CN109468184A - A kind of beer fermentation technique of different type yeast different phase addition - Google Patents
A kind of beer fermentation technique of different type yeast different phase addition Download PDFInfo
- Publication number
- CN109468184A CN109468184A CN201910040116.0A CN201910040116A CN109468184A CN 109468184 A CN109468184 A CN 109468184A CN 201910040116 A CN201910040116 A CN 201910040116A CN 109468184 A CN109468184 A CN 109468184A
- Authority
- CN
- China
- Prior art keywords
- yeast
- fermentation
- fermentation process
- tank
- beer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of beer fermentation technique of different type yeast different phase addition, including saccharification process, main fermentation process and post-fermentation process, be saccharified process, main fermentation process, post-fermentation process, No. 1 yeast is added in main fermentation process, No. 2 yeast, No. 1 yeast and No. 2 yeast differences are added in post-fermentation process.After technical solution of the present invention, by adding differently flavoured yeast in main fermentation process and post-fermentation process, and reasonable technique is selected, the beer that the present invention is obtained generates different flavors, so that the degree of association of wine body is more coordinated, is soft simultaneously, reaches the balance of mouthfeel.
Description
Technical field
The present invention relates to a kind of beer fermentation techniques of different type yeast different phase addition.
Background technique
Traditional beer brewing technique specifically includes that saccharification process, main fermentation process, post-fermentation process, filter progress.Such as
The invention of Authorization Notice No. CN 103382425 B, entitled " a kind of fermented by mixed bacterium beer beverage and preparation method thereof " are special
Background technology part in benefit describes the relevant technologies comprising
Saccharification: the malt of crushing and starchiness auxiliary material are mixed in adjunce copper, brew kettle respectively with warm water, adjust temperature
Degree.Brew kettle first maintains the temperature (45~52 DEG C) (protein hydrolysis) suitable for breaks down proteins enzyme effect.By liquid in adjunce copper
Change after complete mash is blended into brew kettle, maintain suitable for carbohydrase (beta amylase and alpha-amylase) effect temperature (62~
70 DEG C) (saccharification is stopped), to manufacture wheat wine with dregs.
Fermentation: wheat juice addition yeast after cooling, which is sent into fermentation vat or cylinder cone bottom fermentation tank, to ferment, and uses coiled pipe
Or collet is cooling and controls temperature.When carrying out bottom fermentation, maximum temperature control at 8~13 DEG C, fermentation process be divided into the blistering phase,
High bubble phase, low bubble phase generally ferment 5~10.The beer being fermented into is known as bright beer, and bitter taste is strong, rough taste, CO2 content
It is low, it should not drink.
Ferment afterwards: it in order to make bright beer after-ripening, is sent in wine storing jar or continues to bore in bottom fermentation tank in cylinder and be cooled to 0
DEG C or so, pressure inside the tank is adjusted, dissolves in CO2 in beer.Storing the wine phase need to be 1~2 month, during this period remaining yeast, cooling solidification
Object etc. gradually precipitates, and beer is gradually clarified, and CO2 is saturated in wine, and taste is pure and mild, suitable for drinking.
Filtering: in order to make beer clarification is transparent to become commodity, beer carries out clarification filtration at -1 DEG C.
It is relatively single that this zymotechnique of tradition forms beer flavor, it is difficult to meet the growing taste demand of people.
In consideration of it, inventor furthers investigate the above problem, there is this case generation then.
Summary of the invention
The good beer fermentation technique of a variety of flavors, stability is capable of forming the purpose of the present invention is to provide a kind of.
