CN111139160A - Preparation method of persimmon wine - Google Patents
Preparation method of persimmon wine Download PDFInfo
- Publication number
- CN111139160A CN111139160A CN202010001820.8A CN202010001820A CN111139160A CN 111139160 A CN111139160 A CN 111139160A CN 202010001820 A CN202010001820 A CN 202010001820A CN 111139160 A CN111139160 A CN 111139160A
- Authority
- CN
- China
- Prior art keywords
- wine
- persimmon
- auxiliary materials
- distillation
- 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
Images
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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of persimmon wine, which comprises the steps of crushing persimmons, fermenting by a liquid method, roughly filtering fermentation liquor, putting filtrate into a bottom pot, uniformly mixing filter residue and auxiliary materials to prepare fermented grains, loosely scattering the fermented grains into a retort barrel, simultaneously distilling the filter residue of the filtrate, namely distilling by a solid-liquid combination method to prepare the persimmon wine. Compared with solid-state distillation, the invention improves the production capacity, reduces the energy consumption of wine distillation and reduces the dosage of auxiliary materials. The invention selects bran or/and corn flour as auxiliary materials, and the fermented grains mixed with filter residue are loose, so that the steam is uniform in the wine steaming process, the wine separation effect is improved, and the starch in the auxiliary materials is utilized for secondary fermentation, and the wine steaming is carried out for the second time, so that the additional value of the auxiliary materials is improved.
Description
Technical Field
The invention relates to a preparation method of persimmon wine, and belongs to the technical field of wine brewing.
Background
The persimmons contain various effective active ingredients, have the reputation of "holy fruit", and in some areas, the phenomenon of excessive storage of the persimmons exists due to the increase of the planting area and the increase of the yield of the persimmons. Except fresh persimmon, the persimmon products popular in the market at present mainly comprise dried persimmon, preserved persimmon, persimmon juice and persimmon sauce, wherein the dried persimmon is more generally processed. With the further understanding and research on persimmons, a wide variety of persimmon processed products, such as persimmon frost sugar, persimmon crystal, persimmon fruit wine, fruit vinegar and the like, are developed. The fermented wine brewed by using persimmons as raw materials in China has over 1000 years of history, and most of the fermented wine belongs to self-drinking and self-brewing. The persimmon wine produced by the fermentation method has good development potential and high nutritional value and health care value.
Chinese patent document CN105505722A (application No. 201610044138.0) discloses a processing technology of persimmon white spirit, which comprises 1) preparation of culture solution; 2) pretreating raw materials; 3) carrying out distiller's yeast and color protection treatment; 4) preparing fermentation liquor; 5) fermenting the fermentation liquor; 6) distilling; 7) clarifying the base solution; 8) pasteurizing the base solution; 9) blending; 10) and (5) detecting a finished product. Separating fermented liquid into peel residue and bottom liquid, mixing the drained peel residue with wheat bran to perform solid distillation, and collecting distillate; and simultaneously clarifying and sterilizing the base solution, and then blending the distillate and the sterilized base solution to prepare the flavor beverage.
White spirit or other distilled spirits can be divided into: solid state, liquid state, pre-liquid and post-solid. The solid state method means that materials are in a solid state in the processes of fermentation, distillation and the like; the liquid method means that materials are in a liquid state in the processes of fermentation, distillation and the like; the former liquid and later solid method means that the materials are in liquid state in the fermentation process, and the materials are mixed with auxiliary materials to be made into solid state after the fermentation is finished, and then the solid state is distilled. The traditional Chinese liquor production is basically carried out by a solid-state method, and a steamer is used as distillation equipment; the liquid white spirit or fruit distilled spirit with starch or fruit as raw material is produced with kettle type, kettle type or tower type spirit distilling apparatus. The persimmon raw material is used as wine, and most of the reports are brewing wine, namely wine obtained by filtering after fermentation is finished, and the distilled wine produced by solid distillation is not produced in large scale. In a reported family workshop, persimmon fermentation liquor is mixed with bran coat and completely mixed to prepare fermented grains, and the liquor is distilled by adopting a solid state method, but the liquor distillation production capacity is lower by adopting the solid state method, and the using amount of auxiliary materials is also larger.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of persimmon wine, which adopts liquid state fermentation and solid-liquid combined distillation, and adopts the solid-liquid combined distillation method to distill than the solid state distillation method, thereby improving the production capacity, reducing the energy consumption of wine distillation and reducing the dosage of auxiliary materials. The invention selects bran or/and corn flour as auxiliary materials, utilizes starch in the auxiliary materials to carry out secondary fermentation, and carries out secondary liquor distillation, thereby improving the additional value of the auxiliary materials.
