CN108865594A - A kind of brewing method and distillation equipment of white wine - Google Patents
A kind of brewing method and distillation equipment of white wine Download PDFInfo
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- CN108865594A CN108865594A CN201811020215.4A CN201811020215A CN108865594A CN 108865594 A CN108865594 A CN 108865594A CN 201811020215 A CN201811020215 A CN 201811020215A CN 108865594 A CN108865594 A CN 108865594A
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- white wine
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- heating kettle
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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 invention relates to the brewing field of white wine more particularly to the brewing methods and distillation equipment of a kind of white wine, including removal of impurities leaching grain, steaming grain, spreading for cooling mixed song, fermentation, distillation, ageing.A kind of distillation equipment of white wine, heating kettle including alembic and the package alembic lower half, the water of half liquid level is marked in the heating kettle, heating device is arranged at the bottom of the heating kettle, there are symmetrical air pressure balance nethike embrane in the two sides of the heating kettle, the alembic is equipped with feeding gate, the distillation tank wall is equipped with pressure gauge and safety valve, condensation pipe is connected at the top of the alembic, the condensation pipe connects collector diagonally downward, and surge flask is equipped between the collector and the condensation pipe.The white wine taste mellow that the present invention obtains is soft, and raw material alcoholization rate is high.
Description
Technical field
The present invention relates to the brewing field of white wine more particularly to the brewing methods and distillation equipment of a kind of white wine.
Background technique
White wine is a kind of distinctive Spirit of China, is one of big Spirit in the world six, by starch or saccharine material system
It is obtained at being distilled after fermented grain or fermentation.In recent years, with the young main force for gradually becoming consumption, traditional height, thick flavor
Strongly fragrant wine will gradually fade out market, and the market of the following white wine is mainly light type white wine, however the light type of prior art production
White wine, starch wine rate is low, and mouthfeel is as water, and without soft suitable mouthfeel and mellowness, simultaneously as alcohol and water are formed in white wine
Close and alcohols and the esterification of acid etc. all relatively slowly, so white wine mouthfeel when just producing is all very generally, and mouth
The high quality liquor for feeling aromatic often requires storage 3 years or more, and the required time is too long, it is difficult to it is increasingly increased to meet people
Demand to high quality liquor.
Summary of the invention
There is provided a kind of brewing methods of white wine for an object of the present invention, and the alcoholization rate of one side raw material can be significantly
It improves, in addition, obtained white wine of the invention also has the very short process time while mouthfeel is soft.
The second purpose of invention is to provide the distillation equipment used in above-mentioned brewing method, efficient stable, energy saving.
In order to achieve the above object, technical scheme is as follows：
A kind of brewing method of white wine, includes the following steps：
（1）Removal of impurities leaching grain：Sorghum and glutinous rice are crushed into removal of impurities, 20 mesh screens is crossed, is put into rice steamer, is soaked with 90-100 DEG C of hot water
Bubble, makes its natural cooling, water level is higher by grain 8-12cm, and soaking time is for 24 hours after stirring；
（2）Steam grain：It is discharged, raw material is steamed, until thoroughly well cooked but not mushy, time 60-120min after leaching grain；
（3）Spreading for cooling mixed song：The grain spreading for cooling that will be steamed, is cooled to 25-30 DEG C, and yeast is added in three times, is added for the first time
The 20% of yeast total amount stirs and controls temperature at 35-40 DEG C, the 40% of yeast total amount is added for the second time, stirs and controls temperature
At 30-35 DEG C, third time be added yeast total amount 40%, stir and control temperature at 30 DEG C hereinafter, saccharification 48-72h, until grain
There is dusting and obtains distiller's wort in surface；The weight percent that the yeast accounts for grain is 0.5-1%；
（4）Fermentation：The moisture that weight percent is 50-60% is added in distiller's wort, temperature is 28-30 DEG C, enters potting and deposits 8-12 days
Obtain fermented grain；
（5）Distillation：Fermented grain is distilled by the way of heating water bath；
（6）Ageing：50 degree or more the white wine that distillation is obtained are 70-90%RH in humidity, and temperature is close in the environment of 20-28 DEG C
It seals up for safekeeping and puts at least six moon.