In order to achieve the above object, the present invention uses such technical solution:
A kind of beer fermentation technique of different type yeast different phase addition, including saccharification process, main fermentation process with
And post-fermentation process,
Be saccharified process: forming the sizing wheat juice of 12 ° of P-15 ° of P；
Main fermentation process: the sizing wheat juice that process is formed that will be saccharified is sent into fermentor, wheat juice canful time≤20h, wheat juice
It is 7.5-8.5 DEG C into tank temperature degree, No. 1 yeast is added into fermentor, main fermentation temperature is 9 DEG C, and pressure is in 0-0.1MPa；Fermentation
Fermentation liquid pol in tank heats up when dropping to 5.9 ° of P-6.1 ° of P, is warming up to 11 DEG C of progress biacetyl reduction；Main fermentation is completed
Afterwards, sealed cans are carried out, when sealed cans, 3.3 ° of P-3.5 ° of P of pol, sealed cans pressure: 0.08-0.10MPa, sealed cans for 24 hours after or fermentation
Degree is reaching 60%, carries out yeast recycling；
Post-fermentation: No. 2 yeast are added in the tender fermentation liquid formed in main fermentation process, No. 2 yeast and No. 1 yeast are not
Together, ferment at 12 DEG C into fermentation liquid double acetaldehyde≤0.08ppm, acetaldehyde≤5.5ppm；When diacetyl content≤
0.08ppm cools down, and is first cooled to 5 DEG C with the speed for being not less than 0.3 DEG C per hour, then to be not less than 0.1 DEG C per hour
Speed be cooled to storage wine temperature storage wine；Wine temperature is store at -1.5 DEG C~0 DEG C, storage wine pressure is in 0.06-0.08MPa, when storing wine
Between >=150h.
As a kind of preferred embodiment of the invention, No. 1 yeast is LAGER yeast, and No. 2 yeast are
NOTTINGHAM ALE yeast.
As a kind of preferred embodiment of the invention, in the main fermentation process, whole logical oxygen, oxygen-supply quantity are carried out to tank body
In 7Nm3/ h, the additive amount of No. 1 yeast are 18g/hl.
As a kind of preferred embodiment of the invention, in the main fermentation process, 12h after fermentor canful, for 24 hours, 48h and envelope
A cold sludge is respectively arranged before tank.
As a kind of preferred embodiment of the invention, in the main fermentation process, the recycling of yeast is completed in 2h.
As a kind of preferred embodiment of the invention, in the post-fermentation process, in temperature-fall period, 5 are cooled within 24 hours
DEG C, cool to 0 DEG C within 50-40 hours.
As a kind of preferred embodiment of the invention, No. 2 yeast are added before tender fermentation liquid, carry out yeast spread cultivation and work
Change: the sterile wheat juice of 20g NOTTINGHAM ALE dried yeast powder and 15L step a, being put into Cattell tank, oxygen-supply quantity
10Nm3/ h is cultivated 24 hours at 15 DEG C, and yeast number reaches 5.0*107A/ml；Step b, by Cattell tank spread cultivation it is hydraulic enter 1 grade of Chinese
Tank is given birth to, the total sterile wheat juice of 650L in the raw tank of 1 grade of Chinese, oxygen-supply quantity is in 10Nm3/ h is cultivated 48 hours at 14 DEG C, and yeast number reaches
5.0*107A/ml；Step c, by step b spread cultivation it is hydraulic enter the raw tanks of 2 grades of Chinese, the total sterile wheat juice of 5000L in the raw tanks of 2 grades of Chinese,
12 DEG C are cultivated 48 hours, and yeast number reaches 5.0*107A/ml；By what is formed in spread cultivation liquid and the main fermentation process of the raw tank of 2 grades of Chinese
400 tons of tender fermentation liquids pour into new fermentor and carry out the post-fermentation.
After technical solution of the present invention, by adding differently flavoured ferment in main fermentation process and post-fermentation process
Mother, and reasonable technique is selected, the beer that the present invention is obtained generates different flavors, while making the degree of association of wine body
More coordinate, is soft, reaching the balance of mouthfeel.
Specific embodiment
In order to further explain the technical solution of the present invention, being described in detail below with reference to embodiment.