The technical scheme of the invention is as follows:
a preparation method of persimmon wine comprises the following steps:
(1) pretreatment of raw materials: selecting and crushing persimmons to obtain persimmon pulp;
(2) fermentation: adding saccharomyces cerevisiae into the persimmon pulp prepared in the step (1), and fermenting for 6-12 days at 20-28 ℃ to obtain fermentation liquor;
(3) and (3) separating the fermentation liquor obtained in the step (2) into two parts of filtrate and filter residue, putting the filtrate into a bottom pot, mixing the filter residue with auxiliary materials, putting the mixture into a retort barrel, and distilling the filtrate and the filter residue simultaneously to obtain the persimmon primary pulp wine.
According to the invention, the addition amount of the saccharomyces cerevisiae in the step (2) is preferably 0.04-0.08% of the mass of the persimmons.
According to the invention, the auxiliary materials in the step (3) are bran or/and corn flour.
According to the invention, the addition amount of the auxiliary materials in the step (3) is preferably 20-40% of the mass of the persimmons.
According to the preferable selection of the invention, the preparation method of the persimmon wine further comprises the step of adding saccharomyces cerevisiae and saccharifying enzyme into distilled vinasse and then carrying out secondary fermentation to complete secondary wine distillation so as to obtain the persimmon auxiliary cooking wine.
The invention has the technical characteristics that:
the distillation equipment for producing white spirit by the traditional solid-state method consists of three parts, namely a steamer, an air duct and a condenser. The steamer is divided into a steamer cover (or a steamer cover), a steamer barrel, a bottom pot and a grate, the steamer barrel and the bottom pot are designed into an integrated type and a split type, and the grate is positioned at the joint of the steamer barrel and the bottom pot. The distilling apparatus for producing white spirit by solid method is widely used, water is injected into a bottom pot, water is vaporized by other heating forms to form steam, the distilled grains in a retort barrel are distilled to enable wine to be separated by vaporization, and in the modern solid method white spirit production, after the fermented grains are filled into the retort barrel, external steam is directly introduced into the bottom pot to complete the separation process of wine body vaporization distillation. The wine gas distilled from the steamer enters a condenser through a steam guide pipe, and the condenser condenses the wine gas into liquid white spirit. The connection part of the air duct, the pot cover and the condenser is sealed by a water tank. The persimmon is crushed and fermented in liquid state, the fermented liquid is coarse filtered, the filtrate is mixed with supplementary material in the bottom pot, and the mixture is scattered into a steaming barrel. And simultaneously distilling the filter residue of the filtrate, namely distilling by a solid-liquid combination method.
The invention selects bran or/and corn flour as auxiliary materials, after the solid-liquid combined distillation is finished, the vinasse can be subjected to secondary fermentation, and secondary wine distillation, so that starch in the auxiliary materials is effectively utilized, and after the secondary wine distillation, the vinasse can be sold as feed, so that the additional value of the auxiliary materials is fully improved.
The invention has the beneficial effects that:
1. the invention adopts the solid-liquid combined distillation method, and compared with the full solid distillation method, the production capacity can be improved by about 1 time, the consumption of auxiliary materials is reduced by about 50 percent, the energy consumption for distilling the wine is reduced by about 30 percent, the distillation of the original pulp wine is improved by 3-4 degrees, and the wine quality is improved.
2. The invention selects bran or/and corn flour as auxiliary materials, the fermented grains mixed with filter residue are loose, the steam is even in the wine steaming process, the wine separation effect is improved, simultaneously, the heat generated in the distillation process is utilized, the wine steaming is completed, the bran or/and corn flour are steamed, the secondary fermentation is carried out by utilizing the starch in the bran or/and corn flour, the liquor with 50 degrees is converted, and the liquor yield of the raw materials reaches more than 21.23 percent calculated by the bran raw materials; bran and corn flour are selected as auxiliary materials, wine is steamed for the second time, and wine yield of the auxiliary materials reaches 34.73%. The secondary fermentation and the secondary liquor distillation improve the utilization value of auxiliary materials.
Drawings
FIG. 1 is a flow chart of the production process of persimmon wine.
Detailed Description
The present invention is further illustrated by the following examples, but the scope of the invention is not limited thereto. The raw materials mentioned in the examples are all common commercial products unless otherwise specified.
The saccharomyces cerevisiae used in the examples was saccharomyces cerevisiae active dry yeast. The effective volume of the retort barrel of the distillation apparatus used in the examples was 50 liters.