Preferably, the distillation divides three phases, and the control of first stage temperature is at 78 DEG C hereinafter, obtaining capacity for liquor is grain weight
Enter second stage after 5/1000ths parts of amount, temperature slowly heats up at 80-95 DEG C, obtains the main body of white wine, phase III temperature
Degree is 100 DEG C, and the first stage controls temperature in alcohol boiling point hereinafter, most low molecule is volatile miscellaneous in removing fermented grain
Matter, second stage are the ideal temperature of fermented grain distillation, slowly distill, greatly take away the alcohol ester substance in wine, retain
The fragrance of white wine, phase III are heated using boiling water, are at this time mainly lactic acid, fusel oil and some higher fatty acids in fermented grain
Ester, taste is miscellaneous and bitter, and individually distillation avoids influencing white wine mouthfeel.
Preferably, the weight ratio of the sorghum and glutinous rice is 6：4-5.
Preferably, the water all uses mineralized water, and mineralized water can greatly reduce influence of the bacterium to wine product in water.
Preferably, all wine of the ageing process is left concentratedly, can shorten aging period, promotes wine product.
Preferably, the container material of the aging wine is boccaro, and the density of boccaro is between pottery, porcelain, most beneficial for white
Wine breathing, can promote wine product to a certain extent.
Raw material is crushed removal of impurities sieving first by the present invention, and the superiority and inferiority of raw material has been largely fixed last wine product, so
After carry out leaching grain, sorghum itself contains tannin, has inhibiting effect to microorganism, carries out leaching grain with 90-100 DEG C, rises to raw material
To most of tannin can be taken away while sterilization removal of impurities, allows water temperature natural cooling, avoid raw material because of the too fast production of temperature change
Raw rupture is shunk, and is impregnated for 24 hours, is allowed grain to absorb enough moisture, is carried out steaming grain, time 60-120min waits grains to reach soft
Ripe state both can be with the starch in grain has been gelatinized this moment, is conducive to the saccharification of enzyme.Spreading for cooling mixed song：It will steam
The grain that arrives is cooling, and the principle of grain wine brewing essence is the saccharification of starch and the alcoholization of sugar, these require by microorganism come
Reaction, the highest temperature of diastatic activity for saccharification are 30-40 DEG C, and the saccharomycete for producing alcohol for anaerobic respiration is suitable for
Temperature is 28-30 DEG C, and is substantially reduced in the activity of 30 DEG C or more saccharomycete, and the alcoholization rate of existing majority technique generally only has
50-60%, very big reason are exactly that saccharifying is not thorough enough, and the present invention improves the saccharification of grain by the way that yeast is added in three times
Temperature is controlled the activity that saccharomycete is reduced while greatly improving diastatic activity at 30-40 DEG C by rate, waits grains saccharification thorough
Bottom is refined again, when dusting occurs in grain surface, just illustrates that most starch is dissolved by saccharification.Hair
Ferment：The water for the distiller's wort mixing 50-60% that saccharification obtains is packed into cylinder and is fermented, temperature is controlled at 28-30 DEG C, because of fermentation
Process is the anaerobic respiration of saccharomycete, it is therefore desirable to seal up for safekeeping, not need the entrance of oxygen, improve the output of alcohol, because of yeast
Bacterium can generate carbon dioxide in anaerobic respiration, and cylinder temperature is caused to rise, so the temperature of moment master cylinder is needed, when in cylinder
When air pressure is excessively high, deflation appropriate can also be carried out.
Distillation：Fermented grain is distilled by way of water-bath, on the one hand can be very good control temperature, stablizes and mitigates
Be suitble to alcohol and esters output, another aspect heating water bath is uniform to the heating effect of container, be not in temperature height not
One the case where.Ageing：The white wine just steamed usually contains volatile sulfide such as hydrogen sulfide, mercaptan, while also containing aldehydes
Etc. the strong volatile materials of irritations, these substances can volatilize naturally during seasoning, it is several generally after the storing sth. in a cellar of half a year
Inspection does not measure the presence of sulfide in wine, mitigates the irritation of white wine significantly.Meanwhile prolonged ageing, ethyl alcohol can be
New esters are generated during alcoholic acid esterification, the fragrance of wine will be increasing, and taste is also more and more softer.But such as really bar
Part control is improper, and the acetic acid bacteria in air enters in wine, and alcohol will generate acetic acid, and therefore, we select 50 degree or more of burning
Wine has bactericidal effect, avoids the effect of acetic acid bacteria.By white wine enfeoffment there are relative humidity be 70-90, temperature be 20-28 DEG C
In the environment of, it is suitable for aging of white wine.