A kind of beer fermentation technique of different type yeast different phase addition, including saccharification process, main fermentation process with
And post-fermentation process,
Be saccharified process: forming the sizing wheat juice of 12 ° of P-15 ° of P；
Main fermentation process: the sizing wheat juice that process is formed that will be saccharified is sent into fermentor, wheat juice canful time≤20h, wheat juice
It is 7.5-8.5 DEG C into tank temperature degree, in embodiment, wheat juice is 8.5 DEG C into tank temperature degree, and No. 1 yeast, main hair are added into fermentor
Ferment temperature is 9 DEG C, and pressure is in 0-0.1MPa；Fermentation liquid pol in fermentor heats up when dropping to 5.9 ° of P-6.1 ° of P, heating
To 11 DEG C of progress biacetyl reduction；After the completion of main fermentation, sealed cans are carried out, when sealed cans, 3.3 ° of P-3.5 ° of P of pol, sealed cans pressure:
0.08-0.10MPa, in sealed cans, the rear or degree of fermentation is reaching 60% for 24 hours, carries out yeast recycling；It is most of in main fermentation process
Sugar is ethyl alcohol and carbon dioxide by No. 1 yeast fermentation, and closing valve makes tank body be in air-tight state, and the CO2 in wine body is produced
Raw pressure about reaches 0.08-0.1MPa in the 6-8 hour inner tank body pressure for closing valve, and No. 1 yeast sinks under the effect of the pressure
Drop, recycles No. 1 yeast, prepares for No. 2 yeast additions.It completes to contain 6%-7% in the tender fermentation liquid that main fermentation process is formed
Fermentable sugar (1% the following are disaccharides, and others are trisaccharide and tetrose) ferments for No. 2 yeast, while reduction of diacetyl, acetaldehyde
Equal fermentation byproducts make wine liquid tend to be mature, while generating the peculiar cloves flavor of ALE yeast.
Post-fermentation: No. 2 yeast are added in the tender fermentation liquid formed in main fermentation process, No. 2 yeast and No. 1 yeast are not
Together, ferment at 12 DEG C into fermentation liquid double acetaldehyde≤0.08ppm, acetaldehyde≤5.5ppm；When diacetyl content≤
0.08ppm cools down, and is first cooled to 5 DEG C with the speed for being not less than 0.3 DEG C per hour, then to be not less than 0.1 DEG C per hour
Speed be cooled to storage wine temperature storage wine；Wine temperature is store at -1.5 DEG C~0 DEG C, in embodiment, using -0.5 DEG C, stores wine pressure
In 0.06-0.08MPa, wine time >=150h is store.Preferably, during storing wine, every 1~2 day cold sludge of row and yeast.
As a kind of preferred embodiment of the invention, No. 1 yeast is LAGER yeast, and No. 2 yeast are
NOTTINGHAM ALE yeast.LAGER yeast and NOTTINGHAM ALE yeast are known yeast, can be directly from the market
It buys, the existing LAGER beer of this product completely tasty and refreshing feature, and the cloves flavor for having ALE beer special.
As a kind of preferred embodiment of the invention, in the main fermentation process, whole logical oxygen, oxygen-supply quantity are carried out to tank body
In 7Nm3/ h, the additive amount of No. 1 yeast are 18g/hl.
As a kind of preferred embodiment of the invention, in the main fermentation process, 12h after fermentor canful, for 24 hours, 48h and envelope
A cold sludge is respectively arranged before tank.
As a kind of preferred embodiment of the invention, in the post-fermentation process, in temperature-fall period, 5 are cooled within 24 hours
DEG C, some hop resins, macromolecular particle albumen and polyphenol complex can be settled, keeps wine body more limpid and stablizes, 50-40 is small
When cool to 0 DEG C, further settle the smaller hop resin of some molecules, macromolecular particle albumen and polyphenol complex, simultaneously
So that the degree of association of wine body is more coordinated, is soft, reaches the balance of mouthfeel.