The production process flow of the persimmon wine is shown in figure 1, persimmon is crushed and pulped, activated saccharomyces cerevisiae is added, liquid fermentation is carried out, fermentation liquor obtained by fermentation is subjected to coarse filtration to obtain filtrate and filter residue, the filtrate is placed in a bottom pot, the filter residue and auxiliary materials are mixed into fermented grains, the fermented grains are placed in a retort barrel, and solid-liquid combined distillation is carried out to obtain the persimmon wine; because the auxiliary materials contain starch, according to the characteristics of the auxiliary materials, saccharifying enzyme and saccharomyces cerevisiae can be added into distilled vinasse, and then fermentation is carried out, so that the persimmon auxiliary cooking wine can be obtained after distillation.
Example 1
A preparation method of persimmon wine comprises the following steps:
(1) pretreatment of raw materials: selecting 30kg of persimmons, and crushing to obtain persimmon pulp;
(2) fermentation: adding saccharomyces cerevisiae into the persimmon pulp prepared in the step (1), wherein the addition amount of the saccharomyces cerevisiae is 18g, and fermenting for 10 days at 23 ℃ to obtain fermentation liquor;
(3) separating the fermentation liquor obtained in the step (2) into two parts of filtrate and filter residue, putting the filtrate into a distillation bottom pot, mixing the filter residue and bran to prepare fermented grains, wherein the addition amount of the bran is 8kg, putting the fermented grains into a retort bucket, and completely filling the fermented grains into the retort bucket; and distilling the filtrate and the filter residue simultaneously to obtain the persimmon wine.
Persimmon wine obtained in example 1: 2590g, alcohol content 66 degrees; and (3) feints: 682g, alcohol content 10.5 degree;
converting the persimmon wine into 50-degree persimmon wine, wherein the wine yield is as follows: 3552g, the wine yield of the persimmon is 11.84%; and (3) converting the wine tailing into the persimmon wine with the alcohol content of 50 degrees, wherein the wine yield is as follows: 135g of the total weight of the mixture;
converting the persimmon wine and the wine tails into 50-degree persimmon wine, and discharging: 3687g, the total wine yield of the persimmons is 12.29 percent.
Adding Saccharomyces cerevisiae and saccharifying enzyme into the distiller's grains after distillation for secondary fermentation at 23 deg.C for 10 days, wherein the addition amount of Saccharomyces cerevisiae is 10g, and the addition amount of saccharifying enzyme is 16g, and distilling twice after fermentation to obtain fructus kaki adjuvant wine.
The secondary distillation persimmon auxiliary cooking wine and the wine tails are converted into 50-degree white spirit, and the wine yield is as follows: 1805g, liquor yield of auxiliary materials: 22.56 percent.
And (3) calculating the total liquor distilled twice by using 50-degree liquor, wherein the liquor yield is as follows: 5492 g.
Example 2
A preparation method of persimmon wine comprises the following steps:
(1) pretreatment of raw materials: selecting 30kg of persimmons, and crushing to obtain persimmon pulp;
(2) fermentation: adding saccharomyces cerevisiae into the persimmon pulp prepared in the step (1), wherein the addition amount of the saccharomyces cerevisiae is 18g, and fermenting for 8 days at 24 ℃ to obtain fermentation liquor;
(3) separating the fermentation liquor obtained in the step (2) into two parts of filtrate and filter residue, putting the filtrate into a distillation bottom pot, mixing the filter residue with 5kg of bran and 6kg of corn flour together to prepare fermented grains, putting the fermented grains into a retort bucket, and filling the fermented grains into the retort bucket; and distilling the filtrate and the filter residue simultaneously to obtain the persimmon wine.
Persimmon wine obtained in example 2: 2634g, alcohol content 65 degree; 634g of feints, 17 alcohol content;
converting the persimmon wine into 50-degree persimmon wine, wherein the wine yield is as follows: 3545g, the wine yield of the persimmon is 11.82%; and (3) converting the wine tailing into the persimmon wine with the alcohol content of 50 degrees, wherein the wine yield is as follows: 205 g;
converting the persimmon wine and the wine tails into 50-degree persimmon wine, and discharging: 3750g, and the total wine yield of persimmon is 12.50%.
Adding saccharomyces cerevisiae and saccharifying enzyme into the distilled grain after distillation, and performing secondary fermentation, wherein the addition amount of the saccharomyces cerevisiae is 14g, and the addition amount of the saccharifying enzyme is 20 g; performing solid fermentation at 24 deg.C for 8 days, and performing secondary distillation after fermentation to obtain fructus kaki adjuvant wine.
