CN109652265A - Pure and sweet type white wine and its brewing method - Google Patents
Pure and sweet type white wine and its brewing method Download PDFInfo
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- CN109652265A CN109652265A CN201910126950.1A CN201910126950A CN109652265A CN 109652265 A CN109652265 A CN 109652265A CN 201910126950 A CN201910126950 A CN 201910126950A CN 109652265 A CN109652265 A CN 109652265A
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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 fields, and in particular to pure and sweet type white wine and its brewing method.Technical problem to be solved by the invention is to provide pure and sweet type white wine and its brewing method, brewing method is the following steps are included: a, pretreatment: whole grain sorghum bubble grain with pressure, just steaming, bored grain, multiple steaming with pressure with pressure；B, saccharification yeast is added after sorghum airing to be saccharified, obtains saccharification grain；C, fermentation will be mixed with grain, production wine yeast and saccharification grain, and will obtain production vinasse；Wherein, saccharification grain is 1:1.7~2 with poor mass ratio is matched；Or will mix and ferment with grain, the fragrant yeast of production and saccharification grain, obtain founding grain；Wherein, saccharification grain is 1:4~5 with poor mass ratio is matched；D, producing vinasse, cellar, distillation obtain pure and sweet type white wine out；Or addition produces fragrant yeast in founding grain and liquor-making byproduct carries out founding, fermentation, out cellar, distillation obtain pure and sweet type white wine.The liquor flavor that the method for the present invention is prepared is pure and sweet.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of pure and sweet type white wine and its brewing method.
Background technique
China has a vast territory, and four corners of the world region gas epidemic disaster, soil property difference are very big.Over the past thousands of years, various regions all use and work as
The starchy material that ground abounds with produces white wine in conjunction with factors such as local weather, water quality, soil property, folk custom, tastes, is formed
China a variety of aromatic white spirits.The development of fragrant liquor is the exchange of various regions skill, the progress of science and technology, various aromatic white spirits
Between the embodiment mutually imitating, merge, use for reference.Although China white wine odor type is different, its style and features, flavor component and technique
Feature has close relationship.
Traditional Luzhou-flavor liquor production distillation yield is low, the production cycle is long, flavor component is more, and cellar aroma flavoring is strong；Xiaoqu is clear
Aromatic white spirit fermentation period is short, distillation yield is high but Xiaoqu wine flavor component is few；The traditional boiling mode of whole grain sorghum includes normal pressure
Bubble grain, normal pressure just steam, stewing grain and normal pressure steam again, and the bubble grain time is long, and steam consumption is big, and water consumption is big.
Summary of the invention
Based on the research to conventional boil technique and brewage process, the present invention provides a kind of pure and sweet type white wine and its brewing side
Method.The method of the present invention uses the digesting technoloy with pressure of whole grain sorghum, using saccharification yeast culture saccharification, produces wine yeast and produces fragrant big
Qu Shengxiang fermentation, solid state fermentation, continuous poor ingredient, single distillation and mixed steaming turn over cellar and produce fragrant and amount quality picking wine process, produced alcohol
Sweet tea is soft, all tastes are coordinated, the pure and sweet type white wine of long times of aftertaste, and distillation yield and quality percentage are high, and easy to operate, quality is stablized.
First technical problem to be solved by this invention is to provide a kind of brewing method of pure and sweet type white wine.The brewing side
Method the following steps are included:
A, it pre-processes: whole grain sorghum bubble grain with pressure, just steaming, bored grain, multiple steaming with pressure with pressure；
B, culture saccharification: the saccharification yeast of the pretreated sorghum airing of step a, addition 6~8 ‰ is saccharified, and is controlled
Sugaringization initial temperature is 25~28 DEG C, and control system temperature is no more than 38 DEG C during saccharification, saccharification 20~be saccharified for 24 hours
Grain；
C, enter cellar with grain: will be mixed with grain, production wine yeast and saccharification grain, control pit entry temperature ferments for 22~24 DEG C
15~20d obtains producing vinasse；Wherein, saccharification grain is 1 ﹕ 1.7~2 with poor mass ratio is matched, and producing wine yeast additive amount is sorghum throwing grain
The 8~12% of quality；
Or will with grain, produce fragrant yeast and saccharification grain mixes, control pit entry temperature be 25~28 DEG C carry out fermentation 15~
20d obtains founding grain；Wherein, saccharification grain is 1 ﹕ 4~5 with poor mass ratio is matched, and produces fragrant yeast additive amount as sorghum and throws grain quality
8~12%；
D, it distills: by the production vinasse that step c is obtained go out to store, distillation obtains pure and sweet type white wine；Or the founding that step c is obtained
It is added in grain and produces fragrant yeast and liquor-making byproduct progress founding, then fermented, then go out cellar, distillation obtains pure and sweet type white wine.
