CN108467815A - A kind of method of rapid aging fruit type white wine - Google Patents
A kind of method of rapid aging fruit type white wine Download PDFInfo
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- CN108467815A CN108467815A CN201810551705.0A CN201810551705A CN108467815A CN 108467815 A CN108467815 A CN 108467815A CN 201810551705 A CN201810551705 A CN 201810551705A CN 108467815 A CN108467815 A CN 108467815A
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- white wine
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- 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
-
- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
-
- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
Abstract
The invention discloses a kind of methods of rapid aging fruit type white wine, include the following steps, (1) ultrasonication；(2) it is interrupted the aging white wine of temperature control microwave treatment；(3) it uses ultrafiltration membrane to carry out ultrafiltration to step (2) treated white wine, obtains ultrafiltrate；(4) microwave disinfection is carried out after being cooled to 20 DEG C；(5) it uses impulse electric field to handle 2 5min, obtains wine liquid；(6) it by electric field treatment, then rises again to room temperature to get the soft fruit type white wine of mouthfeel.The mode that the present invention innovatively integrates ultrasound, temperature control uninterrupted microwave is combined with electric field treatment, fruit type white wine is cured, the curing time is highly shortened, production cost is reduced, compared to the maturation process under higher temperatures, condition is more mild, promote the leaching of peculiar fruity substance, mouthfeel is soft, mellow, improves the content of the aroma substances such as lipid, the advanced alcohol content in distilled spirit is reduced, made wine quality is improved.
Description
Technical field
The present invention relates to a kind of processing method of fruit type white wine, more particularly to a kind of side of rapid aging fruit type white wine
Method.
Background technology
Spirit is the various alcoholic beverage that concentration of alcohol is higher than former tunning, is the higher strong drink of the number of degrees mostly,
Its manufacturing process be first pass through brewing, after carry out distillation postcooling, finally obtain the alcoholic solution drink of the high number of degrees.
Eaux-De-Vie is the wine for being become alcohol by saccharomycetes to make fermentation with the sugar of fruit itself, the flavor containing fruit and wine
Essence.Also it is fruit wine, occurs more and more fruit wine in recent years.Nutritionist points out, compared with white wine, beer, fruit wine
Nutritive value higher, it is also even better to the benefit of health.Therefore, it is emerging in recent years with fruit fermented soy fruit distillate liquor
Direction.
The fruit type white wine newly distilled out just produced from brew house has the spies such as pungent, thorn larynx, convergence, irritation be strong
Property, not mellow soft, commonly referred to as " new vinosity ", but after storage after a period of time, the dry pungent of wine significantly reduces, vinosity
Soft, fragrance increases, and gradually becomes sweet, soft mellow, wine body becomes to coordinate.This process commonly referred to as cures, also known as old
Wine process.
Domestic and foreign scholars use many physics in recent years or the method for chemistry carries out quickly the white wine newly distilled out
Curing, as freezing and heating, super-pressure urge old method, ultrasonic wave that old method, electromagnetic field is urged to urge old method, infrared ray that old method, microwave is urged to urge
Chen Fa, X-ray urge old method, laser to urge old method etc., but good effect is often not achieved in single ageing method, cure efficiency
It is relatively low.
Invention content
In view of the deficiency of above-mentioned technology, the purpose of the present invention is to provide a kind of method of rapid aging fruit type white wine,
By ultrasound, uninterrupted microwave with electric field treatment be combined in the way of, the content of aroma substance is improved, when substantially reducing curing
Between.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of method of rapid aging fruit type white wine, it is characterised in that include the following steps：
It (1) will be by the full juice fermented ultrasonic wave for distilling obtained fruit type white wine afterwards and using frequency as 30-40kHz of fruit
5-10min is managed, while the temperature range of white wine being controlled at 32-40 DEG C；
(2) uninterrupted microwave handles aging white wine：
A, heating curing for the first time：Output power is 100-150kw, and control white wine temperature rise is kept to 30-35 DEG C
60s；
B, the first minor tick：It is reduced to 25-29 DEG C at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 150-200kw, and control white wine temperature rise is kept to 45-50 DEG C
60s；
D, the second minor tick：It is reduced to 30-35 DEG C at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 200-250kw, and control white wine temperature rise is kept to 60-65 DEG C
60s；
F, the second minor tick：It is reduced to 36-40 DEG C at a temperature of control white wine, keeps 30s；
(3) it uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.02-0.05 μm of ultrafiltration membrane, is surpassed
Filtrate；
(4) 2~6min of microwave disinfection is carried out after being cooled to 20 DEG C under conditions of output power is 350~400kw；
(5) it uses 10Hz, electric field strength to handle 2-5min for the impulse electric field of 30-50kV/cm, obtains wine liquid；
(6) wine liquid after electric field treatment is cooled to rapidly 0-5 DEG C, keeps 10-20h, then rises again to room temperature to get mouth
Feel soft fruit type white wine.
