as ethyl caproate and the like, and contains a large amount of brewing functional microorganisms. The specially-made quality-improving synergistic liquid is sprayed to the pit to provide rich nutrient components for microorganisms in pit mud, so that the nutrient components of the pit mud are scientific, reasonable, rich and balanced, and meanwhile, the components influencing the aroma and taste of the white spirit are added, and good conditions are created for the taste of generating ester aroma of wine products. Spraying the quality-improving synergistic solution, and increasing functional microbial flora in pit mud, so that the functional microbial flora forms a dominant community to inhibit the growth of mixed bacteria, and the functional microbial flora utilizes starch, protein and other components in grains to ferment and generate various fragrant and flavor-developing substances in the strong aromatic Chinese spirits. The wine produced by the pit maintained by the process has the advantages of good quality, aromatic flavor, mellow taste and long aftertaste.
Further, in the step (2), the upgrading synergistic liquid is sprayed for 2-3 times, and 8-12Kg of upgrading synergistic liquid is sprayed at the interval of 8-15min each time. The pit is sprayed for multiple times, and the pit mud can fully absorb the upgrading synergistic liquid every time the pit mud is sprayed for a period of time, so that the waste is avoided; the quality-improving synergistic liquid is sprayed by 8-12kg in total, so that the water of the upper half part of the pit can be saturated.
Further, the upgrading synergistic liquid used in the step (2) comprises the following raw materials in parts by weight: 30 parts of white spirit, 40 parts of tail water, 370 parts of yellow water, 5 parts of pit mud, 5 parts of yeast and 5 parts of fresh groove. The inventor finds that the quality-improving synergistic liquid prepared from the raw materials in the proportion has the best effect by adopting the same preparation method through experiments.
Further, the alcohol content of the white spirit is 90-98 degrees. The inventor finds that the effect of the quality-improving synergistic liquid prepared by adopting the white spirit with the alcohol content of 90-98 degrees is optimal through experiments.
Further, the tail water with the alcohol content of 8-10 degrees is selected as the tail water. The inventor finds that the effect of preparing the quality-improving synergistic liquid by adopting the tail water with the alcohol content of 8-10 degrees is optimal through experiments.
Further, the starter drug is high-temperature Daqu. When the Luzhou-flavor liquor is brewed, the liquor-making yeast mostly adopts high-temperature Daqu, so that the yeast contacted with the cellar for the Luzhou-flavor liquor for a long time is mostly high-temperature Daqu, and the liquor-making yeast forms a suitable relationship with the yeast after being brewed for a long time. Therefore, high-temperature Daqu is preferably selected during pit maintenance of the Luzhou-flavor liquor.
Further, the preparation of the upgrading synergistic liquid comprises the following steps: a. kneading and finely crushing pit mud to prepare paste for later use; b. adding tail water into a container, adding white spirit into the tail water, fully mixing the white spirit with the tail water, and then adding yellow water, a fresh groove, a starter and pit mud obtained in the step a; c, sealing the container until the distance between the materials in the container and the opening of the container is 6-12cm, and fermenting in a sealing way for 30-45 days, wherein the pH value of the materials in the container is controlled at 6-8, and the temperature is controlled at 28-30 ℃; d. in the fermentation process, the materials are stirred once every 8 to 10 days.