Wherein, in the brewing method step a of above-mentioned pure and sweet type white wine, the bubble grain with pressure are as follows: whole grain sorghum is added and is steamed
In saucepan, 80~90 DEG C of water are added, it is initial to steep 5 ± 0.5min of pressure maintaining under 0.06 ± 0.01MPa of grain pressure, then in bubble grain pressure
15 ± 0.5min of pressure maintaining under 0.04 ± 0.01MPa.20~30cm of water submerged grain face.Pressure of the present invention is gauge pressure, i.e., with big
The pressure indicated on the basis of air pressure.
Wherein, in the brewing method step a of above-mentioned pure and sweet type white wine, the pressure 0.14 ± 0.01MPa with pressure just steamed.
10 ± 0.5min of dwell time.
Wherein, in the brewing method step a of above-mentioned pure and sweet type white wine, 80~90 DEG C of the stewing grain water temperature.The stewing grain time 30
±0.5min.Stewing grain water did not had 15~20cm of grain face.
Wherein, in the brewing method step a of above-mentioned pure and sweet type white wine, the pressure 0.14 ± 0.01MPa with pressure steamed again.
10 ± 0.5min of dwell time.90% or more whole grain sorghum breach rate after a pretreatment through the above steps, moisture is up to 60%.
Specifically, the airing is to 25~30 DEG C in the brewing method step b of above-mentioned pure and sweet type white wine.
Specifically, the saccharification is by the way of closing heap saccharification in the brewing method step b of above-mentioned pure and sweet type white wine.It is thick
Degree is 15~20cm (disregarding addition chaff shell thickness).
Specifically, in the brewing method step b of above-mentioned pure and sweet type white wine, surface sprinkles chaff shell or with grain when the saccharification.
Further, chaff shell or with poor dosage 2~5% (in terms of throwing grain quality by whole grain sorghum).
Wherein, in the brewing method step c of above-mentioned pure and sweet type white wine, the temperature with grain is 23~25 DEG C.
Wherein, in the brewing method step c of above-mentioned pure and sweet type white wine, the temperature of the saccharification grain is 22~25 DEG C.
Wherein, in the brewing method step c of above-mentioned pure and sweet type white wine, the pit used of fermenting is the cellar with pit mud
Pond.The pit mud exists with the formation of pit mud plate.
Further, in the brewing method step c of above-mentioned pure and sweet type white wine, the pit for use of fermenting is used
Pit described in CN108865646A.
Wherein, in the brewing method step d of above-mentioned pure and sweet type white wine, the additional amount for producing fragrant yeast is every 1.72m3It turns over
Husky grain is added 10~15kg and produces fragrant yeast.It is preferred that 11kg.
Wherein, in the brewing method step d of above-mentioned pure and sweet type white wine, the additional amount of the liquor-making byproduct is every 1.72m3
60~70kg liquor-making byproduct is added in founding grain.It is preferred that 65kg.
Wherein, in the brewing method step d of above-mentioned pure and sweet type white wine, the temperature of the fermentation is 25~28 DEG C.The hair
The time of ferment is 45~60d.
There is provided above-mentioned brewing methods to obtain through producing distilling with vinasse for second technical problem to be solved by this invention
Pure and sweet type white wine；Or the pure and sweet type white wine that above-mentioned brewing method is distilled through founding grain.
The invention has the advantages that:
1) present invention passes through technique information hierarchy, parameter optimization, fermentation process on the basis of giving off a strong fragrance, faint scent production technology
The technological synthesis applications such as regulation produce high, flavor component rich content and product stabilization with distillation yield and have pure and sweet type
The white wine of liquor body style.
2) whole grain sorghum is carried out to bubble grain with pressure in digester, with pressure just to steam, normal pressure boils in a covered pot over a slow fire grain, and multiple steaming with pressure operates,
Under the cooking schedule, the time for steaming grain process was foreshortened to 2~3 hours by 24 hours, and steam consumption is reduced than traditional handicraft
30% or more, water consumption reduces 50% or more than traditional handicraft, greatly improves boiling efficiency, reduces energy consumption, grain
Broken skin rate height, cooking homogeneities are eaten, water content is suitable for.