In step (1), the condition of ultrasonication is：Frequency is 35kHz, processing time 10min, the temperature model of white wine
System is contained at 38 DEG C.
In step (2), the program that uninterrupted microwave handles aging white wine is：
A, heating curing for the first time：Output power is 120kw, and control white wine temperature rise keeps 60s to 32 DEG C；
B, the first minor tick：27 DEG C are reduced at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 180kw, and control white wine temperature rise keeps 60s to 48 DEG C；
D, the second minor tick：32 DEG C are reduced at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 220kw, and control white wine temperature rise keeps 60s to 62 DEG C；
F, the second minor tick：38 DEG C are reduced at a temperature of control white wine, keeps 30s.
In step (3), uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.03 μm of ultrafiltration membrane, obtain
Ultrafiltrate.
In step (4), microwave disinfection 4min is carried out after being cooled to 20 DEG C under conditions of output power is 380kw.
In step (5), the pulse treatment conditions are：Frequency is 10Hz, electric field strength 40kV/cm, processing time
3min。
In step (6), the wine liquid after electric field treatment is cooled to rapidly 2 DEG C, 18h is kept, then rises again to room temperature.
Advantageous effect
The mode that the present invention innovatively integrates ultrasound, uninterrupted microwave is combined with electric field treatment, for fruit type white wine
It is cured, highly shortened the curing time, reduce production cost.
The present invention is by the way of temperature controlled ultrasonic microwave, and compared to the maturation process under higher temperatures, condition is more mild, promotes
The leaching of peculiar fruity substance, mouthfeel is soft, mellow, improves ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate
With the content of the aroma substances such as benzyl carbinol, the advanced alcohol content in distilled spirit is reduced, improves made wine quality.
Specific implementation mode
To make the purpose of the present invention, technical solution and effect clearer, clear and definite, below to the present invention further specifically
It is bright.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
Embodiment 1：
A kind of method of rapid aging fruit type white wine, it is characterised in that include the following steps：
It (1) will be by the full juice fermented ultrasonication distilled obtained fruit type white wine afterwards and use frequency as 35kHz of fruit
10min, while the temperature range of white wine being controlled at 38 DEG C；
(2) uninterrupted microwave handles aging white wine：
A, heating curing for the first time：Output power 120kw, control white wine temperature rise keep 60s to 32 DEG C；
B, the first minor tick：27 DEG C are reduced at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 180kw, and control white wine temperature rise keeps 60s to 48 DEG C；
D, the second minor tick：32 DEG C are reduced at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 220kw, and control white wine temperature rise keeps 60s to 62 DEG C；
F, the second minor tick：38 DEG C are reduced at a temperature of control white wine, keeps 30s；
(3) it uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.03 μm of ultrafiltration membrane, obtains ultrafiltrate；
(4) microwave disinfection 4min is carried out after being cooled to 20 DEG C under conditions of output power is 380kw；
(5) it uses 10Hz, electric field strength to handle 3min for the impulse electric field of 40kV/cm, obtains wine liquid；
(6) wine liquid after electric field treatment is cooled to rapidly 2 DEG C, keeps 18h, then risen again to room temperature to get mouthfeel silk floss
Soft fruit type white wine.
The mode that the present invention innovatively integrates ultrasound, uninterrupted microwave is combined with electric field treatment, for fruit type white wine
It is cured, highly shortened the curing time, reduce production cost.
