CN107841409A - A kind of preparation method of blending liquor - Google Patents
A kind of preparation method of blending liquor Download PDFInfo
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- CN107841409A CN107841409A CN201711114973.8A CN201711114973A CN107841409A CN 107841409 A CN107841409 A CN 107841409A CN 201711114973 A CN201711114973 A CN 201711114973A CN 107841409 A CN107841409 A CN 107841409A
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- wine
- sorghum
- unstrained spirits
- fermentation
- grain
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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 invention belongs to brewing technical field, a kind of more particularly to preparation method of blending liquor, the blending liquor that the present invention obtains can be effectively used for improvement base liquor and lack on fragrance and taste, eliminate the abnormal fragrance in base liquor, make its comfortable taste of base liquor, the utilization rate of base liquor is improved, reduces cost, improves Business Economic Benefit.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of preparation method of blending liquor.
Background technology
At present, part Liquor-making Enterprises ＆ is lacked because of production management and technology etc., and abnormal fragrance occurs in the white wine of production, such as oil
Taste, chaff taste, salt dish taste, plastics taste, musty, iron rust taste, smell of petrol etc. are breathed out, wherein being to be most difficult to eliminate especially with salt dish taste.These are different
The combination hook tune that taste needs taster careful could form a kind of perfect wine body, but it is difficult to be eliminated by hook tune that some peculiar smell, which are,
, also there are some peculiar smell white wine to be slatterned because being not used by, increase production cost；This just needs blending liquor to make up base liquor
Shortcoming degree on fragrance and taste.
The content of the invention
In order to solve the above-mentioned technical problem the present invention provides a kind of preparation method of blending liquor, the blending liquor that the present invention obtains
Improvement base liquor can be effectively used on fragrance and taste to lack, the abnormal fragrance in base liquor is eliminated, make its mouth of base liquor
Sense is comfortable, improves the utilization rate of base liquor, reduces cost, improves Business Economic Benefit.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：The present invention provides a kind of preparation method of blending liquor,
Comprise the following steps：
A, by weight, wheat 70-90 parts are well mixed with pea 5-15 parts, then add water 5-15 parts and moistened
Expect 3-4h, obtain material moistening thing；
B, the thing that moists all things on earth obtained in step A is poured into compacting in steel grinding machine and obtains block material；
C, paste flavor Daqu 5-15 parts are added in the block material obtained in stepb, adds and accounts for wheat and pea in step A
Gross weight 40-50% water, and be uniformly mixed, obtain mixture；
D, the mixture that will be obtained in step C, progress manually step on song, step on the curved billet that the type of being made obtains and put in storage heap fermentation,
When temperature is warming up to 55-60 DEG C in storehouse, carries out turning over song for the first time, when greenhouse cooling is to 50-55 DEG C in storehouse, turned over for the second time
Song, then continuing fermentation, fermentation time 35-45d, tears bent export open, displays 5-6 months, and is crushed to 80-100 mesh, obtains old
It is bent；
E, lower sand：Sorghum 40-60 parts that percentage of damage is 17-20% are taken, the water that temperature is 95-100 DEG C is added and carries out profit grain,
Added after profit grain and account for mother's grain that sorghum adds quality 10%, after being well mixed, uploading in rice steamer boiling 100-110min, its boiling air pressure control
For system in 0.06-0.12MPa, poor unstrained spirits goes out rice steamer airing to 24-30 DEG C, is separately added into the tail wine for accounting for sorghum addition quality 2-3% with accounting for
Sorghum adds in quality 5-10% steps D obtained Chen Qu, and the gathering of poor unstrained spirits is in heaps, and closing heap temperature control is at 23-26 DEG C, accumulation
Ferment 4-5d, after heap fermentation, then pit entry fermentation 30-35d, the lower husky fermented grain after being fermented；
F, rough sand:Take percentage of damage to be 27-30% sorghum 40-60 parts, and add in profit grain device, it is 95- to add temperature
100 DEG C of water, moisten the lower husky fermented grain added after grain obtained by step E and mix, uploading in rice steamer boiling 100-120min, its boiling pressure control
In 0.06-0.12MPa, poor unstrained spirits goes out rice steamer airing to 24-30 DEG C, is separately added into the tail wine for accounting for sorghum addition quality 5-6% and accounts for height