A kind of distillation equipment of white wine, the heating kettle including alembic and the package alembic lower half, the heating
The water of half liquid level is marked in kettle, heating device is arranged at the bottom of the heating kettle, and there are symmetrical air pressure in the two sides of the heating kettle
Nethike embrane is balanced, the alembic is equipped with feeding gate, and the distillation tank wall is equipped with pressure gauge and safety valve, the alembic top
It is connected to condensation pipe, the condensation pipe connects collector diagonally downward, is equipped between the collector and the condensation pipe
Surge flask.
Preferably, the condensation pipe and the heating kettle are connected with heat exchanger, exchange heat while condensing white wine to heating kettle,
It economizes on resources.
Preferential, glass eyesight is equipped among the feeding gate, for observing the situation in alembic.
Preferably, the heating kettle is equipped with temperature indicator, can intuitive stable control heating kettle temperature.
Alembic is added in fermented grain, by controlling water heating in heating kettle the temperature of alembic, stablizes and heating is imitated
Fruit is uniform, and the air pressure balance nethike embrane of reaction kettle can guarantee water under normal pressure, and the fume for distilling generation passes through condensation pipe
Into collector, the heat exchanger for connecting calm pipeline and heating kettle is exchanged heat while condensing fume to heating kettle, energy saving,
Collector and condensation pipe are directly provided with surge flask, and collector liquid wine in replacement is avoided to get lodged in condensation pipe.
Distillation equipment of the invention can be effectively used for the distillation technique of white wine, and heating water bath greatly stabilizes white wine
Distillation environment, meet the distillation requirement that white wine is light, loose, slow, even, while heat exchanger can substantially reduce the energy consumption of equipment.
Detailed description of the invention
Attached drawing 1 is distillation equipment schematic diagram of the invention；
1- supporting leg, 2- heating device, 3- heat exchanger, 4- air pressure balance nethike embrane, 5- feeding gate, 6- alembic, 7- heating kettle, 8-
Condensation pipe, 9- surge flask, 10- collector, 11- rewinding valve, 12- pressure gauge, 13- safety valve, 14- temperature indicator.
Specific embodiment
This specific implementation method is only explanation of the invention, is not limitation of the present invention.Those skilled in the art
Member's any change made after having read specification of the invention, as long as within the scope of the claims, it all will be by
To the protection of Patent Law.
Embodiment 1：
A kind of brewing method of white wine, including:
（1）Removal of impurities leaching grain：Sorghum and glutinous rice are crushed into removal of impurities, weight ratio 6：5,20 mesh screens are crossed, are put into rice steamer, with 100 DEG C
Hot-water soak, its natural cooling is made after stirring, water level is higher by grain 8cm, and soaking time is for 24 hours；
（2）Steam grain：It is discharged, raw material is steamed, until thoroughly well cooked but not mushy, time 120min after leaching grain；
（3）Spreading for cooling mixed song：The grain spreading for cooling that will be steamed, is cooled to 25 DEG C, and yeast is added in three times, yeast is added for the first time
The 20% of total amount stirs and controls temperature at 40 DEG C, is added the 40% of yeast total amount second, stirs and controls temperature at 35 DEG C,
The 40% of yeast total amount is added in third time, stirs and controls temperature at 28 DEG C, be saccharified 72h, until dusting, which occurs, in grain surface obtains wine
Wine with dregs；The weight percent that the yeast accounts for grain is 1%；
（4）Fermentation：The mineralized water that weight percent is 50% is added in distiller's wort, temperature is 28 DEG C, enters potting and deposit 12 days to obtain wine
Unstrained spirits；
（5）Distillation：Fermented grain is distilled by the way of heating water bath, first stage temperature is controlled at 70 DEG C, obtains capacity for liquor
Enter second stage after being 5/1000ths parts of grain weight, be slowly warming up to 95 DEG C, stablizes the temperature of water-bath, obtain white wine
Main body, phase III temperature are 100 DEG C；
（6）Ageing：50 degree or more the white wine that distillation is obtained are 80%RH in humidity, and temperature is sealed in purple in the environment of being 25 DEG C
It is left concentratedly in sand container 6 months.