The present invention is by the way of temperature controlled ultrasonic microwave, and compared to the maturation process under higher temperatures, condition is more mild, promotes
The leaching of peculiar fruity substance, mouthfeel is soft, mellow, improves ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate
With the content of the aroma substances such as benzyl carbinol, the advanced alcohol content in distilled spirit is reduced, improves made wine quality, each ingredient
It can reach 6 years indexs of natural aging.
The test index of fruit white wine made from above-described embodiment is as follows：
| Testing index | Before processing | After processing | Ageing 6 years |
| Free amino acid (mg/L) in wine body | 270.56 | 485.23 | 484.89 |
| Ethyl acetate, ethyl lactate lipid-like substances (mg/L) | 365.28 | 792.48 | 792.14 |
| Acetic acid, sad class acid (mg/L) | 582.36 | 286.73 | 287.71 |
| Acetaldehyde, propionic aldehyde substance (mg/L) | 250.23 | 125.36 | 126.78 |
| The fusel oil such as normal propyl alcohol, n-butanol, isoamyl alcohol (mg/L) | 528.45 | 278.36 | 279.56 |
| Total plate count/(CFU/mL) | 10 | 2 | — |
| Coliform/(MPN/100mL) | >30 | It is not detected | — |
| Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) | Detection | It is not detected | — |
Comparative example 1：
Embodiment 2：
A kind of method of rapid aging fruit type white wine, it is characterised in that include the following steps：
It (1) will be by the full juice fermented ultrasonication distilled obtained fruit type white wine afterwards and use frequency as 38kHz of fruit
5min, while the temperature range of white wine being controlled at 32 DEG C；
(2) uninterrupted microwave handles aging white wine：
A, heating curing for the first time：Output power 100kw, control white wine temperature rise keep 60s to 30 DEG C；
B, the first minor tick：25 DEG C are reduced at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 150kw, and control white wine temperature rise keeps 60s to 45 DEG C；
D, the second minor tick：30 are reduced at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 200kw, and control white wine temperature rise keeps 60s to 60 DEG C；
F, the second minor tick：36 DEG C are reduced at a temperature of control white wine, keeps 30s；
(3) it uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.05 μm of ultrafiltration membrane, obtains ultrafiltrate；
(4) microwave disinfection 6min is carried out after being cooled to 20 DEG C under conditions of output power is 350kw；
(5) it uses 10Hz, electric field strength to handle 5min for the impulse electric field of 30kV/cm, obtains wine liquid；
(6) wine liquid after electric field treatment is cooled to rapidly 5 DEG C, keeps 12h, then risen again to room temperature to get mouthfeel silk floss
Soft fruit type white wine.
The mode that the present invention innovatively integrates ultrasound, uninterrupted microwave is combined with electric field treatment, for fruit type white wine
It is cured, highly shortened the curing time, reduce production cost.
The present invention is by the way of temperature controlled ultrasonic microwave, and compared to the maturation process under higher temperatures, condition is more mild, promotes
The leaching of peculiar fruity substance, mouthfeel is soft, mellow, improves ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate
With the content of the aroma substances such as benzyl carbinol, the advanced alcohol content in distilled spirit is reduced, improves made wine quality.