As a kind of preferred embodiment of the invention, No. 2 yeast are added before tender fermentation liquid, carry out yeast spread cultivation and work
Change: the sterile wheat juice of 20g NOTTINGHAM ALE dried yeast powder and 15L step a, being put into Cattell tank, oxygen-supply quantity
10Nm3/ h is cultivated 24 hours at 15 DEG C, and yeast number reaches 5.0*107A/ml；Step b, by Cattell tank spread cultivation it is hydraulic enter 1 grade of Chinese
Tank is given birth to, the total sterile wheat juice of 650L in the raw tank of 1 grade of Chinese, oxygen-supply quantity is in 10Nm3/ h is cultivated 48 hours at 14 DEG C, and yeast number reaches
5.0*107A/ml；Step c, by step b spread cultivation it is hydraulic enter the raw tanks of 2 grades of Chinese, the total sterile wheat juice of 5000L in the raw tanks of 2 grades of Chinese,
12 DEG C are cultivated 48 hours, and yeast number reaches 5.0*107A/ml；By what is formed in spread cultivation liquid and the main fermentation process of the raw tank of 2 grades of Chinese
400 tons of tender fermentation liquids pour into new fermentor and carry out the post-fermentation, and ferment residue 6-7% fermentable sugar, while restoring double second
The fermentation byproducts such as acyl, acetaldehyde.Preferably, in post-fermentation process, a yeast is arranged daily.
As a kind of preferred embodiment of the invention, in the main fermentation process, the recycling of yeast is completed in 2h, yeast returns
It receives and is linked using tank with tank, pass through yeast pump-metered flow control, quantitative recovery yeast.Yeast yield: 9.5-10.5 tons, when
Yield reach 10 ton hours recovered yeast total amount 95%, recycled most yeast the advantages of this process point and dropped again
Low wine damage.
The present invention can further include filtering technique, specifically can be using centrifugation removal yeast: the revolving speed of centrifuge
≤ 150 revs/min, centrifugation time >=20 minute are filtered using diatomite, PVPP.
Product form of the invention is not limited to embodiment of this case, anyone it is carried out similar thinking it is appropriate change or
Modification, all should be regarded as not departing from patent category of the invention.
Claims (7)
1. a kind of beer fermentation technique of different type yeast different phase addition, including saccharification process, main fermentation process and
Post-fermentation process, it is characterised in that:
Be saccharified process: forming the sizing wheat juice of 12 ° of P-15 ° of P；
Main fermentation process: the sizing wheat juice that process is formed that will be saccharified is sent into fermentor, and the wheat juice canful time≤20h, wheat juice is into tank
Temperature is 7.5-8.5 DEG C, and No. 1 yeast is added into fermentor, and main fermentation temperature is 9 DEG C, and pressure is in 0-0.1MPa；In fermentor
Fermentation liquid pol heat up when dropping to 5.9 ° of P-6.1 ° of P, be warming up to 11 DEG C of progress biacetyl reduction；After the completion of main fermentation,
Carry out sealed cans, when sealed cans, 3.3 ° of P-3.5 ° of P of pol, sealed cans pressure: 0.08-0.10MPa, sealed cans for 24 hours after or the degree of fermentation exist
Reach 60%, carries out yeast recycling；
Post-fermentation: being added No. 2 yeast, No. 2 yeast and No. 1 yeast difference in the tender fermentation liquid formed in main fermentation process,
12 DEG C of fermentations double acetaldehyde≤0.08ppm, acetaldehyde≤5.5ppm into fermentation liquid；As diacetyl content≤0.08ppm,
Cool down, is first cooled to 5 DEG C with the speed for being not less than 0.3 DEG C per hour, it is then cold to be not less than 0.1 DEG C of speed per hour
But wine is store to storage wine temperature；Wine temperature is store at -1.5 DEG C~0 DEG C, storage wine pressure stores wine time >=150h in 0.06-0.08MPa.
2. a kind of beer fermentation technique of different type yeast different phase addition as described in claim 1, it is characterised in that:
No. 1 yeast is LAGER yeast, and No. 2 yeast are NOTTINGHAMALE yeast.