Fine strain of millet adds in quality 10-15% steps D obtained Chen Qu, and poor unstrained spirits gathering is in heaps, and closing heap temperature control is at 26-32 DEG C, accumulation hair
Ferment 5-7d, after heap fermentation, purplish red mud bottom cellar for storing things fermentation 30-35d is reentered, cellar for storing things is opened and takes poor unstrained spirits, steam wine, you can obtain 1 time and take wine；
G, wine is taken 2-7 times
Poor unstrained spirits airing after drinking will be taken to add the tail wine and step for accounting for poor unstrained spirits gross mass 5-10% to 26-32 DEG C in step F
Remaining Chen Qu in D, turn uniformly, the gathering of poor unstrained spirits is in heaps, and closing heap temperature control is at 26-32 DEG C, heap fermentation 3-5d, then adds
Enter the tail wine for accounting for poor unstrained spirits gross mass 5-10%, enter purplish red mud bed load rectangular slab of stone cellar for storing things envelope cellar for storing things, ferment 30-35d, opens cellar for storing things and takes unstrained spirits, steams wine, weight
Above-mentioned steps G processes 1-6 times again, you can obtain 2-7 times and take wine, distillation gained wine liquid is separately loaded into Tao Tan storages, by three
Hook tune after to ageing in 5 years, blending liquor as of the present invention.
Preferably, in step E with step F, it is described profit grain time control in 3-4h.
Preferably, in step E and step F, described is 10-20% to surrounding sprinkling alcoholic strength in cellar for storing things before pit entry fermentation
Vol tail wine, sprinkling degree cover tail wine to store interior surrounding.
Preferably, in step E and step F, the addition of the water is respectively 52-54%, 54- that sorghum adds quality
56%.
Preferably, in step E, step F and step G, the tail wine alcoholic strength is 10-20%vol.
The implication of technical term use herein is as follows：
Artificial step on bent is to abandon production of machinery, the ancient law technology for making distiller's yeast is stepped on manpower pin；
Paste flavor Daqu is using wheat as raw material, and curved billet is made after crushed, allows nature microorganism growth and breeding to form, sauce
Fragrant Daqu commercially can arbitrarily choose purchase；
Rice steamer is steamed wheaten foods apparatus, and it is bulk container metallic article；
Female grain just refers to the 7th poor unstrained spirits for not taking wine in the present invention in the annual production cycle, and is not adopted in First Year production
With female grain, fermented grain is to remain a part will not be used further to take wine, can be when second production cycle being used for lower husky
Fermentation；
Wine process will be steamed and be divided into three sections, leading portion is foreshot, stage casing wine and tail wine, and tail wine can be used to fermentation of reflux liquor.
The beneficial effects of the invention are as follows：The blending liquor that the present invention obtains can be effectively used for improveing base liquor in fragrance and mouth
Lack on taste, eliminate the abnormal fragrance in base liquor, make its comfortable taste of base liquor, improve the utilization rate of base liquor, reduce into
This, improves Business Economic Benefit.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, wheat 70kg is well mixed with pea 5kg, then adds water 5kg and carry out material moistening 3h, obtain material moistening thing；
B, the thing that moists all things on earth obtained in step A is poured into compacting in steel grinding machine and obtains block material；
C, paste flavor Daqu 5kg is added in the block material obtained in stepb, adds that to account for wheat and pea in step A total
The water of weight 40%, and be uniformly mixed, obtain mixture；
D, the mixture that will be obtained in step C, progress manually step on song, step on the curved billet that the type of being made obtains and put in storage heap fermentation,
When temperature is warming up to 65 DEG C in storehouse, carries out turning over song for the first time, when greenhouse cooling is to 60 DEG C in storehouse, turned over song for the second time, fermented
Time is 35d, tears bent export open, is displayed 5 months, and is crushed to 80 mesh, obtains Chen Qu；
E, lower sand：The sorghum 40kg that percentage of damage is 17% is taken, adds the water that temperature is 95 DEG C, the addition of water adds for sorghum
Entering the 52% of quality, profit grain time control adds after 3h, profit grain accounts for mother's grain that sorghum adds quality 10%, after well mixed,
Uploading in rice steamer boiling 100min, for its boiling pressure control in 0.06MPa, poor unstrained spirits goes out rice steamer airing to 24 DEG C, is separately added into and accounts for sorghum addition
The tail wine of quality 2% and account for sorghum and add in quality 5% step D obtained Chen Qu, tail wine alcoholic strength is 10%vol, its temperature