The test index of fruit white wine made from above-described embodiment is as follows：
| Testing index | Before processing | After processing |
| Free amino acid (mg/L) in wine body | 270.56 | 482.79 |
| Ethyl acetate, ethyl lactate lipid-like substances (mg/L) | 365.28 | 783.32 |
| Acetic acid, sad class acid (mg/L) | 582.36 | 294.46 |
| Acetaldehyde, propionic aldehyde substance (mg/L) | 250.23 | 132.68 |
| The fusel oil such as normal propyl alcohol, n-butanol, isoamyl alcohol (mg/L) | 528.45 | 285.57 |
| Total plate count/(CFU/mL) | 10 | 3 |
| Coliform/(MPN/100mL) | >30 | It is not detected |
| Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) | Detection | It is not detected |
Embodiment 3：
A kind of method of rapid aging fruit type white wine, it is characterised in that include the following steps：
It (1) will be by the full juice fermented ultrasonication distilled obtained fruit type white wine afterwards and use frequency as 32kHz of fruit
8min, while the temperature range of white wine being controlled at 35 DEG C；
(2) uninterrupted microwave handles aging white wine：
A, heating curing for the first time：Output power 150kw, control white wine temperature rise keep 60s to 35 DEG C；
B, the first minor tick：29 DEG C are reduced at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 200kw, and control white wine temperature rise keeps 60s to 50 DEG C；
D, the second minor tick：355 DEG C are reduced at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 250kw, and control white wine temperature rise keeps 60s to 65 DEG C；
F, the second minor tick：40 DEG C are reduced at a temperature of control white wine, keeps 30s；
(3) it uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.02 μm of ultrafiltration membrane, obtains ultrafiltrate；
(4) microwave disinfection 2min is carried out after being cooled to 20 DEG C under conditions of output power is 400kw；
(5) it uses 10Hz, electric field strength to handle 2min for the impulse electric field of 50kV/cm, obtains wine liquid；
(6) wine liquid after electric field treatment is cooled to rapidly 1 DEG C, keeps 15h, then risen again to room temperature to get mouthfeel silk floss
Soft fruit type white wine.
The mode that the present invention innovatively integrates ultrasound, uninterrupted microwave is combined with electric field treatment, for fruit type white wine
It is cured, highly shortened the curing time, reduce production cost.
The present invention is by the way of temperature controlled ultrasonic microwave, and compared to the maturation process under higher temperatures, condition is more mild, promotes
The leaching of peculiar fruity substance, mouthfeel is soft, mellow, improves ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate
With the content of the aroma substances such as benzyl carbinol, the advanced alcohol content in distilled spirit is reduced, improves made wine quality.
The test index of fruit white wine made from above-described embodiment is as follows：
| Testing index | Before processing | After processing |
| Free amino acid (mg/L) in wine body | 270.56 | 480.78 |
| Ethyl acetate, ethyl lactate lipid-like substances (mg/L) | 365.28 | 791.25 |
| Acetic acid, sad class acid (mg/L) | 582.36 | 292.48 |
| Acetaldehyde, propionic aldehyde substance (mg/L) | 250.23 | 127.69 |
| The fusel oil such as normal propyl alcohol, n-butanol, isoamyl alcohol (mg/L) | 528.45 | 281.76 |
| Total plate count/(CFU/mL) | 10 | 3 |
| Coliform/(MPN/100mL) | >30 | It is not detected |
| Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) | Detection | It is not detected |
The above is only a preferred embodiment of the present invention, it should be pointed out that：For the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of method of rapid aging fruit type white wine, it is characterised in that include the following steps：
It (1) will be by the full juice fermented ultrasonication 5- for distilling obtained fruit type white wine afterwards and using frequency as 30-40kHz of fruit
10min, while the temperature range of white wine being controlled at 32-40 DEG C；
(2) uninterrupted microwave handles aging white wine：
A, heating curing for the first time：Output power is 100-150kw, and control white wine temperature rise keeps 60s to 30-35 DEG C；
B, the first minor tick：It is reduced to 25-29 DEG C at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 150-200kw, and control white wine temperature rise keeps 60s to 45-50 DEG C；
D, the second minor tick：It is reduced to 30-35 DEG C at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 200-250kw, and control white wine temperature rise keeps 60s to 60-65 DEG C；
F, the second minor tick：It is reduced to 36-40 DEG C at a temperature of control white wine, keeps 30s；
(3) it uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.02-0.05 μm of ultrafiltration membrane, obtains ultrafiltrate；
(4) 2~6min of microwave disinfection is carried out after being cooled to 20 DEG C under conditions of output power is 350~400kw；
(5) it uses 10Hz, electric field strength to handle 2-5min for the impulse electric field of 30-50kV/cm, obtains wine liquid；
(6) wine liquid after electric field treatment is cooled to rapidly 0-5 DEG C, keeps 10-20h, then risen again to room temperature to get mouthfeel silk floss
Soft fruit type white wine.
2. a kind of method of rapid aging fruit type white wine according to claim 1, it is characterised in that：The step (1)
In, the condition of ultrasonication is：Frequency is 35kHz, and the temperature range of processing time 10min, white wine are controlled at 38 DEG C.