Embodiment 2：
A kind of brewing method of white wine, including:
（1）Removal of impurities leaching grain：Sorghum and glutinous rice are crushed into removal of impurities, weight ratio 6：4,20 mesh screens are crossed, are put into rice steamer, with 90 DEG C
Hot-water soak makes its natural cooling after stirring, water level is higher by grain 10cm, and soaking time is for 24 hours；
（2）Steam grain：It is discharged, raw material is steamed, until thoroughly well cooked but not mushy, time 100min after leaching grain；
（3）Spreading for cooling mixed song：The grain spreading for cooling that will be steamed, is cooled to 25 DEG C, and yeast is added in three times, yeast is added for the first time
The 20% of total amount stirs and controls temperature at 40 DEG C, is added the 40% of yeast total amount second, stirs and controls temperature at 35 DEG C,
The 40% of yeast total amount is added in third time, stirs and controls temperature at 28 DEG C, be saccharified 72h, until dusting, which occurs, in grain surface obtains wine
Wine with dregs；The weight percent that the yeast accounts for grain is 0.8%；
（4）Fermentation：The mineralized water that weight percent is 50% is added in distiller's wort, temperature is 28 DEG C, enters potting and deposit 12 days to obtain wine
Unstrained spirits；
（5）Distillation：Fermented grain is distilled by the way of heating water bath, first stage temperature is controlled at 75 DEG C, obtains capacity for liquor
Enter second stage after being 5/1000ths parts of grain weight, be slowly warming up to 90 DEG C, stablizes the temperature of water-bath, obtain white wine
Main body, phase III temperature are 100 DEG C；
（6）Ageing：50 degree or more the white wine that distillation is obtained are 70%RH in humidity, and temperature is sealed in purple in the environment of being 25 DEG C
It is left concentratedly in sand container 6 months.
Embodiment 3：
A kind of brewing method of white wine, including:
（1）Removal of impurities leaching grain：Sorghum and glutinous rice are crushed into removal of impurities, weight ratio 6：4,20 mesh screens are crossed, are put into rice steamer, with 95 DEG C
Hot-water soak makes its natural cooling after stirring, water level is higher by grain 12cm, and soaking time is for 24 hours；
（2）Steam grain：It is discharged, raw material is steamed, until thoroughly well cooked but not mushy, time 60min after leaching grain；
（3）Spreading for cooling mixed song：The grain spreading for cooling that will be steamed, is cooled to 25 DEG C, and yeast is added in three times, yeast is added for the first time
The 20% of total amount stirs and controls temperature at 40 DEG C, is added the 40% of yeast total amount second, stirs and controls temperature at 35 DEG C,
The 40% of yeast total amount is added in third time, stirs and controls temperature at 28 DEG C, be saccharified 72h, until dusting, which occurs, in grain surface obtains wine
Wine with dregs；The weight percent that the yeast accounts for grain is 0.5%；
（4）Fermentation：The mineralized water that weight percent is 50% is added in distiller's wort, temperature is 25 DEG C, enters potting and deposit 8 days to obtain wine
Unstrained spirits；
（5）Distillation：Fermented grain is distilled by the way of heating water bath, first stage temperature is controlled at 75 DEG C, obtains capacity for liquor
Enter second stage after being 5/1000ths parts of grain weight, be slowly warming up to 80 DEG C, stablizes the temperature of water-bath, obtain white wine
Main body, phase III temperature are 100 DEG C；
（6）Ageing：50 degree or more the white wine that distillation is obtained are 90%RH in humidity, and temperature is sealed in purple in the environment of being 20 DEG C
It is left concentratedly in sand container 6 months.