3) saccharification yeast, production wine yeast and the fragrant yeast of production are mixed in the production applied to pure and sweet type white wine, is first added sugared
Change yeast culture saccharification, rear addition produces wine yeast or the fragrant daqu fermentation of production is raw fragrant, keeps the distillation yield of pure and sweet type white wine and vinosity equal
It significantly improves, distillation yield is 40% or more.
4) the Xiaoqu Fermentation of Fen-flavor Liquors period, distillation yield was high at 7 days or so, but production is fragrant and vinosity is poor, this
Fermentation period is extended to 15~20 days by invention, and using mud cellar as round, improves the raw fragrant production ester of pure and sweet type white wine
Ability makes the vinosity of pure and sweet type white wine and mouthfeel be improved significantly.
5) present invention uses for reference Luzhou-flavor liquo founding fermentation and produces fragrant technique, after lord ferment period, carries out founding operation,
Into fermented grain, it is raw fragrant to produce fragrant yeast progress secondary fermentation for addition, while adding a certain amount of liquor-making byproduct, promotes esters chemical combination
The generation of object achievees the purpose that produce the raw fragrant raising vinosity of ester.
Detailed description of the invention
Fig. 1 the method for the present invention process flow diagram
Specific embodiment
The brewing method of the pure and sweet type white wine of the present invention, comprising the following steps:
A, it pre-processes: using whole grain sorghum as raw material, by impurity removing equipment by after the impurity removal in whole grain sorghum, being packed into and steam
In saucepan, be added 80~90 DEG C of hot water, water submerged 20~30cm of grain face, close sealing cover, control initial pressure be 0.06 ±
Then 0.01MPa 5 ± 0.5min of pressure maintaining controls 0.04 ± 0.01MPa of pressure pressure maintaining, 15 ± 0.5min and carries out bubble grain with pressure, closes
Steam bleeds off bubble grain water；
It is then shut off sealing cover, control 0.14 ± 0.01MPa of pressure pressure maintaining, 10 ± 0.5min carries out just steaming with pressure, closes and steam
Vapour, draining, steam discharge；
80~90 DEG C of water are added into digester, control water did not had 15~20cm of grain face, and closed sealing cover, boil in a covered pot over a slow fire grain 30 ±
0.5min exhausts stewing grain water；
Closing sealing cover, setting 0.14 ± 0.01MPa of pressure pressure maintaining, 10 ± 0.5min progress multiple steaming with pressure, steam off,
Draining, steam discharge, out steamer airing；By step a pretreatment operation, 90% or more whole grain sorghum breach rate, moisture is up to 60%；
B, culture saccharification: by the pretreated sorghum airing of step a to 25~30 DEG C, addition 6~8 ‰ is (with whole grain sorghum
Throwing grain quality meter) saccharification yeast carry out closing heap saccharification, closing heap temperature be 25~28 DEG C, (disregard and add with a thickness of 15~20cm
Bran adding shell or with poor thickness, surface sprinkles chaff shell or with grain when saccharification, grain quality is thrown by whole grain sorghum in terms of, chaff shell or with poor dosage
2~5%), saccharification 20~for 24 hours, saccharification heating 10~12 DEG C, obtain saccharification grain；Outlet sense organ, suede seed have a Qu Xiang, without it is sour, bored,
Fume, taste slightly sweet tea are slightly sour；
C, enter cellar with grain: controlling pit entry temperature after matching grain, production wine yeast and 22~25 DEG C of saccharification grain mixing for 23~25 DEG C
22~24 DEG C of 15~20d of fermentation obtain producing vinasse；Wherein, saccharification grain is 1 ﹕ 1.7~2 with poor mass ratio is matched；Produce the addition of wine yeast
Amount is that sorghum throws the 8~12% of grain quality；Pit used is the pit that surrounding is equipped with pit mud plate；
Or by 23~25 DEG C with 22~24 DEG C of pit entry temperature of control after the fragrant yeast of poor, production and 22~25 DEG C of saccharification grain mixing
Ferment 15~20d, obtains founding grain；Wherein, saccharification grain is 1 ﹕ 4~5 with poor mass ratio is matched；Fragrant yeast additive amount is produced as sorghum throwing
The 8~12% of grain quality；Pit used is the pit that surrounding is equipped with pit mud plate；
D, distillation, storage: the fermentation fermented grain (producing vinasse) is taken out, 5~8% chaff shells are added and mix thoroughly, carry out exploration steam
Uploading in rice steamer, loaded steamer is light even loose, visits flat cover disk, does not run vapour, and butt truncates, 0.5~2kg of every rice steamer butt, and control stream wine temperature exists
30 DEG C hereinafter, liquor tailing will be hung to the greatest extent；
Or be added in the obtained founding grain of step c and produce fragrant yeast and liquor-making byproduct, then carry out 45~60d of fermentation, so
Go out cellar, distillation, storage afterwards；The additional amount for producing fragrant yeast is every 1.72m3Founding grain is added 10~15kg and produces perfume greatly
It is bent.The additional amount of the liquor-making byproduct is every 1.72m360~70kg liquor-making byproduct is added in founding grain.