3. a kind of method of rapid aging fruit type white wine according to claim 1, it is characterised in that：The step (2)
In, the program that uninterrupted microwave handles aging white wine is：
A, heating curing for the first time：Output power is 120kw, and control white wine temperature rise keeps 60s to 32 DEG C；
B, the first minor tick：27 DEG C are reduced at a temperature of control white wine, keeps 30s；
C, it heats up for the second time aging：Output power is 180kw, and control white wine temperature rise keeps 60s to 48 DEG C；
D, the second minor tick：32 DEG C are reduced at a temperature of control white wine, keeps 30s；
E, it heats up for the third time aging：Output power is 220kw, and control white wine temperature rise keeps 60s to 62 DEG C；
F, the second minor tick：38 DEG C are reduced at a temperature of control white wine, keeps 30s.
4. a kind of method of rapid aging fruit type white wine according to claim 1, it is characterised in that：The step (3)
In, it uses aperture to carry out ultrafiltration to step (2) treated white wine for 0.03 μm of ultrafiltration membrane, obtains ultrafiltrate.
5. a kind of method of rapid aging fruit type white wine according to claim 1, it is characterised in that：The step (4)
In, microwave disinfection 4min is carried out after being cooled to 20 DEG C under conditions of output power is 380kw.
6. a kind of method of rapid aging fruit type white wine according to claim 1, it is characterised in that：The step (5)
In, the pulse treatment conditions are：Frequency is 10Hz, electric field strength 40kV/cm, processing time 3min.
7. a kind of method of rapid aging fruit type white wine according to claim 1, it is characterised in that：The step (6)
In, the wine liquid after electric field treatment is cooled to rapidly 2 DEG C, 18h is kept, then rises again to room temperature.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109182054A (en) * | 2018-11-19 | 2019-01-11 | 甘肃五山池黄酒有限责任公司 | Low-alcohol yellow rice wine and its production technology |
| CN109652261A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Cordyceps sinensis flower yellow wine and its production technology |
| CN109652260A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Yellow wine of buckwheat and its production technology |
| CN114276887A (en) * | 2021-12-14 | 2022-04-05 | 苏州强基电磁强化科技有限公司 | Method and device for esterifying white spirit based on magnetic field microwave association |
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| CN104560587A (en) * | 2014-12-10 | 2015-04-29 | 惠州学院 | Method for promoting aging of fruit-type white spirit under actions of infrared assisted ultrasonic and pulse electric field |
| CN105420022A (en) * | 2015-12-21 | 2016-03-23 | 江苏省农业科学院 | Brewing method of pennisetum glaucum healthcare wine |
| CN105733910A (en) * | 2014-12-11 | 2016-07-06 | 遵义市董程窖酒厂 | Temperature control aging method of Chinese liquor |
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| CN103525675A (en) * | 2013-10-23 | 2014-01-22 | 峨眉山峨眉春酒业有限公司 | Process for producing mild aromatic Chinese spirit through multiple grains according to Sichuan method |
| CN104560587A (en) * | 2014-12-10 | 2015-04-29 | 惠州学院 | Method for promoting aging of fruit-type white spirit under actions of infrared assisted ultrasonic and pulse electric field |
| CN105733910A (en) * | 2014-12-11 | 2016-07-06 | 遵义市董程窖酒厂 | Temperature control aging method of Chinese liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182054A (en) * | 2018-11-19 | 2019-01-11 | 甘肃五山池黄酒有限责任公司 | Low-alcohol yellow rice wine and its production technology |
| CN109652261A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Cordyceps sinensis flower yellow wine and its production technology |
| CN109652260A (en) * | 2018-11-19 | 2019-04-19 | 甘肃五山池黄酒有限责任公司 | Yellow wine of buckwheat and its production technology |
| CN114276887A (en) * | 2021-12-14 | 2022-04-05 | 苏州强基电磁强化科技有限公司 | Method and device for esterifying white spirit based on magnetic field microwave association |
| CN114276887B (en) * | 2021-12-14 | 2024-03-15 | 苏州强基电磁强化科技有限公司 | Method and device for esterifying white spirit based on magnetic field microwave association |
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Application publication date: 20180831 |