Step in above-described embodiment（5）In the distillation equipment used, including alembic 6 and wrap up the alembic lower half
Heating kettle 7, the water of half liquid level is marked in the heating kettle 7, there is heating device 2 in the bottom of the heating kettle 7, is additionally provided with temperature
Display 14 is spent, there are symmetrical air pressure balance nethike embrane 4 in the two sides of the heating kettle, and the alembic is equipped with feeding gate 5, charging
Door is intermediate to be equipped with glass eyesight, and the alembic is equipped with pressure gauge 12 and safety valve 13, and connection is cold at the top of the alembic
Solidifying pipeline 8, condensation pipe 8 and heating kettle 7 are connected with heat exchanger 3, and the condensation pipe 8 is arranged diagonally downward, connect collector 10,
It is equipped with surge flask 9 between the collector 10 and the condensation pipe, is additionally provided with rewinding valve 11.
Ethyl acetate is the important substance that flavor is evaluated in wine, largely affects the mouthfeel and fragrance of wine, and sour
Determine wine either with or without rotten to a certain extent again.The parameter comparison number of patent application that three embodiments obtain is by the present invention
200510022306.8 Alcohol degree be 55% Maotai-flavor liquor, it is as a result as follows：
Comparative example is 55% Maotai-flavor liquor of Guizhou Maotai Group, it can be seen that the white wine ethyl acetate content that the present invention obtains
It is higher, and acid content is only slightly more higher than comparative example.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of brewing method of white wine, which is characterized in that include the following steps：
Removal of impurities leaching grain：Sorghum and glutinous rice are crushed into removal of impurities, 20 mesh screens is crossed, is put into rice steamer, with 90-100 DEG C of hot-water soak, stirs
Make its natural cooling after mixing, water level is higher by grain 8-12cm, and soaking time is for 24 hours；
Steam grain：It is discharged, raw material is steamed, until thoroughly well cooked but not mushy, time 60-120min after leaching grain；
Spreading for cooling mixed song：The grain spreading for cooling that will be steamed, is cooled to 25-30 DEG C, and yeast is added in three times, yeast is added for the first time
The 20% of total amount stirs and controls temperature at 35-40 DEG C, the 40% of yeast total amount is added for the second time, stirs and controls temperature in 30-
35 DEG C, third time be added yeast total amount 40%, stir and control temperature at 30 DEG C hereinafter, saccharification 48-72h, until grain surface goes out
Existing dusting obtains distiller's wort；The weight percent that the yeast accounts for grain is 0.5-1%；
Fermentation：The moisture that weight percent is 50-60% is added in distiller's wort, temperature is 28-30 DEG C, enters potting and deposits 8-12 days
To fermented grain；
Distillation：Fermented grain is distilled by the way of heating water bath；
Ageing：50 degree or more the white wine that distillation is obtained are 70-90%RH in humidity, and temperature is sealed in the environment of being 20-28 DEG C and deposited
Put at least six moon.
2. a kind of brewing method of white wine according to claim 1, it is characterised in that：The distillation divides three phases, the first rank
Duan Wendu control is at 78 DEG C hereinafter, entering second stage after obtaining 5/1000ths parts that capacity for liquor is grain weight, temperature is in 80-95
DEG C, it slowly heats up, phase III temperature is 100 DEG C.
3. a kind of brewing method of white wine according to claim 1, it is characterised in that：The weight ratio of the sorghum and glutinous rice is 6：
4-5。
4. a kind of brewing method of white wine according to claim 1, it is characterised in that：The water all uses mineralized water.
5. a kind of brewing method of white wine according to claim 1, it is characterised in that：All wine concentrations of the ageing process are deposited
It puts.
6. a kind of brewing method of white wine according to claim 1, it is characterised in that：The container material of the aging wine is purple
Sand.
7. a kind of distillation equipment of white wine, it is characterised in that：Heating kettle including alembic and the package alembic lower half,
It is marked with the water of half liquid level in the heating kettle, heating device arranged at the bottom of the heating kettle, and the two sides of the heating kettle have pair
The air pressure balance nethike embrane of title, the alembic are equipped with feeding gate, and the distillation tank wall is equipped with pressure gauge and safety valve, the steaming
Tank top connection condensation pipe is evaporated, the condensation pipe connects collector, the collector and the condensation pipe diagonally downward
Between be equipped with surge flask.