The persimmon auxiliary cooking wine obtained by secondary distillation comprises the following steps: 2614g, alcohol content 66 degree; 686g of feints, 18 degrees of alcohol content;
converting the secondarily distilled persimmon auxiliary cooking wine and wine tails into 50-degree white wine, and discharging: 3820 g; the wine yield of the auxiliary materials is 34.73 percent.
And (3) calculating the total liquor distilled twice by using 50-degree liquor, wherein the liquor yield is as follows: 7570 g.
Comparative example 1
A preparation method of persimmon wine comprises the following steps:
(1) pretreatment of raw materials: selecting 15kg of persimmons, and crushing to obtain persimmon pulp;
(2) fermentation: adding saccharomyces cerevisiae into the persimmon pulp prepared in the step (1), wherein the addition amount of the saccharomyces cerevisiae is 10g, and fermenting for 10 days at 23 ℃ to obtain fermentation liquor;
(3) mixing the fermentation liquor obtained in the step (2) with bran to prepare fermented grains, wherein the addition amount of the bran is 8kg, injecting water into a bottom pot, putting the fermented grains into a retort barrel, and finishing the fermented grains in the retort barrel; and (5) steaming the wine by a solid state method to obtain the persimmon wine.
Persimmon wine obtained in comparative example 1: 1274g, alcohol content 62 degree; and (3) feints: 708g, the alcohol content is 13.5 degrees;
converting the persimmon wine into 50-degree persimmon wine, wherein the wine yield is as follows: 1624g, persimmon yield of 10.83%; and (3) converting the wine tailing into the persimmon wine with the alcohol content of 50 degrees, wherein the wine yield is as follows: 181 g;
converting persimmon wine and wine tails into 50-degree persimmon wine, and discharging: 1805g, and the total wine yield of persimmon is 12.03%.
Adding Saccharomyces cerevisiae and saccharifying enzyme into the distiller's grains after distillation for secondary fermentation at 23 deg.C for 10 days, wherein the addition amount of Saccharomyces cerevisiae is 10g and saccharifying enzyme is 16g, and distilling for the second time to obtain fructus kaki adjuvant wine.
The secondary distillation auxiliary material wine and the wine tails are converted into 50-degree white spirit, and the wine yield is as follows: 1698 g; the liquor yield of the auxiliary materials is 21.23 percent.
The total amount of the two distillations is calculated by 50-degree white spirit, and the wine yield is as follows: 3503 g.
Comparing examples 1 and 2 with comparative example 1, it can be seen that, when persimmon wine is prepared by using a certain distillation equipment, 30kg of persimmon fermentation liquor can be distilled at one time in examples 1 and 2, 15kg of persimmon fermentation liquor can be distilled at one time in comparative example 1, and the production capacity can be improved by about 1 time by adopting a solid-liquid combined distillation method, and meanwhile, the auxiliary material consumption is reduced by about 50%, and the wine distillation energy consumption is reduced by about 30%. Next, the persimmon wines prepared in example 1 and example 2 were 66 degrees and 65 degrees, respectively, and the persimmon wine prepared in comparative example 1 was 62 degrees, and the wine was distilled by a solid-liquid combination method, and the persimmon wine obtained by distillation was high in alcohol content and relatively good in quality. In addition, the distilled auxiliary materials are subjected to secondary fermentation and secondary distillation, so that the utilization value of the auxiliary materials is improved.
Claims (5)
1. The preparation method of the persimmon wine is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting and crushing persimmons to obtain persimmon pulp;
(2) fermentation: adding saccharomyces cerevisiae into the persimmon pulp prepared in the step (1), and fermenting for 6-12 days at 20-28 ℃ to obtain fermentation liquor;
(3) and (3) separating the fermentation liquor obtained in the step (2) into two parts of filtrate and filter residue, putting the filtrate into a bottom pot, mixing the filter residue with auxiliary materials, putting the mixture into a retort barrel, and distilling the filtrate and the filter residue simultaneously to obtain the persimmon primary pulp wine.
2. The method according to claim 1, wherein the saccharomyces cerevisiae is added in an amount of 0.04 to 0.08% by mass of the persimmons in the step (2).
3. The method according to claim 1, wherein the supplementary material in the step (3) is bran or/and corn flour.
4. The preparation method according to claim 1, wherein the amount of the auxiliary material added in the step (3) is 20-40% by mass of the persimmon.
