CN110713876A - Pure grain distilled liquor and preparation process thereof - Google Patents
Pure grain distilled liquor and preparation process thereof Download PDFInfo
- Publication number
- CN110713876A CN110713876A CN201911200560.0A CN201911200560A CN110713876A CN 110713876 A CN110713876 A CN 110713876A CN 201911200560 A CN201911200560 A CN 201911200560A CN 110713876 A CN110713876 A CN 110713876A
- Authority
- CN
- China
- Prior art keywords
- yeast
- wheat
- parts
- distilled liquor
- fermentation
- 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
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a pure grain distilled liquor and a preparation process thereof, wherein the preparation process comprises the following steps: s1, making a starter by using wheat; (1) pretreatment of wheat: washing wheat, drying, and crushing the dried wheat into powder for later use; (2) making a yeast block: adding pure water and the 'mother yeast' into the wheat powder, mixing and stirring uniformly to obtain yeast blanks, and pressing the yeast blanks into a plurality of groups of yeast blocks with uniform sizes; (3) warehousing and fermenting: putting the koji blocks into a warehouse, wrapping each koji block by using straws, then spraying water on the surfaces of the straws, and closing a warehouse door for fermentation. The invention adopts pure grain to prepare the yeast, then the yeast and the cooked grain are mixed and fermented, and finally the liquor is distilled, the whole process adopts pure grain to prepare the liquor, the blending phenomenon does not exist, and no chemical element is added, the prepared distilled liquor has pure taste, the preparation process is convenient to operate, and the natural environment of Mao river spring water and the natural environment of Mao river village are matched for brewing, so that the authentic Mao river distilled liquor is brewed.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to pure grain distilled liquor and a preparation process thereof.
Background
Distilled liquor, i.e. liquor brewed by distilling grain such as sorghum, barley and the like, is transparent and colorless, has high alcohol content, can be combusted by ignition, and is also called white liquor; at present, distilled liquor (white spirit) sold in the market is mainly prepared by a 'new process' brewing method, namely a western modernized method for producing edible alcohol is adopted, namely starch grains such as corn, rice and the like are crushed and put into a large tank, and then are saccharified by a catalyst and saccharifying enzyme, yeast strains are added, and pure edible alcohol can be produced after 24 hours.
However, the distilled liquor brewed by the brewing method has poor taste and insufficient mellow flavor, and the quality of the produced distilled liquor is poor and not pure due to quantitative production in a blending mode, so that the experience of consumers is influenced and needs to be improved.
Disclosure of Invention
The invention aims to provide a pure grain distilled liquor and a preparation process thereof, and aims to solve the problems that the distilled liquor brewed by the existing 'new process' brewing method in the background art is poor in taste and not mellow enough, and the quality of the produced distilled liquor is poor and not pure enough to influence the experience of consumers due to quantitative production in a blending mode.
In order to achieve the purpose, the invention provides the following technical scheme: a pure grain distilled liquor and a preparation process thereof comprise the following steps:
s1, making a starter by using wheat;
(1) pretreatment of wheat: washing wheat, drying, and crushing the dried wheat into powder for later use;
(2) making a yeast block: adding pure water and the 'mother yeast' into the wheat powder, mixing and stirring uniformly to obtain yeast blanks, and pressing the yeast blanks into a plurality of groups of yeast blocks with uniform sizes;
(3) warehousing and fermenting: putting the koji blocks into a bin, wrapping each koji block by using straws, then spraying water on the surfaces of the straws, and closing a bin door for fermentation;
(4) turning over a bin: after fermenting for about 7-9 days, turning the yeast blocks, and turning the yeast blocks up and down;
(5) and (3) storing: after turning over the storehouse, continuing fermenting for 40-50 days, taking out the yeast blocks for storage for 6-7 months to obtain the aged wheat yeast.