In the method for the present invention, as continuing to use with grain after production distilling with vinasse, it is then to lose grain that the distillation of founding grain takes after drinking.It produces
Individually storage after vinasse and founding arrack sample pick up, the blending liquor that founding arrack sample can be used as pure and sweet type white wine use.For the first time
It when carrying out the present invention, is substituted with grain with chaff shell, additive amount is the 10~20% of the throwing grain quality of whole grain sorghum.
In the method for the present invention, sorghum pre-treatment uses bubble grain with pressure, boiling with pressure, hence it is evident that shortens bubble grain time and boiling
Time.Using saccharification yeast, wine yeast zymotechnique mixed with fragrant yeast is produced is produced, wine is first produced using saccharification yeast saccharification, then add
Add to produce wine yeast or produce fragrant yeast and carry out raw fragrant fermentation, ferments the phase 15 days.The founding zymotechnique of Luzhou-flavor liquo is applied to
In the production of alcohol sweet wine, raw ester is promoted to produce fragrant.The fermenting and producing of alcohol sweet wine is carried out using the mobile pit with pit mud plate.
In the method for the present invention, the pit used of fermenting is the pit with pit mud.The pit mud is the old cellar manually cultivated
Mud.The pit mud exists with the formation of pit mud plate.Further, ferment use pit using described in CN108865646A
Pit.
In the method for the present invention, the liquor-making byproduct is the 17~22%vol of alcoholic strength generated when vinasse are distilled
Distillate.
In the method for the present invention, saccharification yeast, production wine yeast and the fragrant yeast of production of use are Koji commonly used in the art.
Embodiment
(1) it cleans: using whole grain sorghum as raw material, by impurity removing equipment by after the impurity removal in whole grain sorghum, being packed into band
Press digester.
(2) bubble grain with pressure: 80-90 DEG C of hot water being added into digester, and grain face 20cm is crossed in water logging, closes sealing cover, adds
It is depressed into 0.06MPa pressure maintaining 5min, is depressurized to 0.04MPa pressure maintaining 15min later, steam off bleeds off bubble grain water.
(3) with pressure just to steam: to close sealing cover, pressure 0.14MPa, pressure maintaining 10min, steam off, draining, steam discharge are set.
(4) it boiling in a covered pot over a slow fire grain: 90 DEG C of hot water being added into digester, grain face 20cm is crossed in water logging, closes sealing cover, grain 30min is boiled in a covered pot over a slow fire,
Exhaust stewing grain water.
(5) multiple to steam: to close sealing cover, pressure 0.14MPa is set, and pressure maintaining 10min, steam off, draining, steam discharge are steamed out
Pot airing.Steaming grain technique terminates, and for whole grain sorghum breach rate up to 95%, moisture reaches 60%.
(6) culture saccharification: the airing of whole grain sorghum is to 28 DEG C or so, the saccharification of addition 8 ‰ (in terms of whole grain sorghum throwing flow vector)
Yeast turns uniformly, closing heap saccharification, and 26.2 DEG C, thickness 18cm of initial mashing temperature, the grain that is saccharified spreads one layer of chaff shell, dosage on face
2% (in terms of whole grain sorghum throwing flow vector), be saccharified 22h；Outlet sense organ, suede seed have Qu Xiang, and without sour, bored, fume, taste slightly sweet tea is slightly sour,
11.2 DEG C of saccharification heating.
(7) enter cellar with grain: saccharification grain is cooled to 24 DEG C, is cooled to 23 DEG C with grain, and 1 ﹕ 2 of ratio with grain with saccharification grain adds
Add and produce wine yeast 10% (in terms of whole grain sorghum throwing flow vector), mixes, 22.4 DEG C of pit entry temperature, fermentation period 15 days, obtain producing wine
Grain；
Saccharification grain is cooled to 22-25 DEG C, is cooled to 23.5 DEG C with grain, and 1 ﹕ 4 of ratio with grain with saccharification grain, addition produces fragrant big
Song 10% (in terms of whole grain sorghum throwing flow vector), mixes, 26.5 DEG C of pit entry temperature, ferments 16 days, obtain founding grain.