5. The method of claim 1, further comprising adding Saccharomyces cerevisiae and saccharifying enzyme to the distilled distiller's grains, and performing secondary fermentation to obtain persimmon wine as adjuvant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010001820.8A CN111139160A (en) | 2020-01-02 | 2020-01-02 | Preparation method of persimmon wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010001820.8A CN111139160A (en) | 2020-01-02 | 2020-01-02 | Preparation method of persimmon wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111139160A true CN111139160A (en) | 2020-05-12 |
Family
ID=70523255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010001820.8A Pending CN111139160A (en) | 2020-01-02 | 2020-01-02 | Preparation method of persimmon wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111139160A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102080036A (en) * | 2009-11-27 | 2011-06-01 | 吕强 | Novel preparation method of persimmon white spirit |
| JP5652685B1 (en) * | 2014-06-16 | 2015-01-14 | 徳行 酒井 | 柿 Wine production method and 柿 vinegar production method |
| CN104498258A (en) * | 2014-12-02 | 2015-04-08 | 天津科技大学 | Persimmon brandy brewing process |
| CN104962422A (en) * | 2015-07-13 | 2015-10-07 | 陈金明 | Production method of persimmon liquor |
| CN105505722A (en) * | 2016-01-22 | 2016-04-20 | 运城学院 | Processing technology of persimmon white spirit |
| CN105985877A (en) * | 2015-02-12 | 2016-10-05 | 北京红星股份有限公司 | Production method of acid flavoring liquor |
-
2020
- 2020-01-02 CN CN202010001820.8A patent/CN111139160A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102080036A (en) * | 2009-11-27 | 2011-06-01 | 吕强 | Novel preparation method of persimmon white spirit |
| JP5652685B1 (en) * | 2014-06-16 | 2015-01-14 | 徳行 酒井 | 柿 Wine production method and 柿 vinegar production method |
| CN104498258A (en) * | 2014-12-02 | 2015-04-08 | 天津科技大学 | Persimmon brandy brewing process |
| CN105985877A (en) * | 2015-02-12 | 2016-10-05 | 北京红星股份有限公司 | Production method of acid flavoring liquor |
| CN104962422A (en) * | 2015-07-13 | 2015-10-07 | 陈金明 | Production method of persimmon liquor |
| CN105505722A (en) * | 2016-01-22 | 2016-04-20 | 运城学院 | Processing technology of persimmon white spirit |
Non-Patent Citations (2)
| Title |
|---|
| 温州一本机械设备有限公司: "《新工艺酿酒技术》", 31 December 2010, 华南理工大学出版社 * |
| 陕西省果树研究所: "《陕西果树志》", 31 December 1978, 陕西人民出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1363652A (en) | Fermented grains-fruit juice wine and its brewing process | |
| CN105950435B (en) | A kind of preparation method for brewing red yeast rice aromatic vinegar using vinasse | |
| CN102168003B (en) | Litchi brandy and production method thereof | |
| CN111518648A (en) | Brewing method of composite Xiaoqu liquor and culture saccharification system thereof | |
| CN112280632A (en) | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN103881872B (en) | The technique of many grain yellow rice wine preparation low alcohol white spirit | |
| CN106867782A (en) | A kind of production method of the grain wine of Chinese chestnut five | |
| CN105349335B (en) | A kind of Production of Luzhou-flavor Liquor method | |
| CN103966068A (en) | Production technology for low-drunkenness-degree liquor | |
| CN111518657A (en) | Gorgon fruit medicinal residue wine and brewing method thereof | |
| CN110951574A (en) | Method for jointly producing yellow wine and table vinegar by utilizing dendrobium | |
| CN105713784A (en) | Preparation technology of high-alcohol strong-flavor type flavor blending baijiu | |
| CN110157568A (en) | A kind of glutinous sorghum wine and its brewing method | |
| CN109181942A (en) | A method of grain brewing high-acidity flavoring wine is lost using solid brewing | |
| CN105907566B (en) | A kind of pit mud and preparation method thereof | |
| CN111139160A (en) | Preparation method of persimmon wine | |
| CN106591091A (en) | Miao plant distiller's yeast health-preserving rice vinegar | |
| CN113234564A (en) | Preparation method of red yeast rice, bamboo and fresh sweet potato wine | |
| CN113234554A (en) | Production process of strong-flavor Daqu liquor | |
| CN105482946A (en) | Preparation method for potato wine and potato wine | |
| CN105349322B (en) | A method of it is made wine with the fruit of Cherokee rose | |
| CN110016404A (en) | A kind of lotus seed wine and its processing technology | |
| CN113293078B (en) | Low-methanol solid-state fermentation quinoa wine brewing process | |
| CN112358941B (en) | Solid aromatic vinegar brewing method |
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: 20200512 |
|
| RJ01 | Rejection of invention patent application after publication |