S2, batching: 100-150 parts of sorghum, 80-100 parts of rice, 40-60 parts of barley, 40-60 parts of corn, 20-40 parts of glutinous rice, 20-40 parts of buckwheat, 20-40 parts of wheat aged yeast and 150 parts of Maohuanshan spring water;
s3, grain pretreatment: sequentially washing sorghum, rice, barley, corn, sticky rice and buckwheat, removing dust and impurities, and sequentially and independently crushing washed grains for later use;
s4, steaming: heating a steamer to be aerated, and then placing the crushed grains in the steamer for high-temperature steaming;
s5, cooling and yeast stirring: taking out the cooked grains, spraying and cooling with Maohuashan spring water, cooling to 25-30 deg.C, adding aged wheat yeast, stirring and mixing to mix the aged wheat yeast with the cooked grains;
s6, sealed fermentation: synchronously adding the grain after the yeast mixing and the liquid generated by spraying and cooling rice into a fermentation tank, and sealing and fermenting;
s7, steaming wine: taking out the fermented product, and distilling to obtain the pure grain distilled liquor.
Preferably, in S1, the moisture content of the dried wheat is 20% to 25%.
Preferably, in S1, when the straw is put into a bin for fermentation, the whole straw is ensured to be wet, so that the water content of the straw is not lower than 80%.
Preferably, in S1, when the fermentation chamber is turned over, each side can be fully contacted with the microorganisms, and the fermentation process needs to be turned over twice.
Preferably, in S4, the cooking temperature at the time of cooking is 100 degrees, and the cooking time is 2 hours.
Preferably, in S6, the temperature of sealed fermentation is 20-40 deg.C, and the fermentation time is 9-30 days.
The invention provides a pure grain distilled liquor and a preparation process thereof, and the pure grain distilled liquor has the following beneficial effects:
according to the invention, the yeast is prepared from pure grains, then the yeast and cooked grains are mixed and fermented, and finally the liquor is distilled out, the whole process adopts pure grains to prepare the liquor, so that blending phenomenon is avoided, no chemical element is added, the prepared distilled liquor has pure taste, the preparation process is convenient to operate, and the brewed Mao river distilled liquor is brewed by matching with the natural environment of Mao river spring water and the natural environment of Mao river village, so that the mouth feel of the brewed Mao river distilled liquor is pure; by adding buckwheat, the distilled liquor has the effects of stimulating appetite, widening intestines, descending qi, removing food retention and treating intestinal stranguria, and is convenient to drink.
Detailed Description
Example 1:
a pure grain distilled liquor and a preparation process thereof comprise the following steps:
s1, making a starter by using wheat;
(1) pretreatment of wheat: washing wheat, drying, and crushing the dried wheat into powder for later use, wherein the water content of the wheat flour is 20-25%;
(2) making a yeast block: adding pure water and the 'mother yeast' into the wheat powder, mixing and stirring uniformly to obtain yeast blanks, and pressing the yeast blanks into a plurality of groups of yeast blocks with uniform sizes;
(3) warehousing and fermenting: putting the koji blocks into a warehouse, wrapping each koji block by using straws, then spraying water on the surfaces of the straws, closing a warehouse door for fermentation, and ensuring that the straws are wholly wet when the straws are put into the warehouse for fermentation so that the water content of the straws is not lower than 80%;
(4) turning over a bin: after about 7 days of fermentation, turning the yeast blocks up and down to ensure that each side can fully contact with microorganisms, and turning over twice in the fermentation process;
(5) and (3) storing: and after turning over the barn, continuing fermenting for 40 days, taking out the koji blocks, storing for 6 months to obtain the aged wheat koji.
S2, batching: 100 parts of sorghum, 80 parts of rice, 40 parts of barley, 40 parts of corn, 20 parts of glutinous rice, 20 parts of buckwheat, 20 parts of aged wheat yeast and 100 parts of Maohe spring water;
s3, grain pretreatment: sequentially washing sorghum, rice, barley, corn, sticky rice and buckwheat, removing dust and impurities, and sequentially and independently crushing washed grains for later use;
s4, steaming: heating a steamer to be aerated, then placing the crushed grains in the steamer, and steaming at a high temperature of 100 ℃ for 2 hours;
s5, cooling and yeast stirring: taking out the cooked grains, spraying and cooling the cooked grains by utilizing Maohuashan spring water, adding the aged wheat koji when the temperature is reduced to 25 ℃ after cooling, and stirring and mixing to fully mix the aged wheat koji and the cooked grains;
s6, sealed fermentation: synchronously adding the mixed grain and the liquid generated by showering and cooling rice into a fermentation tank, sealing and fermenting at 20-40 deg.C for 9-30 days;
s7, steaming wine: taking out the fermented product, and distilling to obtain the pure grain distilled liquor.