At 23 DEG C, poor unstrained spirits is collapsed into heaps, heap fermentation 4d, after heap fermentation, then pit entry fermentation 30d, to cellar for storing things before pit entry fermentation
The tail wine that interior surrounding sprinkling alcoholic strength is 10%vol, the lower husky fermented grain after being fermented；
F, rough sand:The sorghum 40kg that percentage of damage is 27% is taken, adds the water that temperature is 95 DEG C, the addition of water adds for sorghum
Enter the 54% of quality, the lower husky fermented grain that profit grain time control adds obtained by step E after 3h, profit grain mixes, uploading in rice steamer boiling
100min, for its boiling pressure control in 0.06MPa, poor unstrained spirits goes out rice steamer airing to 24 DEG C, is separately added into and accounts for sorghum addition quality 5%
Tail wine adds in the step D of quality 10% obtained Chen Qu with accounting for sorghum, and tail wine alcoholic strength is 10%vol, and the gathering of poor unstrained spirits is in heaps,
Closing heap temperature control is at 26 DEG C, heap fermentation 5d, after heap fermentation, reenters purplish red mud bed load rectangular slab of stone cellar for storing things fermentation 30d, opens cellar for storing things and take
Poor unstrained spirits, steam wine, you can obtain 1 time and take wine；
G, wine is taken 2-7 times
Poor unstrained spirits airing after drinking will be taken in step F to 26 DEG C, adds in the tail wine and step D that account for poor unstrained spirits gross mass 5% and remains
Remaining Chen Qu, turn uniformly, the gathering of poor unstrained spirits is in heaps, and closing heap temperature is 26 DEG C, heap fermentation 3d, adds and accounts for poor unstrained spirits gross mass
5% tail wine, tail wine alcoholic strength are 10%vol, enter purplish red mud bed load rectangular slab of stone cellar for storing things envelope cellar for storing things, ferment 30d, opens cellar for storing things and takes unstrained spirits, steams wine, weight
Above-mentioned steps G processes 1-6 times again, you can obtain 2-7 times and take wine, distillation gained wine liquid is separately loaded into Tao Tan storages, by three
Hook tune after to ageing in 5 years, blending liquor as of the present invention.
Embodiment 2
A, wheat 80kg is well mixed with pea 8kg, then adds water 10kg and carry out material moistening 3.5h, obtain material moistening thing；
B, the thing that moists all things on earth obtained in step A is poured into compacting in steel grinding machine and obtains block material；
C, paste flavor Daqu 8kg is added in the block material obtained in stepb, adds that to account for wheat and pea in step A total
The water of weight 45%, and be uniformly mixed, obtain mixture；
D, the mixture that will be obtained in step C, progress manually step on song, step on the curved billet that the type of being made obtains and put in storage heap fermentation,
When temperature is warming up to 60 DEG C in storehouse, carries out turning over song for the first time, when being cooled to 55 DEG C, turned over song for the second time, fermentation time is
40d, tear bent export open, display 5.5 months, and be crushed to 90 mesh, obtain Chen Qu；
E, lower sand：The sorghum 50kg that percentage of damage is 19% is taken, adds the water that temperature is 98 DEG C, the addition of water adds for sorghum
Enter the 53% of quality, profit grain time control adds after 3.5h, profit grain accounts for mother's grain that sorghum adds quality 10%, well mixed
Afterwards, uploading in rice steamer boiling 105min, for its boiling pressure control in 0.08MPa, poor unstrained spirits goes out rice steamer airing to 28 DEG C, is separately added into and accounts for sorghum and add
Enter the tail wine of quality 2.5% and account for sorghum and add in the step D of quality 8% obtained Chen Qu, tail wine alcoholic strength is 15%vol, will
Poor unstrained spirits gathering is in heaps, and closing heap temperature control is after 25 DEG C, heap fermentation 4.5d, heap fermentation, then pit entry fermentation 33d, is entering cellar for storing things
To the tail wine that surrounding sprinkling alcoholic strength is 15%vol in cellar for storing things before fermentation, the lower husky fermented grain after being fermented；
F, rough sand:The sorghum 50kg that percentage of damage is 19% is taken, adds the water that temperature is 98 DEG C, the addition of water adds for sorghum
Enter the 55% of quality, the lower husky fermented grain that profit grain time control adds obtained by step E after 3.5h, profit grain mixes, uploading in rice steamer boiling
110min, for its boiling pressure control in 0.08MPa, poor unstrained spirits goes out rice steamer airing to 28 DEG C, is separately added into and accounts for sorghum addition quality 5.5%
Tail wine and account for sorghum and add in quality 13% step D obtained Chen Qu, tail wine alcoholic strength is 15%vol, and poor unstrained spirits is collapsed into
Heap, closing heap temperature control is after 29 DEG C, heap fermentation 6d, heap fermentation, then pit entry fermentation 33d, opens cellar for storing things and takes fermented grain, steams wine, i.e.,