(8) turn over cellar and produce perfume: founding grain is fermented 16 days, after lord ferment period, is carried out turning over cellar operation, is produced perfume yeast dosage
11kg/ rice steamer (wine rice steamer volume 1.72m3, similarly hereinafter), liquor-making byproduct dosage 65kg/ rice steamer, fermented grain ferments 50 days to go out to store again after founding.
(9) distill: the production vinasse that step (7) is obtained take out, and after 5% (to throw in terms of flow vector) chaff shell of addition is mixed thoroughly, carry out
Exploration steam uploading in rice steamer, loaded steamer is light even loose, and rotation is sprinkled into rice steamer, visits flat cover disk, does not run vapour, and butt truncates, every rice steamer butt 1.5kg, control
Wine temperature is flowed at 30 DEG C, and liquor tailing will be hung to the greatest extent.As continuing to use with grain after production distilling with vinasse, it is then to lose that the distillation of founding grain takes after drinking
Grain.
The fermented grain that step (8) is obtained is taken out, and after 5% (to throw in terms of flow vector) chaff shell of addition is mixed thoroughly, carries out exploration steam uploading in rice steamer, dress
Rice steamer is light even loose, and rotation is sprinkled into rice steamer, visits flat cover disk, does not run vapour, and butt truncates, every rice steamer butt 1.5kg, and control stream wine temperature is 30
DEG C, liquor tailing will be hung to the greatest extent.As continuing to use with grain after production distilling with vinasse, it is then to lose grain that the distillation of founding grain takes after drinking.
(10) it stores: producing vinasse and founding arrack sample picks up rear individually storage, founding arrack sample and can be used as pure and sweet type white wine
Blending liquor use.
The 1 pure and sweet type white wine component target of the present invention of table
Claims (10)
1. the brewing method of pure and sweet type white wine, it is characterised in that: the following steps are included:
A, it pre-processes: whole grain sorghum bubble grain with pressure, just steaming, bored grain, multiple steaming with pressure with pressure；
B, culture saccharification: the saccharification yeast of the pretreated sorghum airing of step a, addition 6~8 ‰ is saccharified, control sugar
Changing initial temperature is 25~28 DEG C, and control system temperature is no more than 38 DEG C during saccharification, saccharification 20~obtain saccharification grain for 24 hours；
C, with grain enter cellar: will with grain, produce wine yeast and saccharification grain mix, control pit entry temperature be 22~24 DEG C carry out fermentation 15~
20d obtains producing vinasse；Wherein, saccharification grain is 1 ﹕ 1.7~2 with poor mass ratio is matched, and producing wine yeast additive amount is sorghum throwing grain quality
8~12%；
Or will be mixed with grain, production perfume yeast and saccharification grain, pit entry temperature is controlled as 25~28 DEG C and carries out 15~20d of fermentation, is obtained
To founding grain；Wherein, saccharification grain be 1 ﹕ 4~5 with poor mass ratio, produce fragrant yeast additive amount be sorghum throw grain quality 8~
12%；
D, it distills: by the production vinasse that step c is obtained go out to store, distillation obtains pure and sweet type white wine；Or step c obtain founding grain in
It is added and produces fragrant yeast and liquor-making byproduct progress founding, then ferment, then go out cellar, distillation obtains pure and sweet type white wine.
2. the brewing method of pure and sweet type white wine according to claim 1, it is characterised in that: in step a, the bubble grain with pressure
Are as follows: whole grain sorghum is added in digester, is added 80~90 DEG C of water, it is initial steep pressure maintaining 5 under 0.06 ± 0.01MPa of grain pressure ±
0.5min, then 15 ± 0.5min of pressure maintaining in the case where steeping 0.04 ± 0.01MPa of grain pressure；20~30cm of water submerged grain face.