Example 2:
a pure grain distilled liquor and a preparation process thereof comprise the following steps:
s1, making a starter by using wheat;
(1) pretreatment of wheat: washing wheat, drying, and crushing the dried wheat into powder for later use, wherein the water content of the wheat flour is 20-25%;
(2) making a yeast block: adding pure water and the 'mother yeast' into the wheat powder, mixing and stirring uniformly to obtain yeast blanks, and pressing the yeast blanks into a plurality of groups of yeast blocks with uniform sizes;
(3) warehousing and fermenting: putting the koji blocks into a warehouse, wrapping each koji block by using straws, then spraying water on the surfaces of the straws, closing a warehouse door for fermentation, and ensuring that the straws are wholly wet when the straws are put into the warehouse for fermentation so that the water content of the straws is not lower than 80%;
(4) turning over a bin: after about 8 days of fermentation, turning the yeast blocks up and down to ensure that each side can fully contact with microorganisms, and turning over twice in the fermentation process;
(5) and (3) storing: and after turning over the barn, continuing fermenting for 45 days, taking out the koji blocks, storing for 7 months to obtain the aged wheat koji.
S2, batching: 130 parts of sorghum, 90 parts of rice, 50 parts of barley, 40-60 parts of corn, 30 parts of glutinous rice, 30 parts of buckwheat, 30 parts of wheat aged yeast and 130 parts of Maohe spring water;
s3, grain pretreatment: sequentially washing sorghum, rice, barley, corn, sticky rice and buckwheat, removing dust and impurities, and sequentially and independently crushing washed grains for later use;
s4, steaming: heating a steamer to be aerated, then placing the crushed grains in the steamer, and steaming at a high temperature of 100 ℃ for 2 hours;
s5, cooling and yeast stirring: taking out the cooked grains, spraying and cooling the cooked grains by utilizing Maohuashan spring water, adding the aged wheat koji when the temperature is reduced to 28 ℃ after cooling, and stirring and mixing to fully mix the aged wheat koji and the cooked grains;
s6, sealed fermentation: synchronously adding the mixed grain and the liquid generated by showering and cooling rice into a fermentation tank, sealing and fermenting at 20-40 deg.C for 9-30 days;
s7, steaming wine: taking out the fermented product, and distilling to obtain the pure grain distilled liquor.
Example 3:
a pure grain distilled liquor and a preparation process thereof comprise the following steps:
s1, making a starter by using wheat;
(1) pretreatment of wheat: washing wheat, drying, and crushing the dried wheat into powder for later use, wherein the water content of the wheat flour is 20-25%;
(2) making a yeast block: adding pure water and the 'mother yeast' into the wheat powder, mixing and stirring uniformly to obtain yeast blanks, and pressing the yeast blanks into a plurality of groups of yeast blocks with uniform sizes;
(3) warehousing and fermenting: putting the koji blocks into a warehouse, wrapping each koji block by using straws, then spraying water on the surfaces of the straws, closing a warehouse door for fermentation, and ensuring that the straws are wholly wet when the straws are put into the warehouse for fermentation so that the water content of the straws is not lower than 80%;
(4) turning over a bin: after about 9 days of fermentation, turning the yeast blocks up and down to ensure that each side can fully contact with microorganisms, and turning over twice during the fermentation process;
(5) and (3) storing: and after turning over the barn, continuing fermenting for 50 days, taking out the koji blocks, storing for 7 months to obtain the aged wheat koji.