Further, the method also comprises the following steps before adding the yellow water: heating yellow water to 76-82 deg.C, and cooling. The yellow water contains more lactic acid and lactic acid bacteria, and the quality of the quality-improving synergistic solution is influenced by the excessive lactic acid, so the amount of the lactic acid needs to be controlled in the process of fermenting the quality-improving synergistic solution. The yellow water is heated to 76-82 ℃ before being added, so that most of lactic acid bacteria can be effectively killed, the amount of lactic acid generated in the fermentation process is controlled, and the quality of the quality-improving synergistic liquid is guaranteed.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
example 1
The embodiment discloses a pit quality-improving and efficiency-increasing process, which comprises the following steps:
(1) cleaning the wall and the bottom of the cellar when the cellar is started after fermentation is finished, and cleaning the redundant vinasse and residues on the wall and the bottom of the cellar;
(2) punching holes on the upper part of the pit by using a hairpin, and spraying the pit by using the quality-improving synergistic liquid for 3 times at the interval of 10min each time, wherein 8-12kg of the quality-improving synergistic liquid is sprayed. The quality-improving synergistic liquid comprises the following raw materials in parts by weight: 30 parts of white spirit with the alcohol content of 95 degrees, 40 parts of tail water with the alcohol content of 10 degrees, 370 parts of yellow water, 5 parts of pit mud, 5 parts of high-temperature yeast and 5 parts of fresh grains. The preparation method of the quality-improving synergistic liquid comprises the following steps: a. kneading and finely crushing pit mud to prepare paste for later use; heating yellow water to 78 deg.C, and cooling; b. adding tail water into a container such as a cylinder body, adding white spirit, fully mixing with the tail water, and then adding a fresh groove, a starter, pit mud obtained by the treatment in the step a and yellow water; the distance between the materials in the cylinder body and the opening of the cylinder body is 8 cm; c. sealing the cylinder body, fermenting for 38 days in a sealing way, controlling the pH value of materials in the cylinder body to be 6 and controlling the temperature to be 28 ℃; d. during the fermentation process, the material was stirred once every 8 days.
(3) And (3) after spraying, sealing the holes punched in the step (2) by using wood blocks.
Example 2
The embodiment discloses a pit quality-improving and efficiency-increasing process, which comprises the following steps:
(1) cleaning the wall and the bottom of the cellar when the cellar is started after fermentation is finished, and cleaning the redundant vinasse and residues on the wall and the bottom of the cellar;
(2) and (3) drilling holes in the upper part of the pit by using a hairpin, and then spraying the pit with quality-improving synergistic liquid for 3 times at the interval of 12min for each time, wherein 11g of quality-improving synergistic liquid is sprayed for the whole time. The quality-improving synergistic liquid comprises the following raw materials in parts by weight: 26 parts of white spirit with the alcohol content of 95 degrees, 32 parts of tail water with the alcohol content of 10 degrees, 343 parts of yellow water, 3 parts of pit mud, 3 parts of high-temperature Daqu and 4 parts of fresh grains. The preparation method of the quality-improving synergistic liquid comprises the following steps: a. kneading and finely crushing pit mud to prepare paste for later use; heating yellow water to 80 deg.C, and cooling; b. adding tail water into a container such as a cylinder body, adding white spirit, fully mixing with the tail water, and then adding a fresh groove, a starter, pit mud obtained by the treatment in the step a and yellow water; the distance between the materials in the cylinder body and the opening of the cylinder body is 10 cm; c. sealing the cylinder body, fermenting for 38 days in a sealing way, controlling the pH value of materials in the cylinder body to be 6 and controlling the temperature to be 30 ℃; d. during the fermentation process, the material was stirred once every 10 days.
(3) And (3) after spraying, sealing the holes punched in the step (2) by using wood blocks.
Example 3
(1) Cleaning the wall and the bottom of the cellar when the cellar is started after fermentation is finished, and cleaning the redundant vinasse and residues on the wall and the bottom of the cellar;
(2) and (3) drilling holes in the upper part of the pit by using a hairpin, and spraying the pit with quality-improving synergistic liquid for 3 times at the interval of 12min for each time, wherein 12g of quality-improving synergistic liquid is sprayed for the whole time. The quality-improving synergistic liquid comprises the following raw materials in parts by weight: 36 parts of white spirit with the alcohol content of 95 degrees, 56 parts of tail water with the alcohol content of 10 degrees, 380 parts of yellow water, 6 parts of pit mud, 6 parts of high-temperature Daqu and 6 parts of fresh grains. The preparation method of the quality-improving synergistic liquid comprises the following steps: a. kneading and finely crushing pit mud to prepare paste for later use; heating yellow water to 80 deg.C, and cooling; b. adding tail water into a container such as a cylinder body, adding white spirit, fully mixing with the tail water, and then adding a fresh groove, a starter, pit mud obtained by the treatment in the step a and yellow water; the distance between the materials in the cylinder body and the opening of the cylinder body is 10 cm; c. sealing the cylinder body, fermenting for 45 days in a sealing way, controlling the pH value of materials in the cylinder body to be 6 and controlling the temperature to be 30 ℃; d. during the fermentation process, the material was stirred once every 10 days.