3. a kind of beer fermentation technique of different type yeast different phase addition as claimed in claim 2, it is characterised in that:
In the main fermentation process, whole logical oxygen is carried out to tank body, oxygen-supply quantity is in 7Nm3The additive amount of/h, No. 1 yeast is
18g/hl。
4. a kind of beer fermentation technique of different type yeast different phase addition as claimed in claim 3, it is characterised in that:
In the main fermentation process, 12h after fermentor canful respectively arranges a cold sludge before 48h and sealed cans for 24 hours.
5. a kind of beer fermentation technique of different type yeast different phase addition as claimed in claim 4, it is characterised in that:
In the main fermentation process, the recycling of yeast is completed in 2h.
6. a kind of beer fermentation technique of different type yeast different phase addition as claimed in claim 5, it is characterised in that:
In the post-fermentation process, in temperature-fall period, 5 DEG C are cooled within 24 hours, cools to 0 DEG C within 50-40 hours.
7. a kind of beer fermentation technique of different type yeast different phase addition as claimed in claim 6, it is characterised in that:
No. 2 yeast are added before tender fermentation liquid, carry out yeast spread cultivation and activation: step a, by the dry ferment of 20g NOTTINGHAM ALE
The sterile wheat juice of female powder and 15L are put into Cattell tank, oxygen-supply quantity 10Nm3/ h is cultivated 24 hours at 15 DEG C, and yeast number reaches
5.0*107A/ml；Step b, by Cattell tank spread cultivation it is hydraulic enter the raw tank of 1 grade of Chinese, the total sterile wheat juice of 650L in the raw tank of 1 grade of Chinese, logical oxygen
Amount is in 10Nm3/ h is cultivated 48 hours at 14 DEG C, and yeast number reaches 5.0*107A/ml；Step c, by step b spread cultivation it is hydraulic enter 2
The grade Chinese gives birth to tank, and the total sterile wheat juice of 5000L in the raw tanks of 2 grades of Chinese is cultivated 48 hours, yeast number reaches 5.0*10 at 12 DEG C7A/ml；
The 400 tons of tender fermentation liquids formed in spread cultivation liquid and the main fermentation process of the raw tank of 2 grades of Chinese are poured into new fermentor and carry out the rear hair
Ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910040116.0A CN109468184A (en) | 2019-01-16 | 2019-01-16 | A kind of beer fermentation technique of different type yeast different phase addition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910040116.0A CN109468184A (en) | 2019-01-16 | 2019-01-16 | A kind of beer fermentation technique of different type yeast different phase addition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109468184A true CN109468184A (en) | 2019-03-15 |
Family
ID=65678766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910040116.0A Pending CN109468184A (en) | 2019-01-16 | 2019-01-16 | A kind of beer fermentation technique of different type yeast different phase addition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109468184A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114525182A (en) * | 2022-03-31 | 2022-05-24 | 王金忠 | Two-way production technology in refined beer bottle |
| CN116656438A (en) * | 2023-05-25 | 2023-08-29 | 广西聚馨麦芽有限公司 | Health-care refined beer and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097433A (en) * | 2005-09-30 | 2007-04-19 | Showaen:Kk | Method for producing beer |
| CN101319174A (en) * | 2008-07-15 | 2008-12-10 | 山东轻工业学院 | Method of preparing fucoidin beer |
| WO2009049381A1 (en) * | 2007-10-19 | 2009-04-23 | Coopers Brewery Limited | Home brew additives and method of use |
| CN101565662A (en) * | 2008-04-23 | 2009-10-28 | 济南百脉泉啤酒饮品有限公司 | Preparation method of beer by secondary fermentation in vessel |
| CN103382425A (en) * | 2013-04-10 | 2013-11-06 | 广州南沙珠江啤酒有限公司 | Mixed strain fermented beer beverage and its preparation method |