S2, batching: 150 parts of sorghum, 100 parts of rice, 60 parts of barley, 60 parts of corn, 40 parts of glutinous rice, 40 parts of buckwheat, 40 parts of old wheat yeast and 150 parts of Maohe spring water;
s3, grain pretreatment: sequentially washing sorghum, rice, barley, corn, sticky rice and buckwheat, removing dust and impurities, and sequentially and independently crushing washed grains for later use;
s4, steaming: heating a steamer to be aerated, then placing the crushed grains in the steamer, and steaming at a high temperature of 100 ℃ for 2 hours;
s5, cooling and yeast stirring: taking out the cooked grains, spraying and cooling the cooked grains by utilizing Maohuashan spring water, adding the aged wheat koji when the temperature is reduced to 30 ℃ after cooling, and stirring and mixing to fully mix the aged wheat koji and the cooked grains;
s6, sealed fermentation: synchronously adding the mixed grain and the liquid generated by showering and cooling rice into a fermentation tank, sealing and fermenting at 20-40 deg.C for 9-30 days;
s7, steaming wine: taking out the fermented product, and distilling to obtain the pure grain distilled liquor.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The pure grain distilled liquor and the preparation process thereof are characterized by comprising the following steps:
s1, making a starter by using wheat;
pretreatment of wheat: washing wheat, drying, and crushing the dried wheat into powder for later use;
making a yeast block: adding pure water and the 'mother yeast' into the wheat powder, mixing and stirring uniformly to obtain yeast blanks, and pressing the yeast blanks into a plurality of groups of yeast blocks with uniform sizes;
warehousing and fermenting: putting the koji blocks into a bin, wrapping each koji block by using straws, then spraying water on the surfaces of the straws, and closing a bin door for fermentation;
turning over a bin: after fermenting for about 7-9 days, turning the yeast blocks, and turning the yeast blocks up and down;
and (3) storing: after turning over the barn, continuing fermenting for 40-50 days, taking out the koji blocks for storage for 6-7 months to obtain aged wheat koji;
s2, batching: 100-150 parts of sorghum, 80-100 parts of rice, 40-60 parts of barley, 40-60 parts of corn, 20-40 parts of glutinous rice, 20-40 parts of buckwheat, 20-40 parts of wheat aged yeast and 150 parts of Maohuanshan spring water;
s3, grain pretreatment: sequentially washing sorghum, rice, barley, corn, sticky rice and buckwheat, removing dust and impurities, and sequentially and independently crushing washed grains for later use;
s4, steaming: heating a steamer to be aerated, and then placing the crushed grains in the steamer for high-temperature steaming;
s5, cooling and yeast stirring: taking out the cooked grains, spraying and cooling with Maohuashan spring water, cooling to 25-30 deg.C, adding aged wheat yeast, stirring and mixing to mix the aged wheat yeast with the cooked grains;
s6, sealed fermentation: synchronously adding the grain after the yeast mixing and the liquid generated by spraying and cooling rice into a fermentation tank, and sealing and fermenting;
s7, steaming wine: taking out the fermented product, and distilling to obtain the pure grain distilled liquor.
2. The pure grain distilled liquor and the manufacturing process thereof as claimed in claim 1, wherein in S1, the moisture content of the dried wheat is 20% -25%.
3. The pure grain distilled liquor and the manufacturing process thereof as claimed in claim 1, wherein in S1, when putting into a warehouse for fermentation, the straw is guaranteed to be wholly wet, so that the water content of the straw is not lower than 80%.
4. The pure grain distilled liquor and the manufacturing process thereof as claimed in claim 1, wherein in S1, each side can be fully contacted with microorganisms when turning over the barn, and the barn needs to be turned over twice in the fermentation process.
5. The pure grain distilled spirit and the manufacturing process thereof as claimed in claim 1, wherein in S4, the cooking temperature is 100 ℃ and the cooking time is 2 hours.