(3) And (3) after spraying, sealing the holes punched in the step (2) by using wood blocks.
Example 4
This example differs from example 1 in that: after the quality-improving synergistic liquid is sprayed, a layer of curing mud with the thickness of 3-6mm is smeared on the outer wall of the pit.
The curing mud comprises the following raw materials in parts by weight: 50-80 parts of yellow clay, 5-8 parts of aged pit mud, 10-15 parts of table vinegar, 6-10 parts of malic acid, 28-35 parts of wine tails, 8-10 parts of calcium carbonate, 15-28 parts of wine lees, 8-12 parts of aspergillus oryzae and 10-15 parts of water-retaining agent.
The preparation method of the curing mud comprises the following steps:
(1) drying and heating the yellow clay at 98-108 deg.C for 12-15 min; mixing yellow clay with activated carbon during heating, cooling the yellow clay to room temperature after heating, and then separating the activated carbon from the yellow clay;
(2) putting the yellow clay treated in the step (1) into a cylinder body, then adding the aged pit mud, calcium carbonate, feints, table vinegar and malic acid, and mixing and stirring to obtain a material 1;
(3) sealing and fermenting the material 1 obtained in the step (2) for 8-10 days to obtain a material 2;
(4) adding Aspergillus oryzae into distiller's grains, mixing and fermenting for 5-7 days to obtain material 3;
(5) adding the material 3 into the material 2, and then continuing to ferment for 20-28 days to obtain a material 4;
(6) and adding the water-retaining agent into the material 4, and mixing to obtain the curing mud.
Comparative example 1
Comparative example 1 is a pit without maintenance.
Comparative example 2
Comparative example 2 is a pit maintained by a conventional method. The conventional method for maintaining the pit comprises the following steps: cleaning the wall and the bottom of the cellar after the white spirit fermentation is finished, checking whether collision damage and white crystallization or hardening exist, if so, removing and replacing new cellar mud, uniformly spraying the cellar wall and the cellar bottom with feints added with the Daqu powder after the cleaning is finished, and then entering the cellar.
TABLE 1
Table 1 shows data obtained by testing pit mud in the pit cured in each of examples 1 to 4, comparative example 1, and comparative example 2.
TABLE 2
Table 2 shows data obtained by examining the liquors brewed in the pits of examples 1 to 4, comparative example 1 and comparative example 2, respectively.
And (4) comparing and concluding:
1. as can be seen from the data in Table 1, the process can increase the content of ammoniacal nitrogen, available potassium and humus in pit mud, and provide a good propagation and growth environment for the growth of functional microorganisms; the number of the brewing functional microorganisms in the pit mud in the embodiments 1 to 4 is obviously more than that in the comparative examples 1 and 2, which shows that the quality of the pit mud can be improved while the pit is effectively prevented from being degraded by maintaining the pit by adopting the process, and the growth of the functional microorganisms in the pit mud is well supported. Meanwhile, the number of the lactic acid bacteria is inhibited, the effect of increasing the milk already inhibited is achieved, and the problem that the quality of brewed wine is influenced due to excessive lactic acid bacteria is avoided.
2. As can be seen from the data in Table 2, the contents of the flavor components of ethyl hexanoate and ethyl acetate in the raw wine produced by the process are obviously increased, the contents of the beneficial components of n-propanol and acetal are increased, the content of the harmful component of ethyl lactate is greatly reduced, and the quality of the wine brewed by the cellar is greatly improved.
3. It can be seen from the above data that the process of embodiment 4 is better than the process of embodiment 1 in that the specially prepared curing mud is applied to the outer wall of the pit, the curing mud contains abundant brewing functional microorganisms and nutrients improperly, and the curing mud also has the effects of shrinking and moisturizing the whole pit, so that the water in the pit is prevented from being dissipated too quickly, the pit is prevented from drying and hardening, and the degradation of the brewing functional microorganisms is avoided.