1 time can be obtained and take wine；
G, wine is taken 2-7 times
Poor unstrained spirits airing after drinking will be taken in step F to 29 DEG C, adds in the tail wine and step D that account for poor unstrained spirits gross mass 8% and remains
Remaining Chen Qu, turn uniformly, receipts grain is in heaps, and closing heap temperature is 29 DEG C, heap fermentation 4d, adds and accounts for poor unstrained spirits gross mass 8%
Tail wine, tail wine alcoholic strength are 15%vol, enter purplish red mud bed load rectangular slab of stone cellar for storing things envelope cellar for storing things, and ferment 33d, opens cellar for storing things and takes unstrained spirits, steam wine, in repetition
State step G processes 1-6 times, you can obtain 2-7 times and take wine, distillation gained wine liquid is separately loaded into Tao Tan storages, by three to five
Mixed after year ageing, blending liquor as of the present invention.
Embodiment 3
A, wheat 90kg is well mixed with pea 15kg, then adds water 15kg and carry out material moistening 4h, obtain material moistening thing；
B, the thing that moists all things on earth obtained in step A is poured into compacting in steel grinding machine and obtains block material；
C, paste flavor Daqu 15kg is added in the block material obtained in stepb, adds that to account for wheat and pea in step A total
The water of weight 50%, and be uniformly mixed, obtain mixture；
D, the mixture that will be obtained in step C, progress manually step on song, step on the curved billet that the type of being made obtains and put in storage heap fermentation,
When temperature is warming up to 55 DEG C in storehouse, carries out turning over song for the first time, when being cooled to 50 DEG C, turned over song for the second time, fermentation time is
45d, tear bent export open, display 6 months, and be crushed to 100 mesh, obtain Chen Qu；
E, lower sand：The sorghum 60kg that percentage of damage is 20% is taken, adds the water that temperature is 100 DEG C, the addition of water is sorghum
The 54% of quality is added, profit grain time control adds after 4h, profit grain accounts for mother's grain that sorghum adds quality 10%, well mixed
Afterwards, uploading in rice steamer boiling 110min, for its boiling pressure control in 0.12MPa, poor unstrained spirits goes out rice steamer airing to 30 DEG C, is separately added into and accounts for sorghum and add
Enter the tail wine of quality 3% and account for sorghum and add in the step D of quality 10% obtained Chen Qu, tail wine alcoholic strength is 20%vol, by grain
Unstrained spirits gathering is in heaps, and closing heap temperature control reenters the fermentation of purplish red mud bed load rectangular slab of stone cellar for storing things after 26 DEG C, heap fermentation 5d, heap fermentation
35d, the tail wine before the fermentation of purplish red mud bed load rectangular slab of stone cellar for storing things is entered to surrounding sprinkling alcoholic strength in cellar for storing things for 20%vol, after obtaining fermentation
Lower husky fermented grain；
F, rough sand:The sorghum 60kg that percentage of damage is 30% is taken, adds the water that temperature is 100 DEG C, the addition of water is sorghum
The 56% of quality is added, the lower husky fermented grain that profit grain time control adds obtained by step E after 4h, profit grain mixes, uploading in rice steamer boiling
120min, for its boiling pressure control in 0.12MPa, poor unstrained spirits goes out rice steamer airing to 30 DEG C, is separately added into and accounts for sorghum addition quality 6%
Tail wine adds in the step D of quality 15% obtained Chen Qu with accounting for sorghum, and the gathering of poor unstrained spirits is in heaps, and tail wine alcoholic strength is 20%vol,
Closing heap temperature control reenters purplish red mud bed load rectangular slab of stone cellar for storing things fermentation 35d, opens cellar for storing things and take grain after 32 DEG C, heap fermentation 7d, heap fermentation
Unstrained spirits, steam wine, you can obtain 1 time and take wine；
G, wine is taken 2-7 times
Poor unstrained spirits airing after drinking will be taken in step F to 32 DEG C, adds in the tail wine and step D that account for poor unstrained spirits gross mass 10% and remains
Remaining Chen Qu, turn uniformly, receipts grain is in heaps, and closing heap temperature is 32 DEG C, heap fermentation 5d, adds and accounts for poor unstrained spirits gross mass 10%
Tail wine, tail wine alcoholic strength are 20%vol, enter purplish red mud bed load rectangular slab of stone cellar for storing things envelope cellar for storing things, and ferment 35d, opens cellar for storing things and takes unstrained spirits, steam wine, in repetition
State step G processes 1-6 times, you can obtain 2-7 times and take wine, distillation gained wine liquid is separately loaded into Tao Tan storages, by three to five
Hook tune after year ageing, blending liquor as of the present invention.