8. a kind of distillation equipment of white wine according to claim 7, it is characterised in that：The condensation pipe and the heating
Kettle is connected with heat exchanger.
9. a kind of distillation equipment of white wine according to claim 7, it is characterised in that：Glass is equipped among the feeding gate
Eyesight.
10. a kind of distillation equipment of white wine according to claim 7, it is characterised in that：The heating kettle is aobvious equipped with temperature
Show device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811020215.4A CN108865594A (en) | 2018-09-03 | 2018-09-03 | A kind of brewing method and distillation equipment of white wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811020215.4A CN108865594A (en) | 2018-09-03 | 2018-09-03 | A kind of brewing method and distillation equipment of white wine |
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| Publication Number | Publication Date |
|---|---|
| CN108865594A true CN108865594A (en) | 2018-11-23 |
Family
ID=64322816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811020215.4A Withdrawn CN108865594A (en) | 2018-09-03 | 2018-09-03 | A kind of brewing method and distillation equipment of white wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
| CN110437957A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of white wine |
| CN111676116A (en) * | 2020-07-31 | 2020-09-18 | 安徽迎驾贡酒股份有限公司 | Distiller's grains distilling device |
| CN113773941A (en) * | 2021-09-30 | 2021-12-10 | 福建双龙戏珠酒业有限公司 | Distillation equipment for producing white spirit |
| CN114276889A (en) * | 2021-12-14 | 2022-04-05 | 惠州伯乐酿酒有限公司 | Distillation method of aroma type white spirit |
| CN114395458A (en) * | 2022-01-24 | 2022-04-26 | 惠风酒业发展(上海)有限公司 | Maotai-flavor liquor and production method thereof |
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| CN2402684Y (en) * | 1999-11-26 | 2000-10-25 | 余方 | Wine making machine |
| CN102071126A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Process method for reducing fusel oil in Maotai-flavor Daqu liquor |
| CN204174196U (en) * | 2014-11-03 | 2015-02-25 | 中国矿业大学 | A kind of groove burns white wine wine unstrained spirits sample water distilling apparatus |
| CN206308337U (en) * | 2016-12-19 | 2017-07-07 | 丹阳颐和食品有限公司 | A kind of liquor production distilling apparatus |
| CN106967563A (en) * | 2017-05-27 | 2017-07-21 | 陈圣明 | The preparation method of papaya wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN2402684Y (en) * | 1999-11-26 | 2000-10-25 | 余方 | Wine making machine |
| CN102071126A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Process method for reducing fusel oil in Maotai-flavor Daqu liquor |
| CN204174196U (en) * | 2014-11-03 | 2015-02-25 | 中国矿业大学 | A kind of groove burns white wine wine unstrained spirits sample water distilling apparatus |
| CN206308337U (en) * | 2016-12-19 | 2017-07-07 | 丹阳颐和食品有限公司 | A kind of liquor production distilling apparatus |
| CN106967563A (en) * | 2017-05-27 | 2017-07-21 | 陈圣明 | The preparation method of papaya wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
| CN110437957A (en) * | 2019-08-23 | 2019-11-12 | 烟台稷黍酒业有限公司 | A kind of preparation method of white wine |
| CN111676116A (en) * | 2020-07-31 | 2020-09-18 | 安徽迎驾贡酒股份有限公司 | Distiller's grains distilling device |
| CN113773941A (en) * | 2021-09-30 | 2021-12-10 | 福建双龙戏珠酒业有限公司 | Distillation equipment for producing white spirit |
| CN114276889A (en) * | 2021-12-14 | 2022-04-05 | 惠州伯乐酿酒有限公司 | Distillation method of aroma type white spirit |
| CN114395458A (en) * | 2022-01-24 | 2022-04-26 | 惠风酒业发展(上海)有限公司 | Maotai-flavor liquor and production method thereof |
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Application publication date: 20181123 |