| CN103834517A (en) * | 2014-03-07 | 2014-06-04 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for producing beer by mixing different wine bodies brewed with two different yeasts and beer produced by method |
| CN104164327A (en) * | 2014-07-28 | 2014-11-26 | 北京燕京啤酒股份有限公司 | Production method of turbid type white beer with high yeast survival rate |
-
2019
- 2019-01-16 CN CN201910040116.0A patent/CN109468184A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097433A (en) * | 2005-09-30 | 2007-04-19 | Showaen:Kk | Method for producing beer |
| WO2009049381A1 (en) * | 2007-10-19 | 2009-04-23 | Coopers Brewery Limited | Home brew additives and method of use |
| CN101565662A (en) * | 2008-04-23 | 2009-10-28 | 济南百脉泉啤酒饮品有限公司 | Preparation method of beer by secondary fermentation in vessel |
| CN101319174A (en) * | 2008-07-15 | 2008-12-10 | 山东轻工业学院 | Method of preparing fucoidin beer |
| CN103382425A (en) * | 2013-04-10 | 2013-11-06 | 广州南沙珠江啤酒有限公司 | Mixed strain fermented beer beverage and its preparation method |
| CN103834517A (en) * | 2014-03-07 | 2014-06-04 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for producing beer by mixing different wine bodies brewed with two different yeasts and beer produced by method |
| CN104164327A (en) * | 2014-07-28 | 2014-11-26 | 北京燕京啤酒股份有限公司 | Production method of turbid type white beer with high yeast survival rate |
Non-Patent Citations (3)
| Title |
|---|
| 李鹏，等: "二次发酵生产小麦啤酒工艺的研究", 《食品工业科技》 * |
| 王治权，等: "《啤酒酵母实用技术》", 31 May 1990, 上海科学普及出版社 * |
| 金昌海: "《食品发酵与酿造》", 31 January 2018, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114525182A (en) * | 2022-03-31 | 2022-05-24 | 王金忠 | Two-way production technology in refined beer bottle |
| CN116656438A (en) * | 2023-05-25 | 2023-08-29 | 广西聚馨麦芽有限公司 | Health-care refined beer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103820256B (en) | A kind of brewing method of muddy white beer | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| CN104498255A (en) | Rice sparkling wine and preparation method thereof | |
| JP6571913B2 (en) | Method for producing low-alcohol beer-taste beverage | |
| CN109868195A (en) | A kind of production method of white beer | |
| CN103387904B (en) | Method for brewing foaming saki | |
| CN112457936A (en) | Preparation method of jasmine flower white tea turbid type refined beer | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| CN108504480A (en) | A kind of production method and gained beer Spirit of beer Spirit | |
| CN105886211A (en) | Low-sugar-content red yeast yellow wine and brewing method thereof | |
| CN110042023A (en) | Jasmine tea beer and its production method | |
| CN109468184A (en) | A kind of beer fermentation technique of different type yeast different phase addition | |
| CN113755261A (en) | Passion fruit flavored ale beer brewing method | |
| CN102174347B (en) | Simplified beer production process | |
| US4915959A (en) | Method for the continuous maturation of fermented beer | |
| CN110452793A (en) | A kind of beer secondary fermentation and zero degree store sth. in a cellar technique | |
| CN110283675A (en) | A kind of Belgium's wheat beer brewing method | |
| CN110591875A (en) | 0.0% vol alcohol-free Lager beer and preparation method thereof | |
| CN110117513A (en) | A kind of low bitter taste, beer of Gao Huaxiang and preparation method thereof | |
| JP6110659B2 (en) | Method for producing beer-taste beverage | |
| CN113150895A (en) | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof | |
| JP2849599B2 (en) | How to make a liqueur that you can drink with carbonated water | |
| CN113736592A (en) | Lactic acid beer containing lactic acid bacteria and capable of relieving piquancy and removing greasy and preparation method thereof | |
| JP2004113162A (en) | Method for producing effervescent low-alcohol refined rice wine | |
| CN104774702A (en) | Cistanche salsa alcohol-free beer beverage and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190315 |
|
| RJ01 | Rejection of invention patent application after publication |