By blending liquor, peculiar smell Maotai-flavor liquor and the embodiment of the present invention 1 made from the embodiment of the present invention 1 to embodiment 3
To blending liquor made from embodiment 3 respectively with peculiar smell Maotai-flavor liquor by volume 2:1 blends, its analysis result such as institute of following table one
Show, peculiar smell Maotai-flavor liquor is the peculiar smell Maotai-flavor for traditionally producing to obtain by raw material of sorghum, wheat, water and female song
White wine.
Table one
Blending liquor prepared by the present invention is after storage, and wine body ester is fragrant pleasant, and paste flavor is obvious, soft elegant, and alcohol is sweet and tasty net, energy
The abnormal fragrance in Maotai-flavor liquor is effectively eliminated, makes its comfortable taste, improves the utilization rate of abnormal fragrance base liquor, reduces Daqu
The production cost of paste flavor wine, increase Maotai-flavor liquor Business Economic Benefit its Storage period length, effectively solves the problems, such as abnormal fragrance,
Reduce into production cost.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (5)
1. a kind of preparation method of blending liquor, it is characterised in that comprise the following steps：
A, by weight, wheat 70-90 parts are well mixed with pea 5-15 parts, then add water 5-15 parts and carry out material moistening 3-
4h, obtain material moistening thing；
B, the thing that moists all things on earth obtained in step A is poured into compacting in steel grinding machine and obtains block material；
C, paste flavor Daqu 5-15 parts are added in the block material obtained in stepb, adds and accounts for wheat and pea gross weight in step A
40-50% water is measured, and is uniformly mixed, obtains mixture；
D, the mixture that will be obtained in step C, progress manually step on song, step on the curved billet that the type of being made obtains and put in storage heap fermentation, in storehouse
When temperature is warming up to 55-65 DEG C, carries out turning over song for the first time, when turning over that temperature is down to 50-55 DEG C in Qu Houcang, turned over for the second time
Song, then continuing fermentation, fermentation time 35-45d, tears bent export open, displays 5-6 months, and is crushed to 80-100 mesh, obtains old
It is bent；
E, lower sand：Sorghum 40-60 parts that percentage of damage is 17-20% are taken, the water that temperature is 95-100 DEG C is added and carries out profit grain, moisten grain
Add afterwards and account for mother's grain that sorghum adds quality 10%, after turning uniformly, uploading in rice steamer boiling 100-110min, its boiling pressure control exists
0.06-0.12MPa, poor unstrained spirits go out rice steamer airing to 24-30 DEG C, are separately added into the tail wine for accounting for sorghum addition quality 2-3% and account for sorghum
Obtained Chen Qu is added in quality 5-10% steps D, and the gathering of poor unstrained spirits is in heaps, and closing heap temperature control is in 23-26 DEG C of heap fermentation
4-5d, after heap fermentation, reenter purplish red mud bed load rectangular slab of stone cellar for storing things fermentation 30-35d, the lower husky fermented grain after being fermented；
F, rough sand:Take percentage of damage to be 27-30% sorghum 40-60 parts, and add in profit grain device, add temperature as 95-100 DEG C
Water, moisten the lower husky fermented grain added after grain obtained by step E and mix, uploading in rice steamer boiling 100-120min, its boiling pressure control exists
0.06-0.12MPa, poor unstrained spirits go out rice steamer airing to 24-30 DEG C, are separately added into the tail wine for accounting for sorghum addition quality 5-6% and account for sorghum