3. the brewing method of pure and sweet type white wine according to claim 1, it is characterised in that: in step a, the just steaming with pressure
0.14 ± 0.01MPa of pressure；10 ± 0.5min of time.
4. the brewing method of pure and sweet type white wine according to claim 1, it is characterised in that: in step a, the stewing grain water temperature
80~90 DEG C；30 ± 0.5min of time；Water did not had 15~20cm of grain face.
5. the brewing method of pure and sweet type white wine according to claim 1, it is characterised in that: in step a, the multiple steaming with pressure
0.14 ± 0.01MPa of pressure；10 ± 0.5min of time.
6. the brewing method of described in any item pure and sweet type white wine according to claim 1~5, it is characterised in that: in step b, until
Meet following any one less:
The airing is to 25~30 DEG C；
The saccharification is by the way of closing heap saccharification；Further, the closing heap saccharification is with a thickness of 15~20cm；
Surface sprinkles chaff shell or with grain when the saccharification；Further, chaff shell or be 2~5% with poor dosage.
7. the brewing method of described in any item pure and sweet type white wine according to claim 1~6, it is characterised in that: in step c, until
Meet following any one less:
The temperature with grain is 23~25 DEG C；
The temperature of the saccharification grain is 22~25 DEG C；
The pit used of fermenting is the pit with pit mud；Further, the pit mud exists with the formation of pit mud plate；More
Further, ferment use pit using pit described in CN108865646A.
8. the brewing method of described in any item pure and sweet type white wine according to claim 1~7, it is characterised in that: in step d, until
Meet following any one less:
The additional amount for producing fragrant yeast is every 1.72m3Founding grain is added 10~15kg and produces fragrant yeast；
The additional amount of the liquor-making byproduct is every 1.72m360~70kg liquor-making byproduct is added in founding grain；
The temperature of the fermentation is 25~28 DEG C；
The time of the fermentation is 45~60d.
9. the pure and sweet type white wine obtained by brewing method according to any one of claims 1 to 8 through producing distilling with vinasse.
10. the pure and sweet type white wine distilled by brewing method according to any one of claims 1 to 8 through founding grain.
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Cited By (8)
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| CN110295093A (en) * | 2019-07-18 | 2019-10-01 | 宝丰酒业有限公司 | A kind of brewage process applied to the pure sorghum liquor of delicate fragrance type |
| CN110804513A (en) * | 2019-11-18 | 2020-02-18 | 泸州品创科技有限公司 | Method for cooking whole grain sorghum and breaking peel |
| CN111139157A (en) * | 2019-09-17 | 2020-05-12 | 广东锦玛绿色食品科技有限公司 | Functional yeast for brewing |
| CN111476428A (en) * | 2020-04-16 | 2020-07-31 | 泸州老窖酿酒有限责任公司 | Big data analysis-based brewing process optimization method |
| CN111690492A (en) * | 2020-08-13 | 2020-09-22 | 大连老井源酒业有限公司 | Wine brewing process and wine |
| CN113943619A (en) * | 2021-11-08 | 2022-01-18 | 四川省农业科学院水稻高粱研究所 | Brewing method for improving taste of Sichuan Xiaoqu liquor base liquor |
| CN115011422A (en) * | 2022-06-20 | 2022-09-06 | 泸州精圣酒业有限公司 | Production process for brewing Maotai-flavor liquor by two-step vinasse-adding method |
| CN115537284A (en) * | 2022-11-11 | 2022-12-30 | 成都源坤酿酒技术有限公司 | Brewing method of fen-flavor liquor |
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| CN111139157A (en) * | 2019-09-17 | 2020-05-12 | 广东锦玛绿色食品科技有限公司 | Functional yeast for brewing |
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| CN111476428A (en) * | 2020-04-16 | 2020-07-31 | 泸州老窖酿酒有限责任公司 | Big data analysis-based brewing process optimization method |
| CN111690492A (en) * | 2020-08-13 | 2020-09-22 | 大连老井源酒业有限公司 | Wine brewing process and wine |
| CN113943619A (en) * | 2021-11-08 | 2022-01-18 | 四川省农业科学院水稻高粱研究所 | Brewing method for improving taste of Sichuan Xiaoqu liquor base liquor |
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| CN115537284A (en) * | 2022-11-11 | 2022-12-30 | 成都源坤酿酒技术有限公司 | Brewing method of fen-flavor liquor |
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