Claims (5)
1. The pit quality improving and efficiency increasing process is characterized by comprising the following steps of:
(1) cleaning the wall and the bottom of the cellar when the cellar is started after fermentation is finished, and cleaning the redundant vinasse and residues on the wall and the bottom of the cellar;
(2) punching holes on the upper part of the pit by using a punching tool, and then spraying the pit by using quality-improving and efficiency-increasing liquid; the quality-improving synergistic liquid comprises the following raw materials in parts by weight: 25-38 parts of white spirit, 32-56 parts of tail water, 380 parts of yellow water, 3-6 parts of pit mud, 3-6 parts of yeast and 3-6 parts of fresh grains; the alcohol content of the white spirit is 90-98 degrees; the preparation method of the quality-improving synergistic liquid comprises the following steps: a. kneading and finely crushing pit mud to prepare paste for later use; b. adding tail water into a container, adding white spirit into the tail water, fully mixing the white spirit with the tail water, and then adding yellow water, a fresh groove, a starter and pit mud obtained in the step a; before adding yellow water, heating the yellow water to 76-82 ℃, and cooling for later use; c, sealing the container until the distance between the materials in the container and the opening of the container is 6-12cm, and fermenting in a sealing way for 30-45 days, wherein the pH value of the materials in the container is controlled at 6-8, and the temperature is controlled at 28-30 ℃; d. in the fermentation process, the materials are stirred once every 8 to 10 days;
(3) stopping spraying when the upper half part of the pit is saturated, and sealing the hole drilled in the step (2) by using a sealing material;
(4) after the quality-improving synergistic liquid is sprayed, a layer of curing mud with the thickness of 3-6mm is smeared on the outer wall of the pit; the curing mud comprises the following raw materials in parts by weight: 50-80 parts of yellow clay, 5-8 parts of aged pit mud, 10-15 parts of table vinegar, 6-10 parts of malic acid, 28-35 parts of feints, 8-10 parts of calcium carbonate, 15-28 parts of vinasse, 8-12 parts of aspergillus oryzae and 10-15 parts of water-retaining agent;
the preparation method of the curing mud comprises the following steps:
1) drying and heating the yellow clay at 98-108 deg.C for 12-15 min; mixing yellow clay with activated carbon during heating, cooling the yellow clay to room temperature after heating, and then separating the activated carbon from the yellow clay;
2) putting the yellow clay treated in the step 1) into a cylinder body, then adding the aged pit mud, calcium carbonate, feints, table vinegar and malic acid, and mixing and stirring to obtain a material 1;
3) sealing and fermenting the material 1 obtained in the step 2) for 8-10 days to obtain a material 2;
4) adding Aspergillus oryzae into distiller's grains, mixing and fermenting for 5-7 days to obtain material 3;
5) adding the material 3 into the material 2, and then continuing to ferment for 20-28 days to obtain a material 4;
6) and adding the water-retaining agent into the material 4, and mixing to obtain the curing mud.
2. The pit quality and efficiency improving process as claimed in claim 1, wherein in the step (2), the quality and efficiency improving liquid is sprayed for 2-3 times, and 8-12kg of quality and efficiency improving liquid is sprayed for each spraying at an interval of 8-15 min.
3. The pit upgrading and efficiency increasing process as claimed in claim 2, wherein the upgrading and efficiency increasing liquid used in the step (2) comprises the following raw materials in parts by mass: 30 parts of white spirit, 40 parts of tail water, 370 parts of yellow water, 5 parts of pit mud, 5 parts of yeast and 5 parts of fresh groove.
4. The pit upgrading and efficiency increasing process as claimed in claim 3, wherein the alcohol content of the tail water is 8-10 degrees.
5. The pit quality and efficiency improving process as claimed in claim 3, wherein the starter is high temperature Daqu.
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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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| CN105349400B (en) * | 2015-12-14 | 2018-05-25 | 武汉雅仕博科技有限公司 | A kind of method of cave type pit, pit mud and its brewing aroma type base liquor |
| CN106906099B (en) * | 2017-04-13 | 2020-05-08 | 山东梁山徐坊大曲有限公司 | Preparation method of pit mud fermentation accelerant and method for producing pit mud by using pit mud fermentation accelerant |
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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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