Obtained Chen Qu is added in quality 10-15% steps D, and the gathering of poor unstrained spirits is in heaps, and closing heap temperature control is at 26-32 DEG C, accumulation hair
Ferment 5-7d, after heap fermentation, purplish red mud bed load rectangular slab of stone cellar for storing things fermentation 30-35d is reentered, cellar for storing things is opened and takes fermented grain, steam wine, you can obtain 1 time
Take wine；
G, wine is taken 2-7 times
Poor unstrained spirits airing after drinking will be taken in step F, and to 26-32 DEG C, addition is accounted in poor unstrained spirits gross mass 5-10% tail wine and step D
Remaining Chen Qu, turn uniformly, the gathering of poor unstrained spirits is in heaps, and closing heap temperature is 26-32 DEG C, heap fermentation 3-5d, adds and accounts for grain
Unstrained spirits gross mass 5-10% tail wine, enter purplish red mud bed load rectangular slab of stone cellar for storing things envelope cellar for storing things, ferment 30-35d, opens cellar for storing things and takes unstrained spirits, steam wine, repeats above-mentioned
Step G processes 1-6 times, you can obtain 2-7 times and take wine, distillation gained wine liquid is separately loaded into Tao Tan storages, by 3 to five years
Hook tune after ageing, blending liquor as of the present invention.
A kind of 2. preparation method of blending liquor according to claim 1, it is characterised in that in step E with step F, institute
Profit grain time control is stated in 3-4h.
3. a kind of preparation method of blending liquor according to claim 1, it is characterised in that described in step E and step F
It is 10-20%vol tail wine to surrounding sprinkling alcoholic strength in cellar for storing things before pit entry fermentation.
4. a kind of preparation method of blending liquor according to claim 1, it is characterised in that described in step E and step F
The addition of water is respectively 52-54%, 54-56% that sorghum adds quality.
5. a kind of preparation method of blending liquor according to claim 1, it is characterised in that in step E, step F and step G
In, the tail wine alcoholic strength is 10-20%vol.
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| CN201711114973.8A CN107841409A (en) | 2017-11-13 | 2017-11-13 | A kind of preparation method of blending liquor |
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|---|---|---|---|---|
| CN102146330A (en) * | 2011-02-25 | 2011-08-10 | 河北三都酒业有限公司 | Technology for brewing yeast Maotai-flavor liquor |
| CN103087874A (en) * | 2013-01-25 | 2013-05-08 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
| CN104629977A (en) * | 2013-11-11 | 2015-05-20 | 广西丹泉酒业有限公司 | Method for producing Maotai-flavor Daqu |
| CN104726307A (en) * | 2013-12-24 | 2015-06-24 | 贵州茅台酒厂集团技术开发公司 | Mild thick-flavor white spirit and production method thereof |
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2017
- 2017-11-13 CN CN201711114973.8A patent/CN107841409A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102146330A (en) * | 2011-02-25 | 2011-08-10 | 河北三都酒业有限公司 | Technology for brewing yeast Maotai-flavor liquor |
| CN103087874A (en) * | 2013-01-25 | 2013-05-08 | 青岛琅琊台集团股份有限公司 | Process for producing soy sauce flavor type white spirit |
| CN104629977A (en) * | 2013-11-11 | 2015-05-20 | 广西丹泉酒业有限公司 | Method for producing Maotai-flavor Daqu |
| CN104726307A (en) * | 2013-12-24 | 2015-06-24 | 贵州茅台酒厂集团技术开发公司 | Mild thick-flavor white spirit and production method thereof |
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| 余乾伟: "《传统白酒酿造技术 第2版》", 31 March 2017 * |
| 余有贵: "《生态酿酒新技术》", 31 December 2016 * |
| 张兰威: "《发酵食品工艺学》", 30 June 2011 * |
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Application publication date: 20180327 |