6. The pure grain distilled liquor and the manufacturing process thereof as claimed in claim 1, wherein in S6, the temperature of sealed fermentation is 20-40 ℃, and the fermentation time is 9-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911200560.0A CN110713876A (en) | 2019-11-29 | 2019-11-29 | Pure grain distilled liquor and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911200560.0A CN110713876A (en) | 2019-11-29 | 2019-11-29 | Pure grain distilled liquor and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110713876A true CN110713876A (en) | 2020-01-21 |
Family
ID=69216576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911200560.0A Pending CN110713876A (en) | 2019-11-29 | 2019-11-29 | Pure grain distilled liquor and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110713876A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116676146A (en) * | 2023-06-06 | 2023-09-01 | 广州市八匠鼎企业品牌管理有限公司 | Ecological aromatic yeast brewing and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220209A (en) * | 2011-05-10 | 2011-10-19 | 江门市江海区恒雅实业有限公司 | Koji making method of liquor and liquor prepared thereby |
| CN108018160A (en) * | 2018-01-16 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of Maotai-flavor liquor |
| JP2018074924A (en) * | 2016-11-08 | 2018-05-17 | キリン株式会社 | Production method of fermented malt beverage using koji |
| CN109810836A (en) * | 2017-11-21 | 2019-05-28 | 泸州恒态生物科技有限公司 | A kind of starter making method of beans aromatic white spirit |
| CN110157565A (en) * | 2018-01-11 | 2019-08-23 | 山丹县三羊农牧开发有限公司 | A kind of quinoa wine and preparation method thereof |
| CN110317694A (en) * | 2019-08-09 | 2019-10-11 | 福建永源酿酒有限公司 | A kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation |
-
2019
- 2019-11-29 CN CN201911200560.0A patent/CN110713876A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220209A (en) * | 2011-05-10 | 2011-10-19 | 江门市江海区恒雅实业有限公司 | Koji making method of liquor and liquor prepared thereby |
| JP2018074924A (en) * | 2016-11-08 | 2018-05-17 | キリン株式会社 | Production method of fermented malt beverage using koji |
| CN109810836A (en) * | 2017-11-21 | 2019-05-28 | 泸州恒态生物科技有限公司 | A kind of starter making method of beans aromatic white spirit |
| CN110157565A (en) * | 2018-01-11 | 2019-08-23 | 山丹县三羊农牧开发有限公司 | A kind of quinoa wine and preparation method thereof |
| CN108018160A (en) * | 2018-01-16 | 2018-05-11 | 湖南武陵酒有限公司 | A kind of production method of Maotai-flavor liquor |
| CN110317694A (en) * | 2019-08-09 | 2019-10-11 | 福建永源酿酒有限公司 | A kind of brewage process of the five grain Luzhou-flavor liquos using microbial fermentation |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116676146A (en) * | 2023-06-06 | 2023-09-01 | 广州市八匠鼎企业品牌管理有限公司 | Ecological aromatic yeast brewing and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| CN107034087B (en) | Preparation method of wine mash based on multiple enzyme systems and application of wine mash in vinegar brewing | |
| CN101531966B (en) | Process for preparing sapodilla vinegar | |
| CN101775343A (en) | Rice wine and brewing method thereof | |
| CN102002516A (en) | Novel method for producing ethanol through steam explosion of cereal starchy material | |
| WO2021189757A1 (en) | Bitter buckwheat liquor and brewing process therefor | |
| CN110205233B (en) | Raw material solid-state brewing process of vinegar and brewed vinegar | |
| CN106701407A (en) | Method for preparing traditional highland barley low-proof alcoholic beverage | |
| CN106047641A (en) | Solid-state cylinder-sealed vinegar brewing technology | |
| CN104845853A (en) | Broom corn millet wine | |
| CN114106975A (en) | Method for brewing vinegar by using horizontal roller solid-state fermentation tank in fed-batch mode | |
| CN110713876A (en) | Pure grain distilled liquor and preparation process thereof | |
| CN102559431A (en) | Method for producing edible wine by saccharification and fermentation of waxy wheat | |
| CN102533512A (en) | White spirit brewed by utilizing low-amylase wheat seed raw materials | |
| CN110042037A (en) | A kind of preparation method of raw material vinegar | |
| CN110157568A (en) | A kind of glutinous sorghum wine and its brewing method | |
| CN108410625A (en) | A kind of wine-making technology | |
| CN113755283A (en) | Fermentation process for producing white spirit | |
| CN113637542A (en) | Compound distiller's yeast formula and preparation method thereof | |
| CN202730103U (en) | Novel device for producing highly flavored type high-alcohol-content Daqu liquor | |
| CN101402908B (en) | Method for improving ferment distilled spirit degree by distilling with vinasse | |
| CN102308952A (en) | Starchy and protein fermented food material cooking method | |
| CN110616121A (en) | Glutinous rice wine making method | |
| CN1201069A (en) | Process for preparing white spirit |
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 |